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I have not. I've used close to a pound of 2018 crop and it has been great (same with 2018 Citra). I'm surprised to hear that they didn't do anything about your concern for Columbus hops. Then again I have not had any issues like that before with them as all of the hops have been good quality...

Who was the retailer? I don't personally use cryo. I cant justify to pay 5-6$ an ounce. Have you seen remarkable differences in your beer using them? I shop with Yakima Valley Hops and they have great prices and customer service. Their 2019 crop of Mosaic (pellets) is going for $22.99. Many...

Really.. You had to post a picture of yourself on here to make us all feel bad? C`mon man this is a homebrew forum!

Is that.... a Gym Brewery!? You might as well just lift that BIAB for your workout ;)

Should you still brew!?! :confused: There is no way I'd wait 2-3 weeks to brew over a half pound of 2-row. :smh: With that grain bill you wouldn't even be able to tell the difference making up the ABV with table sugar, maple syrup, brown sugar. I would just replace the gravity points with...

Since we are talking about kit instructions. Do not worry about doing any secondary fermentation of your beer :mug:

Up to 30C is key. Your temp will work fine. Most people just put bottles in closet/pantry/corner of a room/etc at whatever temp their house is at. Your bottles should be nicely carbonated in 2 weeks time

Keep it simple. 1. Fill kettle with volume of water you intend to boil with- most kits state around 3 gallons 2. Heat to steeping temps <170 degrees and put in steeping grains and hold for ~15 min 3. Remove grains and raise to boiling temp 4. Cut off heat and add DME/LME, mix well, then again...

That's not necessarily true. I started like that when I lived in an apartment. It is possible to get 3 gallons boiling pretty well. I used to make kit beers with ~3 gallon boil and top up in the fermenter up to 5 gallons. This actually saved me time cooling as well- I used to get my pot in an...

You're in the kitchen cooking, stirring a stew to serve, and just for a second you get worried about cold side oxidation.

HB- home brewer.. ATL- where I live.. 73 was the first number I ever had playing sports (and is the opposite of my twin brother #37 that we use in usernames/sports/etc) Pretty lame all around. I was too lazy to think of something more creative.

Well, that's an important thing to know! Missed that.. Thanks for the advice. ill look to do 1-2 ounce late addition/or flame out with the nelson

Yup I'm high 40's at 12PSI and takes about 10 days. Its worth it in my opinion to do it this way. I will occasionally get impatient and force carb 30PSI for 3 days then set to serving pressure and that works well too.

Do what you think is best based on how long it normally takes to get to your carb levels. I would think 2 weeks would be the minimum- although I'm basing that on my experience with bottling I've never primed in the keg. Even if you set your pressure at 12-15 PSI you'd get your carb levels in...

do you normally force carb or prime in the keg? If it were me I would let it finish out and then keg/force carb given the amount of time left until Christmas so I could get the carbonation levels where I wanted them

Of course. I like the idea of a subtle white wine flavor/aroma in the background. I imagine my mind perceiving the wine flavor to compliment the dryness of the saison.

Oh no way. Well, that was a failed joke

*Inserts long post on how Northern Brewer is owned by Inbev*

@redllama Thank you! I will give them a try that's right around the corner for me!

Thanks for the advice- that's the trend I'm reading- that Nelson can be overwhelming. Also, 4 months... Too long for any keg of mine! I like to turn over a variety of beers :rock: