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Just purchased a bunch of hops, including some Lubelski. Those are from Poland, AA: 2.8% and the description is that "it's high humulene content is outdone only by its rare, high levels of farnesene. This oil profile results in interesting aromas of magnolia and lavender" Its pedrigree is Saaz...

Alright, @Sundy and @Vale71 , please step back and take a breath. You've both made your point, no need to reply again. Your posts have both been reported. People like information, but not arguing, if that makes sense - its makes it unpleasant to read. Thank you both for your information...

Yeah, I said the delicate like a flower thing to rile her, not to reflect on you LOL. We'll see if she notices . . . . . if I'm not around for a few weeks, its because i've been banned. The cork is a great idea!

@Yooper uses a tippy tun LOL - but that's because she's delicate, like a flower. Looks good. Do you worry that the heat from the kettles will be too much for the wood? Not start it on fire, but scorch it or something like that?

Again, going from some kind of hazy memory, isn't passivation supposed to provide a needed, or at least useful, barrier? Not to dissuade you from getting your stuff shiny, just raising a point. With my stainless steel, I use pbw and a scrubby sponge, never use an abrasive on it, but that's...

@TheHairyHop Don't let the old-fart stick-in-the-muds get to you LOL. I say that as an old-fart stick-in-the-mud who doesn't particularly enjoy the NEIPAs and hazy IPAs (and don't get me started on pastry stouts or fruited kettle sours). I am definitely old school in my personal brewing and...

What they said ^^^^^ Twenty five years is a serious break LOL. Sounds like maybe there's a story there?

What he said ^^^^^ About a year ago, I stopped using a counter flow chiller and have gone back exclusively to an immersion chiller. For my style of brewing, my brew day, its just a better fit. For example, I love the way I get a ridiculous cold break with the immersion chiller. Let us know...

Acid is our friend. The vinegar is a good start. Soaking it in Star San (also acid) will remove some build ups sometime - you can make it much stronger than you would for no-rinse sanitation.

I am not at all surprised that Eden cider would age well. One of my absolute favorites among commercial ciders. I've yet to have one of their ciders that I wouldn't buy again. During the pandemic, I've been occasionally ordering them by the box and having them shipped to Chicago from New England.

I think it is supposed to change colors when you use it, right? I can't think what that process is called, if it is even a thing LOL. In any case, I found this thread here on HBT that might help you out Question about Stainless Steel, Discoloration, Hard Water Buildup, and Passivating

You are in my prayers for a rapid and full recovery. As for beer, whatever you like, man. I always like West Coastish IPAs, a little more malty IPAs, Pale Ales. Lately, a nice amber lager or a Dortmunder. An Irish Stout, or a Foreign Export Stout.

I've posted about using our hobby to do good before, This autumn and winter, I think a lot of us are feeling a little isolated and in need of some community. Since September, I've organized an every-other-month online event featuring some spoken word and music, and I've distributed beer...

On Sunday, I brewed an old school West Coast-ish IPA - aiming for dry and bitter. Used Chinook and Jarrylo hops. But the experimental piece of this was trying Omega's new Sundew yeast strain. It is a part of what they call a POF- project. You can read about it here. Anyone have anything...

For big beers, I sometimes try to plan my brews so I am brewing a smaller beer with a yeast strain and then saving a significant portion of the yeast to use in a bigger beer. I usually try to keep it for no more than a week or ten days, and might 'wake' it up a bit by letting it warm up or even...

I've pitched up to four packs LOL, expensive but that's the price I paid for being lazy. I use a pitching calculator, to see what I need and generally follow whatever it says. I've used both Beersmith and Mr. Malty's calculators

I use a wand that screws onto an O2 cannister that you get at the hardware store. I bought mine from Williams Brewing a few years ago, they are available at pretty much every homebrew store. You sanitize it and after you've transferred to your fermentation vessel, you stick the wand into the...

Me, too. Unless its a style where I want to use a liquid yeast and I don't get my butt in gear to make a starter, then I pitch multiple packs. But I do use quite a bit of dry yeast. On Saturday, I brewed a Foreign Export Stout and could have used any number of liquid English strains, but...

I've had buckets that didn't seal well, also. In any case, even with carboys or whatever fermentation vessels you use, the air lock isn't a good way to monitor fermentation progress, as you say @Mtrhdltd The lag time between pitching and visible fermentation activity is probably being taken...

Hey @Tim Gleason and @bovine_OB, small world, I spent two years of my childhood in O'Neill before we ended up in York. Such a coincidence that there would be three of us here from such a small town - probably about 3,000 when we lived there.