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I've personally never used Galaxy or Nelson Sauvin hops. From what i read with a quick search though, i think it could be a really good combination with the Farmhouse yeast. I'd drink it if i saw it on tap somewhere. Good luck. Be sure to update with how it turns out.

If you're looking for dry and tart, i would think about adding some Acidulated Malt to your grist and possibly swapping the Maris Otter for some American 2-Row. From my experience MO is going to contribute more malty flavor than an American base malt will. Less malty will give it a more "dry"...

My fiancé and I just moved into our first home a few months ago, and i would like to start prepping a plot to plant some hops in next spring. We are in a mobile home, so there isn't a whole lot of yard space to build a trellis like i would prefer. My idea was to grow them up along the west wall...

I did add corn sugar to prime. I don't have my notes nearby so not sure how much exactly.

A few months ago i bottled my first DIPA, and the beer is still flat as can be. The beer was 1.085 OG, i added 1 lb of corn sugar after fermentation started, and it finished at 1.008. It didn't spend a long time in the carboy (no longer than some other beers I've brewed), i was hoping to just...

I actually just tasted these for the first time the other night. The overall recipe is great. Complex roasty, coffee, chocolatey notes. The british yeast is definitely more malt forward, where the london yeast has a bit more hop bitterness coming through and ended up fermenting like .003 lower...

For some reason, living just outside of Grand Rapids, MI (aka Beer City USA apparently), i have had a hard time finding a beer fermented with Brett bacteria. That all changed last night when i found bottles of New Holland's Mischievous at a party store. After drinking 24oz of 100% Brett...

I based this recipe off of EdWorts Rye IPA, but beefed it up and added some black patent to darken things up a bit. Here goes... 13lbs 2 row 2lbs Rye 2lbs Vienna 12oz Black Patent 12oz Cara60 8oz Flaked Barley Mashed in at 148 for 75 minutes 1oz Tettnang FWH .75oz Chinook @ 60 .75oz Chinook @...

Brewed up 8 gallons of this yesterday, again with a few small changes. Grain bill was 12lbs Maris Otter 3lbs Flaked Oats 1.5lbs Roasted Barley 12oz Cara-Pils 12oz Chocolate Wheat I split it into 3 separate carboys, 2 with British Ale yeast, 1 with London Ale yeast (all White Labs). I'm going to...

I'm brewing up another batch of my oatmeal stout today and i want to split off some of it to age on whiskey soaked oak chips. I'm hoping to get some input on what whiskeys people have had good results with, or what ones just did not work out well.

Going to try and brew up another batch of this tomorrow. Probably going to up the wheat to 6-8 oz this batch just to get a bit more of the flavor.

I brewed a batch of this a while back with a couple small changes. Didn't have Irish Pale Malt at the lhbs, so i used Maris Otter instead and bumped it up to 7lbs. I also added 4oz of Roasted Wheat, just because it sounded good at the time. This beer has gotten amazing reviews and many requests...

Just mixed up a batch of this with 1 gallon sweet tea, 1 gallon Simply Lemonade, 4lbs of Honey and some top up water. ended up with just over 3 gallons of 1.055 must and pitched some wine yeast. Sample tastes great, can't wait to try it once it's done fermenting.

+5 gallons american hefe, 5.5 gallons belgian pale ale, 5 gallons oatmeal stout = 19173

I've had good results filtering trub with a fine mesh strainer. I set it in a funnel going into my carboy and just drain through that from the kettle. Not sure how well it works for hot break, but it keeps the hop flakes and such out of my carboy.

I personally haven't used buckets, only large glass carboys. I splurged with my tax return and bought 5 glass carboys of various sizes. After a year of fermenting in these I have one piece of advice if you decide to go with carboys...BUY THE BIG MOUTH CARBOYS!!!! Cleaning the small mouthed...

I'd have to go with an APA, that way I can still fluctuate between "hoppy" and "not so hoppy". I would have gone with IPA but then you just always have hoppy and eventually it just wouldn't taste as hoppy, and that would just be sad...

Been a while since anything happened here, so I'm gonna try and resurrect this thread with a couple questions. My roommate and I were talking about this tonight, specifically what brew we should do for Daenerys. We ended up with something light (blonde ale) with a floral aroma, smokey...

I've been trying to figure out what sort of IPA I want to brew up next since I sort of got away from hoppy beers my last few batches. I got it down to two options, either a Black IPA or a Smoked IPA. Then while talking with a friend about New Belgium's Ranger IPA and all it's Piney hop...

Have you tried Motueka? I did a pretty hoppy Belgian Wit with them and it's quite good. Very nice fruity aroma and flavor, and pretty low AA too.