Recent content by themalman

I move hops that I had going for 5 years last spring and last year was the best year ever. 2# per plant dried. (cascade, centennials)

I have done a few fresh hop pales over the last 6 years and did a Belgian Dubble tis year I use a 4:1 fresh/ dry ratio and put the in at flameout. Then wait till you get the fresh aroma then pull them out and cool. Putting them in the boil you loss a lot of the fresh characteristics. Most...

With over 10% rye I think that honey malt is ok. The rye start drying the beer out. I just did a Red Rye P.A and put a full lb of Honey Malt (6.78%),Rye(20%), crystal Rye(5%). It was not over powering at all. It was the balance I was looking for.

I WISH SOMEONE TOLD ME....That this hobby would take over my life. Spending hour and days of free time brewing, reading about brewing, thinking about brewing, talking about brewing, writing on forums about brewing, and drinking homebrew. (I'm not complaining)

Thanks for the help guy. I'm going with 6lbs. Thanks Again !!!

I just got done brewing a Chocolate Stout and I'm going to rack onto frozen dark cherries in the secondary fermentation.(going to heat them up and hold them over 140 for 10 min.) My question is how much cherries should I use? I was going to use a pound but now I think more. :rockin:

I want to enter!!!