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Not sure their distribution but it looks like Karl Strauss uses Motueka in their Pintail Pale Ale. http://www.karlstrauss.com/PAGES/Brews/OurBeer/PintailPaleAle.html

Any chance the hop you are thinking of is Motueka? I've never used it but the Alchemist does have a collaboration beer called Walden that uses it and has a lot of Heady qualities in taste/aroma.

I made this about a year and half ago. Primary for a month, secondary for I believe 2 months. At bottling I didn't add any additional yeast and it still carbed up within a month. I definitely wouldn't add extra sugar....if there are still yeast in there they will consume all the sugar anyway.

This is what I did when I made it about 18 months ago. Unfortunately I don't have good temp control so I waited until I got a good weather forecast to brew. After 3-4 months it was very drinkable. I still have a few bottles kicking around which have held up pretty nicely.

It is just now making its way down to MA. I heard you can find it around Boston and the British Beer Company in Walpole had it not too long ago. Definitely worth it if you can get your hands on it.

Take a 30 min trip down to Foxboro....at Witches Brew you can get 7 lbs of LME for I believe $18-$19.

Not sure if this is a glitch on their website or intentional but when I went to purchase an 8 oz package of EKG pellet hops from Northern Brewer they did not charge me shipping. I tried this with other hops varieties but it seems like for any other hop they charge their standard $7.99 fee...

I am debating what length of wort chiller I should get. Is it worth the extra money to get a longer length coil? I do partial boils now but will be transitioning to full boils pretty soon.

One concern I would have about splitting a 5 gallon kit is the steeping grains. Northern Brewer puts all their steeping grains into one package so it might be difficult to divide. For one reason, unless the grains are mixed 100%, you will be get different ratios of grains in each batch. The...

Even if you spent $55, you are still getting about 27 22oz bottles. That breaks down to about $2 per 22oz bottle. I doubt you can find a Russian Imperial Stout for $2. If you want a simple way to get into all grain without a ton of equipment upgrades check out Deathbrewers All Grain thread...

Agree 100%....I'd dump the batch.

Forgot to mention, on the third ice bath I hold ice cubes to the outside of the pot while stirring the wort. This is a lot easier if you have someone helping you out. With this technique I usually only use about 2 dozen ice cubes so there is no need to go out and buy a bag of ice.

I use my sink as an ice bath. I fill it with just water (no ice) initially. Then once that water gets too hot, I drain the water and refill the sink with fresh cold water. I repeat that again and on the third run I add ice. With constant stirring of the wort and ice bath (use seperate...

In the last Belgian I made I used dextrose along with DME in a 3L starter. It fermented from 1.085 down to 1.014 in about a week. No problems at all. The beer is still aging at the moment so I can't comment on any effects on the taste but the samples have been good. I'm still a noob though...

Check out this https://www.homebrewtalk.com/1050297-post5.html

This was my first brew and I made it exactly like the directions instructed (except the fermentation directions) and I thought it could use some more pumpkin spice. The pumpkin spice mostly impacted the smell of the beer so maybe add some more spice earlier in the boil.

What size is the carboy? If it is only 5 gallons I would not advise using it as a primary fermenter.

Urine is sterile so even that probably wouldn't cause an infection :D But seriously anything that comes into contact with your beer before you poor it into your glass to drink should be sanitized or you're risking infection.

At this point, I would probably siphon off the last inch of beer from the primary and add it to the secondary. Maybe even siphon in some additional yeast to ensure that the beer finishes fermentation. I don't think the trub is going to compact much sitting under only 1 inch of beer.

I've been thinking about doing this as well. My concern is that will the benefit of cold crashing be negated by stirring up the trub moving my fermenter in from the outside to bottle. I typically let my fermenter sit in bottling position overnight so that everything has a chance to settle.