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Genetic modifications of all sorts of organisms have been doable for decades. The problem, if you will, is that most organisms (including yeast strains) are already pretty optimized. If you tweak one quality the organisms likely become inferior in some other aspect, e.g. increasing draught...

Could someone with a trained nose (and palate) give their opinion as to whether there are detectable DMS in a Urquell? Obviously there's diacetyl but DMS? (I was recently told that there wasn't but I could swear I detect it almost as much as in german pils DMS bombs..)

This. Aroma extraction occurs FAST - possibly within a few hours using pellets. Depending on your setup you might be interested in letting your hops drop out of suspension. That part of the equation is slightly more tricky and frequently takes several days.

Yep. It sure would give you a feeling of where to go.. The reason I suggest a small addition is because you VERY likely will need to bring down the pH. You can brew a batch without considering it - but with a very thin mash like this I think it could give you a rather subpar beer..

Well, apparently you don't like beer.. (or at least the taste of it).. Jokes aside - taste is individual.. Tough luck that you dislike IPAs - I think they're an extremely enjoyable and versatile beer style. They account for atleast 50% of the beer I consume. Lastly weird faces doesn't...

On the don't bitter with simcoe note - I disagree.. I recently did a split batch with simcoe as a bittering hop (what was laying around).. I detect no cattiness at all - In fact you'd be completely unable to tell it had simcoe in it.

Well, don't stress the squeezing - who cares if you gain 1-3% efficiency - The equivalent base malt cost may be 0.1-0.2$. So when you do a full volume mash you have some advantages and some disadvantages. Aside from the efficiency issue your very thin mash is properly, to say the least, not...

I usually go by just about a liter of water absorption per kg grain (sorry for the unit-confusion). IF you are looking to simplify the process just do at full volume mash and don't sparge.. E.g. 1. 4.2 gal of water, 4-6 pound grain (include acidulated malt!!) 2. Take bag out - give a...

It seems that the "older" advice is 1-2 weeks (most often 2). However, more recently the general consensus has shifted towards a shorter period being favorable. Many big commercial IPAs have several dry hop-additions at different intervals.. There's an excellent master thesis by Peter Wolfe...

Unless you did really well in separating the yeast from your beer there's a good chance that the diacetyl will subside or completely disappear.. But hey - why not do some dry-hopping just to make sure?! I'd pick something really fruity like Galaxy, Citra, Mosaic or Falconers.. I imagine...

If not already planned consider dry-hopping with 2-6oz.. (of simcoe if you want to keep it a single hopped beer..)

Not a bad choice - although at 1 oz per 5 gal it'll only be ever so slightly detectable.. but that may be very suitable in your pale ale :mug: Good luck

It doesn't really matter whether you leave it or not in terms of clarity.. It could matter a bit in terms of taste - the consensus opinion is that longer dry-hopping times +5-6 days tend to give grassier/more piney flavours.. In this case it seems like you didn't use that much and I...

How would you go about making an ultra floral IPA? I'm looking for as little as possible interference from citrus, tropical and earthy notes.. Which hop(s) would you use? And what schedule?

I don't see why this wouldn't work well.. Personally I find your hop-bill of pot to be slightly insignificant and you may find it a tad boring compared to the ZombieDust clone.. (but this is entirely a matter of personal preferences)

Are you sure what you're tasting is astringency?? It is normally not related to fermentation temp issues but rather: 1. Lack of mash control/wrong sparge condition (not an issue with extract!) 2. Hop astringency related to extraction of polyphenols from vegetative matter. 3. Water issues

I'm looking forward to a similar condensation of other styles!

I'm looking forward to a similar condensation of other styles!

So did this turn out well? Did you end up doing additional dry-hopping?