Lots of different ingredients will add complexity. I like to make BBQ sauce and it's easy to make a basic one with a handful of ingredients, but the best recipe I've found uses 16.
But you're gonna get diminishing returns as you add more stuff. The question, IMO, is whether or not the...
Just made this up on a whim. I'm trying to pair the banana esters of a hefeweizen with a big floral/citrus hop flavor. And I think I'm going to try underpitching (just the smack pack - no starter) in order to favor ester production.
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.039 SG...
I suspect what he meant was that IPAs will still taste good after a long time sitting on the shelf, not that they won't change at all.
I once had a year old Hazed & Infused and the hops were damn near all gone but it had turned into a pretty good amber ale. (That isn't a perfect example since...
Decided to try a modified version of this:
5gal batch
1 lbs Cara-Pils/Dextrine (2.0 SRM)
5 lbs Extra Light Dry Extract (3.0 SRM)
0.40 oz Centennial [9.70 %] - Boil 45.0 min
0.40 oz Centennial...
I made a modified version of BM's Centennial Blonde the Friday before last (7.5 days ago, not last night). I'd like to add dry hops tonight but I'm not sure how much.
Recipe Specifications
--------------------------
Boil Size: 5.00 gal
Post Boil Volume: 4.50 gal
Batch Size (fermenter): 5.00 gal...
How strong was the extra hop flavor that this contributed? I've an extra ounce of Sterling laying around, and I'm wondering what it'd be like to use it to hop the priming solution for an English dark mild I'm currently fermenting.
I prefer to mess with kids by explaining philosophy and asking their opinion. I once explained the ship of Theseus to a 9 year old and the look on his face was gold. hahaha
http://en.wikipedia.org/wiki/Ship_of_Theseus
Must be a testament as how much of a metalhead I am that I didn't have any problem reading that. Looks more black metal than death, but whatev. Very very cool dude.