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i think my biggest pet peeve around here isn't the unclassy names, but the ones that make a brewery sound like a side project. Rough Draft for one. like "oh, this isn't your final effort? you have a 'final draft' brewery you're getting up and running after this one?"

Belching beaver, wet n reckless are probably the worst brewery names in San Diego but Hillcrest Brewing Co has the most obnoxious beer names.

man this thread is old but it's worth posting some info anyway. the sf homebrewer's guild is just getting off the ground. the guy who started it is a pretty nice guy, i think it's worth checking out if you're looking for a more traditional brew club.

hop stoopid is awesome but i cant wait until lagunitas sucks is getting bottled year-round. i heard somewhere they wanna stick it in 32oz stubbies

I hate that my LHBS doesn't carry wyeast. I've been itching to try 3711 since I first brewed with 565.

look into sorachi ace. in small quantities, it can be very effective in belgians and in larger quantities it makes a killer APA when paired with amarillo and centennial

my old partial mash saison recipe is one of my favorites. only a little bit more time than straight extract but totally worth it. 5 lbs DME 1lbs belgian pale .5lbs oats 1.5 lbs wheat malt aim for 150F and 60m when you're doing your mash. 1oz styrian goldings @60m 1oz styrian...

some yeasts like it hot though. I pitched WLP009 in a brown ale the other day when it was still pretty warm. still in primary, but that strain is supposed to be able to work at hotter temps without producing off flavors

I've done it a bunch. works best when you're brewing a saison. If I pitch hot I always put a cold, damp shirt over my fermentor. the evaporation of the water will draw off some heat and get the temps down.

dont worry about the kettle. find an online brewing calculator and enter your ingredients into it, see what your OG should be, then take your FG, and whatever ABV you get out of that equation is going to end up being +/-1% of that

I was listening to an old Jamil Show on saisons, he basically said mash between 143 and 150 IIRC. reason being saisons are supposed to be super dry and you want as much of the sugar being converted to be fermentable to get it down to below 1.010

wow, didn't see this thread until now but I just picked up 9# of belgian pale, 1.5# of wheat and .5# of oats along with 2oz of Sorachi ace, 2lbs of clear candi sugar and a vial of WLP670.... ....also for BIAB

bay area for the beer bars. there are some places with epic tap and bottle lists. I suppose when people talk bay area they want to include moylans, russian river, lagunitas, etc, too, which is fine by me. making the comparison between SD and SF is tough for me, there's a crap ton of good...

definitely not a fan of stone pale. if you want a sessionable, hoppy beer, 21a's bitter american is much better. port brewing's palapa pale is pretty damn good too but you'll only find that at the brewpubs I think. and I hate saying it but I'm really not into their IPA or ruination. Just had...

flip a bike upside down, start pedaling, and stick the bottle in the spokes. cap pops right off. don't do this with a newer road bike though. I used my 1980s dawes which weighs about two thousand pounds compared to anything with an aluminum (I prefer aluminium) frame.

I'm surprised nobody has said this yet, but you could think about including some of the cicerone training into your cirriculum

as previously stated, anything that ends in -tion. their IPAs are good for a while, and then they just kinda lose their magic if you know what I mean. we can get 3 day old pliny here in SF but I hardly ever take the opportunity, there's just a hell of a lot more to beer than big IIPAs. FWIW...

yeah, have to second the battery life statement. sometimes, if I use my phone a lot or it struggles to find signal, it's dead by 4pm. my roommates iphen still has like 80% at that point. I think I charge my ipod touch like once every 4ish days.

Lost my notebook but I think my IPA is 11 lb 2-row, .5lb C20 and .5lb flaked barley. flaked barley is for stupidly good head retention. every beer I've brewed with .25-.5lbs of that stuff does not lose its head, ever.

so does Bend, maybe even more so, but you don't see them at the head of the pack. the this is that Asheville's probably trying harder than anywhere else. its probably heavily advertised just to get this little bit of arbitrary, completely subjective recognition.