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Im not sure. Some people have said it's a good way to compare hops and learn about them.

You can pop the top on them and put a couple hop pellets of different hops in each bottle, recap them, let them sit for 3 days, and cold crash them.

Thanks. I think I'm also going to try the bud light dry hopping experiment too so I have a better idea of the flavors and aromas from different hops

Also, what are some good hop combinations for pale ales (american or not)?

I'm trying to branch out and start learning how to create my own recipes now. I thought I'd start by taking a pale ale recipe to use as a base (probably the BCS recipe) and messing around with the hop schedule. The recipe calls for pale lme, wheat lme, and Munich lme. My lhbs doesn't have Munich...

Isn't flaked wheat cheaper than wheat LME? I'm just wondering if there's some other reason behind the wheat LME that I"m missing here. My gut tells me that if he was looking for more head retention he'd just get flaked wheat, given the small amount that's needed. That said, I'm pretty new to...

For the all grain version of the recipe he suggests substituting wheat malt for the LME, so I don't think he's going for flaked wheat. But I wouldn't think that 1 lb would add significant wheat flavor to the beer. What do you think?

That makes sense. The recipe actually calls for wheat LME. Would this have the same effect?

I've been reading through some of the recipes in brewing classic styles and noticed that its not uncommon to add a small amount (half pound or so) of wheat to the grain bill (in his English IPA for example). What's the objective here? What does it contribute to the beer? I wouldn't have guessed...

Me too. I haven't found a lot out about it either. Austin Homebrew Supply has a clone kit, but there's no way I'm paying 50 bucks for it lol.

I'm looking for a full sail amber ale extract recipe. Here's the description Our Amber is a sweet, malty, medium-bodied ale with a spicy, floral hop finish. It’s brewed with 2-row Pale, Crystal and Chocolate malts. And we hop it with Mt. Hoods and Cascades. ABV 6% IBU 31 Does anybody...

I'm interested in cloning this as well. Anyone tried it? How was this recipe?

I see. Do magnum, tradition, and perle hops have anything in common then? Or is the label on that beer just a bunch of hype?

Fair enough. Still interested in exploring the possibilities here :-)

I'm not really sure because I'm still kind of new at this. I just know that the bottle for the southern tier big red imperial red ale called them 'hallertau magnum, hallertau perle, and hallertau tradition.' Maybe they're indicating that they used the German varieties of these hops. All I know...

I guess what I'm looking to make here is a deep amber or reddish beer with a fairly big magnum/tradition/perle/hallertau hop presence balanced by enough malt sweetness to cut some bitterness

The northern brewer Munich extract is only half munich malt. I'm not sure if it would still be too sweet, but maybe I could change the extract additions. Maybe 6 lbs Munich extract and 3.15 lbs maris otter or pale extract? Also, I've never heard of a rheinisches bitterbier. Can we find these...

I like malty beer. But, the northern brewer Munich extract is half Munich and half pale. Would this be too malty still? Maybe German IPA is not the best descriptor. I'm just using an IPA recipe as a starting point and making changes from there.

In the southern tier imperial red, they call the other hops hallertau magnum, hallertau tradition, and hallertau perle. I guess they are all derived from hallertau. I like your advice here though and will definitely play with it. Maybe I'll do some one gal batches

Edited to remove quote.