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I picked up two packets during the labelpeelers sale last month, and am currently drinking the beer I made with it, which was based on Michael Dawson's Pequod Session IPA recipe. Fermented in the mid-60s, and was finished in about 12 days. I'd say it has more of the "fruit basket" character...

33, brewing about twice a month, 3-5 gallon batches

If you want to be old-fashioned about it, you can try what I do when my hops have spider mites. I take a spray bottle of water and add a little squirt of dish liquid, then liberally spray the leaves. It’s non toxic and cheap, and works like a charm.

Great Lakes Hops has Southern Brewer available. It’s one of the South African varieties mentioned above that are supposed to be more tolerant of shorter day length. It might also be worth looking into some of the Neomexicanus varieties, as initial testing seems to indicate that they handle high...

I'd recommend mashing high, like 156-57. Use a characterful base malt, floor-malted MO or something. Maybe .8-.9 BU:GU. I've found that lower gravity hoppy beers have a harder time holding on to their hop aroma/pungency, so try for whirlpool addition and two-stage dry hop, as well as a bit in...

This is a variant of a recipe I've brewed many times, and is one of my favorites. Yes, it's hoppy for the style, and the timing of the additions doesn't really line up with a classic English recipe, but I think it ends up being pretty delicious. 75% efficiency I adjust my local water to style...

This is a variant of a recipe I've brewed many times, and is one of my favorites. Yes, it's hoppy for the style, and the timing of the additions doesn't really line up with a classic English recipe, but I think it ends up being pretty delicious. 75% efficiency I adjust my local water to style...

+1 for Ocelot.

I would go with what the yeast strain datasheet says. A d-rest is never a bad idea for lager strains.

Hiya folks, wanted to pass along some info from a pro brewer friend. Apparently, Simpson’s is in the process of installing new malt kilns. As a result, BSG is unable to source anything from Simpson’s until sometime early next year. I think that had something to do with the unavailability of...

I do a semi-open fermentation with 1469 pretty much every time, by using sanitized foil instead of an airlock until things slow down, at which point I add the airlock. It’s great. I love that yeast.

I really like sonnet! It looks like it’s gonna turn out brownish based on the grist, so I think some kind of American Brown Ale treatment with Bravo for bittering and maybe Sonnet and Centennial as late additions.

If they’re sealed in the bag, I’d recommend using them. Some crystal malts (like 30-60L) has a tendency to oxidize over time, so watch out for that. But the darker stuff and the pale stuff should be totally fine.

Thanks man. Just trying to figure out if there’s a late-delivery sack of grain sitting around from the last buy.

double post

Hey Tony, I shot you a DM earlier in the week, would you get back to me when you get a chance? Thanks!

I'll be making a rye red later this fall and plan on using WY1272

I was part of the kolsch malt split, and am cool with skipping it if my split-mate is cool with that as well

Payment sent, Tony!

This is my first group buy since #18, and I gotta say, the new website is SLICK! Well done guys! Closed out that Kolsch malt split, and added a sack to the pile. Good stuff!