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1) Good rule of thumb is 1-1.5 quarts per pound of grain. So in your case a start of 10 quarts should be good. keep in the 9- 13 quart area. To collect 6 gallons for boil ( boiling off a gallon in 60 minutes) with absorbsion say 4 gallons, give or take. 2) Depends on your efficency of mash tun...

Sublime ale house in San Marcos is a nice place. They have a very good selection of local brews and good grub too. They do not make there own, don't know if that spins you the wrong way. Good place to go if you don't have the funds or means to travel around. Loud enough to bring the kids and...

F*** BevMo!

Holiday wine cellar in Escondido. Best selection I have ever seen. On the corner of Escondido Blvd and Mission road.

Justin Bieber. Something young with obvious self awareness issues.

Northern brewer is the worst thing you can do to a beer

Mmmmmmmmmmm!

I have a few of the smaller ones (on the left). A neighbor of my parents gets his horse feed in them and sells them for 10 bucks. I use them to hold my grains and work great. I did also ponder the idea of a mash tun, but the bottom does not work well for that. It has a big raised portion that...

Add me to simcoe overrated. Seems a couple of brewerys have the stronghold on production and makes for difficult aquirings sometimes. Have learned to get along without. Nugget, centenial are good all around hops, can be used at any point in beer.

Why do we want to hurt ourselves? Hot bottles, mixing chemicals. Time is the greatest warrior against labels. Soaking them in water with a simple solution of soap is too simple. No pain, clean bottles gained.

I like the cherry. Does not taste like cherry, just gives it a smooth flavor. Did about 3 handfulls per 5 gallon keg. Got it from a BBQ store. They were little chunks. Bourban and oak would be awesome. Working on a imperial oatmeal stout recipe that will sit on oak and bourban.

Racked to a corny keg and kept it under the house. Boil the wood for a bit if you go that route, to sanitize. Wood is cool, helps to smooth things out. Could also add an alcohol, like brandy or whisky or even wine to the wood.

Yes, I do remember the heat of alcohol and not much else. Primary for 1 month, secondary one month, aged on cherrywood chips for 3 months, then bottled with 2/3 cup dextrose sugar, and carbed up nice. 1 year from boil to mouth. Made 10 gallons and handed out as Christmas presents. Did not add...

Depends on how many "friends" you aquire because you apparently make beer for free! That depends on how quickly you can build the storage. Sometimes I feel that I have a ton of beer, then other times, I am amazed on how quickly it's gone. I guess I try to plan ahead, but just does not work out...

Well, I would skip the dry hop, the age will disperse the aroma. If you really need to dry hop, wait untill prior to bottle. My last barleywine finished at 1.014 with 12% ABV, myself and lots of others thought it was great. The extended boil gives body and character. Have you tried it? Does it...

PBW and water + overnite sit, and done.

switched from manifold to false bottom. Love it now. Efficiency went from 65% to 80%.

I am just down the road and last year planted Cascade, Centennial, CTZ, Nugget, and Chinook. All did well except Nugget, only made about 10 feet. All others went 15+ and had a decent crop. I am using drip irrigation. I think this helps alot. The CTZ is crazy, grows a foot a day, fun to watch.

Barleywine sounds cool. Never had a 120, so I am interested in that. 60 and 90 I have had. Tuesday is the soonest I could get some Pliny, if they get some. See if I can get my hands on some and set something up.

I can get pliny. What is the old school Barleywine?