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Does anyone know where I can buy citra hops, or alternatively, if there is any reasonably close substitute? Every place I have looked, locally and online, either doesn't carry citra or is sold out. From what I have read citra is a difficult hop to sub for because it has a unique profile. HELP!

I have a recipe that calls for British Crystal (75L). Am I correct in assuming that this would be caramunich? I found 80L caramunich at LHBS, so I am hoping I can go with that.

Thank you everyone for your input and help! I will do the 1:1 mash with 2Row and Oats, and steep the specialty grains seperately.

Great thanks! Is there a formula or something where I can determine how much 2row or 6row I need to convert a given amount of adjunct grain such as oats, etc... which don't have their own enzymes?

My OG is 1.050, but I plan to use just enough 2row to provide enough enzymes for the flaked oats and use DME for the rest. I think that based on the calculations I did, if I used 2lbs or 2row I would need to add 3lbs of DME to reach my OG. I am just wondering if 2lbs is enough 2row for 1lb of...

If I am going to do a partial mash with 1lb of flaked oats how much 2 row would I need. I will also be using 1lb of chocolate malt, 1lb crystal malt 60L, and 1/4lb of roasted barley. Is 1 or 2 lbs of 2row sufficient?

I live about 20 minutes south of Bellingham, and I absolutely love the area! There is a great LHBS in Anacortes, and also one in Bellingham, but I have never been to the one in Bellingham so can't say anything about it. You picked a great place to relocate to.

I agree with evrose on pretty much all points. I can get supplies for a 5 gallon extract brew for between $20-45. And it takes me about 3 hours from start to finish on brew day. The first couple days may be a little longer until you get a routine down, but it is much easier than it looks or...

Well after 2.5 months, my shandy experiment is finally complete, and it came out pretty close to what I was looking for. Not exactly a clone of Leinies, but it tasted great! Brew day was 3/24, racked to secondary on 4/10 and lagered in the fridge until 4/25. 48 hour diacetyl rest then bottled...

What are you studying? I was a psych major in 04.

I dont think they are very old, the LHBS just got them in and only have 3 packs. I know I can collect my own yeast from rogue bottles, but I am not sure I know what I'm doing. Maybe I will head back to the store and buy them tonight.

I was at my LHBS over the weekend and found out that they have Rogue Pacman yeast available for a short time. My only hesitation was that the smack packs looked puffed up a little, and I didnt want to waste my time and money on yeast that may be no good. Can anyone tell me if the yeast is likely...

Welcome to the forums, and On Wisconsin!

Solbes - thanks for the recipe, I am definitely going to be making this one soon as a good summer/lawnmower beer. I will be on the lookout for Steigl Radler and Sam Adams Porch Rocker as well, I always love trying new beers, and I have never heard of either. Thanks guys!

I have had a couple brews do this because I did not let them condition in the bottle long enough before putting them in the fridge. They seem to have good carbonation, but they were not quite ready.

I have never calculated anything like that up to this point, but I am still very new at this. I have heard that there are several recipe calculators you can find online and plug in your ingredients to, and it will give you that information. Try tastybrew or brewsmith.

I believe you are right. I brewed the honeyweiss and summer shandy with the same base recipe. Added lemonade flavored kool aid to the secondary on the shandy.

Here is the honeyweiss recipe I used. It was a 10 gallon batch with a 5 gallon boil. 7 lbs. Wheat LME 7 lbs. Pilsen LME 2 oz. Cluster for 60 minutes 2 lbs. Honey at flameout WYeast 2112 I fermented at 56* for 19 days then transferred to secondary and lagered at about 38* for 18 days before 48...

Not running out of beer in your keg is never a bad thing! I can get you the honeyweiss recipe later today I think. I used WYeast 2112, California Lager, at the recommendation of my LHBS.

I did a "clone" of their honeyweiss as well and used an ounce of cluster with pretty good results I thought.