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Message: <blockquote data-quote="donner" data-source="post: 1913886" data-attributes="member: 277">If you have the fridge or freezer* to dedicate to kegging, it's great. One keg vs. 48-50 bottles is much easier to both clean and store. I've got three kegs tapped and a forth conditioning at almost all times. If i need to take bottles somewhere i just fill a growler or bottles off my taps and go.To the OP, as you go you'll find that you like some times and some hops better than others. I really like the earthy hops that are in more of the english bitters (fuggles and EKG and such) and less of the citrus hops. That said, i've made some great pale ales with some new zealand hops that were somewhat lemon/lime. The great thing about brewing is that you can make the beer to your specs. Spend some time on the homebrew forums and you'll learn a lot. Honestly, the recipe is somewhat secondary to technique. The biggest improvement most brewers make is not extract to all-grain but controlling fermentation temps. When yeast get active they give off heat and the more heat they give off the more stressed they become. The more stressed they are the more off-flavors you get. If you want a 'clean' beer then you want to make sure to keep your yeast in the temp range they like.</blockquote>