Search results

Actual Honey, not malt. My in laws gave me a mason jar from their 2018 harvest. I am not really going for a particular style, just using what I have.

Yumm. I will have to post my progress when I get home.

I have 3 tomatillos that are going gangbusters. My mom gave them to me, but have no idea what to make with them. I am guessing a salsa verde????

Saw the exact same email. Not sure what to think of it. I also had to brush up on my t90 vs t45 pellet knowledge.

So, used Hornindal for the first time this weekend, used Hothead previously. Recipe: 11 lbs Golden Promise 3 lbs Honey 28g Simcoe @ 15 39g Southern Promise @ 5 56g Simcoe WP for 30 min at 160 Pitched half a packet of Hornindal manufactured in March. Pitched at 85f and am pushing back up to...

“99 shots of espresso on the wall, 99 shots of espresso, you take one down, pass it around...” Sorry, I couldn’t help myself.

Yupp, time is money, but thankfully I am not getting paid to make homebrew.

Thanks. I might be just saving up for a Behmor, while roasting the beans I have.

Second roast in the cast iron was way better than the first. Had less charred beans, but man it would be nice to use convection like you all, instead of conduction.

Not impressed, just a hop in my opinion. If I can recall, I got a jolly rancher type of flavor.

I pitch one pack of 34/70 per 5.5 gallon batch.

Welcome to the club, it was the best brewing choice I have made so far.

Those crackers look tasty

Fermcap

Lady bugs will work the best. I tried everything on aphids that were on some of my wifes outdoor plants last summer. Lady bugs were the only solution. Not sure if you want them inside though..

When it gets down that low, I don't know if I could tell the difference is all. But hey YMMV! Brew on and good luck on getting sub 1!

Why?

I haven't since using a conical, but I polish off a keg in the same time frame as @Dgallo. Also, bev gas is not pure CO2, there is trace amounts of oxygen. Enough to cause oxidation:drunk:????Someone smarter than me could answer that.

Thanks @jammin, just bought 5 lbs of the Ethiopian. Time to start a new hobby!

Newb question here: When describing the flavors of a particular bean, is one able to get those flavors no matter the brewing process (ie espresso or pressed)? Or is it dependent on the roast?