Thanks:)

I want to reduce the bitterness，so i didn't boil hops. The hops maybe fresh,but i'm not sure.

Thanks,I'll try this in next beer:D

Thanks，maybe It's not acetaldehyde，i think it's "Grassy". Is this taste due to dry-hopping ?

I dry hopping at room temperature(18-20℃)，and twice dry hopping。

I want to ask a question. I recently made 22L session ipa. I didn’t boil hops. I cooled 26L wort to 80℃ and whirlpooled 100g simcoe pellets（T90）+ 100g mosaic.pellets（T90） I used us05 yeast. After fermentation, I confirmed that there was no abnormal odor. And I dry-hopped 50g Simcoe...

I saw this sentence in the article you recommended to me------“In Farmhouse Ales (Brewer’s Publications, 2004), Phil Markowski even theorizes that the Saison Dupont yeast may have mutated from a red wine strain given the similar temperature requirements.”Sounds interesting:D

How about the aroma?

It is said to produce a wonderful aroma，i want to try

Try it，hahahaha

I have already downloaded！thanks:D

Is there any information or article on brewing beer with wine yeast?:p

hahahahahaha:D

I know, thank you, I thought it was a high-alcohol.........HAHAHAHAHA

thanks

thanks!

Thanks! "Cucumber, 2#, peeled and mashed, added at high krauesen." but What is high krauesen?:D

I am going to brew cucumber gose, and I don't know how much salt should be added. Is there any place to pay special attention? Thanks!

thanks！

If I dry hop directly, I am worried that the hops will block the keg's pipe. I am going to put the hop into the bag.