I think after brewing for well over 25 years I have discovered I am allergic to certain levels of hops. Had a very good Mosiac IPA from sarnac last night. It's a 75 IBU beer and I got a coughing fit and sneezing and runny nose from it. I've had a sneezing fit before from smelling hops before...
I think after brewing for well over 25 years I have discovered I am allergic to certain levels of hops. Had a very good Mosiac IPA from sarnac last night. It's a 75 IBU beer and I got a coughing fit and sneezing and runny nose from it. I've had a sneezing fir before from smelling hops before...
raiderrob67 I like the idea of roasting the peppers. Never thought of using red and yellow peppers but will try this in a beer. Now I want to decide which of my beer styles I'll use it in??
Yes Undeadfred, you gotta have temp control with this strain, otherwise it gets very active! I agree that 60 to 62 deg is a good fermenting temp for it. I love the Alt I made with it. Just brewed a 90 Schilling with it last week. Can't wait to try that in about 3 more weeks.
Using this strain for the 1st time. Here's the starter for a 24 gal batch I'm making on Fri. Shows a true pancake type top crop as the German ale strain should. Going to make an Alt with this strain. I'll post how the beer comes out in about a month.
Had to extend the return to right behind the evaporator. Brewed a helles, cz pils and a doppelbock in 9 days. 15 carboys, the fermentation room is full.
Bought the shelving units off of craigslist about 7 years ago. They came out of a Linens and things store that had closed up. Check around on craigslist and see what you can find.