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Or Cascadian Dark Ale. Or India Black Ale. Whatever you want to call one of those rather hoppy high SRM things. This is somewhat of a kitchen sink/attempt to clean out my current specialty grains while attempting to not appear to be a menagerie of random ingredients. OG: 1.065 FG: ~1.012...

As the title explains, I have a lot of Czech Saaz and Styrian Goldings that I want to use up before I head off to grad school. I'm not worried if they'll be fine in the freezer for another year, I just want them transmogrified into liquid storage. I'm going through my other American hops with...

*Voodoo Bacon Maple Ale. It may also be that I'm qualified to post in drunken ramblings and mindless mumblings that it seems alright... Only if you watch this video while you drink it: You're welcome if you thought you wasted your money.

While I know there can often be disagreement with judge's opinions, I feel like I usually agree with the scores and feedback I get. My IPAs are good by my standards, but they're definitely missing that extra umph to really open my eyes when I take my first drink. My biggest problem area seems...

Because why not?

Well not entirely not a clone of Founder's, since I'm planning this next rendition to basically be a moderate strength interpretation of the clone. Thing is, I'm not sure how it'll work out at around 5% abv as opposed to my original clone's 8.3%. This is what I have so far: OG: 1.053 FG...

I entered my more or less standby RIS recipe into competition not too long ago and I was fairly pleased with the results. It scored a 34.5 and I'd say the judges were just about spot on analyzing it. The recipe is: OG: 1.100 FG: 1.023 ABV: 10.0% IBU: 71 SRM: 56.7 16.0 lb 2-row 1.25...

This is a Tripel I brewed back on 1/14 that's been sitting in secondary for 10ish weeks. It smells and tastes great, but what's going on with the top 25% being dark? Oxidation?

I've always wanted to do one of these things, and I figured I may as well do it with beers I'll want to drink. So I decided on a Quad/Saison duo. So here's what I've come up with so far: 2.5 gal Quad / 5 gal Saison split Master grain bill: 12.0 lb Pilsner 1.0 lb Munich 1.0 lb White...

As the name says, an IPA that I can have more than a few pints of in a night without winding up in the Taco Bell drive through and missing a shoe. Loosely based on enohcs' American IPA recipe in the recipes section, since the batch I brewed of it was fantastic. Batch size: 5.25 gal Yeast...

I'm a big fan of the fruity/citrus IPAs, and thought I'd experiment with some new varieties I've never used before (Summit, Bravo) in conjunction with Cascade/Centennial. What I have so far: 60 min - 1.5 oz Bravo [14.2%] 15 min - 1.0 oz Bravo [14.2%] - 1.0 oz Cascade [5.5%]...

For the first time, I was that dirty SOAB that cleared out the bottle shop's inventory. I did give it about a few week's time from getting on the shelf to buying the rest left, so I don't feel too bad about it.

So this is completely unconfirmed, but this post showed up on my facebook wall this morning: Not sure if this is old news or not, but it's the first I've heard of AB actually trying to break into the craft industry. If this actually makes it to production I'm really curious as to how they'll...

My latest IPA had 7 oz of hops, hit right at 70 IBUs, and still isn't hoppy enough IMHO. Just a few months ago I was completely content at only 4 or 5 oz of the same hops. Looks like it's IIPA territory for me from now on. And the funny thing is, I haven't had any IPAs for about a month now...

So I'm doing a series of single hop APAs to showcase the characteristics of each hop, and I was wondering how to adjust the hopping schedules between high AA hops and lower AA hops. I just brewed one with Cascade, and my hopping schedule was (for an OG of 1.050 and 5.5% AA): 1.5 oz - 60 min...

Style: American Stout Batch size: 5.25 gal Yeast: S-05 OG: 1.061 IBU: 50.3 SRM: 36.5 Grains: 8.50 lb 2-row 2.00 lb Vienna malt 1.00 lb Roasted barley 0.50 lb Crystal 60*L Hops: 1.00 oz Bravo [14.2%] - 60 min 1.00 oz Cascade [5.5%] - 10 min 1.00 oz Willamette [5.0%] - 0 min Misc: 8.00 oz...

Be sure to find a way to filter out those grounds before your bottling bucket, or grind the beans into a fine powder. Just got done with the most frustrating bottling session I've ever had. Bits of coffee ground would get stuck in my bottle filler's plunger every other bottle, so I'd wager it...

Since I figure I need another big beer in my pipeline, I've been looking to brew a Belgian Quad. I've looked over some of the recipes on here and some commercial examples, and so far the one I've liked the most is Boulevard's Sixth Glass. They have a laundry list of malts listed in their...

I'm looking to do another somewhat large order of hops, and since I'm on a Belgian kick I may as well make it for hops I can use in those styles. I was thinking along the lines of: 1# Czech Saaz 1# Hallertau 1# Styrian Goldings 1# Tettnanger What hops do you use the most when brewing...

The beer in question is Great Divide's Colette. I've done a simple culture of the yeast and am decently happy with the results, but according to the label they use a blend of four different strains, one apparently being a wild strain as per someone on this forum directly asking Great Divide. I...