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Great info! Thanks! Sounds like there's a good chance they're OK, just reduced AA. I was surprised at the "up to several years" part.

Does anyone have any experience with really old hops? The story is, I went to pick up a couple CO2 tanks from a lady on craigslist whose husband passed away. He was a brewer, and among other things, she gave me about 6.5lbs of hops he had in the freezer. I didn't want to press for obvious...

So I picked up some American oak chips from the LHBS for a Barleywine I'm currently doing. I chose American because I've read it gives more oak character. The plan is actually to oak age in the bottle with these: The Flavor Bomb Planning on aging for about a year before drinking, so...

Hello. My name is David, and I squeeze the bag every chance I get. I BIAB in a turkey fryer. Once the mash is done, I pull the bag, set a clean, dedicated grill grate over the kettle, and drop the bag into the fryer basket and set it on the grate. I then sparge through the basket until I'm...

I too tape it to the side. I tape the probe directly to the bucket, about a third of the way up from the bottom, then fold a sheet of bubble wrap a couple times and tape it over the probe.

Sounds alright to me, though I would consider checking the accuracy of the strip. Maybe take a temp reading of the actual beer at high krausen some time and compare. While yes, some hops can have fruity notes to them, I've always experienced it as an undertone, far from the dominant flavor. A...

How are you measuring temperature?

10+ years?? Damn! And to think I'm doubting whether I'll have the determination to wait ONE year!

Thanks for the input guys. I think I'll try the "dry hop the hell out of" it method. I'm thinking 4oz total.

Hey all, I've done some searching, but can't seem to come to a solid answer. I've got a big Barleywine in the fermenter right now, that I plan on aging for a year or more in bombers. I'm contemplating whether or not it will be worth it to dry hop it before bottling. I know a good alternative...

Nice! I like it. I also do a BIAB w/ sparge and decided to go with a 9gal turkey fryer. I mash in the kettle, then when i pull the bag it goes into the basket and the basket goes on top of a grate which fits over the kettle. It's worked really well so far

after dry hopping for 10 days, it would have finished out gassing by now. I suspect either it was a stalled fermentation, and the yeast got roused when it was transferred... Or it got infected when it was transferred. The only way to know if it's ready to bottle is with hydrometer...

Yeah I dunno exactly what the deal is, but it was REAL bad at first. My coworker and I both gave them a fair shot... We each went twice, a couple months apart, we both thought it was terrible... The second time, his wife had a piece of broken glass clink into her teeth when she took a sip. They...

Someone correct me if I'm wrong, as I am a complete newbie at water chemistry, but I don't think it affects head. If it does, it certainly isn't to that extent! Did you stray from the kit ingredients at all? How is the coffee added? I had the same issue with a coffee stout I did and I think...

I highly recommend Bosque and Red Door if you get a chance. Canteen is also great. Really, you aren't going to go wrong almost anywhere you go. As mentioned before, ABQ is becoming a big brewing city. I think we're over 20 breweries for the metro area (abq, rio rancho, bernalillo, corrales...

Everyone should watch this: http://youtu.be/_niSffyAXO0 Time has no effect. Cloudiness has no effect. If your water is somehow hard enough to raise the pH above the usable range, then it's not going to sanitize. But that happens when you mix it, not over time. The only thing that causes a...

If it were me, I'd add the honey after primary winds down. When adding that much simple sugar up front, it is possible the yeast will eat up all the honey first and do a poor job attenuating the more complex malt sugars.

I don't have much to say aside from what others have said. I am, however, a bit worried about her line of: "it is in everyone's best interest that you do not use the basement or any other part of the house for your beer making." I would definitely get clarification on this. It is perfectly...

SOOO?? How'd it come out, OP? How was your OG/efficiency? Any fermentation occurring? We need an update here!

Yeah something is off. Either user or equipment error. I'd start with the hydrometer. Check it in water and make sure it reads 0. Also make sure you didn't accidentally read Brix, because 30 brix is 1.120 SG which is a lot more believable. Then check the thermometer. I had a thermometer...