Last Activity:09-12-2015 6:30 PM
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Posted in thread: Anyone Ever Weigh Their Freshly Picked Hops? on 08-14-2015 at 04:31 PM
A rule of thumb would be to divide fresh hop weight by 4.5 to approximate "dry" weight
equivalent.Fresh hops are about 80% moisture content (m.c.) and dry hops are between 8-10%
m.c.Say you have 100 g...
Posted in thread: Anyone Ever Weigh Their Freshly Picked Hops? on 08-14-2015 at 04:00 PM
Last year I filled up a 5 gallon bucket with freshly picked hops, but I never thought of
weighing them to see how much I ended up with. Anyone got a general estimate on how many ounces
you'd get out o...
Posted in thread: Water Amount Adjustment for Fresh Hop Beer on 08-28-2014 at 01:15 AM
I'm brewing a fresh hop beer. I know that I have to increase the amount of fresh hops (5 to 6
times that of pellet hops), but what about any adjustments to the amount of strike and sparge
water? Will ...
Posted in thread: Weizenbock Recipe - Dark Wheat Substitute? on 08-21-2013 at 12:19 PM
I'd like to do Jamil's Weizenbock recipe and it calls for 10 pounds of dark wheat malt. Well, I
have a 50# sack of regular Wheat malt sitting here, and I'd rather use that than spend the $20
on 10 pou...
Posted in thread: Nothing but trouble with hefe on 06-05-2013 at 09:03 PM
Well, sounds like you did everything right. As others have already indicated, and you well know
from experience, this strain produces plenty of sulfur, especially when fermented at the low
end of the ...
Posted in thread: Nothing but trouble with hefe on 06-05-2013 at 09:02 PM
I've been doing more research on this sulfur flavor hanging around longer in hefes and I have
read a number of folks discussing the use of copper to assist in the removal. Then it occurred
to me - the...
Posted in thread: Nothing but trouble with hefe on 06-05-2013 at 08:27 PM
Sorry about that...Yes, I did make a starter using WLP300. I aerated and pitched and fermented
at 62. It's been 7 days in the fermenter and the sulfur is once again pretty evident!
Posted in thread: Nothing but trouble with hefe on 06-05-2013 at 06:36 PM
I've tried to get a good hefe for the last four batches. Nothing but hassle. Using the classic
hefe yeast, Wyeast 3068, I tried extract batches using Briess DME, all grain batches with 50/50
Posted in thread: Split Batch - Adding Chocolate on 05-29-2013 at 06:23 PM
Are you using cocoa nibs or powder?Note that raw cocoa has quite a bit of oils that will ruin
your head retention. Basically, the oil occupies the nucleation sites on the surface of each
beer so the C...
Posted in thread: Split Batch - Adding Chocolate on 05-23-2013 at 10:01 PM
I ended up doing exactly that....I just dumped it into 200 degree wort. I'll post back when the
beer is done with a report!