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You know, it's not super sexy like mosaic, amarillo or citra. It doesn't pack a huge alpha punch like simcoe. But you know what? It's the greatest American hop in my mind. All these new hops come and go, they are up and they are down, but the cascade remains. It's great, versatile hop and if I...

Does anyone have a strong opinion about when to add citra hops? I've added them to a pale ale at flameout and it was a citra bomb. Maybe too much citra in the face. I'm thinking an IPA for this weekend and I'm going with US Northern Brewer (bittering), then centennial, Willamette and citra...

It's a beautiful, cool morning in the District of Columbia and I'm dreaming of fall. Riddle me this, bat men/women: Anyone ever just mash in a couple of pumpkin pies, graham cracker crust and all? It has the potential to be delicious. It also might end the debate about how much spice is enough...

Its about this time that I start thinking about Pumpkin, today especially because the weather in the District of Columbia is quite nice and cool for the season. Has anybody just prepared a couple of pumpkin pies, graham cracker crust and all, and just mashed those puppies in? I'm wondering if...

Hi all, I know this has been posted about before: https://www.homebrewtalk.com/f12/ommegang-hennepin-yeast-23672/ But I wanted to post something new if anyone was interested in an update. I successfully grew a starter from the dregs of a four-pack of Hennepin. It's off to the races this...

So I got drunk and brewed a beer last night. ... I went to my local total wine and picked up a bunch of Belgians: Saison Dupont, Lindemans Gueuze, couple other sours. Drank them all, then had one of my golden strongs (best brew to date, but that's for another day) and a bottle of my London Pride...

I have an idea for a bitter that tastes like a gin and tonic. Anyone have any experience with quinine as a bittering agent? I'm thinking of using it in conjunction with some hops but can't find anyone who has tried this.

So I was making a Saison (all grain) and apparently I screwed up somewhere along the line and introduced some bacteria. The beer is pretty well infected but before I was going to throw it out, I tried it and it was actually starting to sour up really nicely. It's been in the secondary for almost...

Just putting it out there: What are your opinions on yeast for pumpkin ales? It's almost fall and just about time to get started on that bad boy! I was thinking London Ale Yeast (WLP013) or -- for something completely different -- go real clean with the California ale yeast, let the spice do the...

Long story short: My car was towed and I was away over the weekend. Discovered that I had left some White Labs California Ale yeast in the car, it got hot. Is it dead? Should I not use it now? Thanks!

I started brewing last fall and love it. I've probably brewed 15, 5-gallon batches at this point. Most have turned out really well (minus the hefe-disaster that I won't talk about here). I've been pumped about that. I've moved on to all-grain brewing from extract, which I've really liked as...

So I have been brewing from extract for some time now and today I built a mash tun. Think its time to take the plunge :rockin: Q1: Since I have always brewed from extract it was never necessary to have a pot large enough to boil five gallons. Always just added water before pitching in the...