I am assuming these are new plants not established plants gone hermaphrodite on you.
You know you love beer and hops when a phrase like "My first exposure to males" comes along and not a joke to be found. ;) Sorry, thought I would lower the tone of this thread.
I am partial to lemon in my Berliner Weiss. I brew it with an organic lemonade added after primary, but you already have a citrus. Another idea is spicy, like hot and sour soup. You could always make the syrup.
I know right! :mug: I was a little worried. I guess I could start a new thread.
I am always looking for another tool to adjust my beers and this has potential. I am aware of how wasteful it is but if I brew two beers I could use the spent cold mash malt as a adjunct in the second beer. A...
So this is a real thing. Dan Beis did a talk at NHC this year on "cold mashing" or "non enzymatic mashing". By mashing cold you extract all the modified sugars small proteins and enzymes. Basically anything water soluble gets extracted. This doesn't extract the starches so you get only a quarter...
Bottle you will be fine. It is a very small amount in six gallons. Iso is much less toxic than methanol and that is a by product of fermentation. I would switch to vodka in the future.
Hot water and PBW. A couple of years ago I asked friends for bottles and end up with almost a thousand of them:confused:. I still am working through the last two hundred or so.
What about the Maltose Falcons? I swear I read an article about there clubhouse having a brew system. Also one of their founding members is reported to have invented/made the first rims system.
What yeast were you using? I had a red do that to me when I used 028. I walked by it and barely tap the better bottle. It sprayed up thru the airlock and hit the ceiling. That is why I call that beer Vesuvius red ale, because it blows its top.