Two four-packs cost $30.
damn, now there's a piece of work! what's next are they going to try and get people to main-line it, or snort it? vape maybe!
Two four-packs cost $30.
The higher ABV, craft beers cost an arm and a leg. I can't get below $35 (and won't try to) because I use DME.vape maybe!
The higher ABV, craft beers cost an arm and a leg. I can't get below $35 (and won't try to) because I use DME.
Ah... Redondo Beach. Back in my younger days (before I stopped working for a living and spending much of my life on the road) I used to waste brain cells down at the Redondo Beach Brewing Co., the Riviera for fantastic fish tacos, followed by a stop at Fatburger for a 'nightcap'. Loved trips to SoCal, but NorCal was where I gained an appreciation for craft beers like Sierra Nevada and even Anchor Steam. Did a road trip from the East Coast all the way to Russian River for a case of PtE a few years ago before the fires nearly destroyed the area. Good times.
One needs to "rationalize" better when comparing brewing to other popular hobbies. Golf at $60+ a round, twice a week adds up quickly. How about snow skiing at $100+ a lift ticket. Then there is tennis at $200/racket, $3/new balls, 3 times a week..not counting new shoes at $80/pair every 6 months. New pool table...$2500. Then of course we have scuba diving...$2500 will get you some decent gear but then the airfills at $5/fill add up...or a boat charter at $125+ now and then. Pick your poison...home brewing is right in there with the best of hobbies.
I started in order to make better beer since 22 years it was near impossible to get a good "craft style" beer delivered to Hawaii...plus I needed a new hobby as weekly golf was beyond my budget in Hawaii.
The big move in my brewing process came when I got rid of my two refrigerators I used in my garage to ferment in and built the back yard brewery, with temperature controlled chill room for fermentation and bottling/storing/aging....a mere $6000 later. Hey, it could have been 100 rounds of golf over the past 22 years.View attachment 707120
Bought my Blichmann beer gun (rev. 1) several years back. This year I changed out the item at the end with the stopper, that seals it when you don't want the beer to flow. The one on the original design wasn't fully captured, so it tended to go out of alignment, or fall off. I had also tweaked mine to use a ball lock post for the gas side (to purge what you're filling).sounds like another purchase, haha... blichman beer gun is the answer. i bought one maybe a couple years ago and it works great. i rarely bottle, but have recently been doing more of it and the convenience and functionality are great.
i imagine you could hook a hose up to your tap and fill the bottle from the bottom up, let the foam run out the top, cap it, wipe it down and would be "ok" to transport somewhere. but i wouldnt expect to get any shelf life out of it. essentially the same thing as filling a growler at that point.
I do that occasionally. nothing fancy, just a tube, sanitized in the nozzle of a picnic tap, fill from the bottom up. Have it a little overcarbed if you can, you will lose some CO2. Get the bottles colder than hell and it will minimize foaming, turn down the serving pressure a bit so it goes slower. you do get foam, but it can be minimizedspeaking of bottling.... what would be the result of pouring my kegged beer into a sanitized beer bottle and capping it? - not a growler or even one of those bottles with the swing top caps.... just a regular bottle and cap attached with a capper.
Ah... Redondo Beach. Back in my younger days (before I stopped working for a living and spending much of my life on the road) I used to waste brain cells down at the Redondo Beach Brewing Co., the Riviera for fantastic fish tacos, followed by a stop at Fatburger for a 'nightcap'. Loved trips to SoCal, but NorCal was where I gained an appreciation for craft beers like Sierra Nevada and even Anchor Steam. Did a road trip from the East Coast all the way to Russian River for a case of PtE a few years ago before the fires nearly destroyed the area. Good times.
Yeah, Najas was the stop for me right at King Harbor Pier near Quality Seafood and the Arcade (which is gone now). Najas always had Pliney and some good Firestone exclusive stouts. A lot of the bottle shops are carrying the nicer stuff now, but when I can brew it myself, I find it 10x cheaper on average and I enjoy the hobby.
I got a time share in Nor Cal in Windsor and the best part, the new Russian River Brewing Co. facility is right behind it since they expanded out of Santa Rosa. There is also Lagunitas, which a lot of people like, nearby as well. I have a soft spot for Firestone stouts in general though, and my brother lives 40 minutes east of Paso Robles. So, usually, every year I have about a case of exclusives from up north and from Paso and then my homebrew. Good beer is worth every penny.
The only micro-dosing I've ever heard of was in reference to less than fully hallucinigenic LSD.Really, there is. If things keep going like they have been, I can see getting setup for nitro micro-dosing before sealing the cans.
