Recent content by AnthonyCB

How many are needed to give you 1 oz of zest? The zest is really just the flavorful yellow outer covering, not the bitter white pith.

2 Oz fresh lemon zest? My guess is that the right number is probably closer to 2 g. I can't imagine how many lemons you needed to zest to get 2 Oz. 30?

I was wondering if any of you have made use of HopUnion's IBU testing service? I sent in a few of my commercial brews as well as a home brew batch out of curiosity. I thought it would be interesting to collect a few data points from other people who had analysis done on their homebrew batches...

+1 great with centennial Citra and Amarillo are also nice.

I'm interested in your results. I also use a lot of Magnum early additions to get IBUs and then follow up with big late additions. I know it's everyone's mantra to do a neutral first addition, but I can't honestly speak to experiencing adverse effects from a "non-neutral" early addition.

Galaxy hops don't have the flavor that I don't like in citra hops. It's not all citra beers or all citra hops, but in large quantities they often give off the synthetic flavor of orange tic-tacs (this is all I can think of when drinking zombie dust [not a favorite of mine]). Galaxy has a nice...

You're starting with 4 billion cells not 100 billion (usual WL cell count). If you only do 1 step on your starter you are unlikely to have more than 40 billion cells let alone the 500 billion+ you're looking for to ferment 10 gallons of wort.

You have 2cl of slurry in the vial rather than the 50cl usually in a white labs vial, so you need to step up your starter a 3 or 4 times to get a good yeast count. My Brett saison went from 1.050 to 1.002 in 2 weeks, so long fermentation time is not an issue if you allow it to ferment warm. My...

You could ask him directly he's on HBT, responds to google chat and e-mail.

The Farmhouse Brewing Supply 2012 batch of pellets that I have at 15.9% AA is really nice. I dry hopped with it and there's no onion/garlic smell.

I dry hop with loose pellet hops in fermentation buckets and use a repurposed BIAB bag in the fermenter at racking time. It works very well.

Those symptoms sound like an issue with fermentation temperature control, in particular the alcohol + fruit. I think you can definitely get an apricot flavor from simcoe but there's no reason you should get a strong aroma of alcohol. What yeast did you use and at what temp? How did you...

I'm planning to do a Maris Otter/EKG SMASH with Yorkshire yeast (40 IBU). I've heard warnings about needing extra head space for this yeast, so I was planning to split a 6.6 gallon batch across two plastic fermentation buckets. I thought it might be interesting to do a small secondary BIAB...

I just poured a bottle into a wine glass to capture the beer's aroma as best as I could. I can see what people say about berry notes now. I still think they are extremely subtle when compared to the effects of the other hops I used. As I said, maybe they do better in the boil?

Beery as in beer like. I didn't get any berry aromas.