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the one that usually grates me a little bit is "what kind?" once my mean old neighbor said "isn't it easier just to buy it?" or that guy who starts on about how he used a mr beer once generally, though, most people find it novel or interesting

hell yeah, i found a wort chiller on craigslist for cheaper than i could have bought the copper tubing at a hardware store. keep your eyes open

a few things: - 10 gallon rubbermaid/igloo cooler. you'll be mashing in this. you can get away with a 5 gallon cooler but it will limit how big you can make your beers. - stainless weldless ball valve and false bottom/screen. this will convert the cooler. i use something called a bazooka...

Blind Lady Ale House (BLAH)

the Liberty Station Stone Bistro (which is actually in Point Loma, if you're looking for it) is crazy huge and definitely worth checking out. biggest outdoor restaurant in SD. you'll see when you get there.

between primary, secondary and the bottle i go from ~5.5 gallons to 50 bottles (4.69 gal). i usually watch netflix while i'm filling and sometimes i don't notice i've been overfilling the same bottle for a few seconds. clearly i suck at bottling.

not brewpubs, but my local beer bars were -Toronado -Small Bar -Hamiltons +1 honestly san diego isn't a city of brewpubs, it's a city of commercial craft breweries. and by city, i mean county, so you have to drive a bit to hit a lot of them. the most accessible brewery to downtown...

if it's carbonated to taste, go ahead and bottle it without priming. since you have no way of measuring how complete fermentation is, you may run the risk of bottle bombs even if you don't prime. you could let it sit for a few days to be sure it's done. if you did that and it's carbonated enough...

i had an ipa shoot from 1.068 to 1.010 in like 3 days on me once (WLP090 san diego super yeast) and i didn't notice any problems with the beer.

i hate when people say "you can get a good product without decocting, so don't bother". can't you get a good glass of beer without making it too? decocting is easy, it just adds some time to the process. so far i've only done a single decoction method according to Palmer's How To Brew...

that is truly a series of unfortunate events

i'm not sure what he's referencing, but i will say that imho there is nothing wrong with a hoppy amber

i think that the counterflow/plate chiller method is a quicker way to cool beer, but this is just an example of how some gear, despite all flaws, never really becomes obsolete

i'd lose the chocolate malt, i don't like it in my ambers. it might come out more brown than you're anticipating edit: you could consider subbing that 1/4 chocolate malt for 1/4 or 1/2lb carmel 120

when primary fermentation drops off and stops creating heat from within, my carboys tend to drop well below the recommended fermentation range (like 5 degrees below or more). i never notice a problem from this. everyone i know who has a keg system cold crash their beers before kegging. i don't...

welcome, fellow sunbelt brewer. there's a lot of knowledge on this forum

stop beating a dead horse, you guys. Yooper raised a good point though by stating that most brewers have bad palates. i must fall into this category. i generally drink my beer and don't notice oxidation, save some minor staling after a while. but i know oxidation happens during my process...

i truly think that the amount of o2 exposure when transferring to secondary is one of those things people over-worry about. sure, there's going to be some oxygen exposure, but in the grand scheme of things that will wreck your brew, it's negligible. there may be some science out there that says...

another technique is to fill the carboy with co2 immediately before transferring beer to greatly reduce the amount of oxygen exposure during transfer. i would do that if i had the gear.

i use a secondary to free up my primary because i only have one of each. it allows me to stay on an easy-to-keep brewing pace. i don't think that there's a whole lot to gain from transferring to secondary, but the whole "you could contaminate your beer" argument is for novices. if you can't...