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I would recommend cutting the carapils down and reducing the mash temp. 1.017-18 has quite a bit of residual sugar which tends to mute hop flavors and aromas a bit. If you can get your FG down around 1.010-12 it should help bring the hops forward. I also second taking a look at water chemistry...

Pull yeast from fridge and slap it right away. In 4-6 hours it will be swollen and ready to go. If you go 1.75L in a 2L flask on the stir plate, in my experience, it is going to foam out but this has never resulted in an infection so I don't worry about it. I use homebrewdad.com for my starter...

So I paired 1oz of Columbus with .5oz EKG in the WLP060 batch, and 1oz Centennial with .5oz Azacca in the US-05 batch. I will have to wait and see how things work out. Both smelled good 12 hours after the hops went in.

This is disappointing. I am sorry they pulled the rug out from under you. I appreciate all your efforts on this front though. Cheers.

I brewed 10g of American Pale Ale on Sunday. I used 17lbs pale ale malt and 1lb crystal 40 as the grain bill. In the kettle I hopped with .25oz Topaz FWH 1.5 oz each Centennial and Columbus at 10 1.5 oz each Columbus and Centennial at flameout (whirlpool for 15 minutes). I used Us-05 in...

Favorite: Special Roast-it has a nice tangy flavor with bready aromas that are unique and wonderful in amber to brown ales. Most used: C40-just a nice sweet note with a bit of caramel that nicely rounds out an awful lot of beers. Munich/Vienna: I love these too but I use them as base malts and...

I can give up the half bag of wheat that I am splitting with Quincy if that is acceptable to him.

I made a premium bitter with these hops last fall. I had 1 oz of Boadicea with 1 oz of EKG in the Whirlpool, and 1 oz Boadicea at 15 minutes. It was a simple recipe and it had a nice floral character with hints of orange. Overall very mild but pleasant.

Looks good to me!

Exactly. I don't care which malting company it is from. I plan to use it at 10-20% in pale ales and such, so I'm not looking for major flavor contributions. Let me know if you want to split and if you have a preference.

Does anyone want to split a bag of wheat before this thing goes final?

Hell yes! We are going to both shows, that is precisely the purpose of our trip. We got pit tickets on Monday Night!

When I went on the googledoc it wouldn't let me change the name so that I could set up a page for myself. As to the wheat I would like; I don't have strong feelings as I plan to use it in relatively low percentages in pales ales and such. I am up for Best Malz pale wheat, Briess White Wheat...

Galaxy is one of the best stand alone hops I have tried. That said they pair nicely with Citra. I actually have a pale ale on tap that used Galaxy, Citra, and Azacca. It is excellent. I have never tried Mosaic so I don't know how it will play with the others. What I will say is I think you would...

I am in as well. Thanks for setting this up again. I am hoping to split a bag of wheat with someone, so if anyone is interested, lets talk.

I'm the one that likes Belgians and she almost exclusively drinks pale ale/IPA. I appreciate the tips. I think I will try to hit two breweries, maybe one in the afternoon and one in the evening. I've also got to try and take in some other culture in Chicago... I'm not sure why but apparently...

Very helpful. I don't think Three Floyds will be on the agenda because we're not going to want to drive if avoidable. I'm thinking dry hop and revolution.

I am visiting Chicago in August and will have a Sunday to goof off. I will be with my wife and we both think it might be fun to visit a brewery or two. She loves IPA's and I'm more eclectic but would really like to try an offbeat Belgian beer, or two. We will be staying within walking distance...

1oz Willamette/.75oz Topaz FWH 1oz Willamette/1oz Azacca 15min 1oz Willamette/1oz Azacca Whirlpool 15 minutes (then drop to 175F) 1oz Willamette/1oz Azacca Whirlpool 20 min sub 175F This was for 10 gallons. I dry hopped 5 gallons of this with 1oz Azacca and it was so fruity and delicious. I'm...

I had great success last summer pairing Willamette/Azacca in roughly equal parts in an Amber Ale with a similar malt bill and gravity. The combo came in fruity with floral components. The fruitiness was really tropical/stone fruit focused. Something about Azacca seems to pair well with...