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I myself only drink average of about 1 (12 ounce) beer a day. And while I share a fair amount with friends and family I still don't ever see myself brewing more than 50 or 60 gallons per year. So basically brewing once per month is fine with me. I just bottled 58 bottles of weissbier tonight...

I don't think there's really any special rules for IPAs you need to watch out for. Ferment around 65F, keep in primary for 2 weeks then go to bottles imo. Most of the "tricks" with IPAs have to do with hops (first wort hopping, dry hopping, etc). Dry hopping adds additional aromatic...

I'm pretty glad I don't feel too much loyalty to my LHBS. I was shopping online for a new primary fermentation bucket. Midwest has 6.5gal buckets with grommeted lids for $15. The same item at my LHBS was $26. This is just an example but most items there run 20-30% more expensive than I can buy...

So I'm pretty green as far as brewing goes, though I've been having a blast so far. My first 2 batches were strictly kit brews. Brewer's Best RIS and Holiday Ale - both turned out really well and are currently conditioning. The RIS is drinkable now (left primary about 6 weeks ago) but the...

Aye, this is what strikes me. If I get good enough at brewing I'd maybe consider going into business with my brothers and operating a little local brew pub or something like that. But as for starting up a large commercial brewery? There's already so many great craft breweries making great...

Yes, I should have said 'wort' instead of water. And, yes, boiling point elevation happens but it's a relatively minor effect with the concentrations in wort. For example, a 50% by weight sucrose solution only boils 3.5 degrees F higher than pure water. Of course this would be more noticeable in...

Probably some combination of the Spalt and Saaz but nothing you have is generally considered a substitute for Hallertauer Mittelfrüh. But, yeah, it's not a real serious issue since the hops are only a supporting player in a hefe anyways.

The only way you can get water above it's boiling temperature (212 F give or take a few degrees depending on elevation) is to put it under pressure, say, in a pressure cooker, for instance.

Ditch the Irish moss and your steeping grains. I think the oats and flaked barley would need to be mashed to be much use to you anyways. Mostly what would happen is unfermentable starches would be leeched into your wort which might increase haziness (desirable in a hefe, I suppose) but also...

I think SA's problem is they try to make too many beers. But I think it'd be a gross characterization to say they're all hype and no product since I've had several really good beers from them - Boston Lager, cream stout, Scotch ale, Noble Pils, Old Fezziwig. Their IPAs are pretty decent too but...

There's a couple of ways to go about it, I'm sure. If you're not particular to any style it's just a matter of choosing your fermentables, hops, yeast and other flavoring ingredients (spices, wood chips, etc) and get to brewing. If you're interested in a particular style you can find a recipe...