Recent content by TheMilkMan

You could definitely do that. I have heard/read that you get better hop utilization for bitterness if there is more sugar present. There is lots of discussion around this on google. So, I've always done that. Try boiling without malt and let me know how it is!

I usually do steeping grains with 3.5 gallons. Remove steeping grains and sparge them with .5 gallon to get remaining unfermentables. I also squeeze the bag BIAB style to get everything out. I'll mix 2 gallons of cold water with malt in a sanitized bucket. After removing steeping grains, remove...

Before boiling starts i mix all my extract in a bucket with cold water. 1/4 goes in before boil, with same method listed above. 3/4 goes in after flame out. I primarily use dme because i buy it in bulk, 50 lb bags.

Mix your malt extract with half a gallon to a whole gallon of cold water in a sanitized bucket, remove kettle from heat, or turn off heat, wait a few minutes, add malt, stir. bring back to boil. If you add most of it at the end technically you don't even need to bring it back to a boil. Twang...

For me, getting rid of the twang was a factor of how i added the malt instead of when. When i premixed malt with a gallon of cold water, turned off heat source, mix in malt, the twang went away. If i added the malt straight to the kettle during boil I'd get twang 50% of the time.

Leave it bro.

......Lambic I've got a beer sitting in my basement, since september, basically 5 gallon, 6lbs extract and 2 packs of wyeast 3278 blend. This was an experiment for ****s and giggles. Initial ferment looked fine, then as expected, white bacteria pellicle started forming... along with this...

http://www.imperialyeast.com/

Went to open on of these babies in my fermentation(laundry) room and BOOM!!!!!!!!!!!! Yeast everywhere. I mean like, shot across the room, hit the wall, and covered everything in its way. Their website says to shake for 15 seconds before opening, maybe a bad idea? Luckily I had two, and was...

I use this yeast quite often. For me this yeast is usually high activity. 3-4 weeks ago I made a starter and did a 1.060 IPA and had some serious blow off through the blow off tube. When I bottled that batch I pitched a new 5 gallon batch of IPA straight onto the yeast cake and it went crazy...

Hops have been known to be an incredible smart plant. There is a book about "hops whispering", maybe you can try that and ask them. jk, something probably ate them.

I would say your hops are: pic 1. mt hood pic 2. mt hood pic 3. centennial pic 4. centennial pic 5. mt hood

Sorry for the delay. The first two are Mt. Hood, the last two are Centennial.

It's easier to tell looking at the hop cone, so you may have to wait. However, I've got both of these growing at home, I can check leaf shape later this day and get back to you.

To OP, I wouldn't worry much about the sunlight, your setup seems great. What I would focus on is how much time it takes to reach your desired level of dehydration. I'd say if it takes between 3-4 days, you're good. If it takes 5+ to get the desired result, you may get rotting and something...