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I like northdown for an all purpose hop, sterling as well. I wonder though, if you could dry homegrown hops in a smoker to further extend the smoked beer thing. Say smoke the hops over beech and use German smoked malt- just a thought.

Good call for a first beer, btw. What were your gravity readings? both before and after. That will let you know about how far through fermentation you are. It is possible you roused some yeast, especially if you siphoned some up. If you started at 1.050, and when you racked are down below 1.020...

Agreed with Julioardz about the glass and pour technique

I have seen improved head with two different approaches. 1.) flaked oats (oatmeal the Quaker kind) or wheat (malted or unmalted) 2.) protein rest below 130, and/or decoctions (spelling) Then again I'm brewing partial mash BIAB and I can't say what works beyond that.

Berkshire Brewing Co's Lost Sailor IPA, from a growler. cloudy and delicious :)

So I looked into this a little further, there is a book "Homebrewer's Garden" that has a cider recipe that calls for reserving 1 pint of sweet cider for 5 gallons of hard cider, to prime and carbonate.

So much easier and cheaper that way

Of course I still buy beer, I need new bottles! Tell me more about this beer store/ homebrew supply/ cigar shop.. I need one of those in CT!

I thought the single cell thing was myth, go figure. I prefer to just use a portion of the yeast cake from my primary (2nd generation yeast and all) instead of starting starters

It's saison season here!

That's interesting I've never been to one located in or near a liquor store, seems self-defeating

I've used corn sugar myself. I actually once mixed a starter of 50/50 DME and corn sugar and yeast nutrient. I added it to a growler with some residual yeast from the beer inside and was able to culture that yeast to a pitch-able size. I was once told you only need one yeast cell to inoculate...

Hey man, Welcome to the club it's quite the club indeed. I'd look up brew in a bag partial mash before going all grain. Your wheat beer sounds blazin' too

I think I missed the point earlier when I replied. Yeast seem to be kinda funny little guys. I have had batches where I sanitize my ladle and scoop maybe 1/2 cup from the bottom of a freshly emptied primary and just drop that mass into the new batch, and it has worked (every time). If I do make...

I would think a small home brew shop wouldn't require a MBA, but I could be wrong. I've taken a few business courses and think that part would be the toughest. selling brewing supplies sounds easy.

Malt and hops give beer its "beer" flavor. its why hard cider doesn't taste just like beer but has the same kind of alcohol in it. there are things like oatmeal (flaked oats) barley flour, corn grits, or Bulgar wheat that can be used as adjuncts. I'd look for less refined or stranger sources for...

it does seem like a lot of risk, and there is potential to have the business end of it suck the fun out. I'm just curious about buying/ opening one. Seems like CT needs all the help it can get in regards to better beer and more breweries. Thought it would be good to get some feedback before...

But if I bottle while it is still actively fermenting would I loose control over the carbonation level? it seems I'd be adding insult to injury by putting priming sugar in a beer that hasn't stopped

I have a cream ale in a carboy that won't stop fermenting! it had gone from 1.049 to 1.011 in a week and a half. I transferred it glass. all was good, I went away for the weekend and came back to a layer of foam and bubbles in the airlock. So I draw off a sample and check, tastes great and the...

Any thoughts on purchasing a homebrew supply shop as a business?