Search results

what was your recipe? and process?

I have one because I generally do 1-gallon batches and taking big samples for a hydrometer doesn't make sense. I'm not sure which I prefer, there's a calculation aspect to both.

I can say that unless there were significant point differentials between the two judges that there probably wasn't much discussion. There were a bunch of entries for the comp I just judged, and unfortunately things had to be moved along to accommodate all the entries. I am new to my area and...

Off-flavors/aromas would ding way more than just a couple of points. How many judges were there? I judged my first comp the other day and was fairly shocked at some of the other judges lack of ability to discern certain components (mostly off flavors, some general components) but everyone has a...

The people who should be offended by this ad are employees of 10 Barrel, Goose Island, Elysian, etc. I was mostly offended by the use of a bottle opener for screw-top bottles...

IMO a 5# tank will be more than adequate, but because you're building this system up, you might want to get party pumps anyway in case it leaks severely. Always have a KISS solution. And bring at least one extra adjustable wrench. As for the rest of it, at the risk of sounding like captain...

People def nailed much of what I would suggest. But here's my $.02 Cellarmaker and Faction top my list. As far as good bars go - City Beer Store and Toronado, though they are polar opposites. And in the east bay The Trappist (and provisions) are rad. In the SR area are Marin Brewing Company in...

FWIW the draft of the new style guidelines are located here--> - LINK TO PDF. And the upper limit of Black IPA is 1.086

In my experience with hibiscus (not in beer, just in general) a little goes a long way. I know I'm fairly sensitive to it as well. As the other poster mentioned, it's tart, but I get a tannic-like mouthfeel as well. I would def only add 2 oz, and as you mentioned would add it later in the boil...

Storage space is greatly helped by pellet. While whole hops take up a ton of space. I want to say Victory, and maybe Boulevard use whole cone as well. Anchor Brewing mostly uses whole leaf/cone as well. Maybe some pellet for smaller runs. Ninkasi uses pellet other than one-off wet hop beers.

It would cause that because it greatly hurts the lacto/etc cultures being dropped at high temps killing the good stuff, allowing mold to set in. Cool it sub 80F and you should be golden.

I have never once done a diacetyl rest for a warm fermenting strain. I've pitched US-05 plenty of times at temps from 63-70 and never had it throw diacetyl (I've had it in certain British ale strains) Afaik, diacetyl rests are for colder fermenting beers( lagers in particular). You're slowing...

The acid isn't what causes problems, it's the acid producing bacteria that does. So other than general cleaning/sanitizing practices that you would need for clean-beer brewing, you don't have to worry about it doing anything "funny". To me, you might be able to fake it, but I would suggest...

This is a great idea for a few reasons. One: they're great places to bring beer to share, and you now how a large audience of critics to learn from as well. Two: I can sneak a few gallons of wort from a joint brew day with a club buddy and only have to take home 1-3 gallons but we get an...

Having not ever brewed my own sour beer I can't speak from experience. Having brewed for a while and just read Tonsmeire's "American Sours" the book's consensus was that if it was non porous like metal or glass, and you properly adhered to sanitizing instructions giving the equipment longer...

I'll sometimes just chuck them into a new batch if it seems like the main SCOBY isn't quite big enough. You can give them away to other people as well. Or compost it, or just pitch it in the bin.

I say if it tastes good, just drink it. No sense of forgetting about it too long. I like mine with a decent amount of acid, and just a little sugar to balance. But I also haven't had the best luck carbonating it in the bottle in my cool kitchen. I've taken to just making smaller batches and...

Thanks for the heads up on that. I'll see if I can sneak up there

I have not tried it. I would guess that, yes, having an acidic environment would help prevent SOME molds and other nasties from growing, lemon juice or some vinegar would work. However, enterobacter and other really nasty things are also present in the air. Offhand I can't remember at what point...

I mean, use a clean one to avoid getting chunks in there. By default this is already bacterial( lactobacillus and others) and it's an open ferment. So it's the acidity and competition for sugars that prevent molds and things from growing. But I've never felt the need to sanitize very much with...