Recent content by Hitokiri

I assure you that is not an easy shot and you do not suck if you miss. There is a reason you see the same guys on each team stepping up to take those kicks.

I started out doing a 2 step batch sparge, letting each step sit for 15 minutes, then stir, vorlauf, drain. Then I got lazy and went to a single step sparge, letting it sit for 15 minutes before stirring, vorlauf, and draining. Now I continue to do a single step sparge, immediately stir...

I'd probably try to end up in the 1.011 to 1.009 range for my FG which would mean having enough grain to get you at about 1.060 OG (assuming you want 6.2% ABV). I'd mash at about 150*ish. Shoot for 60 IBU's for a BU:GU of 1. I've never used honey malt before but I've read that its best...

From the Fremont Brewing site: 2-Row, Munich & Honey malts with Chinook, Centennial & Amarillo hops. 6.2% ABV :ban:

I love my pilsner ales. I recommend trying WLP080.

Well I take comfort in knowing I'm not the only one at least. It certainly seems to be more of a crop thing than a recipe thing though. I've heard about other hops having this "bad crop" issue including columbus and summit. Is there something the homebrewer can do to ensure the quality/source...

So I am the latest victim of the Sorachi Ace dill-bomb. I brewed up a Belgian pale a few weeks ago and did some late additions of Sorachi Ace looking for a bit of lemony goodness. I remember being fairly pleased with the lemon aroma I was getting from the hot wort as it was cooling but I never...

Thanks for sharing! Great info.

I used a slurry from a previous batch for the stout I mentioned above. Turned out great. I hadn't really thought about the whole blend thing. I'll be buying some again for a few upcoming batches so it will be interesting to see if the characteristics change at all from batch to batch.

I've used about 10% in a stout and it came out quite ashy and astringent. It's gotten a lot better with time. I'm 4 months in and its starting to round out with some chocolate coffee flavors but they still take a back seat to the ashy-ness.

My guess would be that you opened the TAD bottle while the beer was at room temp. Try sticking the bottle in the fridge for 24 hours first, and I would think that should help.

I was in the same position a few months ago and decided to make an all barley "weisse". I based it on Dampfbier recipes but followed the normal Hefe fermentation regiment. Came out great. http://byo.com/stories/beer-styles/article/indices/11-beer-styles/534-dampfbier-style-profile

So my Hallertauer hop cones will have seeds? Is that going to be a pain in the ass when trying to brew with them? Do the seeds affect taste or anything? And if I did find a seedling next spring that I wanted to nurture, would it be a Willamette/Hallertauter cross?! That is kind of intriguing...

Thanks for all the help everyone. This has been quite the learning experience. :mug:

I think that's a good call, B-Hoppy. Looks like I got a male. You think I can return it to the nursery? http://www.herbalmedicinefromyourgarden.com/hops-health-benefits/