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Do you like to drink organic beer and get silly with friends on a beautiful fall weekend? There is no better place to be than Civic Center Park in Berkeley, California on Saturday, September 25th. Bison Brewing is teaming up with the Berkeley Farmers’ Markets to host the Green Beer Olympics, a...

Recipe Type: All Grain Yeast: California V Ale Yeast Batch Size (Gallons): 4.5 Original Gravity: 1.052 Final Gravity: 1.010 IBU: 43 Boiling Time (Minutes): 60 Color: ~7 SRM Primary Fermentation (# of Days & Temp): 7 days @ 68 Tasting Notes: none yet 9lbs American 2 row .5 Lbs...

I'm working on putting together a jockey box and trying to decide on whether to go with a cold plate or coils. For my uses a plate chiller should work fine, in terms of volume. I'm concerned about the fact that I'll mostly be using it in hot climates and I know with a plate the keg should be...

I have the opportunity to get a cold plate on the cheap, but it seems to be missing some pieces. Most cold plates that I have seen have spouts that come out (male fittings). This one appears not to. Does anyone know this is a different design or if it is missing some parts? thanks

I just tried this last night and I was impressed. Considering that it has an ABV of 13% it has surprisingly easy drinkability, with well balanced flavors. At $5.75 for a 22oz I would definitely buy again.

Our spouses are certain we are crazy for embarking on this project, and I'm tempted to agree. The guys at the LHBS seem think we are perfectly normal, although that may simply call into question their sanity. Read on and be the judge. I work at a farmers' market and one farmer in particular...

I picked up a kit at the LHBS and modified it. I'm brewing as I type this. The recipe: 6lbs Dark LME 1lb Dark DME 1/4 lb Roasted Barley 1/2 lb 120L Crystal 3/4 lb Rolled Oats 1 Tbsp Unsweatened Cocoa Powder 8oz Dried Cherries 2oz Northern Brewer-added at beginning of 1 hour boil...

Some time in the next week I'm going to press a lot of apples to make cider. I also have a mead that I racked into secondary about a week ago. I'm thinking about blending some of it produce a Cyser of sorts. Since the mead has already fermented, I'm wondering what the best way to proceed...

I recently brewed an Altbairisch Dunkel and we made a little mistake. Instead of racking to secondary at the end of the diacetyl rest phase, we dropped the temp by 3 degrees per day, down to 34 while the wort was still in primary. I don't see this as a real problem, but could it be?

I have a mead that is finishing up primary and I want to add fruit in secondary. My question is about the step after that. Do most people rack off the fruit into a tertiary stage or go straight to bottling? I see advantages to each. The extra racking would make for clearer mead, but would...

My mead has been fermenting for 2 weeks and I just went to take a gravity reading. The good news is that the gravity is down to 1.030 from an OG of 1.080. The thing that concerned me was that when I tasted it, along with the alcohol, honey and yeast flavors, there was a sourness to it. Since...

I have a blond ale that is just finishing up in primary and I'm about to rack it. I'd like to simply pour the wort for my next beer onto the yeast cake from the blond. Any suggestions for types/recipes? I'd like something that: will be ready quickly (I'm getting a bit of a late start for...

mmmm...beer.... So, last night I brewed up a stout and as I was chilling the wort I noticed the electric thermometer that I was using seemed off. I tested it out in some cold water and sure enough, it wasn't reading accurately. It was late and I don't have another thermometer, so had to go...