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I grew MT Hood hops in San Francisco Bay Area in 30 gallon tote bins.They grew like weeds. The first year they produced quite well. Hops like sun, you got that. I think scale matters. This can be to your advantage. You growing a handful bines as a hobby is different than growing a hundred...

I get the feeling with FWH it is a turn it up and then turn it down proposition. You are turning up the IBU but you are turning down the the attack or the bitter bite. But this is anecdotal at best. Take it with a few grains of pink Himalayan salt.

Do these fortune cookies come with fortunes that include winning lottery numbers? Otherwise, crush them up and substitute them for oats in a recipe with oates. Or . . . . . Check out the thread where brewer uses corn flakes.

FWH. That is all over the place. John Palmer says it is results in 110% bitterness compared to a conventional 60 minute boil. A respected Homebrewer says he considers FWH = 20% of a 60 minute boil. More Than or Less Than a 60 minute boil. From two respected credible homebrewers. Then there...

edit. deleted duplicate post

My assumption is with a 60 minute boil, the flavor and aroma induced is fairly minimal. As I said, I am a not "to style" home brewer. I am OK if some non traditional flavors and aromas sneak in. I have Perle pellets I plan to use for late additions. If I want to go with other hop varieties, it...

Some PVC (and other like materials) is rated for high temps some PVC is not. If you do not know for sure about a specific peice or device, I advise you assume it is not. Look for an appropriate substitute.

There is a great book called "The Hot Zone" about the early days of ebola virus. The researchers that were at risk to be exposed to ebola, always kept a bottle of bleach handy in case of accidental exposure. These scientists and doctors could use just about anything. They trusted bleach. I use...

Good to hear I did not overlook something. Hallertau Blanc are not strictly German noble hops. They have some new world hop in the lineage. I am not a "to style" homebrewer. I figured if there was any leakage of flavor and aroma, it could be interesting. The malt bill is 78% munich malt, so I...

So I bought some Hallertau Blanc hops, @ 9.1% AA. I was thinking of using them @ 60 minutes additions. My assumption is at 60 minutes you will get mostly generic bitterness flavor, maybe some residual of the hop's varietal flavor and aroma profile. In other words, all 9.1% AA hops @ 60 minutes...

Certainly it is none of my business what you pay for the products you sell, or your mark up. But doing the mental math, at $8 per, hard for me imagine that yeast is a money maker for a Typical LHBS. My LHBS, I am amazed at the amount of yeast he keeps on inventory. I would be impressed if he...

A few pumps and hanging upside down on a bottle tree (also with the $15-$20) is all I need to keep from worry on bottle day.

My first Vinator pump I got used, it had been used for a while and it lasted me for several moreyears. I gave it away when I moved. The replacement has Bern fine. One vote for nope on the Vinator , one thumbs up. Before that, I would put bottles upright in a plastic tote bin and siphon...

PBW is not considered a sanitizer. It will remove dirt and particles from a surface. Dirt and particulates that can harbor microbes. But the surface could retain various microbes and such. You would need to follow up with a product designed to kill little nasties. I would expect anything...

I like Star San. I use it regularly. Interesting that Iodophore kills a wider spectrum bad things. I do not find myself soaking my hands in the Star San. For bottling, I use a bottle pump. Bottling is enough of a chore, the $15-$20 is worth it to make things go easier.

I am going to believe for a LHBS that managing yeast inventory has got to be difficult. Home brewers want so many different strains, they want it now and they want it very fresh. There are what, 4-5 different brands/strains of Chico Ale Yeast? One customer loves Brand A, but refuses to use...

If I was convinced I needed lots of yeast. Make a starter, grow the yeast, decant new yeast and dump that new yeast into a fresh starter wort. The second starter would be larger than the first. At some point the second starter looks like a batch of beer. So why not brew a beer in place of the...

Typically you use gravity to get the wort out of your kettle into your fermenting vessel. You have a pump to do that. The only height needed is enough gravity and drop to prime the pump. I experimented and I can get way with some 2x4 and plywood, ~ 4".. (Cheap to build as well) I do not like...

My BIAB kettle sits about 4" off the garage floor. 2x4 plus some plywood and silicone insulator pad. I have not found any motivation to raise it up any higher. I got a pump that gets my chilled wort into my fermenting vessel just fine.

If you can live with the expense, breaking down a barrel and using a stave(s) sounds like an excellent Idea. I have been told that the advantage of staves is in using a higher side grain to end brain ratio. That is one of the drawbacks of oak cubes, 1/3 of the surface area is end grain. And end...