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I'm in. Thank you. Loral is the hop for me.

Haven't used this one yet but it's isolated from a Hornindal culture so I assume you can use it similarly. Other than your typical IPAs that are being brewed with kveik, I've had enjoyable results brewing darker beers with these strains. I also have a grisette-y beer hopped with Amarillo and...

You probably don't even need to steep for 30 minutes. I'd make a hibiscus syrup for a bar and typically had the flowers in the water for 10-15 minutes. You might get some tannin extraction from a longer steep but I'm not convinced it would be noticeable. Also, I usually prefer my saisons on the...

Just throwing an idea out for later use. Recently enjoyed a collaboration stout between Birds Fly South in SC and Newgrass in NC that used candy cap mushrooms and toasted fenugreek seeds. The seeds imparted a surprising amount of maple flavor. Looking into toasting some seeds the next time I...

Was corresponding with Tedd from ABS recently and he said sacks of Riverbend are $74.50, so $1.49/lb. He did mention to me that it'd be prudent to give them a few days or week of lead time to make sure they have certain items in stock, although I'm traveling from about an hour out.

Looks cool. From the U.S.

@dogjam, I'm curious what your specific process has been. Knowing that could make it easier to troubleshoot. I can't speak to what SARA are doing as unfortunately not tried any of their beers, but de Garde at least are spontaneously fermenting and ageing for a number of years before blending...

I haven't used those either, but do typically enjoy hops with a quasi-noble quality. Not sure how it would be in a NEIPA (I don't brew them often) but it could work well with rye and perhaps some hops on the fruitier side of things.

I've been meaning to brew a Lichtenhainer for a couple years. Your iteration looks excellent.

Just wanted to updated this with some brief tasting notes. I ended up transferring this beer to secondary and adding a handful of Brett strains, aging until mid-October when I bottled. I've opened a couple at this point and its a really nice beer in general - dry and spritzy. The hop aroma...

A brewery local to me dry-hops one of their IPAs with Citra, Mosaic, and Chinook. It's fantastic. I brewed an IPA late last year with Citra, Ekuanot, and Centennial as the dry-hop. The beer itself was mediocre but had a nice aroma - citrus zest with an undercurrent of spice and resin.

Really cool, and looks delicious. Collected a bunch of spruce tips this spring and now they're just sitting in my freezer. Might try to blend up something similar to the de Garde/Side Project brew Baeis & Arbes.

Brewed a SMaSh with Amarillo and Skagit Valley's Talisman Pale (somewhat similar to Maris Otter). Really simple brew: 1.050, 40 IBU with about half of the hops added at whirlpool, fermenting at 68*F. I have been slightly shocked at how, a week in, the krausen has hardly dropped at all. My plan...

I'd also be a little concerned with using Vienna as a base here - might have a little too much perceived sweetness. Maybe cut it back to 15-20%?

Cool. I'll have to head up to Burlington when I get a free afternoon. The Obsidian malt sounds especially interesting. Would love to hear how your beer turns out with it.

I've brewed with Skagit Valley's Copeland Pale and Talisman Pale and really enjoyed the beers they turned out. I find both are richer than the varieties from larger maltsters. I'd love to brew with more of their malt but I don't believe they sell directly to homebrewers (or didn't last I...

Brewed a saison (68% Pils, 17% Red Wheat, 12% Rye, Acidulated) yesterday. Bittered with Mt. Hood and used Hallertau Blanc and Loral for late additions. My plan is to dry-hop with Hallertau Blanc and Loral as well. Was hoping to use Imperial's Rustic strain but the local shop was out so I went...

This sounds really nice...something I'll have to add to the list to brew. I was using Ardennes frequently for my saisons and such a couple years ago but transitioned away for whatever reason. I always thought it worked pretty well. Would love to try with a Pilsner malt from one of the local...

I think NB is just trying to clarify that Elysian may not actually be the original user of the yeast strain although it was their "house" strain. I'm under the impression that Cloudburst in Seattle uses this one as well (Steve Luke was at Elysian for a long time). We were supposed to get some in...

That looks like a great beer, Chris (and some nice cheese as well). I wish I'd picked a more hop-forward beer to start experimenting with Loral. My initial beer was conservative in usage but I've got a saison and a spelt pale ale in the works so I'll definitely be getting some more experience...