Recent content by peterhdk

that's kind of what I was thinking -- that and oxidizing. Though I've got to assume that Northern Brewer lists that on the recipe for a reason; I guess to mellow it out/blend flavors . . . but can't I just do that in the bottles? (numbers were 1084 and 1018)

Hey I've brewed the NB 115th Dream Hopburst IPA, fairly big beer, which calls for sitting in the secondary for 4-6 weeks. I was reading the Joy of Homebrewing recently, and he references a couple times that there is no need to leave beer sitting. So . . . what exactly is my beer doing...

I like that idea, Reno. Thanks. Might just do a couple small batch variations too. Yes, if it flowered, it should seed and you will soon have coriander (unless you bought a genetically modified non-seeding variety)

I've got fresh, undried coriander, and I'm planning on using it fresh picked and undried in a tripel. Any of you have any tips from your own experience doing this? (I expect it to be more lemon-y than the dried, but other than that, I'm not really sure)

I'm going to attribute mine to fluctuating temps: this fall weather & my thermostat has my heat going on and off. I don't have any temp control or heating pad on my fermentor. I think it probably just went dormant for a couple days.

I logged on today to look into whether my batch was maybe contaminated: my 1050 IPA went strong for 2 days, then sat for 2 with no airlock activity at all, then started up again for the last day and a half going gangbusters and hasn't showed any signs of slowing. I haven't been brewing...