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Friend/bar owner gave them to me. Think he got them from a Sweetwater rep doing a tap takeover one night. Bag says it takes 50 lbs of hops to get 1 lb of hash, just a factoid I don't see how it's helpful.

I have three of the sample bags (4.2 grams)of Hash Session from Sweetwater and wanna brew with them but have no idea what 4.2 grams of hash would equal in ounces. I emailed them but didn't get a response, thoughts?

Damn dude, I paid 71.99 plus tax, I'm in PA. Do they know how it's blended?

Emailed them and they said it's a blend of 50% Propino (?) and 50% MO. I've asked several times how it's blended but haven't gotten that answer yet.

Same thing for me, asked for a sack of MO and that's what they gave, didn't read the label till I got home. I do take some responsibility for not researching it but a homebrew supply store should be aware of it also. So anyone know how it's a 50/50 blend?

Got a sack of Muntons Marris Otter the other day only to notice at home it's a blend with 50% Pale Malt. Not real happy about it considering it was $72 but it's the only "Marris Otter" they had. Anyone know more about this? Why would they do it? Are the grains spliced together or there actually...

Gaping dickhole???

All good, guess I'll rack into a purged keg to transport. Never moved fermented flat beer before, never had a reason.

Worry too much? I'd prefer not to have 60 gallons of ****ty beer, but thanks for your input anyway.

Hey all. Our homebrew club is doing a barrel project, a bunch of us are making identical Imp Stouts and then transporting to a common site to rack into the bourbon barrel. If we as homebrewers are taught to be careful racking our beers to as not to oxidize them how will driving my beer, sloshing...

I get more of a mid/high crystal malt flavor. I wouldnt say Martis Otter at all , just me. Sent from my iPhone using Home Brew

Mocktoberfest, nice, I'm stealing that. And I just read up on a Dampfbier, interesting. I guess I learned what Krausening is too although it seems it would be hard to control the level of carbonation. Would 'be a way to save c02 if you're really cheap huh. Sent from my iPhone using Home Brew

I guess this could fall under Vienna Lager or Marzen but I'm planning to pitch with Notty around 62, want something quick. Anyone use 1/3 of each in a beer with ale yeast? Wondering if it'll be too sweet. Sent from my iPhone using Home Brew

Mine is kinda like a Red IPA. It gets better with age IMO. Like others have said it's not quite like Munich, for me it comes across with more of a Irish/Scotch Ale kinda taste. I wouldn't use it as a sub for Munich FYI. Sent from my iPhone using Home Brew

Here's mine about 10 days into carbing at serving psi. Sent from my iPhone using Home Brew

How do you get the hops out after racking? I use loose pellets, turn into mush with the trub. Sent from my iPhone using Home Brew

From 1.056 to 1.017 with S04, two weeks. Hydro sample poured into pint glass, dry hopping now. Don't expect color to change but I'll post again when it's time to tap. Sent from my iPhone using Home Brew

Brewed mine today. 8 gal batch, 15# Red X 1# Carapils. 1.056 OG. Sent from my iPhone using Home Brew

How's this look? I really want it to be red, not too concerned about it fitting into the right style or anything. I have all kinds of malts and hops to use also if you guys think I should sub it add something. I got 15# of Red X from Farmhouse. https://www.brewtoad.com/recipes/drop-dead-red

Thermometer is good but was having that exact problem before, low OG and FG along with thin tasting beers were my red flag. Notty has always been a beast for me, use S05 more now for less attenuative beers. I hate thin beer, especially in the winter. Sent from my iPhone using Home Brew