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I wanted to finish some older bags of hops :ban:

It's not that I want to smack them on the head, it's just that I don't really get some of their reviews. Most try to describe hop flavors using fruits and other stuff, instead of just naming the hops. When i have a beer, I am thinking "wow the Columbus is really huge in this one", "nice Citra...

I keep 4-5 gallons of sanitizer in a bucket sealed with a lid for a month maybe even more depending on a much a brew. I usually can tell when the solution starts changing color or have a beery smell thats when a make a new one.

A 3 gallon DIPA with Warrior and Falconer's flight on Saturday

I tried 14 oz of hops (mostly Azacca and Citra) in a 1 gallon batch and it tasted like sope... Never again

HBT is the living proof that there is no snobbery amongst homebrewers. I've never seen a community so passionate, open and friendly. We all started somewhere and needed help and advice at one point. Actually I'm sure this guy is not a homebrewer and is the snob himself. When people actually...

hmm wut??

If you manage to get the exact same FG (which I doubt you'd get), the beer with with the crystal and caravienne would definitely have a more pronounced malty flavor. But the in my opinion mouthfeel would be perceived thicker in the higher mashed beer. Though 153F and 156F is pretty close to...

Of course it's fine, I use my sanitizer over and over again, and never got an infection

Looks tasty, I'd have one What are the off notes you detect? Esters? Yeasty?

Glad to know I don't have to throw away my PET carboys :p Thanks for your work!

Where is Bissel moving to?

I imagine that 100% vienna with 04 would be very bready/malty. I wouldn't look anywhere else Just try any pale malt with a clean neutral yeast strain. Maybe you are not using enough hops to balance your brews I made a blonde ale recently with pislner/wheat/vienna and came out very bready (but...

I make sure priming solution and beer are at about the same temp, I've had issues with warm priming solution and cold beer not mixing evenly Use the warmest temp the beer was at at any time after fermentation was done, this is to account for residual co2

I tried the hopstands a few times and ended up with overly bitter IPAs, even at cooler temps. Calculated 60 IBU and ending with definitely 90 or more. I've been sticking with the 5 min final additions now and my beers have been improving a lot. There's too much uncertainty on the IBU and flavor...

I'd love to try it! Whats the recipe

I would follow this http://brulosophy.com/methods/lager-method/ Clean lagers with precise temp schedule, it works!

I agree, I think people worry to much about non significant issues. Most of the stuff people worry about aren't an issue at a homebrewer scale (like hot side aeration, mash and boil length, sparging, efficiency (who cares?).. etc) However, there are a few important steps to follow to make GREAT...

I would do: :mug: 95% 2 row 3% crystal 2% carapils With mash temp right at 150F Also, I would dry hop with 2oz of Citra or Galaxy

It will be fine, unless it isn't