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No heat, just air dry on screens set up in my garage (albeit a hot humid garage). It took 3 days to dry them out, i moved them around on the screens every day and lupulin was falling all over the floor.

Exactly. My cones completely filled a 6 gallon bucket, overflowing. Over 1lb dry. Had 6 plants in their 2nd year. Using that massive amount of GPS in a 10 gal bath and to have no aroma? Demoralizing. Ill take your word I harvested too early, but am still concerned in that there's no real...

2 nd year plants, and they grew quite lush/well. I could've waited another week or so I'm sure, but I can't figure what justifies literally NO hop aroma/presence after using 1lb of beautiful cascades in a 10 gal batch....it's crazy Sent from my iPhone using Home Brew

Question for the group...I yielded over 1lb (dry weight) of Cascades. I used the entire lb in what was intended to be an 10 gal IPA, but ended up tasting like a regular ale. Virtually no hop presence at all other than a slightly bitter backbone. No citrus that you get from the nose when smelling...

Nope. Trust on this one guys, I've battled that for years. Nitrogen. You guys have a nitrogen deficiency. The slow release won't help you much, you need lawn fertilizer with 25+% Nitrogen content. Sprinkle it pretty thick around the roots and all your new grow will be lush green, perfectly...

kill the yeast via Campden tabs after your beer is fermented out. Mix in desired level of Maple, and keg. You wont lose the flavor due to fermentation. easy.

Rambunctious - Funny to hear you say you are going for Coopers Hawk Cranberry wine......thats why i loggedo n today. Ive been brewing for 10 years abut havent made a wine. My wife loves the Coopers Hawk cranberry wine, and i must admit, i think its pretty damn good myself. We're goingto give...

Ok. I don't believe you. They don't use extract.

I made 5 gals of cider with fresh pasteurized cider from a local farm last September. Put it in a carboy with 2lbs sugar dissolved, and topped it with a packet of cote du blancs yeast. It fermented out, aged it for a year in the carboy. Then 2 weeks ago i bottle it and it carbed up, some carbed...

I made a batch of this last year and still have a case left, it's better and less tart with age. Just fyi. If you're going to make something to age, though, make some apflwein with cote de blucs yeast and some fresh cider from your local orchard. After 1 year it's amazing

You'll probly end up with a good beer, but it won't be as close to pumking as you'd like. Been there. Here's the deal, I've done alot of pumkins and I wish someoe would spared me the expiramentation before my first batch. Boiling the spice is not ideal, you don't know how the final...

It'll mellow out big time with age...if your OG came in above 80 - 85 then it will probly take longer to mellow. I kegged my last batch, and it was at its best when i cashed the keg like 5months after brew day

Ppl have been pitching 05 and 04, non-rehydrated, for years with awesome results. I've used several packets for bigger gravity beers, but don't 90% of the time. Noone likes know-it-alls, Kombat.

After years of making Pumkin ales i strongly urge you to not add the spices the last 5, fermentation is really going to alter their purpose. (they'll taste slighlty different and be less potent). Add the spices to the secondary, keg, or botteling bucket. My best pumpkins have been done this way

FYI an easy alternative yeast option is using 2 packets of 04 - It finishes sweet and works fast and clean in big stouts. I've had alot of success with it, more so than 05 in this style.

Just did mine for the second year in a row. I've tweaked the recipe slightly and have done a second run that I keg that's a little more sessionable. More economical. My first run is big, I'll be aging on Oak for 2 months in the secondary and botteling. Here the recipe: #17 2 row #1 American...

If its Canadian Gambrinus Honey malt your using, I'd drop the Crystal to 20L or eliminate it completely - regardless, I think 40L is still too much.

form those options, German light - American White wheat is my favorite, though

I would've recommended the Gambrinus Honey malt from Canada also, but I'm interested to see how it comes out. Keep us updated. Never Boil the BO juice, add it add flameout or just straight into the primary. You'll find the same with honey, if you just add it directly to a cool primary it'll...

I'm brewing my version tomorrow. I've made several batches. im splitting a 10 gal batch in 2, testing 3068 in one and S05 in another. Same hop schedule but will dry hop the s05 with Citra/mosaic. Key to red color = 100% pure, fresh squeezed blood orange juice. They sell it at whole foods...