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Hi there. Long story short, I have a friend who is looking to start home brewing, but she lives in Honduras... Do you guys/gals know of a home brew store down there? Or do the big on line brew stores deliver out that way? Thanks

They were in an urban setting by my wife's salon in Latham. They were just growing out of the ground (duh) between a telephone pole and looked like they had Been weed wacked pretty severely. I clipped the only long green bine and pulled some other old bines that had some growth and roots. I'm...

I think I found some. No clue what variety, or if male or female. I took some cuttings and am rooting them now. Wish me luck.

PS, I have looked around Thatcher park on their Hop Trail... Unless I'm blind that trail is misnamed. I also looked around parts of Grafton lakes.. Nothing.

Does anybody have a line on some wild hops near Albany NY? I am looking to dig up a rhizome or two. Thanks.

I love that this plant is older than everyone I know.

I have heard that adding the pith (weird white stuff attached to the peel) can cause a funky taste. Also, how much did you add? My gut tells me that adding it to the boil is where you went wrong. But I could be wrong. As far as the clarity... No clue man. Sorry this wasn't more helpful.

Fluid weight I think. I just dumped a jug or so into the beer.

The inlaws don't drink beer, but they do drink coffee. My mother in law has been begging me to start roasting coffee for some time, and after reading how easy/rewarding home roasted Java can be I am going to jump on in. Thanks guys!

16 oz at FO and 1.25 cups for bottling.

A little maple extract goes a long way. If you use grade B maple syrup the flavor will be more dominant and left fermentable(16 oz) Also bottle with some maple syrup (1.25 cups) As for the brown sugar... Maybe caramelize it to complexify the sugars a bit. Hope that helps.

I will look at my recipe and see how much I used. The maple ended up coming through nicely.

I did a maple porter a while ago. If you want the maple to come through use grade B at FO and bottle condition with grade B as well. Grade be is less fermentable which leaves more flavor and aroma. The wheat might be a good way to accentuate it too. Hope this helps.

Dudes. This thing is amazing. The only complaint I have is that there isn't enough hop aroma, but the caraway came through super subtly(aroma mostly), the pepper is up front but not over powering and as you drink it the flavor kind of divides itself and you get a showcase of the whole gambit...

That is a possibility. Just put it in the back closet for a month or so and see how well it mellows.

Awesome build!

I am all about listening and learning from experience, don't get me wrong. My stand is that the best way to see what works is by knowing what doesn't work. It is a fuzzy like I know. My goal in adding the caraway was to bring out the flavor of a nice rye bread. As I said before, I may end up...

Thanks man! That's why I love it. Some people will say things like "if you put that much [insert ingredient] in there you will ruin your beer." to them I say " if you want a boring beer then feel free to brew safely, but if you want something truly unique and outstanding you need to be willing...

I added them whole. I didn't think of crushing them. We will see if they come through, and if not then I will crush some and see what happens. Thanks for the advice! Maybe some corned beef and cabbage are in my future... Use some of this to cook the beef... Could be fun.

As far as tasting notes-- I tasted after the first DH and didn't note any caraway or pepper. Hops came through smoothly.