Yeah, a brewery and winery tour of California. Many go, few survive! GHAHAHAHA! But if you're in the area again, check out Yorkshire Square in Torrance. They do "ye olde" pull taps (not realy ye olde, just british style) ales and lagers. It's all barrel conditioned and barrel carbonated (except for their C02 stuff) and they even serve British style food.Man, you're killin' me. Najas. I'd forgotten that place. Wife and I were traveling from Newport Beach through Santa Barbara, San LO, and Paso Robles on the way to NorCal. Had to stop at Redondo. Wish I'd remembered Najas on that trip. We did get of the wine trail long enough to stop at Firestone Walker in Paso for a few Wookie Jacks though. It was a great trip.
Brooo Brother
King Harbor Brewing is still around for sure and the new hot spot bottle shop in Redondo/Torrance is Select Beer. They even had a Pliney the Younger event a year or so ago. Not much has changed except Torrance getting about 16 breweries, only 2 or 3 of them are even worth a damn. Placentia, CA (Orange County) has the best and boldest stouts in the west. I believe the ABV average there is 12% with most of them at 10 to 16.5 with about 20 dark beers on tap and 4 IPAs and a 20 bottle option of sours called The Braury.I too am familiar with Redondo Beach. I grew up there and even attended RUHS back in the day. WAY back in the day !! RBBC is a cool place. Can't beat sitting on the balcony and throwing down a couple while all the peeps walk past on Catalina Blvd. There is a pretty decent bottle shop just a few blocks from there on PCH. At least there was last time I was down there. I now live in Oregon. Lot's of great beer up here.
Yeah, a brewery and winery tour of California. Many go, few survive! GHAHAHAHA! But if you're in the area again, check out Yorkshire Square in Torrance. They do "ye olde" pull taps (not realy ye olde, just british style) ales and lagers. It's all barrel conditioned and barrel carbonated (except for their C02 stuff) and they even serve British style food.
I now have to name my next beer “Goop and Sugar”. Thanks for that!The old saying you get what you pay for. If you want seriously good beer, expect to pay for seriously good equipment, and ingredients.
If you want low cost, bodgy, twangy beer. Go to a supermarket and get a can of goop and sugar.
Insert "You Have Chosen Wisely" meme here...One of my brew buddies owns the LHBS and 20 years ago he told me it actually wouldn't save much money but I could make what I liked and it's a hell of a lot of fun.
In 2011 I had a horrible harley wreck which almost killed me. When I got back on my feet my wife said you can have a new Harley or that backyard brewery you've dreamed about.
View attachment 707002
Insert "You Have Chosen Wisely" meme here...
I love beer, It's practically my only drink for about 30 years. In my state, as probably in every one, good beer is expensive, and the job of buying and delivering beer was already getting on my nerves. I've seen it make my own beer and it's not that big of a problem and it's quite fun, I adapt to the conditions in a small apartment, I assemble the necessary equipment (electric BIAB and bottling) for less than $ 300 and, by error improvement method, I now brew one batch almost every weekend. Beer costs me at least twice as cheap as the cheapest beer from the store, and it’s a lot better than that.
Homebrewing is fun and great savings in money.
How many fermenters do you have to brew a batch every weekend?!
i only use one for weekly brewing.
Do you transfer to something else or are you able to bottle them? I was under the assumption it took at least 2-3 weeks in a fermenter before you could even think of bottling.
i add gluco, and hit my FG of 1.000 in about 4 days usually, and siphon into kegs. in the inwter when it's cooler, take a day or so longer.
It really depends on your process and your yeast. @bracconiere usually makes the same beer, over and over, so it is all known and predictable. Then he goes straight to keg, which is a lot safer than bottling. Some yeasts will ferment completely in 2-3 days if you can control the temp perfectly. The 2-3 week rule is mostly just to deal with all the unknowns that new brewers face.Do you transfer to something else or are you able to bottle them? I was under the assumption it took at least 2-3 weeks in a fermenter before you could even think of bottling.
Im going to go and educate myself on this...
@bracconiere usually makes the same beer, over and over,
How many fermenters do you have to brew a batch every weekend?!
Ditto.
i add gluco, and hit my FG of 1.000 in about 4 days usually
but i do brew 1.060OG->1.000 everytime
Can you give more details?
yes. i brew light beer, so it has more alcohol, less carbs. but about the same calories. gluco amylase is an enzyme that will take the ferment totally dry. and i get really inconsistant effec with my homemalt, so i just 'shoot' for 83% and 1.060, and if i miss it i'll add how ever much sugar i need to get 1.060, so that when i'm counting calories with cron-o-meter. it's consistent.
with as much as i drink, it takes a very soupcon(it was option in spellcheck! don't blame me! ) effort to not weigh 400lb's. i'm a comfortable ~180 at 6'2".
with my home malt it vary between 72%-85% (i've sent off some to get a review on flavor to see if i should even try and get it like store bought where i get 92% pretty much everytime)
Wow! I did not know this. I should use it in my beer too, but...flavor?
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