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First hop harvest (2nd year growth). One monster cascade and a wimpier centennial (less sunlight). Some of the bines got tangled so there is a smattering of centennial but it's probably 90% cascade. Eyeballing the harvest, any ideas on yield? My setup for drying is just laying them flat...

Mmm mm mm. Been sitting in the keg for a week and it's approaching perfect carbonation now. Definitely has improved... becoming smoother, and I'm noticing more of the orange peel coming through. We used less coriander than the recipe calls for and it still tastes great. Smooth, citrusy...

Wow that is gorgeous. How many volumes did you carb to? I have it in secondary and will be kegging soon.

Just testing out a neck tag on a 22oz bottle, excuse the crap quality from my camera phone. Added the recipe (ingredients in % & IBUs, including OG, FG, ABV, SRM, total IBUs) on the bottle too - will include dates as well. The print is quite small but legible if you have decent eyesight. Would...

Well it would have been ideal if Montbard was located in Belgium... but we'll have to make do. France does produce a few great styles, biere de garde and saison come to mind. Parchment paper sounds like it could work, will have to experiment with different textures. Thanks again

Thanks for the input - have seen that kind of placement on some Belgians, just had a Bornem tonight, was similar to that style. Cheers!

Me and my buddy chose our design to be based around the Duvel logo, for simplicity. Montbard is a combination of our last names, which also turns out to be a small village in France. I found the village seal/crest on the web and decided to integrate it into our logo. Still trying to figure...

Went to Airgas East in Oakland NJ this morning, they do a refill if your tank is stamped for $17. Apparently they only fill from 8am - 1 or 2pm, so call in advance.

Yeah N BK homebrew will be my next stop, as a bag of grains broke in my trunk. It's everywhere. Was hoping there'd be a shop closer, Rockland county NY is real close.

Just got some ingredients for this today. Brew shop didn't have enough flaked wheat so I got: 2# flaked wheat 1# torrified wheat 3# wheat malt 5# marris otter pale 1 oz EKG WLP400 Wonder how it will turn out given the mix of wheats.

I usually just keep the foil on top when I put it in the fridge, take it out on brew day, chuck off spent wort, and let it warm up to room temp before pitching.

I think it was our Black IPA, which is all but finished by now :)

Yeah I think what happened was, there was so much krausen that got lodged in the airlock and around the bung, that it formed a solid caked seal, so it couldn't just pop out.

This happened a while ago, but thought I'd share with you all. I actually forgot which beer this was, but there was some insane amounts of krausen to begin with. I thought, oh I'll check on it in the morning and attach a blow-off tube if need be... Too little too late. There was no airlock...

Corrado's is an absolute sham. They normally have one guy working there who isn't particularly knowledgeable or helpful. I always get a really strange feeling walking into that place, totally feels like it's a front for some other operation... I'm from northern NJ and I don't know of any...

beerkrump, this is a point well taken. I'm trying to adhere to the "strict" rules of SMaSH... but tempted to throw in some of that honey malt now! I'll take your advice on the 30min -> FWH. Cheers

We did a Black IPA that came out great a while back. I've had some "black IPAs" before that tasted more like porters than IPAs, so I would probably kill the chocolate & substitute for US Special Roasted, which adds an awesome subtle roasted flavor that is in the background. beergolf has...

Just swung by the Basement Brewhaus in Providence to pick up some ingredients for a BIAB SMaSH. Luckily they just got a fresh batch of Amarillo hops in so I nabbed meself some. Recipe for 5 gallons: Malt: 10# Maris Otter 2-row Hops: 0.5oz Amarillo FWH 0.5oz Amarillo 30 min 0.5oz...

Hi guys, Just moved from extract to all-grain, and now we have a bunch of leftover specialty grains. We've got 8 oz of each: Belgian Aromatic Biscuit Special Roasted Munich Was thinking of making a batch of APA with 85-90% 2-row / pale ale as a base malt and tossing in the rest of...

Hey - can you tell me where you found that stockpot for $60? I managed to find it with the lid, shipped for $100. And how is that jumbo nylon bag working out for you?