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I was just recently at the appalachian fair and found a vine of hops. I don't know the verity. Well I picked a small paper bag of.them. right now I have them in the paper bag inside a zip lock bag stored in my freezer. Is this a good way to store them?

Thanks do you have any particular models in mind

I'm thinking about investing in a digital refractometer has anyone got any advice. What should I be looking for as far as capabilities?

Here's the recipe. I changed the ferment schedule to more like what you recommended let me know what you think Style: Christmas/Winter Specialty Spice Beer TYPE: Extract Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.22 gal Post Boil Volume: 5.72 gal Batch Size...

He more than likely doesn't know the specific recipes

Thanks for the advice. I really appreciate, I'm fairly new to homebrewing.

What would happen if I switched the yeast? That is pitch the low attenuation first then pitch high attenuation yeast in the secondary ferment

I considering a holiday ale but I'm concerned with a fermentation schedule I have in mind. Primary ferment of 14 days starting at 72 degrees going down to 65 degrees with a WLP500 yeast. Secondary ferment of 14 days at a constant 65 degrees and pitch an additional WLP002 yeast A third ferment...

Any opinions or advice on my last post on this thread

Any opinions or advice about my last post on this thread

Need some opinions and advive on this recipe please Recipe: SA Revolutionary Rye Ale Brewer: Mitch Asst Brewer: Style: Roggenbier (German Rye Beer) TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 7.37 gal Post Boil Volume: 6.24 gal Batch...

Need opinions and advice on the recipe. Hoegaarden Clone Witbier Type: All Grain Date: 8/12/2011 Batch Size (fermenter): 5.00 gal Brewer: Mitch Boil Size: 7.37 gal Asst Brewer: Boil Time: 60 min Equipment: My Equipment End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 % Final...

What's the opinion of my ferment schedule of my original post, I'm concerned about my temps and times

I'm thinking of adding some corn sugar to my secondary ferment. Any opinions?

That post boil volume is what beersmith gave me. What do u suggest? What's the opinions about the fermentation stages?

Recipe: Holiday Ale #1 Brewer: Mitch Asst Brewer: Style: Christmas/Winter Specialty Spice Beer TYPE: Extract Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 7.37 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.25 gal Estimated OG...

Should I use isinglass to help get rid of the cloudiness

How long should I keep it in the secondary? I was planning on 10 days. Then a 30 day bottle age. Should I add another Saison yeast since I transferred too early? What can I do about the cloudiness (use isinglass maybe?)

Just got done with transferring to secondary fermenter. Took a SG and it was 1.012 after 4 days. The OG started at 1.042 on saturday, tasted it and it was good. Still needs to clarify a lot more.

Just brewed a Saison over the weekend. It's my second brew. This time I used a combination of yeast and I need some experienced opinions. So here goes. I did a all grain mash which I got a 1.042 going into the fermenter. Then I added a white labs Belgian Saison yeast and a wyeast smack pack of...