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Last time I did the following and posted in the BIAB forum. Thinking there's more activity on this section and I'm definitely a beginner so will try posting here: 24l batch size 6.5kg (14.35lbs) australian 2 row 20g (.7oz) chinook at 60min 20g cascade at 5min 20g willamette at burnout Split it...

Due to some mistakes I just made my first batch of beer and the hops were in there 2-3 weeks (I used few different containers to experiment). Nothing I would call grassy. Just one experience so take it with a massive grain of salt.

The Willamette one was somewhat hoppy. Like a sierra nevada pale ale or something but less bitter and not as full bodied. The cascade one was more like the typical piss beer. No dry-hop at all smelled like crap. I've got another packet each of all the hops so will do another batch with all three...

The following article, as well as several posts here, suggested that adding hops during the early stage of fermentation could create cloudier/murkier but more flavorful beer. But like seemingly everything else relating to beer brewing it seems to be an ongoing argument...

So I had the occasional bubble at the airlock after about 2 weeks so decided to keep waiting and just bottled today. 23 days in I think. Was going to bottle a few days ago but my fiance convinced me to go to a market with her and I was so hot by the time I got back I just vegged near the AC...

Ah, t-shirts around them. Good idea. Yes, I use a corona mill (had to look up the term). It was all wonky at first and I was kind of surprised at how well I was able to get it to work, but it's a lot of work milling 6.5kgs. Should I be getting a lot of flour-ey sort of fine particles? Mainly...

checking things out a little over 24 hours after pitching the yeast...there is significant activity in each fermenter but noticeably more in the fermenters that I put the hops in. At least 2-3x more activity.

I chucked the yeast into the pot and then shortly after moved it into four different fermenters. The idea was to test how much influence dry-hopping had and also to use up all my hop packages. So I used 20g chinook at 60min, 20g cascade at 5min, 20g willamette at flame out, then the idea was to...

Got it down to 18c, re-sanitized everything, chucked in the dry yeast, and filled up the four bottles I had for fermenting. 7.5l bottles with 6l of liquid in each. Totally forgot wtf I was doing and put the cascade and willamette hops in that I was going to use for dry hopping. Managed to...

I mashed the grains at around 150 and then boiled it and added the hops. Used an immersion cooler to get the temp down to around 40c or so pretty quickly, but then the temp has been stuck. Even leaving the wort overnight in a relatively cold room it's still sitting at around 25c which is too hot...

OK...so sitting here...10:50pm where I live....have to get up for work at 7am tomorrow...wort has been hovering at 35c for about 30 minutes now...would I be wrong to put a lid on it and deal with it tomorrow? EDIT: It's sitting in a room that's about 16c which is about as cold as I can get...

Alright, so done with the barley. Burned a hole in the bag re-heating but not much seems to have come out into the wort. maybe 1 inch diameter. gravity is up to the low 50's which I guess is maybe about right? Got my hops in sanitized dishes waiting to be added and just starting the water...

Was worried that the grain on the bottom had 'cooked' somehow due to the heat. Phew. So I had brought it up to 67 or so and then let it cool down to 65c (150f) which took about 25 minutes. Up to the high 40's or low 50's now adjusted for temperature. Kind of hard to read the hydrometer for me...

First impressions: milling 6.5kg of grain by hand with the cheapest mill you could find (which took some finagling to even put together properly due to poor manufacturing) is a hell of a lot more work and quite messy. Note to self to invest in a better grain mill if I keep at this. EDIT: Just...

I'm new to home brewing but thought I would mention I used to be really into tea and the weather that year, when it's harvested, and so on, could have a pretty dramatic effect on the flavor. I would suspect there might be something similar with hops. Especially if you're getting it from one farm...

I was teaching at a really expensive private high school in Beijing when I made the original posts. Now teaching at a small university and liking it much better. The kids at the private high school were spoiled brats unless you taught the top classes. The top classes were amazing, voracious...

I can almost guarantee you that would be considered some sort of natural viagra in China :P.

Must have spoke wrong. I went with 9 secondary fermenters that are relatively small (7.5 liters). a 24L (~6 gallons) batch would fill four of them I've figured out so 9 was kind of a stupid number to buy (didn't account for having to leave room at the top...was thinking doing three ~5gal brews...

OK, reading more, looking at the bits of advice on this thread, and realizing I had willamette hops on hand...how about this for a new recipe? Looking for a APA with a gentle (not so bitter) hoppiness to it and to experiment with things a bit to gain more knowledge about hops. Also getting a bit...

After reading part of the Bonzai bus thread adding on an equipment list in case there's any suggestions and for anyone who might stumble upon this thread in the future. I have a pretty powerful propane burner in my kitchen already so don't need a burner. It's maybe an excessive amount of stuff...