Thank you very much. This is helpful. So, corn sugar sounds like it is gone. But, as your feedback identifies, I am a little concerned about this becoming too thin. At the same time, I am trying to avoid something that is overwhelmingly malty. So, the question may be....do you have any thoughts...

If I am following correctly, Adding El Dorado as the 60 minute addition will be too bitter. Better course of action is to add Magnum at 60 minutes and at El Dorado late in the boil for flavor, if that. Presuming that is correct, what would you say I should expect from each by using in that...

Thank you for the advice. Forgive my naivete, but I have just a few questions: How is one to come to the conclusion that you can't steep Munich and Vienna, especially as a homebrewer? Is this a trial and error lesson people have learned along the way? Is this a fundamental construct of...

This is all tremendously helpful. I appreciate each of you taking the time to offer your advice. I have some questions that I will address as replies to posts.

Researching

I was a little ambitious with my first brew, trying to emulate one of my favorite dry-hopped Imperial IPAs. On round two, I am trying to scale back the complexity and just hit a solid crisp, citrusy, session IPA. I am particularly concerned about the malt bill, but I would be happy to hear any...

I live in an apartment and have limited options to create an effective brewing space. One limitation is that my sink is not nearly big enough to accommodate my kettle. I tried cooling in a large bin filled with ice, but it just didn't seem to to work. It took so much ice and didn't seem to make...