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Finally close to finishing our log cabin in Northern Minnesota. We have a 4 season porch/sunroom where the centerpiece will be the bar. Maple cabinets, live edge Ash slab upper and granite lower for counters. I had found a too-perfect option on an Edgestar triple tap built in kegerator...

10,183 + 6 gallons of Umlaut my Kölsch = 10,189

8346 + 6 gallons Belgian Dark Strong = 8352

6807 + 8 gallons Patersbier = 6815

4430.5 + 6 gallons Chocolate Rye = 4436.5

Agree with the DisturbdChemist about the Chloride to Sulfate ratio. Another factor that plays into the Malt to Hop balance. As far as figuring out where to target experiemental brews, some tools do exist to help dial in recipes. I find this one pretty helpful to explain the principle, but...

3086 + 6 gallons Lost Lake Amber = 3092

Temps might hit 45 here in Minneapolis this weekend, so I gotta celebrate with something to brew. Haven't brewed since pre-Thanksgiving, but the warm temps make it a possibility again. On my last keg of beer, so its time. Have Bells yeast on hand and some unknown ingredients. Have to get a...

I like 'em. I would be tempted to use the barley logo for malty beers and the hop logo for hoppy beers. If I had to chose between the two, I'd go hop as well.

Wheat beers I like to drink 2.5 - 4 weeks from brew date. I find them to be exteremely quick turn around beers. I do agree that with a Belgian Wit and Belgian yeast strain another 2 weeks added onto that schedule to allow some character to shine through.

I had a fresh 12 pack of the blue Rebel Rider from SA this past summer. Great summer brew, went down easy.

I swap out 60 minute bittering additions quite regularly for FWH additions at a 1:1 ratio (including pale ales). I do think I can taste some of the flavor in FWH, but obviously it isn't going to do what a 10-20 minute addition will. I do admit for IPA's and IIPA's I make sure I have either a...

Mine follow the bell curve :) 2011 - 12 2012 - 20 2013 - 20 2014 - 14 2015 - 13 AVE = 15.8 Ebb and flow of new hobbies I guess. My liver is gladder its not 2012 or 2013

26,991 + 6 gallons Black IPA = 26,997

For primary, most people either cover their buckets loosely with something, or place the bucket lid on loose. You have to punch the cap a few times per day anyway and extra oxygen is helpful in the first few days of fermentation. But after racking to secondary to finish the up the last 15-30...

How much spruce tips did you add and at what point in the boil (or flameout)? I have spruce ale recipe and always like to compare with other brewers as its a fairly non-traditional brewing ingredient. You'll have to update with how it tastes vs what you added.

25,503 + 6 gallons Russian Imperial Stout = 25,509

Brewing up a big RIS that should be similar to Surly's Darkness. Adding a lb of D180 syrup a few days into fermentation, which is not a usual RIS addition. Something that is added to Darkness. I'm within a percent or so of all of these ingredients, see Post #7 (different hops)...

Ok, I have no experience with that type. But if you have the right Bell and cap size, I'm stuck. Looks like you are doing it right to me.

I like a well aged sour/lambic too. This is probably too late for that endeavour though, as they usually need a year+ to start hitting their peak. Otherwise, Saison :) Somewhat agree on Kolsch, but I feel like they are best 3 weeks after lagering (so about a 8 week grain to glass).