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Just to let you all know the teabags worked out great with zero hop material in the pour!

I entered category 15d, roggenbier, and scored a 29.7. It was 6 of 6 in the flight. Nearly all the notes pointed to the fact that I didn't enter it in the correct category. Apparently they were looking for a banana/clove (which I believe is yeast) but I used an English ale yeast to force less...

I got my sheet back last night, came in a large yellow bubble pack envelope with a t-shirt!

Not "way" off, but the longer the hops are in the hot wort the more alpha acids will isomerize and bitter your beer. Even hops tossed in at flameout have a few minutes at 200F+ and will contribute some bitterness but more to the flavor/aroma side as you suspected.

I started thinking about this, and honestly believe I was going a little overboard. It's not like I'm sanitizing my hops (though they do have a bit of preservative in them already). I also refuse to believe that a thin paper bag will house anything that the leeched hop oils or the alcohol in my...

I just thought I'd update with the large teabags I found. As you can see they're fairly huge. I got the box of them on Amazon.com for about $7 for 100 bags. The only downside is that instead of recommending homebrew supplies it now shows me mainly tea stuff haha!

I planned to dry hop a brew but bought pellet hops instead of whole leaf without thinking it through. I bought a steel tea ball but it lets too much hop powder through for my taste. I'm planning to use empty jumbo teabags but have concerns about sanitization. What about soaking a few in water...

Thanks!

I'm working on a 5 gallon GF recipe and am working with a few assumptions I thought I'd get some feedback on. Ingredients: 6# Briess sorghum syrup 3# (49oz) blackberry puree 2 oz Tettnang hops 4.4aa Us-05 safale I was thinking I'd do a primary ferment with the sorghum, 1oz hops at 60m, 1oz...

The rules and regs on the longshot website were updated awhile ago to state that scoresheets will be mailed out or emailed to participants by September 1, 2011. I know I haven't received mine back yet, but just wanted to share that little detail.

It's one of my favorites! I'm guessing you've already left town, but if you make it downtown during the week there is a place called Monk's Pub (mmonks.com) that has a great old pub feel with great food and a mean beer selection. They aren't really open during the weekend and have some...

Waiting for the wheat base to fully ferment before adding the fruit for a second fermentation. That gives those volatile fruit flavors a better chance to stay in the beer.

I brewed close to this version last Sunday and was my first partial mash with more than 2# of grain. My efficiency was very low, around 60%, and I only used 3# Amber dme to get closer to a 5% abv. my SG was 1.050 and I pitched Wyeast 1028 London ale hoping for a sub-1.010 FG. I have lofty...