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I'll check the shipping prices and PM ya - my guess it would probably be 60-100 for the shipping, crazy shipping prices these days.

Looking for a 10 or 15 gallon corny to finally convert to a proper fermentation set up!

Looks more like my Chinook then Cascade. For mine the Cascade grew much faster and were first to show cones too, so that supports yours being chinook. The cone shape also looks more like chinook then cascade.

A lot of suggestions will depend on what gravity you are shooting for, the higher the gravity the smaller percentage of specialty malts will be needed. Personally I would lower your flaked barley to about 5% if not less, it will still give some body and head at that percentage. For your goal to...

If you live close to their distribution centers (PA and CA) and make sure everything is coming from the center closest to you, the shipping on 50lb sacks can be very reasonable. For me, living in VA, i get a 50lb sack and it costs 12 dollars to ship, and it arrives literally the next day. Ended...

You have 8 grains listed and 5 types of hops. For a simple refreshing beer I would cut those numbers at least in half. Simplicity is usually what you want! For me, Vienna, white wheat, torrified wheat would be fine (maybe a bit of carapils or crystal if you want it a bit sweeter with more...

I would assume the beer would have around 10-15% rye, maybe towards 20% if the rye flavor is very prominent. Something like 2-3lbs rye, 1lb wheat, 1-2lb munich, and 8oz chocolate would be tasty i bet.

I've had success using it as a 15/20 min addition for some nice bite and flavor, and then dry hopping as well. Works well as a support hop! For an IPA maybe 15-0.75oz Chinook Dry Hop- 1oz Chinook Then fill in the rest with whatever hop you want to take the lead (in this case centennial?)

Read that dry hopping while the yeast are just winding down, but still active, can produce certain floral aromas from the yeast interacting with the hop oils. Will be testing it on my next ipa, but havn't tried yet.

Water was a huge factor for me in achieving the tastes I wanted in my beers. Knowing what the sulfate, calcium, and chloride numbers were for me was a huge improvement b/c my water is incredibly soft and lacking in these minerals. Also being able to calculate the mash PH. Although my sanitation...

From what i understand, the old fashioned oats are rolled, and therefore mashable without cooking them before. It might be wise to crush them up if they're not the instant or minute oats.

Looks fine grainwise, although 1lb of rye really wont do too much (10-15% for it to be noticeable). Hop schedule wise you need more late hops, as well as dry hops to make your beer hoppy as hell :) You also might consider using a bittering hop at 60 (magnum, warrior, nugget, columbus.. etc) ...

Recently I picked up a pound of pacific jade hops and have been struggling to pair them with other hops. I've settled into using them as a bittering hop, where they work very well and were very cheap (8.99 during a hops direct sale). For flavor / aroma additions I tried them on an amber ale with...

Yeah I had a feeling the PH meter would be too expensive at this time-either way i have a feeling my beers will be much better now that I can use the spreadsheet. Hoping the IPAs especially become better haha. One thing I was wondering was how oats, wheat, rye affect the mash PH in comparison...

Besides the chloramine / chlorine, which yeah I don't hafta worry about, what are the benefits of filtering? It's not something I can really do at the moment, just curious. The PH meter is definitely my next purchase. I've read the PH strips are not too effective; what is a relatively cheap...

Okay so just got my water report (well 6 days ago in the spam folder :drunk: ) PH- 6.1 Total Dissolved Solids- 35 Electrical Conductivity- 0.06 Cations / Anions - 0.7 / 0.5 Sodium- 4 Potassium- 1 Calcium- 7 Magnesium- 1 Total Hardness, CaCO3- 22 Nitrate - <0.1 Sulfate, SO4-S- <1 Chloride-...

I've been working on a recipe to utilize 2lbs of home toasted grain i made from 2-row. Decided upon a brown ale for an enjoyable malty with a bit of roast sorta thang. 8lb 2-row 1lb Home Toasted I (350 degrees for 20min) 1lb Home Toasted II (350 degrees for 40min) 1lb Flaked Oats (Also going...

For a double IPA I would use a lot more hops for the dry hop. This is the part that really gives you the strong aroma so aim for at least 3-4oz. The IIPA I have fermenting now is a modified Pliny clone with galaxy subbing the whirlpool/dry hop Simcoe, and it uses 3oz initially, with 1.5oz added...

Looks like a good recipe to me. They recommend two packs of yeast because Lagers require more, however you can make a big yeast starter with one pack and it would be better than two packs. One thing you could do is add another different hop, such as Saaz, to make it a little more complex but not...

You could consider adding a small portion of a piney/dank hop like columbus or simcoe to accentuate the citra. I've been drinking a citra and fruity hop (pacifica / pacific jade) APA alot recently and have been wishing there was just a touch of the dank hoppiness alongside it. Will be tasty...