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Does anyone have a list of the textbooks that are used in the brewing programs these days, Siebel or UC Davis? I'm sure they are way to expensive and overboard for a home brewer, but I am interested in what those guys are learning from.

Well I guess calling it a pale ale is unfair, due to what it is, but I'm trying to fake a hop forward balanced beer (pale-ale-esk) which is quite difficult because I'm using amlyo 300 to bring the final gravity to 0.998 (so the calories are all dedicated to alcohol). Essentially I'm using a lot...

There’s actually a lot more I’m doing to it that would disqualify it, but that is the closest style what I’m making. Just giving context to my question.

I've been working on a 3.5% low calorie pale ale. Something you can drink a few of and not worry about the kids or your waist line. Haven't found my final product yet, but still trying. Just about to cold crash the latest one.

That’s for sure! I’m already sold!

Thanks for the support fellas! If you have any more ideas feel free to send them my way!

Until they make a law against breaking tradition, I will reinvent the wheel.

I was looking for a non noble hop with spicy and earthy qualities, came across Willamette but I’ve never used it before. Going to use it in a bohemian lager. What do you all think of Willamette hops? Any other non noble spicy/earthy hop recommendations?

I feel the same way, can't matter too much. Hopefully I will remember where I saw it at some point.

I am prepping my water for a brew tomorrow and while doing it, too late I might add, I remembered recently reading that you should add your water salts fist and then add acid last. I don't remember where I read it, maybe the BA water book, but I always have added acid first. Anyone have any...

I’ve read multiple times that keeping your lines filled with starsan is bad, but I can’t remember why.

So as I understand it most people here never have an empty tap line, I am not in that boat and often do for long stretches of time. I have a 4 line system and typically have 2 kegs on, sometimes 3, rarely 4 (4 requires special setup, but possible). So here’s what I do to store my empty beer...

Scott is awesome, I hope he finds his happy place in all this.

Just did a Thai rotisserie chicken on our grill.

Ok this is great advice! Thank you. I was going to start replacing.

I have amassed about 7 kegs over the years, and I recently had 2 beers get an infection that I am ultimately blaming on the kegs as everything else was new. Time for some deep cleaning. I started changing out plactic bits with an o-ring kit, but I realized that there is a lot more to replace...

Anyone ever try making raunchier vinegar? I am brewing a batch now and I was thinking that it might be worth while to try it out. I feel like the smokiness would lend itself very well to a lot of foods. Zymurgy had an article recently about making malt vinegar too.

I could go either way, but I think I might slightly lean to liking the 12oz more, especially if its a really strong beer. I have 11oz snifters I pour my beer in, so I don't have the 12 oz in a pint glass issue.

I was just thinking about Defalco's. I bet they would be killing it right now.

Haha! Yes of course. I actually don’t use it for brewing. I’m blessed with low TDS water that I use for brewing, although the RA is a little high. We get a lot of boil notices though and the RO filter helps a lot.