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I would love to do a batch that big, but I do 5-6G batches depending on ABV. I see a keg like that as a solera project in the making ;).

Working too many doubles lately. But did a road trip with kidling #2 through San Diego yesterday. Picked up a canner from @smcinco and filled up the cooler with beers from Stone, Burgeon, and Pizza Port.

I have added dregs from good wild/sours in my house culture which was started from home-grown grapes. I just let them duke it out, and after several years we have something unique and tasty. But, it takes about 4 months, minimum, to get anything worth drinking. Be patient with your cultures.

I'm doing my best to keep my LHBS open, South Bay Brewing Supply, but life is really in the way of brewing atm. Dan also brews for a local brewpub on his day off. Gotta stay in business somehow.

Uh-oh, you're crossing state lines.

PM Sent

Still available?

Watching the Steelers and grading student work. Beer #4; it's been a selection of Modern Times, 3 Weavers, Smog City, and Firestone-Walker. The pic doesn't help.

It's been about 2 months between teaching summer school, student retreats, funerals, the start of school, and now managing the confirmation program at our church. Today was football and HBT, a day for me. I hope the next day I get off, I'm in the garage. Peace to you, fellow HBT'ers, I missed...

At 35 I got run over on my Harley (by a GoldWing!). So for 18 years I have been saying "3 months in ICU and 1 year to learn to walk again, and all I got was this stupid blue placard!" No shame, excrement happens.

Sorry for your loss.

Thank you, I have been saving my last bottle for a special occasion. Good to know it's not going downhill yet!

Where in LA?

The 3.5 BrewBucket is still available?

We love a good sour beer, usually as a lower-alcohol alternative to wine or in the case of our wild-fermented ciders. The sour culture makes a big difference when you make them. If you find a bottle you like, sanitize the lip, cover with sanitized foil, and then store in the fridge until ready...

Would bentonite work like in wine/mead-making?

How did it go?

I am brewing as often as possible to keep a keg of either pale ale or pilsner that runs about 3.5% on tap at all times. I like hoppy, but the bitterness needs to hang at 30 or less for it to be drinkable (do NOT make a 4% ABV with 50 IBU's of CTZ. Ask me how I know :eek:). I am waiting to keg...