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I'm a fellow avid Broncos fan displaced in Chicago, but luckily there's a good amount of us here. I've been wanting to brew something Broncos inspired and it would be cool if we could collaborate on something. What about a beer with 50 ingredients to commemorate SB50?

I brewed an IPA with 100% Brettanomyces Bruxellensis Trois (WLP644). Starting at OG 1.061, I checked the gravity after a month and it was down to 1.012. It's been a month since then, so two months of fermentation. Do you think it's ok to bottle? I'm planning on drinking them slowly over a long...

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I'm brewing this today, BIAB. I'll be sticking to your recipe almost exactly except I'll be using WL001 with a 24 hr starter and Colorado 2-Row instead of standard 2-row. Regarding the hopping, I thought Fresh Squeezed had an almost juicy hop aroma, did you get that result with your version...

What yeast was the most successful? Something British and dry? Also, I'm surprised to hear they didn't use any simcoe. Modus has a distinct piney character to me and I figured thats where it would come from, but I guess I'm just not familiar enough with columbus.

Were you happy with the malt profile? Everything, including from the brewery, advocated a 2 row/ESB blend, but that recipe features only 2 row? I've never used ESB so i'm not sure what that would contribute to the flavor and how it relates to the original. Thanks

Did you follow the fermentation schedule from the recipe? It seems pretty aggressive. Also, you wouldn't do any late hop additions but those with the hop back? I wonder how they get that pineapple taste on the finish, if I'm remembering correctly.

Hopefully trying to resurrect this one again. I'm originally from Colorado and now live in Chicago where Odell's is woefully unavailable, but on every visit back I try to get as much of this beer as possible. I think it stacks up favorably against any great Midwestern IPA (i.e. Bell's Two...

I just had one of these and thought it was awesome. Hop bursted goodness with a simple but substantial grain bill. The taste was a ton of fresh melon, passionfruit with some citrus and floral notes. I'm actually thinking of trying to clone this one for my next brew, thinking it will be a good...

I brewed this up yesterday and it went really well. This is the recipe I went with for a 5.5 gallon batch. 10 lbs. Maris Otter 8 oz. CaraPils 8 oz. Crytal 40 8 oz. Melanoidin 4 oz. Rolled Oats I ended up going pretty experimental with the malt bill (e.g. the oats). I want to make sure there's...

Thanks for the replies. What effect would having too many roasted grains have on the beer? The reason I used the oats was to assist head retention, not really for flavor. Let me throw out a rough draft of my new recipe with your input considered and see what you think. 9 lbs. Maris Otter...

I brewed this one about 3 months ago and am about to crack my last bottle soon, so I'd like to tweak the recipe and get some feedback in order to improve it. Overall, I feel like the beer was definitely good and tasty but not great. In my opinion it was a little sweet and one dimensional because...

I brewed this last weekend almost exact to the original recipe, except my LHBS was out of sweet orange peel so I used 1 oz. bitter orange and 1 oz. tangerine peel. OG 1.061. What do you think?

Thanks for the reply tall guy. My idea is that the golden oats will give a satiny finish to the beer and aid in head retention like you mentioned, and perhaps it will pair with the fruitiness of the galaxy to create a creamsicle-like effect. Fingers crossed. I hope the overall grain bill gives...

I brewed this the other day and am looking for a little feedback and what you think I should expect. Here's the recipe: All Grain, 5.5 Gallon Batch 8 lbs. Maris Otter 8 oz. Carared 8 oz. Munich 10L 4 oz. Honey Malt 4 oz. Golden Naked Oats Mashed at 153 for 60 min 1 oz. Warrior (15.00% AA) 60...

Brew went well, even better considering it was fueled by Zombie Dust - awesome beer. My OG came in at 1.10 so I actually exceeded my efficiency estimation and am happy with that. The only issue is that I dry hopped too early (it's my first time doing it) and tossed in 4 oz. of Galaxy the day...

I really like that hop advice. Your 17 years of experience trumps mine by a mile so I'm going with that. What do you think of this hop schedule? Beersmith has it coming out to 117 IBU's. 1 oz. Chinook at Mash 2 oz. Chinook at 60 .5 oz Citra at 50 1 oz. Centennial at 2 3 oz. Galaxy...

Here's my proposed changes: Grain Bill 8 oz. Caramel/Crystal Malt 1 lb. Munich Malt 11 lbs. Pale 2 Row Malt Hop Schedule 1 oz. Chinook at Mash 1 oz. Warrior at 60 min. 1 oz. Centennial at 20 min. 1 oz. Citra at 15 min. 1 oz. Galaxy at 5 min. 4 oz. Galaxy dry hop during primary...

That's good to know. I've had some big beers in the past that have finished overly sweet and I wonder if not using a starter is why. I did a little research on this site and have some idea of how to use one. Do I add the entire yeast package into the DME solution?

Thanks. What would you recommend instead of all that crystal? I was trying to keep the grain bill simple so I could start to get a feel for my preferences. Also, what purpose does a yeast starter serve? I'm not familiar with them.