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I think this would only work if you added "similar" beer styles. For instance, a couple of stouts later and it won't matter what was in there--the roasted malt will dominate. If you kept it to beers that were amber or lighter--you MIGHT have an interesting experiment.

simcoe's great... but as is centennial... in short, centennial is a super charged "cascade." So, you'll get plenty of citrus, grapefruit goodness...

I just recently had an all Challenger APA--really liked it. And, honesty, I think Glacier is my new fave. I guess in some ways this hop shortage is forcing us to try and embrace other hops. I never would have used Glacier before. What say anyone else?

I concur with the White Labs Irish Ale Yeast. Just made a batch--and excellent. Bread notes all over!

Wow.. sounds great! I was wanting to do a wheat wine with 100% wheat very soon. I've heard that the wheat will darken with time, and at 10%+ I shouldn't need to darken it too much. What would you advise? Dark wheat? Carawheat?

The hop teas main purpose is to simulate dry hopping. Every source I've read says to steep at 160F and allow the temp to drop giving you a full "flavor" without aa utilization. If you want bitter--add at the beginning of the boil and go for 60 min.

I love that you're putting this much in your batch. I'm all about the complexities. However, I might simplify it just a tad. My theory is that if you are using "substitution malts" (i.e., malts with the same lovibond and technique) then you can leave those out. For instance, are the chocolates...

The tea, while I haven't tried it YET, is getting rave reviews. What I've been doing as of late is finding a nice high AA hop with low cohumulone (summit at 19% has been working like a charm)--and adding the appropriate amount at the start of the boil to achieve the IBUs that you want. You'll...

I've heard Golden Promise is the best there is when looking for an ale base malt. Anyone agree? Disagree? In what types of ales does it shine?

2 row. Marris Otter if you're doing something English--or want a touch more malt flavor.

go for it--sounds like a great ideal. Let it cool (obviously).

10 gallon Gatorade coolers have changed my life. Before that... I was stressed all day.

10# Marris Otter 2# Vienna 1# Caravienne -------------------- My go to.

If you have a 10 gallon cooler--this should be the easiest part of your brew day. I ALWAYS heat the strike water to 168F -- pour the water in the cooler--then pour all of the grain in the cooler--give it a good mix (2 minutes)--close the lid tightly--and walk away, sit down, drink a beer. Stir...

Okay... so this is the second batch in which my beers slow/stop fermenting, but then tiny bubbles continue coming up to the surface of the beer for 2 weeks later (I thought it was just off-gassing). The airlock is also consistently bubbling (even after a desperate cold-crash down to 33F in order...

Is it possible to speed up the aging process in stronger beers by storing them at warmer temperatures (80+F)?

i do a continual hop... look at the quantity.. the IBUs were less than 30.

I just made one of these 2 weeks ago and I'm about to bottle-- I could NOT be more pleased with how it turned out! I used 2-row and added a pound of rye for fun. You may have to scale it down. If nothing else you will want a 1/4 pound of 120L crystal and/or 1.5 oz (a handful) of back patent or...

good call. I've only tasted it in impy's so that probably it! Also, black patent I bet.

The munich is key, I would say. I made a similar clone with a pound of munich and a .5 pound of light crystal 20-40L.