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I just took my equipment + average ingredient cost + propane and came out with about a $0.86/12 ounce average. Hobby's cost money, mine doesn't...I'm saving money. I think people who feel the need to add in the time cost need to quit brewing.

Happily enjoying my final bourbon oak aged porter from a couple years ago...bittersweet.

I have the plan for a single hop series (APA) this summer. Tonight was Galaxy...then Simcoe, Centennial and Amarillo.

I could take a pic, but you would all see two buckets (IPA and an APA) in a cellar, doesn't seem exciting to me.

Pains me to say it but I am hoping for a Hawks (sigh)/Bruins final.

Tonight was an Our Lady Peace/Sevendust night. Went old school. But it varies (always rock/metal of some sort): In Flames, Parabelle, Chevelle, Faith No More, Apocalyptica, Red, Demon Hunter...

Used to be a Miller Lite Drinker, and I can't stand that stuff anymore. But, I can stand a Coors or Bud every so often as they just seem more crisp to me (which is the ONLY thing I look for in the big 3).

There were things I liked about Hopville, but Brewtoad had some functions I preferred so I made the switch a year ago anyway. Really these are just basic recipe calculation sites, and the hopville water calculator was way off for my system anyway (I have created my own Excel spreadsheet for my...

I assume 2 jobs would be a bad idea with the kids at home. It is high risk high reward, and that is the scary part. Sometimes we need to take the risk, but we need to make sure our parters are willing to take it with us. There will be some changes, and some very tight financial planning...

I could guess the responses you will get on here, and assume that is the answer you're looking for. Is your wife supportive of the change? These are not opportunities that will come up often.

I use a 10 gallon cooler for mashing and have done quit a few 10 gallon batches, but with a gravity limitation of around 1.055 (fine with me, I brew mostly session ales anyway). With a 75% mash efficiency I can mash about 24# of grain. But, you would need to split the sparge. If I want to brew...

Make a starter with the 1010 tonight either way, that will show you just how viable it is. You could always smack the 1056 tomorrow morning if the 1010 has not shown any growth.

If you're nervous about it, maybe just toss 'em out. But, they may still be fine for bittering.

Simcoe is a great bittering hop...try 'em out.

Guess I don't look at published recipes much anymore. I often do a 30-40 minute mash since that is about how long it takes for my sparge water to get to temp.

I know what you are saying, and agree. But I might also argue that a good low ABV session IPA or bitter should be consumed fresh. I generally aim to have these tapped in about three weeks, and two weeks is not completely out of the question.

Maybe even Gelatin at kegging.

I have a hard time picking against Chicago. Quick is of fire, but Corey Crawford owned the entire Wild series.

I like this idea: Sadly, I do not live in SoCal so I would not have a comparison. But, I appreciate when commercial brewers do things like this (another example). Does anyone else find it wierd that Balast Point is suggesting a 20 minute mash? I have done a few before, but I am not sure it...

"seems like everyone is doing that these days"