ioned the need to be self-sufficient. esponses pointed to the bottom-line nd the reasons behind them personal. each is dependent on the individual.


e reason for homebrewing is passion ctly what the hell you’re up to, you’re ces of information from some of the


Homebrewing Resources for All Levels local shops


San Diego has six homebrew shops that are fairly spread out around the county. Many of them hold regular classes and workshops for all levels of homebrewing. Pay them a visit, and If you’ve got a question about homebrewing, they’ve got an answer.


books


The Complete Joy of Homebrewing: Every homebrewer should own this book. Written by Charlie Papazian, master brewer, founder and president of the American Homebrewers Association and Association of Brewers. What makes it so great? Inside you’ll find excellent recipes, instructions, guidelines, charts, troubleshooting tips, resources, and much more.


How To Brew: One of the best complete resources on homebrew theory and technique for beginning to advanced all-grain brewing. John Palmer’s section on water and mashing is a great resource for moving to all-grain. Not big on recipes, but huge on techniques.


Brewing Classic Styles: This collaborative effort between Jamil Zainasheff and John Palmer starts with some very good information on brewing the best possible extract beers, and then goes on to cover all the BJCP styles (Beer Judge Certification Program) with award-winning recipes for each. This book is an indispensable resource for brewers looking to excel in competition.


0.50 oz Columbus hops (0 min) 0 IBU 1.0 oz.


op) 14


s) 20 IBU min) 5 IBU min) 6 IBU


Simcoe hops (Dry Hop) 0 IBU


Yeast: This newer release by Chris White (of White Labs in San Diego) and Jamil Zainasheff is the definitive guide to yeast and fermentation for


1.0 oz Columbus hops (Dry Hop) 0 IBU 1.0 oz. 1.0 oz.


Yeast White Labs WLP001 California Ale


60 minutes. Mash out to 170°F, then recirculate 70°F. Add Chinook hops to boil kettle and begin wort when they drop below SG 1.010. Boil wort 90 adding Columbus hops with 20 minutes remaining boil, adding Columbus hops and Centennial hops ch yeast. Ferment at 68°F. When fermentation has nnial and Simcoe hops and dry hop for 5 days.


Centennial hops (0 min) 0 IBU Centennial hops (Dry Hop) 0 IBU


websites AHA website


(homebrewersassociation.org) - Home of the American Homebrewers Association. Not only does it keep you up to date on the plethora of happenings of the AHA, the online forums are also one of the best resources for getting your tough questions answered by experienced brewers. If you’re a homebrewer, join the American Homebrewers Assocation – you’ll get a subscription to the AHA’s journal, Zymurgy, along with discounts everywhere from big festivals to local pubs.


podcasts


on’t more s that can so, lower and easier


llast Point


“Buy the best equipment you possibly can. Just buy good equipment. Then, brew


what you want to drink.” - Simon Lacey, owner and brewer, New English Brewing Company


” - Kelsey McNair’s fridge


ng different types of late hop additions to see cks and whirlpool additions (while cooling the big aroma to the beer without significantly adding d of fermentation and in the bright tank (keg) post t hop aroma much better than what you can get experiment!” ewer


We all love podcasts – in the car, on a run, during a brew-day – why not listen to a podcast that will help you brew better beer? Over the past six years The Brewing Network has developed a stable of internet radio shows that cover every aspect of homebrewing and beer culture in general. They currently offer four regular shows/ podcasts for your listening pleasure:


The Sunday Session is the original show and airs three Sundays a month on The Brewing Network. A combination of news and interviews, The Sunday Session is always unique and packed with brewing information. Many of the best brewers in the world, both amateur and


glossary


This is a very modest glossary. We encourage further reading. *These definitions are courtesy of Brew Your Own Magazine, which maintains a stellar glossary of brew lexicon online @ byo.com/


resources/glossary carboy* - a large glass or plastic vessel with a narrow neck.


flocculation - the tendency of yeast to clump together and fall to the bottom of the fermenter.


hydrometer - instrument that measures the density of liquid vs. water (specific gravity).


IBU (International Bitterness Unit)* - unit of measurement used to express a beer’s bitterness as milligrams of iso-alpha-acid (a compound created when alpha acids are boiled) per liter of beer.


mash tun* - a vessel used to hold the mash in infusion brewing. May be fitted with a perforated


false bottom to remove the sweet wort produced during mashing from spent grains.


original gravity (OG)* - this is the specific gravity of a wort before it goes through any fermentation. The measurement tells you the amount of solids that are in a wort in reference to that of pure water at a certain temperature (which is given the value of 1.000 SG).


