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I agree. I do adjust slightly for the lower gravity. I don't use any bittering hops in any of my NE beers. All WP and DH only. Maybe I need to look at amounts rather than contact time.

I've been out of touch with this thread so sorry if this has been asked or bounced around. I love to dry hop the crap out of my beers. Most of my brews are in the 1.040-1.055 range and get the same dry hop no matter what the OG is. I've been throwing 2 oz of dry hops in at the tail end of...

That's the harshness/bitterness you're getting right now. Give it a week and it will get better. I always get it with my hoppy beers but I can't wait a week to start drinking it. So by the time it's hitting stride, it's only half full.

What kind of esters? Banana and bumble gum maybe? Another brewing friend of mine has found Conan to throw those esters if not dry hopped enough.

That's what Trillium is doing. Every beer is bittered and WP with Columbus then a huge dry hop of delicious aromatic hops. I've been doing no boil hops, small WP amount and rest dry hop. The most recent one I did today only included 1 oz in WP and will dry hop with 7 oz. 4 gallon batch size...

Very much agree. I had a Monkish beer the other day and compared to my brews had more sweetness and softer mouthfeel. The Monkish beer was a DIPA and I primarily make pale ales. I would bet FGs were similar but there are lots more sugars to go through for yeast in a DIPA.

A brewer friend was talking to me about this and he believes that the yeast will do their job no matter what with attenuation. He doesn't feel mashing temperatures affect mouthfeel too much. He believes its more adjuncts and crystal malts that provide the mouthfeel and sweetness rather than...

I've done it with a stout and shared with a really really great fellow homebrewer and the first thing he commented on was the soft mouthfeel. Basically comes down to what you want the finished product to be like.

I plan to add it to the serving keg in a paint strainer bag attached to floss.

Good call.

BYO recently had a write up about adding coconut to beer. There were two ways they recommended adding coconut, at flameout and in secondary. They recommend roasting the coconut at (I forget the temp) until it's lightly browned. Sanitize in vodka if adding to secondary. The couple of clone...

So much good info here. My last beer that I bottled before I moved to kegging came out the best and here might be why but I'm not certain it is... I did turn that beer around about as quick as you did, only fermented for about 10 days. I don't think there's a need to cold crash for an...

Good point on the Citra. I've never had Swish so that's why I brewed it. That's what you gotta love about homebrewing, making things you can't get.

It came out pretty good. It took awhile to mellow and once it did mellow it still wasn't one of my favorites I've ever brewed. Not bad at all but just not my favorite. I prefer a little more juicy and tropical for the style. I used Simcoe, Mosaic and Citra for my beer. No Apollo as I stated...

I started using distilled water strictly to step up my homebrew game. While it does cost more, the results it produces has been great for me. I've only been adding calcium chloride and gypsum to the beers and they've turned out fantastic. If it was bland I'd look at your grain bill. Maybe add a...

I've kegged on day 10 and 11 multiple times. FGs have finished somewhat high, in the .015-.017 range, for a pale ale but I just think it's because mashing temp and grains used. It could drop a couple more points if I left it in possibly but the beer is still really good so I don't care that...

This is pretty much what Trillium does. They only use Columbus in the kettle to achieve the bittering they want and then they vary the dry hop and throw a TON aroma/flavor hops in the beer with a tiny bit of Columbus. Usually a 4:1 ratio aroma/flavor hop to Columbus. Don't waste your precious...

I just brewed a beer with 11% Carapils to see how that helps mouthfeel. Did: 65% Pale Ale Malt 11% Flaked Oats 11% White Wheat 11% Carapils 2% Honey Malt I've gone as high as 30% flaked adjunct and while I've liked the beers I still wanted more mouthfeel. Maybe 11% Carapils will help.

I find it so interesting that the same hops used in Maine Beer Lunch might also be in Julius. I've heard many others say to give these hops a try with 1318 or Conan. I believe Braufessor has made a few batches using these hops and really liked it. I'm getting ready to do a Citra, Amarillo and...

Agree with stickyfinger. Go something like 4:1 Amarillo:Columbus if you can and don't add Columbus to age awhile or as a keg hop. I've done it and it starts peppery then goes to garlic and onion and overpowers everything.