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Thanks, I'll look into it. This trip is pretty wide open, so I should be able to check out virtually everything that has been mentioned. One more question. Is Toppling Goliath available in bottles in Wisconsin? As it is now, the brewery is a bit out of the way, but I can make it work if I...

I'll be coming into the state the first time from Minneapolis. I have a stop to make in Durand (near Eau Claire), then I'll be heading to Green Bay and then on to Milwaukee and Chicago. The second time, I'm heading straight to Durand from the southwestern edge of the state via Minnestoa for a...

So I'm taking a road trip in a couple weeks through Iowa, Minnesota, Wisconsin and the Chicago area. As of now, I have plans to stop at both New Glarus and 3 Floyds. This is actually taking place during two separate trips a week apart. Outside of those two, I'm not sure what to look for in...

I too add it at 5 minutes for the best results. I started at 15 for a few brews, moved it to 10 for a few more, and finally 5 for the last 10 or 15 batches.

Hey nelson, I'm just down the road from you in Jefferson City - I bought all of my start up gear from Hy Vee on Conley a little over two years ago. Of the three 6 gallon glass carboys I originally bought, only one has broke, but it was totally user error. Even so, I made the switch to plastic...

I get the best hop aroma when I dry hop. But, as I also find dry hopping to be somewhat of a PITA, so I will usually drop in a couple ounces at flame out with a hopstand, then drop in another couple ounces when I fire up the chiller. This gives a nice, solid aroma that's only slightly lacking in...

Some Wal Marts here in Missouri have been carrying AB, and other Stone beers for awhile now. I work for a distributor - we carry Stone. Typically, it's up to the salesman from the distro to get their brands into stores - especially at a place like Wally World - as opposed to a manager from the...

No, I'm not familiar with it. I just recall early on in my brewing getting anxious/worried waiting for the krausen to fall - just needed a little patience. However, if this yeast does have a persistent krausen, then maybe research a bit more to see what others have done/experienced.

Wait it out - the krausen will fall. Until then, you don't need to be adding dry hops.

As I said in my original post: "This link doesn't specify that exactly, but he does speak of getting rid of as much yeast as possible." I suppose I should have included "....as much yeast as possible, before adding dry hops.", but I thought that would be a given, considering the topic. As...

I'll echo what Speed said - cut back on the roasted barley and up the Carafa, especially if low astringency/bitterness is what you want. 13% Roasted barley is way too much for what you're looking for. I'd shoot for maybe 5%. I'd also consider some rice hulls with that much oatmeal and dehusked...

Nearest LHBS is 30 miles away, and their prices are more than double what I can find online, for nearly all ingredients, equipment, everything. I only go there when I need emergency items, such as yeast, or replace a broken hydrometer last minute sort of thing.

Midnight wheat gives a nice, smooth roastiness, though a pound of it is quite a bit. I would cut it in half and add some roasted barley. I would also consider using less chocolate malt, or dropping it altogether. Seconded on adding some crystal, something like 40-60 L, and also oats for...

If it was me, I would target 70-ish IBU's at 60 minutes from the Magnum and Chinook, then maybe an ounce of each at 5 or 10 minutes, then a total of 4 ounces at flameout for a 20 minute hop stand, then another 4 ounces when I start the chiller. Dry hop with another 3 or 4 ounces for the dry hop...

PBR, Michelob (regular Mich, not lite or ultra), Michelob Amber Bock or Blue Moon - depends on what is available. However, most places around here, be it a hole in the wall bar or a tiny gas station with extremely limited selection, will have Boulevard Wheat, which is probably my favorite...

I don't recall where I read it now, but I do recall reading about Vinnie Cilurzo from Russian River talking about removing as much yeast as possible before dry hopping due to, if I recall correctly, yeast particulates binding to hop oils and dropping them out of the beer, or something to that...

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Yup, minus the dry hops. I usually reserve dry hopping for IPA's, where it's absolutely necessary (IMO) for the proper hop punch. An APA is normally something I brew to get to the tap quickly, so any unnecessary steps are eschewed. Also, I like the choice in yeast. 1272/WLP051 is quickly...

My APA grain bill usually looks like: 8# MO or something like Crisp Pale Ale 2# Vienna 6-10 oz C40 or C60, depending on what I have I usually just do a single hop, sort of a glorified SMaSH. I don't do a bittering charge unless my flavor hops are of the low AA variety. Usually target about 40...

Pumpking, from Southern Tier is my favorite. I know I've had some others that I enjoyed, but the only other ones that come to mind right now are the bad ones - Sam Adams Pumpkin Harvest (I think that's what it's called), O'Fallon's, and Schlafly's were pretty terrible.