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Just a heads up... http://oregonbeer.org/2013/04/12/double-mountain-four-horseman-release/

Wisdom from Above.

Another shot of my Consecration clone. Changed a lot over the last few weeks. Went from alien to dusty alien.

Possibly. I just got this from the ABC of California. Seems like the important thing is that 24% ABV limit apparently... Your email was forwarded to me for response. Section 23356.2 of the Alcoholic Beverage Control Act allows adult individuals in California to manufacture limited quantities...

Agh. Deschutes! Yeah. That'd be tough. They're amazing. And have such a broad scope of beers. All delicious.

If have to do a brewery that does both clean and sour beers, with an broad range if European styles as well as American, with an adventurous side that goes beyond just the "style guidelines" as well. To me, that's Russian River. No question. Dozens of styles, three if my favorite beers (PTE...

I second this.

Ha. I love it. Or because it's 200 gallons per bousehold (w/ 2 adults), could you just brew them at a friend's and ferment them at your place? And what about brewing in a park? Would that count towards your 200? Hmmm...

Thanks, Rev.

No, I suppose not. Was just hoping it would be this time for some reason. Thanks guys.

Yeah, I've seen those posts before and wow. That's ridiculous. Thanks for sharing. I just wish TTB had it together well enough to give a clear answer to everyone, no matter how the question's asked.

I've heard and read a lot about the freeze concentration of cider called Applejack over the past few months. While occasionally there are people on HBT that say it is illegal, the moderators seem to maintain it is legal and allow discussions to take place. In fact, in a Basic Brewing Video...

No worries about all the questions. No matter how many years you do this stuff, there are always more things to learn. For BIAB mashes, the bigger and thicker the mash, the more stable the temp will be. Hopeful as you start brewing larger batches, the temp will maintain a little...

Dunno what the difference is exactly, but I wouldn't imagine it'd be much, other than the fact that your LHBS probably charges twice as much. I've used generic brown sugar from my local grocery store and have had great results.

Do you meant Northern Brewer? If you buy a beer brewing kit, then you'll have all of the equipment to do wine, cider and mead. Obviously you need more fermenters (1 gal jugs, or whatnot), and all of the ingredients, including yeast nutrients, stabilizers, and whatever your specific recipe may...

I've done that before. The burnt taste will mellow with time but will most likely be there to some extent. You could just tell people it's a Rauchbier (smoked beer). Especially as a Kölsch, it may not be too different from a traditional Rauchbier. Good luck!

All "sour ales" (according to BJCP guidelines) have to include either Lactobacillus or Pediococcus, and often include both. Check out the guidelines for specific recipe formulation. As far as Brettanomyces giving off a "sour" flavor, this is possible, but not usual. Most types of Brett found...

Sounds like you're right on with the refractometer idea of it not always reading already-fermented liquids correctly. Even with the calculator, I've had many misreadings with refractometers. When in doubt, trust your hydrometer.

I only do full boils. I just leave everything in the kettle with the top on and leave it on my front porch overnight. By morning, it's the same temp as it is outside. Never had an infected batch.

Agree with everything above. With anything you'll be aging, glass is the way to go if you don't want oxygen getting in there, as plastic is rather permeable. But for >90% of homebrews, the only real difference is preference.