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Thanks, I definitely had not considered that aspect of things. I don’t have a dedicated beer area, so that might be a very important point.

Hello! I am a long time home brewer, mazer and cider maker but have mostly either bottled or kept 2.5 gallon pin lock kegs in my refrigerator. I’m looking for a new setup for kegs (2.5 or 5 gallon Cornelius). I’ve read an excessive amount on this site and the Kegerator site and concluded that I...

Pretty much anything involving kettle additions of mosaic, nelson or pacific gem. They taste like tropical fruity bile to me.

They are nice enough but not similar to the Styrian Goldings that I am familiar with using. I would characterize them as herbal in flavor and similar to a very low alpha Sorachi or US grown Hallertau. I bought a bunch and will probably let them oxidize a few year before using them in sour beers.

I wouldn't change the amount of priming sugar more than 25%. Your FG looks pretty low.

Looks like an excellent recipe. I am not a mosaic fan, but I'm guessing that you are, which is what counts. An interesting variation might be to add a little brett to part of the batch at bottling.

I recently purchased some "flaked" barley from my LHBS for a recipe that I have made many times before. They switched suppliers and sold me stuff that does not appear to be steam flaked, but rather rolled with small closely spaced grooves. The stuff is still seed shaped and probably gelatinized...

I think this yeast should be a permanent strain. I am currently devoting hours to propagation and storage, and I would rather just pay my lhs to buy wyeast packs.

That's a fine looking recipe and one I would not have imagined. I'm not familiar with the European Ale strain. What does that contribute?

I would suggest that if anything less that a 20 degree Linter difference is important to you, you should be either using a different maltster, researching german language science or doing the wet chemistry yourself. If this great a difference is not important to you, follow the advice of our...

+1 for DanVader

Back on topic....an APA using Amarillo is a great idea. A SMASH using Amarillo, WPL001 and US grown 2-row is a thing of American greatness. Just don't forget to mash high and long.

Is there anyway to pay for membership without using Paypal?

Fuller's ESB (so fine) and Rogue Mocha Porter (sweet packaging).

For Pete's sake! It is not the end of the world to pitch at 69 F if you have reasonable homebrew sanitation.

Try acidifying your water (for IPA) or doing an acid rest for lagers. While low temperature rests may not be suited to your IPA, they still have their place. A 1/4 teaspoon of gypsum in the sparge water never hurt any IPA. Read up on "calcium swamping".

Styrian Goldings (Balkan), Perle (Hallertal), Willamette (Nothwest)

Really? I've heard both Charlie Papazian and JZ weigh in on opposite sides of the "hop your starter issue". Neither sited primary literature and my impression was that Charlie (hop it) is right for kitchen sanitation, JZ (wins again) is right for laboratory technique, and neither is really...

I've noticed great differences between the flavors of my favorite right and left coast ales, especially when the Northeast is compared to the Northwest. I love them both and would never want to choose between say a Troegs and a Rogue. Still I many regional similarities and was wondering if these...

Washing yeast consumes less wort than the more scientific, sanitary practice of parallel yeast culturing.