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I prime with corn sugar and bottle. After conditioning, I put a few bottles in the fridge for at least 5-7 days before drinking. EDIT: Forgot to say, I carbonate to anywhere from 2.0-2.7 volumes of CO2 depending on the style.

So I've been brewing all-grain BIAB, 4-4.5 gallon batches, for about 4 years now. I brewed extract for a couple of years beforehand. I've consistently had head retention issues with my beer. When I brewed extract, this was never an issue. After searching the internet and these forums...

Thanks! I changed the recipe with an addition of centennial at 90 minutes and a lowered the bittering addition of chinook. That brought my IBUs up to a little over 80 -- I'm not really interested in a beer that's insanely bitter, just good and hoppy. I also moved all the flavour additions 5...

I recently brewed a Chinook/Cascade IPA and I'm looking to do an imperial version but want some feedback on the recipe (especially the hop schedule). I don't do a lot of really hoppy beers so I'm a little out of my element here. I'll be doing this as a BIAB recipe: Batch Size (fermenter)...

Yeah, I'm not really looking to brew specifically to style. I kind of wanted to take the kolsch recipe as a back bone and add some light citrusy hop flavours and aromas.

Sounds good. I'll half the flameout addition and do a mild dry hop with the amarillo gold. Thanks.

Yeah, that came directly from Papazian's Itsok Kolsch recipe which I'm using as a guideline. I was thinking about changing it to about 60% DME and 40% wheat.

Definitely not interested in a 'hoppy pseudo-lager'. Maybe I'll decrease the Amarillo gold at 60 mins and a bit at flameout as well. I really am only interested in adding a bit of the aroma and flavour while still trying to keep the subtle maltiness of a kolsch.

I want to brew a nice kolsch for this coming summer and I was hoping to add some citrusy hop flavour and aroma to kind of liven it up a bit (I'd be using leaf hops from around the west coast here). The numbers are going to be within the guidelines of a traditional kolsch but I'll be using some...

Anyone? I'm very new to this so some more insight would be appreciated.

Much appreciated. I was thinking of adding some citra in for aroma/flavour too. Anyone else with some advice?

Always been a big fan of Phillips' Skookum Cascadian Brown Ale from Victoria here and I've been itching to try brewing something similar but maybe a little more bitter with some more northwest hop flavour and aroma. Not really going for a specific style by any means but I'd like some input on...