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I think you are going to have a tough time with this because not many folks have had their stuff. Being from that area I have and I think their process is pretty cool! Only 5 IBUS from first wort hops and all the other hops added after flame out? All of their stuff is so unique its going to...

So there is a brewery up here in Limerick Maine called Gneiss Brewing and they do all German wheat beers obviously with an american twist on things. They have a roggenbier that is completely barley free and is acctually 70% rye and 30% wheat. I have had it and it is THICK to say the least...

Over the weekend I was in Portland ME at Bissell Brothers Brewing and they had a single hop Pale done with Huell Melon hops and it was amazing. I now would love to experiment with these my self as the character of them is unlike any hop I have ever experienced. So the question now is...where...

I figured that would likely be the case but wasn't sure. I can always count on this place to give me some solid answers to all my questions!

So my brew day got a little messed up my brew bag was to small for my kettle so the mash was too tight and only converted to about half what my sg should have been so I added a lb of honey to it. I plugged it into brew toad and it looks like my sg should be around what it should have been now...

The only SMaSH i have done was a 2-row and mosaic and it was amazing still one of my favorite brews. 2-row is such a simple base malt really let the complexity of the mosaic shine through

Aroma is very pleasant lots of bright citrus orange notes Sent from my iPhone using Home Brew

I have used summer a few times now but only as a dry hop as I read it lends it self best as a dry hop. Each time it adds a very distinct citrus orange aroma to it and I love it. I just bottled possibly my best beer to date an IPA with El Dorado Mosaic and Summer dry hop I highly recommend...

Thank you everyone for your input I really appreciate all of it! I figured it could not just be that easy other wise it would have been done already. I think I am going to try it out anyway start by splitting a batch into 2 - 1gal jugs having one gallon pass through this and the other not and...

I get the heat thing but how about a dry hop there is no heat involved there. Also dogfish using the "Randal" has beer flowing cold off the tap threw a similar set up so this process has to have some positive effect I doubt it's just "wasting hops" Sent from my iPhone using Home Brew

So I went to the hardware store and came up with a prototype design very basic. Wort flows into the chamber filled with hops then out into the fermentation bucket Does this make any sense to do? Sent from my iPhone using Home Brew

Ya I have no pump and brew in my small apartment kitchen so I am trying to do this with minimal equipment and added steps. I will work on a design this week and post what I come up with, I have a vision of what I am thinking of in my head just need to put it together and see if it makes enough...

I have heard of a hop back but thats not what I am talking about. My wort never leaves the boil kettle before going into the bucket since I use an immersion chiller. What I am talking about is something like a filter but its packed with hops that the wort must pass through to go from the boil...

So I had been bored at work today and was thinking of more ways to add hop flavor to my beers. Has anyone ever tried or heard of someone running their cooled wort through hops into the fermentation bucket? I was thinking of building a container to hold the hops that would attach to my vinyl...

awesome thanks guys i will taste it in 4 days see where its at and go from there.

I do almost exclusively 2-2.5 gal batches and my 20qt pot works great for me never worry about boil overs and always end up with the right amount of wort at the end. Got it on amazon for 28$ shipped to my door Sent from my iPhone using Home Brew

So yesterday I moved a small test batch of a simple stout into secondary with some medium toast oak chips that I had soaked in vanilla bourbon. I did .5 oz of oak soaked in 1.5 tbsp of the vanilla bourbon extract into 1 gal of stout. I plan on aging for 7-10 days just wondering if this sounds...

I've looked into this a lot today and seems pretty split on whether hot side aeration is actually something to worry about or not. Either way I did it and now I'll wait to see the results I guess Sent from my iPhone using Home Brew

isnt aeration of the wort pre pitching a good thing or have I been mislead this whole time?? I did use this process to add the pineapple juice still and didnt affect gravity at all still came in at 1.048 as predicted by brewtoad.

I'm doing a pineapple saison this weekend and wanted to know how I can account for the sugars from the pineapple juice. I'll be adding it at flameout in a frozen chunk to help cool the wort as well. Right now my grain bill puts me at 1.048 OG but I guess just assume it will be higher with the...