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Hey joenearboston, Have you managed to develop a recipe that closely approximates their lager? I started looking for a clone of this recipe, but there isn't much to go on in terms of recreating it! Any help or information you've gathered would be cool :)

While this is an old thread, I would be curious if anyone has any answers for these questions now. OP asked all the same questions I have had about British invert vs Belgian Candi.

The plant has yet to produce cones or even the beginnings of flowers, it has been climbing my rope trellis like mad for the last two months. As for over-watering, perhaps you are right, but the soil is potting soil with good drainage it seems. But does a first year cascade really grow its...

So despite getting any responses, I figured i would post an update about my hop plant with photo's of the progression of the decay. My theory at this point is that it is some sort of nutrient deficiency, a virus, or heat damage (it was 34 - 36 degrees C (95 - 97F) the last week, so this is my...

Hi everyone, so I have been growing 2 rhizomes this year since early April. For the last few months everything was going swimmingly, healthy shoots that took off, deep green leaves and vigorous growth. This summer and spring have been scorching hot (it rained for 1 day in all of June... In...

For anyone who is interested, the Basic Brewing Radio episode is from 2005 (and oldie) but the guy (Gerrard Lemmens) talks about how he suggests taking hops out 24 hours before to get rid of some of the less pleasant volatile hop oils before adding them to the wort/beer. It is possible that...

I am curious about your opinion on oxidizing hops. From what I have read the oxidation process is really quite slow, and from that I assumed it would have almost no impact on the hops to be unrefrigerated for 24 hours.

There is a very early basic brewing radio podcast about using hops from some major brewer, I don't remember who, but his advice was to pull your measured hops from the freezer the night before to allow them to really breath. Completely anecdotally, I have been doing this ever since and the one...

Someone with more knowledge than me might come along, but doesn't oxidation or staling sometimes change the color? The yeasty bit might be due to excessive yeast in the bottom of the bottles.

This is my first year cascade named Sandy, and my first year Willamette named Willie. Naming your hops makes them grow better, true fact. Sandy is in the Brown pot.

13499.5 + 5 stout + 5 oat Brown ale + 5 golden strong + 5 blonde ale + 5.5 citra cascade pale ale = 13520

Worst commercial beer I have ever had that was a commercial craft beer was by far parallel 49's Lil Red... They're a decent brewery out in Vancouver Canada, but holy crapola was that beer bad. Tasted like you drank the juice of maraschino cherries that someone had puked up then refrigerated. God...

So, I ended up brewing this beer anyways without much to go on, figured how bad it could be. But I do want some input on the dry hopping I have planned. Do you think that based on my fairly pale and hoppy pale ale recipe that 2.5 ounces of dry hops is a bit much? I really love the aroma of...

I'm not a familiar with brewing DIPA's, but I would be tempted to suggest that you used too many varieties of hops at the same times which lead to muddled hop flavors. Also, because your yeast finished so dry the alcohol came through more aggressively, and on top of that you have pretty minimal...

The 3 base malts is a result of my pale wheat malt becoming pale 2-row malt lol. Not using up grains, more this is what i have to work with, I shifted some bittering additions around, but largely left it untouched

So I was planning to make an american wheat ale for some light summer drinking. However, the brew Gods would not have it, and by mistake i was given pale ale malt instead of pale wheat malt. I figure this means that I, being their disciple should brew with what i have and ask questions later...

It depends on how you're mashing the grain. Are you doing a mini BIAB, or are you using a small cooler? The issue with water needed for mash and sparge are mostly related to the equipment you are using. If you're using a 3 gallon pot versus a 2 gallon pot for boiling you will get different boil...

I am curious, i made a beer with Denny's favorite 50 where the OG was 1.083 and the FG is 1.020, with an ABV of 8.3% and an apparent attenuation of 75% which is bang on the average attenuation for the yeast and 1 gravity point shy of my predicted FG of 1.019. My question is, with such a high...

Of course i could brew something regular strength, but I was thinking it might be fun to mess around with sub-optimal conditions and make something slightly different. So maybe I can't get those estery qualities, but maybe i could use hops and malts to mimic some phenols, and perhaps some other...

Hey everyone, this is my first post, but I've been lurking for quite some time. Anyway, so i had the idea that i wanted to reuse the yeast cake from a 4.66% ABV blonde ale i brewed about a week ago. After some brief searching, it was suggested that putting another regular OG beer on top of the...