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Thanks for the 411 and the recipe. Your recipe is spot on what I was looking to do and can't wait to try it. How are things in my Old Kentucky Home? I'm from a small town in Boyd County near the Ohio River. Go Big Blue!

What temp did you ferment at to achieve these esters? This flavor profile I'm looking for, but I don't want to push it into bad ester land by ramping up the temp too hot.

Wake up sleepy thread I need your help. I’m hoping someone with experience using this yeast could tell me what the preferred fermentation temperature is to really get the esters to shine through. I’d really like to achieve that peach note that Headdy has without going too far into funky ester...

Thanks for all the replies gang. I'm glad I'm not the only one lost on this and others have gleaned imput on this thread as well. I honestly have never used whole leaf hops (I'm a pellet guy) in my brewing so I have no bassis for comparison and have really valued your help. I've put so much time...

I find it affirming that 41 people have looked at this thread and no one has replied. Either you guys think my question is stupid or you have no damn idea either. I hope it's the latter. Still hoping for help........

I'm dying to figure out if my first year Golding hops are ready for harvest. They are kinda' dry and springy but still feel "green?" They are yellow but is it golden enough on the inside. They smell amazing when I cut them in half and give a sniff. I've watch videos and read everything I can...

This video was made by my LHBS! :rockin:

TopherM, should I leave the CO2 line on it after I seat the lid? Will this: A) overcarb B) make the beer ready to drink sooner (most desirable outcome) C) make a bomb The Dude abides!

Hey everyone I've got a question that I hope someone can help me with. I purchased a couple of Craigslist special corney kegs this weekend that I broke down, cleaned, and replaced the rings on. I had a DFH 90min clone that had been sitting on a dry hop for a week longer than planed so I wanted...