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Don't know what you have up there in spo-compton, but if you or any of your buddies are down in the tri-cities, there's a good homebrew shop at Ice Harbor, they could set you up with a beer, wine and/or liqueur setup.

I'd echo david's sentiments about the malt and I'd make the cascades a full oz at 15 minutes. 92 IBU's might already seem high, but it's more about the ratio to the SG. I'd also mash a bit lower, somewhere in the 150-152 range. For learning more about designing great beers, you would be hard...

I use nottingham, and always make a 2-3 quart starter. I've also started oxygenating, and get furious fermentations at around 68 degrees (well within temp ranges). That said, you can pitch after rehydrating with no ill effect, but a starter is always nice.

Why not? It's your day, do whatever. My buddy can't decide when his time comes if we should all carry him up in a casket or all the groomsmen rappel from the rafters.

1. This depends on your efficiency, and the style you're brewing. I found the book "Designing Great Beers" to be invaluable, and consult it whenever drawing up a grain & hop bill. 2. Yes, depending on the style you're brewing. Might be handy to find out what they added to your dark malt to...

I recently bottled with random bottles, some Amstel Light, they worked just fine for me.

Goldings, Northern Brewer and Willamette are all good choices. I used Fuggles in mine as well, came out pretty good.

I just racked my second AG, first porter to the secondary and poured off a glass, but for the lack of carbonation, it was pretty much ready (though I'll leave in secondary to be sure). It sounds similar to what you want, tweak as desired. BeerSmith Recipe Printout - www.beersmith.com...

http://www.krotchrott.com/videoframe.html Watch the BrewCam project, he shows on video the parts that are different than extract, was very helpful to see it once before I did it myself.

I have the same product as the_bird, just got it after new years, so I've only done one batch with it. Like he said, it hooks up to the disposable bottles of O2, they cost about $8 each. Don't crank the gas at 100%, more like 50%, and I found it helped to slowly move the stone around in a big...

KE, I have found excessive fermentation temps to be kind of a slippery slope. Fermentation causes heat, and the higher temps cause a faster fermentation. I'd aim for an ambient temp on the lower end of the acceptable temp for your yeast, and expect the fermenting beer to add a couple extra...

steam/california common is brewing a lager at a higher temp, usually hoppier. There's a special lagering yeast that was developed to ferment at 55-65 with no off flavors. Ale yeast at lager temperature is just a slow fermenter, no chance of off flavors, and little chance of complete...

Similar question here, how long can uncrushed grains stay fresh for (If kept in a cool dark place, 5 gal bucket perhaps in the closet.

How are you arriving at this figure?

Brewsmith says 71.4%

thanks hopfan, looks a bit expensive, but hopefully this one will be durable and not die in 20 minutes :)

I'm looking for something similar, I'd like something to monitor my mash temperatures, as my cooler ML tun seems to lose some heat from the lid, and I'd like to know if I need to heat it up halfway through. I've gone through three Taylor brand thermometers, after the probe's in the mash for...

jma99, what do they usually charge for shipping? I'm on the west coast, so using someone like north country malt is out of the question due to $40/bag shipping charges.

There's an article in this month's BYO on making your own sink based carbon filter with a culligan shower filter, lasts longer and filters quicker.

Thanks cweston, have another bookmark now :)