I smoke a lot of cigars. My favorite is the Liga Privada line of maduro cigars (Flying Pig, T52, etc.) But lately my usual smoke is CAO's Brazilia. For my taste buds it's the best QPR I can find.
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Not that any of us bores anyone talking about homebrewing...
Harley Davidson sure does make some beautiful machines, but as someone who purposefully lives on what I would hope to be a quiet country road, I wish they would stop using faulty mufflers!
Style naziism aside, if you want a full creamy body, nothing works better than some rye. Rye malt or flaked rye at a rate of about 15-20% will help a lot with this. It might be "cheating" but I'll be damned if it won't fix your issue.
When opening a new bottle of sodium metabisulfite, there's no need to take a sniff.
There is no indication of how many ounces of hops you are using for your flavor/aroma additions. Also, how many gallons is the batch size?
My typical 5 gallon Pale Ale has 5 ounces of hops in the late additions and 5 ounces in the dry hop.
Not enough hops gets my vote too but 5oz dry hop in PA?! That's pretty heavy handed, even for a hop junkie like me. For PA in the vein of SNPA, I'd be around 2oz late and 2oz hop steep, no dry hop. I consider more modern PA actually IPA and would bump up accordingly.