Brew Dudes Homebrewing Blog

Elani Hops Revisited – American Pale Ale Rebrew

On April 2, 2025

Back in September 2024, we brewed a SMaSH beer featuring Elani hops, and our evaluation of the variety was not flattering. The descriptors on the package didn’t match what ended up in our glass, and we shared our honest take.

Well, that caught the attention of Yakima Quality Hops who graciously offered to send us a fresh batch of Elani.

With multiple products in hand, we decided to give the hop variety a second shot. I crafted a full-on American Pale Ale to revisit Elani. Using a more layered malt base, we’ll see if we can tease out more of its potential.

Elani hops revisited and re-brewed.

Elani Hops APA Recipe

This time around, I brewed what we’re calling the Elani APA, using Cryo hops. The recipe is a little more complex from our typical SMaSH experiments.

Ingredients

Water:
Spring water
2 grams of gypsum per gallon

Grain Bill:
85% Pilsner malt
15% Flaked barley

Hops:
All Elani Cryo hops (13.6% AA)
Bittering: Add enough for 60 minute boil to reach 30 IBUs
Whirlpool: 5x the bittering charge at 170°F (77°C)
Dry hop: 2x the bittering charge for 1 day at 40°F (4°C)

Yeast:
Wyeast 1318 London Ale III

Procedures

Mash: 1 hour at 150°F
Boil: 1 hour
Primary Fermentation: 10 days at 72°F (22°C)
Cold crash: 1 day
Dry hop: 1 day

Outcomes

Original Gravity: 1.050
Final Gravity: 1.012
ABV: ~5%

Was It Worth the Rebrew?

Absolutely. This time around, the beer came out clean, bright, and surprisingly citrusy. The dominant aroma and flavor notes were lime zest with a bit of lemon. It had some soft earthiness, and a fleeting note of cucumber or even coconut flesh.

It wasn’t the tropical bomb that Elani is sometimes described. Mike and I didn’t really pick up much of the guava or pineapple that’s mentioned in the official descriptors, but the lime character was solidly present.

Compared to our first try with standard T90 pellets, this batch was worlds better. Cryo hops clearly reduced some of the vegetal harshness we got the first time. I could see Elani working nicely in a supporting role alongside hops that bring more of the tropical fruit action, or even in a blend for a New England IPA. On its own, it’s drinkable and unique—zesty without being overwhelming, and interesting enough to keep sipping.

BREW ON!

Homebrew Jar of Destiny: The Fourteenth Pick

By John Krochune

On March 26, 2025

In Style Profiles, Videos

Is there something thrilling about leaving your next homebrew up to chance?

Maybe.

These Brew Dudes let the Homebrew Jar of Destiny force us to brew styles we might not otherwise attempt. For our 14th pick, we let fate guide us once again. This time, the jar handed us two stout styles: a 15B Irish Stout for me and a 16C Tropical Stout for Mike.

I guess stout season is not wrapping up for us.

15B – Irish Stout

We have been drinking these for many years. Now, it’s time to brew a spectacular version of one. I have brewed a couple of these in my life. They have been ok but I am up for the challenge. The true measure of success for this Jar of Destiny pick will be to impress Brew Dude Mike. If that happens, rest assured that my Irish Stout is tremendous.

16C – Tropical Stout

Mike, on the other hand, will be tackling a Tropical Stout. It’s a style neither of us has brewed before. While Irish Stouts are dry and roasty, Tropical Stouts lean towards the sweeter side, originally brewed to suit warmer climates. Arguably an underappreciated style, Mike is diving into the guidelines to figure out how to balance the malt sweetness with just the right level of roast and body.

Wrapping It Up

So, the Jar of Destiny has spoken—stouts are on the horizon! We’ll check back in a few months when both beers are ready for tasting. Until then, we will be researching these styles. Let us know if you’ve ever brewed a Tropical Stout as Mike has asked for some pointers!,

Cheers and Brew on!

