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So I have a cider that I was going to dry hop but just realized all I have are herkules and a tiny bit of Newport left. I've used the herkules as a bittering in a German ale, but haven't been able to find anyone's experience with using it for aroma either as a late addition or dry hopping. Thoughts?

Ending up adding some of the lees to my bottling bucket with my concentrate. Thanks for the advice!

So I haven't been brewing in quite a while. And completely forgot about a cider that's been sitting in primary since October. Looks good, smells good. Worth bottling? If so, should I add some yeast to the bottling bucket with my priming sugar, or should there be enough left in the batch to...

Lol, my fault. I was drunk when I posted this. Yes I was curious about others preferences on these beers, as well as any other coffee beers. Was just trying to start a discussion. Thought it was obvious enough.

I do not like Blue Moons Iced Coffee Blonde Ale. I Do like Deschutes Cold Brew Coffee Lager. That's all. Discuss.

The grains are honey malt, crystal 40, and Munich. So I was able to tell those apart easily. The extract is golden light, Amber, and Maris Otter. The Maris Otter is a bit darker but the golden and Amber look practically the same. They are for separate batches/recipes. I didn't, however...

So I was working the other day, I'm a delivery driver, and I knew I was going to be near my LHBS, which is not close to where I live, so I called them up and placed an order and asked them to have it ready for me in the afternoon. I was so pumped. I haven't been able to brew in weeks. When I...

SWMBOs friend grows hops in her front yard, has been telling me for weeks she's bring me some. I asked my wife if she knew what kind of hops they are...i'm done. Shes just too pure!

I thought so too but only after I had gotten started. That's what I meant by changing it on the fly. Still new on figuring out amounts when I wing it. I'm ok with the hops, there's no such thing as too much. The extra grains didn't seem to hurt too much, my starting gravity was 1.051, so not too...

Hey I was on a steady weekly brew day schedule for a while. You gotta with small batches.

So between end of school year for the kids, holidays, birthdays, family visiting from back east, and getting laid off, its been a bit since I've had a brew day. Well I remedied that today. Took stock of what I had on hand and originally set out to make a slightly hoppier Mirror Pond clone, ended...

I just brewed a Pale on Friday, everything went great, but fermentation started very active within 8-10 hrs, no worries I set up a blow off and avoided a mess. My question is this, fermentation has eased a bit and it's safe to remove the blow off and put in my airlock, but everything that was in...

I ended up deciding to go with a simple pale ale with Azacca and Willamette hops, gold malt extract, victory malt and some caramel40 i forgot to list above for my specialty grains. In the process right now. Just bottled my first hodgepodge recipe that I'll just call a Northwest Rye for now...

Thanks for the advice and suggestions. BIAB is definitely my next move, and I will be going to bigger brews, another reason I'm only doing small batches now is to practice, practice, practice. My thoughts are to make a bunch of small batches and work out any mistakes, and figure out all the best...

So I'm new-ish. But I've caught the bug. 3 batches in and I am addicted to brewing. Currently brewing extract, small batches(1 gallon), mainly for time and space constraints. First batch(kit) was meh. Just bottled the 2nd(kit), and dry hopping the 3rd(cobbled together 1st recipe) in...

I have a question, I've seen a lot of articles and videos saying to add about half the LME at the start of the boil and the other half as a late addition, is there a significant difference in outcome from splitting the additions as opposed to adding all post boil?

Wife and I are already talking about growing next season. Im Right in the middle of Willamette Valley and there are a ton of great hops farms within 30 minutes!

That's a lie, actually. I am from Massachusetts(Go Bruins!), just displaced in a small town in western Oregon. I am a new brewer, 3 batches under my belt. First one tasted like prison hooch. Did not take sanitation seriously enough and it was sour city. I also realized a few other mistakes I...