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After reading the other replies, I figured I had gone too far. So that actually was what I was thinking. Filter thru coffee filter, dilute with more vodka, and then add to keg!

So you've not tried it before?

Yeah, I just looked at the bottle and as the hops are unpelleting they are expanding, and have taken up all of the vodka. So I opened the bottle to see if there was much pressure, and there was some. I put a drinking glass upside down over the bottle and then put that in the sink, just in...

Hop Vodka I said! I heard someone talking about this somewhere, basicbrewingradio? here in this forum? So I picked up a 375ml bottle of Grey Goose, and tossed some hops in there. I remember my unknown sorce saying that they added only a few hop flowers. For reasons not worth rehashing here...

Hop pellets after a good shaking.

Hop pellets added to vodka.

I think samples are in order for the great adivce that you were given!

I was going to say exactly this!

Well something that I've been really wanting to try is... http://www.northernbrewer.com/brewing/spruce-essence-2-oz.html It does say that you should add it during the boil... I think I read somewhere that someone had used it in their secondary though. Just a thought.

Well, Centennial is sometimes called Super Cascade, so if you're trying to get away from that citrus flavor, Centennial might not be the right way to go. But, having said that, I still like that idea. I think I'll also dry hop some Chinook. I think I remember reading somewhere that that works...

Unfortunately I haven't done this yet... I bought a house and have been in moving mode. Since you've replied I'll offer this, based on the hops I have listed above, what would you like to see tried? Not to say I'll do it, but I'll give it strong consideration!

I'm going to agree with this for sure. I used to do the 45 and 30 minute additions, but found that I got allot more hoppy goodness by increasing the 60 minute addition, and then waiting until the 15, 5 and 0 marks.

Here's my idea. I've wanted to do the northernbrewer 'New Old Ale' kit. 12 lbs. Maris Otter 0.5 lbs. Simpsons Dark Crystal 0.5 lbs. Golden Naked Oats 1 lbs. Dark Belgian Candi Sugar (end of boil) 1 oz. Galena (60 min) Wyeast #1084 Irish Ale Yeast But I've been on a hop kick, and I...

My next door neighbor is one of the managers for the local AB distributor. He gives me samples of stuff thats about to hit the market. So I had some of this a couple of months ago. Bottom line, I don't like BL and I don't like BLW. It's got 2% more flavor, but still the flavor of the rice...

Do you take gravity readings on your runnings? I know that if you let them run too much past 1.008 (is that right everyone?) that you'll get a strong astringent flavor, that to me is very bitter. On my first few all grain batches I let it go to 1.000 to get my pre-boil volume, and that lead to...

Yeah I'm going agree with the nottingham call on this one too.

Dude, thats really exciting! I planted Willamette this year and will be looking forward to using some fresh next year. The one thing I've read/experienced (with store purchased whole hops) is that whole hops soak up more water than pellets. Not something thats bothered me until I'm doing an...

Cool, thanks for the fast replies. I figured it was normal, but wanted to make sure!

Ok, I've had more than 20 batches go into kegs, and some, about 50% have a thick layer of syrup on the bottom when I finish them off. Brown ales, pale ales, IPA, extract, AG, and a stout that I can remember. It's not hard to wash out, just putting a few cups of warm water in the keg, and...

Yeah, as JVD_X says, don't worry about doing it under pressure. I find that if put the keg in the spot that I'm going to transfer, start the transfer and then leave the room, with no A/C running, that sometimes I'll still have a cloudy layer over the beer when it's done transfering.