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So, is "El Dorado" the name that was chosen for HBC 342 ? I think that the bartender told me this while i was at the Ballast Point brewery drinking a cask of El Dorado dry hopped Sculpin.

So, is "El Dorado" the name that was chosen for HBC 342 ? I think that the bartender told me this while i was at the Ballast Point brewery drinking a cask of El Dorado dry hopped Sculpin.

i just found out that freshhops.com site is broken. you have to spell the domain name with a single "h" like this freshops.com. i just ordered some 2012 whole leaf hops. right now is perfect because temperatures are supposed to drop by 10 degrees across the country during the next day and i...

...and i'm getting an error on the freshhops.com page. poo.

thanks for the replies, everyone. sounds like feshhops.com is the way to go. i DO like to go to hopsdirect.com, but i don't plan on using a whole pound of any variety of hops in the upcoming months, and they don't carry Simcoe since it's a proprietary variety of hops.

I want to make a whole leaf Amarillo and Simcoe IPA. I saw that all the major online stores were out of one or the other last month. Now rebelbrewer.com seems to have both in stock. Any chance that they got a new shipment of year old hops in, or does this pretty much mean that they got fresh...

my mistake. it IS mg/L. you are saying that any variance in the density of the ions is negligible?

The EXACT same thing happened to me 4 years ago. I thought it would taste like Sea Dog Blueberry Wheat Ale. Wrong. It tasted more like IHOP blueberry syrup with some Aristocrat Rum mixed into it. Poured 5 beers into the sink.

My issue is that my water department reports ion levels in ml/L not ppm. Where can I find a calculator that accepts ion levels measured in ml/L? Thanks.

Tasted today. It tastes GREAT! It's only mildly sour. Based on my memory, it's a dead ringer for BFM Bon-Chien. All it needs is some oak chips.

if the batch is spoiled then does that mean that the bugs should NOT be used to inoculate another batch?

The air lock dried up completely. I just checked the fermenter. It had been about a year since the previous time i had checked it. The Pellicle is very thick, about an inch. I filled the lock with water.

it is still in the secondary fermenter. i haven't checked it in a full year.

$40 plus some extra work IS a great price for a brew pot, but a 15 gallon fermenter seems a little bit big to me.

are you doing extract or all grain? do you have extra room in your boil pot to add 1/3 gallon of extra water and do a full 60 minute boil? either way, here is a free recipe calculator. BE SURE TO SET THE BOIL SIZE AND THE BATCH SIZE CORRECTLY. also be sure to set the acid level on the hops...

do you really want 15 gallon batches of beer? that is A LOT.

i always get at least 48 bottles if my post boil volume is 5 full gallons.

agreed. if you put enough late addition hops in your IPA it will almost certainly overpower any cider smell. if oxyclean and a thorough scrubbing doesn't get rid of the smell, nothing will. (other than lots of time).

go to the highest ranked beer bar in your area on a regular basis. meet as many beer snobs as you can.

spit does not ferment the sugar. the enzymes in the spit perform the mashing (unfermentable sugars are broken down into fermentable sugars by enzymes). dextrose does not cause infections. unsanitized/improperly sanitized equipment causes infections. the wort is sterile after you boil it for 10...