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Wit with nice peach pie flavors? Hopville . "Calabaza Blanca"

No suggestions on the wiring, but I do know that three bottles of Korbel always help, keep it up bud.

Definitely dont toss it. How does it taste? Definitely agree with cciszew about the late flavor hop addition, a similar method just rescued my latest English PA, and you can always add a little LME or DME to bolster the gravity/maltiness (you dont necessarily need to boil extracts if you're...

I've been doing a lot of gallon/half-gallon experiments lately and regretting not doing larger batches, but I'd say, as much as you can, don't bottle til it tastes good, and I don't think much research has been done on fermentations with Fleischmans, but from what I'm seeing, it won't typically...

I did a BIAB Parti-Gyle Sour Mash Biere De Garde (yes that's a lot of descriptors) and the mashing process seemed to go swimmingly enough, though I'm still waiting on the final results (bugs take a while). But don't see anything wrong with a parti-gyle biab, especially if you're not sparging...

Is it a pasteurized juice or is it fresh? Makes a big difference.

Aha, well glad to hear its just Brett, it looks exactly like those last few pics, just had never seen a pellicle in person before. I can work with that in these beers, and glad to have it actually, though we'll see what it does to the Red Rye ale over time, and I still don't see it in the mead...

-Bottled Red Rye tastes great, no noticeable off flavors. Little to no carbonation (which may have just been a priming issue) -Bottled Kombucha not quite as acetic as I would like, but a little funky. Nicely carbonated -Carboys: -Blackberry mead: fantastic, though a bit hot. Will let it age a...

At least this infection has the good sense to be artsy.

Basically, what is this growing on top of all of my brews? See the pics attached (I think I did that right), but basically it looks like a dry, white, flaky/granular substance floating on top of all my brews. It's not yeast, I know that much because the same thing happened on 6 different...

Just a basic learning experience for anyone who wants to get to know the full effects of an under-converted mash: I tried using a coffee maker to get a feel for the different flavors contributed by various grains and especially grain/hop combinations. At first I thought I experimented...

Just a shot in the (not entirely) dark, but can someone with a bit more technical background comment on the mash pH change related to adding Roast Barley early or late... or (depending on grain mass) is this fairly negligible?

Definitely a second for BeerAlchemy! Great program and easily customizable to meet your brewing needs. And for those who brew often, who can be an inventory tracker

Just bottled a Bacon Stout myself, read up on it a bit and decided to go the Bacon Extract method as described in the BYO article below: http://www.byo.com/component/resource/article/2060-breakfast-beers-bacon-beer It's simple, and you can try using different flavored vodkas (I found a high...

F*ing amazing... but which one? Their spiced is awesome, and the other I had was... awesome... dont remember the names, but one was like lime green, the other was... damn... the troubles of beer appreciation

In general, it depends on the style, no? What are you brewing bud?

Do you have any way of testing the SG? You could estimate the OG based on the recipe then go from there to figure out if you're actually fermenting or not. Usually you can get a floating hydrometer for <$10, though a refractometer is badass, wastes less beer, and can be procured for around $50...

Allegedly (from 'Wild Brews') if you bottle while the pellicle still exists, you end up with what is referred to as "sick beer," which will likely always taste oily, stringy, ropy, slimy, etc. Let it run and buy another $20 carboy if you're pressed for space. It also states though, that with...

Sounds like you just need some sort of isolated circuit, wherever that may tie in

absolutely agree. I'm a Santa Rosa native and would highly suggest going to Third Street Aleworks (about a block away) for dinner, meeting, etc. then run over to Russian River for your beers. The beer isn't spectacular at Third Street, but the service is good, the food is pretty damn good, and...