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I definitely agree with you. The grapefruit and tropical flavors are there and although Saaz gives a hint of those I do think C hops are more likely. Maybe the rep misspoke? If anyone can make a very successful clone, please let me know! :)

I was at a beer event hosted by Lagunitas this week and they mentioned it was brewed/dry hopped solely with Saaz and Chinook hops.... it was the first time having this beer and it was delicious

So I have never made mead before, nor have I even tasted it (my first order is supposed to arrive today from NY, I'm in CA)...however this sounds so much fun. I have a question about aging. At some pout down the aging process the yeast will go dormant and things will settle down. Do you keep...

That is my plan with my current batch (pasteurize that is). Everyone on this forum seems to have a lot of success with it and I'm currently using lactose to backsweeten and I'm not sure how much of a fan I am of that. Also, my carb has been VERY low in both my ale and champagne yeast....how...

It didn't taste too great in my opinion. Also, I'm not sure why but it never completed the fermentation...I don't think it did at least. I didn't have a hydrometer back then (just got one yesterday) so it's hard to say for sure. However I made a batch exactly the same but used Nottingham ale...

So I spruced up my Champagne yeast as mentioned above...I boiled 1 cup of water, 1/2 cup table sugar and 2 containers of fresh blackberries for a few minutes breaking up the blackberries with a fork. I let it cool for about 10 minutes and then racked my cider over it (1 gallon). I also threw...

I notice a lot of people on this forum use the cold crash method. My research prior to coming here led me to believe it worked better to let the brew ferment all the way and then back sweeten (I'm using lactose) and carb using dextrose. What is the upside/downside? Thanks for your help!

Did you just throw the raspberries in or did you boil in water and sugar? I've heard people doing both. I have some head space in my carboy and so my thought was that if i boil some sugar and water with the raspberry it will fill it up a little.

Hi all, I am new to these forums (and to brewing cider). I started my first two batches a few months ago. My first batch using Pasteur Champage yeast turned out fairly disappointing (1 month in secondary before bottling), however I also made a Nottingham Ale yeast at the same time which I...