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From the 70's yes. Thanks for the great post. That explains why I've seen so much variation in recipes for Coors. I've got a friend that took a trip to Colorado during that era and is probably trying to relive that youthful experience hoping I can duplicate a memory with a Coors clone, but...

Maybe it was my younger pallet, but "original Coors" was a fuller bodied beer. I'v brewed a few Czech style lagers and would like to find a good recipe for original Coors . Any experts want to guess what are the likely hops used in the brewery back in the 70's and your best guess on a lager...

Both could be right.... Utilization is a function of time and boil gravity. In this case that of the isomerization of the alpha acids that impart bitterness. The longer the boil the higher the utilization. Charts run out as long as 90 min. So if I want similar imparted bitterness (IBU) in a...

Thanks for all the good impute...patients, patients, patients! I am going to dry hop, but not till the last few days it will be in the secondary.

OK. I’m still new at this but am learning a lot. Specifically at this stage previous batches, all a variety of medium body extract partial grain beers, have begun to clear. (14 to date) I did check the gravity and it’s where it belongs. What I FORGOT to do was add the Irish Moss...

This is my 2nd batch of this brew and the 1st time I made it it started settling out (on top) within hours. Temp wise primary was at about 67 and it is currently at 66 in secondary.

I have an IPA in a secondary and it doesn’t look like it going to clarify and I realize I forgot to add the Irish Moss at the end of my boil. Is there any way to add it now, or some other way to fix my mistake?