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Oh neither do I, my bags are just labeled '2018' from MLHBS. I don't know if they buy them larger and split them up or buy them in 100g (~3oz) packets and sell them pre-labeled.

The one consistency on my end is the ones I'm working with are clearly 2 seasons old. Are yours younger? I wonder if there's something about the variety that doesn't age well...

Now that I look at them, mine say '2018' and that's about it, nothing about their progeny, besides that they're an 'American-type' hop. But yeah, I guess there's a chance-would be interesting to see if there's any other data points out there...

I'm just surprised no one else has noticed/commented on this before if it's really a thing. I'd say it could be batches, too, but I'm in Europe so thinking that's unlikely...

I should note I have no filtering in my process and rarely do a proper cold crash until it goes into bottles and crashes on its own, but I've never had a mosaic beer clear, even if I do a cold crash and then let it settle out in bottles. So it's good to have at least another data point here...

Has anyone else noticed Mosaic tends to lend a haziness to a beer, even when not aiming for it? I have a base pale ale recipe I run with when testing out new hops or test hot-side and cold-side combos (or just save when I find a keeper) and one of my favorites is a Mosaic/Amarillo or...

Annoyingly Idaho 7 is basically the only popular hop I can't seem to get here, but it's been on my radar for a while and is definitely on the list to try!

Ahh, this is the best autocorrect accident ever. SEND MORE HIPPO PHOTOS!

Probably a better idea-don't mind me, created one over there...

Recently I've developed a fairly straightforward base recipe (mostly pale malt, with some Munich and CaraAmber for color/body) from which I've been trying out different hops in a take on a SMaSH ale. But since I've found that fairly dull except for hop trials, I've also been jumping off into...

Recently I've developed a fairly straightforward base recipe (mostly pale malt, with some Munich and CaraAmber for color/body) from which I've been trying out different hops in a take on a SMaSH ale. But since I've found that fairly dull except for hop trials, I've also been jumping off into...

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It absolutely should, shouldn't it?

Ahh, that's useful to know-if it's at least somewhat expected I can work around that. Slightly annoying I won't get to the ~80% of the large batches, but predictable is what I'm aiming for. Aha-I completely forgot the pump adjustment was an option-I just thought that was a shut-off valve, but...

I do use the overflow pipe, but how high should it be? I thought the bottom of the overflow was meant to push down on the top screen-am I mistaken and that should be far higher? Because if I'm actually not recirculating through the grain that could indeed be an issue... I do notice a fair amount...

Hey there! I've been brewing for years now and finally made the leap into getting a Grainfather, thinking it'd get me more reproducible and consistent results. My first two batches through (roughly 5%, 23L batches of pale ales) were resounding successes. I didn't have any issue with the...

Just brewed a hot-side-only-hopped blonde ale and bitterness appears entirely on-point. I'm nearly certain at this point my added bitterness was entirely due to slow cooling/whirlpooling not factoring in late-addition hops. Additions were at 45', 35', 20' and 5' and, as it was a blonde, recipe...

Well yes, you're right-I'm on Tinseth with Rager and Garetz as other options. But swapping from Tinseth to Rager on my most recent SMaSH switched the IBUs from ~40 to 30, which just doesn't comport with my taste buds, so I think I'll stick to Tinseth for now...

Happy to report my roughly down the middle old-school American IPA came out pretty much exactly right. Plenty of body, still, but balanced well with the hops-I think my initial concern about it still being too bitter were just a bit preemptive-once it carb'd in the bottles and cooled down to...

Well in this case, to be fair, I both used a chloride:sulfate ratio that would accentuate bitterness (intentionally), used a kveik yeast (because I don't have any way to control temp in mid-summer) but tried to adjust hop additions accordingly. Finishing on 1.010 clearly is going to accentuate...