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Are you using dme or LME? I plugged all of the ingredients of the second recipe into BeerSmith using dme and got a predicted gravity of 1.062, but I may have my efficiency set fairly low for the mash portion. But if I use LME for the first one and don't enter any other ingredients, I get...

@soccerdad already mentioned this, but Citra can give off a "catty" aroma. There's an aroma that is usually described as black currant in hop profiles, but to some people (I'm one), it smells like cat urine. I've used Citra in beers and didn't detect the catty aroma from them, and I've read...

You can use a muslin bag for the dry hops. Sanitize it first.

Years ago, I had a project in Moncton, NB. Everybody told me I should try the blueberry ale at The Pump House. It had a lot of blueberry flavor and i asked how they made it. The bartender told me it was their regular blonde ale poured on top of a bunch of crushed blueberries in the glass.

You've got brewhouse efficiency set to 100%. I would change that to something lower. Some people get >80%, but I think something like 75% is probably a reasonable starting point. Depending on your actual results, you can adjust to fit your efficiency.

They tend to expand when they absorb water, so you need room in the bag for the hops to expand.

Are you looking for homegrown whole leaf hops? I've got about a pound of hallertauer hops I could part with. Some from 2015, some from 2016, and some from 2017. I vacuum sealed them right after dehydrating them and have kept them in my chest freezer since then. I've got a high end dehydrator...

Long ago, if I wanted to feel hungover without drinking enough to get hungover, I'd drink Schlitz or Blatz. I've never had colt 45, but Google tells me it's owned by Pabst and is still being made.

Yes.

I just checked archive.org and picked a random date from 5 years ago, and it shows magnum and perle for bittering: https://web.archive.org/web/20130115000221/https://www.sierranevada.com/beer/year-round/pale-ale

I guess my memory is better than I thought. I've only recently started doing all grain batches. Before that, I'd mash to get about 3-4 gallons of wort. If boil that on my stove and add the extract at the end (in my case it was LME). If you're boiling the full volume of wort, add the dme at...

If the can isn't leaking or bulging, it should be safe. It'll be darker and less fermentable, but it'll be safe to use. I wouldn't trust the yeast, though.

As Kent88 said, you should probably use some sort of brewing program to figure out the exact amount of base malt to use (don't go by what I came up with trying to remember conversions off the top of my head).

The recipe is using Pilsen DME, so ideally, you'd want to use Pilsen malt. You could use two row in a pinch (I tend to buy two row in bulk, so if I were doing it, I'd use two row instead of Pilsen, but if you need to make a trip to the store, Pilsen would be a better choice). You'll still want...

A couple of other people posted while I was creating this reply, and all of the responses are fairly similar, but I'll post anyway. Mashing and steeping are different. When you steep, you're using specialty grains that were kilned to convert starches to sugars. They are then heated to...

If i remember correctly, spraying with water can wash the aphids off. If that doesn't work, insecticidal soap may do the trick.

I like that idea. I get canyon winds (sustained 90 mph, gusts over 140). I just gave up on the hops on the side of my house and concentrated on the ones protected by the house. Maybe I'll give this a try.

Thanks for the correction. I'm still trying to learn my way around neomexicanus hops.

I just use cheap tent stakes. I pull them out and the end of the season and keep them in the garage for the winter.

I'm not sure hops will do well in Phoenix. I think they need a period of dormancy in order to be productive. Your best bet would probably be neomexicanus hops. They're native to the southwest (identified in New Mexico, hence the name). As far as I know, great lakes hops is the only source for...