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I know Lagunitas uses mainly Willamette in their IPA and it has some grapefruit to it for sure (maybe replace for the Fuggles?). But I know Centennial can produce some nice fruitiness as well as Simcoe. Just make sure your malt bill is simple (like 95% 2-row) and that you ferment with a clean...

Hops are used in wheat beers...just not very much. For Bavarian hefs you want to stick to the noble hop variety. For American hefs, citrusy hops are fine but you don't want to over do it. Probably no more than 30 IBU. When did you add the Cascade?

I would like to clarify it...regardless of style. Is it possible to clarify this beer or will it have a haze no matter what? I upped the hops slightly taking it to about 75 IBUs. Will the grain bill be able to handle that amount of hops? Thanks for the recommendation, I think I will sub the...

I want to do something different and have decided that something with a base of Hoegaarden but hopped like an Alesmith IPA or Lagunitas IPA. Here is what I have so far: 4# Belgian 2-row 3# Belgian Wheat Malt 2# Belgian Flaked Wheat .5# Belgian Aromatic .25# Flaked Oats .5oz Simcoe...

Higher temps will extract more from the hops during dry hopping. On the Jamil show the brewmaster of Lagunitas said that you may get more grassy flavors out of the hops...if my memory serves me correctly, he recommended 68F or so for 4 days and that is it. If you wanna check it out it was the...

Okay...thanks for the reassurance. :mug:

I want to start planning my 09/09/09 beer and I thought the banana produced by the bavarian hefeweizen yeast strains might go well with the grapefruit flavors produced by certain hops. I'm very new at writing recipes and would love the input for this seemingly ridiculous idea. Banana and...

I will be there as well...on Friday. A little off topic, but there is gonna be a strongman competition on the days of the beer festival! HAHA! Should be fun. Unfortunately, Lost Abbey will not be there (and neither will Russian River). What the hell?!?!?

I just brewed a weihenstephaner hef clone but wanted some extra banana out of it so I used white labs 300...pitched at about 72 and tried to keep it at about 70F. Unfortunately...I wasn't home one day and it got up to 74F on day 2 or 3. I just tasted it after taking a reading (1.011) and it...

Bummer!!! It should be freakin awesome. They have only sold about 20 tickets since I went today to get 2 more (my parents want to go now). :p

In Escondido, CA Tomme Arthur will be at Holiday Wine Cellar this Saturday from 5:00-7:00. He will be pouring 10-12 Lost Abbey beers including some of the more rare ones like Cuvee de Tomme, Angel's Share, etc. This is the expensive stuff that I just can't allow myself to buy for...

Its ironic how the Dropkick maniac compared anyone who doesn't like Dropkick to Hitler...since I have seen two of their shows and I have never seen so many skinheads in one place. Never again will I see some bs irish punk show again. I listen to a Sirius mix channel of classic rock.

I live in Escondido so its only about 8 minutes away. I'll be there for Sour Fest too. Already got my tickets!!!

When you say age, I assume you are talking about transferring to secondary and letting it sit...is this right?? If so I might need to buy another carboy... :cross:

Just checked Stone's draft beer menu for today...13 of the 21 non-Stone beers on tap are IPAs including: -Avery's Maharaja -Bear Republic Racer X -RR Pliny The Elder -Moylan's Hopsickle -Lagunitas Sumpin Sumpin -and tons of others.... One of those moments when you realize how lucky...

The original gravity was 1.052. I tasted it and the flavors seem to be in contrast to each other rather than working together. It was a rather complex recipe (trying to make an 'oatmeal cookie' stout). Some vanilla, cinnamon, and chocolate. Right now...seems like not such a good idea. I hope...

I brewed up a stout 10 days ago and it has finished fermenting with a final gravity of 1.009. Should I let it sit in primary for more time or can I just go ahead and bottle? Will the age do it some good or am I just wasting my time (and fermentation space)?

Sweeeet. :ban: Well today is the day...thanks for all the input!!

So you think a little cooler than 72F? I really do want some banana but not to the point of being overpowering. How about 68-70F?

Thanks Rhoobarb. I like to use White Labs cuz its good stuff and they are a San Diego based company...gotta represent!! So how does this look? 6.5# German Wheat Malt (61.90%) 3.5# German Pils (33.33%) .5# Rice Hulls (4.76%) .5 oz. Hallertauer (60 min) .5 oz. Hallertauer (10 min) White Labs...