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Stone IPA would be my choice for nationwide availability. Just a good, hoppy beer and is available everywhere(as far as I know).

I prefer to do a 90 min. mash at a low temperature combined with double batch sparge to collect around 10 gallons of wort, then do a 2.5 or 3 hour boil. I follow the same hop schedule with the first addition once I reach 7 gallons of wort left(normal 60 min boil volume). Doing it this way I...

I would think that you could add nibs in a nylon sack and wait until the chocolate is where it should be, then pull them out. Start with 3 ounces. I've never done it, but I know you add them to the secondary normally, so adding it to the keg should be the same.

I'm in this same boat. I feel like I'm constantly making small tweaks to recipes based on ingredients available or to fix something I didn't like. I haven't nailed down a "perfect" recipe yet. saying that though, I have brewed a simple cream ale a couple times using this recipe: Two row -...

From what I've read, and heard on various podcasts, the key to making a "juicy" NEIPA is to add a portion the dry hops during active fermentation. I guess they call it Biotransformation. Brulosphy has been playing with the NEIPA's. Here is the latest experiment they did where they tested...

I brew a cream ale hopped with cascade hops. Big crowd pleaser for craft drinker and non craft drinkers. Also I always go to a Golden Promise, two hop IPA(hops vary depending on my mood and availability).

Chinook - Too harsh with maybe a minty flavor. Centennial - dirty flavor with a hint of perfume.

IPA, seasonal lager(pilsner, Helles, Vienna lager, Oktoberfest...), APA or ESB I only have three taps and that is what I do. I've tried the Porters and stouts but I don't drink those enough to take up tap room.

Full volume BIAB! I recently made the switch from batch sparging to full volume BIAB and I can honestly say it is way easier, time efficent and my efficiency has gone up by at least 7 points(74% to 81%) on average. In the summer/fall in Minnesota I would do this in my kettle, in the winter I do...

If this were me doing this for a year, I would go with a sack of Golden Promise and Pilsner. Golden Promise, in my opinion, is a good alternative to MO. It's not as bready/toasty and is a little sweeter. I'm interested to follow this thread and see some of your results!

I bought a paint stirrer and attached it to my drill. I can get my wort to 65 in 15 minutes or less. The drill also helps help to introduce oxygen and is just easier that constant stirring!

Northern Brewer for me. I don't buy kits very often but NB has worked with pro brewers to come up with clone kits and I haven't had a bad recipe from them yet. I'm local to NB so it is also convenient. I also really like MoreBeer's All-gran kits and their shipping rates.

12 lbs marris otter 1 oz citra FWH (add after you remove your bag while heating to boil) 1oz citra 15 min 1oz citra 5 min 1 oz citra hop steep for 30 minutes at 180 degrees 3 oz dry hop 1 packet of US -05 That is what I would do anyway.

What about using a fruity belgian yeast(White labs 500 Trappist) to go along with 5 pounds of frozen cherries in the secondary. Sounds delicious to me! Grain bill would be something simple. 5 lbs Golden Promise, 5 lbs Wheat. Neutral bittering hop to 15 IBU's. No flavor or aroma hop to let...

Ok, that's fair. I get the whole, it's your beer, brew it how you like sentiment. That is how I brew most of my beers anway. I've always wondered if there was a starting point so that I get a good base line without having to brew the same beer over and over again to "dial it in". There are...

You could also toast a portion of the MO in the oven to make the grains darker and add both color and flavor to the beer. This would still technically be "100% Marris Otter". Check this site out for guidelines on how long to toast your grains...

Yes, I'm talking about room mash temperature, specifically the one that is used in the Brun Water spreadsheet when building your water. From what I've read the range of conversion is actually 5.1 - 5.8, but the recommended is more like 5.2 - 5.6 depending on what style you are brewing. I...

Is there a list anywhere that gives the ideal mash PH for each style? I know that for West Coast IPA's and Pilsners that the target should be 5.2(crisp and dry) and for sweet stouts(full and sweet) it should be around 5.5. But where would something like an Oktoberfest or red ale fit? I'm...

Spiced beers and Pepper beers are the two that I can't drink.

3.5 - 4 hours for me. I do most of my cleanup and sanitizing during the boil. I also don't pitch my yeast until later in the night or next day. I cool my wort down to 75, then throw it in the fermentation fridge until I hit my fermentation temp(64 for Ales and 52 for Lagers) then I aerate and...