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I forget all the places I read it now, but I've seen over and over again about the great care with which Belgian Cafe owners will pour their beer. Not only that every beer is supposed to be served in it's own glass, but also how every beer is supposed to be poured in a particular way. I even...

I've just posted my kegerator on craigslist. here is the post: http://sfbay.en.craigslist.org/sfc/for/4587535710.html let me know you're interested, and if you mention you saw my post here I can knock down the price some. Jack

I've got a empty 20# CO2 tank I'd like to trade. I'd like to trade for an O2 tank. If I can't find someone who wants to trade I'd sell the tank for $80. Must be local (bay area), or willing to meet.

I'm fermenting a Citrusy-Saison-Beer (hopefully something in the vein of Hill Farmsteads "Brother Soigne"). I pitched WLP670 "American Farmhouse", which is a saison strain blended with a brett strain. I decided to push the fermentation temp up into the low 90's when the fermentation started to...

I had an issue with a batch recently where my pre-boil gravity was higher then post. Because I thought it was strange, and I'd had similar issues in the last few batches, I started a thread asking about how this could have happened. (No new info was gleaned from this thread other than I should...

So here's one that doesn't make any sense to me: Last few batches I've noticed that when I check the gravity of my wort after runoff, it's higher than after the 60-90 minute boil. Yesterday I brewed up a batch of Hefe' and decided to check it out carefully; I figured that since I use a...

I've bought this little 115VAC temp controller (see here), and I want to run a couple of fans to push/pull the air from the freezer side to the fridge side. I've already got one of these controlling the freezer side so I thought this would be simple (and it probably is) but I'm having trouble...

Brewed up a very tasty berliner wiesse, everything about it was spot on, until I bottled it. I used a calculator to prime it to a high level of CO2, (high enough I was worried about bottle bombs), but the thing is only mildly carbed. It's not flat mind you, it's about where you might want your...

I just tried Crooked Stave's St. Bretta today and man, was that thing good! I know it's 100% brett, spends time in oak, I read somewhere that Chad generally uses about 8% oats, and the bottle I drank had Blood oranges. Seems like I'm pretty far along, but what really surprised me in that...

I have the irritating situation of a mix matched set of corny kegs. Im hoping to switch out two of my pin lock cornys for two of you ball locks. Let me know if you are interested. Sorry no pics, we all know what corny kegs look like. Im in San Francisco.

Hi all, I'm just starting my first semester of college biology, and am planning on enrolling in the honors program. So basically this means I take the same course but am supposed research and write a lengthy report on a topic of my choosing. It wasn't hard to decide that I wanted to write...

I was having trouble figuring out where to post this, but this seems like a kegging/serving type of question. Anyone know a good place to try ale out on a hand pump SF/Bay Area?

I recently brewed my second batch of bavarian style hefewiesen. Im using wl300. The first batch I brewed took an incrediably long time to finish primary fermentation (like 3 weeks). I figured it was because I under pitched, but this last time, I pitched a larger starter and the fermentation...

Hi all, I've been doing a bit of reading on the health benefits of drinking beer. Yup, they exist! In particular, I'm interested in the benefits of unpasteurized beer. I've found a fair amount of good info on beer and health, in particular, a pdf of Charles Bamforth's Beer: Health and...

Alright, before anyone start in arguing pros and cons of techniques, that's not what I'm asking. I'm wondering, which countries (or areas) traditionally used which technique? I did a couple quick searches but mostly, I just got threads of people arguing how great their efficiencies are...

Title pretty much sums it up. I'm thinking of doing a triple decoction because I want to try and do a parti-gayle batch with a Pilsner. I've never tried any of these things (Tripel, Pilsner or Parti-gayle brewing), so, besides the obvious (to walk before I run;)) anyone have any...

I've been brewing now for a few years. I've always been very proud of my ability to get a nice hot break (from my out-door burner) and a nice cold break (from a wort chiller and a large sink). But alas, I think I've been sort of stupid about this the whole time... because, after getting these...

My impression is, that when doing a decoction, one generally heats a portion of the mash, grain and all, and adds it back in to raise the temperature of the mash as a whole. SO is it a different name for when one pulls a portion of just the mash liquid, heats it and adds it back? The other...

I just completed my first all grain brew this weekend! Better yet, it appears I didn't screw it up terribly! So all and all a pretty awesome weekend. But to my question. I noticed that after I had already collected enough wort to hit my target gravity, I still had very sweet wort coming from...

Finally making the jump to all grain! About time too. Anyway, I've spent a bunch of time searching around for a couple good coolers to make my set up. I found this one: Academy - Coleman® 48 qt. Chest Cooler It looks pretty good to me, and maybe I've just been obsessing over this too...