Brewcommune

I am looking to put together a off-flavor testing for anyone interested. I am looking into the Siebel off flavor kits here https://www.siebelinstitute.com/products/sensorykits/ . I hope to get either the Intermediate or Advanced kit. This would be helpful if anyone is considering a BJCP exam, Cicero...

I am pretty sure I can make this one. If so, I am brining a saison and maybe a Belgian golden strong.

So Cal water may be inconsistent due to the varying sources. It is best to have a well source since those are more consistent over time. Even with having the water reports, some counties may test water once a year to give "representative" values. Talking to people in the environmental wate...

See you all there. Brewing a saison, but it's still fermenting. It should be ready @ the next meeting.

To bring up an old topic since I heard Mitch talking about this a bit ago:

He will stay in So Cal until his kids finish school. It's too much stress to move everyone now. He said he will fly back and forth to Atlanta. Then, it's off to Atlanta and the humidity.

Disclaimer: This is all my point of view (especially considering how I am in the beer business). Overall: good for them! It will surely help in their expansion projects (Terreux) and make them a better company. If you check out http://goodbeerhunting.com/blog/2017/5/5/watch-the-hands-not-the-cards-t...

I was sent a list of local (So Cal) places which have winning beers. It's a good list if you want to study style guidelines. Medal Beer Name Brewery City Style Silver Nobility Noble Ale Works Anaheim Imperial India Pale Ale Gold Razz-Jerry Tart BJ's Restaurant & Brewery - Brea Brea Fruited Wood-...

Nice to read a bit on what happens with some brews fermented under pressure. Glad the brews came out good. The biggest thing I keep in mind is that commercial fermenters act differently than 5 gallon buckets or other things we have at home. As a rule of thumb, bioreactors are thought to behave very ...

I cannot find date on pressurized fermentations. But here are some things I would consider: I heard that higher pressures helps drop yeast from suspension quicker. Good for end of fermentation, bad for everything else before that since yeast needs to swim in beer. It may be a practice for breweries ...

I'll be there.

http://abc.ca.gov/datport/LQSdata.asp?ID=143154167

Some more news on Valiant, or at least the location. Evan Price and Brian Rauso (both from Noble Ale Works) may have their eyes on the place. The brewery had a "Change of Ownership" poster in front of its door this weekend.

I've heard about that palace from previous meetings. Looking forward to see you all there.

From,
Calvin N