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My question is when is the best time in a 60 minute boil to add my flavor hops to get the most flavor out of them? I'm making American pale ale. I have magnum for bittering, and I have Amarillo and Cascade for flavor. I also have Hallertauer for aroma. I will also be dry hopping.

I have been making an excellent American Pale Ale for some time now. First ferment for 10 days and then dry hop for 2 weeks. My beer is very clear when bottled. I try to let it stand in bottles for a month (try to...). Before I refrigerate I look at the beer in the light and it's crystal clear...

I've been trying to perfect an American Pale Ale for a year now. I finally have come up with a recipe that is truly worthy... How long will a home brew last in the bottle before going bad?

I'm about to try another recipe (that I make up as I go along) APA. I am having some clouding in my beer, so I got some Irish Moss tablets today. They say 1 tablet for 5 gallons. My question is, when do I add it to the boil. Thanks

I'm still new at beer making. I finally decided to get away from those kits and start making my own recipes. This is my first crack at it: ½ pound crushed Briess 20L Crystal Malt (6 Row) 1 pound crushed Briess 2 Row Pale Ale Malt (Lovibond 3.4) "Steeped for 60 minutes" 2 pounds Extra...

I'm trying to make an american style pale ale. I got the wrong hops, instead I got williamette hops. Can I still use these in the 60 minute boil, or will it spoil my batch? Thanks