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I made this verbatim to the original recipe and just transferred to the secondary after 14 days. I am going to leave this for another week or two before kegging but I can't imagine it improving much in flavor. I am sure I'll make this one again.

My columbus first years did the same thing. From what I understand they are sterile and rarely produce seeds. Also, I guess columbus do this at the drop of a hat when stressed.

Yes, its me! Excellent first years harvest. Can't imagine how they will do next year based on how well they did this year. Thanks for everyones replies and for the rhizones Monnie.

While harvesting the cones off of my columbus bines, I noticed that all of my columbus bines had both cones and male pods. I didn't think to take pictures but is this very common for columbus first years? The harvest was extraordinary for first years. Huge cones and alot of them. Can't...

Did you take a FG before bottling?

You are going to have sediment and a small yeast cake in the bottom of the bottle from the yeast eating the priming sugar.

I made a wit today with a very similiar recipe. Used 1 lb of rice hulls and didn't have a problem. I also cracked the corriander with a rolling pin.

My first year hops garden in PA. 19 hills made it out of 20. 5 - Cascade 10 - Centennial 2 - Columbus 2 - Nugget

Antimony is added to make the bb's harder but the majority of the bb's are still mostly lead.

If you found the pellets I wouldn't sweat it. We have cooked small game for years that have been taken with a shotgun. You can never get all the shot when cleaning the animals. We always find a bb or two after cooking it.

Are you using a stainless steel braid?

How do you keep from introducing contaminants to your homebrew when dry hopping? Is it not a problem due to the existing alcohol content? I want to add the additional hop aroma but don't want to risk ruining my beer. I know everyone does it so what am I missing? Thanks

When you walk through the pots at the store and think "I could boil in that!"

I don't think it makes to much difference as they don't sit very long anyway without a cap. I usually do what I have space for whether its 4 at a time or 12.

When I was looking into it and reading up on the process I'm sure I read that after drying you want to let the malted barley rest for 2 - 4 weeks before trying to use it.

Just out of curiosity did you give the malt any rest after drying them before using them?

Great. Thanks. Wonder why it is cheaper.

Does anyone have any experience with Rahr base malt. Up till now I've primarily used Breiss. Local shop started carrying this and its about 30 cents cheaper than Briess. Thought I would ask opinions before I tried it.

This was just a lawnmover beer. Little less than 8 lbs of grain. Beersmith said to mash in with 10 quarts. Ended up being close to 3 gallon. I don't expect any issues just wondered why you wouldn't want to mash with more water.

When brewing this past weekend I had to add extra water to cool to proper mash temp. With the extra water it was very easy to dough in. Just wondered what problems if any occur with using extra water during mash? I nailed the SG and FG according to beersmith.