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Here's a link to the most up to date article on hop chemistry I've found, this is a must read if you're into hops http://www.mnammyslenky.com/hopchemistrypaper.pdf Here's just an interesting table and spider graph I found in an Oregon State University article

There's some interesting stuff on the Beer Sensory Science blog website, http://beersensoryscience.wordpress.com/2011/08/08/myrcene/ American Hombrewers Association website sells flavoring kits of common beer flavors http://members.brewersassociation.org/store/detail.aspx?id=250 Here's a...

this one works good http://www.austinhomebrew.com/product_info.php?products_id=1058 this one works too, but it's out of stock http://morebeer.com/view_product/15689/102157/Grain_Bag_-_24_x_24_Medium here's another one...

When I first read this thread, I was a little worried about using a full 4 ounces of Amarillo for dry hopping. I've been doing a series of single hop pale ales and have used 4 oz of dry hop for all of them. Here's the hopping schedule I used for this batch. 6 gallon batch OG 1.053 FG...

Some hops have a garlic odor like you described. Look at this spider graph showing early harvested hops, versus late harvested hops The graph shows a strong Sweaty/Onion/Garlic odor for a typical harvest time, but when the same hops are harvested later that odor drops to almost nothing...

Here's a link to a pdf on The Role of Hops in Brewing, it's the most up to date paper I've seen written on hop chemistry. http://www.mnammyslenky.com/hopchemistrypaper.pdf There's some really interesting stuff in this paper I haven't seen before. They talk about how some hop oil compounds...

I'll probably be entering an American Pale Ale. I've volunteered as a steward once, and I was with the judges the whole time, sampling side by side with them, and even giving some feedback when they requested. Stewarding was pretty much judging without filling out the score sheets, you just...

beersmith has a 21 day free trial, it's really nice software.

Dan Gordon from Gordon Biersch agrees with you. He talked about it on an episode of the Sunday Session on The Brewing Network, and mutations are the exact reason he gave, and they propogate a fresh pitch for every batch.

Cambridge Brewing Company : Cambridge, MA best beers in the Boston area, they just started limited bottling link to their website http://www.cambrew.com/

11 lbs 2 row at 36 ppg 11x36= 396 0.582 lbs c60 at 34 ppg 0.582x34=20 1 lb c40 at 34 ppg 1x34=34 396+20+34= 450 potential gravity points 6.5 gallons x 45 = 292.5 gravity points extracted 292.5/450= 65% preboil efficiency(efficiency into the boiler) 292.5/5.5= 53 for a post boil...

rebel brewers grain prices were always way lower than northern brewer, I know northern brewer lost alot of my business for grain prices alone, maybe now the prices will be closer yep I just checked and 8 lbs of Breiss pale ale malt crushed was 16.32 2 weeks ago, now it's 12.00, that's a pretty...

It only takes the yeast a couple of days after final gravity is reached to metabolize their fermentation byproducts. Diacetyl and Acetaldehyde are the two big ones that the yeast will convert into other compounds that are much harder to taste in a finished beer.

You could take a gravity reading and see if it dropped.

There is no simple answer. I'd recommend the EZ Water spreadsheet as a good starting point, you'll need to know the mineral content of the water. The brewing water chemistry primer sticky in the Brewing Science forum here on HBT is a great resource. For my water adjustments I like to add 5...

Here's a link http://thebrewingnetwork.com/shows/582 go to about 12:45 seconds in and he starts talking about dextrins shortly after.

Most people believe it's the extra dextrins from mashing higher, or the extra dextrins from cara-malts that give a beer extra body. After listening to Dr. Bamforth talk about about dextrins, I don't believe this to be true. Dr. Bamforth talks about an experiment adding dextrins to a beer where...

Wolavers Pumpkin is awsome, Harpoon UFO Pumpkin is very good, Jacks Pumpkin spice from michelob is good while it's fresh, Cambrige Brewing Company's pumpkin is awsome but they do very limited bottling. Wolavers is my #1 pick.

Thanks. I've been using Crystal hops since I heard John Maier from Rogue talk about them in a Brewing Network interview. It's funny, to me I just get alot of sweet fruit aroma and taste from them, but like you and those judges noted, alot of grapefruit coming through. I did a Single Hop...

You can wait, more filter pads for me.