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This is a first for me as well. Here in Baton Rouge the most popular beer to go with crawfish (outside of the BMC light lagers) is Abita Strawberry. But if you were to make a hurricane beer, I'd think a light wheat ale with something like Amarillo or Ekuanot hops (to simulate the orange)...

Galaxy and Vic Secret both give distinct pineapple flavor and aroma to me.

You're correct that it was 007, but it's 1318 now. And Ghost is pretty much all Citra hops, at least in the whirlpool/dry hop. Andrew is pretty secretive with his recipes, so I haven't had any luck getting too much info from him re: grain bill. But it's not too complicated. Figure that 1318...

I didn't notice the dates when reading, but the whole time I was thinking to myself that I design several of my IPAs to finish around 1.020, so why would this be a problem.

So much "Get Off My Lawn!" in this thread. I like hazy IPAs. I like clear IPAs. I like session IPAs. I like triple IPAs. You may not like what I like. And that's OK.

You just described the Coors Light method. That's exactly how it's brewed. It's a whole lot more cost effective, especially at those volumes.

Agree with the above poster. Add whole beans or coarse crushed beans directly to the fermentor for 24-48 hours. I'd just go with a full 12oz bag and you should get great coffee flavor. The darker the roast, the more likely it will help offset the sweetness of the beer.

More like a winter warmer or even a Scotch ale. I didn't want the Belgian yeast esters to overshadow the pecan.

I've brewed a pecan strong ale a couple times for Christmas, and it's turned out great. Mash with roasted pecans, as well as dry-pecan it after fermentation is complete. The second time, I soaked the roasted pecans in bourbon, and it was delicious.

One man's too much coffee is another's "this needs more coffee." :yes: I generally use 12oz of whole coffee beans in my 5 gallon batches for 36-48 hours right before kegging. If you're kegging, you can add some vanilla extract to it which should smooth things out.

I've brewed a peach wheat several times. Even mix of pilsner and wheat, and some acid malt. Use a neutral bittering hop for your desired IBUs. It takes a LOT of peaches to get peach flavor. I've always had to supplement with some peach extract. Also, adding some lactic acid at packaging will...

I've got 3 taps, but sometimes I only have one or two on at a time. However, right now is a challenge. I'm a week away from serving 2 kegs at a homebrew festival, so I just kegged one of the beers and it's hooked up for testing purposes, but I can't really drink it. I've almost done with another...

If you're doing a saison with 3724, I would just pitch and not worry about putting it in the fermentation chamber. If anything, you want it warmer than normal ale fermentation temps anyway so that yeast can do its thing.

I have less money. So there's that.

Just curious, what in the brew day can possibly make it 7 hours long? I did a double brew yesterday, IPA and a kettle sour, and total time from heating of the first strike water to final cleanup was 4 hours 10 minutes. 60 minute mash on both, though the kettle sour was no sparge, and I'll still...

Found your problem. 4 ounce dry hop in 10 gallons of NEIPA won't do the trick. Triple that, at the very least.

Sounds cool @TxBrew

I'd enter it as 30A - Spice, Herb or Vegetable Beer

I wish I would have bought more Galaxy hops when they were on sale.