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I agree with RichBrewer, if your you are tryhing to "Cost Jusfity" a hobby it probaly isn't a hobby sounds more like a business decision. Another brewer related the bass boat analogy to me when I was thinking about going all grain. When my neighbor has a $15,000 boat in his drive way for his...

The idea of dry hopping is to impart aroma which you will get with pellet or whole hops. What the difference will be is when you attempt to transfer the liquid to kegs or bottles. I have always just dumped them into the fermenter after active fermentation has slowed. My transfer method was...

Well my all grain experience started in 1994 so I have never used anything but 2-row and all the various specility grains. My signature style is stout which I make with two row and roasted only. I memory serves me I think it was an 80/20 mix. Does anyone out there belong to a club? I was active...

Work on your sanitation and yeast. Clean Beer that has been fermented at the proper temperature usally will settle and clear after four weeks. Bottle and drink it like it is and work on making the next one better.

Hefe is one of the most difficult styles to get correct. Next time make sure your pitch temp is not too high. If you pitch at higher temperatures you are likely to get more extreme hefe flavors.

Malt extract, cane sugar, bread yeast and an open fermenter was the formula recommended by my college biology teacher. Bottled in big mouth Coors bottles that kind of sealed. The ones that did turn out with carbonation where real rocket fuel. Next batch was in early Nineties when the bug really...

I'm new to this site but my first batch was brewed in 1978. Wish I could say I have been brewing consistanctly since then. I hit it hard 1995-2000 during the years BC (before children). Reading all the posts makes me want to dust off the three kettle gravity system and make some 10G batches. I...

justbrewit, Go for it, homebrewing is about being creative. Try it if it's not good try something else. I would suggest you think about dry hopping to get some of the awsome aroma of hops into your brew. I think sometimes dryhops help to balance the high IBU beers. TT

I think some of the "conventional wisdom" about brewing comes from what commercial brewers do on a large scale. I have brewed many award winning ales without worrying about raising the mash to 170. This may have some implications to some styles but my experience has been that with most ales it...

I agree with El Pistolero your own is always the best, however I'll put Bridgeport up against any commercial beer. Sierra Nevada PA was my favorate until a trip to Oregon. Hands down Bridgeport is the best!