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they are still green with a strong hop smell, last June i used some hops that i had forgotten in the fridge for about a year and they smelled very nice, no cheese odors, so lets give them an opportunity a chance to dry hop my beer :tank:

hehehe good chance! the problem will be the cost shipping hehehe :mug: i will use them ! well i have to try i have never made a dry hopping before so there is always a first time :cross:

Nice! i dont know why i havent tought about using another more neutral ingredient with sugar will make drier the beer and for me thats very refreshing also the rice works and i came up with the idea of using 6 row malt that i got 22kg so i could mix with pale ale malt instead of using to much...

Good point, it makes sense that CO2 releases that annoying flavor i was using a carbon filter but i dont remember when i had to replace the cartridge so maybe in getting some cholrine. Did you brew dark beers when you were in Omaha? When i brew dark beer no issues.

Well i want to try to do some dry hopping but can i use hops that have been store for about 2 months in their open bag? i reseal the bags with tape and put them in a glass sealed container in the fridge. Some hops i guess have around 4 months being stored. :confused:

before bottling the beer tastes very nice a nice falvor but once is carbonating the clove flavor developes, for me is not an infection because i follow the same thecnique for alkaline cleaning,rinsing and acid santizing for all my beer styles (the paler beers comes or develope the clove flavor...

also Daniel's book sais that the wheat flavor has some malty spicyness, could be this description the clovelike flavor i found?

Well i have noticed that when i brew pale ales with generous amount of wheat malt (15% to 50%) i get clovelike flavor. I tried to add more wheat to get a neutral flavor and get more hop flavor. Im sure there is no infection. I have readed that wheat malt has a lot of ferrulic acid...

well i have noticed that clovelike too but with pale ale with a lot of hops for flavor and aroma, i dont know if is that or the fact that i add generous amounts of wheat malt, also it could be the water with clorine but if the water was the issue my darkers beers would have the same taste adn...

some people say that you can substitue for the WLP830 they said that the strain is very similar, whitelabs says they only produces that yeast on April and March so i was trying to get some WLP940 but i cant so im thinking to get some WLP830 and see what happens

for me thats a germanl.bohemian lager here in Mexico viennas are darker i have tried vienna lager from the Brewery BeerFactory its name is Luna Llena or Coyote i dont remember well but it has been the best taste i have tried for example Negra Modelo,Victoria and Bohemia Obscura are all vienna...

Well i have to make another time with normal sugar in the boil and compare the 2 brews maybe one will have more by products but it could be minimal

Some people say that the way for making candi sugar is to mix sugar with water and adding 1 tsp per sugar cup and boil it for 10-15min. After add this mix (cooled) to the fermenter once the activity goes down and also you can add to the boil in the brew kettle 15min boiling. Another says...

Have you ever compared these two hops? if you add at 60minutes boil can you distinguish them? I readed that columbus has a little bit more citrus notes but not as high as in Cascade? I brewed an IPA with S04, Magnum hops GR and Columbus hops US, how should i call it...

I did it! yesterday i couldnt record a vid my brewing room is very small and the objetive for recording was small, but honestly dont do it! hahaha it was harder to siphon the beer even with my bro helping this due to the heavier body of a robust porter (the test we tried with just water and it...

Well my idea was to wait some time to give a chanse to mix better the priming and during that time (around 30min) the autosiphon could get some airbone bacteria because it was going to be wet because of beer (wet from the racking) but the other way could be as you said. Bottling right after...

hehehehe it seems i want to bake some desserts hahahahah (no baking soda!!) so its precarbonate what i need, i m going to search for some one or still using oxiclean any way today i m gonna assist to a conference with the brewmaster of new belgium brewery and his head of production at the 4th...

i do have a plastic bucket with its spigot i have bottled many batches using that techinque but, since im just brewing 3.2 liter of final beer (i go for the mini batch option, due to room space and diversity of styles) so i was thinking ummm maybe i can do it another way. But i will try to give...

thanks to everyone good info you gave me, i check my gravity during lautering and i always try to get at least 1.020 but i havent checked the Ph at that point nor even the Ph of lauter water just i use soft water when i brew beer that has soft water and hard water for darker beers, you open my...

Well now its hard to find PBW in Mexico (maybe the distributor doesnt import it any more) so i was using Oxyclean but has the little blue dots (i guess they make to foam, so the rinsing activity became harder but it works). I came up with the idea of using sodium bicarbonate it comes in...