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I see there are some older threads referencing this beer, but does anyone has a clone or recipe that is close to the Left Hand version?

Anyone have an idea what an average or reasonable number, regarding price, would be for hops by the pound for a smaller brewpub or brewery? I realize this varies, especially on hop types, just looking for something close.

How's she look? Citra Blonde Blonde Ale Type: All Grain Date: 9/12/2013 Batch Size (fermenter): 5.50 gal Brewer: Opposition Brewing Co. Boil Size: 8.41 gal Asst Brewer: Boil Time: 60 min Equipment: My All grain Setup End of Boil Volume 7.28 gal Brewhouse Efficiency: 72.00 %...

Great, another Berliner Weisse thread, lol... I did a BW not to long ago with really really nice results, the final beer tasted Bells Oarsman, so much so that my brewing friends could only tell the difference by the amount of sour, mine was more sour, and color, mine was a little darker. I did...

I have brewed 2 versions of a hefe so far and have not been able to get that nice banana nose and taste I am looking for. Grist was near 50/50 white wheat and Pilsen, with a pound of Golden Naked oats in one batch and 2 lbs Munich in the second to get more color. Both were mashed at 152F...

A few questions about using WL Champagne yeast as a possible secondary yeast at bottling for my sours. First off, has anyone used this before for this purpose, and if so, did you have decent results? I have never bottled a sour before, these are my first sours from last year that I want to...

What do you think so far, pitching WL Trappist Belgian Session Red Belgian Specialty Ale Type: All Grain Date: 6/12/2013 Batch Size (fermenter): 6.00 gal Brewer: Opposition Brewing Co. Boil Size: 8.28 gal Asst Brewer: Boil Time: 60 min Equipment: My All Grain Setup End of...

My first shot at this, and at using Mosiac, what do you think, the Moteka in the recipe are actually Mosiac and I will be doing a 30 min hop stand with the 0 minute additions. Thinking I will chill to 150 and then add the 0 min hops... Mosiac Ipa (Session) American IPA Type: All Grain...

I apologize in advance, I am sure there are threads detailing this, but I searched and didn't see what I was looking for. I have a few sour beers, a Flanders and a few BW's spiked w Jolly Pumpkin dregs, that I want to bottle. These are my first sours, so I am looking for a somewhat...

I have a few questions regarding the cleanup/sanitation when dealing with bugs/brett and standard yeast in the same area. I have about 5-7 gallons of sour/wild/bacteria beers fermenting in my basement for about a year. In that time period I have had a batch of Dunkelweisse that had zero...

I want to brew tomorrow, well everyday, but I am planning on brewing tomorrow. My pipeline is getting dangerously low due to kid and work functions so I want to do a double batch instead of a back to back brew day. My goal is to brew a 10 gallon batch and split it into 2 beers, one Hefeweizen...

I have a Saison that I spiked with Brett C and then added Saturn Peaches too. the peaches have been in for 6 months and the samples are amazing! It has a nice pellice on top right now which I am not worried about, but between the yeast/trub layer on the bottom, I have a weird layer of what I...

Hey guys, here's my question. I have 4 sours going all around the 6-8 month range and all are still on the yeast cake. I want to transfer them off the cake and pitch something new onto the cakes. Can I bulk age these in cornys, I have like 12 cornys and only 4 sour fermentors. Do I need to...

What do you think guys/gals? Looking for some roast but not over the top. I am worried a bit about the BU-Gu ratio, 1.36 too high? I was thinking of throwing some more hops in at whirlpool too. What about water profile from Bru'n water for this, regular pale ale profile of something else...

I am relatively new to using Bru'n water, what profile should I shoot for for a Black IPA?

I am working on brewing a dark Saison and I want to add some smoke character to the beer. I am not looking for a smoke dominated beer, just a bit of depth for character. My plan is to use Belgian Pils, Briess Pale Ale malt, and torrified wheat for the base and I have not decided what to use...

I want to enter a Saison with Brett and peaches, how do I know which category to enter for best shot st winning/placing, etc?

Was planing on brewing tomorrow and realized I do not have any clean ale yeast but I do have some London Ale. Does anyone have any experience with this in an American IPA?

WARNING- this will be a long post, but please stick with me, I need some help! OK, I have been brewing all grain for over a year now and I am trying to fine tune what is going on in my system, mostly because I cannot brew an IPA that even comes close to anything commercial, not even a poor...

I have 3 sours gong right now, all in the 5-6 month range. One was a screwed up grain bill, planned IPA but added way too much acid malt, one Flanders red and one Flanders red/brown. The screwed up bill got turned into a Belgian Golden/Sour with WL Belgian Sour blend and tastes a lot like...