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Ive purchased coconut palm sugar and date sugar (just make sure it doesnt have any flour or thickeners) from whole foods which I see they have at least one in Minneapolis. However, the asian, indian, and latin markets are good sources if you can find them. From asian markets Ive gotten jaggery...

I just did a galaxy wheat with 100% galaxy hops to about 40 IBU .5oz FWH .25oz 30min 1.5oz KO 1oz Dry hop Smells awesome...a great substitute for amarillo or citra. Im about to brew up a Southern Hemisphere DIPA with galaxy, riwaka, and nelson sauvin. I really enjoy all of those hops

worst case scenario, you have a great beer as a base for chili.

Id say too much crystal. You dont need a full pound, especially as you start getting into the darker crystals. I think the rye is fine and you can add more 2-row to get you up to gravity when replacing the crystal. As for hops, 5oz is pretty lean for an IPA unless you are using a high alpha...

When adding salts, do you just factor in the mash water volume or the total volume of the brew? This is why Im asking. Im using Palmers spreadsheet and it asks for mash volume. If I add salts based on the mash volume, will that be enough to raise the chemistry for the total volume. For...

You can brew a berliner weisse and serve it young. It takes time to develop the tartness. Usually mine take about 6-8 weeks. Im sure you could brew one up and drink it around 4 weeks and the tartness will be light. Once you chill it, the lacto wont work any longer as it needs warmer temps to...

I think the recipe looks fantastic. It has all of the elements to make a solid american brown ale -Mostly base malts -A touch of wheat for body and head retention -A good base of medium crystal -Mostly chocolate malt for the dark roast with a touch of roasted barley to punch up the roastiness...

The majority of my favorite flavoring hops are high alpha. Nelson sauvin, simcoe, summit, galaxy, citra, etc.

Is this a brewery that makes a lot of lagers?

I think that carnevale might be dryhopped too.

Well, my worries were unfounded. However, i did find that my new thermometer is a POS. for whatever reason that thermometer was only getting to 80ish, but my other one said everything was right around 70. Its already close to terminal (1.014 currently after 4 days) and the .5#of melanoidin was...

lost abbey has dry hopped beers as well...considering lost abbey and port brewing is the exact same thing. as for talking about ruination, maybe they were talking about the double dry hopped version thats been around a lot lately. I can see where they might see it as overkill when you can...

I imagine simcoe, amarillo, and citra working great together. My base IPA (for now as long as I have the hops) is amarillo, citra, and chinook with summit as my bittering hop. Big citrus, tropical fruit, and stonefruit from the citra and amarillo while the chinook provides a piney/herbal...

Ill be doing the same later this year. Likely around xmas time so its ready for April tax season. (im calling it an IRS - Imperial Rye Stout) heres my recipe for 5gal 13# 2-row 65% 3# Rye Malt 15% 1# crystal 90 5% 1# chocolate rye 5% .5# roasted barley 2.5% .5# carafa III debittered 2.5% 1# D2...

Dont mash at 155....152 is as high as you need to go. I would go with 150 personally. To me, drying out the beer is the difference between the beer being a DIPA and being a hoppy barleywine. I think going all base malt with a splash of honey malt (.25-.5lb max), mashing lower in the 150-152...

My biggest worry is the hallertau at 60mins. It shouldnt be an issue as long as the AA was low since I believe at 4.5% it only comes out to 8-9 IBUs, but thats something you have to be careful of. Lacto doesnt work well with too many hops. As for the beer, definitely not a "weisse", but a...

Drakes from NorCal made a beer called Alpha Sessions last year. 3.8%abv and 80ish Ibus. It was amazing. I called it a California lite beer. That said, IPAs can be made for cheap if you use your ingredients wisely. 1.Use mostly base malt. It tends to be cheaper than specialty malts. Use...

I would just stay away from Blackstrap. I think a lot of people want to use it because its the darkest most concentrated form of molasses. That is where the problem lies. It has a really high mineral content and I have gotten that note in every beer Ive brewed with blackstrap. Very high in iron...

Lets pray this turns out ok. Brewday went smooth with one very big exception. The ground water that I was using to chill the beer was 86 degrees. That was as low as I could get it. I put it in a water bath with some frozen bottles trying to get the temperature down. Ive never experienced this...

I believe in the Brewing with Wheat book, they say Gose was made with traditional Bavarian wheat strains. I actually just kegged mine tonight. I used white labs hefe IV since the banana is muted and the clove is more prominent character. The first gose I brewed I tried different yeasts and...