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I've got some huge hibiscus plants in my backyard, and my wife loves a hibiscus beer we used to get in Chicago. So I'm thinking of harvesting some and making her a great summer quaffer. Anyone have tips? Should I dry it? Rack onto fresh petals in secondary? Make a tincture? How much to use...

Last night I finally got to do my bourbon county stout vertical. Started trying to plan it when it was a 5 year run, ended up being a 7 year run, 2012-2018. Unfortunately my 2015 was an infected batch, but it was still an awesome night.

50# of pilsner malt, and 50# of 2 row. Also got 3# of hops on Saturday, should have placed a bigger order there I think.

I think that should be 3559.5

Vacuum sealed 3 lbs of hops (1 lb each of citra, crystal, and sterling) in 4 oz packs. I should have started bulk ordering hops a long time ago, way cheaper and not too much work, only took 30 minutes.

This thread is beer only. Mead has its own thread (same with cider, wine, etc.). [emoji4] We're at 3444.5

At some point I plan to try to harvest some wild yeast from the channel islands. I think I've missed the opportunity for this year though.

Fair enough. It definitely shows any flaws in process, I know a few people that brew a light American lager to make sure their sanitation is on point.

But why though? Last night I picked up some zombie dust to bring back to California and compare to my clone in the fermenter.

221 + 5 gallons house cinnamon apple cider + 3 gallons experimental mango apple cider = 229

Brewed a batch of Zombie Dust clone, pitched on third use 1056 cake and it's already bubbling away an hour later. Also, kegged the APA that was in that fermenter earlier.

2943 + 5.5 gallons Zombie Dust clone = 2948.5

2 60lb vittles vaults, time to start ordering bulk grains!

Brewed an APA and put it on the yeast cake from a wheat ale. 4 hours later it has a 3" krausen.

+ 5.5 gal 'Murica APA =2803.5

Love Penzey's spices!

+ 5.5 American wheat ale 2315.5

+ 5.5 house blackberry saison 2,249

Go through it slowly. My sweet stout is good fresh, but really gets great after about 6-8 weeks after packaging.

Anything you pitched the yeast into in 2019, add the volume that went into the fermenter.