Search results

My hop tea experiments to date have been post-fermentation to avoid such oil losses, but I have experienced grass bombs. Fridge aging and it subsides a bit, but still grassy notes. I'd been reading this thread about it. But I figger pre- or during fermentation will remove the grassiness, just...

Have you experimented with the amount of time steeping? Seems like less time than a full 60 would yeild more of the fleeting oils that produce flavor and aroma, like with late hopping.

This is the device I got from Williams Brewing. Maybe used it 15-20 times, then it had a smoky meltdown. Kinda sad, since it at least had me convinced that I was sanitizing my Oxy caps without moisture, even if it wasn't. I did a test of this thing somewhere that showed it killed 100% of...

I had a hand-held UV lamp I bought from Williams Brewing I used to sanitize my oxy beer caps. Unfortunately, during my latest bottling session, smoke came out of it, so that's dead. Looks like they don't sell it any more.

You do this as soon as the wort is cooled after flameout?

BM, do you mean malty sweetness? Shouldn't a Pliny clone be dry? Your crystal is about 4%, inline with Pliny. Is this sweetness just because it's such high grav? Also, why do you, personally, transfer to a secondary? Is that recipe specific, or just for IIPAs? And do you really get a lot...

Some IPA 22's.

Yeah, full sun. I like the rosemary idea, as I love the evergreen smell. Hmm, maybe use it as an aroma addition? :cross:

So I noticed my second-year hops coming up, and so I had to do some serious weeding. As I pulled all the weeds up, an alligator lizard came up the wall and looked at me like I was a shiatheel. Ironic that in an attempt to help out my budding hops, I evict the one bug-eating denizen by removing...

Diatomaceous earth.

Never had them nibble on rhizomes, but they are pests with my wild bird feeders. I have seen one gnaw on my dogs rawhide bone, weird. :confused:

I think it's OK to sprinkle it around plants, but in thick amounts, it can attract bad grubs and caterpillars, especially those little moth bastards that infest dry grain. Which is why I freeze all my grain from the LHBS.

Some LHBS's sell tea balls, so their laughter is unnecessary condescension. :rolleyes:

Egg-zactly. I'm pushing the limits of my kettle, my boils are starting to look like green marinara sauce. Lots of polyphenols and wort loss. Plus, utilization is better with 45's. I'm thinking of hitting up a local craft brewery and see if I can leech off of his orders, assuming he uses type...

Not sure if this is the right sub-forum, but does anyone know any HB supply that sells type 45 pellets to the average guy? :confused: It seems only the commercial wholesalers have them.

Got my first order from hopsdirect yesterday. Three pounds, each averaged 4oz above 16oz. Haven't opened the bags yet.

I'm going to have to dispute this, as acids are but one part of hops. What does isomerization of acids have to do with the oils that carry flavor? I've had great results with late-hopped beers, and Mr. Malty agrees: http://www.mrmalty.com/late_hopping.htm

I just don't like the invariable dicetyl that comes with US-05. WL Cal Ale is so clean, never off-smells or flavors. I'm done with dry yeast.

I doubt you'll consider it a "win" if the batch is spoiled and you have to dump all the hops and grain, which happened to me. In my case, irreplaceable home grown hops. It is inexcusable that these ******* are still having this issue. I am so done with Danstar.

The irony is that they are distributed by Stone, which is based in San Diego, so living close to RR is actually a disadvantage. :o But do yourself a favor and try their standard IPA, only on tap, doesn't really have a name. Yummy and you can pound that stuff.