Comments on: What To Brew Next??? http://www.brew-dudes.com/what-to-brew-next/236 Resource for home brewers created by home brewers. Sun, 20 Jul 2008 22:35:15 +0000 http://wordpress.org/?v=2.2.1 By: Ted http://www.brew-dudes.com/what-to-brew-next/236#comment-1011 Ted Fri, 25 Apr 2008 20:51:17 +0000 http://www.brew-dudes.com/what-to-brew-next/236#comment-1011 So many choices. Just got done with a mint stout 1 gallon starter with American 1056. Next up will be a late hopped Sterling Pale Ale. The Sterling Pearl last yeast had all late hops, and was truly a nice and refreshing beer. I hope to get around to a continuously hopped pale ale. I know you currently have a hoppy IPA, and it is advantageous to brew for the distant future. But if you need more warm weather ale, and if you have enough Cascades, maybe try a continuously hopped (not overly so) APA. You could use a alternate bittering hop for the early additions if there aren't enough Cascades. Just an idea. So many choices. Just got done with a mint stout 1 gallon starter with American 1056. Next up will be a late hopped Sterling Pale Ale. The Sterling Pearl last yeast had all late hops, and was truly a nice and refreshing beer. I hope to get around to a continuously hopped pale ale.

I know you currently have a hoppy IPA, and it is advantageous to brew for the distant future. But if you need more warm weather ale, and if you have enough Cascades, maybe try a continuously hopped (not overly so) APA. You could use a alternate bittering hop for the early additions if there aren’t enough Cascades. Just an idea.

]]> By: Mike http://www.brew-dudes.com/what-to-brew-next/236#comment-1009 Mike Fri, 25 Apr 2008 15:26:33 +0000 http://www.brew-dudes.com/what-to-brew-next/236#comment-1009 Jim: That is an interesting idea actually. I had been having thoughts of making a much higher gravity version of a Milk Stout, adding some cocoa powder to it and then letting it age. Coupled with your advice a well aged chocolate Sweet Stout may be just the thing come Fall again in New England. Jim: That is an interesting idea actually. I had been having thoughts of making a much higher gravity version of a Milk Stout, adding some cocoa powder to it and then letting it age. Coupled with your advice a well aged chocolate Sweet Stout may be just the thing come Fall again in New England.

]]> By: Jim L http://www.brew-dudes.com/what-to-brew-next/236#comment-1005 Jim L Thu, 24 Apr 2008 19:16:25 +0000 http://www.brew-dudes.com/what-to-brew-next/236#comment-1005 If you brew the milk stout now and let it sit in the basement until the fall, the flavors will really improve. If you brew the milk stout now and let it sit in the basement until the fall, the flavors will really improve.

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