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Give me another year or so and I'll take that challange! I'm working on perfecting my Trappist style ales right now. In fact as was just reading up on this morning. Rochefort 10 is one of my target brews.

As far as I'm concerned, if I can't brew as good as any craft brewer then I'm doing something wrong or I just don't have the knowledge. Knowledge can always be gained. If I'm not brewing then studing about or planning how to brew. The day one of my finished recipes taste worse that a beer...

Real musician learn what makes good music and then make their own hits in their own style that everyone else loves. The same is true for real brewers. I don't copy. I improvise and write my own sheet music.:fro:

Like so many others have said, I can make it the way I like it. I can make the same brew over and over, and I do, because I take very careful notes, plan ahead, mesure everthing, and repeat. I use the same malts, hops and yeast. (Making adjustments for the Alpha acid change from year to...

Take the willy and divided it into four 0.5oz additions. Add them at 40, 30, 20 and 10 mins. You will have a few points lower IBUs but not enough to real tell. (don't what equipment you use ect... but my calculation show a decrease or 4 IBUs. that is below the human taste threshold.)...

This is my biggest brew. It's 12% ABV. Very smooth and with great hops flavor. Recipe: Sasquatch Ale Style: American Barleywine TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.84 gal Estimated OG: 1.119 SG Estimated...

Tap water treated with campdon tablets

Your children now refer to the downstairs storeroom as "The Beer Cave."

My Old St Nick is 9.8% ABV. I love watching BMC drinkers after a pint of that. They always come back for more.

I use bags as well. I just leave them in till wort is almost chilled then I remove them just get them out of the way.

It looks good. The only thing I might change is spread you hop bill out over 3 or 4 addtions. It seems to give the beer a more full rounded hop flavor and aroma that way. It looks great thought. I'd drinking it!

Use it if you All-Grain. It will pull alot of the protiens that cause beer haze out of the beer and make it much clearer. As far as how.... 1 tsp/5 gal in the last 15 mins of the boil. Just drop it in.

A beer gun is already on the list for my keg setup. I swap beer with brewing buddies and have some friends that I give an assorted 6 pack sometimes. I'll make use of the gun that for sure. I keep what my friends call the 'Beer Cave.' It's where I ferment and condition my ales. It's also...

We are planning to move later this year and I will finally be able to set up the keg system I want. I was just going over some of my up coming brews and was thinking about kegging and such. I was looking at an Old Ale repice of mine called Firesider. About 2 or 3 times a year I do a strong...

Beersmith here also.

Here's my recipe/clone. Made last and it was real good. I have 5 gallons that should be ready in a couple weeks. I can't wait. Recipe: Californa Dreamin' Style: California Common Beer TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 5.00 gal...

I've done it both ways. It doesn't seem to change the IBUs or flavor in any noticable way to leave them in. I now bag my hops because I harvest the yeast and it does make it easier to clean the yeast that way. Personal choice is what it boils done to.

I bag so there is no mess. Just use a big bag and good boil and you'll still 100% utilization and no mess.

My wife helps plan, brew, and drink my beer. She loves brewing almost as much as I do. WE are planning on build a 'brewery' in the back yard when we move to our new place.

At the bar at Texas Roadhouse. Me, "You know what you go great with this steak.... a good dark ale. What have got?" The bartender, "Sorry we don't serve ale. But we have some dark beers."