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Many of the commercial beers you once loved will now taste like putrid swamp water

I have never heard of cohumulone. I will have to look into this.

If I understand things correctly, thenthe 60 min addition is just adding IBUs, so could I substitute another hop for the centennial, as long as I maintain the same IBU level? Then i would only need the Centennial for the flameout and dryhop additions.

Does anybody know of a good substitute for Centennial hops? Some of the local stores are out of stock, and rather that do mail order I would like to know if there is a good substitute I could get locally. This will be for a single hop IPA recipe with 2oz at 60 min 2oz at flameout and 2oz dryhop.

You could also try putting your beer in a small closet with a 100 watt lightbulb. I have found that if you keep the door closed, the temp can stay high enough (mid seventies in my experience) to carbonate your beer in a few weeks. Just make sure to protect your beer from direct light.

You could try Canada Malting. 50 bags @50lbs is a large enough amout that they might sell to you. I don't think they usually sell directly to the public, but when you are looking to buy 2500lbs they might make an exception. canadamalting.com/

Umm...well, it gives it an oaky flavour. Take a few pieces of oak and boil then for 10 minutes in 2 cups of water. Toss the oak and keep the water, which is now a nice oak tea. Add some of this oak tea, 1/4tsp at a time to one of your IPAs to see how it affects the flavour. This won't tell...

I am a woodworker too and i regularly add kiln dried oak to my IPA. I sanitize about 2oz of thin slices (approx 1/8" thick) and add them to my secondary for a week with the dryhopping.

As others here have suggested, the best way to clean your bottles is to not let them get dirty to begin with. Rinse them out after use so that at bottling time they will only need to be sanitized. On bottling day, my clean bottles just need a quick sanitizing and they are good to go. I can...

I don't know what kind of extract you are using, but i would be tempted to say it is due to old stale LME.

Rdwhahb

Hi Gerry, This place lists them on their website La Cachette du Bootlegger

When I was about 12 my very Welsh grandmother decided it was time I started to learn to drink beer, so she would make me shandies (half beer, half ginger ale) and every year the amount of ginger ale would go down until by age 15 or 16 she was giving me straight beer. To this day if it is really...

I have had good luck putting my bottles in a small closet with a 100w light bulb. The light puts out plenty of heat and the bottles carbed up in no time. Just make sure to keep the bottles in cases or otherwise protected from the light.

I do this all the time. I still chill my wort by cooling the brewpot in the sink with some ice, but I finish the cooling by topping up with chilled water.

I figured once I had the coffe brewed I would strain it off the grounds and heat for a few minutes to eliminate any organisms that might spoil my brew.

And did it work well for you? It seems to me to be the best way to get the flavour you want, but i always wonder if the is some potential problem that I have overlooked.

I plan on brewing a coffee stout and was wondering about the coffee addition. My plan is to cold brew the coffee in a french press and add it to the beer after the primary fermentation is complete. The way I see it I will be able to add the coffee a bit at a time until I get the taste I want...

Hi All, I will be brewing a stout this weekend, and I need some help adjusting the recipe. Originally, it calls for 3kg dark LME, but all my LHBS had fresh was light LME. The specialty grains in this recipe are 1/2# each of crystal 80, roasted barley and chocolate malt. If I was to switch...

I have never has Sculpin. Ballast Point isn't available around here, I tried Big Eye at a bar in New York a few weeks back and was quite happy with it. However, seeing as how popular the Sculpin is, i might just try brewing a clone.