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Well, Citra tends to have a wonderful aroma all by it self with no dry hopping at all. An ounce for the dry hop is all you would want, any more than that is a waste. Dry hopping is mostly about the aroma not the taste, the 20-30 min additions will add more of the taste for you.

I get help from the 90lb Choc. Lab and 160lb Saint every weekend. Do you know how much slobber will collect in an hour? I made the mistake of making brew biscuits one time, now they smell the wort and sit waiting. I've dispensed with the biscuits and just give them the grains once cooled, they...

So here is my issue, planning a fat tire clone and I really want to nail the biscuit flavor. Since it is an unconverted grain will I get enough flavor from it to get what I want or do I really need to bit the bullet and do a mini-mash with it? My plan is to use about 14-16oz in the recipe, if I...

So here is my issue, planning a fat tire clone and I really want to nail the biscuit flavor. Since it is an unconverted grain will I get enough flavor from it to get what I want or do I really need to bit the bullet and do a mini-mash with it? My plan is to use about 14-16oz in the recipe, if I...

My only comment is to reduce the dry hop to 1oz and use the other 1.25 in the boil, either move it to the 30min mark or add it to the 10 min mark.

Its all in how much flavor you want. 1-2 normal sized fruit will impart a good solid flavor. The reason for adding at 0 is to limit as much as possible boiling off of the oils that will give the flavor but also you need to ensure it is done hot enough to kill any wild yeast on the fruit itself...

Well, not IMO, but only because I like the spicy bit I get from the rye and I think the citrus of the amarr. or the fruity of the Citra would overshawdow it. That being said, it would not make for a bad flavor, I just don't think it would highlight the rye and make it a waste. A Rye IPA using...

hmm...If you were limited, or just using what was left around, I'd opt to use the Zythos and a bit of amarr. as the bittering, use the remaining amarr. in the 20 and 5 min and the citra as a 5min and dry hop. For the beer I'd opt for an APA or BPA generic base, maybe a little crystal 20L and...

I don't think UN-carbonated beer tastes bad to begin with. The carb certainly changes the flavor and texture, but without it I've never found a bad one. You will likely need to have a sweeter brew to give it the mouthfeel you are after though.

I cannot find Pliney the Elder on the AHS website.

sometimes it is hard to tell the difference between floating yeast cells and co2 and a pellicle that is just forming...let it ride and see what happens.

mmm...a good nutty brown with the background of blueberries, bit of lactose in there too....

The issue with HB and fruit is that we as HB'ers don't kill the yeast or remove it before we add the fruit. If you so choose, and have a keg system, you can use bentonite to kill the yeast then add the fruit and then carb via the keg, this will mimic the sweetness you are looking for. The other...

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On big beers It seems to work better to introduce more sugar later on in the process rather than hitting it all at once. That being the case, I would think the same would hold true for sherry strains. Certainly nothing bad would come from late additions of honey, I don't know what contributions...

Maltodextrin and lactose both don't add much sweetness to my pallet, they do add to the silky mouthfeel and work great as 'thickener'. For sweetness, you may consider steeping some honey malt doing a quick boil and cool and rack onto it and the apricot at the same time. I have a new found...

agree

How long for the total fermentation? I don't have a lot of experience with WL550, but a lot of the belg. strains seem to hit a slow down process at 1.02-1.03 and then take weeks to move from there. Heat tends to help quite a bit, remember those strains are used to the classic farmhouse...

Not real sure what is going on with it. I have pretty tolerant taste buds and can drink just about anything. I'll try to brett and see what develops and go from there, Maybe some funk will make it drinkable.

I honestly think the loren's PB killed it. It has a great up front flavor, but a real chemical aftertaste that is sweet and cloying. It's not chemical like acetone more like preservative or aspartame aftertaste.