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Here's a couple I found interesting Beer Sensory Science Blog In Hop Pursuit Blog

congrats, I'd be happy, that score is in the very good range.

The flavor and aroma from a 5 minute or 0 minute addition is different from a dry hop addition. Some of the hop compounds if boiled for more than 2 minutes will boil off, and some compounds can't be extracted at dry hop temperatures. I can tell you the biggest improvement I've made to my hop...

Thanks Jett, That DIPA you made sounds good, I'd like to try a single hop Amarillo next. Because of Citra's high oil content your making me think if I should only dry hop with 2 oz instead of 4. After I add my 2 liter unhopped starter, I figure my IBU's to drop from 42 to about 37, so the...

Finally got my hands on some Citra, making a single hop amber tomorrow, can't wait to taste this one and it isn't even brewed yet. I've used this same hop schedule with 2 other single hops, bittering to around 40 IBU's tinseth calculated, and it seemed to work very well to give lots of...

I've heard a couple of pro brewers talk about throwing the dry hops in just before the primary ferment is complete. The benefits they say are the yeast will scrub out any oxygen your adding with the dry hop, and that the yeast may actually metabolize some of the hop compounds into new...

Here's one, entries are due by this saturday 5/5 http://www.mvhbc.com/competition/ I got one pale ale I'm gonna enter, I gotta bottle it up tomorrow.

1.002? have you checked your hydrometer with some distilled water at 60F to see what it reads? I'm thinking if you've really got 1.002 there is something else in there besides pacman eating those sugars, maybe some wild yeast or bacteria.

Just had a Green Monsta IPA from Fenway last Wed. 8.50

Here's my first clone attempt at the Wyld, well kinda I went with 69% pale, 11% munich 10, 13% carapils, 7% cara 20. I added 3 oz of Acid malt, and 5 grams Calcium Chloride to my mash for a 6 gallon batch, I use Poland Springs water. I mashed at 155 for 90 mins and came in 1 point high for...

"Ethyl acetate (aka: ethyl ethanoate): already mentioned above, this is the most common ester in beer by weight, but not necessarily by flavor impact. Threshold: 33ppm. Common levels in beer: 8-70ppm. Formed by the condensation of acetyl CoA and ethanol. Smells of nail polish and solvent at high...

American Pale Ale, Single Hop Crystal, 5.1% ABV, 40 IBU's, SRM 7, 14 oz of Crystal hop pellets in there, 10 oz in the boil, 4 oz dry hopped. 20 days old, plate filtered coarse on day 16.

kill the heat, toss the hops, start the chill. For even more late addition hop aroma toss in a -5 minute addition too(that's 5 minutes after the chilling has started).

here's an interesting graph on cold break I found online

You're right the gypsum will add some calcium that would be benificial to the mash pH, and it's also good for the yeast health. Calcium at 50ppm(mg/l same thing) is considered a good level to get these benefits. Personally I prefer to add the calcium to my water with calcium chloride, I think...

I don't see any downside with a little bit of Carapils. If you've ever had a Uinta Wyld pale ale, they use 13% Carapils in that recipe, and that beer is delicious. As for the water chemistry adjustments, that can get pretty complex. The brewing water chemistry primer in the brew science...

I can't see anything totally off, but I can give you a few tweaks that I think could help. When I plug your numbers into BeerSmith I get an OG of 1.042, which is a little lower then the 1.050 you're targeting, that's using a 70% efficiency and 0 trub loss volume in your boil kettle. IBU's in...

Got 2 more score sheets for the same beer from the Bluebonnet Brew-Off link to 3rd score sheet link to 4th score sheet These 2 judges didn't pick up on any of the fruity esters. I like what the 3rd judge, the certified one says in the overall impression, "I could drink a bunch of this."...

I just found that article online last night when I couldn't sleep. I hadn't seen it posted here yet, but I found it super interesting. It'll be nice when they publish the full paper. I was searching for a powerpoint presentation Vinnie Cilurzo from Russian River gave on dry hopping from the...

More Aroma Oil, Faster: The Dry Hopster’s Holy Grail OSU tests IH pellets vs Cones for aroma intensity and oil extraction rates * A 10 member sensory panel evaluated the intensity of dry hop aroma from Cascade pellets and whole cones and concluded that the pellets provided more intense...