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13472.5 +4 gal Raspberry Stout 13476.5

I'd just build your own. Even in today's high copper prices, I was able to buy a 20' loop of copper and all necessary ingredients for an immersion wort chiller for less than $50.

I'd suggest going to Hickory, NC, and picking up a couple bombers from Olde Hickory Brewery. Overall their beers are pretty good, especially their high abv stuff.

I was at a local watering hole, my buddy ordered a Rogue Chocolate Stout, and I ordered a Rogue Shakespeare Stout, two distinctly different beers. They had switched the taps. not a huge problem, but there was definitely some confusion.

I visited Loe's Brewing Co. (Hickory, NC) over the weekend. It was this awesome little nanobrewery place, basically a glorified homebrew setup.

You will be disappointed in your first 5 or 6 beers. Not that they're not good (they may very well be good/great beers), but that you'll say it should be better.

1a. US 1b. Germany 1c. Belgium 4. Ireland 5. England 6. Canada 7. who cares?

Rather agreed. Eventually, yes I will do some kegging. But I will also always bottle at least some to age, to give to friends/family (when I feel like it), etc. Kegging's nice... but not the end-all of beer storage.

+5 American Brown ale = 2105

So you're judging West Coast beers based off of one beer? Ok, so I've had Boston Lager. Thought it was pretty bad. By that argument, I can claim that Northeastern beers are all pretty bad. But of course, I do know better and some of my favorite beers are from the Northeast, just like some...

Every region and every state has some breweries producing phenomenal beer. For every Ommegang and Dogfish Head there's a Highland, a Sweetwater, and a Stone. Some areas are struggling more than others (Mississippi, Alabama, Tennessee, for instance), but there's always potential for improvement...

There's a time and place for every beer. I'm sorry, but I don't want Old Rasputin in the middle of the summer after doing yard work. Likewise, I don't want Pliny the Elder while tailgating for a football game. Honestly, a nice Budweiser Classic sounds delicious in either of those circumstances.

This may seem a bit random, but I'm a little confused about the biological reason for oxygenation/aeration. Fermentation, being an anaerobic process, seemingly would benefit from minimization of the oxygen content of the fluid. Is it in order to minimize the stress on the yeast, leading...

I spent a number of years in college in NY. trust me, most of the people who drink those beverages are under 21.

Tennessee- Knoxville (TYS) Ferment Station is about 17 miles away from the airport.

anyone thinking maybe Doppelbock?

The most important question: Does it taste good to you? If yes, then I wouldn't worry too much about it, but learn why you had the flavor in the first place.

Brewing a chocolate pumpkin Ale. got a free pie pumpkin, so I'm using that. expected ABC of ~8.5%

40,985 3-Chocolate Pumpkin Ale 40988

It's actually not too hard to do. Stick it in a box, hide it, and forget about that box.