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Thanks to Miraculix for suggesting the book by Scott Janish: "The New IPA" The New IPA: Scientific Guide to Hop Aroma and Flavor - Scott Janish Hops in the boil certainly do add flavor, to your brew. Some hops varieties add very little flavor, others very noticeable flavor. If you want more...

+1 for what Nick said about moisture. Moisture content of the grain should normally be 5% or less. Dirt is mostly minerals. Have you noticed any negative flavor or brewing effects when using this dirty malt? Also, I'd say that 3 years is a long time to store malt. I try to use my malt within...

Some malt can contain a considerable amount of dust or dirt but malt from a quality maltster should be fairly clean. When there is noticeable dust (usually husk particles) I usually use a big sieve to get the "dust" out. It lessens the chance of a stuck sparge. Washing the malt is not...

T-58 is typically used for Weissbier such as Hefeweizen. 11.5g is the correct packet size for 5 gallon batches. The peppery notes mentioned in SafAle's description would compliment a Saison, but the banana probably would not. If you plan on using T-58 for your Saison anyway, I would recommend...

What? You have check valves? I must have missed that. Had I known, my response would have been different. The specific purpose of check valves is to prevent beer from flowing up the gas lines. If gas flows up a gas line toward the manifold, either there is no check valve, or the valve isn't...

My point was to lower the level of the beer in the keg, so it is below the bottom of the gas in dip tube.

So JawnnyO, how did it work out? I hope your manifold was clear, otherwise it's a PITA. I should mention that, even with check valves, you can get beer pushed up the gas line from the keg. That is rare, but it can happen if your keg is pressurized more than the gas line, and the shutoff valve...

Until I installed a manifold with check valves, I had way to much experience with this issue. 1) Tap a pint of beer to drop the level in the keg below the gas dip tube. 2) Close the shutoff valve and disconnect from the keg. 3) Cut and replace the line. 4. Open the valve and vent the...

I agree with VikeMan. I've had the same problem, and now pay careful attention to how high I fill my kegs. I make sure the bottom of the gas tube is at least 1/2 above the beer. Also, I eventually plan on shortening the gas tube for all my kegs. Does your manifold have check valves?

+1 for what LBussy said. It doesn't matter what hops you like, if they don't grow well where you are. Look at varieties that are hardy, and grow well in your region. Then choose one or more of those varieties that have a character you like. I mean both growth character and...

Willamette and Mt. Hood both have a nice character, but it all depends on the style of ale, and what type of hops character you want in your beer. Look at the profiles of the hops you're considering, and decide if you want those qualities in your beer.

When using homegrown hops, or any hops of know variety, but unknown AA in the boil or whirlpool, I look up the AA range, and use the middle of that range for my calculations. Like LBussy suggested above, I try to only use hops with known AA for the main bittering charge.

For best results, I would choose hops that are known to grow well in your area. That's why talking to your state's hop alliance can be helpful. Here is a link to the hops that Michigan hop farmers are growing: Michigan Grown Hops – Hop Alliance

Karn, there are many homebrew glossaries out there that tell you what the abbreviations or acronyms mean. I can't find the one I used to use, but hear is a short one: Glossary of Homebrew Terminology » YOUR HOMEBREW

AA is alpha acids, the main bittering component in hops.

I would think that you local Hop Alliance would be very helpful. Premium Hop Supplier - Bulk Hops – Hop Alliance

Very good food (or should I say beer) for thought. I am 2 weeks past my planned next brew, which happens to be a Maibock. I plan to get to that in a day or two.. It is interesting to read and compare the comments and personal opinions on decoction mashing. Personally, I love to do decoction...

Believe it or not, there some establishments that actually set their draft system regulators a little low, to avoid pouring foam. Most brewpubs have it right though. A properly carbonated and properly poured pint is a thing of beauty.

Type of glass must make a difference. I have gotten etching on a few of my beer glasses from leaving them too long in water with PBW but no etching at all on my carboys. Now I just wash all glass with Oxiclean, with no problems. The Jet Dry in the dishwasher kills the head on beer, so I don't...

+1 It's permanent. I never put my beer glasses in the dishwasher. I always hand wash with Oxiclean and a bottle brush, and let the glasses drip/air dry on a dish drain mat. The result is clean glasses with no spots.