Recent content by Frozgaar

Ok, so I've had my dry hops in secondary for about 4 days now. I decided to save myself the trouble and put them in loose. I'm still planning on using a nylon bag to strain out any hop leaves when I transfer to my bottling bucket. However after thinking about it a while, I have a couple concerns...

I understand that would be tricky, but I'd be willing to go through the trouble if the final product turns out better as a result of the extra work. Which method produces more hop flavor/aroma?

That's definitely a good idea. I'll be sure to do that if I decide to keep the hops loose.

I'm less concerned about what is easiest, and more about which will produce more hop flavor/aroma.

It's a better bottle. I guess my other question would be, is there a disadvantage to not having them in a bag and weighed down so they are full submerged rather than having them loosely floating on the top?

So I have a Citra IPA that has been fermenting for about 9 days. Within the next few days I plan on transferring to secondary so I can dry hop with 2 ounces of citra leaves. This will be my first time dry hopping so I'm still not sure which would be the ideal method to go about doing this. I...

The only reason I am bittering with 1/2 and ounce is because when I entered more than that in Beersmith I ended up with too many IBUs. Although, you have a point about the belgian yeast masking the hop flavor. Being that I want the citra to be the main focus of the beer, I think I will actually...

So I've gotten a chance to mess around in Beersmith a bit an I've come up with a recipe that sounds good to me, but I need some feedback. It ended up looking more like a Belgian DIPA, which I'm ok with. Here's what I've got: Fermentables: 4lbs Light DME 1lb Maris Otter 1lb Belgian Aromatic 1lb...

This is going to be my first brew that won't be from a kit so I need some help with the recipe. I was able to get 7 ounces of citra (5 pellets, 2 leaf). I'm definitely looking to make this nice and hoppy, but I still want the belgian yeast ethers to come through. As far as the ABV goes I don't...

I actually do feel I know the risks of adding fruit, which is why I'd feel more comfortable adding it to the boil instead of doing what UralsBrewer suggests. I'm sure that works well, but it seems a little risky for my 3rd beer. I guess technically it will be my 4th beer if you count the amber...

This idea has been floating in my head for a while now but I'm really not sure where to start. The two beers I've made so far have been from kits and were brewed successfully so I want to start learning how to make my own recipes. Unfortunately, I don't have the capabilities to do all-grain...

So I brewed a hefeweisen 3 weeks ago and it's been fermenting in primary ever since. I decided I want to flavor it with ginger, which I was planning to do by soaking fresh ginger in rum (I don't have vodka) and then sticking in it a weighted hop bag in secondary. The question I have is...

Interesting. I'll definitely consider it.

So I'm in primary fermentation with my hefeweisen right now and I know I want to add something to flavor my batch when I rack it into secondary. The problem is, I don't know what to add that would be good. What flavors work well with a hefeweisen? If it helps, my recipe is Midwest Supplies...

Does such a think exist? Basically I want some 8.5"/11" standard size sheets with blank label shaped stickers that you can add your own design to and print out. I know I could just print onto regular sheets of paper (or gloss paper) and cut them out individually and glue them on... but what I...