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I am just enough of a "knurd" to have solved this problem before for other reasons. Not including your OJ form what was given I am assuming you started with about 1.057 OG, which matches reporting that your FG was .992 and 6.8% ABW. Also lines up with 12 lbs of sucrose in 9-10 gal. Not quite...

Interesting differences. I had the opposite from 2 year old plants, rhizomes started at the same time, same soil, same sun. Nearly 5 pounds (wet) from one Chinook but only a pound each from the Cascade and Cluster. Not sure why such a big difference.

That is probably a good call. My wife was less than pleased when I took the screens out of the windows in the spare bedroom for this purpose, but they worked.

Was a 10 gal batch, had the 60 min addition (18 oz) pre boil, got the the 30 min addition (10oz), but barely made the 5 min and flameout adds (20oz). 3 vines yielded about 7 pounds wet and took about 3 hours total., picking from the ground after the whole bine was cut down Had a bit of help...

I was worried about this for my first ever wet hop brew and took down the bines to a tarp in the garage and was picking as I was brewing for the freshest of hops. Bad idea. Trying to pick a couple pounds of hops cones in 30 minutes while the boil was underway was a bit stressful and led to a...

Thanks all. Vines came down and brewed this past weekend. Big increase in the aroma over the last few days before harvest. Drying what’s left for later brews.

I have tried lots of combinations for an Oktoberfest and found that equal parts Munich, Vienna, and Pils with 5-8% Cara Munich work really well. I only add a 60 min bittering hop, usually a German Magnum. Not a beer with much hop flavor or aromas.

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In a couple days you may have inadvertently started a wild kettle sour but if you boiled afterwards it doesn't make much sense that it is fermenting. The boil should have killed any wild yeast or bacteria. Check your OG, did it drop from the post boil reading?

apparently you can’t say Foxtrot Uniform Charlie Kilo here 😂😂😂

Play on the Canadian Ice Wine. Barley Icewine or we could get silly: Polar Vortex Barleywine Hell’s Frozen over Barleywine **** it’s cold outside Barleywine Frozen Nads Barkeywine just a few to get the thought flowing.

The ice beers that gained popularity in the 90s we actually fractionally freeze distilled, likely borrowing from the Eisbock approach you mentioned. The smooth dry character you describe comes from the freeze distillation of a lighter lager to kick up the ABV. I really is a cool...

Not naming who, but I have shared lots of hop growing discussions with a person with some other growing experience and have found many similarities. Try your hand and growing and propagating hops as part of your quest to grow your own ingredients. Its been a couple months, hope you haven't...

I believe that is the TTB and uptight politicians,, not the illegal drug dealers....... :eek:🤣

I have always approached this by calculating the IBUs from each addition separately. By building a recipe around the hop aroma and flavor additions that will drive the hop character of the beer first, you "balance" the beer with the bittering hops. When I like what I have for hop additions in...

This will be the key to the higher ABV you want without the heavy maltiness of a normal brewing process. Make any light lager to about ~5% ABV then figure out how much water needs to be removed as ice. For example 5% / 6.5% = 77%. So you’ll need to remove about 23% or a quarter of the...

So here is a interesting idea, although not at all a traditional approach. What about brewing the highest OG your equipment will support and then doing a freeze concentration to the desired strength. I am borrowing this idea from the traditional Eisbock. I brewed an 8% Doppel Bock which is...

I bottle conditioned an Eisbock with 34/70 and left a few bottles at 62 deg and some at 72 deg. 72 deg were carbed in 2 weeks, 62 deg took about 4 weeeks. From this I can only assume that at normal lager temps it would take 5-6 weeks. However, I did added some fresh yeast at bottling as this...

Any idea what the gravity of the concentrated green tea was before the sugar? It’s the only other thing that could be pushing up your OG, but I have no experience with fermented tea so huge guess here. Everyone seems to be in agreement that 1.050 is about tops for what you should have seen.

I am getting there. I built a Harvest Ale recipe that needs about 4-5 pounds of wet hops and want to have it on tap by the end of the month so need to get brewing soon. Might take your advice and bitter with pellets and load up the wet hops for flavor/aroma. I guess I could always dry hop...