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No, no Nelson Sauvin yet, I hear they're grapey, winey, I think I even read black currant. I just tried an awsome beer on draft last friday called Peeper Ale from Maine Beer Company, and I know they use Amarillo and Centennial in the late and dry hop additions and this stuff is awsome.

Now my list of future single hop brews is getting ridiculous Sterling Amarillo Nelson Sauvin Galaxy Mt.Hood Ultra Centennial completed single hops Willamette Crystal-twice a pale and an amber, both very good Citra I've tried a few of the Mikkeller single hops, but I'm always...

I hear what your saying, I think a single hop Citra pale ale would be good too, and for that I'd go down on the crystal. I've done a single hop amber with 20% crystal before and it came out great. The combination of Crystal hops and Crystal 75 is great. The sweet malt and the sweet fruit...

Uh oh!....looks like my post accidently alerted the crystal malt police. So I like sweet beers, especially ambers, one of my favorite beers is Santa's Private Reserve from Rogue and that recipe has 30% crystal. I think the beer came out good, I was just hoping for more tropical fruit...

Here's how I do it I'm only putting 1 or 2 psi on this max, maybe even less, I just crack the CO2 valve and then close it. Just to create a little pressure in the headspace and keep it full of CO2. The parts are 1/4" gas line, drilled out bung, and the bottom of an airlock. I just...

Here's what happened It came in at 1.047 OG finished at 1.011 so 4.7% ABV. It's good, real easy drinker, but I'm not all that impressed with the Citra, maybe I just had my hopes to high. My current favorite hop is still Crystal. My next amber I'm using Hugh Baird Dark Crystal 75...

I just meant when you go from your primary fermentation vessel(better bottle is what I use), rather than gravity feed to your first keg, push the beer out with a little CO2 pressure, avoiding any oxidation at all by keeping the headspace full of CO2. Claudius makes a good point about the...

I've used the coarse plate filter pads from Williams Brewing, and Northern Brewer, and I've never noticed any papery taste. I've never had a beer judge mention papery either. I don't soak the pads, I push starsan through the whole setup without the pads, and let it sit for a minute with the...

Here's a couple other links with some good info on hops http://beersensoryscience.wordpress.com/2011/08/08/myrcene/ http://morebeer.com/brewingtechniques/library/backissues/issue2.1/tinseth.html http://inhoppursuit.blogspot.com/2011/07/hop-oil-is-bigger-better-preview-of.html this...

Here's a link to Dan Gordon talking on the Brewing Network if you're interested http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-11-06-05-Dan-Gordon-of-Gordon-Biersch he talks about the propagating temps at 2:21:30 in.

I listened to a Sunday Session episode on the BN with Dan Gordon from Gordon Biersch, and at Gordon Biersch they propagate their lager yeast at 48, same temp they ferment at, but they pitch at 45. Dan was saying propagating at higher temps caused mutations they didn't want.

I took a couple pics at the comp, Hey Dana, I was the steward for you and David in the 2nd session, congrats on the Heathered Mild. I'm thinking about going to the next club meeting, hopefully I'll get to try some of that Mild there, and I'll bring a few bottles of that Single Hop...

http://beersmith.com/grain-list/ here's one list flaked rye 36 pppg

I started flushing the headspace of the carboy with CO2 if your going to let it sit for a while before pitching from the Gordon Strong book, Brewing Better Beer. If there is O2 in solution, then yeah I'm sure the yeast could pull that out, but not out of an oxidized hop or wort compound. I was...

That sounds pretty much like what I do. 10 minutes into the boil I pull a 2L flask for my starter. At this point the hot break has all ready occured and the wort remains unhopped. I chill the rest of my wort with an immersion chiller, flush the carboy with CO2 before I siphon the wort in...

Just listened to this hop chemistry podcast from beersmith, http://beersmith.com/blog/2012/05/13/hop-chemistry-and-beer-with-james-altwies-beersmith-podcast-38/ it's pretty good. James Altwies from Gorst Valley Hops talks about adding some hops well after flameout. He said if you cool your...

All I can think of is Phil Hartman on SNL, http://www.hulu.com/watch/272889/saturday-night-live-anal-retentive-fishing

I like your hop guide, Here's a link to an article on the most common beer descriptors on the beer sensory science blog, http://beersensoryscience.wordpress.com/2010/11/12/overview-of-guest-beers/#more-98

this chart I found online might help

Ever make or try a single hop Saphir? I found this hop aroma spider chart in a pdf from a German Hop website here's a link to the full pdf file http://hallertauerhopfen.de/contentserv/hopfenpflanzerverband.de/data/media/2099/HM-eng-komplett-05.pdf Of the 16 German varieties they...