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My suggestion is use beer smith to compare the degredation of AA% between vacuum sealed at 30 degrees and ziplock bags at the same temp and you will not spend the money on a food saver just for hops. I keep hops in ziplocks for years: I am still finishing 2008 crop on a few lbs of hops. Still...

Pink head... :fro: thats a unique beer for sure. I am glad it turned out well for you.

Real world experience: I dump in rolled oats into my mash ALL the time. Works great. I average 78% efficiency. Wheat recipes are in the 80s. Only cereal mash I have done is on corn (polenta). Because I needed to raise my temp. Just me?

Columbus throughout will give you ruby red grapefruit flavor. .25 at 60 .5 at 30, 20, 10, 5, and flame out. that is for 45 IBUs.. changing the 60 minute to .5 will give you 52ish Your grain bill is light for an IPA... add 2-3 lbs of 2 row to hit the top of APA range at 70% Not sure about the...

there are calculators that will tell you how it changes on promash and I assume on beersmith as well. Those calculators show little degredation at freezer temps in either vacuum or ziplock bags. my experience shows me the same thing. I am still finishing some hops from 2008 crop and still have...

I would punch it in to brewing software and think more about not pushing the OG too high with the candi sugar, as you want balance in a bitter. maybe 1/2 lb to 1lb. I would probably brew it as is the first time and tweak it the next time... then you will know how the tweak effected your beer...

If you have done a lot of wheat beers and your system sparges fine, you have nothing to worry about. Both wheat and rye lack hulls, so you have significantly less filter material in your mash to set a grainbed. Further, wheat and rye are both known as being more sticky than barley. Rice...

I used 2 row for several batches. I used MO for one. I toasted some of the 2row, loved that one. Great plan. I love doing single hop brews. my columbus (tomahawk or zeus) pale was awesome. tasted like ruby red grapefruit juice.

if it is not darker than 200L you could try doing it yourself. I have had some great results home roasting small amounts, though I have yet to try rye.

And he is in new mexico.... what else are you going to do? :fro:

I have been lurking as well. It took me a second to process the grain bill as well. I am headed in this same direction soon. How long are you going to age it? and how long on the oak? I am a little jealous of the 38 degree new mexico day. It was 25 here this AM, and with the humidity it hurts.

you will still extract color. some combinations turn brown, so you may consider boil or dry hop dry herbs and everclear for the fresh so as to get the green.

Is the beer possible? Yes. Can you use fresh herbs? Yes, though you may want to extract them in everclear or vodka instead and then add to your desired flavor. I would probably start light and tweak the recipe. All those spices can become overwhelming Residual sweetness would have to be...

I guess I will find out. When I was stocking hops this year, I went Yakima instead of EKG. The price wasnt huge... but I realized I do not try to replicate english brews for an english crowd. I brew my beers for my crowd. I may go back, but I think you made the right choice. Label them...

my first thought is WELCOME TO HBT!!! My second is how much hops in each of those additions? My third is dont boil the fruit for 15 minutes!!!!!!!!!!!!! Save those beautiful cherries for flameout or secondary.

:drunk::drunk::drunk::drunk::drunk::drunk::drunk: what does finishing gravity have to do with a session beer?

The problem is wether it will be complex and unique, or muddy and lost. In cooking, it can be tempting to throw in all your favorite spices, but you can often have greater complexity with fewer ingredients. But there is always curry and chai to consider! I say go for it. You will learn from...

Thats how I did it... and I ended up a little hot as well! But man, that wit was good. HFCS just ferments out really dry. Got to brew wheat... maybe monday. got 10 gallons done friday. Do you have a disc for your tractor? we renting one? lets talk! I am home Monday. I am out of town Wednesday...

Brew another batch, hop uber light and combine? or drink and enjoy? (this would be my choice)

If you are feeling frisky, try using orange marmelade for your citrus. The sugar in it dries out the beer a little and the citrus flavor is smooth. I actually used a 3 fruit marmalade last time: orange, grapfruit, lemon. It is fantastic in my BIG winter wit. Also has some chamomile and a touch...