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Brewed up a California common yesterday. This has sort of become the "style of the year" for our homebrew club. We're brewing it for big brew day at our host brewery (the Warbler), and encouraging members to brew their own and compare. Never done the style before myself.

Down in Tennessee outside of Knoxville visiting my in-laws. Fortunately they are game for hitting as many breweries as possible. Aside from the pictured Xul, which is easily the highlight so far, we also hit Next Level, Schulz Brau, Monkey town, and Orange hat. The meadery is walking distance...

So glad you liked it! Age did this one good 😊. Was at our brew club meeting when I saw this and shared it with @Dgallo and he appreciated the comments as well; cheers! 🍻

Oh wow, that went fast. I'll take @fourfarthing

That's a shame. I went in 2019 and had a great time, still bring up stuff about it now and then.

Now that the weizenbock has been tapped, I can give a quick assessment. First, it went over very well at our club meeting last night. Even a guy who says he hates hefeweizens and anything like them enjoyed it. Banana esters definitely prominent. Overall very pleased with how it came out.

Forcefully kicked the smoked ale, cleaned the line, and threw the weizenbock on (needed it on to bring to our club meeting tonight). Since I already had it on CO2, it was ready to go right off the bat. Sample was tasting nice!

Bottled some of the bock for comps and FOTHB, subsequently kicked it, cleaned the lines, and put the weizenbock on CO2.

Offers in, since nothing's going to change with the extra time :mug:

That's the same meter I use. Super easy IMO. The probe does have a shelf life though, I want to say 1.5 years? No complaints, keep it cal'd and you'll be fine.

Special B is common in Belgian-style ales, gives it a raisin-y note.

We did a vertical in our brew club not too long ago, back to 2017 (didn't have 2019 though). IIRC, the one that was the most liked was 2020 (or maybe 2018?). Older was starting to taste old and duller, and newer was still fairly close to a fresh one.

So I'm the president of the homebrew club in my area. I'd say we average 16 people, give or take. This is a slight uptick based on what we used to pull pre-COVID (I wasn't president then), so I consider us lucky. We have a partnership of sorts with our host brewery, which is great. Anyway...

I'll do my usual wishy-washy "probably" in, and confirm closer to crunch time. I technically have enough options ATM, but I had some packaging issues last time, and want to make sure everything is in top shape before committing this time around. I don't brew in the winter, so no fall-back options.

For me - considering everything involved - including sanitizing, transfer, & clean-up, I'm at ~45min. If you're doing all that with bottling and still at <1 hr, then you're a wizard lol. It used to take me ~2-3x that to bottle, start to finish (memory is hazy, it's been quite some time since I...

This is what I use, and my go to for malty lagers in general. Definitely would be my rec.

So, I may be able to help. A little while back my buddy went on vacation to that part of the world and stopped in Finland. I had him grab me some of the bakers yeast noted for use in sahti (Suomen Hiiva). I have saved a bit each time I've used it (top-cropping or building a starter). If you pay...

I kicked the grodziskie, and put the imperial stout on. Brewed up a weizenbock, which went smoother than expected after the nightmare that was the wheat wine brewday. Vacuum sealed all my hops that weren't already, and did an extra thorough clean of my equipment and accessories, as I'm done...

I always keep 2-row and some kind of Munich around in bulk. Local brewery where our brewclub meets is nice enough to let us get in on bulk grain orders. I buy specialty malts a few batches at a time from my LHBS. Always mill them myself a day ahead of brewday.

Kegged my smoked ale. Always get great attenuation with Scottish ale yeast, should use it more.