-9


professional, have been guests on the show. thebrewingnetwork.com/shows/The-Sunday- Session


The Jamil Show/Can You Brew started as a series of shows covering all of the BJCP styles for competitive brewers, and turned into a commercial clone brew challenge show once all the styles were covered. In each show, the brewcasters interview a brewer about a popular beer from their brewery and then set out to clone the beer at home, ultimately testing their clone side-by-side with the commercial version. Every show brings new and interesting recipes and process info based on what the top commercial brewers are doing. thebrewingnetwork.com/ shows/The-Jamil-Show


Brew Strong brings Jamil Zainasheff and John Palmer together to cover advanced topics in brewing, from water chemistry to opening your own brewery. A bit more serious than the other BN shows, but still an entertaining listen and a great resource for brewers who are serious about understanding the science behind brewing. thebrewingnetwork.com/shows/Brew-Strong


The Home Brewed Chef is more about food than brewing, but beer also happens to be a great ingredient in almost all types of food. Sean Paxton is the foremost chef in the area of not only cooking with beer, but pairing beer with food. thebrewingnetwork.com/shows/The-Home- Brewed-Chef


homebrewers. From selecting the optimal yeast strain to the science of fermentation and setting up your own lab, it’s a must-read for any serious brewer.


Radical Brewing: Randy Mosher’s colorful tome is the rallying cry for the creative brewer in all of us. A mix of history, techniques, and in-depth discussions of ingredients both traditional and off- the-wall (which are many times one in the same), Radical Brewing will have you dreaming up scores of new and interesting beers to brew.


Brewing Better Beer: This new release from three-time Ninkasi Award winner Gordon Strong is a guide for already advanced brewers to take their beer to the next level. Getting down to the details that turn good beer into great beer, every experienced brewer will find information here that will improve their beer.


Brew Like A Monk: This style-oriented book on Belgian abbey beers is your best resource for brewing beers like the Trappist monks. Stan Hieronymus’ eloquent writing style takes you on a journey through Belgium, visiting the Trappist monastic breweries as well as several secular breweries including Duvel Moortgat.


The Brewing Network (thebrewingnetwork.com) - The home of beer radio on the internet. The Brewing Network is hands down one of the best resources for homebrewers, whether through their radio shows or their forums. Listen to experts talk about their craft via streaming audio.


Mr. Malty Pitching Rate Calculator (mrmalty. com) - One of the best tools on the web for homebrewers. Pitching the correct amount of healthy yeast is one of the key ingredients in brewing the best beer. The Mr. Malty calculator


Brewing With Wheat: Stan Hieronymus is back with another style book, and this one covers beer styles that rely on wheat as a dominant ingredient. From the white beers of Bavaria and Belgium, to the New World wheat wines and “hefeweizens” from American brewers, and even near-forgotten styles from Germany’s past, this book has an immense depth of information on brewing with the “other” grain.


Farmhouse Ales: Southampton Publick House brewmaster Phil Markowski is well known for brewing amazing saisons and bieres de garde, related but unique beer styles from French- speaking southern Belgium and northern France, respectively. His two-part book thoroughly dissects the history and brewing processes of these styles. The book won’t teach you how to brew, but will take your brewing to the next level.


Wild Brews: Lambics and the sour ales of Belgian Flanders are some of the most ancient and rustic beer styles in existence today. They are also the most mysterious and often beguiling beers for homebrewers to tackle, sometimes taking several years to produce. Luckily, Jeff Sparrow shows us the way in this book.


is a quick and easy way to figure out how much yeast you need for a given beer and how to get it.


Northern Brewer (northernbrewer.com) - Northern Brewer is a true one-stop-shop on the web. They have a mind-blowing selection of ingredients and recipe kits, and one of the best homebrewing forums on the internet. Recently, they have also started producing a web TV show called Brewing TV, which explores the culture of homebrewing around the country.


(Linda Vista) Home Brew Mart – 5401 Linda Vista Road #406 – 619.295.2337 – homebrewmart.com


(Kearny Mesa) American Homebrew Supply – 9295 Chesapeake Drive Suite E – 858.268.3024 – americanhomebrewing.com


(Vista) Mother Earth Brew Co. – 2055 Thibodo Road Suite H – 760.599.4225 – motherearthbrewing.com


(North Park) Home Brews & Gardens – 3176 Thorn Street – 619.630.2739 – homebrewsandgardens.com


(Oceanside) Hydrobrew – 1319 South Coast Highway – 760.966.1885 – hydrobrew.com


(Santee) Homebrew4Less – 9181 Mission Gorge Road – 619.448.3773 – homebrew4lessinc.com


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