Search results

I order all of my hops from Farmhouse. The package hadn't lost its seal, and the other packs that I have from the same age are fine ¯\_(ツ)_/¯

yea, but I found the timing to require too much attention and fussing with pressure release or addition later on. I now just rack into keg with priming sugar

First was farmhouse second was Yakima valley

I should note that I'm purposefully overhopping with a single variety to get the most intense vibe of it. Although that being said, I personally thought the hopping rate was fine. The one technical caveat is that the first 2 oz seemed a bit... dull. I quickly ordered from another distributor and...

I didn't WP any. I did 2 oz at high krausen (day 1.5-2) and 2 oz post complete fermentation with some sugar water thrown in to kick start some oxygen scrubbing. I ended up with ~3.5 gallons. About 4 went in the fermenter btw

although not a direct indicator of sweetness, I don't recall TH beers being at an unusual FG, or pH, for that matter

It's kind of like FF and Loral mixed together, but with the pine replaced by coconut. Generic fruit, some noble herb, that coconut, and an overall fruitiness that is very pleasant

I couldn't make any conclusive statements based off of this other than: I've made this same recipe ~10 times, each time with a different hop, and the mouthfeel on the Cashmere one stands apart from the rest. It's not a perfect experiment, but here I can make a preliminary conclusion that a...

I just tapped my single hop Cashmere beer, and the mouthfeel is wonderfully silky and creamy. I do think it's possible that the body of TH beers is derived from hop usage

I ordered a new package from Yakima Valley, and it arrived just in time for dry hopping. This hop is awesome. Not quite single hop worthy, but darn close. I get coconut and generic fruit juice, with a bit of almost noble hop. It's almost as if Falconer's Flight and Loral had a baby, and the pine...

I get the dank onion from Green if it gets to above room temp. Absolutely nasty

stop being a good, patient brewer and just let us know already

I'm pitching and fermenting around 65 and letting it go free. My ferm chamber didn't make the list of things that I kept after moving so much in the last 2 years. Right now, I'm on a big single hop expedition so to say, and I'm trying to nail the process of fermenting in kegs, close transferring...

I definitely recommend just playing around with 1318 until you get your process right. Preventing oxidation and dealing with a ton of trub were two things I became more conscious of

IMO, mashing high and pitching 1318 gets you between 75-90% there. You just end up missing some of those bubblegum notes that WB-06 may be providing. Mouthfeel and some fruit esters get you a great NEIPA. I know this isn't the most popular opinion, but London Ale III is applied to this style for...

I believe that T-58 has less expected attenuation than S04 and WB06

GDI. Farmhouse Brewing never fails me

speaking of cashmere, I just opened my bag and the odor was dull and the pellets dark green/brown. Did you have a similar experience? I can't help but think they got oxidized before packaging. All my other varieties have been on point

I finally got around to throwing them into a beer. No tasting results yet, but I'm kind of bummed. I opened my package from Farmhouse Brewing Supply, and the pellets were a shade of dark green/brown and the smell was not potent. The bag hadn't lost its seal, but I can't help but think it's...

I think that if you add some Mosaic, you may get some of that bubblegum flavor you're looking for.