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I sat with Vinnie and Natalie at a molecular gastronomy beer dinner featuring RR beers. He told the whole dinner while describing his beers that all of his sours that have fruit added use dried fruit, so I can confirm it.

simcoe, centennial, and citra have worked well for me with summit

One thing you could do to cut back the sweetness slightly, which will allow the bitterness to come through more...as well as help with the body would be to maybe cut back both of the crystal malts to 4oz/each and substitute that 8oz with 8oz with carapils. Less sweetness but helps with the body.

i cant yet because my LHBS doesnt have the chocolate rye...i would have to order it. Just trying to get and idea so I can adjust my recipe accordingly

cali-belgique is just stone IPA fermented with a belgian yeast.

anyone? 80 views but no one has any info?

Ive been wanting to do a rye stout for a while. Of course, Im planning on replacing some of the base malt with rye malt, but I was also thinking of replacing the chocolate malt I generally use with chocolate rye. My one concern is that generally the chocolate malt is somewhere between 350-500L...

I think you need a little more chocolate malt (I wouldn't use any more roasted barley or black patent) and you also need some crystal malt in there for some complexity and to balance out the roast. I would up the chocolate another 4-8oz and add 1# of crystal malt, preferably something 90L or...

I would keep the honey up at at least a pound. My recommendation would be to either add it to slightly chilled wort (once it drops into the 150 range....think of it as a whirlpool addition). I would actually add the rosemary at this point too. You could also add the honey a day or two after...

My one bit of advice would be to cut back on the roasted barley simply because too much can give you an acrid ashy flavor. You dont need to cut back on the amount of roasted malt overall, just on that specific malt. You could either cut back 1lb and add another 1lb of chocolate malt, or if you...

based on your original recipe, I think you could tweak it slightly and get what you want. 1. Up the crystal malt to 1lb. In a beer like this, I think that a blend of crystal malts can add complexity. Much like my ESB, I think that 12oz of crystal 40 for the lighter caramel notes and 4oz of...

sorry guys. pretty much as soon as I posted this someone local asked me about them. They are accounted for.

Im unfortunately unable to travel to Denver for GABF. I have 2 tickets to the saturday day AHA member only session from 12-4. I just want face value which is $112 for both. Let me know if you are interested. I want to sell these immediately so I have plenty of time to ship the tickets to you.

Berliners are served with syrup, not goses. There was nothing added to the beer. The two beers looked exactly the same in their carboys. It was after it spent time in the keg carbing up that the discoloration happened.

Im glad to see this worked out for you. Maybe, you can go even lower with the starting gravity to keep it in that 4% range next time. One of my favorite underrated breweries is Drakes. Last year they made a beer called Alpha Sessions. 3.8% abv and 80 Ibus. It was amazing. Heres a description of...

Ive been planning one of these for the holiday season. To get the apple flavor, a local restaurant supply store has this reduced apple cider syrup I was going to use as part of the fermentables. Since its just concentrated apple juice, you can get the apple flavor without having to add a lot of...

I never use blackstrap molasses in brews. The flavor is just too intense and I get a metallic note from the fermentation. I think it just might be because its really high in iron. If you use molasses, just use standard unsulphured molasses. You get plenty of molasses flavor, but it integrates...

simcoe is a great hop, but its not magical or anything. there are lots of great hops out there you could use. citra, chinook, columbus, summit, etc etc you can be fine with just centennial and amarillo. great combination of floral/citrus from centennial and citrus/stonefruit/tropical fruit from...

I disagree with EKG and willamette being interchangable. Willamette and Fuggles yes. It is a fuggles derivative anyway. I use willamettes whenever the recipe calls for fuggles. As a matter of fact, I make my ESB with willamettes and EKGs so I think you will be fine. The cascade will give it a...

Not yet. I have both in stock and Im planning a southern hemisphere style IPA using Riwaka as well. Heres my experience with all three of these NZ/Aussie hops... Nelson Sauvin - It really does mimic NZ sauv blanc. Big grapefruit zest, a little grass, a lots of tropical fruit notes. Very...