After a week at UC Davis, attending an intense “Introduction to Practical Brewing” class, I can definitely say I got my money’s worth, but that’s all I’m going to say about cost and value. For me, this was the next step, but I can say it would not be for everybody and it is not [...]
Have you ever had that feeling that you should go back to school? Rodney Dangerfield made it look so fun… Well, that feeling hit me big time around 2009 when my daughter starting looking at UC Davis as her choice for college. UC Davis is like my dream school: Agriculture based (I have always wanted [...]
If you are like me, then you probably have tried just about every type of homebrew fermenter on the market with the exception of the stainless steel (mini Pro brewer) conical. From traditional 6 gallon plastic bucket, glass carboys and the specialized plastic fermenters, I have tried them all. Most of my brews over the [...]
One thing that bothers me about home brewing is the wasted water. With all the cleaning, rinsing and chilling, there is a lot of wasted water. In the past few months I have really tried capture
Homebrewers love beer and the opportunity to be around people who brew it. At the Great American Beer Festival (GABF), you will get more chances to talk beer than any other place or event I have been to. It really is incredible. There are 4 sessions at GABF that you can attend. On top of [...]
Well some time has past since posting Part 1 of my first Berliner Weisse and the results are in. I have to say that regardless of fact the beer missed a little on the style guidelines of not being tart enough, I just love this beer. Simple, clean and really a crowd favorite.
Back in July we had our Fruit Group Brew . Billy B and Robert brewed their own versions of this beer style. Here are their notes on how their brews turned out: Billy Broas’s “Salty Gose the Margarita”
It’s July and time for our third installment of the Homebrew Academy Group Brew. Unlike the previous group brews,
For a long time, one of my “To-Do” things in homebrewing has been to control my fermentation temperatures without breaking the bank.