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As a matter of fact, I just went to LHBS today on my lunch break. Had to pick up some ingredients for the IPA I'm brewing this weekend!

I actually live a little south in Lexington, in an area known as Red Bank. I work in Seven Oaks, not too far from Chapin!

That's 3 oz dried. Also, I have brewed with my water once since we moved into this house. I didn't notice any mineral or salty taste.

You are correct sir...I misread the original recipe. Since my local HBS also carries dry malt extract, I will probably go that route. The original recipe calls for 5.5 lbs of light or amber dry extract. Since I tend to like IPA's on the lighter side, I will go with the light extract. My HBS...

Thanks for pointing this out! This was supposed to read 2 tsp....the result of a long day and not thinking clearly! With that being said, I've never brewed an IPA and certainly never used Gypsum. I've read that it can help accentuate hop character, particularly if you have very soft water...

I'm assuming C hops refers to any hops whose first letter is "C"? Also, what would you recommend as a hop schedule? I'm thinking the Chinook for full boil and then add 1.5 oz Cascade at 15 min and 1.5 at 0. Sound good?

I'm relatively new to coming up with my own recipes, most of the time I've used kits from my local homebrew supply store. A couple of years ago I started growing my own hop vines (all Cascade). A friend of mine suggested we make an IPA and tasked me with coming up with a recipe...

I've been brewing for a few years now; so far, all my beers have been malt extracts. Mostly kits; however, I have come up with some recipes on my own including a very tasty Irish red ale! I currently live in Lexington, SC, but grew up in Jericho, VT. I look forward to gathering knowledge from...