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I'm lucky...I buy all my ingredients at my LHBS about 15 minutes away. There's another shop I haven't visited yet that is also 15-20 minutes away. Buying in bulk wouldn't work for me since I brew 3 gallon batches mainly and vary my styles and ingredients quite a bit. Even if I bought sacks of...

"Almost identical to my golden bitter recipe...except that I don't use any of the same ingredients or quantities..."

I can only remember these dumpers: Ed Wort's Haus Pale. During fermentation, my heater neglected to shut off at the set temp resulting in a 90+ degree fermentation temp. Another was due to an old pale ale extract kit a buddy asked me to brew for us for a snowmobiling trip. I replaced the hops...

Doesn't look like you followed that dude's "short ferment and bottle" method. What was your recipe and process? Separately, ginger root itself is a bit "hot" like a pepper...wondered how that would play as a bittering agent.

I should try this out...

I had a commercial brew with a combination of Idaho 7 and Enigma. https://untappd.com/b/two-roads-brewing-company-shop-series-enigma-and-idaho-7/3031167 I don't know if it was the hops, but to me it tasted like some petroleum products were mixed in. Until I have another beer with either of...

Sounds more like a Vienna malt at that L rating. How about a Vienna lager good any time of year.

American Pils? Probably whatever you want really. Use US pilsner malt and/or hops and/or "American" Lager yeasts. Looking to lighten the flavor too? Sub in rice and/or corn for some of the base pilsner malt.

No matter how many beers I make, this is always and still a very welcome sight!

Question: How do kettle finings help the yeast flocculate?

Lots of homebrewers rely on canned puree in a secondary for fruit flavor. A quick Googling reveals there are some boysenberry purees on the market. I've not done any with it, but do some searching around here in HBT and you'll find more tips.

This sounds really cool and interesting.

I'm sure it'll be fine. I ramp at the end to speed up the process a bit, but maybe not necessary.

Should be done after 4 weeks I would guess. Did you ramp temp up a bit to help it clean up?

Do this! First rye I brewed in a bag and the rye produces a sticky/slimy running. My efficiency suffered and I think hulls would have helped. Hot, generous sparge would help too.

I use the basic RO water chemistry model presented here and it has served me well: https://www.homebrewtalk.com/forum/threads/a-brewing-water-chemistry-primer.198460/ I get the RO water as 5-gallon refills for $2 at my local grocery store and add calcium chloride, gypsum and acid malt as...

Now that I actually converted units from metric, I think it should be decently hoppy: 3 ounces for ~2.6 gallons.

Tried and true UK ale malt with a standard APA hop. Not going out on much of a limb here. Looks like a pretty safe beer to me.

I'd definitely be extra careful with sanitizing and keeping things clean during bottling. Wouldn't want to be disappointed after 21 years of waiting! Wonder if dipping the tops of the capped bottles in wax would help seal them extra well for the 21 year aging process? No idea, just a thought.

I use a 5G round water cooler and it works pretty well. I'm getting 74 - 78% efficiency with 9.9 - 5 lb grain bills (3 gallon batches) and batch sparging. I did a 5G lager with close to 10 lb of grain this last weekend and think I could get MAYBE 11 or 12 lbs in there max. I had planned on 75%...