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How do I make the thread ****?

Feel to post-em up.

I think the food saver would be a decent idea, but if I understand it correctly, I'd need a bag for each 1oz of hops. 28 bags are $9 on amazon. Most of the hops I bought are $7 a pound. The bags would be half again as much as the hops were originally. I lake the mason jar idea. Does the...

I'm too cheap and lazy to buy a vacuum sealer. I thought it might be nice to make 80 1-ounce packages of hops. Otherwise, I'll probably just keep them in 5 ziplock bags in the freezer. I figure I can use them up in the next 18 mos or so.

Just went a little loco and bought 5# of hops at the Hops Shack. These are available on Amazon: Oxygen Absorbers - 100 Count Sealed Package - 100 CC Capacity - Oxy Absorption Packets Remove / Absorb O2 - For Food Storage & More. They would be $.09 apiece. Anybody ever use them?

Anticipation.... (Carly Simon and Heinz ketchup)

I did a lot of research on making starters for dry yeast. The consensus seems to be that it's not a good idea. Activating, yes. Starter, no.

Turned out pretty nice. Light, with a just slightly brown int he mostly yellow color. Not very hoppy (of course), but very quaffable. My only real complaint is that the head retention leaves a lot to be desired, but that's to be expected with the recipe I made. Maybe a touch of flaked barley...

That krausen is stuck to the glass in the picture. It was super thick. This was a weird fermentation that stopped and started. I had to put a blowoff tube on it twice. It took 3.5 wees to finish. The recipe I posted I copied from the recipe section here. I actually went back and reviewed...

I bought the grains individually at the LBS. I did make a starter using Malto Goya. Would that be enough for a 6-gallon brew?

No dark grains at all. Here's the recipe: 4lb Belgian 2-row Pilsener malt 3lb Belgian Wheat malt 2lb flaked wheat 8oz Belgian aromatic malt 4oz flaked oats 1lb rice or oat hulls Mash at 150F for 90 min Boil: 1oz Kent Goldings @60 min .5oz Kent Goldings @15 min .25oz bitter orange peel @...

I had the same situation over the weekend. I was worried that I lost too much yeast on the outside of the vial. No worries. In less than 24 hours I had heavy krausen and the blow off tube was being used.

I think some may argue with you on this. After sampling Dogfishhead's 90 minute IPA I might agree with them.

Sounds yummy. I have the same illness: I went to glass carboys so I could look at the beer ferment several times a day. I brewed a Belgian blonde Sunday afternoon. Monday morning it hadn't started much. I looked an hour later and there was a 2" head of krausen. By afternoon, it had exploded...

Heck, I'd just look at it as an experiment in enforced patience. Best case: you come back to an awesome beer. Worst case, you have to dump some/all. Go for it!

Oh yeah, and welcome to the forum.:) I'm not sure why Revvy is so peeved. Like he said, most of what you want to do is on here, but I wouldn't mind if it were organized a little better. But I'm a newb, too, so maybe I should keep my trap shut, as well.

Very dark in the fermenter, darker-than-expected in the glass. Here's my Hogaarden clone right before bottling:

Thanks. I figured it probably has a much yeast as the original tube. I'm hoping it has a cell count that still makes it a decent starter.