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Try a bit of acidulated malt. like 1.5% of your bill. And I like to add dextrose to dry out an IPA for pronounced hop flavor. I tried a session with the rind of a grapefruit and it tastes like an actual grapefruit if that's what you're looking for. Myself, I tossed that recipe.

Yep, it's that time of the year again. Well, where I am it's still in the upper 80's but we all love stouts so much that November gets you thirsty for one am I right? Anyway, I recently had a friend remind me of those Guinness Surgers. Remember these? They sold the Guinness Draught cans w/o the...

Yep, treat the water. Bottom line with hop issues in my experience. And also, m00ps, very well written sir!

https://www.homebrewtalk.com/showthread.php?t=282813

10-4. I talked to customer support at Northern Brewer and he said he doesn't know what that means. Says it'll perform the way any other ball lock keg does. Appreciate the help.

So what's the timeline on force carbing these small batches? The description on Northern Brewer for the Cannonball Keg states: "Artillery for the small batch brewer. Carbonate homebrew in minutes, not weeks. Real-time carbonation control. A quick pressure adjustment and you’re instantly...

My buddy used Midnight Wheat Malt in his American Stout. Turned out real good with a super healthy head because of the wheat malt.

If anyone needs any help designing a logo or flyer or anything beer related let me know. U can see my work at http://rossmarcotte.carbonmade.com Here's a logo I drew up for HBT.com

I dunno, if you're going to do a SMaSH brew with pilsner malt I'd suggest step mashing. OR perhaps mash around 153-154 for 75-90 minutes. Gotta get as much color and sugar out of that malt as possible. ALSO, like everyone else has said, a bittering addition is pretty necessary for an IPA. Citra...

I'd try Magnum with first wort then Mosaic at 20, Equinox at flame out then dry hop with El Dorado. Mmmmmm... El Dorado hops..

Yeah, the idea is actually to add color to a typical American Cream Ale and add UK hops and yeast.

I just recently started brewing one gallon batches from all grain recipes. I figured it would be a good way to try out all of my recipe ideas on a smaller scale and with taking up less time. I even made a mash tun out of a 3 gallon cooler. Clean up is a breeze. Northern Brewer was running a...

Yeah, u are right about the FWH but I am looking to be a bit more bitter than traditional style. Is the pepper flavor from the Saison yeast very prominent or more of just a spice characteristic?

I was thinking of trying a Saison. Not educated in the least when it comes to Belgian malts. I looked up recipes online and kinda messed around with the bill and added ground pepper. Can I get some opinions on this recipe? 8 lb Belgian Pilsner 1.5 lb Belgian Biscuit 1 lb Belgian Wheat 8 oz...

Hopped-Up Session Amber Ale??

What kind of tunes do you guys listen to while brewing? I have a zine about local music and play in original bands from time to time in this city. We mostly listen to local Baton Rouge punk rock bands on brewing day and in return name the brew after one of our friends bands or songs. It's kinda...

I really like the badge design. But honestly if I were u I'd try to keep the coloring simple. Try doing the same in black & white. Everyone loves a black shirt with white ink and it's the easiest to produce.

Thanks to all of you for the insight. I will be trying this recipe in the near future and will fill you in on how the wort came out. We're trying an out of season American Stout Saturday but a session sounds a lot more appetizing in these already steamy afternoons here in South Louisiana. Cheers!

Thanks a ton.

We know to keep your quarts of water to grain weight around 1.25/1 but when making a session IPA with around 9 lbs of grain should I change that ratio when mashing in or just keep the same ratio and add sparge to make up the difference?