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Any thoughts on how to get more tartness/fruitiness instead of spice? To be more specific i'm thinking I don't want a lot of clove, which seems to be what a lot of people get, although I've never got clove from Belgian strains, Hefe yes, but not Belgian. o me I would say maybe pepper, but even...

I've been brewing for about 3.5-4 yrs and brew many different styles. Before getting into homebrewing I enjoyed commercials saisons and figured it would be a style i brewed more of than anything else. Fast forward to now and I believe I have made 4 saisons, I was happy with all of them but...

This is what coffee beers are for :D In spring and summer when I brew early in the AM, usually wake up at 5 and will be all doughed in by 6, then crack open a coffee beer if I have one in the fridge. When it's cooler out, once I'm doughed in I'm back in the house sipping on regular coffee to...

Flaked wheat is what you have a picture of, literally looks like flakes.

Couple things I've found over my 4 yrs of brewing... not a long time but I almost always take a sample around day 10-14 just to see where the gravity is at. Belgians - at less than a few weeks almost all strains will have something "funky" their giving off. The yeast will clean this up and it...

Bottled this past weekend, smell was very very close out of the fermenter, really couldn't tell you what was different, but there seemed to be a slight difference from the real NN. Could just need some carbonation to open it up. Taste I would say is very close, but might be a little less...

Sub'd, looking to brew a big stout in the next month or so and loved Mexican Cake when I got my hands on a bottle a couple years ago.

This thread gets pretty in depth into the NE IPA "process," https://www.homebrewtalk.com/showthread.php?t=568046. By this I mean yeast strains, water profiles, etc that have been successful for people. Like a few others, I'm not the biggest IPA fan, be it NE or West Coast, or "session." I...

If you use the powder I would say add it as you would whirlpool hops. Chill down to around 170-180 and add then.

I would go with concentrate, but not sure how much you should use. The paste would have to be mixed with something to get it to dissolve. The pods have to be "prepared" too, Google using tamarind pods and you'll see what I mean. I skipped it when I made this and I don't think it contributes a...

I'm not sold on doing the primary additions for this, I think they're better suited for NE IPA's more than anything else given what I've read on some new research regarding the yeast/hop interaction during fermentation. My concern with dropping the FWH hops is that with the grain bill this...

I know this is an old thread, and there are a couple other threads on this topic that I have posted in as well. Looks like the thread that is most up to date is, https://www.homebrewtalk.com/showthread.php?t=158796, but I havent gotten a response in that thread or the other that has around 100...

If your ramping up to 95 I don't think you'll have any problems with it finishing. If you plan to add sugar on day 5 I say wait till then. Adding the sugar should certainly wake the yeast back up as well.

I would say start with keeping things simple, KISS rule. After my first few brews I have always messed with something in a recipe, used different yeast strains, used different hops, mashed higher/lower thinking that i knew what would be better for the mouthfeel or FG, etc, in the end I have...

Looking at brewing this up after I knock out a NZ IPA and a Nugget Nectar clone. The recipe I'm thinking of going with is: Ingredients Amount Item Type % or IBU 11 lbs 2 oz Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 78.94 % 11 oz Carafa III (525.0 SRM) Grain 4.93 % 11 oz...

I've been looking for a Pale Ale, or NZ IPA, that's predominately Lemon/Lime flavor. Doesn't have to be overpowering on the lemon and lime, but I'd like those to stick out the most. Also, not looking for any bracing bitterness from what I've read most NZ hops don't give that anyway. I've also...

Not going to say yours is the same as what happened to me, but I had the same thing in a Vanilla Porter. Green apple taste/sour never faded, but never got worse from what it was when I bottled. I ended up finding a couple of gouges in my fermenting bucket that must have harbored something wild...

Had NN for my first time this past weekend and after my first sip had the thought of "Where has this been all my life!!" Tasted like apricot/mango hops with a touch of resiny pine, and caramel backbone throughout the whole sip. I'm not a huge hop bomb fan, I like a good balanced, IPA, Double...

Disregard my.above post, looks most people have found a different to discuss this one in https://www.homebrewtalk.com/showthread.php?t=158796&page=30

Had this for the first time last night after years of avoiding it thinking it was a hop bomb. After the first sip I thought why have I waited all this time. The hops are there, I would say mango,apricots, a little bit of pine to balance the fruity hop taste. The malt is definitely there...