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4oz per 5gal is the typical rate I use for dry hopping APAs and I think it was the right amount here. The result is very juicy. Finishing ph was 3.18.

I'm still trying different barley/wheat proportions and mixing it up between Pils and Vienna for the barley. Below is what I used on this batch though. Yeast was 2 packs of Nottingham. 70% Flaked White Wheat 30% German Pils

Someone did all the math on this ITT within the last couple months based on the purity that's reported from the supplier IIRC. I believe the conclusion was force carbing could possibly raise levels over the proposed threshold. However at the temperature the beer is at during that phase those...

I brewed an all grain variation batch of this and thought it turned out awesome so I wanted to share the results. I adjusted the ABV to 6% and also dry hopped with 4oz of Nelson Sauvin. The rest of the process was pretty much what outlined in the OP with 2 exception. First, I soured in a keg and...

Diesel as in... sour diesel? Sorry I couldn't pass that up lol.

I was just reading that last night. It's pretty interesting that whenever they test a LODO mash vs something else you can always tell the difference based on appearance alone. I guess that's not a surprise since staling reactions darken the beer but it's cool the difference is that...

Had to order hops today and saw these and was reminded of this thread. Figured WTH and grabbed 4oz to mess around with. We'll see how it goes [emoji2]

Is that the Rhino Peri Peri sauce that's made with African chilis? If so that's some good stuff

That's funny because all the most popular hop varieties are very similar in character to high quality cannabis. Citra, Galaxy, Amarillo, Simcoe, etc.

Thats funny OP because High season is coming soon - the best time to make your dream come true is almost here - get ready to own your business in the beach town! The Beer House was started to bring an authentic and new pub idea to Jaco beach town, promoting draft beers of local Costa Rican...

Anybody besides Hoppy make their own pepper jelly? I used to be all about the salsas and sauces then I fell in love with pepper jelly. The relish reminded me of it. You'd do about the same thing you do for relish or sauce then add in a little sugar and finish with pectin before jarring it up...

Solid advice. That's been my view on things for a bit now and my recommendation to others. Don't just take people's word for it, read the science yourself and form your own opinion. If your willing to spend the time digging through it and reading some in depth stuff the science is out there...

My goodness....whole f'n quart jars full that's insane! And here I am talking about using empty spice shakers lmao.

If you haven't, consider making your own dried pepper powder. Simple to store, don't have to worry about it going bad, and I think it makes it easier to work into more foods. Eggs, popcorn, guacamole, pizza, etc. All you need is a coffee grinder and some extra spice shakers. My buddy in...

Definitely didn't know that and that certainly makes the impression of being something like a dry 1968. With some of their other yeasts having names like Munich, West Coast Ale, Nottingham, Windsor....it's hard to tell if they're marketing terms to give an idea of what styles they're for or...

Maybe I misunderstood. I initially wasn't under the impression this was supposed to be a dry form of 1968. I thought they were just using London ESB as more of a marketing term so I threw out another good ESB yeast I hoped it was comparable to. Looking at it closer my post doesn't make much...

Ive seen Helles recipes with carafoam, melanoiden, or carahell which seems similar to carapils from what I can tell. Melanoiden is usually around 1-2% and the cara malts normally in the ballpark of 5%. Ive seen caramunich in small amounts too but normally not regular munich. For what your doing...

I've ordered from Hearts Homebrew a handful of times. They're out of Orlando I believe. Solid hop selection and good prices by the lb. No packaging slip ups and solid delivery time. There's also Brocks and another place in Tampa I can't remember the name of. I'll edit it in if I can find it...

But you already have a thread about this....https://www.homebrewtalk.com/showthread.php?t=587038

+1 though Beersmith has recommended nearly 50% less on some of my beers. I don't mind coming in a little low though to make sure I'm not overcarbing the keg. Can always hook the gas line up and bring it up the rest of the way. One of the benefits of priming your keg is it should bring down TPO...