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The best one is the one that leaves you with enough money to buy ingredients for more beer.

When your kid gets one of these for his birthday and the first thing you think of is whether or nor you can "borrow" it for making starters http://www.amazon.com/dp/B0094THAPQ/?tag=skimlinks_replacement-20

I keep the area under my burner wet, any heat that makes it to ground level evaporates water, doesn't burn wood. Just make sure the water doesn't spread far enough to become a slipping hazard.

you might have better luck posting this over at http://probrewer.com/

Any bench capper will be a step up from a wing capper. I have been using this one for about 5 years and have few complaints. http://www.northernbrewer.com/shop/colonna-bench-capper.html . The only complaint I have about it is that if you are capping bottles of different heights in the same...

How many bottles are you looking to store at a time?

A homebrewed (naturally) American pale ale.

I have found that the best time to add ginger is in the last 10 minutes of the boil, too early and you boil off all the flavour. I have tried using thin slices and grated ginger and find that grating works best for me. As for how much to add, that depends on your recipe as well as how much...

If you don't mind doing the conversion yourself, have you thought of checking out restaurant supply stores?

A change in work schedule means I won't get a chance to brew until next weekend, but I will post with updates when I do

The chocolate is bringing the colour to 11 SRM whixh is where I want it to be. I am not a fan of the darker crystals which is why I want to stick with the chocolate. The projected og is 1.062 and the fg is 1.017, a bit higher than is typical for an American IPA, but still within style...

The 1oz amarillo is based on what I have on hand, perhaps I could add an oz of cascade or simcoe. I was planning on letting the 0 min steep for 20 min.

That is a good idea about the chocolate malt, I think that is what I will do. I have never tried doing a FWH, so I may give this a try as well

The chocolate I'm using mostly for colour. This will also be the first time I've tried mash hopping, so I will post back when this is done.

A friend of a friend passed me this recipe to try ( I have not had a chance to taste the beer ) and before I brew it I was hoping to get some feedback before I brew it. 9# 2-row malt 1# Munich malt 1# wheat malt .5# carapils 3 oz chocolate malt .5 oz Chinook (mash) 1 oz Chinook (60...

Thanks for the feedback. You said pretty much what I was thinking, but sometimes it is nice to hear a second opinion. With the crush I was getting at my LHBS I was only hitting 65% efficiency, I'm hoping this move will take me up to the 75 - 80% range.

Just got a grain mill and am getting ready for my first brew with it. Just wanted to get some feedback on my crush. Opinions?

You could probably skip the soap and water step, but otherwise that is what I would do.

Have you weighed a new washer against the one out of your kettle to see how much zinc there actually is in the beer? It might trun out that there is much less than you think.

Thanks for the quick input, guys. I think I will drop the C80 down to .25, I'll also try spacing out the hops a bit more. I do have access to the Wyeast,but for this batch i am going to stick to the S-04. I have been using it a fair bit recently and i figure going with something i know here...