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I have heard some brewers suggest that to compensate for the variety of chemical reactions that work to minimize hop flavor - one should simply add more hops. While I appreciate this suggestion, I like to use that method as a last resort. For example, Dr. Bamforth talked about all the $$...

Thank you all for the posts - I had always assumed that those calculators' results were like, 'the bible' and if you used 199.98 billion cells instead of 200 billion your beer was going to be A) finished at above your desired terminal gravity and B) terrible and be riddled with diacetyl (my...

It is all to common to see recipes posted of ~1.060 - 1.070 OG with no mention of starters or double pitching. However - BeerSmith insists that all of my ~1.060 OG beers REQUIRE ~200 billion + cells. I have read about recipes hitting ~6% abv with great attenuation and no starters / dbl pitch...

I went ahead and added an oz each of Cascade/Amarillo just a few min post FO in addition to another oz each @ 5 min. This pale should be good. Thanks Smizak

I have not whirlpooled/hopstanded until this very day with a PA I made - and unfortunately I do not purge O2 - I try to prevent oxidization in ways I know how but have not encountered any information on how to purge O2 while transferring wort/beet or otherwise. Is there a good thread I should...

I will go ahead and put some more trust in conventional technique - and rev up the additions @ flameout. Will report results. Thank you all for your suggestions. I wish there was more debate on the issue of lost flavor during primary going on out there. I am still really curious about it...

Awesome suggestion - both hopping & name. I wanted to incorporate the movie into the thread but was pretty f'in tired when I wrote it and the creative juices were not flowin. I do happen to have ~4 oz of cascade on hand so they will certainly make an appearance in Saving Pryevate Rye'n

Well if a good vigorous fermentation robs flavor - then why not make every hoppy beer 'hop tea'd'? Granted I have found little to no reliable info on how to successfully impart great hop flavor with the tea, and even when I find someone who gives detailed instructions and reports results, half...

Hello fellow beer enthusiasts and brewers: I have made a terrible mistake. I began hopping my rye pale ale with the hop schedule I allotted to an IPA I was planning on brewing.... and realized it 55 minutes into the boil. I believe this is a salvageable situation. I am curious however...

I love this thread - as diacetyl in Central TX is a reality similar to taxes and death. However, it touches on an issue that constantly plagues me - How does an IPA condition in a bottle for an entire month without ending up utterly devoid of hop flavor?

Yes that balance is the quest that continues to plague me. I have gleaned another question from one of your repeated messages though concerning bottling - is there any evidence out there to suggest hop flavor/aroma dissipates more quickly in ____________ vs. _____________ ...

Thanks for the post - I was initially concerned about the combination of those being... less than optimal? as in backwards synergy. 1 + 1 = - 4. Those hops individually are all pretty popular but the combo/qty's might have been off and preventing any one of them from, 'struttin their stuff'...

Also to follow up - I made another couple IPA's before posting this thread - and one was ready to crack open yesterday. Hop flavor is on target with grapefruit/citrusy goodness. One problem - TX heat = diacetyl... On to the next troubleshoot! Thanks again everyone for posting. I am going to...

Thank you all for your replies - to address some things said: Hops were not old - purchased them from the lhbs maybe ~1wk before brewday and they circulate quickly there I was afraid deficient quantity was ultimately a prime suspect; hoping that would not be the case. However I see a few of...

In the spirit of substituting hops and discussing bitterness - if yarrow proves to be; somewhat to mellow and a little too 'peace loving' in the flavor dept, what is a good bittering agent for gruit beers?

To all those who said Chelsea Peretti - she can't be on the list. Given that her beak is the only thing separating her from generic, critical mass type hotness, she is disqualified.

Hello homebrewers and beer enthusiasts alike. I have found myself making a disproportionately large amount of hoppy beers lately under various guises (IPA's, PA's, rye IPA's....etc.) and subsequently reading a lot about the methods of achieving great hoppy flavors. So this is a dual purposed...