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I think the beer does add flavor, especially if you use a stronger beer with some actual flavor (aka, not BMC "beer can" beer). My personal favorite is to use a richer dark beer such as stout or porter, to simmer slowly for an hour with onions added to the pot, and to constantly ladle the...

yeah, this was on my list for next time....I really liked the beer, but it was like drinking a milkshake.

amarillo is a nice, mellow mango-ish counterpoint to the pine/citrus harshness of chinook. I use that combination a lot in IPA's (for late additions and dry-hopping especially).....you can pair it with cascade and centenial just fine too. The only time I have used amarillo exclusively has been...

anyone who has ever tangled with a roggenbier will tell you: rye makes for thick, chewy beer. In fact, I foud it to be overkill at 35% of the recipe. the flavor was great but the body was something like thick nectar, which ruined the summer spice beer I wanted at the time....oh well. suffice...

I've been bucking the traditional wheat/pils/bittering hops/yeast hefe idea this summer and my experiments have turned out great so far....I personally think I may always use cascade/amarillo for hefes from now on precisely because I like the citrus/mango notes play with the banana clove notes...

I just made a rasberry wheat and I simply crushed and added the rasberries right to the primary...mostly because I'm lazy in the summer heat. It smells delicious and I'll be bottling next week or so. I have read several recipes where the raw fruit is just added directly because the alcohol in...

I have noticed in Brewing classic styles that the recommended levels of priming sugar go up for the really big beers. Do I need to plan for more priming sugar when bottling an RIS or Barleywine? why is this? thanks.

This would work well. the bottle conditioning time is fine, too. Just keep in mind that aging is not a benefit to an IPA and that english yeasts tend to add yeast funk, which is great in a lot of beers and really adds a nice element, but I don't want it near my american IPA's, for the most...

right on the bottle of pliny the elder, it asks you to drink it young and not age it. THis has been my experience as well. I have brewed several IPA's and they peak between 3-5 weeks from BREWDAY! The clean yeast and simple grain bill allow for a quick turnaround which maximizes the freshness...

I just brewed 10 gallons of all amarillo am-wheat (wheat/pale malt -50/50) and am fermenting half with german weizen yeast and half w/ kolsch yeast, the latter being transferred over a bunch of rasberries in a few days....amarillo is the perfect hop for american wheats (unless you're going for...

I'm not an expert on old ales, but as far as I know they aren't supposed to be dark beers really. at 23 SRM you are in brown ale territory, or approaching porter. Also, I believe treacle will give you a black licorice like flavor...... I think of old ales as less hoppy versions of...

Personally, I feel that the late hops don't 'disappear' but rather add an underlying complexity of flavor that would not be there without them....they do have a subtle effect, atleast that has been my experience with big beers and late hops. The old ale I made without late hops is very...

Some people have describe wits as hot-dog flavored.....mind you, this is only "some people"....I wonder if there isn't something specific that sets that in place with this yeast....I have always used the white labs Wit yeast and I've never had that problem myself, but it sounds unappealing. If...

You might as well up your roasted barley too, assuming you want some lasting roastiness in there to counter the raisinlike flavor you're going ot get from the Special B. As for hops....I would probably create a varied schedule for this beer. For example, FWH'ing is great and all, but you...

how about a basil/peppercorn/american stout?

go barrleywine and up your dry malt a few lbs to get a true BW gravity.....in 7 months it will be delicious....dry hop the hell out of it too, but wait until just before you bottle to preserve as much aroma as possible. I am biased because I am sitting on a really good barleywine of my own...

I think if I was brewing this I would likely not use any late addition hops, or only use a small amount of something delicate (noble type like hersbrucker or styrian goldings) at the nose end. I would also keep the IBU's around 20-24 just because the point is to let the fruit/ginger come...

I brewed a crack'd wheat clone once (my own attempt) and utilized cascade and amarillo in a wheat beer with bavarian weizen yeast, and though I didn't quite end up with a good new glarus clone, I did end up with a really flavorful wheat brew....I thought the fruitiness of the yeast blended...

I think a quick rundown of the recipe would be helpful in telling us what the blackberries and ginger are up against.....I think it could be decent in a kolsch or a blonde, but it may clash with some american hops.....then again, cascade can have an almost mango like presence. more detail...

Well, I just brewed an Imperial Stout and dumped it onto an Irish ale yeast cake and it blew off like a madman for two days and then pretty much subsided completely....I think it is still fermenting slowly, but I'll bet there's enough alcohol in there to slow it down considerably. So yes, I...