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Thanks. That is helpful. I was confusing the use of T90 with higher density hop products like cryo or LupoMax (also from Hass) with the specific term HDHC using incognito (with T90 and cryo). I do not have incognito, just LupoMax and Cryo (and T90).

By the way, what is OP? And, while Gigantic uses a hop back and not a whirlpool vessel, they say that the dip hop method extracts more aroma and flavor vs. whirlpool. Havig says that between the lower-temperature hop extraction and the effect of active yeast on the hop matter, the aromas...

The way that I understand dip hopping, you use a very concentrated hop charge, so for 1 lb of whirlpool hops, it would only call for +/- 1.5 gal of wort at 160. I was planning to split the whirlpool/dip hop and only use the 8 oz of LupoMax in the fermenter, which should be equivalent to about 12...

I purchased some Lupo Max (1/2 lb each Citra, mozaic and Amarillo). I also was interested in trying dip hopping. The concern with dip hopping seems like having the hop in there throughout the fermentation/dry hopping might give some off flavors, but the elupo max concept seems like it would...

I just conditioned a NE IPA and it is beautiful, smells great, taste good to start, but then there is a burn from what I believe is some fine hop particles that made it through the hop sack (I double hop sacked the SS racking cane for transfer). I am hesitant to add gelatin, because I don't...

No long lag times. I’ll look for the apple-like flavor. Since they are hoppy, they may be less noticeable (covered up as you said). Do most people pitch 2 packs of dry yeast?

I have been brewing for close to 10 years and have brewed 100+ batches. If I am not reusing yeast, I have always pitched 1 vial, smackpack or dry packet for 5 gallons (yield-about 5.5 into the carboy). 90% of what I brew are hoppy beers 6.5-7.5%. My son sent me a yeast calculator as we were...

Just got a new jet burner and the keggle bottoms are now black soot. I never had that before. Is this something worng with the burner?

Thanks Bob. I did rehydrate following the instructions, but I pitched to the starter. Yes. I should have taken the gravity before racking. It was 10 days and I hadn't seen activity in a few days. It is going well again, so I will just let it go another 7-10 days at 68 and check. If I get...

I did check twice, once with refractometer 10.8 brix and once with hydrometer at 1.04. I don't have more US05, but I washed the yeast and I have around 48 oz of clean yeast from the carboy which I just harvested this AM. Would you pitch that?

Brewed a red IPA 10 days ago. 1.07 OG. Used safale 05 with a qt starter (1/4# DME). Made the starter 36 hrs before brewing. Had vigorous activity in both the starter and the batch. I tried fermenting at a lower temp (fermometer says 62). Usually, I ferment at 68-70, but I decided to try an...

Seeing that you are in Bham, I would recommend Brewmaster's Warehouse in Marietta. $6.99 flat rate shipping and good prices ($7.99 for 8oz of cascade).

I just came back today from the Willamette valley where I visited a hop farm. They gave me a gallon zip lock of wet and one of dry (one going into the dryer and one going into the bailer). They were running Super Galena and I can't find much on the flavor profile, as it is typically just for...

I have 1/2 # of Nugget and I would like to maximize the tropical flavor from the Nugget. The malt bill is half 6 row, half Vienna, with some carapils and caramel 40. Right now I was planning to use 4 oz at 10 mins and 4 oz at 1 min of the Nugget, but I was considering doing 3 and 3 and using 2...

I brewed a 5 gal Session Ale with Pils/Vienna with 1 oz CTZ at 30 1.5 oz Galaxy at 5 and 1.5 oz Chinook at 0 (30 min steep). I decided to try dry hopping in the keg. I tied a sterilized hop bag with 1oz Whole leaf Citra and 1 oz Chinook (pellet). I left it 4 days at room temp and put it on...

I bought the maple syrup in Ohio at an Amish place, but I must admit that I didn't look carefully on whether it was imitation or not. What would that cause? I've always racked to secondary (I have only brewed 50-60 batches), as my LHBS told me to in the beginning. I have read here that it...

I brewed a pumpkin ale that had 1 lb of maple syrup at flame out. After a week of primary, the top looks like boiled caramel (the CO2 bubbles haven't broken with all of the syrup). Should I go ahead and rack or give the yeast a longer chance to attack some of those sugars. I'm afraid that the...

When a recipe calls for an add for 3 days and another (same add) for 3 days, do I need to rack every time or just add another oz 3 days later?

There are black oxides and red oxides as well as blue-green from Cu. After the boil, they will all darken. The tubing was cut with a dremel, sliced about every 3/4" to make the false bottom for the mash tun. From the color and flavor, I don't think that there is a question of it coming from...

First batch out of a new mash tun with copper tubing as the bottom came out copper in color (was an SRM 6 beer) and with a bad flavor. Can the beer be saved? Will a PBW soak avoid this happening again?