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brewerd up a batch of this last night, i made a few changes tho i subbed black malt for roast to give it more of a stout feel and lowered tho IBUs to make it sweeter and shot for an OG of 1.064, im hopping for a cross between founders porter and a milk stout

this was great, iv been very interested in sherry and rum flavours i get in beers like fullers 1845 and northcoast strong ale, its very hard to find any info on this so this was a nice article to read

as said before hoppieness depends entirely on the amount of hops you add to the beer. I think its apparent now that mineral additions dont enhance malt or hop but in fact alter the mouthfeel making it sharper or creamier. i think people like the idea of a sharp crisp hoppy beer and believe...

thanks braufessor i tried this on mY LAST IPA SO LOOKING FORWARD TO TRYING IT ILL KEEP YOU POSTED woops caps lock

thanks braufessor i tried this on mY

I think around 100 cl 60 sulphate and 140 chloride, and then whatever bicarbonate u need to hit 5.35 mash PH that's wat I took from braufessors post who said it worked well for him I used that on my last brew so I'll se how it goes.

I think sometimes it can come down to the variety used. What did you dry hop with?

im planning on trying something similiar however i have not had good results cold crashing after dry hopping in primary i think its to do with leaving the hops in them extra 2 days which gives me a lot of grassyness ( i use a lot of hops so anything more than 5 days is negative). so for my next...

one thing i recall is when i first dry hopped in a keg i used about 5oz in a hop bag, when i pulled the bag out it would fit through hole so i had to give it a good pull which squeezed the bag through and as this happened all the nasty juices came out of the bag and into the beer. this really...

i never Ever use a 60 minute addition the earliest one i make is at the 30 minute mark on 6-ish% beers most of my hopping is done in the last 15 minutes and thats where i get my bitterness from. are you using any software like beer smith to dial in your IBU's, be careful with hop stands also...

thanks ill try the dark munich along with some special b and a clean ale yeast

ye i was thinking of subbing the crystal for special b and see how that works, i still cant get my head around how it makes dark fruit flavours with that yeast. i usually associate them flavours with belgian yeast strains not malts

so im looking to brew a bock. im aiming for something like anchor bock which is bursting with dark fruit flavours like plum raison and fig. im surprised that things like pale malt, munich, dark crystal and chocolate (which are listed on the website) along with cal V yeast from white labs would...

that was very enlightening and i have to agree with everything you said most cloudy hoppy beer iv had tastes poor and have some sort of flaw, maybe the flavour is great but the finish is too bitter for example. through years of drinking beer iv come to prefer clear beers and its simply because...

one beer i dry hopped in the keg never cleared, it was constantly cloudy and very soft and creamy, to be honest i didn like the creamyness it actually came across like a nitro beer and it never seemed to take up carbonation to the extent i wanted, bubbles were alsways very small. when i...

For me personally I like to have my beer crystal clear going into the keg that way I know there's no proteins or yeast in suspension so once my beer is in the keg and is dry hopped I know for a fact that my haze is a hop haze and nothin else. I dry hop at warm temperatures also, sorry if that...

I think your on To something here I think clearing the beer to get all proteins and tannins out is the best option and is what a brewer like Sean would do that stuff tastes nasty. Dry hopping in the keg with huge amounts gives a great hop haze which is where you want your haze to come from not...

so iv got two brews with similiar water profiles and equal ratios of cloride to sulfate (51/57) but i just cant get over how smooth one of them is, its a deschutes fresh squeezed clone and i kid you not its like a nitro beer, the bubbles are tiny and theres no carbonation bite in it at all, wat...

Great article I love how he talks about the juicy flavours I much prefere these over the grassy earthy aromas and flavours, he's speaking my language

It's funny it feels so creamy and silky it's amazing wat water can do, I think we need to get away from the malty/hoppy thing for sulfat/chloride ratios and instead refer to it as sharp/creamy mouthfeel as to me it influences the mouthfeel (which can effect bitterness)