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OK, like many posting to this thread, I have read about water and researched city water reports,and finally realized I need to pony up and have MY brewing water tested. I used a carbon filter and marine hose to collect water as I would for a brew day and sent it into ward labs- these results...

Bump

But, look at the calculator from brewers friend, to hit the pro pitch rate for even a 1.058 ale, you come up short by almost a whole packet worth. Is this not reliable? Not trying to argue, just better understand.

Greetings HBT'rs! I bottle condition and therefore don't have a CO2 tank laying around, yet I have heard of the benefits of purging an empty carboy with CO2 before racking to secondary or transferring beer for bottling. I do have a seltzer bottle around- the kind that takes the CO2 or nitrous...

If you used the 3711, or just about any other saison yeast for that matter, you should pull it out and let the temp ramp up. 78 is a good temp and that should help the yeast finish and give some of the characteristic saison-y funk we love so much. From what I understand about the farmhouse...

Interested in your question also. I did a Perry with 5 gallons fresh squeezed pear juice. Hit it with Camden for 24 hrs, the pitched a 1.2 L starter of WLP 002. Fermented and conditioned at 67 for a month then bottled. It's been in bottle for about a month, and I get a notable hit of sulfur...

I had a batch of Belgian dark strong that clocked in at a similar abv. Similar problem, flat after months. I took half and reinnoculated with rehydrated us-05. Nothing a month later. I bought some of the carb capsules from NB, added those, then let it sit. I left half the batch sealed up...

Link?

Greetings HBT clan. I have a stout brewing and am planning on adding cacao nibs to secondary. I have done this before with success, but have recently found the cost at the lbhs to be a tad high- $7.99/4 ounces. My plan is 6 ounces, and I don't really want to buy two of these seemingly...

I have considered this issue as well, since I don't keg. Much of the reading out there related to pasteurizing is to enable folks to back sweeten their ciders. Since the cider is choc full of fully fermentable sugars, it will go bone dry. Folks that want to have some sweetness to their ciders...

If you're downtown, then I second the best damn beer shop recommendation. Societe is a local option that doesn't disappoint, is that way, and not widely distributed. Modern times rocks, but is on the north end of town. Coronado is a good option too. But for bottles to take home, best damn is...

I use the blichmann with the leg extensions. It is very stable and very nice. Used it for about 3 years. Happy with the purchase.

I like these reads: https://byo.com/stories/item/126-american-amber-style-profile

To decide wit or wheat, consider your yeast. For other considerations, you should read the bjcp style guidelines for the style you are considering. It is those guidelines that will be used for judging your beer, so reading and knowing them and how they speak to the would-be characteristics of...

And another from the AHA that does use spice, not out of place in a saison: http://www.homebrewersassociation.org/homebrew-recipe/recipe-of-the-week-mashing-pumpkins-spice-saison/

BYO did an article a few years back about a smoked pumpkin saison... Looked interesting. https://byo.com/stories/item/2530-brewing-gone-nuts

In oside as well! Welcome. For brewing in summer- get temperature control squared away. Its hot. Your yeast doesn't like getting sweaty.

Holiday wine cellar in Escondido may have it, and as long as we are talking north county, try the pizza port bottle shop- in Carlsbad. You can't go wrong at any of those establishments. And, while Pliny is incredible, there are all sorts of beers in San Diego county that you can't get anywhere...

For the same money, I would definitely do two. You can cold crash an ale while you lager a lager, for example. Go for the 2! My two cents!

Ooooohhhh, this would be great! Love the quick turn around! In! Sent from my iPad using Home Brew