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Turbinado should be more like table sugar. I am using 2/3 cup turbinado to prime as we speak.

I use the ziploc vacuseal bags. If you make sure the zipper is free of hop dust (I use pellets, lots of dust) and stick a piece of tape over the vacuum port after you vacuum it out, it holds the seal well. I folded the tape over to make a handle for removal and reapplication and have yet to have...

From what I've read, flaked rye is similar to flaked wheat or oats, it will add some flavor but more texture from proteins. Malted rye will give you that good rye flavor, I've used it in my roggenbier and a rye IPA that was very reminiscent of Hop Rod Rye. I added a pound of flaked rye to the...

Nice! Yeah, I hopped it up quite a bit. Using all centennial, I did FWH for bitterness and 2oz of late additions. Not a huge amount, but big for a blonde. http://hopville.com/recipe/562356/blonde-ale-recipes/blonde-bombshell The rye is my favorite as well. I just brewed another batch this...

My last brew day I opened my first bottle of homebrew at 8am as I started setting up. This was before breakfast, which I ate during the mash.

Wash it out with oxyclean, add some mashbtemperature water and see how it does. I doubt much cedar flavor would come out, if you're worried about it you could brew a darker beer that would go well with/hide the wood flavor.

That is my very own blonde bombshell, SWMBO. Took the pic right before a type o negative show a couple years ago.

Enjoy! Blonde Bombshell based on BM's centennial blonde recipe with all centennial hops. This one is still in primary, to be bottled this weekend. Rocka Rye Baby, an "American Roggenbier" blending the German style with American Citra hops. I drank one last night after 1.5 weeks in the...

I just bottled a rye beer hopped only with citra, and it has a fantastic citrus flavor. It complements the ester flavors produced by wlp300 hefe yeast. I used 4 oz total split into 10 and 5 minute additions.

The lactic acid will add tartness, you would probably want to add some sweetness. This is why I recommend steeping some honey malt. Boiling some carrots would add color but may also add some cooked carrot flavor, not sure if that would be good. 2 row should be mashed, not steeped. Crystal/cara...

The allspice is the biggest flavor contributor. you could try sprinkling some into a commercial nutty brown ale and see where that gets you. Same for the lactic acid, you'd need to experiment to find the right amount. You can also steep some honey malt to get more sweetness. You could toss...

I have not done this, but I made carrot cupcakes this weekend. The main flavors: -allspice -carrot -sweet -cream cheese -walnuts My best guess would be a nutty brown ale recipe with a high mash temp and/or lots of crystal/caramel malts, allspice late boil and/or secondary, shredded...

I bought some columbus cones from them, 17.9 AA! Simcoe is relatively new and patented, only licensed to a limited number of growers.

you are basically comparing the gravity of wort you got with the maximum possible gravity for your grain bill and water volume. You can find the formulas and tables online and in brewing books. Personally I use software (hopville.com and brewtarget) and adjust my efficiency until the calculated...

You can use an autosiphon to transfer cold wort, but don't use it above hot tap water temperature. I just use a big funnel and pour from my kettle until I get around to adding a valve.

Check out lagunitas, they use wheat in a bunch of their beers. They've had several clone recipes on the Jamil show, I'm sure you can find them around.

Heating all the mash water to a higher temp would denature the enzymes in the water. This could be used for a mashout though, decoction mashouts often recommend using mostly water as opposed to the previous mostly grain decoction steps. Heating your grain helps with starch extraction, heating...

It will be different with the flameout addition added as dry hops, but I bet it will still be delicious.

You could use a mesh hop sack in the boil and wring it out into your wort to reclaim what they absorbed. For dry hops I just cram them into my carboy, no worry about hop sludge getting into the bottles. I am looking to brew a pliny clone. I will secondary in a bucket so I can use a hop sack...

I bought columbus, centennial, citra, amarillo, nugget, and simcoe. Hopsdirect didn't have simcoe, so I paid a bit more for that one but I have a few recipes that call for a bunch of simcoe. Next year I will probably do without, since the hopsdirect varieties were half the price.