I always use 180 degree sparge water. No worries about tannin extraction because I batch sparge and the hot water isn't in contact with the grains long enough to bring out the tannins. Go for it.

Well, I did it. I haven't brewed since November of last year. I figured it was time to get back on the horse. With that in mind, I brewed a 5 gallon batch of Back on the Horse IPA. Now it's time for a nap. :)

I add fresh orange peel to my Belgian Trippel recipe. I grate it with a cheese grater to leave the pith behind and add it during the last 15 minutes of the boil. You could always prepare a tincter of the peels using a small amount of vodka if you want to better preserve the oils. Just add it...

I've ordered from them quite a bit. Even the older hops still pack a punch. They are stored well. Shipping is not really a problem for me as I live in Washington. They are a family-owned hop farm, and I love supporting this kind of business.

I've brewed a toasted coconut porter using shredded coconut. I didn't notice a significant reduction in head retention. Perhaps toasting the coconut drives off enough of the oils that they don't make much difference. I'm not sure how coconut would be in an IPA, though. Coconut adds a mild...

The Winco grocery store near me sells coconut sugar in the bulk section. I've used it in a few pale ales. It dries out the beer but also adds a little character to the taste. I usually throw in about a pound for a standard APA.

If I'm using rye malt, I always mill it separately from the rest of the grain bill. Rye kernels are smaller than barley and have no husk. I close my mill gap to crush them better then adjust it back for the rest of the grains. I've used both flaked and malted in my rye beers. I've haven't...

I've scored 4 oz. of cocoa nibs, but I've never used them before. I was thinking of making a chocolate porter. What is the best way to utilize them in a beer. Thanks for the help.

I was gonna say something, but I think this post is beyond repair. ;)

My wife just asked me this same question this morning. I received a delivery of three pounds of hops yesterday. After I open the vacuum packs for the first time, I just put them in ziplock bags and keep them in the freezer. I've kept them that way for up to three years with no noticable issues.

I was thinking the exact same thing. I feel most experienced brewers get too technical too soon with newbies. They need to learn the basics of cleaning and sanitation. Then they need to learn to have FUN with the hobby first. The geeky stuff can come later after they have a couple of batches...

Hey, all! I've been brewing for 15 years now. It's a beautiful hobby. It combines my love of cooking and beer. I just wanted to say hi. Cheers, all!