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@eric19312 have you made any progress in agitating hops with CO2? Looking at my sight glass and watching DH pellets sink right to the bottom kills me.

😬... looks like mold to me. Drink at your own peril...

The newer job has allowed me to really focus on the garden this year!

GMC with Hornindal. Fermented at 85 dry hopped at 56. 17 day turn around. 🔥🔥🔥

To me, feeling lazy would be kegging not bottling lol

Thinking about doing a coconut porter and looking to use Sabro in the dry hop along with dried coconuts. Am I crazy? I have a half a pound of it left and would like to experiment with it a bit.

@Yesfan I bought a 2” TC to 1/2” hose barb with a two foot length of silicon tubing. It has made dumping a lot easier and a lot cleaner.

I have found that I can control flow better by pinching the silicon tubing attached to the attached to the reducer that I use to dump the hops and trub into a bucket. I crack the valve and pinch the hose at the same time. After racking the cone, it is usually free of debris.

cheese muffins were a hit.

Saw this on Instagram and wondering if anyone has any experience with this?

I picked up a couple things from brewhardware and added four oz total of citra and mosaic cryo to my order.

2 cups KA Bread Flour 1.5 cups of GM AP flour 2 cups shredded cheese Canned Jalapeños chopped (~1/4 cup) 1 tbsp of kosher salt 2.25 tpsn of yeast 2 cups of 100f water Pinch of sugar I followed the steps of a Tasty post. Let rise for 1 hour, fold. Let rise for thirty, form. I split the mix...

I was waiting for the recipe to drop, I saw it on their Instagram a week or two ago (seems like I’ve lost the concept of time) thanks @pshankstar.

First attempt at a cheese bread: Jalapeño/cheddar/Colby Jack & the other just cheese.

Do you guys let the yeast free rise to room temp or just pitch the yeast directly from the fridge? I have a half a quart of Hornindal in my beer fridge and am wondering if I should pitch the spoonful from the jar right out of the fridge or let it rise to room temp while mashing and boiling.

I saw that on their Instagram page

I was thinking the same thing. I wouldn’t think there enough CO2 pressure to overcome the head pressure of the beer.

Bought a sack of two row and enough adjuncts to go with it

Given what’s going on around us, let’s get this thread moving again. I am starting my habaneros and jalapeños tonight. I can’t wait for the soil to warm up and plant some spinach and salad mix.

I did a 2:2:2 WP and DH with Citra:Vic Secret:Sabro. I just kegged it and Sabro is def the star of the show. A lot of ppl on here use a smaller ratio as Sabro can get overpowering and cedar like.