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I'd say add more hops in last 10 min. Could increase your flameout or maybe add a 5 or 10 min addition especially galaxy as looking to showcase that hop.

Look in the recipe sections for graff by brandon O. Delicious, drinking one right now.

As far as i know you don't mill any of the flaked grains (barely, corn, oats, rye, etc). Also any Adam Carolla listeners will cringe at the idea of pasionfruit beer. Pasionfruit has been added ad nauseum to everything from tea to soap. Mostly just joking though, should be a good summer beer.

I am liking Brewtoad. I find I can make a recipe quicker than with the interface with Hopville. Like others have said, previous recipes from Hopville that were imported to Brewtoad were messed up (wrong AAs which give wrong IBUs, wrong OGs), but I am fine going forward with Brewtoad

I have Motueka as the sole flavor/aroma hop in a belgian blonde I am ready to keg, and a saison I brewed today. As these are not ready so I cannot speak to the results, but from what I have read I think this is a nice unique hop that will give a good but subtle flavor to a blonde that can be...

Agree with logdrum and bigfloyd. Wash yeast or use straight portion of slurry, either should be fine without doing a starter. Even though it will be a longer day, I would recommend bottling and brewing/pitching same day. For me all the extra time you spend cleaning makes it more efficient to do...

I haven't had too many commercial belgians, but I find myself consistently brewing them. Love me some WLP 550. Use it for blondes/doubles/tripples, and also fun to use for belgian IPAs. Definitely don't brew 5gallons of a style you don't like, but personally I dig the belgian yeast. Looking...

Also good points.

I am no expert, usually partial mash. But possibly you have too much crystal which gave the residual sweetness. I usually use 1/2 # in 5.2 gallons in ipas. i have seen recipes with over 1#, but it just may not be to your liking. Still finished nice and dry though! Maybe just give it a little...

Maybe oxidation? Do you avoid mixing post fermentation, use a bottling wand, etc? Oxidation taste would likely get worse with age, but wouldn't make sense only with the dark beers and not others. Maybe astringency with the dark grains? Could add the dark grains late to mash.

Interesting that it just calls for american ale yeast. I guess I have yet to brew any scottish styles, but assumed that there was something more to the yeast. Now even more incentive to clone an amazing beer when I have some washed US-05 on hand at all times!

^This. Don't overthink things. Use it for a starter or in combo with some other extract for a APA, IPA, amber, saison, etc.

Pour one for all our fallen brews! Its funny though, i feel when i bottle i end up hording a stache of a batch for months not to drink all of them. For the keg though, once its at good flavor i can't wait to drink it up and make room for the next batch.

Farmhouse brewing had some 2 wks ago, i think for about $21. Got a few lbs of hops, even though i just got 7lbs 2 months ago. Once you start buying in bulk its hard to stop.

English Mild cooling in the sink. Washed wlp007 ready to go on the stir plate!

Looks pretty good as is, i like that malt bill and hop schedule. Let us know how it turns out!

I do like a lunch box. Version we would drink is BMC or light ale or hefe, plus couple oz of OJ, plus a shot of amaretto. Sometimes meant as a drink to chug in one setting with a few people before going out, but been a few years since ive done that. Also have had it a couple times in place of a...

Any plans for a dry hop with some more galaxy? Maybe 1-3oz especially with it being a little higher gravity. I used galaxy for the first time a few weeks ago in combo with Nelson Sauvin and Simcoe in a IIPA...looking forward to the results!

Adding anymore citra or amarillo today? Love your store and will probably place an order anyway but wanted to check

Its hard to really know for sure, but id wait a bit to make any solid conclusions. Sure its possible that yeast rewashed that many times could have some bacteria or mutated strains in there causing an off flavor. But more than likely I would say 1. could be just extra yeasty (lots still in...