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Thanks. Maybe I'll use all of the Simcoe, and hope to get to the LHBS in the next week or two to buy more for dry hopping. Kinda just stuck with what I have for now.

Anybody? I am thinking of using the Summit for bittering, and 1/4 oz of each of the other three at 20 and 5. Keeping the last 1/2 ounce of each for dry hop. But I am afraid that 3/4 oz total hops at 20 and 5 is not enough for the taste and aroma that I want. I also don't know if a combo of...

Trying to figure out if a combination of these hops will work together. I know Amarillo and Simcoe are a good combination. I have the grain for a 1.070 og wort. Available hops: 2 oz Summit 13% 1 oz Amarillo 1 oz Simcoe 1 oz Centennial Any thoughts on a hop schedule from all the...

I say blend. I blended mine a couple of times with a coffee porter and it helped. Of course, the porter by itself was better than the blended combination. I am intrigued by the above IPA idea. I might do that with one of my last bottles. I have only kept it because I am one of those folks...

Sorry - It did not mellow. That's what I intended to convey with the in-artful sentence in my first post. I was hoping it would mellow, and maybe it did a tiny bit, but it was still overpowering. I still have bottles left from the brewing which was about 2 years ago.

I did this once too. I was making an (attempted) Old Peculiar clone and put in the blackstrap instead of treacle. Bad mistake. I tried to age it for a while to see if the blackstrap flavor would mellow over time - it didn't. Made for an interesting brew, but not what I wanted and not...

It's summertime - brew a hefeweizen or a saison. Patersbier is also a great summertime easy to drink beer. Also very easy to brew. https://www.homebrewtalk.com/f37/my-next-brew-northern-brewer-patersbier-137976/ - this is a thread for patersbier, and Northern Brewer lists the ingredients if...

I'm not actually trying to cover up anything. I am more interested in doing something that takes advantage of the "tart" flavor brought out in this batch by the wild yeast. As I noted above, the taste sample was not "vomit" awful, but actually pretty interesting. I just hope that I can make...

After doing a lot of research and looking at pictures, it looks like my Haus Pale Ale has developed a pellicle that resembles pics of Lacto (or maybe Brett?). The beer had an off flavor and seemed too bitter at the end of primary, so I let it sit in a secondary for the last 3 months. Now it...

I think Hops and Pie is great. Also, the Falling Rock taphouse in LoDo has a lot of good craft beers on tap.

I'm really late on this thread, but I have some friends that like to make "beeritas." 1/2 beer and 1/2 margarita with extra tequila. They're better than I thought they would be, and a natural for salty beer. In regards to why she did this, if that's what she did for you ignoring her, what did...

My first year hops plants have all reached the top of the trellis. Should I just let the main bines continue to grow (they are reaching for the sky about a foot above the top of line), or should I cut the tip off to try to encourage sidearm development? I am just trying to get as bushy of a...

I do a lot of LME brewing. Never noticed a "twang" that I can think of. That being said, I usually use my LME within a day of buying it at the LHBS that turns over quite a bit of extract weekly. This year, I had a big delay in brewing and did not brew a batch that I had ingredients sitting...

I assume he actually meant a "glass top" stove. I have one and I boil a flask on it regularly. I have heard that it is not a good idea, but no problems so far. The volcano effect is the main deterrent because you have to watch the flask pretty carefully for when it starts to boil. Edit: my...

Just picked up ingredients for a Pale Ale, an IPA, an Irish Stout, and a Hefewiezen. I think I'll do the Pale and the Hefe on Saturday, then maybe brew the other two later next week.

I put a gallon of a maarzen to the side and fermented it in a pumpkin like other threads have shown. Turned out pretty bad. Kinda like I had fermented it in a cardboard box. I tried adding some pumpkin pie spices and that just made it taste like I was trying to cover up the cardboard taste...

I saw that description (citrusy) on the Beer Advocate website. I agree with the sweet/malty assessment w/ spice at the end. The apple character caused by my beer being green makes sense. It has been just 5 weeks fermenting and a week in the keg at this point. I'll give it time. Great recipe...

Carl G, the original is really cloudy as well. I just brewed up my first batch. Tastes great, but my wife thought that there was a very strong apple flavor. I've heard of Dead Guy described as citrusy or fruity. Anybody know if this is this normal for the style? Also, if I wanted to cut...

Ordered a bunch of stuff on Christmas day online. They just informed me that they shipped it today. Very quick response considering the fact that it was Christmas weekend.