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No you didn't

Sounds like you dodged a bullet on that one. Would you really want them for a landlord?

Ah, yes. Genny Cream Ale. I used to play rugby for the Genesee Creamers. We'd get a keg donated for every home game. Genny Screamers are what you got the next day.

Just a guess here but this doesn't sound too different that adding hops at flameout. You shouldn't get any grassy notes but the aroma we be substantial less than if you waited.

What the optimum temp for placing coffee on your vagina?

That one scared me too. This is from wiki: http://en.wikipedia.org/wiki/Trisodium_phosphate Seriously! "Do the dishes, clean that stubborn pet stain off the couch, wash the oil stain off the driveway, make some cookies for the kids. Yumm!" Reminds me of "Shimmer Floor Wax" skit from SNL...

My wife used to do triathlons but and has a large amount of the endurance supplement 'Hammer Perpetuem', specifically the Orange-Vanilla. I was wonder peoples thought on using it as an addition to something like a Blue Moon clone or hefe. I know some people add Maltodextrin to add mouth feel...

A real tree? Like in the front yard with the branches and leaves? Um, am I the only one that sees the flaw in the tree technique?

New Belgium found some hops ready to go: http://www.facebook.com/photo.php?fbid=10151032877547620&set=pb.6007352619.0.1345239303&type=3&theater

Just checked on a front-range patch today and it's about ready. Anytime in the next 3 weeks would get a good yield.

I think your friend may be confused as to what a hop spider is.

Dose this fall under: Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! or spiders

Just to clarify; these are not 'wet hops' just green in the sense of in-mature and shouldn't have been picked yet. I have fully dried them but still have a grassy smell to them. I don't think they have an aroma that I want in a beer. Will a long boil remove the aroma and just leave the bitter...

I ran across some wild hops while on a bike ride and decided to collect some. After some research I have found out that they a still green or unripe. They have a grassy or vegetal smell but have a bright yellow lupulin and are very bitter when I chew on them. I made a small tea and the aroma was...

+1 on the whisk. I tried stirring it in at first. After finding out about the whisk, it's 100 times easier. Sometimes I can talk the wife into whisking while I pour :D

Looks like I'm wrong about Slow Chill vs No Chill. I read it on another site and it's the only place I have read Slow Chill used that way but it somehow stuck with me. Most other places I'm seeing slow chill used it is putting the kettle into a cold bath or ice water but not worrying about...

Back to the OP, I think it does matter how long you plan to store the wort before pitching. If you just want to try letting the wort cool on it's own and pitch when it's cool then you can do that in the kettle. I personally put it into a plastic bucket fermentor and in the summer time I put that...

Slow Chill and No Chill are not the exact same. (maybe I'm not useing the terms 100% correct but there needs to be known that there is a difference) I had read somewhere that Slow Chill is to be pitch as soon as it's cool (within the next few days); No Chill is intended to be stored and pitch at...

I think it important to note the difference between 'no chill' and 'slow chill'. With no chill people are planning on storing the wort for an extended period of time (weeks, months, years). With slow chill people are letting the wort cool withou the use of a chiller and pitching the yeast...

Yup. They're just sleeping. The cold won't kill them.