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I have a first year cascade and a second year mystery plant that could either be centennial or willamette. A lot of people talk about waiting until the hops are dry or crackly to pick. Does this sound about right? It seems my hops still have a little bit of moisture left in them. Seems like...

Tsk tsk tsk. If anything more beers need to be dry hopped. I have used pellets and whole hops without any problems. It makes a good beer great. You sound like a bud drinker talking like that.

Originally Posted by ruffdeezy Video Link: Exotic berries lol!!!!

Show us your 25 gallon setup!!!!

Look at the aa% on the bag. That will tell you the difference.

If I were this ocd I would not brew. This guy would freak if he saw my brew day and I have never had any infections!

i usually smack mine at least 12 hrs before use. i smack it and set it on top of my water heater the night before i brew. a very wise man once said..."relax, have a homebrew"

Hopunion uses some sort of coconut twine. I saw it on their youtube videos.

I have seen hops fields in Chico and they are fenced and netted! I didn't see Citra while I was there I only saw centenniel.

I don't think it is going to be that bitter anyway. Will make your beer better.

It's ok i guess. They brew it right up the road from me. I have been to Texas a couple of times and remember craft beers few and far between.

This is a great Pale in Seattle. Anyone from Seattle tried Fremont's Universal Pale? I like it a little more I think.

Yeah that sounds like a weird tasting IPA. I have done and IPA using only columbus that turned out very nice. Great for bittering, aroma, and awesome for dry hopping too. 7lbs of pale malt extract, 1lb crystal, and hop to your liking.

I'm pretty sure they use columbus hops in this recipe for bittering and dry hopping.

I like the idea. I agree with beernik about the roasted malts making it more of a stout. Everything else sounds good though. Once it starts warming up a bit in the Seattle area I will be using Belgian yeasts for just about everything this summer.

Here is a recipe I got from the board. Let us know if you did anything different. Pliny the Elder (Russian River Brewing Company) With assistance from Vinnie Cilurzo of the Russian River Brewing Company 5 gallons OG = 1.074 FG = 1.014 IBU = 100+ SRM = 8 ABV = 8-8.5% Ingredients: 12.2 lbs...

Amarillo is great for dry hopping! I think you should try it. On time I dry hopped with 4oz and did not get any grassiness with it.

Right now I have a porter in the secondary that used 1lb of chocolate and some black as well. Mine is going to be close to 9%. When I tried some during the transfer it reminded me a lot of a Polish beer called Black Boss Porter. Yummy!

Yum! I'll probably brew this one asap!

Please post this recipe! I have dreamed of making a smoked porter as good as this one! I have been to Alaskan Brewing Co twice where they had it .on tap. There is nothing better.