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Which varieties do you like for their flavor properties? Everything always lists "A nice flavor profile with floral, spicy, piny, blah, blah, blah aromas" for everything making it hard to discern one from another. I'm still interested in what people liked for bittering from the list though...

Excellent list of hops you've got going. Between the Chinook and Centennial which do you like better? I've used Centennial before which is why I was leaning towards it as a start, but Chinook looks very interesting. Whats your reason for having two Chinooks and Cascades? Just for more...

I've only done extract, but I've never done one of the "Pre-canned" kits. I think that's the issue. Even all the beer books talk about the kits and how the yeast, hops and malt can be old. I'd say you should build your own extract recipe using better ingredients just like you'd do with your...

My first batch of the year was an IPA done last week using Cascade,Centennial, Chinook and Citra. 5325 + 5 = 5330

Instead of hard or rare, maybe something that would really grow well for the area and is a good common hop used in a bunch of beer styles? Maybe a Cascade for the all around hop and a Centennial or Columbus for something higher alpha acid?

I'm ordering up some rhizomes and looking for input on what others have grown, brewed with or enjoy in their beer. Here are the varieties I've got access too this year: High Alpha - Columbus, Chinook, Nugget, Centennial and Northern Brewer Low Alpha - Cascade, Golding, Willamette, Glacier...

Awesome info. This answers so many questions I had with wort volume and boiling in multiple pots, etc. I may have found a good price on a 15 gallon all SS pot for the future, but the mash tun is next on the list and about 10 more batches of beer to follow :) I'm gonna push my 8 gallon kettle...

Thanks Duboman. Great info. I'm definitely at my limit for indoor boiling. My stove can boil almost a full 8 gallons and my last six or so batches have been right at the limit. I've been preheating maybe 3.5+ gallons on the stove top while I steep grains so that once I add that I can add the...

Nice Duboman. I'll have to look into the software portion. I've only been doing chicken scratch calcs on junk mail so far. It never hurts to plan. I'm definitely going to get a mash tun setup. I cook everything else in the house from scratch. I especially want to do a Rye IPA but it calls...

Definitely. I figured I'd lose some water during the process, my estimates were more as checks since I wasn't sure I'd lose that much. Good point. So maybe with an 8 gallon Kettle I could do a recipe that called for a bit more than 10lbs of grain. Obviously there is efficiency to account...

I've now got a dozen or so extract batches under my belt and I'm ready to move to all-grain. I cook a lot and so far brewing has turned out way easier than I imagined, especially simple from extract. A well planned recipe, a bit of style, some common sense and good note taking with close temp...

I planned to check the FG a week ago, but got busy. I could wait another day or two but after 14 days I'd doubt it's still doing anything. It is still pretty cloudy, maybe I need to rack it to the carboy and let it sit another week like the first batch which tasted the best. How many days...

I brewed up a third batch of my favorite IPA but this batch hasn't hit all it's marks leaving me with some questions and wondering if I should rack it today or wait longer. My OG was a bit low at 1.065 instead of the 1.068+ I've hit previously. I did use a different LME which could have...

Great info. Exactly what I was looking for. I'll look up both of the sites. Also, I've swirled/shaken both starters a number of times over the last day and a half and the yeast cake is a good inch+ thick. Hopefully I've got some really big starters going. One is for my 7% IPA and another is...

Excellent. Thanks Chickypad. Your timeframe of 24-30hrs is pretty spot on to what I saw. I started with the Wyeast packs and smacked those a few hours before pitching in the starters and both were plump and healthy when I pitched those. You have a guess as to how many yeast cells I've grown...

A couple days ago I put together my first two starters in prep for a couple batches I'm planning to do this weekend. I boiled up 2 cups of DME in about 11 cups of water to split between two different yeast starters. I chilled the wort to around 62* and split it between two half gallon jugs...

Excellent info! This is exactly what I was looking for. My plan is to remake the same IPA using the same yeast. I was just missing how to use the yeast cake easily and most effectively from one batch to the next. Anything to watch out for when dumping a new batch on the entire yeast cake...

Three days ago I kegged my third batch of IPA. I left the yeast cake in the primary, sealed it back up and tossed the container back into my ferment chamber (aka the downstairs bathroom). I want to start another batch later this week and reuse the yeast from the last batch if possible. I'm...

Looks great to me! I'd maybe add 1-2lbs DME for OG and 8oz Crystal Malt 60 for color.

My current batch of IPA used Warrior hops for bittering and Citra for the aroma. My wife says she could drink my IPA every day of the week...