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Hey guys, any chance you could settle a debate between 2 friends and me? One of us thinks that beers get hoppier (aroma/flavour, not bitterness) the further down the glass one gets. The second guy gets strong hoppiness from the beginning. The third says it does change further down the glass...

When I was looking up the advantages of a longer primary over a short one the main thing that came up was that leaving the beer on the yeast for a while would "clean up any off flavours", but no real discussion of exactly what it improved. As an Englishman I quite like a good amount of...

Brewdog's latest beer is a 28% golden Belgian ale. Nothing too strange about that, they've made plenty stronger. But that was with freeze concentration. If I've understood this correctly they are claiming to have fermented all the way to 28% using just yeast, starting with their house strain...

I've been looking around and found out that if I leave a beer too long the aroma and flavour of the hops will start to fade, but I couldn't work out exactly how long it takes for this to start happening. I was planning to brew an extract IPA in a few weeks time, but I'd have to leave it at my...