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Got this one free with a bottle. Handy 50 cl size.

I’m not sure how much flavour you’ll get from the Summit hops added at the beginning of the boil, but they should provide the right amount of bitterness. If you had been shooting for 30 IBU you’ll end up with something a little closer to 35 IBU.

Great to see this discussion thread. I brewed on Saturday and this issue arose. First of all, let me say that I am more of a cook than a baker, that is to say that I use recipes for ideas and adjust on the fly. I recognize that this is not the best way to approach brewing when I want to learn...

Nebraska IPA. Because Nebraska is so well known for its IPAs. I think that I'm missing the joke here.

Have you considered roasting your own coffee? For me that was the single biggest change in the quality of the coffee I make.

Well, the Pacific Northwest is technically shores of the Pacific, just not as far flung. They mention "Tropical, citrus, fresh orange" flavours from the hops and that says citra and mosaic to me. I think that the chinook and centennial would introduce a dank element that can be enjoyable, but...

"Far flung shores of the Pacific" sounds like Australia or New Zealand to me. I'm at a loss to say which hops they'd be. I would have believed traditional British hops, though, again, it has been a while. I agree with An Ankou, "what you propose should turn out lovely (whether or not it...

You could be fine with the chocolate, but there's also a chance its contribution would be more than colour. My concerns might be completely unfounded. But I can still remember that IPA with chocolate and how wrong it was. The roasted barley would be a better choice IMHO. It's often included...

If it were me, I'd drop the chocolate completely. I sampled an IPA made with some chocolate malt in December and that experience has put me off ever using it in an IPA (I know you are just using it for colour). There are some people who would tell you to leave crystal out of an IPA, too. But...

I have a Bell's Two Hearted Clone (cascade and centennial) conditioning and GH Amarillo in the FV right now (added 50 g amarillo dry hop this morning). I used columbus for the bittering hop in both. My impression at this stage is that the Amarillo smells more pungent than the cascade. I'll...

This is going to sound silly, but you can remove a good chunk of the iron from fortified cereals using a magnet. I saw a demonstration of this once -- it was memorable. It seems bizarre to add iron filings to breakfast cereal, but I suppose stomach acidity helps convert the iron metal into...

It might also make sense to use a cheaper hop that you have on hand for the early additions to provide the desired level of bitterness and save the amarillo for the late flavour and aroma additions.

I've read that one can dough in by underletting, lowering the mash pipe with grist into the strike water, and that doing this reduces the likelihood of a stuck mash. I tried this on my last batch, and used a cutting motion with a mash paddle rather than a stirring motion and my mash didn't get...

Hi Nicks90, I'd be interested in hearing how the hop tea compares to dry hop. I have it in my head that the ethanol in the primary/secondary could extract more flavour and aroma than the water in the tea would. Perhaps this is known already and I just haven't come across the answer. Good...

Hi PhilB, I guess I place more weight on their results than you do. I don't see it as a problem that the author mentions that he performed the experiment with a preconceived idea about the outcome. Consider how he set up the experiment. He made two batches of beer with one difference...

Hi PhilB, I agree that there are limitations to how far we can extend their results of what they report. They have done additional hot-side aeration ageing and low dissolved oxygen experiments to add to our knowledge base. I don't think that their efforts qualify as click bait, but I won't...

The solubility of a gas in a liquid at its boiling point is zero, and so I can say that any oxygen introduced on the hot side would be expelled by the boil (provided there is sufficient time to out gas). A separate question would be, does any oxygen introduced on the hots side cause any off...

You have every right to be proud. And the next will be even better!

I'm a little late to the party, but there is a really important idea here (not mine), and that is that the dose makes the poison. This idea dates bake to the 1300s and is credited to Paracelsus. Essentially the message is that everything is a poison if you are exposed to too much of it (water...

High Five Hazy IPA by Yellow Dog. A great example of the Northeast IPA style. Hopped with citra and mosaic and a whopping 7% ABV. If it weren't for the high ABV this would be a great, easy-drinking session ale.