Recent content by mischill01

I brewed a rye pale ale this spring with some experimental hops and it definitely added a spiciness to the beer. Complimented the hops perfectly. I saw above that it's spiciness is almost like a black pepper kind of spiciness, and I would agree with that. Not the flavor, but the perception...

Yeah buddy! Sent from my iPad using Home Brew

Sure. I got mine from a berry patch I work at in the summer, froze them til I needed them. I thawed them and then pasteurized them before using them though. The pasteurization process essentially makes them into pie filling, BUT, this process worked very very well for me.

Heck yes! More hops please!

This was the first place my mind went as well. I'd go with this.

I heard that same BN podcast. I got a little excited when he talked about the Mandarino hop, with the orange-like qualities. Could be a really interesting dry hop to use for an IPA or a Belgian.

I also use BrewPal. Love it! Very helpful for every aspect of brewing.

I added 1 lb per gallon, heated them to pasteurize, and added them to the secondary with good results. EXCEPT, make sure you use a strainer bag for the fruit. Racking and bottling were a friggin nightmare because of all the fruit.

I'm happy with just the classic pint glass. I rotate between one stolen for me from the place we had my wedding rehearsal dinner at, and my Michigan pint glasses that one of my students gave me for Christmas a few years ago.

An all Centennial hop IPA. I wanted something like Bell's Two Hearted, so I tried my hand at it. Racking to the secondary and starting the dry hopping today.

Flint is not the area for breweries, for sure. But while you're in this neck of the woods, grab some Bell's Two Hearted, and Founders Dirty Bastard. If you're looking to hit up breweries though, you're going to have to drive a bit. North to Midland or Frankenmuth, or better yet, west to Grand...