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I'd be interested in the recipe, as I have a lot of leftover Chinook and some unused Tettnang. (if you're a sharing sort)

Constructing a recipe for a Red Ale, but having trouble settling on the hop. Here are the hops I have at the moment. Cascade Chinook Goldings Saaz Tettanger Leaning towards the Saaz or the Cascade. Thanks!

Tennessee Tuxedo

Cover Girl

http://www.britishbrewer.com/2010/02/recipe-old-speckled-hen-version-1/ HTH

bb gun

Read this article about interesting Italian craft beers in Philly. Very unique ingredients. http://nrn.com/article/italian-beers-next-craft-beer-scene

yeah, straight from primary. Not a ton of yeast, but I suppose it could be more than I realize.

Swingtops, so that might be a choice.

so, I guess let them up warm up a bit before opening...

that what's I mean, recently, if they are refrigerated, they then gush upon opening.

I made a wonderful dipa that had carbed up nicely in my upstairs closet. Recently, I moved it to my basement storage. Now, after I grab one to put in the fridge, when I open it, it's a gusher! If I don't put it in the fridge, it won't gush. Thoughts/Solutions?

So, a buddy of mine got all these ingredients from a friend of his who is moving, and I get to pick out what I want for free! I'm still extract brewing, what styles or recipes could one build with these ingredients? 55lbs pilsner, 49lbs wheat, 10lbs crystal 1, 10 lbs crystal 2, 8 lbs chocolate...

I watched it from a fb post from craftbeer.com...can't believe she wouldn't even try the porter.

definitely looking forward to the final recipe

https://www.homebrewtalk.com/f14/anybody-around-springfield-mo-288238/

How much Chinook are you guys using at each hop addition? I was thinking 2 oz at 60, 1 oz at 30, 15, and flameout...then dryhopping...is this overkill? I see many recipes only doing .5 oz at the addition times.

My kit from my lhbs also wants me to move to the secondary, after reading the previous posts, I'm just going to keep/dryhop it in the primary. My other ales, I've been doing 30 days in primary, then bottling. Can I keep this schedule, or will I lose too much hop aroma/flavor? TIA

I've been using "Hello my name is.." labels, and then giving them a name based on the style. So far, Dr. Bock, Abbey Van Dyck, Bob Hop. Cheesy, perhaps, but it works for now.

Love it! Been lurking for a long time, ovaltine requires me to post my support!