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Oh yeah! Probably better part of a pound once dried....

I thought most of the truly wild hops were smallish cones :confused: But I don't know why I thought that. I was thinking about the grapefruit aroma, and then thought it might be bordering on "piney", so my other thought was maybe Chinook - but the lupin glands are a pale sunshine yellow, and...

My salmon fishing results have been abysmal, but on the bright side... I found these growing by the railroad tracks on my way to the river. I live in the Fraser Valley of British Columbia, a historic hop growing region. I'm guessing they are Cascade. Lovely grapefruit aroma!

Just packaged 8.2 oz of Fuggles but used the dry equivalent of 2.2 oz of wet in a batch of ordinary bitter. So 10.4oz, running total = 758.57oz

A friend gave me some Sanke keg equipment. :D There are four keg connectors with lines for CO2 and beer, and a 3-way manifold. One line off the manifold splits into two lines. SS connectors are attached with hose clamps at the shank ends of the beer lines, crimps on the rest. Beer lines are...

You can get free ice from ice arenas sometimes. You might have to call ahead to get the Zamboni schedule, the ice pile probably doesn't last long where you live.

You can get free ice from ice arenas sometimes. You might have to call ahead to get the Zamboni schedule, the ice pile probably doesn't last long where you live.

They were discarded from cruise ships many years ago. I have been unable to trace an origination despite looking. They could be from anywhere....

I've scored a deal from a friend in the restaurant equipment business... He's given me several 1/6bbl Sanke kegs, all the gas and beer lines, the keg couplers and a 4-way manifold! I picked up a nice used 7.2cf freezer on Craigslist and am busy converting it to a keezer. My question is...

I have what seems like a lot of booze in carboys right now... I have been making a Pilsner Urquell clone, and often take advantage of the winter weather for the lagering. However it's been a warmish winter hereabouts, and the spring is heating up. It hit 17 C here today...

My other hobby brings me to Japan (Kashiwa area) once in awhile. Maybe I can brinh stuff along. I live in Abbotsford. Could be fun to meet a brewer there/here! Chris

I picked up the Wyeast lambic blen d today. I figured for my first "wild brew" I don't want to take too much risk. I racked into the carboy the other day, but have yet to add any bugs. Wil check the s.g. when I do.

Ah, I misunderstood that. Does it merely ferment to dryness then? And add the aroma character of course. Chris

Yes, just on top of the pellicle that formed on the top of the starter. Not sure... I had read somewhere that it had been done. Started up pretty quick. Chris

I completed a full turbid mash with decoctions about a week ago. I started the wort on Wyeast 3942 Belgian Wheat. Tonight I racked to secondary. I have a Wyeast 5112 B. bruxellensis smack pack that I planned on using next. However, I also cultured the dregs of a bottle of Lindemans Kriek...

OK, so I tried it! Sort-of. It worked fine. Pitched at room temp, then refrigerated the culture for about 4 days. I did pitch to wort that was at about 11 degrees C. Whether it makes a difference in quality I'll have to see. Chris

Damn auto correct... I meant tubid mash. You have a very non-turbo mash from the sound of it!

I don't think you need the turbos mash unless you are using unmalted wheat. I'm still sitting on my Brux. smack packs, and no actual experience as yet... But, have a Lindeman's Kriek I cultured the dregs from and it took almost 2 weeks to begin to work. I believe I've heard that Brettomyces...

@Fryish: My aeration consists of pouring my brew kettle from as high as I can lift it above my primary, then splashing the s**t out of it with my brew spoon... Can't think how the Venturi could be higher risk. I think the keys are sanitation, and not having fresh wort anywhere near where you...

@Fryish: My aeration consists of pouring my brew kettle from as high as I can lift it above my primary, then splashing the s**t out of it with my brew spoon... Can't think how the Venturi could be higher risk. I think the keys are sanitation, and not having fresh wort anywhere near where you...