Recent content by theheroguy

I would say this a a good amount of hops for a 9 gal batch. To be honest you could go about 4-6 oz higher w./o being too much

I used them they seem fine. The flavor is mild but from what I read that is is expected of azacca.

I will use them and if I remember report back

Just ordered some Azacca hops from morebeer and they are at 8.24% AA. Usually they are around 15% AA. I've never seen them listed below 12 even morebeer list them from 14 to 16 AA. I don't think they're old (although maybe they are) I've always had great results buying hops from morebeer. I'm...

The question of do you use late hops when you FWH is vague I think we interpreted it differently.

Yes this. I use FWH. I was just saying that these techniques are unrelated to biab and I don't understand the purpose of the question.

Glacier is really soft hop from my experience it needs to be by itself or with other hops ( and malts) that don't overpower it.

A moderately hopped saison made with 3711 is easy cheap and can't fail to please when properly executed. You could buy a pound of some hop like mount hood or german tradition which is good for euro ales/lagers but still has decent alpha and make a slew of batches. You could also make it a single...

Don't really see how I'm trolling. The method of mashing is unrelated to these things.

I don't understand why you would ask this. No one ads late hops when they first wort. Also what does FWH have to do with BIAB or Hop-backs tbh.

You could do it there is no reason you can't. The question is do you want a dry beer with champagne flavors in it. Also I would check to see if the champagne yeast is a killer yeast and if that will affect the end flavor. EDIT https://www.homebrewtalk.com/showthread.php?t=305556 Maybe the...

While I don't think it should really be a big concern just be aware that many extracts, even the pale and golden ones, are produced with multiple malts. In the end these will be the same every time as long as you stick to same manufacturer. Northern Brewer maris otter is produced from only maris...

Did you use priming calculator to hit 3.0 volumes? Those things are notorious for leading to overcarbed beer. What temperature setting did you use in your calculations? I use the northern brewer one but I always set it at 40F so it return a lower measurement of sugar.

Flaked oats and flaked wheat sub for flaked barley. They contribute very different things to beer. Flaked barley promotes head retention, oats kill it. Flaked wheat obviously add wheat flavor. You can make good beer but it won't be a dry stout.

tettnang is king