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You don't absolutely need an in immersion cooler off the bat. You can chill with an ice bath. As for recipes, I can attest, it's a mistake to assume that your ideas for the "best beer ever" will probably result in a drinkable, but not very good beer. The recipes that are tried and true exist...

I humbly recommend you go low tech first to see if you truly enjoy homebrewing, before sinking a bunch of money into it. Read through the forums, watch videos, select a simple recipe for your first go(no bbl aged barleywines or lagers). For less than 200.00, you could be set up to do stove-top...

Open your recipe, look across the top line of Icons across the page, click on the icon that says "Brew Steps". It will open a window with step by step instructions for your brew day, including the strike temp. I'm not sure how they calculate this-as the temperature of the grain going in is...

Yeah, you do sound like a commercial. I'm highly skeptical that you're not affiliated with Amazon. Why on god's green earth did you feel it necessary to TWICE mention that one can order pizza with this device? Maybe alexa can be helpful on brew day, but if you truly aren't an am-hole, stick to...

I can only comment on the yeast I have experience with. I brewed this recipe and used the wyeast 3522. Fermented in the mid 60's for the first week, then let it free rise to finish off. It has a moderate spicy/black pepper character that complements the Saaz hops. FG was 1.013. I thought it...

Cool beans!

I'm not sure I can adequately convey how tickled I am that my cheap shampoo/conditioner is packaged in a way that involves a 'secret process'. I have zero doubt that it is a complex operation that requires many highly skilled people, but I really had just never considered it before. Cheers!

Drug Czar

Sign me up!

After about 3 years of brewing with the classic floating thermometer, I finally got a thermapen, and added two chef alarms for monitoring fermentation temps. Splash resistant, quick reading, and their quality is well documented. Yeah, they're more spendy than other options, but they'll last...

Like many of you, after seeing this as the #1 recipe on HBT, I decided I had to brew it to see what all the fuss was about. I've been brewing for about 5 years, and I'd never made a blonde-I tend to gravitate to bolder styles when I'm at the bottle shop or making my own, usually IPAs, Stouts...

I've brewed a habanero ipa a couple times(inspired by Ballast Point). I settled on "dry-hopping" 2 de-seeded habanero's for about a week in a 5 gallon batch. Came out with excellent aroma, a fruity-pepper flavor, but didn't scorch the palate. One of my favorites.

Gravy Train

I suggest you add the Horse Brass Pub to your list in PDX. I consider it a must-do both for it's tap-list and it's place in craft beer history. You'll find many oregon brews on tap, maybe even some Pliny or Consecration. Try the scotch egg(Hard-boiled egg wrapped in sausage and deep fried)...

First off, I want to commend you for the courage it takes to admit alcohol has become a problem for you, though I don't know you personally, I'm glad you're taking steps to address it. I'm a bartender, and I've seen the effects of alcohol abuse up close among co-workers and customers alike. My...

I, too, have had a bag rip on the kettle thermometer probe. I've since removed the thermometer and plugged the hole. I monitor mash temps with a thermoworks chef alarm with 12" probe. Cheers!

Just be sure you're not stronger than the handles on that pot. If they fail, it won't matter how easy it was for you to throw it around. You're going to enter a world of pain. Brew safe and cheers! Alex

Here's a link explaining the use of campden to remove chlorinehttp://www.morebeer.com/articles/removing_chloramines_from_water One tablet treats about 20 gallons of water. I crush the tablets and weigh out the amount I need with a digital scale capable of weighing sub gram amounts. Cheers.

Is your tap water treated with chlorine or chloramine? My early brews were afflicted with a metallic after taste-perhaps what you're calling acidic. I brewed with distilled water for a while, which eliminated this 'homebrew twang'. Now, I treat my local tap water(which is soft) with campden...

I'm admittedly far from an expert on this subject, and I'll have to check back with actual references, but in Chris Whites 'Yeast' book(of the Brewing Elements Series) I recall reading that too short of a lag phase indicates the yeast did not spend enough time(and resources) fortifying their...