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Sounds good. if you have trouble finding Saaz, which i have before, sterlings work well too. Coriander and orange peel are always good. Maybe even ginger instead of orange peel.

1st choice I would go with 1/3 rillo's, 1/3 cascades, and 1/3 chinook. 1/4 of each wouldn't be bad either. If you just want to go with one I would go with either amarillo or cascade. If you did a 5 gal batch I would go with 2-4 oz total

No it is mother natures. Sounds like you have been trained well.

For some reason I always seem to drink too much when it is that certain period of the month and the rest of the time I am a responsible drinker?

I have made three and wish i knew what lids i would be using before i cut the lid. I have one with 12" that I have a lid for and two that are as wide as you can cut them. Both sizes work great but I only have one lid for the bigger holed kegs. The water trick sounds great i never would have...

I think 3/16 is a little better as well. It gives you more restriction, so if you over-carbonate a beer a little you can still pour a good glass of beer without it being all foam.

I am no calculator, but I would add 1-2 ounces of columbus at 60min and a couple ounces of centennial at 30 min and you would have a similar flavor with more bitterness. Sounds like you were hoping for a little more bitterness. Looks like a good recipe the way it is though. You could also try a...

I agree. I am a brewer at rogue and we ferment at a very low ale temp(Pacman likes a low temp.) Yeast generally won't die at that temp but is won't taste as good.

I have an sq 14 and it works great. For boiling wort I wouldn't want anything else. For heating up water you might want high pressure but you can heat up water with the low pressure just fine. I have never had a high pressure so I don't know about the propane usage, but I would assume it...

Try it out. I f you can stand the smell you can probably stand the taste. Worst case it tastes bad. In that case you can try to explain what flavors it had and then determine what infected it if anything. It won't kill you and you might get surprised with a good beer. I have never had to ask...

The only way to know if it is done fermenting is by checking hydrometer reading on consecutive days and when you get the same reading 2-3days in a row it is done. The bubbling usually slows down toward the end of fermentation but is not an exact way to tell if something is done fermenting. It...

If you're worried release the pressure on the keg first then hook it up the CO2 at 10psi. there is no way of knowing how much co2 was absorbed.

They do sound like they package them well, but at rouge we drive to our hop farm and brew later that day. Harvest was a few months ago so I personally would not use them. I am no hop expert though, but I think there is a reason they dry them then package them. Even If they were packaged well...

I would give it a month. I remember my first brown, I was not happy with it at first. Did contemplate dumping, but only for a moment. Waited about a month and a half and had a great beer. Browns can be a very hard beer to nail. In between a red and a porter. You have to be very delicate...

We use those rubberized kegs at rogue and underneath is stainless steel, but it is rounded on the bottom and would not have a sturdy base like most other keggles. The steel is thick enough to use but unless you can solve the base problem I would try to find a regular SS keg to boil in. If you...

Unless you are at a brewery I wouldn't expect my waitress to know anything other than the names of the beers on tap. And in Vancouver there is about a 90% chance it is widmer and 10% it is pyramid neither one is that bad. Just get the beer next time, margaritas are weaksauce!

Probably fine, I wouldn't worry unless it is not fermenting in a couple days then maybe repitch. As for the Eyelash in the beer as longs as it was boiled it will be ok. Sometimes hairs can have wild yeast on them. As long as the yeast you pitched gets going faster then the 1 or 2 molecules on...

You could add some DME to each bottle, you would have to do some math depending on how many bottles you have. The risk of contamination and work uncapping and recapping all the bottles without making a big mess would not be worth it in my opinion. Stout is about the best beer you can drink...

Probably not the end of the world just chill very well (like in a bucket with ice and water)before opening. That should curtail a little foam.

I haven't brewed with Nuggets a lot so can't comment on their contribution but love me some 'nookies' and the malt bill looks great!