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Selling a few brewing books, $40 for the lot. Located in Seattle, WA, but willing to ship at buyer's expense. Paypal or Venmo only. Homebrewer's Answer Book by Ashton Lewis American Sour Beers by Michael Tonsmeire Water by John Palmer & Colin Kaminski Yeast by Chris White & Jamil Zainasheff...

The last beer I kegged (a couple of weeks ago) was a hoppy red ale. Recently it rapidly lost hop character and developed somewhat vegetal taste, which makes me think that it picked up some form of contamination along the way. I'd like to put another beer on, but I want to make sure that the...

I'm selling my 10 gallon Megapot kettle. It has a ball valve with 1/2" barb and a Blichmann thermometer. This is the description of it on Northern Brewer: http://www.northernbrewer.com/shop/megapot-with-ball-valve-brewmometer.html Served me well for a couple of years and is still in very good...

I'm using the WLP 670 yeast to ferment a saison. After a couple of weeks of fermentation, I'm noticing white patches on the surface, leading me to think that it's the early stages of the pellicle. I've heard that with this yeast blend, you can bottle after about 6 weeks - does it matter if the...

Anyone have a recipe for Sixpoint Righteous Rye ale? Big fan of that beer, but cannot get it here in California.

I kegged a winter saison yesterday, but before racking the beer in, I added a vanilla-cinnamon-clove extract I made using those spices and vodka. I was going for noticeable, but not pronounced taste, so I calculated exactly how much extract I needed by adding extract in 0.1 ml increments to 1 oz...

I brewed a saison on Sunday and pitched 1.3L of active starter of WLP565 from the stir plate. I kept the temp at 68-69°F and now I'm ready to start increasing it. However, I noticed that there is already a yeast cake at the bottom of the fermenter, and while there some krausen, the fermentation...

I found a recipe that calls for dark candi sugar, but I've heard that it's a pain to get it to dissolve during boil, plus I already have some nice D2 syrup from darkcandi.com. How close is dark candi sugar and syrup in taste, aroma, etc? Can I substitute sugar for syrup and if so, in what...

I brewed a Flanders Red ale on Sunday and pitched a packet of Wyeast Roeselare blend into the primary. 40 hours later I see no signs of fermentation. Is this normal? Should I add some US-05 to kickstart it or wait a bit longer?

I bought a Haier kegerator along with a 2 tap tower and I'm trying to calculate the optimal pressure for this set up, using the formula at http://kegman.net/balance.html. In my system the height from the center of the keg to the faucet is 2.5 feet and the length of the beer line from the...

I am planning to add 1/4 of the US-05 packet to my 1.102 OG barleywine before bottling (it's been in secondary for 5 weeks, and I'd rather ensure that I get adequate carbonation). My question is, can I store the remaining dry yeast in a safe manner to use later?

Can anyone share where to take my CO2 tank to be refilled or exchanged? I called Airgas, but they want $22 for my 5lb tank, so I'm wondering if there is welding supply shop or something like that..

Anyone know a place that sells Haier, Summit, etc. kegerators, similar to the ones below, in Bay Area? I don't want to mess with fridge-to-kegerator conversion, so trying to find something pre-built locally/online. http://www.beveragefactory.com/draftbeer/kegerators/HBF05EABB-2.shtml...

My batch turned out to be contaminated (#*%$^@), so I decided to kill any nasties until I can get out to my LHBS and buy some replacement plastic. I made a solution of 1.5 oz of bleach in 5 gal of water and soaked all the plastic stuff in it, including the brand new tubing I got (which never...

Are there really no active homebrew clubs in San Francisco or nearby on the Peninsula? Bay Area Brew Crew website seems to have disappeared. I know there is Bay Area Mashers in Berkeley and The Draught Board in Oakland (though they meet in San Leandro), but I'd like to find something closer to home.

I'm heading down to San Diego area this weekend to visit a few breweries, but also want to stop by some good beer bars or gastropubs. Any recommendations?

I'm planning to brew a cocoa vanilla oatmeal stout and will use real vanilla beans in the secondary (the usual cut open, scrape out the insides, chop up and soak in alcohol for a while procedure). I've done this once before and left the beer on vanilla beans in the secondary for 1 week and the...

I am planning to brew a cocoa vanilla stout, loosely based on Jamil's Oatmeat Sout from BCS. I adjusted the proportion of dark malts and added Carafa II Special to darken it a bit. I am planning to add cocoa powder at the end of boil and then use split vanilla beans in the secondary. Would...

I'm about to brew my first lager tomorrow, so wanted to clarify one thing that I see mentioned a lot. Basically, quite a few sources say they chill the wort to 45°F, then pitch the yeast and let it free-rise to 50°F, then after 5 days or so raise the temp 2°F per day until 60°. What's not clear...

I randomly ordered this at Monk's Kettle in San Francisco when they had it on draft and it turned out to be the best Baltic Porter I've ever had. So now I want to reproduce it as closely as possible. Has anyone here had it before and can offer some advice? The Uncommon Brewers page just says...