Recent content by travlinScott

Thanks for the input guys. The cascades are juuuuuust starting to brown and smell pretty decent to me. The sterling actually FEEL more "papery" to me. But they're a still really light green and there's no odor or really any lupulin at all as far as I can tell. Neither plant produced a ton of...

If you look at the specs on Northern Brewer, it looks like you can use it up to 100%. It's listed as a base malt. I'd say go for it. http://www.northernbrewer.com/shop/schill-dark-munich-malt.html

ok thanks and just to confirm - they are starting to get "papery" (I think, at least as compared to before) but I think I'm also look for some stickiness and fairly pronounced odor... Isn't that right. Thanks in advance for any information. I'm just kind of wandering blind through my first...

Ok, so this is my first year growing hops, and I didn't necessarily EXPECT to get any kind of crop right away, but thankfully, I did. They're not quite ready to pick yet, I don't think. But I believe they are close. My question is, once they are ready, how long do I have before they're going...

I know it's too late in the year now, but does anybody know where I might be able to get my hands on some Humphrey's Seedling rhizomes for next year? The reason why I want that specific variety is kind of a long and convoluted story. I won't bore you with it here, but if anybody knows where I...

So I'm wondering, Is there a way to look at the bottle before you open it to see if it's going to crack. I've been home brewing for a while and never had this happen to me until recently and now it's making me nervous.

thx Sippin

Should you add in a "secondary" and then rack to a keg once it clears, or just add it in the keg?

Thanks for all of the input guys. I'm definitely not trying to convert anybody to doing things one way or another, just contemplating my next beer and thinking "out loud" about possible issues etc. I haven't been brewing that long, so it's always helpful to bounce ideas off of more experienced...

So the foam and stuff that rises to the top as the wort come to a boil is mostly protein and other junk that theoretically you don't really want in your beer. The idea is to just pull that junk out and keep it out of your beer. It seems to help wiht clarity if nothing else.

So I'm planning out my next brew.... and thinking about trying out "First Wort Hopping" just to see if I like the results, but I have a question that I thought someone on here might be able to answer. Lately I've been skimming the hot break on my beers, (I didn't always do this) and I think...

Take a fridge magnet to walmart/target/big-lots and find a pot that size that you can stick the magnet to. That's what I did. I ultimately found mine at big lots. And the induction plate does work very well for that. Hopefully this info is helpful for you.

Just curious reinstone, by how much would you say you over pitched the kolsch? 20%? more? I get that over=pitching is pretty tough, and not as "bad" as under pitching... But I'm wondering if anybody has any info about how far you can really push that philosophy. Even if its just anecdotal...

Looking for opinions here. In general if you're doing a starter for a lager and yeastcalc.com says you need x number of cells, how much of a percentage over x can you go before you start getting the off flavors associated with over- pitching? For instance I'm assuming if you doubled x you...

DustBow - What model induction cooker do you have? I'm thinking I might go for a bigger one than the one I have and I'm trying to get a feel for what others are using.