Search results

How many are needed to give you 1 oz of zest? The zest is really just the flavorful yellow outer covering, not the bitter white pith.

2 Oz fresh lemon zest? My guess is that the right number is probably closer to 2 g. I can't imagine how many lemons you needed to zest to get 2 Oz. 30?

I was wondering if any of you have made use of HopUnion's IBU testing service? I sent in a few of my commercial brews as well as a home brew batch out of curiosity. I thought it would be interesting to collect a few data points from other people who had analysis done on their homebrew batches...

+1 great with centennial Citra and Amarillo are also nice.

I'm interested in your results. I also use a lot of Magnum early additions to get IBUs and then follow up with big late additions. I know it's everyone's mantra to do a neutral first addition, but I can't honestly speak to experiencing adverse effects from a "non-neutral" early addition.

Galaxy hops don't have the flavor that I don't like in citra hops. It's not all citra beers or all citra hops, but in large quantities they often give off the synthetic flavor of orange tic-tacs (this is all I can think of when drinking zombie dust [not a favorite of mine]). Galaxy has a nice...

You're starting with 4 billion cells not 100 billion (usual WL cell count). If you only do 1 step on your starter you are unlikely to have more than 40 billion cells let alone the 500 billion+ you're looking for to ferment 10 gallons of wort.

You have 2cl of slurry in the vial rather than the 50cl usually in a white labs vial, so you need to step up your starter a 3 or 4 times to get a good yeast count. My Brett saison went from 1.050 to 1.002 in 2 weeks, so long fermentation time is not an issue if you allow it to ferment warm. My...

You could ask him directly he's on HBT, responds to google chat and e-mail.

The Farmhouse Brewing Supply 2012 batch of pellets that I have at 15.9% AA is really nice. I dry hopped with it and there's no onion/garlic smell.

I dry hop with loose pellet hops in fermentation buckets and use a repurposed BIAB bag in the fermenter at racking time. It works very well.

Those symptoms sound like an issue with fermentation temperature control, in particular the alcohol + fruit. I think you can definitely get an apricot flavor from simcoe but there's no reason you should get a strong aroma of alcohol. What yeast did you use and at what temp? How did you...

I'm planning to do a Maris Otter/EKG SMASH with Yorkshire yeast (40 IBU). I've heard warnings about needing extra head space for this yeast, so I was planning to split a 6.6 gallon batch across two plastic fermentation buckets. I thought it might be interesting to do a small secondary BIAB...

I just poured a bottle into a wine glass to capture the beer's aroma as best as I could. I can see what people say about berry notes now. I still think they are extremely subtle when compared to the effects of the other hops I used. As I said, maybe they do better in the boil?

Beery as in beer like. I didn't get any berry aromas.

I split a centennial pale ale batch into 4 secondaries and dry hopped each one with 4 grams/liter (2.7 oz for 5 gallon batch) with one of the following four hops: meridian, summit, mosaic and centennial. The meridian version isn't very interesting. It just smells generically beery. The Summit...

So, I've come to the conclusion that the RIS I bottled two months ago is not going to properly bottle condition. I think the beer didn't properly mix with the sugar/water syrup I made. The last few I bottled are significantly over carbonated but most of the other bottles barely have any fizz...

Bearsmith/beersmith significantly underestimates the bittering impact of late hops. Unless you chill immediately after flameout you are getting much more bitterness from hops added in the last 0-10 minutes than the software would suggest. 60 IBUs all from late additions will likely be plenty bitter.

This one is interesting as a home brewer. On a big commercial system, whirlpooling occurs at near boiling temps over a long period of time due to the time it takes to get all the wort through the chiller and into the fermenter. I think that Matt has previously said that he gets 15% utilization...

I've found that Nelson Sauvin hop aroma (though fantastic) dissipates very quickly even if it's imparted though late hop additions as well as dry hopping. Other hops in the same dosage seem to stick around for much longer and even strengthen for a few weeks before starting to gradually recede...