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For 13 years I lived 3.5 hrs away from Minneapolis, bought a lot from NB (online (1-day shipping) and in-store, went to the Twin Cities about 3-4x/year, did many club buys). Prices were always good until AB bought them and the prices have just been going up since. Haven't bought from them...

I've been brewing 25ish years and I've seen things change over that time. When I started we were much more limited in the variations of malt available. Crystal malts were much more used for color adjustments because thee weren't many other choices. There was also a division starting between...

Very nice work, I really like the looks of this. I have a not-real old deep freeze I've been using to carb/hold kegs that my plan is to convert to a keezer at some point. It is a little beat up (dents. scratches) but something like this would cover up those blemishes. I could see using some...

Storm Lake has a club I helped co-start a couple of years ago. Have since moved to Florida but a very active though small (25-35 members now) and a wide range of experience and knowledge. https://www.facebook.com/ABVLocal220?fref=ts

Another interested party. I'm currently in 3 12-team ongoing leagues (2 PPR, 1 standard) for many years. If we have enough interest, maybe starting a second league?

I will do both. In the fermentor if I'm not repitching the yeast, in the keg always, sometimes both, gelatin is cheap and doing both will clear the beer faster if I don't plan to store cold (32F) for a while.

Work got very hectic recently, pulled 120 hours the last two weeks, so just catching up here. Thanks for all the replies! Read through the warm fermented lager thread so will be posting there in the future. Have a blonde recipe and another session beer recipes (3.9-4.4%) for the summer and I...

USA. Like others, use in my fermenter but also would use one in my homemade keggerator to monitor temp and humidity to help keep the coils from icing over.

Now that I'm getting back into brewing more than my basic recipes I still enjoy after many years. I have a 10gal brew system with 14gal conical but recently picked up a couple of buckets with the idea of splitting batches of a few of my recipes with different yeast. One thing (among many...

Or dumping into a galvanized can will work, letting it burn out. I competed in the KCBS for years using Weber smokers and use to dump all the coals into a galvanized can with a SS screen on top (to keep sparks from blowing around) after comps and put the can in the back of my truck going home...

I know I'm saving money comparing 1/6 barrel commercial kegs to homebrew cornies. I brew 10gal batches. My wife loves her IPA's, I like them but like a much wider variety of styles. So I have one tap to buy commercial kegs (1/6b) that pretty much is for commercial IPA's ($88 to $120) for my...

I personally would have an issue calling any fermented item I've made something that was not actually an ingredient in it. If others pick up flavors that are ingredient specific, that's okay because everyone's palate is different. And yes the power of suggestion can easily steer others. But...

My vote would be for temp controlled fermenter. I would rather have better beer than a kegerator. This is coming from someone who built a fridge kegerator (fridge on top/freezer on bottom. held 4 kegs plus 20lb CO2 so had 2 taps and could carb 2 kegs at the same time while serving 2 plus kept...

I wasn't implying water isn't important but like you said, there are are things a brewer needs to learn and be consistent with such as cleaning and sanitizing, temp control in fermentation, learning to pitch healthy and correct amounts of yeast, etc, before addressing water. Plus water...

Don't do the laundry on brew day but will through almost anything on the bbq pits to smoke when brewing. My wife knows after her day out with her friends she will get a nice meal when she gets home. I also tend to brew on sports days (i.e. Saturdays for college football, Sundays once NFL...

My experience and information from others is that water modifications is the last thing to worry about in brewing. Not that it's the least important thing but takes more education and practice than most other parts of brewing. First thing i would do is the longer carbonation/time in the kegs...

I've had good luck with Blichman's Hop Rocket both as a randall and from late hopping/filtering from kettle to fermenter. A little pricey (got mine used) but easy to use and versatile. Easily can be adapted to go from keg to keg also.

In 25ish years i have brewed with: wife 1x, adult sons 3x, friends (non-brewers) 2x on my own beers. Most years I'm brewing every two weeks (10 gal batches beer or mead, 25 gal ciders) so 20-26 sessions per year, so pretty much brew alone. Don't have an issue brewing with others but like many...

No problem. Actually is an old recipe I had in Promash, gave me a reason to put it in Beersmith. Haven't brewed it in years but now have the urge to do it again.

ORCA-Oatmeal Raisin Cookie Amber American Amber Ale (6 B) Type: All Grain Batch Size: 11.00 gal Boil Size: 13.95 gal Boil Time: 60 min End of Boil Vol: 11.85 gal Final Bottling Vol: 10.00 gal Fermentation: Ale, Single Stage Est Original Gravity: 1.049 SG Est Final Gravity: 1.012 SG Estimated...