Recent content by bulldogbrewhaus

I have really come to enjoy centennial and amarillo hot side and citra plus whatever cool hop du jour I'm feeling for dry hopping (recently ekuanot). I enjoy the citrus/pine and gentle bitterness from those two hot side up front and then the fruit forward character of citra and friends to...

Hull melon is fairly subtle in my experience. Pretty true to its descriptors, just need to double up to get what you are likely used to out of American aroma hops. Sounds like a tasty combo. Cheers.

Apparently you unearthed a divide among the homebrewing community. I'll withhold judgement as I recently had a tasty carrot/cucumber gose that I wanted to hate. Also you have a great user name, so I'm on your side. Actual advice: I've had good results adding fruit purées after or during cold...

My experience with saison yeast, generally speaking, is that the warmer you allow the fermentation to finish the better attenuation you will get. Don't be afraid of temps close to 90. The DuPont strain needs extra warm temps to finish nice and dry. Have not used this specific strain. A lot of...

Cheers! I thoroughly enjoy his videos. FWIW most of the brewers I have spoken with like to combine the powder and pellets. Larger yields on commercial systems since the powder goes twice as far as pellets in theory. Not sure if I have had a 100% lupulin powder beer yet.

Some discussion on lupulin powder from the man himself. https://m.youtube.com/watch?v=8vv4aw1wreY

You could consider using some Midnight Wheat from Breiss. Its dark as night (like 550L iirc) and imparts very little roast flavor. I think Firestone uses that in Wookey Jack. Love me some mosaic though.

This is a good point and a variable not yet discussed on this thread.

With harder water, acidifying your sparge water as well can help. I worked for a commercial brewery with hard well water. We used phosphoric acid to lower mash pH and also acidified our sparge water. We knew our calcium content to be high. The beers we brewed that were primarily base malt would...

I would guess it's related to your water. If you aren't adjusting your mash pH, start there. Second to that, consider calcium additions. From Palmer's Water (page 147) : "Calcium is the friend of all brewers who brew with alkaline water. The reaction with malt phosphates is one of the...

Any response to your inquiry? Really enjoy both of these beers.

Good people of HBT, I apologize if this has already been posted but I just couldn't commit to digging through 365 pages of posts. Some good info in this article not only from Kimmich but other great brewers as well. Great thread, hope this is helpful...

Anybody fancy a certain chocolate malt, or find one in particular to be superior?

@AZ_IPA-I have brewed your recipes in the past and enjoyed them, hats off to you. I see this thread started quite some time ago. Any adaptations? Perhaps using some carafa or debittered black to cut back on the roast/astringency? Just curious as these malts are alot more readily available...

Just wanted to chime in on this discussion. I am working on a session ipa recipe for the brewery that I work for. I also went to brewschool in the UK, work for an american craft brewery and have gained a pretty good understanding of how to brew quality session beers. Many of my suggestions have...