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Who cares if they use an extract for bittering? A lot of IIPAs use it. I know Lagunitas uses it and I am pretty sure Avery does as well.

Both are overhyped. Don't get me wrong Heady Topper is very good. But its not worth what people are doing to get it. Hop Slam was incredible the first couple years. Its not the same anymore. More bitterness, more sweetness, less hop aroma. Plus it fades so damn fast.

I have yet to have a good beer from Alesmith. Everything they make is way too sweet. Now I have only had a couple beers from Firestone Walker but both were fantastic.

How about bitching about somebody's review on beer advocate. That's pretty douchie.

Why does it bother you that he chooses to critically review the beer he drinks?

Well I know that WLP002 is similar to Fullers so is you like fullers that's a good choice. My personal favorite is Wyeast 1469 West Yorkshire. Both of those yeasts will work well in any British style.

I agree. They are all different. But IMO the English malts are more similar to each other than they are to the American malts. Now I haven't used them all but among Simpsons, Crisp and the couple Hugh Baird malts I've used I seem to prefer Simpsons most of the time.

Dude where in Garden City? I am just finishing up a brew day near Warren and Middlebelt. To answer your question I think 4 days is usually good for dry hopping.

Not necessarily better, just different. The english cara malts have a very english character. I know that doesn't help much but I'm not sure I can describe it better than that. I would say that English malts work in American styles but American malts don't work as well in English styles.

The only Wyeast product I really use is 1469 west yorkshire. But it is the only English yeast I use anymore. It puts out some amazing esters. Even an unhopped starter tastes good.

Carastan is a Simpson's product I believe. And I assume the C40 you are talking about is either Breiss or Great Western. In that case they are completely different. I don't know what is done differently in the UK but their crystals have a very unique flavor. If you are looking for that "English"...

Two row, Marris Otter and German pilsener will make just about anything.

I made a rye IIPA using mostly 7-Cs. Called it 7-Cs of Rye after the Queen song.

It really depends on what kind of smoked malt. Is it peat smoked? Briess cherrywood smoked? Wyermann Rauchmalt? Best Maltz rauchmalt? All of these have very different levels of smoke.

I'll agree with you about Goose Island's standards, but their Belgian inspired stuff like Matilda or Sophie are awesome.

When I was younger beer was something I really only drank when going out, at a BBQ or something like that. Now I tend to have a beer most days but usually only one or two.

My aha moment was when I ordered a Bell's Best Brown. I had been trying some occasional different beers like guiness, which tasted like burnt coffee and cigarette butts to me at that time, and Sam Adams Boston Lager but was never impressed Then came that Bell's. Over the next month I drank...

The 10°C thing is a misunderstanding. On average chemical reactions double in speed for every 10°C.

My go to English yeast is Wyeast 1469 West Yorkshire. It has a great ester profile, attenuates well and flocculates quick. I do like WLP002 but I used it for so long I kind of got tired of it. For my American styles I have been using WLP028 Edinburgh lately. Quite clean and it's not Cal ale...

It's true that the right food can increase the enjoyment of a beer. But if it is required, that beer is a massive failure.