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So I brewed the other day and my friend who helps me always tries to bring beer that I've never had. This time he brought Flying Dog Snake Bite and Hop Slayer. Both are equally as bad. Terrible, just terrible. We had one of each and well, I haven't been able to drink an IPA since.

Welcome, I'm from Illinois as well. 7 Gallon Recipes? I find that very interesting as I've never come along recipes that are 7 gallons. Yes you will make many mistakes brewing but always remember, it is tough to screw up beer and if you do it's still beer. A wealth of information is...

I can't believe I ever decided to move away from Aville. Lived there before the beer scene there really exploded ('08). Went there this summer and wow as it changed. Welcome to HBT. There is a wealth of information here and most posters are really good at answering questions quickly.

I usually make my yeast starters about 48 hours in advance of brewing. I don't use a stir plate I just give it a quick swirl whenever I get a chance. Also, I don't use an airlock, I just cover the growler/jar with tin foil. This allows the CO2 to escape and allows necessary oxygen in. I also...

+5 Chocolate Milk Stout 46,979 + 5 = 46,984

I would suggesst trying to go on a tour at Highland Brewing. There is nice pub and merchandise store just outside of the brewery and they have a pretty good tour and the guides are very knowledgeable. Highland was the first brewery in Asheville and got the whole scene started.

Made a yeast starter for my brew day on 12/31.

A pretty solid brewery but if I were you I would hit up several of the other breweries while you are in Asheville. I am sure you can probably buy a growler or some bottles. I've been there but wasn't interested buying beer so I never looked into it.

One simple change I made was by Conditioning my malt before I crushed it. My efficiency went from the 60s up to the mid 80's and it has been consistent since. Here is a link to another thread here on HBT. https://www.homebrewtalk.com/f36/malt-conditioning-wow-rocks-144752/

Those are all great IPAs in your original post. If you aren't comfortable creating your own recipes I would suggest DeadRinger by Northern Brewer. It is a pretty solid kit and tastes a lot like Two Hearted.

I had this happen a few years ago. Good move by sanitizing your arm before fishing it out. I found that adding some moisture to the grommet helps the airlock move through the grommet. Relax your beer is fine.

I agree with this 100%. Terrible sales pitch, the goal should be to get as many people as possible into homebrewing should you own a homebrew store. As for the time, to each his own. Brewing is a hobby and a passion for me. My typical brew day is a 6 hour job and I don't mind it as most...

Didn't get much as my wife leaves it up to me to buy brewery equipment. Got a receipt for my Milk Stout recipe that the wifey ordered online for me, a book called "Brewed Awakening" and just finished reading it while drinking a few beers. Not bad but wasn't very enlightening but did give me...

For what is worth, when I batch sparge I do it twice. Your exact method but I just divide up the water into two batches. Once I started doing this method my efficiency did improve.

I generally bottle condition for 2 weeks before I try one. I have found 2 weeks to be adequate but 4-6 weeks is ideal.

Sorry I didn't see that you wanted extract. I believe that if you look on their bottle it states the hops and other information on the beer. Good call just using Centennial instead of Columbus.

Beersmith has a recipe and they are typically pretty close, here is the link: http://beersmithrecipes.com/viewrecipe/22320/southern-tier-2xipa-clone. With that amount of Centennial Hops have you considered Two Hearted by Bells? I believe that it is 100% Centennial.

Awesome, that is good to hear Kenin.

By Conditioning I mean that I spritz my grain with water before I crush it. I have to look at the crush when I get it. I may have to run it through my mill if I see a bunch of whole kernals. I'm just worried about getting to my expected OG.

So I just realized (while watching a re-run of Moonshiners) that I accidentely ordered 'Crushed' grain from Northern Brewer instead of 'un-crushed.' I usually condition my malt and I have had great success with it as my conversion is right around 80%. Anybody have experience with NB's...