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You may be right, but this is at least what JC claimed it to be when I spoke with him in person at the RateBeer event. I know he does use white wheat in his beers, but not what percentage of the grist.

Exactly. Same with 1318. Those strains also give off an ester profile that blends well with these new age hops.

You could toss it into the fermenter in a weighed down mesh bag.

Picked up one of those plastic cube poly pins to do a lil 1 gallon cask in addition to bottling my next bitter. Am I OK to go ahead and dry hop into the vessel at the same time as priming? How long do you guys usually let it go before chilling and drinking? Usually I go 2-weeks in bottles.

I know Trillium uses 007 Dry English Ale Yeast, and speaking to JC he's adamant that it is not yeast in suspension nor proteins from adjuncts, it's hop oil. The bio transformation of oils when dry hops make contact with the yeast at the tail end of fermentation is what is creating the haze...

Gonna brew up a 5 gal Sour this Sunday. I have 5 gal going that I'm gonna rack and drop this on the cake. 8lb Bohemian Pilsner 2lb Spelt Malt 1lb Rolled Oats 8oz Melanoiden Malt 8oz Carared 1oz Strisselspalt to 9.4 IBU

Seems like he's talking about strike water, but even then a 9 degree difference is pretty substantial.

I went 5 IBU with Melange on my first 5 gal batch. Next week I'm gonna rack that then drop a slightly different base beer at 10 IBU on top of that cake. I'll then rack that and forget about them for a year. If needed I can do some blending with the two beers. I did throw in some dregs too: RR...

I start cracking bottles even before chilling, but usually takes a week for the haze to drop out when chilled. Even then I'll drink a few during that time.

The poor selection of English Bitters in the states is what led me to start homebrewing in the first place. We get a handful of old bottles from the UK, and American Brewer interpretations of "ESB" which are mostly based on those non fresh bottles. Malt bombs with not much hop character. I...

Got my 611 as well. I'm thinking a Spelt Saison, maybe some Rye. I've got some French Aramis and Bouclier hops that I'd like to toss in too. I probably won't get to this for another month tho due to my brew schedule. Do you guys think a starter would be a good/bad idea since it's a mixed culture?

I've never had any issues with excessive foaming. I just knock the top layer around with my spoon till it disapates. Worst case I'll drop my temp, but I've never had that issue with whirlfloc even if using a whole tab.

A hop that doesn't always get mentioned in comparison to Marijuana that I see the resemblance big time is Nelson.

My two recent Bitters: Premium Bitter 9lb TF Marris Otter (95%) .5lb TF Crystal 45 (5%) Mash at 150 1oz First Gold at FWH .5oz EKG at 15 min .5oz First Gold at 15 min .5oz EKG at Hop Stand (15min) 1oz First Gold at Hop Stand (15min) London Ale III (WY1318) Strong Bitter 5lb TF Marris...

I'm taking my first stab at Hop growing this year. I plan to update this thread with pictures and information through the process. My Region: Sonoma County. Known for our vineyards and breweries (Russian River/Lagunitas) as well as our Marijuana. In other words, weather should be prime for hop...

Just a heads up about gorilla hair (shredded redwood) as a mulch; it robs the soil of Nitrogen. A better mulch to use for water retention and even as a moderate feeder through watering would be composted green waste.