Big Bang Brewery

Big Bang Brewery Big Bang Brewery - exploring the boundaries of all-grain homebrewing! As it turns out, we enjoy this. In 2012, the operation relocated to Northern California.

Big Bang Brewery has been brewing up mead and beer since 2010, and is looking to continue expanding operations in the near future. We enjoy it enough that we would really like to become rather good at it. We are in our earliest days, and time will tell how well we will be able to pick this up and run with it. We brew up all-grain batches of various styles a couple of times per month! We are having

great fun exploring different regional varieties of beer, but we seem to have found a passion for Belgian style ales. We enjoy brewing and bottling/corking Belgian Strong Ales (tripels, quads, etc). In 2015, the brewery re-located back to Southern California where we have continued to increase our productivity and quality control. We now are able to brew 12 gallon batches of beer and we can brew sour and wood-aged beers. We have won an additional six ribbons since 2015 and continue to enter new and bigger competitions.

Once upon a time, we splurged and bought a freshly dumped ten gallon bourbon barrel.Subsequently, we gassed it with CO2 ...
01/06/2020

Once upon a time, we splurged and bought a freshly dumped ten gallon bourbon barrel.

Subsequently, we gassed it with CO2 and then filled it up with our latest Belgian Tripel, which is currently sitting at about 10.4% with a sweet-spot FG of 1.012.

Needless to say, we anticipate good things. We will let you know in a few weeks.

12/04/2019

This weekend, we are brewing our original favorite style of beer: The Belgian Tripel.

Deceptively simple recipe, yeast-driven nose and flavor!

Can't wait to brew this batch and give our new RIMS setup a second go!

Did we mention our 14 gallon stainless BrewBucket with immersed sensor driven temperature control?

I swear I'll remember to take more pictures this time.

10/15/2019

Next weekend, we will be brewing a new version of one of our recurring beers!

Dark Matter is our Belgian Dark Strong Ale aged on currants.

Dark Energy will be our BDS recipe aged instead on local dates from the Ojai Farmers Market!

As an added bonus (or perhaps challenge), we hope to finally achieve rock-solid mash temperature control by running our brand new RIMS system!

It's sure to be an exciting brew day! Stay tuned for pictures and, perhaps, rants!

09/03/2019

Yesterday, we brewed up a Marzen, since Oktoberfest is just around the corner!

The problem is it's just so dang warm, and our fermenter is so large, that getting the wort down to 50° for primary just wasn't in the cards for yesterday. We are delaying pitch until this evening, when we hope that our wort will be at temperature.

In the meantime, WTB better chilling solutions!

Sunday brewday!Hefeweizen comin' at ya
08/09/2019

Sunday brewday!

Hefeweizen comin' at ya

03/31/2019

Sunday Brewday!

11 gallons of Berliner Weisse comin' atcha.

After coffee.

Incoming: Upgrade.Goodbye forever to impossible-to-clean carboys, to the hazardous and often imprecise splitting of yeas...
03/18/2019

Incoming: Upgrade.

Goodbye forever to impossible-to-clean carboys, to the hazardous and often imprecise splitting of yeast prior to pitching, to the surprisingly inexact science of dividing 11 gallons of wort evenly between two fermenters.

Hello to sexy, shiny, easy-to-clean stainless.

The only question that remains to us is this:

What beer shall we brew for the inauguration of our new 14 gallon brewbucket?

03/01/2019

Today is the anniversary of the first time I (Dave) ever brewed anything.

On this day in 2011, I pitched a gallon of simple mead in my parents' kitchen in a Carlo Rossi jug that I had purchased, tasted, and dumped.

I pitched store-bought bread yeast. It took a year for the stuff to be mellow enough to enjoy. I used a balloon with a hole poked in it for an airlock. I sanitized with bleach.

This kicked off an era that is on-going. It's a long road from that jug to where we are now. Where does it lead?

Time will tell.

01/06/2019

Sunday brewday!

Today we brew that Buffalo Trace barrel Russian Imperial Stout!

01/04/2019

Oddly enough, this weekend we will be brewing ANOTHER Russian Imperial Stout! This batch is, excitingly, destined for a buffalo trace bourbon barrel! In collaboration with other members of our homebrew club, we will be filling the barrel by having multiple people brew the same recipe and then combining the beer into the barrel, where it will age for months to a year.

Can't wait to get our share back!

10/25/2018

Breaking radio silence.

We haven't brewed in three months, which for us is downright criminal. This Sunday, we dust off our equipment and brew again!

Not only that, but we're brewing a beer we've wanted to make for years but never attempted! This Sunday, we tackle...

The Russian Imperial Stout.

Stat tuned, and stay thirsty.

Address

123 Fake Street
Ventura, CA
93003

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