Recent content by localholic

Update?

I would probably throw the 20g in. I've found NZ hops go very well with spicy hops like saaz or summer.

Its a fine idea. LME can divided up without worry. It doesn't need to be frozen after its been opened. I would also boil my wort, even if you're using hopped extract. Dry yeast can be saved in the open package if you put it in a ziplock bag in the refrigerator. Small batch brewing is a good...

I would mash most of the Vienna at 150 or so. Reserve a hand full of grain to inoculate the sour mash. Heat the mash to 170 to deactivate the enzymes after 45 minutes or so. Cool to 115F and throw in the remaining Vienna malt. Keep an eye on it for the intensity of its sourness, but a couple...

I agree with this. You could also use some invert #1 or #2. It'll make a very satisfying summer pale ale. I've been very pleased with these malt bills when used with a strong, but straight forward hop schedule. Also, mixing too much caramel with NZ hops can easily lead to a sweetness...

For a simple pale or blond ale, I would use equal amounts of Nelson Sauvin and a noble hop by weight all the way through hopped to 30 or 40 IBUs. The result should be very pleasing.

Good Idea. Nelson Sauvin mixes well with milder and noble hops. It's very distinctive without being overpowering. Saaz or Hallertau is where I'd go, but any of your hops should be fine.

I made a 15 minute hefe with wheat DME and WB-06. I hopped with Huell Melon to 25 IBU with one addition at 15 minutes. It's really hard to pick out any flavor from the hops. Their is a definite strawberry or fake candy strawberry aroma from the hops. It's nice in the hefe. I'd like to try...