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14 oz of hops in a 5 gal batch sounds like a recipe for this

IMHO you can't go wrong with an IPA. I dont care if it was ever popular, or is never popular again - bc that means more for me! The hoppier the better. I love hops so much I dry hopped an oaked imperial stout. Sounds crazy, but it's money! Imagine a strong hoppy foretaste/aroma with a...

Has anyone else noticed this? I have my technique for removing labels (as I am sure you all have too), but the Great Divide labels might be the most stubborn ones I have encountered to date. I dont know if it's the amount of glue they use, or the glue in general but I gave up. I just tossed...

Thanks. I have been reading on here a bit since posting this, and although there isnt anything based on what I asked specifically, it looks like most everyone that creates this recipe lets it sit in the fermenter for 6 months to a year in some cases.

Is this possible? I made the mini mash version of the recipe. My LHBS didnt have the exact yeast it asked for so I substituted 3724 Bel Saison. The FG is supposed to be 1.020-1.024. After about 3 weeks of fermentation I was stuck at 1.060. The guy at my LHBS suggested I add champagne yeast...

I just did the same thing to a Porter. I bottled it today. It tasted pretty good! Nice robust taste with a lingering hint of coffee on the back end.

That's so money!

American IPA (maybe even a double IPA) Oktoberfest Oaked Stout (in that order)

When you bring it to a boil and add your other malt extract, add the Muntons Dark. As for the Candy Sugar - you can add that at the last 10-15 min of your boil. Good luck and welcome. My bad man - I didnt read your whole post. I have never brewed one of those before. I apologize.

But that comment is like the chicken and the egg convo - People want it that way because that is all they know, and this is all they know because BMC has created this perception as to what beer is/tastes like. I saw a sign at 7-11 the other day promoting some new Bud Light Hefe or something...

Right on - what took you from El Reno to Richmond?

I kinda thought the same thing but thought I was being a diva. I am glad to know my beer sensory isn't that off. It's such a bummer on one hand because I wait so long for it to come out, but at the same time it's 10x better than the SA Octoberfest I DIDN'T have back in April.

I work as a dental supply rep - so I share with dentists all the time! They love it!

Get it Joos! I love seeing people as passionate about this as I am.

This isnt about being able to brew a light beer vs not being able to brew a light beer - its about these "big" beer companies tricking people into thinking what they create is what beer is supposed to be - "cold," which somehow translates to "good."

I completely agree but the thought of someone making money off of this "marketing" makes me sick. But what makes me sicker, is that they deserve the pay-check because we as a majority buy into that crap. I am convinced that 85% of America thinks "bud light" (or whatever crappy commercial beer...

I was watching college FB and Keystone just took it to the next level as they claim their beer is "Smooth Brewed." What does that even mean? What is "Frost Brewed" for that matter? The saddest part is that the majority of America buys into that bull****. "Oh sweet, my beer's ready to...

Sure can! Make sure you get them very clean and don't forget to sanitize (obviously).

Thanks! I appreciate your response.

Dude, it sucks. It only took me once to learn my lesson. Krausen was EVERYWHERE! It looked like a science experiment gone wrong in my fermentation closet.