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I follow a number of UK homebrewing resources and although things are changing, I see more recommendations of dry-hopping with 0.25-0.5 oz (7-14g) per 5-6 gallons (19-23L) than I do 2 oz! Granted, a majority of these are not IPAs as Americans know them. I guess for traditions sake it is all in...

I felt the Chinook gave this an American feel to it, whether it was citrus and/or pine. On the other hand, I've also gotten the same sort of character from Styrian Goldings, which is basically a Fuggle. If it were me, I'd go with whatever hop you can get the freshest and you can't go wrong.

First of all, would you happen to still have the beer in question and upon drinking it, would you agree with the comments? Sometimes bottles sent to competitions are badly handled (or not ideally) and sometimes individual bottles don't fairly represent the batch as a whole. Looks like you did a...

wobdee, there was a study done by Rock Bottom Brewery and they found that you get the best of both worlds when splitting your finishing hops between FO and DH. So in your case, the first option or a variation of, may provide you with more aroma. However, a couple years ago I brewed with...

Let me know how the Cascades play with Saaz. Best of luck brewing!

I've used it before but not to the extent you are. I've seen it used in Wits to that amount. From what I've read is that torrified wheat will be grainy whereas malted wheat is malty. The process by which it is made (gelatinized/heated/popped) allows enzymes to attack the starch. However, this...

Hawaiibboy I think your recipe looks fine. To make it a bit more of a session beer I might consider dropping some of the pale malt to bring down your gravity to 1.040-1.048 and cut your 10 and 1 minute hops in half, to bring some of that balance. I think with 2oz in 3 gallons you might be a bit...

I commend your efforts. But geez, that is a lot of hops. I thought this method was a way to s t r e t c h the amount of hops you already use, i.e., get more bang for the same buck? I would think it a no-brainer that you'll get more hop flavor and aroma by using more hops. In such a program...

My experience may differ from others. I recently brewed up Jamil's Dirty Water Brown with Centennial hops as a substitute for Amarillo. Here's a version of the recipe: http://beersmithrecipes.com/viewrecipe/27191/dirty-water-brown-ale Changes: Removed bittering hops entirely to isolate any...

I've never done it myself. I batch sparge so I could see adding the grains to my mash after I've collected my first runnings or 5 minutes before. Add grains, add sparge water, mix, let sit for a bit or not, then drain. It cannot be much different from steeping grains in extract batches, and I...

As far as Black Top goes, I'd shoot for ~7% ABV with 40 IBUs. It's probably a restrained version on the style which may account for its popularity. I'm not sure what dark grain you'd use for the color and roast/chocolate (Black, Chocolate, dehusked Carafa) but you could take the name of the beer...

Very similar to my first oktoberfest I did last year. 80:20 Vienna to Dark Munich. Single decoction with a 40 minute boil of 1/3rd mash. Lagered in March until September...great malty beer! If you aren't up for decoction, you can try a single infusion mash of 150-152, perhaps. With your grain...

Have you brewed a mild before? When did you keg it? What yeast did you use? Recipe? I'm beginning to believe that milds - I've brewed 3-4 of them now - really are at their peak young and need to be consumed young to get at their best. Some people have reported that english strains of yeast...

I'm having this dilemma right now. All Centennial IPA and get this weird soapy aftertaste. I am hoping that it is my mash chemistry (pH, bicarbonates) because I have no qualms about aroma. Of course if its not that, my lot is nearly 4 years old so it's either 1) old hops or 2) bad year (2008-9)...

This definitely needs some traction...good post! So far I've brewed two IIRC: http://barclayperkins.blogspot.com/2009/10/lets-brew-wednesday-1941-whitbread.html http://barclayperkins.blogspot.com/2010/03/lets-brew-wednesday-1955-whitbread-xxx.html The last I have a brewblog with notes here...

*double post*

I haven't had this beer but having Mosher's book and looking at his other published recipes we could have a stab at it. 5 gallons, 75% efficiency (All-grain) OG 1055 FG 1003 - The website states 6.4%ABV and at this gravity you really need to dry it out to reach that (addition of piloncillo and...

You've got nothing to lose as the beer is only 4-5 days old.

I never used 007 before but it seems like you did a number of things to limit ester production. It's still young so maybe just time? I think with NEB you can be a bit short on carbonation if you need to bottle before the end of the week or next to mellow those esters out. I assume you are bottle...

If the temperature was too low I'd expect the yeast to floc out and you'd have some residual sugars. In your case I don't think that's it. I'd be afraid to say its contaminated with something that stays in suspension but has no off-flavors. But I won't shout it out ;) May be a bad lot? My one...