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I've recently used them in a IPA with a 50/50 mix of Pacifica and Galaxy. Though I haven't had the opportunity to taste it yet. I've heard from others that it is a nice combo.

I'd just sub out all of the base malt for light munich. This is similar to what I do with dunkelweizen and it is quite toasty, I also add a pound of dark munich. If you want added flavor add some victory as well.

Maybe a combo of both. But I don't get onions from Summit or cat piss from Simcoe. I use Simcoe and Summit a lot.

Heres my best answer. And I've had them alone from a local brewery Toppling Goliath in a beer called Zeelander IPA that was great but whenever I used them they initally come out like an overpowering body odor smell. Then as they soften they are quite earthy and resinous- a little dank and very...

BS. If you just do this beer with nelson at 45, you will be able to tell. It's not all bitterness. I'm not sure where that started but if you have ever brewed a beer with just a 60 min addition that isn't overpowerly malt based you can taste the hop that was used. I've done this many times and...

I've got 8 oz sitting vacuum sealed in my freezer. I hate them alone but lightly mixed with other more citrusy hops like Amarillo and Galaxy they are ok. I've tried to give them away locally but no one wants them. No lie...

I've used this yeast 3 times now. First was a West Coast Style Red hopped to the bejesus with Nelson Sauvin. The yeast took about 48 hrs to get rocking at 65F. Worked fairly quickly but it didn't floc any better than US-05, beer is ok at this point, no yeast flavor and fairly dry. Beer #2 was a...

Vodka acts as an extract solution. Soluable in alcohol more than water. Not unless you add a LOT, the flavor will not be impact by the vodka. This is the only way I add spices to beer. I use 8oz of vodka to steep my orange zests and coriander, for example, on my Wit beers and there is no...

I like the recipe and give it a little time, the hop character might show itself. Since you are looking for toasty rather than malty sweetness. Try this- Mash lower to achieve a dryer beer. Drop the vienna and add 6-8 Victory Malt or you can replace all the basemalt with a more toasty base...

While I love my American hops, I am finding this to be somewhat true in regard to the complexities of New Zealand and even Aussie hops. Some varities cannot be compared because the counterpart does not exist in the US or NZ but I have ben supremely impressed with NZ hops that I can compare to...

Pffffftt. My HB store has these.

As part of my sons birth announcement to close friends and family- I gave out corked and caged bottles of an American Farmhouse Style Ale (no such thing obvs) with a special label. I've saved 2 for myself and him. I came up with a unique recipe that he and I can brew for his 21st Birthday Party...

I agree with Denny- I never do a 90 minute boil with Pils malt and never had issues with DMS

When the beer tells me it's done. Brewing to a time schedule or waiting a set number of days or weeks is completely idiotic IMO. Now for the session ales I brew, which is a wide variety, those I like fresher than others. So I am usually drinking them out of the keg by 21-30 days on average...

Millenium Galaxy IPA with a simple malt bill and a crap load of Galaxy in aroma and dry hop

Likely not. From using that yeast if you do indeed get bubblegum it takes a long time to condition out. The banana I've gotten is pretty volatile and never lasts, for me at least, past kegging. It's only there in my gravity samples. When ever I've used it, its very spicy. But I try to keep the...

Banana yes, coconut no. Bubblegum yes, coconut no. Pepper yes, coconut, no. :D Must be some flavor interplay between the yeast and the fruit? Or could she be mistaking some of the yeast derived flavors for coconut?

I'm sure it's ok as well. Starches will have a negative impact on beer stability but it will probably be fine. I've done that early in my brewing career as well with no impact or at least I didn't notice it at the time.

Doesn't matter. Melanoidin Malt doesn't have enough diastatic power to convert itself at mash temps. You need a base malt with enough to help you convert, such as basic two row. You essentially just filled your beer with starch. I'm sure it will be fine but it isn't a good practice.