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Cap the carboy or the bottles? I think i read that the inward pressure can crack a carboy. Not sure if it's true or not

Same as everyone else, you don't use a blowoff until disaster occurs, then you always use one

And who really cares about efficiency unless you are making 100 gallons? The whole point of BIAB is to skip sparging and go directly to the boil. Just need to add a small extra amout of grains and adjust with water to reach desired pre boil gravity.

She probably wanted to save the floors not the beer Oops sorry :tank:

I still don't understand why people start with extract brewing. BIAB All Grain brewing is just so easy, paint strainer bag, kettle, thermometer, that's basically all you need. Kettle mashing works fine, no need for an insulated cooler mash tun.

How is that an infection??? It's just co2 bubbles

So far in 2016: 3 gallons Azacca/Kohatu IPA 3 gallons Centennial IPA 3 gallons Chinook IPA 1 gallon Citra/Amarillo White IPA 3 gallons Mt Hood/Amarillo Golden Ale 1 gallon Mt Hood/Citra Pilsner 3 gallons Nugget/Columbus XPA New total =7144.5

That's something like 200+ IBUs I don't think there's that much of a difference between 100 and 200, our palate can't make that much of a difference. I wouldn't blend it with another batch. It's just 1 gallon, i would drink it. And make another batch using...

Yes you can Do this without taking the white part

Dump them in without a bag 7 days before bottling (about a 5 day dry hop) Cold crash for 2 days Or 3 day dry hop + 2 day cold crash I have never sanitized the bag or scissors and never got an infection. However, I sanitize the bowl in which i weigh the hops (not sure it's necessary)

:ban: Not all yeast strains will produce this pattern, so you might not have experienced it before.

I would rack from underneath to a secondary and dry hop it like crazy :tank: Don't dump it can be some sort of experimental batch

I'm sure it looked something like this: Which is absolutely normal when Krausen drops.

Very possible, I have a Dry Hopped Mt Hood (same pack) / Citra session pils lagering right now and doesn't have any hints of pine. Thanks everyone for your imput

-Auto-siphon -5 Gallon paint strainer bag -Hop sock -Bottling wand + capper + Bottling bucket

1 month dry hop is long, the flavor wont be as fresh, But shouldnt be bad either. Taste it! I now dry hop for just 3 or 4 days before bottling, after reading the Xbmt from Brulosophy. It definitely gives it a nice kick without being grassy or overly melo

Could the inconsistency with the Amarillo hops come from the fact that it's produced by a single farm? Also, could be that it's highly demanded and some retailers could be brought to send out bad or even other type of hops or blends?

Could definitely be that! I might be super sensitive to the pine notes.. I'll have the batch tasted around to double check Never tried Eureka hops, but seems interesting! Mt Hood / Simcoe could work also :tank:

Alright thanks, I guess I got a bad/stale pack. Too bad I won't be able to reproduce it then :(

Hey guys, another stupid thread.:ban: I just tasted a golden ale I made with Mt Hood and Amarillo. It's just amazingly floral from the Mt Hood (dry hopped) and intensely piney from the Amarillo (more pine needles then pine sap). It is just an amazing beer, i feel like I'm walking in the middle...