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My favorite style is WCIPA, #makeipaclearagain. Lately I've been brewing them with some newer hops like Citra and Mosaic, usually combined with Simcoe and they are phenomenal. I'd like to brew something with classic hops (Cascade, Cent, Chinook, etc.) but I think my palette has been ruined by...

https://www.duke25hops.com/ Wonder if any Canucks have purchased hops from these folks, wondering on the quality. Cheers

I stopped using Amarillo hops because they just weren't great like they were 10 years ago. Has anyone used Amarillo recently? How are they?

Got my answer 10-24 x 3/4- Disregard.

First try using FF blend, and it's a winner. Vermont Ale yeast (Conan) adds so much character with it's fruity esters. Some have trouble with first generation and attenuation, but I didn't get that using a 1.5 L starter. Assume 72% efficiency. 12.5 lbs Pearl Malt 9 oz. Carafoam 4 oz...

Going to brew a %100 Brett IPA, and I'm wondering if you can bottle with priming sugar. It will likely be consumed quite fresh.. so I don't think bottle bombs will be an issue.

Each year I brew 2 kegs worth for a friends Halloween Party. Looking for suggestions on some interesting, but drinkable recipes. Keep in mind it is probably 50% beer geeks, and 50% BMC'ers. Tentatively I am thinking Scottish 70 shilling, and 100% Brett Trois IPA

Brewed lots of hoppy ambers, but I'd like a tried and true Amber recipe. Something around 5% ABV, not a hop bomb. Would like to avoid citrus hops if possible.

I'm moving tomorrow. I have 5 gallons of Flanders Red that is 18 months old, and doesn't seem ready, and 5 gallons of Lambic that is 12 months old and definitely not ready. How should I move these? It is a 15 min. drive, but I'm guessing they would pick up a whole bunch of oxygen in the...

My Flanders is a year old, and has been sitting on the original yeast cake the whole time. It's quite sour and tart already, but still has a full pellicle. Just wondering what my next step should be. Should I rack it off into another carboy and brew a new batch to pitch onto the yeast cake...

Brewed a Lambic back in April, and I've left it be. I can't really see the pellicle because of scum left from the krausen in the carboy. I popped the airlock to have a look, and it looks like the pellicle is gone. What's up? I just took a taste, and there is certainly some brett character...

Got a 43 with my first attempt at Berliner Weisse, and won first in the category. Super happy, especially since at one point I was ready to dump the whole batch when I thought it got an acetobacter infection.

I have a smack pack of this blend which apparantly contains 3522 and some brett. I bought it on clearance, and I really should use it. Looking for a recipe to brew with this.. preferably something sessionable?

Getting ready to brew my first Lambic. Not my first sour, but my first Lambic style. I don't have any aged hops, and I'm wondering how important they are? I understand the principles, but would low alpha hops in say the mash be sufficient?

I'm thinking of doing an American Farmhouse a la Tank 7, and would like to try something other than Wyeast 3711, because I'd like it not to finish out so low. I have WLP400 on hand, and wondered if anyone else has used it in a Saison. Seems like the spicey/citrus of the yeast would compliment...

Was thinking since the mash is so small for the BW, that maybe I could get both beers from the same, and just dilute to the OG that I want. Anyone else done this?

Brewed my first Pilsner on Jan. 28th and it's been lagering for 3 weeks. Recipe was simple 12 lbs Pilsner 12 oz. Cara Pils 1.5 oz. Cz Saaz 60 min. 2 oz. Cz Saaz 30 min. 1 oz. Cz Saaz 10 min. 1 oz. Cz Saaz 0 min. 2 packs of w34/70 pitched at about 40 degrees. Ambient temp in the...

I used 1/2 pound of carafa 3 in 5 gallons but at the end if the boil it's dark brown. Can I cold steep some more carafa 3 and add before I pitch?

I recently got a pizza stone, and am trying to dial in my dough recipe. Looking for the best recipe!

Due to a screwup in my subscription renewal (my part), I missed the December issue with Brooklyn Brewery. Before deciding to pay for a back issue, can anyone tell me which 4 recipes are in the issue? Cheers