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03-09-2016 5:30 AM

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  • Posted in thread: Bry-97 not doing anything on 02-22-2016 at 12:59 AM
    [QUOTE=ChelisHubby;7419267]I don't know Skyler a lot of people have complained about bry 97
    removing hop flavor. For a IPA I would use us05!:mug:[/QUOTEThat has not been my experience,
    but US-05 if ve...

  • Posted in thread: Bry-97 not doing anything on 02-19-2016 at 11:16 PM
    So if they're "both are very clean American-style yeast strains" why WOULDN'T a recipe be able
    to use either one? I might go ahead and harvest it just in case, but a few times I've used
    harvested yeas...

  • Posted in thread: IPA Recipe Critique - Cascade and Sterling? on 02-19-2016 at 10:53 PM
    I have never really worked with Sterling hops before so I don't know how the spicyness of
    sterling hops mixed with the citrus provided by cascade will come out. Thoughts on this recipe
    please. Batch S...

  • Posted in thread: Bry-97 not doing anything on 02-19-2016 at 09:40 PM
    I was debating on harvested the Bry-97 from the Cornerstone. It was used in my SMASH pale ale.
    However, I don't see any recipes down the road in my pipeline that will use 97, so I doubt I'll
    bother ha...

  • Posted in thread: Serebrianka hops on 12-16-2011 at 06:07 AM
    I have a pound of this stuff in the freezer right now and was wondering what to do with it. I
    imagine it is "noble type" since Russians don't exactly brew IPA's, but I would love to know if
    this will ...

  • Posted in thread: Nelson Sauvin hops in bulk?????? on 07-29-2011 at 04:09 PM has them in bulk, but it is pricey.

  • Posted in thread: Yeast for Special Bitter: S-04 vs. Wyeast 1275 Thames Valley on 06-09-2011 at 07:27 PM
    S-04 will be far more flocculant and a bit less dry. It also sometimes can provide a "bready"
    flavor that I enjoy in bitters. 1275 is rather dry and minerally and well-suited for an IPA,
    brown ale, po...

  • Posted in thread: Can you Brew It recipe for Anderson Valley Boont Amber on 04-25-2011 at 03:01 AM
    They are said to be similar to Glacier, which I find similar to Willamette or any other neutral
    English-style hops. Even goldings wouldn't be a terrible sub, I am sure.

  • Posted in thread: Dont Put Dark Munich in an IPA! on 02-08-2011 at 06:44 PM
    60 min, 90 min, 120 min - they all taste like candy juice to me. Then again, I am in
    California, so I really can't speak for the freshness of any DFH I've had.

  • Posted in thread: Dont Put Dark Munich in an IPA! on 02-08-2011 at 04:42 PM
    I use amber malt in my DFH clone- about 6 ounces in a 5 gallon batch. That's 3% of the grain
    bill, and that's discernable. I use no crystal or other malts in there, and I wouldn't use more
    amber malt ...