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This is EXACTLY what I'm looking for. What exactly do you use for the induction plate? I already have my mashtun (5 gallon Igloo cooler) that works well. And I think my old stainless steel pot would work. My biggest concern, though, was heat. I never could get a good boil on a propane stove top...

I've been out of the home brewing game for about nine months. The last batch I brewed came out pretty good. No complaints with the beer. My only complaint came with the process. It's all gotten too big. I remember when I started on my kitchen stove and made a Brew in a Bag recipe. It was...

Simple question: Do you think dry hopping for three days gets optimal aroma results? I've done it the last few brews and I've achieved some great aroma. I have two brews going right now (a split batch of pale ale with two different yeasts) and I am about to dry hop today. I am just curious if...

I can finally add to the total (again)! +3 for a Rye IPA = 48,609

I started to replace all of my Cascade with Chinook, but now I'm questioning it. I think I will really miss the citrus from the Cascade. It won't hurt to go in a new direction, but I think I still want to stay in the same single-hop, citrusy direction.

I'm back in the game! It's been about nine months since I've brewed beer. I'm aching. It hurts. It's finally time to scratch that itch. I ordered ingredients tonight to re-brew one of my last beers, a Rye IPA that featured Cascade as its only hop. I loved this beer. It is my favorite beer...

Yup!

What's your recipe? I'm interested in brewing a session beer with rye.

Oktoberfest beers are dark beers. Always. In my experience, you don't know how dark the beer is going to be until it's gone through fermentation and is sitting in a bottle, carbonated. At first, with my brews in the fermenter, I thought they were too dark. But over time, they will clear and they...

My first was a partial mash pale ale, a recipe from this forum. I was happy with it. Friends really enjoyed it. I want to brew it again, now that I know what I'm doing (sort of).

989 + 5 = 994

Okay. There it is. About to boil on my Bohemian Pilsner. The holidays delayed it a bit but we are good to go.

I just got a great aroma from 72 hours. So if I can get that aroma from three days, which is just as good or better, in my opinion, than seven days, I'll do it because then I'm drinking my IPA that much fresher. Experiment. Try different dry hop times. You'll find something that suits you...

See if you can get some Blind Pig. I'm not sure of its availability, but I've heard some really good things about it. And like hippo said, you should be able to find Wookey Jack locally. Side note: I think he wins this equation.

I love country music, but when I first started brewing I would always start my brew day off with one song: "99 Problems" by Jay-Z. When I really screw up a beer in the future, that'll be its name: 99 Problems. Now that I think about it, it was probably a bad way to start off my homebrewing...

I just brewed a Rye IPA with all Cascade hops. Rye was 20 percent of the bill. 2-row was 65 percent of the bill. I'm loving it. It's probably my best brew to date. I think 20 percent Rye will give you what you're looking for, in terms of it coming out dry and crisp. However, I'm not so sure of...

I don't own one of these, but I want to: You can buy them here.

I have the ingredients for a Motueka Pale Ale and a Bohemian-ish Pilsner. One will get brewed this week, but I'm not sure which one yet. Perhaps the pilsner. But I'm also planning a double IPA and a pale ale. The PA will showcase some new hops I'm getting in this week (Mosaic, most likely).

This isn't only available in Colorado, but Odell is fantastic. If you're a fan of IPAs, see if your son can track down any of those.

Thanks for the input, guys!