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I would double the dry hops. I try to use 1oz/Gallon or about 140-150g in 20L in the dry hop.

I second this. I crush the whole coriander in a ziplock bag with a rolling pin.

I did a run of smash beers awhile ago, and hops were the hardest part. Only hop I have ever used that I really liked in a smash pale ale was Centennial. Cascade was good as well, but without a little caramel malt or an assist from another hop it didn't seem complete. I blame Sierra Nevada...

I do 45g indian coriander, 40g bitter orange peel from more beer, and 1 bag of chamomile tea 5m before flameout. 10 gallon batch. I leave it until transfer. Witbier is so so good. Can't get enough.

I just got an inexplicable pound of Belma from hopsdirect when I ordered a bunch of other stuff, and I have no idea how to use them. Seems like people having good luck are blending them in IPAs/Pales or using them in wits or saisons? I would be down with any of those. Anybody dial in a good...

Would have been nice if they included a range that went lower, but the ideal temp range they list for that yeast is 12°C – 15°C (53.6-59°F). I wonder how they arrived at that number?

I have this disease where I buy pounds of hops I want to try because it is "cheaper." It is, too! Except I want to try something different next time, and I buy another pound. End result is that I probably have 10lbs of hops in my freezer. I used some Santiam in my current beer from 2016, and...

I have had success with a variety of hops pairing with the Belgian yeasts I use most. I am sure you will make something delicious, and if you end up making something that doesn't use styrian goldings how better to celebrate Belgium than thumbing your nose at the style guide?

I bought a cheap submersible pump from Amazon for like $15 and use it to recirculate BLC through my draft lines. Makes the process really easy. I use it to recirculate ice-water through my chiller when groundwater gets too hot as well. Nice to have.

Specialized in Belgian beer. . . Isn't that an oxymoron? :)

Sounds like you are off to a great start! Welcome to HBT!

I'm going to try to use my Flex Chamber to drop hops next time I make an IPA. The shape could be a little better, but I bet it will work. BrewBuilt™ Flex Chamber - Trub Separator & Yeast Harvester | MoreBeer

Being drunk in the valley seems like a good way to get the clap.

42

Standard deviant

Space-torpedo. With gradients. Pew, pew!

That also sounds wrong. Something to do with photons.

I don't know what I think, but I am pretty sure everyone else is wrong.

I love my Blichmann tri clamp; control is excellent. Use it on a Spike CF10

Just hanging the sensor in the air is what's going to allow the natural fluctuation. You're basically using the air to loosen the controls and let the yeast do its thing. If you set temp to 68 and keep the sensor away from the fermentor it is going to rise quite a bit beyond that. Good...