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I can't stand a lot of the brewing podcasts especially on the Brewing Network. The hosts typically act like 13 year old boys making dick jokes and talking about the need for strippers, "****s", etc. These podcasts highlight a lot of what's wrong in the brewing industry TBH. Brulosophy is a...

It reminds me of Mosaic but with more citrus, less tropical fruit, and just a touch of noble spice.

I've heard good things about Denali. Hops like Crystal and Willamette are good to blend in with late hop additions or dry hops. Apollo is really great for adding dank characters to your beer - I love Tropical flavors that are rounded out by some dankness. EKG is awesome in porters and...

You pitched harvested yeast that was a year old? Why? A pack of yeast is $3.

They tend to use a lot of Apollo which is often called Columbus on steroids.

I think 1-2 ounces would be fine, something like Citra or Amarillo would be really nice. Centennial and Chinook would probably be tasty as well.

It wasn't until I started kegging that my beer started tasting as good or better than beer made at craft breweries. Luckily water adjustments are pretty straight forward in Oregon - just need to add a little gypsum and calcium chloride to get good results on most beers. The first time I made a...

I'd consider dry hopping the Belgian IPA too

Not good haha just way too hoppy to be honest. I think I posted some pictures on here.

Making bad beer sucks, feel free to vent. I think every homebrewer has been there at some point in this hobby. If you are just looking to vent please disregard but my best advice on how to tackle your problems can be found below. It sounds like you have sanitation issues. If you're using a...

That makes sense - you planning on dryhopping?

Pilsner, Vienna, Wheat, and Caramunich is a pretty standard grain bill for an IPA these days. Sounds like you ended up using the same hops, did you do 45/30/15/flameout? Honestly I am more concerned with the 2.4 ounces of bittering hops since Chinook and Centennial are fairly high AA hops...

I did a 3lb. flameout addition once but I've never dryhopped more than 4 ounces. 10 years ago a 4 ounce dryhop would have been huge for any style but these days I've seen people doubling that.

I did a hop shot only beer and I'm confused by this statement. I found that late additions didn't break down at all - there were still goopy resin balls in the wort (I think I did a 60, 15, and 5 minute addition). After the beer was finished there was no detectable hop flavor and aroma. It...

The hop shots add very little if any flavor or aroma. I would just use pellet hops at 20 minutes.

I went from a 3 vessel gravity fed setup to BIAB. The process is so much simpler And faster. I doubt I will ever switch back. I don't really think there's any need for recirculating the mash. I have a 6 gallon PID controlled electric recirculating setup. I found the temperature variation to...

Keep the beer off the gas, vent frequently. It will probably take 3-4 days.

I hope you have a separate keg and line for sour beers. Brettanomyces is a survivor and is super hard to get out of anything plastic. I'm too scared to bring Brett or Lacto into my pipeline for this reason. Break down that keg and tap and give then a thorough clean after the beer is kicked...

House IPA - Simcoe Remix

Boiling hops for 90 minutes will increase utilization and remove the vast majority of aromatic compounds from the hops - at 90 minutes you will mostly get pure bitterness. The "harshness" of the bitterness has more to do with the hop than the length of the boil. Bitterness qualities undeniably...