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Reposting this here as a reminder to fellow CA brewers that we are in a drought and some simple measures can help reduce the amount of water we use/waste some of it is common sense and already implemented by many but it's worth posting http://www.maltosefalcons.com/tech/being-water-wise

We're moving in 10 days and I'm a little nervous about relocating my Flanders red. It's been aging about 8 months now in a 5g glass carboy. Anything I can/should do aside from hit it with some CO2 and just be very careful when moving it? There are some dips in the road and I have to carry...

Not sure where else to post this. Currently souring 5gal of wort in a corny (to keep o2 exposure at bay) and need to transfer to a bucket and pitch my brett to ferment. My plan is to hook up a line to the liquid out and place the other end in the bottom of the bucket and apply a little...

Anyone have any suggestions for a red (cab, malbec, zin) that is good after 9-10 months? Most of the stuff i've read about the higher end kits talks about coming around in 1-2 years but we'd like to make wine from a kit for our wedding next fall. Not expecting world class wine but...

going to venture into wine making very soon and most of the kit instructions I see call for a 7.8gal primary bucket. I've seen a number of posts in misc threads comment that beer equipment is fine for primary (i'm assuming 6.5gal standard ale pale buckets) is there a reason that I would...

Going to be brewing another Berliner Weisse soon and am considering trying a different technique than a sour mash this time. likely add fruit to some/all of the batch and may split some off to do a 100% brett b trois batch Does making a starter with raw grains produce a similar effect as the...

Does anyone know of any resources or can share some experience with Pedio timelimes when fermenting? Is there any sort of predictability with when it will get ropey etc? I just racked my Flanders red to secondary which spent 3 months in primary with Roeselare, JP La Roja Dregs and...

I've brewed a number of beers with 15-20% rye but were either Pale Ales or IPAs and never picked up the spiciness that everyone talks about with rye. I figured maybe it was covered up by the hops. I recently did a batch of 70% pils 30% malted rye FWH Mt Hood Hops (~ 1.5oz I believe) and split...

I know there is a lot of discussion on technique for flanders red but just wanted to get any feedback, tips etc before brewing this weekend. It's a big time commitment so anything to help reassure me or guide me is appreciated. Recipe: Batch Size 5.5gal post boil 6.5# Vienna 3# Munich 1#...

Wanted to start a separate thread from the Heady Topper clone thread to focus on Conan since a number of people (myself included) are/will be using it in other beers besides a HT clone. I'm planning on using it in a Galaxy Pale Ale this weekend currently on the stir plate for the 3 step: 1...

I entered a few beers a couple years back where the procedure was drop off and judging onsite same day. I was looking at the info for this years comp and noticed that dropoff is June 2 but judging isn't until June 30. Was this just changed this year? I know there is often some delay...

Any tried this or something similar or have any feedback on how well it would work? I think the fruity esters could work nicely with a simple grainbill and minimal hops but this will be my 1st time using Conan. I will def be using it in an IPA soon but was planning on brewing a kolsch next to...

Going to be attempting my 1st aged sour in the next couple months, likely Flanders Red/Brown. My plan as of now is to use Roeselare for primary for a few months then rack to secondary and add some misc bottle dregs (RR, Jolly Pumpkin, maybe the Bruery etc) and possibly split some of the batch...

anyone made burrata before? gonna make my 1st attempt this weekend for a friends superbowl party seems like same procedure as making mozz, but just reserving some of the curd before reheating and stretching and then adding some cream to the curd and placing in the middle if anyone has any...

:-)

http://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association Is anyone else really put off by this recent article and attempt to more strictly define which breweries are craft and which are "crafty"? I understand their...

have to vent/rant for a minute came out to my car this morning parked on the street and noticed a lovely dent and scratch on the rear driver door of course no note etc car is just over 2 months old and now i have to deal with filing a police report and getting the door panel fixed...

has anyone brewed a hop focused beer using this strain? I know it's know for well bodied rich malty flavor which is why i used it for my oktoberfest. i'll be kegging/lagering my okt this weekend and was going to brew and IPA, I'm now heavily considering brewing it as an IPL and using the...

I was just getting ready to keg a blonde ale I would like to have carbonated and ready to serve next weekend. I also want to get it out of my ferm chamber (currently cold crashing) so that I can brew tomorrow. I must have knocked a connection loose on my co2 lines as my 20# tank is empty...

Made our 1st batch of Mozz last night - was successful but was pretty tough and firm. I think we may have overworked the cheese and pressed out too much whey. we were discussing adding some flavors to future batches, roasted garlic, some spiciness etc and I'm curious if such additives could...