Recent content by Pharkan

I would go with all amarillo. I have done it in an American wheat before, and it is used in beers such as Mikkeller Drink in the Sun and Three Floyds Gumballhead. Both overly delicious!

The turning point is when you pitch your yeast. Skunking of isomerized alpha acids (ie photooxidation) requires riboflavin (vitamin B2), which is produced by the yeast to take place. See http://www.rsc.org/delivery/_ArticleLinking/DisplayArticleForFree.cfm?doi=b316210a&JournalCode=PP for...

It will be a different beer. You probably won't get the excessive pear aroma associated with GSAs (Duvel in particular), but some fruitiness will get through - more like dark fruits or raisins (although not as much as with WLP540). If you can't get 570 at all, give it a try. It will still be a...

The Danish brewery Amager Bryhus used 20 different hop in the first batch of Rated XX, and upped it to 23 last time they brewed it. It sure isn't their best beer in my opinion, as the different hops don't mix very well and the beer seem out of balance (even for a hop head)...

I'd say that you should ferment it with wlp570; that'll give you all the pear flavor you want.

That is also true. I do, however, doubt that the OP's friend is missing the preindustrial christmas beer a la gruit, as he is refering to something brewed by every brewery. I'm up for a few Christmas IPAs at Ølbaren soon (that's where I got it last week as well). This weekend (probably...

Edit: didn't realize that you already brewed the beer. Good luck with it! I brewed one up last summer and bottled it a month ago. Turned out delicious, although a stronger than I intended. The alcohol hides well, though. I think that the yeast should do play the lead role in this beer, so a...

Danish and Scandinavian brewers tend to use cascade a lot these days. 'Traditional' danish christmas beer is not spiced, though, but merely strong eurolager / industrial bock. Think Tuborg Gold or almost any european lager, just a bit stronger and equally bland. Some of the newer...

This weekend, my brew buddy and I were about to bottle two batches before going to a Mikkeller tasting (all the Mikkeller single hop IPAs, including the world premiere of three new ones). As I went down to our brewing room in the basement of our dorm, I saw a shadow running across the hall...

Clim8 will be released in two weeks time, I'll return with a review.

I think that they did calculate in the emissions from the enzyme production. However, the brewery, Harboe, is known to make the cheapest swill, only most of their beers taste ugly, not just bland. I once bought their pale ale just to discover that it was brewed with a lager yeast. I will...

I think you'll be happy. My main point was merely that amarillo isn't too overpowering for an american wheat. Please tell us how the beer turns out!

My brewing buddy and I keep at least a sack of each of wheat and pilsner, and two sacks of Maris Otter. We get MO even cheaper than any other pale malt, so we basically use it for everything, including american pale ales.