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I've got some IPAs to trade: (mostly 1-2 each I need to double check) Pliny The Elder RuinTen Hop Shortage Hoptologist Belgo Hoptologist Hop Shortage Citra Simtra and I'm looking for other Hop Bombs to the likes of : Zombie Dust Lunch Heady Topper DOOM Other Hop Bombs

I'm in if there's still room!

Thats the second time I've seen that type of remark about that place. Whats the deal? I saw someone post here about their trading section too... is it that bad? ...sorry for the thread jack

Bump

I have the exact same bottle. I just replenished my stock after giving all my belgian bottles away at my wedding. A buddy of mine who just moved gave me a few growlers, so I'm just going to start kegging more. In the future I see myself only bottling gifts, etc.

I think I read somewhere it will only carb things up to a certain gravity...Can someone chime in?

PMd. Bump!

Thanks for the rec saramc! I couldnt figure out how to order from newmorningnaturalfoods.com but I saw it in stock at healthyvillage.com for $30. I'm sure its great quality, but being my first batch I went with 1lb on amazon for $15. I'm crossing my fingers on the quality though since there...

Bump! Anyone have any of these they'd like to part with? :D

No, you can't! Thanks TheMan, for hooking it up royally! :mug:

Holy smokes, TheMan... You don't mess around! Thanks for the MAW haul! Cheers!

I might say 5-6 days if you're at 68F I did mine at about 72F and mine were ready at 4 days. I used a 20oz soda bottle and kept a spare for reference. At 3 days I was at the same hardness, I took it 1 day more and it was perfect for my wife's taste. Oh and the result was the sam in 12 oz and...

Subd

I love the tropical fruitiness of citra. I just did 2oz in pellets plus .5oz of whole leaf cascade for my dry hop and it smelled off the charts delicious. I think citra played out very well in my coffee ipa. I liked it so much, I might make the same recipe again and hold the coffee as for...

This beer got bottled early this morning. The night before I cold steeped about 1.25lb of fresh coarse ground french roast from sprouts for 14 hours in 9 cups of water. At bottling, I ended up using about 4oz for a 4 gallon batch, starting with 2oz + 1 + 1. The flavor I ended with provided a...

I ended this experiment yesterday morning. I ended up with about 4oz of cold brewed coffee at 100% strength. I stepped it up from 2oz + 1 + 1. The coffee was french roast from sprouts coarse ground. I just brewed a batch for the week and took what I needed. I cold steeped my coffee for...

I drank a bottle of my sparkling last night and it was great. In fact I actually enjoyed the last bit with some of the yeast in it from the bottom that I let slip past. It gave it more of a "vinegary" tart, but in a pleasant way, if that makes sense.

^how was the flavor extraction? Most of the recommendation I've seen is to freeze then thaw and refreeze to break em open and plop them straight in from that point.

Seems that the general rule of thumb is to use 10% more or so of leaf hops over pellets. The reason being that the pellets are already crushed and the glands which contain the essence have been bursted open and isomerization takes place more readily due to increased surface area.

I just put that wood straight in. No steaming, no starsan, etc. It goes straight in after fermentation has ended.