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I know this is an old thread, but I have a similar situation, and this is what I am thinking. I brew for a get-together on New Year's Day; Vancouver can get pretty cold. I think I can keg it in a mini, force carb it, and let it sit outside. Or I can put it in an ice chest with some ice. Then...

I would agree with most of the comments here, you do not get much from moving to a secondary. With that being said, personally, if I am not going to share the beer, I doing a single step fermentation. If I am sharing the beer, I rack it. I notice that when I don't rack the stout, the stout is a...

I would agree with your estimates. Many hop heads would not like this beer, but I like the citrus grapefruit flavor that is not over powering. For my poor assumption of your recipe, here is my poor analysis and recipe that I will try next. What we know from the website: A bright IPA filled...

This is one I am brewing this weekend. Rye Pale Ale Bader Beer & Wine Supply & Bader Winery Vancouver, Washington www.baderbrewing.com (5 gallons/19 L, extract with grains) OG = 1.050* FG = 1.013 IBU = 58* SRM = 10* ABV = 4.9% The dry, crisp flavor of rye malt and relatively high IBUs...