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you left it outside with the lid off right?

bummer! I actually just purchased one of these online yesterday. Since so many report them not having a smell or a smell that goes away after a few days with the lid off I'd be inclined to return it for another one at this point (which hopefully doesn't smell as bad).

Great! I saw this thread just now and was going to chime in that I've done a BIPA several times, using WY565 (belgian saison), and it's been fantastic. Cheers!

wow thats a really high chloride level! I haven't been that aggressive with my water, going 150-200 max on SO4 and 60-70ppm on Ca max. With that said it might be worth trying something more aggressive like that to see if I like it.

I haven't brewed "Janet's brown Ale", from brewing classic styles, since I starting altering my water. I'm torn between brown dry and brown balanced profiles. i'm leaning towards brown balanced so I still retain a decent full mouth-feel, and i'm sure all the hops will still carry though...

So the vittle vault is high-density poly-ethylene (HDPE), here's my friends response, although she admits not working on these types of plastics: "Ok so I'm not sure if water will help (stuff that happily goes into Poly Ethylene (PE) generally doesn't like water) but one rinse through with hot...

I was thinking about buying some of those as well, and was worried about this very thing. I have a friend who is a Ph.D. polymer scientist, I'll ping her and see if she gets back to me. With that said I was thinking my solution would be swishing some very hot water around in it a few times...

I'm not an expert by any means, but none of my cones look like that. hopefully someone else can chime in for you.

let us know if you try this, I love cardamon but rarely use it, even when cooking. could be nice in a saison if you use a light hand I think.

you could stop whatever has happened to this point and kill everything off by boiling, but likely you'll still taste something from whats going on now. Taste the wort now and see if you think it's worth the effort. Bummer either way!

I usually mix the kraut in a large pot to make sure the salt is evenly distributed, then I do an initial pound/stomp in the big pot. An hour or two later I transfer to my crock, pack it well and I almost always get enough liquid out. Although I will second that freshness of the cabbage plays a...

Saw this thread come up in another thread. I use a slightly different method for the initial purge of the headspace that I wanted to put out there. Step 1) I rack to an open keg, then close the lid. (I dont even fill the keg with CO2 before the rack). 2)I open the PRV and then turn on the CO2...

Last year I did 10 gallons of the 'janets brown ale' recipe from brewing classic styles, and did a whirlpool with about 2 pounds of wet hops (most of my crop last year). It was called '2-pound brown' and it was awesome. I always just use my hops for flavor additions and bitter with something...

So you wait for the dry/papery stage before picking? If so then I do have a few more weeks to wait. which is good, our annual oktoberfest party is sept 9th, i'd like to brew a fresh hop beer the weekend after that. :) a few people in another thread said you can vacuum seal the wet hops and...

I live on the front range outside Denver. I've got 4 bines 5 years old and they are really full of hops! I've got centennial and cascade. I still haven't figured out the best time to harvest each year, I usually wait until the cones start to look a bit dry/brown on the tips the first 4 years...

I haven't done the work yet but I plan to make my hood from some metal 55 gallon drums (i can get them for free from a friend). I'll cut the drum in half the tall way, cut one half down a bit then to be sized right over my when I then the two halves together to make a long hood, then cut in a...

it runs in excel, FYI.

I just swirl the carboy and dump into sanitized mason jars and put in the fridge, trub and all. Works great for me, i keep 4-6 strains going, my saison strain for over 20 generations now with no issues. if the cake is a few months old i'll give is a small starter on a stir plate to wake up the...

I force carb but after reading the farmhouse ales book I realized I was missing that 2-4 weeks at warm temps that bottle conditioning imparts. So now i keg, hook up CO2 line and keep it in my ferm chamber at 70F for minimum 2 weeks. I noticed a subtle but pleasant difference in the beer. it's my...

i'm in year 5 of my bines and will have a good harvest this year. In the past i've just used them all in a fresh hop brew. I will have to store some this year for later use and assumed i had to dry them before vacuum sealing and freezing. you imply you just freeze them directly, is that true?