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Sea Dog Blue Paw Wild Blueberry Wheat Ale. Take a bad wheat beer and add lots of blueberry extract. As bad as it sounds.

Wow, a lot to disagree with in that article. "Still, they are so strong, so unusual, that I can't drink more than a couple of sips of any of them. (Dogfish)" Beers that are not easy-drinking disqualify a brewery? That would disqualify an awful lot of good breweries. At DH I can think of...

Agreed, but those reasons generally don't apply to us. (We don't need to free up a 300bbl fermentor within four days.)

Sure. Keeping fermentation temps a little higher will speed things up at the 'cost' of some ester formation, and either pitching over old yeast or doing a larger starter will speed things up as well.

I wouldn't put the honey in the starter. The earlier you add the honey the more volatiles (i.e. smell, taste) you lose. When I add honey or fruit I add it in "secondary" (actually just 3-5 days into the primary fermentation; I don't transfer.)

Leave it be. Some fermentations stink and produce perfectly fine beer.

If it's the end of the sparge that got you the extra gallon, it's going to be pretty low in specific gravity, so I wouldn't add too much in the way of bittering hops. Maybe add some watermelon or some other unusual source of sugar and see how bizarre you can make it; such experiments often have...

I've got no problem with people charging whatever they want for their beer. If the beer is good enough (and apparently Rouge is) then people will buy the beer; if not, then they won't sell any and quickly go out of business. The extra money means that brewers can do unusual and expensive...

I've been there twice and have always been disappointed. However, both times was before it moved from Mira Mesa; perhaps it got better.

Just a few: Lost Abbey. Lots of beers on tap, usually one or two barrel aged. Hess Brewing. Brand new (only a month or so) and the two guys who run it are really cool. Ballast Point/Linda Vista. Great homebrewing shop, great beers. Alesmith. Remarkable beers. Odd tasting hours tho...

I have a saison almost ready to go into bottles (3 weeks in fermentor so far.) I made it with WLP565 even after reading all the dire warnings about how this yeast tends to stall. Even the manufacturer said that many people use WLP001 to finish the fermentation. Well, it took a little longer...

Not at a true local one, but I've been at a few like that outside San Diego. But even down here some are better than others. There are some places you go if you want to talk, try a beer they made or get advice; there are other places that are best if you just need ten pounds of two-row and...

Yep. Stone has $40 bottles of local beer (three year old Angel's Share.)

You might get a slow start that way. I'd pitch one, wait until the fermentation really got going, then take a sample and use it to inoculate the second. The more transferred the better, so it works best when the two beers are identical (or at least similar.)

geez, if you're going to do that, get two $25 8 gallon pots. Less work and less likely to end badly. If you are going for 5gal batches, 7-8gal is fine. If you're going for 10gal, I'd go with a 13-15.

I agree, it's unlikely; A-B Inbev has one of the strongest quality control systems in the business. I've heard other rumors like this, including this one from Snopes: "Keystone Light is the exact same beer as Coors Light, it's just that the cans have been rejected by Coors because they've...

Put it in the coolest place in the house (downstairs, basement etc) Put it in a room and run the air conditioner all the time. Build a box out of styrofoam around a window air conditioner, and put the fermentor in there. Build a box out of styrofoam, take the door off a dorm fridge and...

Thanks, I may try that. (The 80F+ temps weren't a problem; I've been having the opposite problem lately!)

I just did a saison with WLP565 (OG 1.055.) I didn't use a starter; just oxygenated and pitched. It started up pretty quickly (8 hours) and has just about finished; it's at 1.014 a week later. However, other people have had problems with 565; even the manufacturer suggests that people...

The Wal-Mart pot is a monster. It covers two of my burners at once. (One of the reasons I bought two of em.)