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In brewing beer it's known as dry hopping. The coffee sub forum might know how well it might work

Prairie bomb and from what I hear Mexican cake is pretty legit. Never had it though

I had a broken arm and went to the local Irish style pub and had two pints of Guinness. It was pretty lame

I brewed a version of this with the grain bill and mosaic and summit hops then belle saison. It's amazing. Good work

Yeah he just said "pvc or cpvc". I was pointing out that pvc is a bad idea

If you build a manifold don't use pvc as its only heat resistant to 140. I learned that the hard way with some plasticy IPA

My kids go to bed late and wake up late, so I'm up at 6 and I have a brew session done before they wake up, I did a double brew (thanks work for the extra pot) and was coolinng the wort when they woke up at 10. Most people have the reverse so just do it after they go to bed. I weigh and crush...

Well I never

Freeze the zest in the juice

First: why does it matter if it's clear? Not being a jerk, it's just a question to start with. Second: a lot of breweries filter or centrifuge prior to packaging so that could be th difference

The girl who was training me for my new position was saying she liked coors because she is from Colorado. I commented that figured she would be a craft drinker being from Colorado and she didn't even know what that was

I know this is a thread that gets posted often but I haven't found the answer in any threads yet I have a perlick faucet, not sure on the model, but it drips pretty heavily unless pushed back on the handle. I have the pressure up, I have tried reassembling it and setting it right, but it seems...

The Alchemist website says 6 hops so I doubt that book is correct

My region manager told me that coffee is an art just like how you "roast the hops for beer". I can only imagine my face as I tried to not react and keep telling him to give me a raise.

What is in the Crowler?

I have a yopener and have given a few away. Yoshi is awesome.

I made 10 gallons of this using different hops since I couldn't shell out the money for that much on hops. Just kegged the first 5 gal and the second half is sitting on brett c Sent from my iPhone using Home Brew

On my stir plate I can only keep about a 2l starter spinning without the bar kicking, I'm brewing a 10 gal batch of a medium gravity saison and was thinking of splitting off some yeast and doing another starter. Would just sanitizing a mason jar be good enough to hold for a week or do I need...

It didn't come in the mail, more on my skateboard down the street. I now have a second fridge which I will use for fermentation. Sent from my iPhone using Home Brew

I want to brew the hibiscus saison recipe that is on these here forums but I was thinking about brewing an extra gallon or so and souring it then blending it back in to taste. I have a few questions as to how to pull it off as I have never done anything like that: What's the best way to quick...