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Very cool. I hadn't heard of Farmhouse Brewing Supply before seeing this thread. Just ordered a pound of loose Citra. Can't wait to brew our with it. Thanks guys!

Welcome! If you get your EBIABRIMS up and running I would love to check it out!

Welcome! I've got a buddy that lives up in Redding that brews as well. Are there any club events up that way?

Welcome! Love the video. We are just up the road from you. Have you heard about the homebrew sessions at Pi Bar?

Welcome! We are just up the road from you in Sonoma County. Have you heard about the homebrew sessions at Pi Bar?

No, unfortunately I don't have a beersmith file. Not sure if there is a good way to transfer the xml into beersmith. I did just brew up a new batch of this yesterday though.

Welcome! This is a great place to learn and ask questions.

My preference has become keg conditioning. We add the priming sugar to the keg and let it do it's thing. You end up with more of a bottle carb style with the small bubbles but on tap.

I would agree that strong ales are a much larger category now. This year at GABF it was the fourth most entered category. There are some great strong ales out there but I prefer a good session beer.

I find frozen strawberries to impart a tart slightly sour taste to my beers. I did let them ferment all the way out. You could try to kill the fermentation with a campden.

Welcome! The forum is a great place to learn, ask questions and just have fun.

Yeah, my local Whole Foods has a Tap House and a homebrew supply isle. They keep a great list of local and not so local beers on tap. Also my local club had two brewers compete in the GABF Pro-Am and the Whole Foods picked up a keg of each and had a release/tasting party. Pretty awesome.

For me it makes sense to have a 3 piece set for AG brewing. First up you've got your HLT for heating water, second you've got the mashtun and third you've got your boil kettle. cooler for your mashtun works pretty well. There is someone out there who makes a hard screen that allows for better...

We do a "Pumpkin" Ale as well. Except we use butternut squash. It has a sweeter smoother flavor then pumpkin does. We roast the butternut in the oven and add it to the boil and fermentation. You can read more about it on our blog: http://powellavenuebrew.com/2011/09/pumpkin-coffee-brew-day/

Welcome to the forum. You've got lots of great places to head for inspiration up there. Happy to help if you have any questions.

+10 Gallons ESB +5 Gallons Ginger Beer =32319.5

I got a chance to shoot a video for Iron Springs and Alan Atha's (Beltane Brewing) Great American Beer Fest Pro-Am beer. It was a great day and they made a great beer. Check it all out at http://powellavenuebrew.com/2011/09/iron-springs-beltane-pro-am-beer/. They will be pouring it one...

Welcome! What kind of beer did you brew? This is a great place to learn.

We brew a vanilla amber ale where we drop 1 sliced open vanilla bean into secondary for about a week. It gives the beer a lot of vanilla flavor which is what we were looking for with this beer. We are also going to add 1/3 of a bean to our Coffee Porter to round out the tannins a little bit. I...

I think it's a must if you are in Kona. We had a great time there earlier this spring. I was surprised though the Koko brown they brewed at the brewpub wasn't as good as the bottled stuff stateside.