Recent content by QC_Brew

never got around to it. Just brewed a pale a few weeks ago but I still have 4 oz in my freezer I plan on using soon. If its similar to amarillo sounds like it'd be great in an IPA or pale might have to try it out.

No I don't think that they are very pronounced, you would be fine to zest a few lemons. I would be interested to play around with the bittering hop as well, maybe Columbus or cascade? I dry hopped mine 50/50 cascade and lemon drop, turned out pretty good. I'm out of town for work I'll try to...

Finally kegged that lemon drop pale. The hops are interesting. I get kind of a lemongrass flavor from the hops. I would use them again. I bet they would be great in a blonde ale, they are only 4.4% alpha. I just brewed that centennial blonde recipe from here I would have loved to use them in that.

I've read that it gave a green pepper-esque flavor which I don't know how I feel about when going for a dry west coast IPA. I was thinking some 2 row, Munich, carapils, and corn sugar to dry it out. Columbus for bittering and equinox and 6277 10 minutes and down to a whirlpool for 45 minutes or...

Anyone brewed with these hops lately? Just picked up 4oz of each. Ive got about 3 lbs of hops in my freezer that I'm gonna try and clear out with a big IPA. I wanted to use equinox and EXP 6277 somewhere in there just not sure where. Thanks!

The new Stone "Delicious IPA" uses lemon drop hops as well. Been trying to find it around Charlotte but the few bottle shops I've been to sell out the day they get it in. Tough getting good west coast beers out east sometimes. This is the recipe I threw together for these hops. What do you...

Nice. I haven't done a wheat in awhile that might be a good summer time beer with these hops. I was thinking the same for the hop schedule. FWH and then a hop burst at the end.

Hey guys. Got my hands in 8oz of newer hop called "lemon drop". My understanding is it's a splice between cascade and a German hop. As the name implies it's gonna be a floral and citrusy hop. My questions to you guys is has anyone used them yet? If so in what? How do you like them? I'm...

I should have included the recipe in the original post. Its a pull from Yoopers Oatmeal Stout. You're spot on with 20% roast malts. Im not sure but I think my brew shop using briess malts for most. I would have to ask next time I go. I know for sure the 2 row is briess. 7lbs 2 row (briess)...

thanks for the input. bumped up the baking soda a little. Heres my finished water profile now: Ca 52 Mg 2 Na 56 Sulfate 56 Chloride 46 Bicarbonate 150 expected mash pH 5.5 Hardness as CACO3 138 RA makes a little more sense now being close to 90 for a 32 SRM beer. It must be...

Yeah it was the free version. Didn't even think about the sparge water diluting the Na levels. I agree about having a little sodium in darker styles. At what levels do you think the Na starts to impart unwanted characteristics? I'd definitely like to keep it under 100ppm. That's for the input...

Hey Guys, Long time lurker. First time poster. Been toying with some water adjustments for the past 5 batches or so. My tap water is soft, practically distilled water. Got my ward labs report back a few months ago and here's what I'm dealing with. Ca 12 Na 5 Mg 2 CaCO3 38 SO4 12 Cl 8...