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The cost of buying bottles is an excellent point. Depending where you live it’s getting harder to find commercial craft beer in bottles. Bombers are dead, and it’s only legacy craft brewers that still bottle at all. When I lived in an apartment where I didn’t have room for kegs, I didn’t mind...

Muntons Spraymalt (DME) is 100% malt. No adjuncts.

I published some tasting notes on my recipe. Next batch I will dial back the hops a bit to see if I can get similar hop flavor and aroma, while smoothing out the beer and scaling back some of the grassy notes...

That it is. I should have said "Southern Hemisphere" instead of Australian. Motueka also works really well in a NEIPA.

In my experience it's the dry hoping during active fermentation. The unmalted grains are to add body and mouthfeel more than anything.

I bottled the back on 3/12. When it was young the beer was borderline dank and grassy. To jjeffreys's point, I was pushing the envelope with my hop additions. I shared the beer with a few friends and the manager of my LHBS...

That is certainly how a lot of drinkers look at brewers from the 80s-90s. I was talking to a rep from a local brewery that opened in 2009; he told me that a lot of drinkers assume they have been around for longer because the brewery was around when they first got into craft beer.

According to BeerSmith the IBUs are 62.5. There will be some bitterness exctracted during the whirlpool/steep.

I'm going to post some tasting notes this week. 10 oz was definitely pushing it, but the style does use a ton of hops. If you're used to doing a 2-4 oz for a five gallon batch, that won't give you the intensity of flavor and aroma the style is known for. I was also compensating for the fact I...

I'm looking to put together an official BJCP Instructional Course for Educational Progression (BICEP) in the North Shore area. The course would entail an overview of the BJCP, off-flavors in beer, reviewing different technical topics, and most importantly tasting and discussing different...

My blog is still hosted on WickedLocal websites all over Eastern Massachusetts, but the URL now points to a Blogger page I set up. From there you can add it to the RSS/Blog feed of your choice and the archive is much more searchable. www.WouldBeBrewmaster.com You can also like the blog on...

I brewed the beer two weeks ago. Thanks to a poorly calibrated pH meter I almost had to dump the batch. http://beverly.wickedlocal.com/article/20160405/BLOGS/304059960/-1/blogs01 Bottling today and the samples taste pretty darn close!

The split photo is the current version of The Substance and The Substance from 2014.

Tapped the keg today and did a side-by-side. The flavor is very close. The original is a little crisper and hoppier. The color is very close. The clone looks like pond water. It could be that it was the bottom of the keg, or my cousin just needs new lines and taps for his fraught system.

Ingredients 8.00 gal Salem/Beverly MA Water 1 10.00 g Chalk (Mash 60 min) Misc 2 2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3 1 lbs Crystal Light (35.0 SRM) Grain 4 1 lbs White Wheat Malt (2.4 SRM) Grain 5 2.0 oz Chocolate Malt (450.0 SRM) Grain 6 10 lbs 8.0 oz Maris Otter Blend (3.0...

I was up in Portland last week and picked up some of The Substance. My beer is on the left, on the right is Substance from a year ago. I haven't emailed Noah, but I would guess the grist might be as high as 10% flaked oats and 10% flaked wheat. In addition to the change in clarity, the...

Looks like a beautiful kettle!

You could also try an English base malt like Maris Otter.

http://www.seacoastbeveragelab.com/2015/03/13/107-bissell-brothers-brewing/

They basically gave me everything. The recipe has changed over time. They stopped using flaked rye and added flaked oats. The hops almost certainly change based on availability. Noah Bissell said on a podcast that he designed the recipe to utilize less sought after hops. He knew a small brewer...