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Ken, congratulations on your pale ale! To a certain extent I'm beginning to think that "hop blends" of 5+ varieties are really just "insurance" against supply and integrity of taste/aroma or just a means to fluff your feathers. I could definitely be wrong and I'm surely not a super taster. Isn't...

What he's suggesting is to add more hops at more times; i.e., the nuclear option. You might also consider adding gypsum up to about 300ppm. That could help with hop "expression" and a bit of dryness/brightness to the beer. You can try this in a glass if you want (a pinch at a time) to see if...

hodge, great post on your results, thank you! Do you happen to have your fermentation temperature and FG readings for these batches? I will second your recommendation on carbonation. I've yet to try it myself, but you might want to look into natural carbonation in the keg. Might be able to draw...

This practice may have come from what traditional commercial breweries did either in the form of burton unions or the double dropping system. Burton Unions were used in part to reclaim excess yeast for successive brews and the dropping system was used to remove early trub (for cleaner yeast...

Whaddyaknow? I too have canned on my Maytag glasstop electric stove with an aluminum 20qt canner. Never boiled 4.5 gallons though. I have a 20qt SS pot that has a stupid indent in the center on the bottom that doesn't allow me to boil 2 gallons, something I'd like to use for small test batches...

Not that I have done this, but this recipe might be better off with split additions of dry hops and for shorter contact time. 8oz dry hop is a lot for 5 gallons. When I made this beer I did not purchase the kit (out of stock) and I used 2 oz for a dryhop, total. I understood that this wouldn't...

gbx, for the Boddie's did you "mash in pretty wet for a short time (~25-30min)...[to get] more body in the finished product" ?

Looks great. Let us know how that chocolate malt comes through. If I had that much I might consider adding it at the end of the sparge, or steeped separately, to try and cut down on the roast. Of course, I have no real qualms with how you brewed yours, it should still be tasty! What was your OG...

LexusChris, I tried a hefe with a 50/50 mix of Wheat/Vienna, and while not Munich and it being a lower grav ale, I agree with you in that I felt it was heavy. I like your suggestions (brewed Jamil's myself) but clearly there is room for variation. I should brew one up myself, the window is...

I've been to Benelux and Hollander a couple of times. I try to stay away because the prices are crazy. I guess that's the price of imports and doing business. The place gets packed so people don't mind handing it over. Of course, call me cheapo. But if I can brew these at home...?!? The first...

That is one tasty brew. To try and answer your question, in a way they might. The specialty grains might have been added in the second recipe to replicate some of the sweetness/flavors without having to adding the dark sugars. Or its a kitchen-sink type recipe. However, the big difference is...

I've brewed a number of hoppy reds and never felt like I pushed the bitterness enough to overcome the crystal malts; therefore, if you have any doubts to the level of your bitterness, whether it be variety (Magnum are smooth) or amount (lower boil kettle utilization) I would bitter more than you...

That was my next question, regarding the FWH. Sounds reasonable! About the EKG, I've heard that the amount you use (and/or how you use it) can result in "orange marmalade". I can't say I've gotten that from mine, but the pound of leaf hops I got several years ago did not sit well with me. Can't...

Thanks Patrick and congratulations on the gold medal! What about US Goldings do you like over the EKG? Is it simply freshnes or some other quality? I'm interested in replacing my imported hops with domestic and EKG might be on the list although I should say I just bought Challenger and Northdown...

I have a saison on tap that uses the same amount of hops in a similar fashion. All Hallertau. To me they seem to be a very mild hop even in those amounts. The yeast character may also be a player in my perception. Is it spicy/fruit of the yeast or the hops? In any event, you are fine.

Take this for what it is worth. I dryhopped bottles of PBR with a few hop pellets. 12 different varieties, didn't matter which. Never got over the aroma/flavor, and it may be similar to what you describe. I attributed it to using way too much for the bottle. I though I was adding a gram or two...

It's quite possible that the discrepancy lies with reporting alcohol by weight instead (which would be lower), or how they calculate ABV. But yes, that's quite a difference. As for the chocolate malt, keep in mind that Fullers probably uses different suppliers for base malt which may then...

If you want to try more a do-it-yourself approach, read here: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert I tried this method with a recipe for Old Peculier and it came out very well. It past the taste test of an English friend who grew up on OP. I believe I made the...

Sounds great! I've got my tips sprouting and ready to be picked. I tried something similar to you but used Centennial. I think I have to remove those hops so I can evaluate the contribution of just the tips. I couldn't pick 'em out and others didn't want to try the beer because they were afraid...

You don't need rice hulls with BIAB. I'd cut out the aromatic malt and just add the rye, subtracting the same amount from your 2-row. I wouldn't want another malt that was not in your fermenting batch to conflict your senses when comparing to this batch. I think rye isn't necessarily what people...