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To answer my own question, I'm tossing them. Just harvested over 1 oz the other day, and they accounted for ~10% of my hops.

Some of my hop cones have holes from bug munchies. Would you all still use those cones in your beer or toss? Understand boil would kill germs but what about for dry hopping?

I preordered last year and got them wayyy before I was ready for them or expecting them based on the timeframe they gave me. Had to keep them in the fridge for a couple months until it was warm enough and to build my trellis. I'd wait.

Yeah I rehydrated.

This was primarily extract so that doesn't really apply for this situation. Next time I may just try a 2-3 gallon all grain version.

Yeah, I think next time I'll shoot for a more fermentable extract. I wanted to get some British character in there with the Maris Otter, was getting ambitious. Maybe I'll taste it in 6 months and be like "duh, this tastes great" and this will all be moot. Thanks for pointing out the BJCP...

Just over 2 weeks in primary, 5 months in secondary. 1.032 was right before I bottled, after secondary - using hydrometer. I pitched two 11.5g packs of Safale US-05, which was enough for a previous barleywine I made that went to 9% abv. Different malt extract though.

I did not, it went strong for 1.5 weeks before it started to settle. It really was a monster fermenter by sight.

Here is my 5 gallon barleywine recipe ingredients: 14 lbs Maris Otter extract 2 lbs Rahr 2-row 0.5 lbs Crystal 40L 0.5 lbs Briess Chocolate 2 oz Columbus (whole hop) - at 60 mins 2 oz Centennial (whole hop) - 1 oz at 15 mins, 1 oz at 5 mins 2 packets Safale US-05 So I just bottled it...

Sweet thanks! Question answered

Yah I will definitely have to try this if I don't get an answer, hafta make sure I have enough caps first! Thanks!

I know I love watching yeast in action, so I thought I'd share my videos for all those who like to stare. This is an IPA I just brewed, using White Labs California Ale Yeast WLP001 https://drive.google.com/file/d/0BwpT1i_AG6ixeTlfUzY0MnI0Q2s/view?usp=sharing A black IPA I brewed back in...

Don't hesitate to tell me how dumb of a question this is, but I couldn't find a direct answer and didn't want to be caught unprepared on bottling day. Can regular caps bought at LBHS be capped onto European 11.2 oz bottles without issue? They seem similar enough to my 12 oz bottles...

1 gallon, first foray into mead. 36 + 1 = 37

Late to this, sorry Six plants (two each), all first year: -13.60 oz Columbus -4.75 oz Centennial -0 oz Willamette TOTAL: 18.35 oz

In Baltimore - my first year Willamettes didn't produce either but giving them another chance. Fully expect them to produce something in 2nd year. All the other produced a lot.

Here are some post-harvest pics. Note I didn't trim at all this year because I wanted to develop stronger roots. Also see a picture of my harvest in the freezer. Over 20 ounces, ~14 Columbus and ~6 Centennial. No Willamette this year, hopefully next.

My setup was a success! For first year hops, I harvested about 14 ounces (dried) of Columbus and about 6 ounces of Centennial. The Willamettes didn't produce this year, but holding out hope for next year.

My first year Willamettes did the same thing, except they didn't even get that tall. My Columbus and Centennials both produced in the first year though and grew like monsters. I'm sure our Willamettes will be fine by next year. I'm with you brother.

Yeah, must be the heat from the manure. Probably a lot cheaper but the hop quality probably sucked (clearly). That takes the cake! That's really old world, like Middle Ages ha! Reminds me of that scene from Austin Powers where he drinks the "coffee" - it's a bit nutty!