Check out the First Pick and the start of it all!
Check out the Second Pick
Check out the Third Pick
Check out the Fourth Pick
Check out the Fifth Pick
Check out the Sixth Pick
Check out the Seventh Pick
Check out the Eighth Pick
Check out the Ninth Pick
Check out the Tenth Pick
Check out the Eleventh Pick
Check out the Twelfth Pick
Check out the Thirteenth Pick

Gueuze – Jar of Destiny

By John Krochune

On March 19, 2025

In Style Profiles, Videos

For the other 13th pick from Jar of Destiny challenge, we tackled something truly ambitious: a Gueuze-style blended sour ale. This beer is the 2015’s BJCP category 23E, and instead of starting from scratch, I realized I already had some aged sour beers sitting in my basement.

They were waiting for destiny or, more likely, the drain. Rather than waste them, I decided to blend these older batches with a fresh, newly brewed sour ale. The result? A complex, funky, and refreshingly tart homebrew that brings together multiple layers of age, character, and wild fermentation.

Another Wild Experiment in Blending Sour Ales

The Recipe: It Blends!

To make the freshest component of this blend, I brewed a simple extract-based sour ale. Here’s the recipe:

Ingredients

Malt:
55% Pilsner dry malt extract, 45% wheat dry malt extract (enough to reach an OG of 1.055)

Hops:
1 oz of locally grown ornamental hops (60-minute boil)

Yeast:
½ packet of Safale US-05 (for primary fermentation)
1 packet of Lallemand WildBrew Philly Sour (for developing tartness)

Water:
Spring water

Fermentation: 28 days at 75°F in a plastic bucket

Once fermented, this beer had some interesting flavors but wasn’t quite sour enough. That’s where the blending came in.

I took three parts of a three-year-old sour ale, one part of a five-year-old batch, and one part of this fresh beer to create the final blend.

This mix allowed the aged, funky, and barnyard characteristics to shine while maintaining a bit of body and malt sweetness from the new batch

Gueuze Tasting – A Complex Beer

This beer turned out to be a wild ride of flavors and aromas. Right off the pour, it had a thick, long-lasting head with insane lacing. The aroma was a mix of bready, slightly floral, and funky notes—think bagel crust, cherry blossom, and just a touch of acetic acid. Swirling it in the glass released layers of horse blanket, leather, and earthy Brett character, making it deeply complex. On the sip, the body was surprisingly soft and malty, but the acidity balanced it all out with notes of pear, cherry, and just a hint of tannin. The carbonation was cranked up to match classic Gueuze effervescence, which really helped to lift the aromas.

This experiment was, thankfully, a success. If you have the patience (and space) to age sour beers, blending them into something new is an incredibly rewarding experience. If nothing else, it’s a great excuse to keep wild beers on hand and see what time does to them. Stay tuned for our next Jar of Destiny pick—who knows what we’ll brew next!

We surely don’t. BREW ON!

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post
Check out the Pale Kellerbier post
Check out the Belgian Pale Ale post
Check out the Trappist Single post
Check out the Classic Style Smoked Beer post
Check out the Czech Amber Lager post
Check out the Gueuze post

Czech Amber Lager – Jar of Destiny

By John Krochune

On March 12, 2025

In Style Profiles, Videos

When we pulled this beer style from the Jar of Destiny back in January, we knew we were in for a good one. This time, it was Mike’s turn to brew, and he tackled a Czech Amber Lager (BJCP 3C). If you recall, last year he brewed a Czech Dark Lager (3D). To pick this style in 2025 was a great opportunity to explore a lighter but equally malt-forward cousin. Czech Amber Lagers should have a rich malt character, a touch of caramel, and that signature “zippy” European hop presence. We had high hopes for this one, and Mike’s process didn’t disappoint.

The Recipe: A Balance of Malt and Hops

Mike’s batch size is 3.5 US Gallons.

Ingredients

Grains:
63% Type 1 Munich Malt (~7°L)
32% Bohemian Pilsner Malt
5% Cara Aroma Malt (~170°L)
Additional Color Adjustment: ~1 oz Carafa Special III (added at the end of the mash, crushed fine, and recirculated)

Hops:
1 oz Saaz hops (2.9% AA) @ 60 min
2 oz Saaz hops (2.9% AA) @ flameout (used with no-chill method, allowing for extended hop steeping)

Yeast:
Wyeast 2278 Czech Pils (starter made before pitching)

Water:
Spring water with Calcium chloride and sulfate added (favoring sulfate slightly to enhance crispness)

