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Planning another round with 1318 after it finishes up in a porter. Thinking of adding 4 lbs of malted oats to the mash for 12 gallons this time. I've got a pound of Nelson that is calling for me to do something, but I also have a bunch of Citra/Mosaic/Columbus that I'd like to use up. Good...

Ballpark, 12 lbs of light (or extra light, or pale) dry malt extract. Hopefully you can do a full volume boil to get enough bitterness out of the hops. For my tastes, I'd double the flame-out and dry hops. A beer this big needs a lot of hop aroma to blast through all the malt. I've brewed...

No idea. I'd try both and see which one you prefer in your beers.

Can't answer for him, but I use Rahr 2-Row "brewer's" malt (1.7L) as the base for most of my hoppy beers. For cloudy beers, I think paler looks better (less muddy), and I don't want much toasty flavor.

Those are the amounts of finished beer brewed with non-distilled water though, correct? Hard to know for sure how much is coming from the malt with such a big range, considering the variability of source waters/treatment. Adding a couple hundred PPM of the various minerals doesn't seem...

Source?

Just talked to Kyle at Millstone Cellars for an article on "weird" ciders for BYO. He's a big advocates of wild ciders using yeast from unpasteurized cider. Cider lacks the complex dextrins of wort, so it tends not to get as gnarly looking or sour. For repitching, I'd use mostly the cider...

Agreed, although as the other poster noted they also brew Noyaux, which is aged on toasted apricot kernels (the actual seed within the pit). It is supposed to have a light marzipan flavor. I really enjoyed the beer, but was underwhelmed by the amount of flavor I got from the kernels.

I'm not always great with tags, but this should catch most of them: http://www.themadfermentationist.com/search/label/Wine

I wouldn't worry too much. No way to guarantee they're good, but I'd be less worried about sulfur than acetic. I've had some great beers go through a rotten egg phase. Best of luck!

I'm a big advocate of blending wine into sour beers! It's much easier to get good wine than it is good grapes, and it gives you much more control. Last night I posted a tasting of a saison with German hops and French Gewurztraminer. I've done New Zealand hops and wine previously as well...

I think lambic dregs would be the best option if it doesn't taste terrible already. Any way to move the beer to a carboy? You're luckily that the lid was attached well, that's usually the biggest issue with buckets. Headspace isn't a big concern, because unlike barrels. being dry doesn't...

For anyone starting with more neutral water, no reason to add carbonate to a pale beer. I dilute my tap water with RO/distilled as well specifically to dilute carbonate. That way you need less acid to get the pH down to the target range.

Not sure how much of the haze is from the .25 lbs of flour (in the mash) per 5.5 gallons. I was really looking for sticky head retention rather than haze, I'd heard that the yeast doesn't need much help with that. I'll skip the wheat next time I use 1318 to compare.

More about flavor in the mouth, rather than mouthfeel. Yeast action is one of the reasons kettle hops have such a different character than dry hops. Same for spices, if I want subtle and integrated I add late-boil, if I want to really taste the spices to do a tea to add at bottling.

Interesting stuff on the enzyme! I don't think 9 days is enough to extract too much grassy character from the hops without agitation. Most commercial breweries recirculate the wort to increase extraction rate. Heck I've had keg hops sit in beers for a couple months without issue (granted the...

I tried a lower temp hop stand on a wit I posted about last week. Didn't feel like it gave me as much saturated hop flavor as the hotter steep. I don't do mid/late boil hops, so that's really what I'm looking for from the hop stand. I rely on the dry hopping for the nose you can smell from a few...

I left the first dose of dry hops behind when I racked into the keg (where the second dose awaited, which will be in contact until the keg kicks).

Not intended to be a clone, but I posted recipe/tasting for my Northeast-style IPA yesterday - WY1318, plenty of chloride, wheat flour in the mash, and loads of Galaxy and Simcoe (a juicy, hoppy, beer milkshake): http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

One of my favorite batches was 100% 3F dregs: http://www.themadfermentationist.com/2012/09/stolen-microbes-lambic-with-3-fonteinen.html Dregs can always be hit or miss, especially with older bottles. That said, the aroma of a young starter may have little resemblance to the finished beer...