Recent content by BuglessDuster

There are many dual purpose hops that can be used for bittering and dry hopping. I have an old chart that I found in Brew Your Own that I use for reference. I'm sure you could Google hop characteristics and find many that you can use for bittering and aroma.

I'm at exit 312 - 40/42 area. Two miles from that exit, actually off Benson Hwy/50.

We should get together and brew sometime. Benson is close to where I live (Garner). I've been brewing for a long time in years, but typically only do one or two batches a year. Sounds like you're already more advanced than me on the post-brew equipment side.

It's probably not ruined, but I've heard if you dry hop for too long it can give the beer a "stemmy" taste. Some people dry hop for as little as three days. I like to dry hop mine from 5 - 7 days.

He's an IPA dry hopped with Simcoe and Target.

I don't always take a gravity reading because the ABV "is what it is." However, it can be useful in letting you know that the beer is finished fermenting.

Most of them I would buy, but I've made a few that were god-awful.

I've had five of them since last Wednesday. It was really good, but a little overrated at 100, I think.

I've done a few DIPAs and I used about 98% 2 row pale malt and I've even made one batch with 100%. I like to keep the grain bill simple. For a DIPA, I use about 3 oz of bittering hops - one at first boil (usually the most bitter one - Magnum, etc.) and the other two around :30. The I dry hop the...

I sometimes fantasize about opening a brewery that sells baked goods - a beerkery. I make awesome carrot cakes, pond cakes, zucchini bread, etc. My beer's pretty good too.

I usually do move my beer to a secondary prior to dry hopping, but after reading a few comments here, I decided to dry hop in my primary on my current batch.

Wild yeast, I assume? Should be interesting.

I like it, but it would be better as an imperial IPA. If it was around 9 to 10% ABV, it would be fantastic.

Amazon.com is your friend. You might also try Wal-Mart.

Don't know exactly. I didn't add anything to cool it down - just opened the lid and stirred a lot. It wasn't a constant 168; it was gradually lowering to the target 155. That process took an hour. It tasted good, but I'd never be able to duplicate it again if I wanted to.