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YES! Wyeast 3711 with this recipe makes a great Belgo-American pale ale.

Hefeweizen recipes all are more or less the same. A base of 50-65% wheat, with the remaining amount being pilsner malt. Some add a little Munich malt to that, but most stick to that very basic formula. This is a style that is ridiculously easy to brew with malt extract. Simply use your...

Nierra Sevada, one of the many great Biermuncher recipes. I still regularly brew a variation of it. I'm honored that you guys used my photo of it on this page! :)

This is how I've been brewing it lately. Makes for a great summer brew. I put this version in a local open style competition last year. It took second place. :)

Wow there's a lot to answer here! Ferment in the mid-60s. I don't have precise temperature control (yet), but I ferment in my basement, which stays fairly cool. US-05 is pretty forgiving so long as you stay under 72 degrees. Any wheat-based malt extract will work. I use extract from...

Pick up The New Complete Joy of Homebrewing, and try Charlie Papazian's Who's In The Garden Grand Cru. All extract recipe that turns out VERY close to Hoegaaden. It's a great recipe.

So a local craft beer bar hosts an annual homebrew competition. This competition takes 25 entries and chooses the top 5 to be re-brewed for a beer and music festival, where the public votes on the winner. I'd submitted entries the previous two years, making it to the festival both times. The...

I do short boil extract batches all the time. Check out the 15 minute pale ale in the recipes section. I've done so many variations of it (different hops, less caramel malt, etc). They turn out great. As for the Zoomin Pale from NB, go for it. I brewed it a year ago, and it was really good.

I haven't done an all-Chinook version, but I have brewed a version that was a Chinook/Citra combo. Turned out nice.

I started buying 6 packs of the 6 lb jugs of Gold LME from Midwest. $79.99 (basically one jug is free), and they have free shipping on orders over $59. Not too bad. I only wish you could mix and match different extracts to make up your 6 pack. I'd love it if I could switch out one or two jugs...

The 1/2 gallon 45 minute steep recipes probably have a little base malt in them, often around half a pound. With the base malt, steeping at that volume at ~150 degrees, you're essentially doing a mini-mash. The 45 minute steeping time is to ensure you get conversion from the base malt. If you...

There's the reason why right there. You brewed dark beers that have roasted specialty grains in them with very strong flavor compounds. In substantial amounts roasted barley, black patent malt, and the like will cover up most off flavors. Brew a seven year old can of pre-hopped ESB. Or better...

I hop-burst, so I am adding more hops later in the boil than normal. This provides the bitterness needed, and loads the beer with hop flavor and aroma. Check out the thread on the 15 minute Cascade Pale Ale https://www.homebrewtalk.com/f66/15-minute-cascade-pale-ale-210253/ This is where I...

Of course DME is also perishable. However because the moisture has been removed, it is much more shelf-stable than LME. I'm not biased towards one or the other. I prefer to use fresh LME over DME, as I perceive it to have a better flavor. I'm assuming you're saying this because you've done...

You can brew most styles successfully with extract. Things to consider: 1) LME should be treated like any perishable food item. It should be refrigerated, and used fresh. If you can't get fresh LME from your supplier, then use DME. 2) Cut down your boil times. Extract is wort that has...

Just wanted to mention that since my daughter was born last December, I've taken this 15 minute hopping method, and applied it to other styles of beer with great success. Everything from witbiers, mocktoberfests, weissbiers, my pumpkin ale recipe, and others have been modified, and brewed...

Spices are added at flameout. When the boil is complete, turn off the heat, and stir them in. As far as the vanilla goes, when you transfer the beer to a secondary fermenter, add the vanilla to the fermenter before siphoning in the beer. If you don't do a secondary, but keg your beer, do...

I give all of my beers at least 3 weeks in the primary before I transfer them.

The general rule of thumb is to use LME as fast as you can, but really it all depends on how you store it. If you refrigerate it, waiting 3 months to use it is fine. At cold temps, LME can last. If it is sitting in a room at 80+ degrees, use it as soon as possible.

Yeah I'm brewing something similar this weekend, and letting it sit until Fall. A mini-mash: 6lbs Munich LME 1lb Aromatic Malt 1lb Caramunich I Hopped with Mt. Hood hops to ~25 IBUs, fermented with Kolsch yeast.