Just harvested about 100 prickly pears yesterday. Processed them today, flamed off the glochids, peeled and pureed, strained the seeds out. I got about 1 gallon of juice. I will add some to the boil and some in secondary. I tried a little in my agave wheat tonight and love it. I decided to brew my agave wheat substituting local cactus honey for the agave nectar and adding the prickly pears. I will brew next week. Froze the juice tonight.
Maris otter and American 2 row. I buy by the sack. Wheat and rye 10 lbs a time. Carapils 3 lbs at a time, crystal 40, 60, 75, honey malt, 2 lbs a time. Chocolate malt, roasted barley, crystal 120 1 lb at a time. And 3 lbs of rice hulls
Thanks guys. I have been to Fort Collins before. And have had something from most of the breweries you mentioned at beer festivals. I will check out Avery and left hand for sure. Probably give crooked stave a shot as well.
I'm mostly interested in trying stuff that I can't get in California.
I'll be in Boulder for three nights in September. Looking for some good places to check out. I will be flying into Denver and have time maybe for fort collins on my way to Boulder. Otherwise I will be in Boulder the rest of the trip.
I use software for design and tweaking but have 90% of the recipe figured out before sitting down at the computer. The two things I like best about the beersmith is inventory tracking and that I can copy and then manipulate the recipe.
However, as a field biologist before being a brewer, I record lots of data in my notebook also.