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I have been using the Pasteur Champagne yeast very successfully, but I am making very sweet Christmas Metheglyns. >3.5# of honey per gal. This leaves a sufficient residual sugars for what I desire. I don't know what it would do for a dry or med dry mead.

Just do the math. It helps keep the brain active.

Centennial and cascade are primarily grapefruit flavors for me. I've had piney flavors in some lagers(not mine, not ready for lagers yet), but I don't know what they used.

Free cooler that became my mashtun. <$20 total. $10 for a heavy duty folding table that became my brew bench.

Best stout I've made so far is Palmer's from "How to Brew." All grain option with both the chocolate malt and oatmeal additions. Absolutely delicious.

Late Hopped APA. If I'm running low I always know what the next brew will be.

My Chocolate Oatmeal Stout won't be ready:(...Wait...I still have plenty of my Smoked Wee Heavy and my Chocolate Chipotle Porter will be jjust right.:rockin:

I just fill 'er up with oxyclean solution (1 oz per gal), and leave it set overnight. Then rinse well with hot tap water (I use a jet washer to rinse).

I go no less than 2 weeks. Other than that it depends on the beer. My pale ales and wheats are pretty well ready by then. My stouts, heavies, and such may have the carbonation, but the flavors don't start to mature until about a month.

Trying to decide what style to brew this weekend.

I do up to a 12 lb grain bill BIAB. 5 gal Lowes paint strainer and a 21 qt canning kettle for mash. Wrap an Army wool blanket around kettle to maintain temp. I put a rope through a ring bolt in the ceiling of my garage to let the bag drain. Use 2 pot lids to squeeze bag. I sparge in my 7.5...

You could do a mini mash with some 2-row and your chocolate malt. Without the 2-row you won't have the DP to reach conversion. I'm with you tekton, boil for conversion? Boiling will kill your conversion.

Since I went BIAB and AG I haven't gone back. BIAB doesn't take much longer than extract w/steeping grains. Since there is less water to bring to mash and sparge temps it really cuts the time it takes me to do AG. This only applies to my equipment set up. I don't know how it is for other...

Depending on where you are all ales would be called malt liquors.

I've had some rauchbiers that were delicious, and some that were like drinking a liquified virginia ham. I love a little smoky flavor in a scottish ale or a brown, but smoke is easily overdone.

Atlantic Sunrise. It has that tequila sunrise color without the tequila.

I love big hops flavor, but not a lot of residual bitterness. Big malt balanced by bitterness, with lots of late additions for flavor and aroma. That hits the spot. Hopslam is awesome. I made a mistake on my late hopped APA...Oops IPA!! Delicious! Big white grapefruit up front with great...

Check the internal neck diameter. You might be able to cork and cage them ala belgians if you can't find replacement flip tops. Sell a gift from your uncle...Shame!

My rate has been in excess of 1.5 gal per hour. Still tweaking to hit target volumes.

I make dog treats with some. A friend has chickens that absolutely go nuts for them. Compost some. I have heard that horses won't eat them for some reason, but cows love em. Goats will eat anything. Haven't tried bread yet.