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What is the difference between wild hops and the varieties that we use to brew? The reason I am asking is that there is a fence near where I live full of hops. Also is there any way to find out what kind of hops they are?

I pounded the pavement for 35 years. The last couple were filled with injuries - minor but annoying. So now I work out on the machines at the gym - three very intense workouts with recovery workouts in between. My beer consumption has been pretty consistent over these years so my problem is...

I did the same as raceskier. I had it in cool water in the basement for 8 days then brought it upstairs for several days before going to the secondary. Things turned out well. Was all this necessary? I don't know but it was suggested on their website.

Thanks to both. zero, you are right. I need to think a bit more about this. I have made several AG IPAs and a PM - all Dogfish Head clones and have a Stone IPA Clone in the fermenter at this time. I don't believe that I have tasted an English IPA but I am assuming that using English hops...

I am looking to put together my own recipe for an IPA and was looking for a guide to determine what percentage of certain malts to use. I will be using Pale Ale Malt as my base malt and then a percentage of either Munich or Amber. For head stability and mouthfeel I am either using CaraPils or...

What's work? Just retired and enjoying it. And homebrewer 99, take some of those saved up days and make some great brews. I hope those 18 months go fast.

KB - that is exactly what I am doing at this time. I am tired of wrapping cloth on the clamps.

Thanks. I looked it up before you guys answered and I am reading about it now. It is something that I will try.

For a while I also tasted one each week. Keep a log and note how they taste. It is interesting to see how a beer developes. Now I wait three weeks before popping the first one. But I definitely don't regret the "experiment" as Oceaneer put it.

Maybe I am not thinking clearly but please explain what you mean by: "I now First Wort Hop (FWH) all my full-boil hops additions."

There seems to be a lot of 90 min recipes out there. I just did one that has been in the bottle for 3 weeks now. It called for 16# Pale 2-row and 1# of Munich. I looked all over the place online for the source of the recipe but can't find it. I kept it in my log book but didn't include the...

I believe that 338 for an hour does sterilize the bottles. But as malkore mentions, it certainly is not necessary. I don't use the oven because it sterilizes the bottles. It is just my preferred method. All other methods are just as effective.

I use the oven method. - 338 degrees for one hour. Make sure to put bottles covered with foil in cold and, once the hour is up, let them cool before taking them out. You can then store them until you are ready to bottle.

I order from Midwest all of the time and usually get the act. pack. However I, like you, did use the prop. pack once without a starter and it did take a while. Everything turned out and the beer was good. I made Hank's Hefe and my wife really liked it. I am not much of a Hefe fan so my...

Been away but I wanted to give credit to who I got the recipe from. I used CBBaron's Oatmeal Stout recipe and adapted it to a Chocolate Stout.

It has been about 8 days at 1.030. I looked at my notes and it looks like I held the mash at 155 degrees for an hour. Did a mash out with boiling water and two equal sparges. I did get the grain bed up to around 170 with the mash out and the sparges. I think that I will give it another week...

Chocolate Oatmeal Stout OG l.062 FG 1.030 7# Pale malt 1# Chocolate malt 1#Flaked Oats 1#Victory Malt 0.50#Caramel 40L 0.50#Caramel 80L 0.50# Roasted Barley Late Addition: at 50 Min' 8oz Lactose 8oz Unsweetened Cocoa Wyeast Irish Ale Yeast I know that the lactose is...

The only thing that I have on hand is Muntons. Would that be an OK substitue that would not impart any off flavors for this type of beer. - Chocolate Stout.