Recent content by marcmittelsteadt

I used a hop bag once. I didn't get the usual hop aroma I notice when I just pitch them in, so I cut open the hop bag. I guess it all comes down to personal preference. As far as hop utilization goes, I usually do a 60 minute boil. For bittering first wort hops are awesome. The 30 minute flavor...

Lighter ales with less specialty malts tend to turn out catty if oxidized; more so than a porter or stout.

Just pitch em in and let them sink.

Edit I meant odor not taste. Class 8 - Oxidized, Stale, Musty 0800 Stale OTM Old beer, overaged, overpasteurized. 0810 Catty OT Blackcurrant leaves, ribes, tomato plants, oxidized beer. 0820 Papery OT An initial stage of staling, bready (stale bread crumb), cardboard, old beer...

Way to much oxygen. Oxidization is what causes beer to taste catty or skunky.

1/2 ounce dry hop for a 5 gallon batch in secondary fermenter for 7-10 days at around 60 degrees farenheit will give you a nice aroma. Dry hopping brings out hop aroma not much flavor. if you are looking to get a citrus aroma I would reccomend using centennial, cascade, or amarillo. Whole leaf...

drop it in a bucket overnight with some PBW, you'll be amazed how clean it comes out.

looks like normal fermentation to me. the krausen is packing down and dropping out.

You do know that hops are a relative of canabis!