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Two pounds of kernels is going to give you about 30 quarts of popped corn. :cross:

High gravity and Belgian yeasts are a potent combo for some "energetic" fermentation. I would: A) Anticipate some overflow and make sure you have a pastic drop cloth or something similar under your bucket. Something like this??? 2) Plan to get to the bucket a couple times a day to...

Sorry. I cannot agree. Chill haze is due to protien particulates remaining in the beer. They exist regardless of whether the beer is at room temperature, or chilled. We attempt to minimize the protein through rigorous hot break (a good rolling boil) and quick and thorough cold break (quickly...

Belgian yeast with Centennials hops? WHY NOT?!?!?!? Sounds interesting, and brewing a little outside the recipe envelope has never killed anybody. Not yet anyway... :D

This one got into an onion patch.

I dry hop in the primary all the time now. Just make sure fermentation is complete. You'll also want to put a piece of cheese cloth or a 1-gallon paint strainer over the stiff end of your racking cane. That will effectively filter the beer but not clog. :mug:

I remember when this was the biggest, baddest thing on two wheels. (Because most Harleys at the time were sitting idle in peoples garages over an oil drip pan) Honda CB750 - Circa 1973

I suppose it will depend greatly on the individual and their normal dietary habits. Most new homebrewers (yours truly included) suffer from some pretty explosive gas as a result of consuming large quantities of yeast that exist in our homebrew. With time we adapt and develop a tolerance. I can...

Final attenuation isn't determined by how much yeast you start with. One pack or two, by the end of the fermentation, the yeast have multiplied a billion-fold. What drives thorough attentuation (low FG) is the mash temp and mash rest time. The lower the mash temp, the more fermentables you...

A nice hopped up IPA... Cuz I have a lot of Centennial on hand.

My quarterback always ran in circles...

Step one to making jello is "cook" gelatin in hot water until dissolved. Step two to making jello is to chill said mixture. Pouring one cup of dissolved gelatin into a 36 degree keg is like step two above. You may not see cubes of jiggling jello in your beer, but that gelatin is tightening...

In order to maximize the effectiveness of gelatin: Mix one Tbsp per 5 gallons of beer in about 4 ounces of cool water. Allow the gelatin to hydrate and "bloom" for a few minutes. Place over medium heat and stir until water becomes hot and gelatin dissolves completely. Do not boil. Pour...

Yeah. You're fine. I have 1 and 2 year old hops vacuum sealed and in the chiller. I use them all the time. Heat, humidity and sunlight are your foes when it comes to preserving hops.

The yeast strain used is only one part of the attentuation formula. Take a highly attenuating yeast like Notty, then do a 160 degree mash rest at 40 minutes, and that high temp/short rest will override Notty's abitlity to attenuate to a very low FG. Nothing replaces experience and careful...

I don't think the question is quality so much as style. A well crafted Mild is a relatively light grain bill and light on the Hops budget. It can be brewed to medal standards and still be extremely cheap to produce. Same goes for Light Lagers, Ordinary Bitters, Cream Ales. They may not be style...

This beer bottle conditions very well. Just make sure you are at terminal final gravety for a good 2 weeks to allow residdual sugars to dry out.

Thank you for the "thank yous". We have a pretty good boss and an awesome clubhouse. Sent from my SPH-L720 using Home Brew mobile app

I always thought Hershel looked a little familiar. "In Cold Blood"

Agreed on a good episode. There are a ton of stories you have to follow now. Seems like each week is getting dedicated on focusing on those sub-plots.