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The bruery is one of the most know in the craft industry I think... People hoard their beers like crazy. IMO they are good but over rated if anything. Most of the beers are stomach churningly acidic. That said I do enjoy them. Institution is good, wolf creek is in calabasas as well. If you...

Same way you would if you were starting out with out an airstone. Put a spoon in the bucket and splash around. Are you using a spundig valve to release the fermentation pressure building up in the keg, or do you just release it randomly from the pull tab?

Just read about Cigar City doing a Rum Pineapple Jai Alai Ipa. Sounds interesting.

Isn't this how Beatification is made at russian river? It spends one day in the coolship, then transferred to barrels to finish fermenting and aging. Substitute the coolship/spontaneous fermentation for a starter, and you should be fine. Only issue maybe is headspace. If you're aging it you want...

there are a few inventions out there that use them for keeping growlers under pressure, I assume you could just not seal it up before opening the valve

Aren't there a lot of articles out there that disprove hot side aeration? At least at the homebrew scale...

There aren't nearly enough sour producing breweries in southern california.

Iron Line, Ferrous, Northern Line, Northern Rail, Bellway, Bellevue Yards. Good luck!

love that shot with all the bottles lined up labels on. Makes it look real legit. nice work itsme_timd

1-2 oz should be enough for 5 gallons. 8oz will probably make your beer taste like a wood shop. 1 week will give a decent oak background with fresh cubes, if you've used them a few times, it can be a little longer. you just have to sample to see if you need to let if sit longer. I pour out most...

Hit me up if you want anything from Southern CA next time you get some HT

The OG is just based on the sugar content of the juice/concentrate, and how much sugar (corn, table, brown etc.) you add to it. http://www.drewsdirections.com/wp-content/uploads/2010/07/Cider-recipe-template.xls this has some common sugars etc. to give you a starting point. To retain some...

Can you get GI Halia still at your bottle shop?

I have some mulling spices I was thinking of putting in a holiday hard cider. But I suppose they could go well in a nice porter or stout.

Very through, haha. Wish I was as meticulous. Let us know how it turns out.

Yea, I'd just drink that if I were you.

I think besides making it sanitary, it also dissolves it. if you just poured it into the primary, you'd have the same problem as making cold nestle quick.

thats strange with that much dry hop and aroma additions. curious to see if anyone else has had this issue

Maybe the yeast you harvested wasnt enough, or wasnt in the best shape? If its still dropping i'd just let it go. Or maybe toss a smack pack in? Ive only had this issue with saisons which we all know is typical.

depends on the type of beer you're making. some people prefer stressing yeast for some styles of beer.