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I'd like to put in a 4-tap "bar" to serve from kegs but face a few challenges. First, the only reasonable spot for it is in a long and narrow room, so it needs to go up against a wall and be no more that 18 inches deep. There is plenty of length, so 4 kegs in a row will fit easily, and...

I'm down to my last 2oz of Simcoe. I'm planning on a double ipa, as close as I can get to Pliny. I'll need to substitute for some of the Simcoe and I'm wondering when it is most important to use the real thing? Flavor, aroma, or dry?

I'm supposed to be brewing a very hop forward double IPA for a New Year's party. I was waiting for the 2012 hop crop to show up as pellets, but haven't been able to get any simcoe or amarillo at a reasonable ( or even somewhat unreasonable ) price. I had planned on a Pliny clone, but I'm...

I fell in love with Pliny the Elder on a recent visit to California. What struck me was how "light" the beer is - both in color and sweetness, in complete contrast to traditional ideas of balance - and yet the result doesn't seem one dimensional or off balance, but just tastes right. I've...

I've suddenly come upon some free time to brew this weekend, and a Pliny the Elder clone has been high on my list. I have all the ingredients except that my LHBS is out of Simcoe. I know I can't make a true clone without them, but I'm happy with something different "in the Pliny style" if...

We're moving to an old house that requires substantial renovation. Generally it's a pain and I'd recommend against it, but one plus for me is that I can get a brewery installed in the basement at little additional cost. I've decided to go electric as carbon monoxide in the house where my kids...

Okay, so I recently got back into brewing after a long time off. So far I've done 8 batches and all have had a problem with high final gravities. I think I've addressed all the obvious things - I double checked the hydrometer and thermometer, started mashing lower (around 148-150), pitch...

I must not have mixed things well (a problem with little kids running around causing trouble), because after 90 min I measured the mash before sparging and it was at 175 - so I assume it started close to 180 based on my normal heat loss. I'm not sure what to do now - if I had any base malt...