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Good for you. It won't work for me because your cup of flour is not my cup of flour. Pretty universally understood for the same reasons you use the digital scale for brewing.

If it works for you ...

Get a scale and weigh your ingredients. Measuring by volume is susceptible to large variations.

Oy yeah that Internet thing. That's what happens when I post before the first cup of coffee. :) Look forward to your post-brew assessment.

Great story. What's the profile of that hop?

On my trips overseas, I carry a copy of an email from US Customs telling me it is ok to bring hops into the country for personal use.

Without a doubt. Cluster is still around

Hopgrowers are, like most businesses, hardly altruistic. They grow what sells, which is usually dictated by futures contracts with breweries, not home brewers. Olicana and Jester are products of Faram's Research Project and have been around for more than a few years. With many British brewers...

Order from Stocks Farm, HOME - Stocks Farm. They have Target, Pilgrim, Phoenix, Goldings, as well as Jester, Olicana and others. They ship to the US and offer both T-90 and whole cone.

Thanks for that information. Going to make some adjustment to the hop quantities and looking forward to this next batch.

Just finished off my first 5 gallons of my Yorkshire bitter which I did with Chevalier. I have two observations. First, I would add more hops than I would use with a more modern malt like MO or GP. Brewfather Tinseth IBU was about 35 and I felt the hop character was muted. Second, the beer...

From the British Hop Association https://www.britishhops.org.uk/varieties/wgv/ FWIW I use Goldings from Stocks Farm all the time. Beer seems to come out fine even though they are not EKG.

Came across this article Corn Syrup Isn't Evil (& Here's Why) Not brewing related, but a good discussion of glucose syrup with a mention of invert sugar. BTW if one is looking for invert sugar without any coloration, LD Carlson now distributes a product called Liquid Invert Sugar (Medium).

in the amounts I am using it the difference is miniscule, so just as easy to use the 1# and not worry about the .005 points of gravity. Others may want to account for that, but for my brewing style it's close enough.

If my math is right on my gravities, 1# is correct

Invert sugar question. I've inverted 1# of sugar and used the Ron Pattionson method to make #3. Weight of the resulting syrup is 1# 3 oz (roughly 540 g). Do I treat this as 1# or 1# 3 oz in my calculations. My view is there is still only 1# of sugar in the resulting syrup, but like to hear...

Actually my most recent iterations of my poor attempt to imitate Landlord are simply GP and invert sugar.

I recall in some of Ron's writings he refers to proprietary sugars. I would hazard a guess that some of these were made in-house and we really don't know the techniques use to make them. As far as the present times, home brewers lack the equipment and ability to produce sugar in the manner...

Don't forge to test your keg posts and be sure your ball locks are seating correctly. A spunding valve is good for this.

Also look at the new duotight ball lock connectors. They will reduce potential for problems with flare ball lock connections.