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Like the others have said, dry is way more convenient. However, it comes down to the flavor profile you want. Try making the same batch twice. One time use US-05. The next time use Wyeast 1056 ( two yeasts that are SUPPOSED to be the same) For me, the US-05 comes out with too much of a...

Nothing can suck the wind out of your sail like a bad batch. Two in a row leads to depression. However, like golf, a good brings you back for more.

WHY did I have to find this thread? I'm hooked. I guess the upside is I have a new project:)

I do the same thing with a trouble light in the bottom of my kegerator, which is in my porch, in Minnesota.

+2 for Brew Alchemy. I have been using it for 2 years along with the iphone version for brew day. I put my numbers from brew day into my phone, then syncing the two is very easy.

How did it turn out?

Don't get too complicated with it at first. Just do it, experience will show you how easy it is. Save the hard stuff for when you have a solid grasp of what you are doing.

I lived in Woodbridge for 2 years, what a great place. What's the name of the pub with the good food, the Horse and Groom?

I have found that 90% of my ales take 6 weeks to mature regardless of where they are stored. 4 weeks in the primary, or 2 weeks in primary and 2 weeks in secondary; both followed by 2 weeks of force carbing (sitting not shaking).

IMHO, your yeast selection will be your biggest driver in the flavor of your bitter. I am currently trying a different yeast everytime I make my bitter, and they all turn out different. I use Kent Goldings in addition to Fuggles. I also use pale as opposed to M.O. because I don't care for a...

Personally, I followed the start small and slowly let the obsession take over. I was the typical "AG seems like too much work", now I'll never go back to extract. I said "I'll never do 10 gallon batches", now I'm coming up with a Brutus plan. That being said, I have a nice Polarware 10 g SS...

Esb

I have started smacking my packs :) the night before, that way they are swollen completely the next morning thus ensuring viability. Also, make sure you check the batch date. I went to my LHBS and the yeast I wanted was expired (over 6 mos.). The owner gave me 3 and told me to try them. It...

That much Crystal AND Munich might turn out a bit carmally.

I always have 2 qts of water in the fridge. I have found that it is easier to cool my mash down by dumping in cold water rather than heating it up by adding boiling water.

I use to install and repair vinyl horse fences. Unless you have your temperature below negative 10º to -20ºF, you should have no problem with strength issues(depending on where you get your material, I know the stuff at Menards is pretty flimsy). At those temperatures, it will become more...

Garbage in, garbage out.

+2 on beer alchemy

Cool, I've been looking for something like this. I hope it works.

Or -20F