Brewcommune

I know that some of you on here bought the Kent quick disconnect system from Morebeer a while back. I wanted to see if those of you that bought it were happy with the system. Any leaks at all? I'm looking to do something like what's been posted here: Kent system: http://www.homebrewfinds.com/2012/05...

My sour mashing procedure is currently as follows: 1. Reduce the mash pH to 4.2 (which can be achieved by substituting 10% of the grain bill with acid malt). I typically add the acid malt the last 15 minutes of the mash to allow for conversion of the other grains in a 5.2 environment. Reducing the m...

I have not done it yet, but have you thought about sour mashing? same treatment as you stated, you just won't need the starter. I have thought about it. And I know that you can sour mash with just a handful of grain or you can sour mash with a pure lacto culture like I've got from White Labs. I thi...

You don't need pizza; you can drink beer for dinner.

Kai has a fairly extensive brewing water calculator that he's built. His blog post on it is here:

http://braukaiser.com/blog/blog/2013/01 ... alculator/

There is a link to the calculator at the bottom of his post.

I did some research on this when I was looking for wood for some sour beer projects, and the general consensus from a few award winning experts that I reached out to are below. Mostly, these are the thoughts of David Batcheller expressed to me over email. David wrote an article in Zymurgy last year ...

I am planning on being there. Derrin, save a stir bar for me. Is it a problem if I get there early? I will probably be driving there straight from the San Diego office. Might have to make stops at Stone Company Store in Oceanside and Pizza Port on the way. Bummer. Pizza Port makes some of the best ...

I am planning on being there. Derrin, save a stir bar for me. Is it a problem if I get there early? I will probably be driving there straight from the San Diego office. Might have to make stops at Stone Company Store in Oceanside and Pizza Port on the way. Bummer. Pizza Port makes some of the best ...

That's crazy. I was there on Thursday, Feb. 21 and enjoyed some Pliny the Younger on tap. Salt in the wound, brother... salt in the wound... ;) --Lexuschris I'd take that Enjoy By over Pliny (and that's coming from a guy who isn't the biggest fan of Stone beers), so I think you scored. Although, at...

What takes place at these lunches? Is homebrew consumed?

One thing is missing -- tasting notes! Do you have any beers ready that used this method? Good point. I have 2 beers on tap and one fermenting that use this new process. The results are excellent. I typically recirculate for 10 minutes on/15 minutes off, for 24-48 hours, then I dump the hops, cold ...

My one concern using any sort of post-fermentation agitation is the introduction of oxygen into the finished beer. Yes, that is a major concern. If you read the thesis, the steps they used to avoid this is well outlined. You need to be using a closed system when agitating. I open the blowoff bung o...

I recently posted a blog write-up on my dry hopping setup, and I thought I would post it here for the Brewcommune crew as well. I welcome any thoughts, questions, criticisms, etc.
http://www.metabrewing.com/2013/02/reci ... -more.html

I've eaten there. The beer selection and food are good. It's worth a visit.

I did give a disclaimer in my OP that it was a lame excuse. That said, it's still a reality. Google maps shows it's a 54 minute drive during typical drive time to get to the meeting on time (55N). I'd be happy to call Newport Beach Brewing Co. (they are actually quite mellow on Tuesday nights and ha...