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Just looked at this amazing genetic research-based resource that I found in a nearby thread, and going from that, 009 is not the same as Coopers after all! tmyk

That strain is from Coopers, so it is said. Here is one source. I'm sure you can find some old threads on this site with comparisons between the dry and liquid versions, and chances are they don't behave quite the same. Never heard of anyone else making a liquid version. I would def be...

I like the hop combo and it seems like a fine recipe. You might try swapping some nugget earlier and moving some citra later. But the pairing of those two with the columbus sounds tasty. Also, keep in mind that odd amounts like .42 oz. can be difficult to parse. You might get a better...

Summit wins if you're looking for citrus. And your recipe is all about that dank pacific NW hop flavor. (St)ella is generally a milder hop overall and I haven't really ever gotten grapefruit from it. Maybe grape or plum are comparable fruits. Try it solo in a pale ale, or even better in a...

I have worked with these hops quite a bit. In my experience Galaxy actually makes a unique and potent bittering hop. I would recommend trying it. For an IIPA an ounce at 60 would do nicely. Personally I would prefer either an all-Galaxy beer or a beer bittered with Galaxy with a combo of...

Bravo, Chinook, EKG

I've gotten 'woody' from Northern Brewer hops. And I know Simcoe are known for their pungent dankness. Using some darker crystal in the right amount might give you more of those darker flavors you're looking for. When you say 'earthy' makes me think of 'Dig' by New Belgium. There are...

I have a recent brew with a prominent chocolate note that is somewhere between a brown and a mild porter. The specialty malts used per 5 gallons were: 6 oz. amber malt 6 oz. pale chocolate 2 oz. roasted barley 2 oz. carafa III

If you are doing a mash then you could potentially lower the target mash temp by a couple degrees to compensate for the residual sweetness that will be caused by adding the crystal. Your color will be slightly darker, of course, so maybe 'Helegda's Bronze Bitter'? I wouldn't hesitate to try...

I would suggest finding some super light commercial beer and doing a test with them similar to this: http://www.bertusbrewery.com/2013/03/dry-hopped-bud-light.html?m=1 Maybe do a comparison with some other hop you have laying around. It won't necessarily tell you what the AA are currently...

Galaxy Pale (Australian Pale Ale) Original Gravity (OG): 1.048 (°P): 11.9 Final Gravity (FG): 1.012 (°P): 3.1 Alcohol (ABV): 4.72 % Colour (SRM): 5.0 (EBC): 9.9 Bitterness (IBU): 48.0 (Tinseth) 8 lbs. 84.21% American 2-Row 1 lb. 10.53% Wheat Malt .5 lb. 5.26%...

The last IPA I made, which I would describe as balanced, had ~20 IBU contribution at 60 minutes and another ~20 IBU at 20 minutes. I then added 2.5 oz at flameout and 2.5 in the dry hop for a 5 gallon batch. Mostly poking in here to see what others do when deciding on their bittering charge.

I have recently made an Alt with NB which had 50% Munich as the base malt and it is solid. The hop seems to have a woody spicy flavor. Some say 'mint' but I'm not sure I get that so much. I agree that Anchor Steam is a good reference point to give you a sense of the flavor contribution.

@zendog What size of batch were you adding the anise to?

I agree that (st)ella can contribute anise notes. I brewed 5 gallons of stout recently and the 15 minute addition was .5 oz (st)ella and these flavors are definitely present. I've also had good success pairing (st)ella with 'C' hops, but I don't think that the anise notes from the hops would...

I'm not very experienced with many different belgian strains, but to my mind White Labs 530 (Westmalle, I believe) tastes great paired with some fruity American or especially Aus/NZ hops. I think fermenting somewhat low to moderate the belgian character may help. Also, I'd suggest...

My experience with fawcett's version was that it reminded me of golden grahams breakfast cereal. For a malt oriented beer a pound in a 5 gallon batch can be really nice. I'd proceed with caution using it in more hop oriented beers as the flavor might clash.

I really liked rakau hops when i used them a couple years ago. I wasn't aware that they were still being produced (or at least not under that name). Using them in combo with cascade would make for a great Pale ale. They have a smooth apricot & pineapple flavor and should work for bittering...

Not English per se, but a very temp tolerant yeast that is good for a malt-oriented beer is WLP 009 the Australian Ale Yeast. If you can find a vial, give it a try.

Bump. I'm trying Stella in combination with Northern Brewer in a hoppy brown ale recipe tonight. Any other thoughts on this hop from folks who've tried them lately?