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Almost 20 years of drinking IPA has done that I'm afraid. I remember when DFH 60 Min IPA tasted like it was going to strip the enamel off my teeth.

My favorite style is WCIPA, #makeipaclearagain. Lately I've been brewing them with some newer hops like Citra and Mosaic, usually combined with Simcoe and they are phenomenal. I'd like to brew something with classic hops (Cascade, Cent, Chinook, etc.) but I think my palette has been ruined by...

This forum is for tried and true recipes, you might have better luck in Recipes/Ingredients forum.

Because White Labs. The pricing on their new packs is crazy IMHO, especially here in Canada where I'm sure the LHBS pays a premium for shipping. Lots of other options these days.

It's not a store, they are a wholesaler.

Have any Canadians bought from https://www.duke25hops.com/ ? Wondering how the quality is.

https://www.duke25hops.com/ Wonder if any Canucks have purchased hops from these folks, wondering on the quality. Cheers

Black IPA needs to live on, I'm trying.

I order from them all of the time, shipping is random and slow but I expect it. Quality has never been an issue.

Any fellow Canadians tried Escarpment Labs Pomona? I have a pack and I'm spinning up a starter to give this a try this weekend. According to a recent webinar it's supposed to be a less finnicky Conan, sounds good to me!

I only have Beer and Brewing, I think their podcast and magazine are top tier. I dropped Zymurgy, b/c the cost for us in Canada is not worth it as you get very few of the benefits of an AHA membership. I also didn't think the magazine itself was very good, with the exception of the odd article.

Grabbed a pack of a new strain from Escarpment - Pomona Anyone tried it yet? Sounds amazing.

I found capping the spunding valve with 4 points left in fermentation does wonders for my carbonation.

I really wish we could get a dry version of 1469, I love that yeast so much but am trying to move to dry when possible for simplicity sake.

No, Verdant is the dry LA3 equivilant.

I've been working on an Ultra Low ABV beer for a while now, and I think I've landed on a recipe I'm going to keep. I've tried the cold/lem method, and to be honest it was more hassle than it was worth. The scorching in my grainfather was brutal. The real turning point in this recipe was using...

I do a table saison, 3-4% ABV and I do upwards of 40ibus. Large amounts of super low alpha hops (Strisselspalt). I find these beers really take the BU's well.

I switched from a 3 vessel frankensystem 6 years ago to the Grainfather and haven't looked back. The system was great, but I just want to brew and not lug and fuss around with stuff.

Yeah, F Galaxy. I'm so tired of hoping I get a good crop year.

I do a Columbus/Sabro hazy, and it's amazing. One of my favorite hop combos.