I have 3 full grocery store plastic bags in my freezer. The big ol’ bag of American hops, the big ol’ bag of British hops, and the big ol’ bag of German hops.
You Sir, might have a problemI have 3 full grocery store plastic bags in my freezer. The big ol’ bag of American hops, the big ol’ bag of British hops, and the big ol’ bag of German hops.
As long as you don't start smoking the hops, it's all goodYeah I have more hops than grain. And I just ordered some more. I have to get another sack. Maybe this weekend.
On my trips overseas, I carry a copy of an email from US Customs telling me it is ok to bring hops into the country for personal use.I think I might got infected as well. At the moment, I got the desease under control, only have like five hops in my freezer. But I had a recent push and bought a pack of Rottenburger, which is an old school German variety that was supposed to be extinct but survived on one single farm in form of a 40 year old plant that was kept for decorative purposes and got discovered by accident.
...I am mentally strong. But I am not THAT strong to resist stuff like this
Don't even start digging into old Polish hop varieties... you'll need more luggage then .On my trips overseas, I carry a copy of an email from US Customs telling me it is ok to bring hops into the country for personal use.
Uh ohThere is no known cure for this malady.
That's why God invented the internetThanks, I did not know there was a name for it
...and you can stop at any time. Mm-hmm.At the moment, I got the desease under control
I have 3 full grocery store plastic bags in my freezer
I do 15 gallon batchesCoincidental post. I've got two 600ml repitches of Pub that I'm bringing back from deep slumber. They're just about done with the 1.020 starter and are about to get combined in a 5L Erlenmeyer along with 1L of 1.040 SG. They'll spin there for a few days on an identical Maelstrom stir plate. Whatcha' gonna brew with all that yeast?
Ahhh, now I see. I'm building for three 5 gallon batches, so I guess we have parity.I do 15 gallon batches
Yes I do.
Sidebar: @bailey mountain brewer @Brooothru , do you crash and decant between steps? I'm making a 2.5 and then 2.0 L for big WY2278 lager pitch with 100b overbuild and wonder.
Sidebar: @bailey mountain brewer @Brooothru , do you crash and decant between steps? I'm making a 2.5 and then 2.0 L for big WY2278 lager pitch with 100b overbuild and wonder.
I think I might got infected as well. At the moment, I got the desease under control, only have like five hops in my freezer. But I had a recent push and bought a pack of Rottenburger, which is an old school German variety that was supposed to be extinct but survived on one single farm in form of a 40 year old plant that was kept for decorative purposes and got discovered by accident.
...I am mentally strong. But I am not THAT strong to resist stuff like this
The internet says: "Intensive woody flavour: Cedar, Pine, Sandalwood, Lavender, Green Pepper, Peppermint"Great story. What's the profile of that hop?
I always let it warm up, unless I forget it. Both worked fine for me.Mashed in a half hour ago, using the proper crystal malt this time and the color already looks closer to the original recipe, I have an eherms setup so I can see the color as it recirculates.. I also added vitamin c to the mash. Used it in my latest neipa and so far so good with that brew. My pub ale yeast starter is still hanging out in the fridge for now, I usually pull it and decant at the start of boil so it has time to warm back up... imperial says pitch right out of the fridge, anyone doing that with their starters as well?
.... I usually pull it and decant at the start of boil so it has time to warm back up... imperial says pitch right out of the fridge, anyone doing that with their starters as well?...
SchweEEEETT! That Miraclux Best sure looks good. It's next up on my To Brew list.I'll stick to my normal routine then.. so, even though its 1030am here I figured I should have a miraculix best while brewing one, the color difference is significant from this first one to the one that's in the kettles, makes me even more excited for this batch as I feel it will be closer to how it should be overall.
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Thank you sir.SchweEEEETT! That Miraclux Best sure looks good. It's next up on my To Brew list.
Oh, and pretty impressive brew setup!
That is the No. 1 rule of the home brew! You shall have a home brew while brewing home brew!...so, even though its 1030am here I figured I should have a miraculix best while brewing one...
Oy yeah that Internet thing. That's what happens when I post before the first cup of coffee.The internet says: "Intensive woody flavour: Cedar, Pine, Sandalwood, Lavender, Green Pepper, Peppermint"
I have yet to brew with it. My next cream ale will have this one as late additions for evalution purposes.
It actually sounds like the almost perfect saison hop to me, maybe it would be even better in a mix with cluster. But to judge a hop in a saison is really hard.... So I brew something clean first for the evaluation.Oy yeah that Internet thing. That's what happens when I post before the first cup of coffee.
Look forward to your post-brew assessment.
EKG is the perfect hop for this, this is the original hop the recipe is designed with. So you're good!A job hop lot has just arrived. I hope East Kent Goldings and Bramling Cross will do for the UK hops (with also Summit, Pacific Gem, and Green bullet hops as part of the package). I'll look up their profiles. How exciting. I might do this beer first.
I usually just let it ride around 17-18 c for the first 3 days and after that, jsut room temperature for 4-5 more days. Bottling after 7-9 days.Just curious as to how you're fermenting with the pub, I have it going at 65f and was planning to bump it up to 68f or 70f on about day 5 and let it rest there for another week. Is this necessary with pub or what process are you using?
Wow, that sounds a bit chaotic
So, do I get out right? You had almost a third of the grist as crystal?
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