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Hey- made this recipe with my husband and I would love your general feedback on what you think.. I'm going for mix of a Guinness with hints of a vanilla/smooth oakness since we don't have a nitro system (just yet). Looking for something creamy, but not too sweet. Thanks in advance for your...

I picked up four ounces of Kohatu from Farmhouse a few months back but haven't been able to find much information on them. I decided to take one for the team and brew up a pale ale and report my findings. Brew day was yesterday, simple grain bill of 9lb pale, 1lb vienna and .75lb c45...

Pilsner will definitely keep it on the hoppier side. I think a pils and nelson beer would be nice and refreshing as it gets warmer. MO would be good too, just a bit richer and maltier, so its all about what you are looking for.

Southern Tier uses a ton of extracts. Pumpking has extract. Creme brulee has extract, and chokolat definitely has exctract. I'm not saying there is anything wrong with it, but a lot of folks due frown upon it, which is surely why they aren't open about it on the labels.

Magnum to bitter, Falconer's Flight 7C's and Galaxy the rest of the way ... Maybe cheating a bit, but technically 9 hops and it shouldn't be too muddled!

Just found this, thank you for your work. I have some sour of unknown volume in a carboy and will use this as a guideline for priming. Thanks, and will report how it goes.

So how long in total did it spend on the wood and vanilla? I'm thinking about taking a crack at this soon and aging until next winter.

Really? Do you have a source for this info? Not saying you're wrong, buy this contradicts everything I've ever heard regarding hop storage. It seems as long as the hops are kept dry there shouldn't be any negative consequences from deep freeze, only the benefit of slowed degradation.

Disappointing to hear about the Summit not being as good as 2012. Anyone else have any experience they can share?

Hello all, Has anyone had any experience with the 2013 ctz or summit crops yet? I know both of these hops can get a bit oniony, hoping that isn't the case this year. Any reports from vendors would be appreciated as well. Thanks!

It was overboard for sure. But as this was an experiment to see if you could brew an all-flameout IPA, overboard was kinda the point. The hops were all 2012 crop, a mix of southern hemisphere and northern, vacuum-sealed in mylar until brewday, so fresheness shouldn't have been an issue. I've...

So this one has been on tap for a minute, and I have to say the hop stand worked almost too well. 8oz of hops lent post boil lent a ton of flavor--so much so that a lot of undesirable grassy and vegetal flavor came across into the final beer. The hop flavor is also just a strong, generic raw...

Nice. I've really enjoyed Motueka when I've used it in the past. This sounds like it will be tasty. Curious to hear how the yeast affects things.

I've noticed pine flavors from Citra, but it is highly variable from crop to crop, so your mileage may vary.

Hmmm, your recipe didn't seem to have too much black patent, and even if it did that would make it ashy or acrid, not tart. Maybe a water/ph issue? If the problem gets worse than it may be a sanitation/bacterial issue.

Columbus is a great bittering hop. I have an IPA in the fermenter now that is Columbus, Amarillo, and Citra. Good luck!

+1s for both Amarillo and sorachi, but I really think we need more info to be able to pinpoint a good hop. Are we talking American wheat, hefe, or Belgian wit here? If you could name a few commercial examples of what she likes we could probably dial it in a bit easier.

I'm not 100% on this, but I believe high ibus affects the viability of many bacterial cultures found in sour blends. My recommendation is to hop lightly, sour, then dry hop and package. New Belgium does this with their la terrior sour, and the results are fantastic.

I've gotten the most accurate hydro samples from commercial beers by pouring the beer back and forth between glasses and shaking it up. Agitation seems to drive CO2 out better than time alone.

Just pulled a hydro sample after 2 weeks. Dropped to 1.013. Hop profile was pretty well in line with beers I've done using the same hops in the boil as opposed to flameout only. Aroma may have been a touch stronger, but nothing that blew me away or seemed out of the ordinary. Bitterness was...