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Even if you have a favorite commerical brew that you can drink no matter what, nothing will taste better than beer you have brewed yourself, even if it's only an all extract kit batch from your LHBS. Unless you're ... 3:50: "come on, guys!" Where else do you find this?

The only thing that I think goes good with wine is a good steak. HOWEVER, steak also goes really well with certain beers, especially porters if the steak is salty or IPAs if the steak is really sweet. Mmmmm, that makes me want some tri-tip. Regardless, I'd much rather drink a pint of beer with...

Agreed. My friend works at a tasting room in Healdsburg (yuppie tourist heaven) and she always tells me about the brand new 21 year olds going on tasting tours as a socially acceptable way to get hammered. Either way... wine will ALWAYS seem pretentious to me (excluding boxed and bulk crap...

I think this is a huge part of it. A lot of people see all those sophistocats drinking wine all "mmmm, yes, rather delightful" and they think that they're supposed to be like that. Then they drink it and they're like "eww that **** is dry and hot, but if some elite sophisticated dude likes it...

How would I go about doing that? Just throw the yeast into a cup of warm water for about 30 minutes or so? Thanks, I'm definitely going to keep the flameout addition.

Meh, except for Russian River Brewing and Lagunitas (Petaluma's 15 min away), not really. Nothing to do but drink, shop, and eat. A lot of drop-outs, rednecks, tweakers, and winos. Not a whole lot else. At least the scenery is nice. And Golddiggie, you're right. Any person who's a...

11 lbs Vienna 0.75 oz Nelson Sauvin (11.1%) 60 min 0.50 oz Nelson Sauvin (11.1%) 15 min 0.50 oz Nelson Sauvin (11.1%) 0 min (or would five be better?) Should I rehydrate it first, or simply pitch it dry? Edit: Nice avatar.

+1 :mug: However, the classy beer drinkers (albeit few and far between) are 10x classier than the typical wine snob. I live in the Heart of Sonoma County, adjacent to Napa County (two of the most famous wine regions in the world) so I see A LOT of wino's walking about tasting wine with red...

+1 That's what they are at fastenal.

Had to change the recipe to use only 1.75 oz of hops because my LHBS gave me 50 grams of them from a HBS owner from Australia that stopped by a few days before I did. 11 lbs Vienna 0.75 oz Nelson Sauvin (11.1%) 60 min 1.00 oz Nelson Sauvin (11.1%) 0 min Nottingham Yeast with a 1L starter (just...

Is there anything I need to do to my cooler/cpvc/copper before I mash in it? (besides preheating)

So I quickly came up with this last night: I'm just wondering if it's acceptable to use Vienna in a SMaSH. Beersmith says yes, but I've also read that it should only be 80% or 90% of a grain bill. Is this true? Also, would Vienna be a good choice if I wanted to do a little of my own...

Thanks for the input, guys.

When you choose your mash profile, it gives you three options for a single infusion, light body: single infusion, light body single infusion, light body, batch sparge single infusion, light body, no mash out Which option should I choose if I am batch sparging AND not mashing out...

No, I jerry rigged a 3/8 threaded brass coupling into a 1/2 copper T and used teflon tape to make sure it didn't leak at all. I really didn't want to go back to the store to get a brass T that will fit my manifold arms and have one threaded output. Oh well...

Is it alright if I have teflon tape exposed inside the cooler (aka touching my hot wort aka touching my precious beer)?

Thanks for the help, guys. I'm just gonna stop thinking and just start doing it. Go with the flow, it's not like I'm trying to win a competition or anything.

Would anyone recommend using or not using a cpvc manifold as opposed to a copper manifold/ss braid/false bottom. Seems the easiest/cheapest route if I don't want to waste my time with a braid.

So I developed a recipe for a German Amber based off of Ohiobrewtus's Klaiberhaus Sticke Altbier. Not much is changed except for a little bit of grain and the addition of aroma hops and dry hopping (idc if it's to the style, I'm doing what I think will please me). Here's the Beer Smith...

I ferment in my closet, at about 65* on average (anywhere from 62*-68*), never above that. However, it's winter in nor cal right now so once spring starts heating things up I guess I'll have to figure out some way to keep it cooler. Would it be acceptable to mash at say... 160* (2* above...