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I know where you're coming from with the 'to style' considerations, but I prefer a little more balance to my brews. In general I feel Belgians are underhopped, so mine balance the hops to the malt, to what you consider overhopped. Cheers! Chess- HopWeizen Belgique 6 lbs Wheat LME 1 lbs Wheat...

I just bottled this... 6 lbs Amber LME 3 gallons Apple Cider 1 lb Honey Malt Steeped 8oz Hallertau London Ale III yeast planning on a long aging process...

more hops!!!

You can't go wrong with cider and yeast. I prefer ale yeasts to champagne yeast, a wee bit fruitier.. grab some pasteurized cider with no preservatives and any yeast you want and you're ready to go!

warrior will get you there

use all of the hops, spread throughout the boil! more is better, all the time, no matter what.

really great name for a beer!!!

It's all for me grog!!!

Noch - I do love my hops! I think I'll keep it the sameish, but I might throw in 1 more oz of hops on the < 3 min side of things.

The champagne can eat more sugars than your ale yeast and I would suspect you run the risk of bottle bombs.

WTF!!! Stealing 40+ homebrews is serious bad karma. Best of luck to you man.

when I moved to Salt Lake City to be a ski bum for a year in Sept 08 we noticed a lot of bizarre alcohol laws and a really great LBHS down the street called the beer nut!!

gotcha brotha!

Ultra awesome. Boom!

I dropped mine off at the brewery on Wednesday and haven't received notification that they received it, nor has the status changed on the track your entries page. At this point, I wouldn't worry about it... you could.... RDWHAHB!

I like this beer but I'm not a huge fan of it. It's pretty sweet and boozy. But I do like it!

I just made a killer Simcoe Imperial Red. yummm

you age it in the fridge?

you could always add more hops! but that depends on if you want more hops in your stout. I know I do.

its possible you need more super high alpha hops