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It kind of depends on the beer. If it's not very hoppy, then leave everything in. If it's a monster late hopped beer, you can pull some hops out and squeeze them dry before flavor hops addition - 10 mins. You lose a little hop utilization, but it will help you save more wort at the end...

Seems like the extract brewers have this dreaded 1.020 FG syndrome. Granted this was partial mash, and a low OG, but still. Just another reason to raise the bar and go AG OP!

There you go, man. Keep as cool as you can. 60 is better. Just lower your thermostat. Beer comes first. Your comfort is second.

My problem is I have about 8 lbs. of hops in sealed bags from Hops Direct, yet I want more! Gotta resist the urge, and go old and big IPAs.

At under $12 a lb. for this years Cascade leaf hops, how much cheaper do you want? It's 8.5% AA, not bad. I like Amarillo full boil, and Amarillo period and would add some Cascade early and late as well. http://www.hopsdirect.com/cascauslf/

I used a 2 year out of date pack on 1.070 english IPA, finished about as expected. Scored 39 and 35 in local contest. Not hoppy enough. Plus let's face it S-04 has always been a bit of an under performer in terms of flavor. Not great flavor, and not clean enough flavor. Maybe it doesn't...

If it's not a full sized blowoff, it really shouldn't be considered a blowoff IMO. Even then things can get pretty messy for a big ferment. Anyway OP sorry for your mess. I shoved an airlock into a carboy with secondary blackberry and found out that was a mistake.

I'm thinking something like a porter with some Nugget hops. Stone Free Porter.

I don't like pellet hops. They are messy, they make a sludge, and they don't smell good to me. Strong, but nasty aromas. People always thrust them under my nose like I will like them and I instinctively pull away. Free pellet hops sit unused in my freezer. Leaf hops have a better aroma and...

Tell them to do a Belgian monk brewery episode (see my Big Brother Brewery post), then go to Germany, you gotta go international. Very cool and congrats on winning! 1st and 2nd. That works really well out of over 100 entrants...

I liked the one where they used the parabolic mirrors to heat the kettles. Also the craft beer virgin recruiting has possibilities.

The latest reality show where top mostly male but a few female brewers live in an actual Belgian brewery with real Belgian monks "supervising". This of course being Saison 1. There will be a lot of quiet introspective moments. Some heavy ponderings as the Monks judge the participants...

Even with a full sized blowoff tube and a 6 gallon carboy with 5 gallons in it, the amount of krausen and yeast coming over can be a bit excessive. The big belgian I did recently with Wyeast 3787 was insane. Had I used boiled and cooled water in a sanitized blowoff container, I literally could...

John Barleycorn Must Die Sad but true.

A well may need those sub-micron sizes to remove bacteria like E. coli, or giardia. With tap water, bacteria are probably killed but the chlorine residuals can be a problem.

RO systems seems 1 micron prefilter is pretty typical. My whole house sediment filter is 5 micron. 1 micron will plug up at some point and really restrict flow. More important, if the tap water has chlorine, or chloramines, or heavy metals, it's good to get that out. Not only for beer but...

Did he think it was good? My neighbors have been pretty impressed. Had a wine snob just sort of snub me, like yeah we stooped to drink your homebrews one night after drinking some quality sulfited wine. Wine snobs.

You are probably getting a plasticizer endocrine disruptor effect.

Doesn't "I'd rather have a full bottle in front of me, than a full frontal lobotomy." make more sense?

When some bozo asks me "do you think someday you could make a beer as good as a commercial brewery?" and means it. No, bozo, I think I am already making beer 2x as good as most commercial breweries. Maybe they think it's like building a car or something, you just can't do it right in your...