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I love using Idaho 7 in the whirlpool, but find it’s a relatively mediocre dry hop. I was thinking about using it for bittering since it’s around 13-14% alpha, which would justify buying a pound at a time. Currently Summit is my bittering hop of choice which I love, but I don’t use it anywhere...

Just wondering about anyone’s feedback on this hop. The description mentions a candied fruit/jolly rancher like quality which reminds me of el dorado a bit. I’m planning a classic west coast hoppy red in the vein of nugget nectar, hop head red, etc. I figured pairing it with some classic dank...

Ive always liked English yeasts for west coast to help bring more fruit out of the hops while maintaining dryness. I used to use s-04 a lot and they were crystal clear. Lately I’ve enjoyed using conan (omega DIPA) and made some great tasting west coasts, but couldn’t get them to clarify at...

I've been really digging the flavors of some American style dry hopped saison like Flat Tail Little Green, Lost Abbey carnevale, and Firestone opal. I'm going to be keeping it realities low in abv around 5%, with galaxy as the dry hop. I was thinking since the abv is low to use a more...

Ive been wanting to do a rye stout for a while. Of course, Im planning on replacing some of the base malt with rye malt, but I was also thinking of replacing the chocolate malt I generally use with chocolate rye. My one concern is that generally the chocolate malt is somewhere between 350-500L...

Im unfortunately unable to travel to Denver for GABF. I have 2 tickets to the saturday day AHA member only session from 12-4. I just want face value which is $112 for both. Let me know if you are interested. I want to sell these immediately so I have plenty of time to ship the tickets to you.

a beer can look like this in the carboy but look like this coming out of the keg... just so you know...its a gose. 50/50 Pils and wheat

When adding salts, do you just factor in the mash water volume or the total volume of the brew? This is why Im asking. Im using Palmers spreadsheet and it asks for mash volume. If I add salts based on the mash volume, will that be enough to raise the chemistry for the total volume. For...

With Amarillo and citra becoming more and more scarce, I figured why not give galaxy a try. I haven't used them yet so I thought a light wheat pale ale would be good vehicle to give them a try. So here's my recipe. OG - 1.052 FG - 1.012 Abv - 5.2 Ibus - 40 mash @ 152 4.5# 2-row 3# wheat malt...

This should be fun...ive never brewed up an imperial stout and I meant to only do a half batch...but when I started getting the dark grains at the store, I accidentally added the full amount. So I had to do 5 gals. So why not split them between 2 yeasts and have fun with it. Heres the recipe...

I fall into the anti-crystal malt camp when it comes to IPAs/APAs. My basic recipe for those is something to this effect... 65% 2-row 25% Maris Otter 5% Cara-pils 5% Melanoidin Its always given me a solid malt profile with a soft bready note and no lingering caramel sweetness. Tasty...

Ive used FWH in my APAs and IPAs for a long time with great results. However, the highest alpha hop Ive ever used was Amarillo at around 8%. It seems the consensus from most sources is that you shouldnt use higher alpha hops. The thing is I want to make an IPA and all of the hops I plan on using...

Here in SoCal the weather is starting to warm up so I was thinking about doing up a wheat beer, but with a california flare. The thing is, I cant decide whether I should go hoppy wheat ala Gumballhead or Hop Sun, or whether I should make a true Belgian Style Witbier, only with a big late hop...

My buddy wants me to make a tropical citrusy DIPA...something stronger than a typical IPA but not the big huge syrupy DIPAs that are out there. Something like Pliny but with more tropical fruit hop notes. I put together this recipe. Just curious if anyone has any thoughts... 70%efficiency OG...

I have an IPA that I'm serving this weekend at a party. Its about 7 weeks old and was losing a little of it's hop punch. I decided to drop some hops in the keg (in a bag of course) on Sunday. It's already super bright and aromatic again, but I don't want it to be too "green". Should I remove the...

Im more of a session beer guy...and by session, I mean 3.5-7% :mug: I prefer to see how much flavor I can pack into a more drinkable everyday beer. However, I have to brew a big beer for a bourbon barrel filling with 5 other friends. We started with an old ale, but after pulling half the old...

All are supposed to add body, head retention, and lead to a creamier mouthfeel. so why do we only use flaked barley in stouts, oats in wits and stouts, and wheat in well....wheat beers. is there any reason we should be using carapils instead of oats or flaked barley in an IPA to add...

Ive gotten pretty good at brewing berliner weisses, so I figured, why not give a gose a try. I dont know if anyone has brewed one, but Im curious to see what people think. 7 gals - 70%effic. OG - 1.048 FG - 1.012 4.7%abv. 6.75lb each of pilsen and wheat mash at 148 15 min boil with...

a tripel...but i want a yeast that is more fruit focused, and less spicy. I realize much of this can be achieved with fermentation temps, The reason. Im making the tripel with these amazingly floral and spicy szechwan peppercorns. I want to get the fruit from the yeast and the spice from the...

A buddy of mine runs a BBQ joint and offered to smoke some malt for me if I wanted to make a smoked beer. He said he could hot or cold smoke it for me. Any recommendations on which smoking technique is better for malt and for how long to smoke it? I'm thinking of doing a smoked porter with maybe...