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Agreed Sacramento is hot as he'll right now, I got my California common fermenting right now

Assistant brewer at Black Dragon Brewery

I've always had issues with over bittering when using fresh blue berries, I don't know if you have ever used the fruit estates you can find on line or at your local home brew shop but they have always given me great flavors, no fuss, and no extra bitterness. Just some thoughts, hope I helped.

My amber lager, fresh outa the keg at perfect temp. Pretty damn pleased with it considering the heat.

I would definitly say California common! A nice easy drinkin beer to cool you off and something everyone will enjoy.

You should most definitely dump off a little, allowing for "head space" in your fermenter. Putting a blow off hose will help but it will fill up your sanitizing bucket with yeast which can be a dicey situation. So I recommend syphoning out a little and add a blow off hose for good measure.

We've all made the big IPA's and double this and that's, trying to improve our brewing status. Assuming these big beers are complicated but in reality the lighter session beers are the difficult ones. The lighter beers allow your minor mistakes to shine through, where as the big monster IPA's...

Oxyclean may work in a pinch in some cases, but when it comes to vessels that have been storing beer for an extended period of time such as kegs and fermenters, they build up a good amount of "beer stone" which can cause some gross after flavors in incoming brews, and PBW will eat away at any...

I was watching the best cooking show ever; good eats and wanted to make what he was making, I found myself fresh outa bakers yeast though... but I always have a good supply of white labs liquid yeast, could it work? I may experiment tomorrow but anyone who has gone down this path already...

What are you tryin to make?

I have started constructing my sculpture for 20 gallon batches, pretty much everything is done on it now except the burners, I just have no idea where to go from here. What burners are best? What's the best way to set them up? any comments would be highly appreciated...

Re-using yeast is quite common among homebrewers and even large scale brewing companies all the time. The only warning that I'd give and I'm sure most other brewers would suggest is that your fermentation will take off like crazy! So be careful to not over flow the fermenter,other than that keep...

I would really like to start getting into lagers but I just don't have the means to ferment them at the correct temp until I get myself a conical. So I was wondering if I could ferment a German style with a San Fran lager yeast, any thoughts and comments are appreciated.

I just started out with my basic porter recipe, I like mine a little more sweeter than most, so not your "standard porter" but I added a whole coconuts worth of flesh shredded and toasted in the last five minutes of the boil. Then I'm adding the same amount in dry hop fashion then I'll probably...

I brewed up a five gallon batch of coconut porter a few days ago, just wondering if anyone knew anything about them. They're fairly new to me, so any comments would be appreciated...