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Hey - how'd the brew turn out? I brewed a variant of your recipe and am about to dry hop. Thinking about cutting the dry hop to 1 ounce, as 3 ounces seems like overkill, but curious about your outcome. peace. matt

Hey - can you share your recipe with me? I had an Ithaca 13 last week and fell in love with the beer...but not far enough along in my development to try to clone it on my own. thanks matt

Hi Folks - My understanding is that hops serve 2-3 purposes. 1)Bittering - alpha acids provide bittering to offset the sweetness of the malt, 2)Taste -often described as middle-late hop additions, and 3)Aroma - late hop additions. My minimally-educated perspective of taste processing is that...

Hey CP - thanks for the spreadsheet. Couple suggestions (some easy, some probably less so). 1st - it would be really nice if the cells in which user inputs are needed are highlighted a different color than the non-modifiable cells. 2nd - would be nice to have an option of doing a mash out...

I think Keefer is asking about rapid cooling of the wort after the boil. The faster you cool, the better to avoid contamination by bacteria other than your yeast. Crash cooling refers to cooling the fermented beer to drop the yeast out of suspension. But I'm a noob as well, so take my answer...