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The majority of conversion takes place in the first 10-15 minutes, so there's that. Otherwise, it is kind of an interesting question...

Ditch the simcoe as bittering but use it as an additional aroma or flavor addition. Either way, with all of those hop additions, your IBUs will be fine. Cheers!

It was GABF in Denver last week. Freshcraft is not only walking distance from the convention center where GABF is held, but is also a premier spot for an excellent craft beer experience. Not surprisingly, loads of special beer-related events were taking place at Freshcraft last week...

Ha. I said that just after I quoted you...

Sorry for continuously re-posting, but.... Is there any tangible benefit to using two different varieties of bittering hops? I would say stick with one variety for bittering, and move the other varieties to flavor or aroma. 2c

Might just need a bit more conditioning time before it doesn't taste "green." Cold conditioning really enhances hop flavors, imo

Says who? 6 hops is fine. It might be his new favorite beer. Or, it could also be more than he wanted. Either way, I say it looks like a decently thought-out recipe, so give it a shot! I agree with the Crystal reduction through.

My beer turns out crystal clear if I let it sit at room temp and condition till it's done, then toss the bottles in the fridge for a couple more weeks. Not only does it make them crystal clear, but it also helps the flavor a lot! That's one huge advantage I see to bottle conditioning, is that...

Still think something else is responsible... 1lb of malto-dextrine in 5gal is only responsible for <9 gravity points, and as stated before, it doesn't actually *taste* sweet. Maybe it's just a fluke?

Maybe it's something with your carbing process? How much yeast is left in the beer when u bottle it?

Exactly what I do. Works fantastically well.

Sprecher!!!

If all the kids you're brewing are "meh," maybe it's time to design your own recipes. How bout attempting to make a similar beer to the one you just made, but with what you would deem a more appropriate amount of malto dextrine?

That, right there, is definitely an infection. If that's been the case with several batches, you might double check all your equipment that you use all the way from chilling your wort to bottling. "Bad veggie" flavors are usually a result of Dimethyl Sulfide, which can be caused by bacterial...

Seconded. A great place.

I also gave them a heads' up. It's only fair to hear both sides and give the restaurant and opportunity to defend themselves, being that the accusation was pretty harsh. And yes, as of today, the owner is a "member" here. If you notice, it's their only post, and the name is "FC1530" for...

We need a vigorous boil on this one!

Does sound real good though, might have to make something similar myself!

You'll lose hop aroma the longer it sits

Confused; have always had stellar experiences ay this place, and in my experience the owner is a nice guy. Not taking sides, but surely there must be a detail that we're missing. I can't imagine what would cause them to act like this. Regardless of their justification, it is certainly...