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Yeah, that would be my concern, too.

I'm with beergolf. I'd set up a hop schedule more like 60-20-15-10-5-0.

A growler of Marble Red fresh from the taproom. Every time I drink this beer, I can't believe how good it is.

After 72 hours, it's down to 1.005, and still has a little evidence that it's going lower. The sample was definitely strong on the yeast character, but it was obviously pretty fresh. The lemon from the Sorachi Ace was present, but not overpowering. Had a lot of wheat character, with just a...

I grabbed the wrong bag of white powder, and ended up priming a beer I'd secondaried with Brett C (WLP645) with lactose. I can personally attest that this particular strain of Brett will not really ferment lactose.

It's definitely somewhere between 16D and 16E. It's a bit lighter than planned, because the Aromatic and Munich malts I ended up getting aren't quite as dark as I'd expected. No biggie. Brew day went pretty well. On the advice of the guy at the LHBS, I added 4oz of rice hulls, and didn't have...

Master of Disguise. Sadly, I don't think I'm a fan. Which is weird, because I like everything in here. Maybe it's a watered-down coffee flavor that's not quite right. It was a valiant attempt, though.

Thread Resurrection! A while back, I brewed a saison with sage. Used 0.1oz/gallon at 10 minutes and 0.2oz/gallon at 3 minutes. It turned out decent - it was at the very top end of what I'd call acceptable. Definitely a sage-y beer, in flavor and aroma, though the rest of the beer wasn't...

Thanks. I'd been rolling it over in my head, and came to the same conclusion you did regarding the split Brett addition. I might be able to pull it off if I pasteurized that portion, but that's a little too much trouble. I'll probably mash lower-longer and give the 3711 more sugars to munch on...

I've never had the Dextrine malt get too malty for me, but your mileage may vary. Flaked barley might work, too, but I've never tried that one.

If you still want to bump up the mouthfeel for a cream ale, but don't want to lose clarity, I've found that Cara-Pils or Dextrine malt works pretty well.

Bump. Anyone else brewing spring beers yet?

One of my favorite beers ever is the Biere de Mars from New Belgium. Since they only seem to brew it every time Mars is in full opposition, I thought I'd take a recipe I found and tweak it a bit for my own. The original has lemon peel and lemon verbena, which I'm trying to approximate with the...

I got a box/bag of coffee from Honduras when I was down there a few years back. I thought it had more of an earthy flavor compared to Guatemalan, but they're definitely in the same family of coffees. Good stuff. I would second The Dude's burr grinder suggestion - it gives a uniform grind...

I'm following up a Project Dank (Oct 2014 edition - it was getting close) with a Sunner Kolsch. That's a change of pace, I'll have you know.

brwagur, the monks sell their neomexicanus harvests at holyhops.biz. They have a few aroma notes for the different varietals, and the applicable numbers, as well. Haven't tried them yet, though. I haven't found anything about getting a rhizome, unfortunately; it would be cool to compare how well...

Thread resurrection! I was curious about what others thought of peated malt, and found nothing but haters before I found this thread. I used 12oz for about 11% in an amber, and my only complaint is that it seems to work with the Munich malt to get almost cloyingly malty. I didn't have any...

Thoughts on Liberty here? I'm thinking about a saison using Neomexicanus hops, but I'm having a hard time pulling the trigger at $5-6/oz.

I did an APA playing with some homegrown whole hops, and everything I found said you need to multiply your normal weights by 5 or 6 to account for water weight. Basically, if you'd normally add an ounce of dry hops, you need to add 5 ounces of your fresh hops. (If you've already dried yours, you...

The LHBS doesn't have anything but the basic rauchmalt (well, they have peated, but that's not quite the same), but I might try to smoke some of the base malt on my Traeger, with applewood pellets, and see what that gives me. I suspect it'll be a little more potent in the smoke flavor. One of...