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The intent of the beer (to start out, anyways) was an APA, not an IPA, so I didn't wan't to destroy it with hops. You're all right about the hop stand, I didn't completely understand that term. Always learning. Gotta love this hobby! As an update, the beers fully carbed and there is more hop...

This was a 5 gallon batch, and I didn't add any hops for my hop stand - just let the 5 min. addition sit at 180 degrees for 20 min. I'm thinking this might be where I can improve - adding more hops at flameout and letting those hops sit for 20 min. And no, I do not use a hop spider. My plan...

Ok, so I made a 6.5% APA that I bittered with 1 oz of warrior, and tossed 3 oz of cascade in at 5 min. I proceeded to hop stand at 180 degrees for 20 min. thinking I'd have some oh-so-tasty citrus flavor without a lot of bitterness. LIES! ALL LIES! The bitterness is nice and rounded, but...

Good advice. I ended up keeping my hop bill (1 oz warrior @ FWH, 3 oz cascade @ 5min), but added a hop stand @ 170 degrees for 20 min. I'm glad to hear that the late additions flavor holds up over time. I doubt it'll last long enough to matter, but it's good to know.

No. Haha! Just kidding! Teaching is teaching. I agree with all the hoop-jumping. My dad retired a few years back after teaching middle school social studies for 37 years...and he says he could have gone another 37 if they (administrators) would just leave him alone. Of course, no knock...

There's not too many jobs out there with higher highs or lower lows. Be it primary/secondary school, helping the elderly/disabled with life skills, or a million different types of teachers in-between, I'd like to know...WHERE MY TEACHERS AT?!?! You give everything you've got every day, and...

I usually stay pretty close to a standard timing with hop additions with APA's or IPA's: 60 - 20 - 10 - 5 I wanted to try an APA with some tasty late additions of Cascade. Grains/fermentables 6 lbs extra light dme 1 lb flaked wheat 1 lb 2-row .5 honey malt .5 carapils hops 1 oz...

The weight of the spruce was fresh-cut off the tree, the whole trimming (not just the needles). I agree about the mellowing out that takes place. I'd say they mellow out about twice as fast as hops. The last batch I made had almost NO spruce presence after 6 months in the bottle...and it was...

Come on!!! We're 1000 gallons shy of where we were at the end of February last year! Brew! Brew! Brew! Brew!

5 Gallons Salt&Pepper Gose + 1230.5 = 1235.5

Woo Hoo! My aciduated malt came! Helloooooo gose!

I tried infecting with a handful of grains once before, and I got a ton of unwanted yucky bugs that made the beer taste like...well, puke. I might give it another go though.

Hmmmm...a saison. Hadn't thought of that. Not a bad idea.

I'm not trying to make a pseudo-gose, I'm just trying to toss together something with what I have. I can deal with a pale wheat, but I hate turning down the opportunity to do something a little twisted.

Well Gose WAS the original plan, but my aciduated malt is still in-route. Anyone ever try salt in an IPA?

I'm snowed in and NEED to brew...but I'm missing some grains I need to make the style I wanted. What I DO have is the following: 3 lbs. wheat DME 3 lbs. Pilsner DME Coriander Sea Salt 1 oz. Cascade Hops 1 oz. Haulertau Hops 1 oz. Simcoe Hops S-05 Yeast Any advise to help...

If I had the system to support it, I'd LOVE to do an all grain of this beer...of course I suppose I feel the same about all the beers I brew :) The spruce came from Buffalo NY. When my brother and I were born, my dad planted a row of spruce trees along our property line. The history behind...

This is the 2nd time I've made this. 1st time around it took 3rd in a comp. This time around I kegged it and not sharing :) I did not use any crystal malt in the first recipe. Comparing the two, there is a stronger spruce flavor without the crystal...but it is a more rounded beer with the...

I planned on mashing for a full hour. Thanks for the advice. If I like things sour...and I mean...SOUR...how long should I let the lacto do its thing before I toss in the other yeast?

I'm looking for people who have experience with aciduated malt.