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As others have said in this thread, boiling does not remove cholramines. Campden tablets (potassium or sodium metabisulphite) or good ol' vitamin C will remove that.

Hey Calpyro, may I assume this chop-for-utilization method is true of the boil as well? I needs to get me a kegging system one of these days. :o

Yeah, Stone IPA is perfect with 18 drops of hop oil. :cross:

This recipe looks interesting. I should point out that RR makes a great IPA, sold only on tap, that is like a Pliny light, much less harsh than Blind Pig. Perhaps this is closer to that?

My experience is that dry works faster, although I don't use starters. I've seen activity within 90 minutes with dry. US-05 usually shows signs of life with a few hours in my batches. So to not see any activity 14 hours later, yikes! I re-pitched with another pack of Nottingham today, also...

Wow, I wish I read this thread yesterday, or even 2 hours ago. Pitched a 8-10 packet last night, nothing. Then re-pitched a 6-11 packet an hour ago. Dry yeast should show activity in an hour. Both packets were stamped. If these retarded apes cost me the time and work and hops I put into this...

FYI, vitamin C also removes chloramines, and it's an antoxidant as well: http://www.picobrewery.com/askarchive/chloramine.htm And I'd be curious to know how many AG brewers really go to the trouble of using Palmer's worksheet. Every guy I ever see on Youtube uses 5.2, and that's it. I...

Isn't brewing boiling? :D

That's what I figgered, I just didn't want them dying.

I can see bragging about the Nugget, but boasting about "pot grown" on a public forum, now that is risky!

Hi, I live in an area which never (maybe once every 8-10 years) drops to or below freezing in the winter. But I was wondering, do you guys water your now invisible hops in the winter? I don't get a lot of rain in SoCal (although I am today). :confused:

A barrel? You mean like the wooden ~31 gallon wooden ones? That would be cool if you could find them cheap. But one problem might be that the hop roots might eventually tear through the bottom. Believe it or not, my LHBS guy said his plantered hops in his rear parking lot dug through the...

I never tire of looking at trellis designs. :D You should take a pic from farther out - how far up do those strings go? :confused: BTW, I honestly believe that potted hops get stunted, even in the first year. My Centennial stagnated for weeks until I transplanted it to the ground, then boom...

Nice. How tall is that trellis? :confused:

Nice, beautiful flowers. Several threads on here and Youtube about when they are ready, but they look too green in my inexperienced opinion. Look for some browning at the ends of the flowers, and some yellow lupulin inside, and of course smell. Also, they should be papery, not wet and springy...

Obviously, you mean in place of the MG fertilizer, rather than the soil. I'm all for organic. I will try Fertrel if I can find it. I am absolutely convinced that feeding with something makes a huge difference. You should see my 5' tomato plant. I am so sold on plant fertilizer/food. :D...

Yeah, I had a worm drop out of one of them. Freezing them now. Any idea what kind of worm it is, and how to get rid of them? Insecticidal soap ran off the leafhoppers, but somebody left their evil progeny behind. I'd really like to treat my plants now, as I have a lot more cones growing...

First year hop grower (2 Cascade and 1 Centennial). Some things I did right, and wrong: Did a "partial" harvest today of one of my cascades, which yielded a bit over 12 oz wet. Based on the remaining bines and buds and growth, plus the average sun I have left though October here (SoCal), I am...

Mr. Beer's malt formulations tend to be pretty tasty. The probem with WCPA, like all of Mr. Beer's formulations of hoppier styles, is the woefully inadequate hopping. An American Pale Ale should be between 30-45 IBUs: BJCP 2008 Style Guidelines - Category 10 Sierra Nevada Pale Ale, e.g...

Sounds like they are in a union. :cross: Yeah, bottle conditioning to remove diacetyl doesn't work for me. I think you need the full yeast cake for that, and a strain that doesn't develop it.