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Quadzilla belgian quad

I was building a recipe using fresh hops and I noticed that the ibu's came in really high. I know that fresh (wet hops) are mostly water but the calculator doesn't seem to account for that, and treats it just like a dry hop. Is the way it's supposed to be, or am I looking at it wrong?

I have thought about trying to do a cereal mash with it, but I wonder if there is enough starch in fresh sweet corn to warrant one. I want to do some experiments and try to see if it makes a difference, but i'm not sure i'll make the time to do it this summer.

it turned out pretty well, i'm trying to decide if i'll make it again (with some modifications) this summer. I modified the recipe from the original one i posted. If I do it again, I will probably change to a less spicy hop, the yeast seemed to add quite a bit of spicy notes to the beer. My...

I've been emailing back and forth with the head brewer at peace tree brewery in Iowa (they do a sweet corn seasonal). He gave me some advice on how they do theirs. It sounds like I was fairly close on most of it. I'm going to make a few adjustments, and hopefully brew this one this summer.

Yeah I might cut back the amount of corn, but I'm guessing with it being fresh corn, it will take almost double to get the same taste (or close) as flaked corn. As little info as I found on it, I'm sure there is a reason it's not on everyones must brew list, but I figure I'll give it a shot...

I will probably be brewing this in late July or Aug, I'll try to remember to share my results after I try it out.

Here's the rough draft of a recipe. I'm not sure it really fits the saison style, but that's where i stuck it for now. it might just be a specialty beer, when it's said and done. Another hop schedule i considered was just a 60 min bravo adition and maybe something else at 30, to keep the...

I have access to great fresh sweet corn ( I grow and sell it). I've been trying to come up with a recipe that uses sweet corn , either fresh or dried or dried then malted. I have had very little success finding much info. The only info I found said it probably should be boiled first, and cut...

I'm looking at using unmalted wheat in a brew this summer, but short of calling it flaked wheat, i don't see a good way to show in the recipe. Am i missing something?