Recent content by Buna_Bere

If you can get your hands on a Kona Big Wave, which is awsome, it's hopped with galaxy and citra. Personally I'd like to try a galaxy, colombus dry hopped combo.

science and beer colliding, long live iipa's

I can't say for certain which year the crop was from, but I had a very fresh Green Flash Double Columbus on draft a week ago and it was great, I tasted nothing but pine resin.

I agree that Big Wave is delicious, awsome hop aroma. I don't know that there is a substitute for Galaxy. Maybe an El Dorado, Crystal blend? I've done a single hop Meridian and I got nothing like Galaxy. Slumbrew makes an IPA called Flagraiser that uses Columbus, Crystal, and Galaxy in the...

I bought a Kona variety pack that included the Big Wave, surprisingly delicious. The hop aroma on this beer is incredible, I got a feeling this is brewed with some hop extract very late in the process because I get almost zero hop bitterness.

Try a whirlpool addition, and dry hop addition of Amarillo and Centennial. The only beer I've tasted the rose flavor in was Peeper Ale, there's a clone recipe here on HBT. I've done single hop Amarillo and single hop Centennial and never got the rose flavor, so you might only get it with the...

He's definitely saying 4.5 oz per 5 gallons for a dry hop addition. If you use his IBU's of around 45, he says around 50% of the IBU's come from the bittering. You'd need to work this out with beersmith, but the tricky part is how long to hold the hot whirlpool to get around 23 IBU's. He...

Here's the peeper clone recipe from the brewer, HBT member jfowler1 gave me a copy of this email from Daniel Kleban, so all the thanks go to jfowler1. glad you liked the beer. your recipe is actually pretty close. i use american 2-row base malt (88%), then red wheat(3.5%), vienna(3.5%)...

Another fan of Resin here. I was working on a clone of this back in September, never made it, but I'll give you the info I found. First I tried to contact the brewery, Shane and Jan answered my email very fast, here's the info they gave me, the first email is from Shane, the second from Jan...

Since they add yeast back after filtering(or centrifuging, or both, or fining) the sediment is only yeast. In an unfiltered homebrew the sediment is hop material, protein, and yeast. And the yeast they add back is chosen because it tightly compacts, rather than the yeast used for fermentation...

very cool.

I know Sierra Nevada centrifuges, then they add a small dose of yeast back for the bottle conditioning. Can we see a pic of this centrifuge you plan on using? I've only ever seen one, Surly Brewing uses one, here's a link to a youtube vid at Surly, . I was curious what something like the one...

If you're looking for a more fermentable wort go with 148, if you're looking for a less fermentable wort go with 156, if you're looking for a balance of the two 152 is your number.

The osmotic pressure difference from the distilled water wouldn't be healthy for the yeast. I know I've read that somewhere before.

Here's a really nice chart from Kai's page , I've found my best American Ales have been made targeting a mash pH of 5.40, and that's a room temperature target that was calculated with the EZ water spreadsheet. Here's a link to Kai's full page on mash pH...