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Looks to me like the Sorachi Ace/Brewers Gold might make a good finishing addition to a Belgian something (bittering from something else on the list). I'll let others more versed in the dark arts of hop blending pair up the rest of your hops for IIPA/IPA/Red/Pale/etc. It looks like you'd...

Second the flavor-only add. Don't waste fresh hops on bittering, especially when the math involved - in figuring out the AA% and water weight - is little more than a WAG anyway. Dump it all in the flavor/aroma, and enjoy. Most importantly, however, don't save it. I've found fresh hop beers...

Which yeast did you use? There are some that just don't drop (I'm looking at you, WLP008). When I ran into that issue, I just siphoned it off from underneath the krausen into secondary, without too much trouble. As for your hops, it looks okay to me. If you had any spare hops in the freezer...

So I was looking at my hops inventory, and decided I needed to burn through some. So, I built up an English IPA, and an Ordinary Bitter, which should take care of the 4-5 English varieties I've got in the freezer. Then, I decided that what better way to use what's available than to do a...

I'd second rhys. 20 IBUs on the 60 min addition is usually plenty for bittering, and that's mostly what the 30 min add will give you, too. Maybe put the Cascade at 15-20 min if you're going more for flavore, but 30 seems like a little early. I've decided that big, juicy, late hop additions go...

No finings in this one. It's supposed to be almost opaque. But I'm pretty laid back when it comes to that sort of thing, anyway.

Second the braggot suggestion. I had a ton of honey I wanted to use in a single beer, so I made a tripel braggot. It turned out really well. One note of caution - it takes a LONG time to condition out. It took almost 2 months to clean up the "hot" alcohol taste (and I had tolerant yeast), and...

So my higher-altitude yucca source down here in NM didn't really pan out - the deer all beat me to it. I had all but given up on getting another batch done this year, until I took a trip back to CO, where it's been cooler and wetter. I managed to pick 2.6oz of soapweed yucca (which is milder and...

Excellent. That sounds like an interesting couple of hops. Let us know how it turns out!

'Merica. Not life-changing, but, for a spoiled Burqueno, I learned that Nelson Sauvin really complements a farmhouse yeast blend.

I've been toying with a similar beer for Christmas, only based on the NM biscochito, which is a lard-based cookie with anise seed and cinnamon. I was thinking of going saison with it, because I think a spicier, drier yeast character would probably go well with the "spiced cookie" theme. A more...

On the back porch, which is right off the kitchen. I occasionally have to rig up a big piece of plywood to block the wind and keep the burner going strong. Other than that, no complaints.

I think I got pretty close to the herb ratio. Just smelling the brew kettle, there was no overpowering aroma - thyme, sage, rosemary, and hops were all present, with none overpowering the other. I'm pretty excited with how this might turn out. Also, it smelled a bit like Thanksgiving, which...

This sounds awesome. Though the fact that, with those ingredients, almost none of the categories really scares me probably means I'm not as smart as I think I am. (Okay, the hop restriction for the IPAs is a little puzzling.)

I'm finally doing this. It's only a gallon batch, mostly because if I screw up the herb-ing, I don't want to have to choke down a full batch. [Unnamed] Wing Beer Batch Size: 1.00 gal Boil Time: 90 min Est Original Gravity: 1.055 SG Est Final Gravity: 1.006 SG Estimated Alcohol by...

I've been drinking this one for a while, and it turned out pretty well. The home-toasted wheat gives it some character, but the star is the Pacific Jade/Amarillo/Crystal. Definitely a good combo. Pacific Jade works really well with a wheat beer. When they say it has some black pepper...

It's ready. Some notes: 1 - I used way too much yucca. 1oz/gallon is probably a maximum. 2 - It's still decent. I'm not convinced that a Kolsch is the base style for this one. A saison or, if you can lager, a pilsner is probably a better idea. Something that can stand a few more hops to work...

If you've got your grilling technique wired, go for it. I tend to wimp out and approximate the grilled flavor with some smoked malt and honey malt. One more thing: I've decided that using sweet corn makes it really hard to clear up, for whatever reason. Not that it really matters, of course.

I've been using 1.020SG for potential on the sweet corn, and my numbers have been pretty close. I don't remember exactly what I figured for the yield per ear, but 4-5oz of kernels per ear sounds right.

I've done a sweet corn cream ale with the frozen stuff, straight in the mash, but haven't used fresh yet. I do have some in the freezer, but haven't gotten around to it yet. A couple thoughts: Try some 6-row for extra diastatic power. Maybe add the corn cobs for extra flavor. I would steam...