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Au contraire, a mild Brett aroma and flavor are indeed typical for the style. I'm not sure you would get a "mild" character though from fermenting a full five gallon batch with Brett. I feel like I've seen it more where you add Brett, maybe just in the form of some Orval dregs, after...

Did I read that correctly that you are using 80% Rye Malt extract in this??

I had this problem once and got it out successfully. I don't recall where I read this method (probably here somewhere!), but what you do is stuff a plastic bag, like wal-mart grocery bag, down in the carboy and maneuver the stopper into the bag then pull the whole thing out. I imagine if the bag...

If you sub in the Ahtanum there then you're going to lose the Cluster flavor/aroma I assume you wanted when you started out this thread! Ahtanum is good in APAs though....

Base: Heidelberg Malt Crystal: Chit Malt Specialty: Peated Malt Hop: Bobek Styrians Yeast: Wyeast 5526 - Brett. Lambicus

I'd say it has most to do with getting the most out of the alpha acids in your hops. You increase utilization pretty well up to 60 then just a little bit more up to 90 minutes. More than anything, I'd say that's it cause that's what everyone agreed on! :) I don't think evaporation and volume...

Dimethyl sulfide

Lately I've been using Tasty McDole's generic water profile. I've mostly been doing APA, IPA, American Browns, etc., so always a pretty heavy hop presence. I'd probably change it up if I do something more malty. I really enjoy the Bru'N Water spreadsheet. Using my water report numbers and...

Here's mine from Nashville, Davidson County, a few miles west of downtown: pH - 7.1 Na - 4 K - 1 Ca - 21 Mg - 5 Total Hardness (as CaCO3) - 73 NO3 (as N) - 0.4 SO4 (as S) - 11 (making true SO4 - 33) Cl - 6 CO3 - <1 HCO3 - 52 Total Alkalinity (as CaCO3) - 43

Nice on the Bosco's win! I wish I liked any of their beers and I'd get up there and try it! :cross: I got my beerfest tickets but I gotta admit, I usually try and make a lap in the first hour and it won't really matter what brewers are there cause I doubt I'll remember much of it :ban:

I think you need some flavor hops around the 15 to 20 minute mark.

I decided to just go ahead and brew with all those hops. Thanks for the contribution guys! :cross: Suho - if you want to bring those labels, that'd be sweet. I got everything split up into pounds and grouped together in the freezer. That would save me the trouble of hand labeling them myself...

33 pounds of sweetness! :rockin: Now, I can break this down into pounds.....or brew an APA bittered with only 33 pounds of whirlpool hops. Decisions, decisions.

I got a ton of hop flavor from a Simcoe Blonde Ale by using a small (0.25 oz.) of FWH along with only hop burst additions (15, 10, 5, 0). It had better hop aroma and flavor than any of my previous APA or even IPAs! I did an APA once with some biscuit and didn't really like the flavor it added...

Looks like we're back open for business! :ban: Anyone who is coming to the hop split on the 28th - I have quite a few brewing books in electronic format that I thought I'd share. If you're interested, be sure to bring a USB or hard drive to Bobby's.

Yessir!

I don't think buying kegs is "legal" anywhere for the most part. I'd advise to keep scouring craigslist; something will pop up eventually.

Berliner Weisse hands down. Perfect warm weather beer. One day some American brewery will mass brew this, change the name to something more 'merican, market it triple hop brewed and its gonna take over! Or so I tell myself....