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tagz makes a good point about variety of hops. Cascades are relatively unstable compared to other newer varieties so it's possible that the flavor/aromatic oils from Cascades are just as easily lost as it's bittering potential (alpha-acids) with storage.

You might get increased bitterness with steeping hops after flameout before chilling. Although the wort is not boiling, I suspect you'd get some utilization.

Brewed up our first run this past weekend. All Belgian pilsner malt to 1.047 with homegrown hops Galena for bittering (hopefully around 20IBUs) and Saaz for finishing. 5 gallon batch split in half, one half getting a packet of S-23 and the other the Ardennes strain. We pitched the dry yeast once...

I'd drink it, best of luck!

I tend not to reuse yeast from high(er)-gravity beers and/or beers with special ingredients, but that does not say you cannot. I usually make a starter for the bigger beers and always save a little of that to grow up in additional starters for later beers or freeze down. One practice I haven't...

I'll let you know how they come out. I sampled the two recently at 8 days after brewday. Both appear to be reaching final gravity, which in the case of Mosher's IPA, is significantly ahead of schedule compared to the last time I brewed it with the same yeast (though several generations old). The...

Bob, could you elaborate more on your choice of Oat Malt over flaked oats? My oatmeal stouts have used flaked oats (10-20%) and honestly I couldn't say I noticed it in my beer. I'm also considering Golden Naked Oats too, but would like your opinion on the oat malt. Thanks!

I'd be after a strain (ale) that would produce a noticeable and easily described impact on the beer while the lager strain would be smooth and clean but easy to manage (for a first timer). This party is for enjoyment and instructional purposes for non-homebrewers. And because I'm stingy with my...

Would anyone have specific yeast suggestions? Never before went with a lager strain or an expressive Belgian either. Thanks for the advice Bob, that may be a good Father's Day present for my dad. It may get him away from all the rhubarb beers he makes!

Yes, I plan to lager. It'll be my first, but my father and I have been asked to brew this for a tasting party in November, so we do have time for several attempts if need be. My first thought was an oktoberfest but all your suggestions are pretty good and worthy of considering. It helps because...

I'm looking for a recipe that I'll split into separate fermentations, one with an ale yeast and the other with a lager yeast. The purpose is to showcase the difference yet still produce very drinkable beers. Is there a particular style recipe that would be well suited for this? Perhaps something...

I found the time last night to brew mrbowenz' award-winning IPA, along with a rebrew of Randy Mosher's Jaggery IPA. Both small batches, but I was up until 2:30am last night finishing them. Is it possible to get a hang-over from just brewing? I think I've got one! Anyway, I hit all my numbers...

incutrav, any chance you'd be able to share your knowledge? I really liked Black Wheat when it was available. Thanks in advance!

No experience with oats in a pale beer but Northern Brewers' Pro Series Surly recipe uses 0.75lb/5 gallons of Golden Naked Oats. I haven't used these either, but I guess I'd treat it as a light crystal malt, 5-15% maybe? If you want to stick with flaked oats, I think for a rebrew of a stout I...

wyzazz, how did your batch age with respect to the spruce character? I'm thinking I might make a small batch this year for Christmas. I think you were right last year in saying my Centennial hops covered it up. Without any hops, I wonder how it fared.

I'll assume you haven't dry-hopped yet (too early) but concerning the aroma at this point, it is possible that they are slightly subdued because the beer is flat. The last East Kent Goldings you added were with 10 minutes left into the boil (I think). Although you are adding 1.5 ounces, I've...

Heh, I try not to drink while I brew but one cannot always avoid that, especially with friends around - I've made mistakes too. Given that, and it's only your second batch, you can't be sure how well or at what point your fermentation is currently at without at least a starting gravity and...

I've done a medium-gravity "hop burst" pale ale with 3-3.5 oz of Amarillo (per 5 gal) all at 15 minutes to go in the boil, no bittering hops. I definitely say the flavor and aroma was superb with a smooth bitterness (~30-35 IBU). To bump mine up to an IPA, I'd add some bittering hops at 60 min...

For me, 2 lbs of carared in a 5 gallon amber ale did not give a red color at all, like beeber above stated. I've used 1.5lbs of english crystal 55L and that was as close to red as I've got without adding darker malts. Of course, like Boy said above, that may be more crystal than you want in a beer.

How is your fermentation going so far? Do you have OG and current SG readings? Did you make a yeast starter? I could imagine that nutrients added later in the primary might help the yeast finish the beer but there are probably much better methods of achieving that. If you pitched a good amount...