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I'm excited to put this together, I find the tube clamp to be inconsistent and such a pain!

4704 + 3g Schwarzbier 3g Irish red 3g Maris Otter and Ahtanum SMaSH 3g Saison 3g NEIPA 3g low-abv IPA 3g rice lager 3g Flanders red 2g Simple mead = 4730

Same here. I also really enjoy Lionshead, $16 for a case of 24 bottles of a decent lager is a great deal! I used to go visit my college roommate in Philly after we graduated and moved farther apart and he always had a case of Lionshead in the fridge.

I always have a few packets of S-04, Nottingham, Abbaye, WB-06, and 34/70 on hand as my core yeast library so thankfully I'm covered for most styles no matter what. I'll likely ferment with either S-04 or Nottingham and then pitch the Roeselare blend and see what happens.

I did this last year with my first year centennials, mostly because I didn't know when to harvest and ended up doing so too early. The flavor profile was grassy/vegetal but overall wasn't very present in any significant way.

I won't be able to get another at this point so I'll take my chances. Thank you!

Makes sense, thank you. I may even try Jamil's method of fermenting out with an ale yeast and then pitching the 3763 for the long aging process, although I've heard anecdotally this method results in less sourness which is what I would be after.

An important clarification!

In an absolute bone-headed move, I stopped at my LHBS after work to pick some things up and left the bag in the car when I went inside (I have an infant at home, I'm tired and making poor decisions). It's been really hot and hitting >100F inside the car and unfortunately one of the items I left...

I have somewhere between 0.3-2 oz each of ahtanum, Amarillo, azacca, cascade, Comet, crystal, Idaho 7, Mount hood, Northern brewer, nugget, saaz, and willamette from a sale last year. After brewing with some of these, I can't really tell much of a difference. I'm going to make a big hoppy west...

HB rice lager with sorachi ace hops. 3.4% abv 20 ibu. Initially dominated by grassy dill flavor but 4 weeks lagering in the keg and it has mellowed big time.

That is a good point, for some reason I always associated magnum with lagers and CTZ with APAs/IPAs. I grow Centennials and I will brew up a few hoppy batches at the end of the summer with what I harvest, so I guess in reality I carry 6 hop varieties.

I've been doing this but I tend to accumulate lots of random small amounts (<0.4oz) of lots of different hops. I was more inspired to clean up my storage space and simplify everything.

I'll definitely keep an eye out for deals that are too good to pass up!

Thank you, I figured this would cover most bases

Hi all, I've brewed ~50 batches and I feel like I've tried a large variety of hops but often I can't tell subtle differences between hop varieties. In the spirit of saving money and buying in bulk, I'm looking to consolidate my hops inventory and only keep 5 varieties on hand for all my brews. I...

HB low-ABV ale inspired by David Heath's recipe. 1.2% 13 ibu

I never re-yeasted this recipe and instead I opened the first bottle after 3 months of bottle conditioning and it was completely flat. I was thinking the batch would be a dumper but I decided to wait another 6 months to let the remaining bottles condition in the basement and I opened my second...

Hi all, I'm planning a Cal Common and while I'm open to buying Wyeast 2112, I have a bunch of different dry packets in my freezer and I'm wondering if any would be a reasonable choice, even if they aren't true to style. I'm considering: Nottingham fermented at 62℉ Bry-97 fermented at 62℉ M44...

My first homebrewed NEIPA. All-extract, no boil recipe and I threw in an eclectic mix of random hops I was trying to get rid of. Whirlpooled with bravo and idaho 7, dry hopped at high krausen with Amarillo and Centennial, added a second dry hop charge at day 4 of Amarillo, Azacca, and Mandarina...