Hmmm, my LHBS only has the US hop varieties, and US Saaz actually has a bit more Alpha and not as much Beta. I might have to make the 30 minute drive to get German(?) Saaz.

Perle hops are yummy, but they are actually alpha heavy, as in the Alpha to Beta ratio is usually 1.4 to 2.5 (more AA then BA). Where true noble hops often have an alpha to beta ration of < 1. Sometimes as low as 0.4 or 0.5 (twice as much beta as alpha). The beta oxidation bitterness isn't as stron...

FWIW: I don't know what you used for bittering hops, but for a beer that will age a long time, try to use a hop that is high in beta acids (like a noble hop) instead of a high AA low Beta modern hop. You will need to use more hops of course since they are lower in AA pretty much always. But what th...

Inkleg wrote:Thanks for the follow up. Have been thinking about doing one myself. Other than upping the hops, would you make any other changes?

More dark steeping grains perhaps. Or just change the extract to dark or extra dark. After about a year what coffee flavor I got from the chocolate malt had subsided.

Still drinking this beer and it is delicious. Maybe I would up the hops a bit next time as this is getting a bit sweet with extended aging. Could use a tad more dark, roasty steeping grains. But this stuff is so smooth you can't even tell its such a big beer. You could easily drink a few in successi...

Looks like I got missed. No worries, I'll catch the next train to collaboration town. :orderbeer: Woah. Not sure how that happened; I was sure I accounted for everyone. Therefore, if it's okay with you, I'll put myself back in, and you and I can pair up. What do you say? Dave (just saw this post) I...

What is the purpose of the Calcium Chloride addition? Are you tweaking your water profile, or does it serve another function?

I just always buy the same brand of spring water, so I don't know much about that sort of thing.

I would be in as level 3. Not looking to move up to level 4. I would love to help any level 1, 2, or 3.

Hey guys and sorry, I didn't mean to cause confusion here. :redface: :redface: I was trying to point to the SMEIBB style for newer brewers who might want to work with more grains if they are just using extracts. We use smaller ( 16 qt-ish ) pots to mash in the oven, use the same pot on the stove to...

From the Brewdemon website: DRY BREWING YEAST Release the hounds of hell! OK, so maybe they are not actual hounds, but they do eat as ferociously as any hellhound we have had the pleasure to know. And unlike other hounds, these little beauties know just when to quit. Manufactured by Fermentis, this ...

That's pretty interesting stuff!

That's pretty good carbonation for just one week!

Do yourself a favor and stash a few to age at least a couple of months. You will be pleasantly surprised how much better your brew will get.

Marked with a letter or two to indicate the recipe. Small piece of paper on the shelf with the brew date, bottling date, start chill date, and expected peak flavor date. . http://i954.photobucket.com/albums/ae26/herb_meowing/Capture.png I love painters tape! I only put bottled date on label. Brew d...

Although I have been into trying all the Craft beers and have found many styles that I do like. I still like some good ole American lager beer or any lager at all for that matter. I'm in search of a great easy drinking, easy brewing type beer to appeal to these kinds of Beer drinkers. I have made a...

How do you add your PB2? Just dump it in or do you mix it with some liquid first?