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The first piece of advice I can give you is to pick a strain, and stick with it. Learn how that yeast reacts to different temperatures, and continue to play with temperature until you maximize the characteristics you are looking for. Other than a real specialty, like a Cal Common or a Belgian...

Do yourself a favor - http://www.brewmasterswarehouse.com/product/0102039/ss-false-bottom-12-in-diameter I bought the 9" model after 2 years of screwing around with a braided manifold. I do not know why I waited so long. The only drawback is the price - and you get over that drawback as...

You really want to burn through some Cascade? You can easily sub Victory for the carapils if you want a bit of a biscuit note, and I think this beer can also lend to a higher gravity. I attached the base recipe, but you can tweek it to your liking. Note - a pound of hops is actually going...

I can speak a bit from experience. Questions about dry hop times will get you a wide range of answers. My first bit of advice is to think of the dry hop in terms of days before racking off of the hops - that way we are all on the same page. I began with a 12-14 day dry hop, and I was...

Liquid yeast is a wonderful product. However, it really requires some special handling for you to realize that quality. The first consideration is pitching rate. I plugged 5.25 Gallons @ 1.050 OG into Mr Malty's Calculator, and assumed the yeast is fresh off the production line. Under...

Personally, I like the idea of keeping the original recipe name, especially if I did everything in my power to brew it the way the creator intended it to be brewed. Here is an example. Mike McDole's JBA. I followed the numbers and ingredients exactly, but I opted for my house yeast...

I work in Passaic (I am close enough to Wallington to throw things at your house) and Corrado's really is not a home brew destination. I have been there twice, and don't see myself going back. The shop at gaslight is supposed to be alright, but not good enough to warrent the drive through...

Be happy you only made the mistake once. It took me three batches before I figured out the stupid hose was ruining all my hard work. I am really sorry, but dump it now. It will be less painful than sitting on it for 3 months hoping for it to mellow - it won't. Again, I've been there...

How is that fermentation control set-up working out? IIRC, you were supposed to take a high/low measurement in the fermenting wort and get back to me with the results. So, any results? Joe P.S. - Sometimes, I wake up from my sleep in a cold sweat, and my wife tells me I was mumbling...

Bruin Ale, That was a great link. Thanks so much for pointing me to it. I edited my original post, so as to not give incorrect info at the start of the thread. I added this... EDIT An extensive test was done by another HBT member on the fermentability of crystal malt. The results...

...and I guess you have some sort of ported valve out of the bucket - right? You just explained why you are only getting 50%. You are doing nothing wrong - that is basically the efficiency you should expect with your current set up. To explain, Palmer talked about different lauter options...

That was kind of the direction I was going in. To be frank, I see virtually no reason to bother with a mini-mash. It is basically the same time requirement for all grain brewing, but typically done on lesser equipment, with lesser techniques, yielding "lesser" results. This isn't an...

I have two questions. 1. What kind of medium are you using to seperate the wort from your grain during the sparge (braid, manifold, false bottom, bucket in bucket)? 2. Maybe this is better for a dedicated thread, but if over half of your fermentables are coming from extract anyway, and...

On its own, that looks like a very nice recipe for an IPA. I'm sure it will turn out great. But I think this was actually the best answer. "Got any victory, aromatic or biscuit. That would be an approiate sub." Melanoidin is a toasty, but typically fermentable, malted barley. Unlike...

No, not spam. I checked it out a bit. He talked about setting up the store on a MMA forum a while ago, and already registered a TM. A site is in the works, and he is up on twitter. This internet is a crazy place. http://love2brew.com/ So Ron, you've got an audience and some local...

Typically - no. But if I had a convenient HBS I might change the way I do things. Why?

Get back to this! I am in Bedminster, and just about an hour from my choice of 3 HBS's. I would love to hear where love2brew plans on opening (and what exactly it is). Joe

Listen to the sparging episode of Brewstrong. It is pretty clear to me that Palmer and Jamil's opinion is that a stainless steel false bottom is the best piece of equipment for a uniform rinsing of your grainbed, especially in a round cooler. By design, it does not require wort to flow...

I think this is a really interesting question. You may want to read up a bit about each of the strains you listed, and see what beers they are used in, how they are handled, and what yeast would work best in your system. Here is my quick breakdown. A Belgian Quad is not a BJCP...

Don't think of AG brewing as a "dark side", but be weary that it is absolutely a big commitment of time on brewday, and could be as big a cost of equipment as you would like to make it. I started with AG, so it is all I have ever known. I really like the process, and am happy to spend 6...