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I'd be not inclined to dry hop a Saison. I did just have a Saison du Buff - The Stone/Victory/Dogfish head collaboration that has parsley, sage, rosemary and thyme. Instead of a dry hop maybe some herbs?

13066 5 gallons of Pilsner 5 gallons of Maibock 5 gallons of A double Irish Red 5 gallons of ESB

The naming of the beer is the poetry! It is like a mumbled incantation, a wry spell, a jocular encouragement to the fabric of the universe. Beer is not complete without a name - the invisible ink at the bottom of the parchment that the reinheitsgebot is written on includes a name as the fifth...

They are now open evenings, and are planning to open for lunches later in the spring. They started installing their brew equipment last week - don't have any of their own beer ready yet. Nice set up for a downtown brewpub - an island bar extending from the back wall to the center of the room...

You're the only judge that matters if you're drinking what you like. Take the competition input as constructive criticism. Taste is a subjective thing.

+1 for pouring through a strainer. Here's a link to calculating bittering units that might help with the hops question. http://www.homebrewing.org/International-Bittering-Units_ep_49-1.html

It is OK to taste after a week. I think it's OK to taste every few days - really gives you a personal sense of what's happening. Make sure your dip tube is sanitized - and take a dip or two out every few days. Take enough to get a gravity reading, them taste it. Do this with a few batches of...

Thanks all for the replies. DirtyOldDuck - it's not so much a question of availability, as one of predominance. The "northwest palate" is so attuned to high abv with bold citrus hops that the majority of offerings are in line with those two indicators. Brewers offer what the people pay for. I'd...

Thanks badlee - not so much going for a rye flavor so much as an ESB with character. Close to style, but not spot on. Looking for the earthy funk in the hops - both the Perle and the willamette are descended from the earthy English strains I think. I swapped out the flaked barley for Simpsons...

Have been brewing with a buddy who has been doing all grain for a decade. This is the first recipe that I have worked up. Please look at this and add your comments, questions and advice. Will either being doing 11 gallons or 16.5. Here's the recipie for 5.5. Shooting for an OG of 1.050 in a...

I'm Mark. New to brewing with 25 years drinking craft. A friend does all grain and I started brewing with him last year. Pale ale, Saison, Scotch ale, are all brewed, bottled and gone. Pilsner, Maibock and an Irish red are in various stages of almost there (patience, patience...). Did an extract...