The key is to minimize the bittering hops and emphasize aroma through dry-hopping.

I've done a number of them. Here's one that might do it for you.

Ok, that was weird. Even though "boil" was already specified, I went back in and selected it from among the options and that fixed it. THANKS!

Hi, folks, this is my first post, although I've been a subscriber to Brewers Friend for a few years now. I noted that a lot of folks have viewed my recipe for blonde stout, a couple have brewed it, but I'm wondering about others experiences with blonde stouts, given the apparent level of...

My sense (from 38 years of brewing) is the vast majority of what the boiled hops have to offer is gone by the time you chill and transfer. Therefore, you're best off straining them out prior to fermentation and if you want more floral spicey hop notes, then add dry hops to the secondary for 4-7...

According to SNOPES, the crocodile bile story is bogus. http://www.snopes.com/food/tainted/crocodilebile.asp

Thanks for the ideas. I mostly use yeasts from Fermentis unless I'm shooting for something more esoteric, and I note that they really kick in actively very quickly, so attenuation could be one influence. My mash temps are reasonably well dialed in around 152-154 and I rarely go below that. Maybe...

Hey, friends, I brew a variety of all-grain beers in the Marzen, Fest, IPA, Pale Ale, Bock and Belgian categories, among other things. Despite a variety of calcuated F.G.s ranging from 1.012-1.015, I always come in at 1.010-1.012, so my final ABV always seems to be a little higher than expected...