Recent content by tyll-matic

If you're doing a secondary, and especially if you're bottling, be very wary of introducing oxygen into the beer. Oxygen is definitely the enemy of long-term hop flavor stability post-fermentation. So regarding your question, this means that to make the most of those additions, you should be...

Don't forget that you could wait until the week before you decide to finally bottle to dry hop. That way, even though it may be awhile before you get to drink the beer, it will still have a good dry-hopped aroma.

I definitely agree with those above me and will add this - Beersmith will work much better for you if you create a custom equipment profile (because your system [I]is[I] unique, as is mine, and almost everyone's). Measure your liquid volumes to find out how much you lost in the mash tun, from...

I haven't; but I do try to read a lot of posts here and at other forums. I'm fairly new to brewing (since June of this year, done about seven batches myself and then some with my brew buddy); but I try to read all I can get my hands/web-browser on. My main resources for a while now have been...

It seems to me that if you really wanted the flavor/character imparted by 1275, you could start fermenting with that and finish with something fairly neutral with a higher alcohol tolerance. But considering I've never done anything like that before, take my advice with a grain of salt.