Process

Mash Schedule:
Mash in at 145°F (low for maximum fermentability)
Ramp up to 150°F and hold for 50 minutes
Mash out at 168°F for 15 minutes

Fermentation:
Fermented at traditional lager temps
Conditioned in keg for approximately 1.5 months before tasting

Outcome

Original Gravity (OG): 1.052
Final Gravity (FG): 1.015
ABV: 4.9%
SRM: 14 (Estimated)

Czech Amber Lager Tasting Notes

On the pour, this beer has a clear amber hue with red highlights, a persistent off-white head, and a toasty, bready aroma backed by that classic Saaz spiciness. The first sip delivers malt-forward flavors with notes of bread crust with a hint of caramel.

The malt is balanced by a dry finish and a lingering noble hop bite. The “zippy” quality we always talk about in Czech styles is here in full force, with a pleasant spice that carries through to the aftertaste.

It’s smooth, crisp, and immensely drinkable. This Czech Amber Lager is a solid addition to our Jar of Destiny brews, and we highly recommend giving this style a shot in your own homebrew setup. Grab a big pretzel, maybe some sausages, and enjoy!

Brew ON!

Links To The Jar of Destiny Series Results
Check out the British Strong Ale post
Check out the Black IPA post
Check out the International Amber Lager post
Check out the Belgian Tripel post
Check out the Double IPA post
Check out the Kölsch post
Check out the English IPA post
Check out the Wood-Aged Beer post
Check out the Belgian Golden Strong Ale post
Check out the American Amber Ale post
Check out the German Pils post
Check out the Brett Beer post
Check out the Munich Helles post
Check out the Imperial Stout post
Check out the Foreign Extra Stout post
Check out the Belgian IPA post
Check out the Eisbock post
Check out the Czech Dark Lager post
Check out the California Common post
Check out the American Light Lager post
Check out the Pale Kellerbier post
Check out the Belgian Pale Ale post
Check out the Trappist Single post
Check out the Classic Style Smoked Beer post
Check out the Czech Amber Lager post
Check out the Gueuze post

Instant Barrel-Aged Oatmeal Stout

By John Krochune

On March 5, 2025

In Experiments, Videos

As homebrewers, we love the complexity that barrel aging brings to a beer, but not all of us have the space, time, or resources to maintain a proper barrel-aging program. That’s where this experiment comes in.

In our latest test, we took a classic Oatmeal Stout and infused it with a homemade bourbon and oak tincture, creating an instant barrel-aged effect.

There were no months of waiting or special storage conditions.

Instead, Mike figured out a quick way to add those deep, oaky bourbon notes to a beer. Along with the speed, he had full control over the final flavor. Learn more about his technique in this video!

The Quest for Barrel-Aged Flavor Without the Barrel

Making the “Jar of Darkness”

To create the bourbon barrel effect without the barrel, Mike soaked French oak cubes in not-so-great bourbon for nine months. This soak allowed the alcohol to extract intense wood characteristics.

After the nine month period, Mike had a super-concentrated infusion, darkened and enriched with vanilla, caramel, and toasted wood flavors. He joking called it the Jar of Darkness.

When it came time to test it, we started small with just a couple of milliliters of the tincture added to a few ounces of the Oatmeal Stout. From the first whiff, we could tell the transformation was immediate.

The beer took on layers of bourbon warmth, rich vanilla, and deep oak character. The stout’s original smooth roast and chocolate flavors were still present, but they now played a supporting role to the bold barrel-aged notes.

A Simple and Effective Barrel-Aging Hack

The best part about this technique is how customizable it is. By adjusting the amount of tincture added, you can dial in the perfect balance of bourbon and oak for your taste.

If you want just a hint of vanilla, add just a touch. If you’re looking for an over-the-top bourbon bomb, well, amp it up!

In addition, this method isn’t limited to stouts. You could experiment with Amber Ales, Porters, or even commercial beers to see how the flavors evolve. After tasting our results, we’re convinced that this is a homebrewing hack is worth trying out.

So, if you’re craving that barrel-aged experience without the hassle, it’s time to make your own “Jar of Darkness” and take your brews to the next level.

Maybe you can make your own instant barrel-aged Oatmeal Stout.

BREW ON!