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awesome. thanks for that!

How'd it turn out dry-hopping that early???

I'm good with adding more hops.... I was hoping to get that feedback here! Fort Point isn't incredibly hoppy.... but it's citrus as hell! As for the yeast, I had read somewhere that's what Trillium uses. I'll keep poking around.

gonna give this a go this weekend... 6 gallon batch: 10lb 2-Row 1.5lb White Wheat 12.0oz - Carapils 4.0oz Cara 20L yeast: WLP007 .25oz Columbus @ boil .75oz Columbus @ 10min 2.0oz Columbus - whirlpool 4.0oz Citra - dry hop 2.0oz Columbus - dry hop mash target -150...

I kept the pineapple in for 2 weeks... i took a few samples at a week and 10 days to make sure that it hadn't gotten too fruity. 2 weeks was perfect, imo.

thanks for all the input! I am not offended whatsoever, I come here for honest feedback! I designed the recipe with BeerSmith... It does categorize it as an American Pale. Sorry for the confusion in the op. My buddy that I am brewing with is not a huge hophead, so I was trying to tone down the...

What's up everyone?! I am planning this brew on 3/14... I am wondering if anyone has any input on this recipe... specifications- Batch Size (fermenter): 10.00 gal Estimated OG: 1.069 SG Estimated Color: 7.0 SRM Estimated IBU: 67.4 IBUs Boil Time: 60 Minutes 24 lbs 6.9 oz...

i wasn't going to add any fruit, but i was thinking maybe a little lemongrass... but i don't think that it's really necessary... Also, I wanted to rack to secondary for clarity. I think I will take your advice!!! Thank you!

Hey all! I brewed a Saison Brett on National Homebrew Day and pitched the brett about 3 days after the initial yeast pitch. I have let it age on the yeast cake for 6 months and am ready to rack out of my primary... However, I have been reading that it may not be necessary to rack to a...

i really like cascade... my last IPA was Cascade / Willamette only... i based my citrus pairing fom this chart: http://zekeshore.com/hops_v1.12.png

...looking to brew a citrusy ipa this weekend... here's the grain bill... not very malty, i want the citrus to stand out.. 5 gallon batch: 10 lbs 6.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.7 % 7.2 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.9 % 4.0 oz Caramel/Crystal Malt - 40L...

the brew went great yesterday... hit the OG on the head! i opted not to pitch any pineapple at flameout... it seems that the overwelming majority of people here just add frozen to the secondary, so I intend to go that route. thanks for all of the input, i will post pictures and taste notes...

BrewinHooligan, that recipe sounds delicious! i'm going with: 7# german wheat 3# german pils .5# munich .5# caramunich .75 hallertau - @ 45 .25 hallertau - @ 20 Wyeast 3860 mash @ 153 for 90 i was talking with my LHBS guy last night when i was milling my grains, and he suggested just...

i just know that when you simmer down fruit to make a "jam" of sorts, you put sugar on it... i'm up for trying anything though!

i want to combine my love of beer with my love of pineapple... the problem is, i just don't know whether or not the two will combine to make a delicious hefeweizen. i'm worried that if i add straight pineapple to the secondary, that it will affect the head retention... so my thinking was to...

so the first round of hops don't go in until 20 minutes left in the boil?

so i'm down to: 3# 2 row 5# briess red wheat 2#wyermann bohemian wheat malt 1# caramel 60 .5# special B would love to brew this weekend.

going to brew that Imperial Honey Porter that's been floating around this board.. but while digging through my cabinet, I found: 10# Briess wheat mals (red) 2# Malted Bohemian Wheat Malt 1# Briess Caramel 60 any suggestions on a few more things to add to get a good brew?

thanks for the helpful replies! I don't want to make it too crazy, as some of the ladies are only used to drinking crap beer. ie: bud light, miller light, etc... weak, i know... but i'm gonna do a batch that i will enjoy too... probably a nice ESB!

wondering if that yeast would be right too.... thanks!