bpgreen wrote:You're probably aware of this, but wet hops are about 4 times as heavy as dry.

Yes that is why I used all 1.7 pounds in one beer. I figure it is probably the equivalent of 6 or 7 ounces of pellets.

philm00x wrote:With regards to using wet hops... Would they yield best results if all the cones were sliced in half prior to use, so as to expose the resin?


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You can see the lupilin on the bottom leaves so I don't think so.

I went to a hop pickin party and got some hops. I am using my normal IPA grain bill and I'm going to just start throwing these hops in the last 20 minutes of the boil in order to fit them all in the cattle. I have 1.7 pounds of them. They're not dry they are garden fresh I'll put a picture up when I...

I have also taken a gallon while kegging and racked it to secondary with an oak addition for about a week. Then bottled those. I'd have to look at my notes, but I think it was 2 oz of chips to 1/2 or 1 oz of bourbon soaked for 5-7 days. I've done this with a stout, a porter, and a scotch ale. I alw...

The whole point to oak chips is to simulate a beer that fermented in a used bourbon barrel. I don't know how they would taste in an IPA. When I do my Bourbon barrel stout once a year I soak 2 oz of oak chips in a pint of whiskey for a week before I brew. Then I dump it all in the fermenter the secon...

I am sorry to hear this Dave

Today I opened the conical to add my whiskey and wood chips. The beer was at 1.020 and all the krauson has dropped. I could probably keg the stuff today if I wanted. The sample tasted great. That S04 is a beast. I will be kegging this stuff next week then I am going to store it and hope I can time t...

This is how you learn how various ingredients affect a beer so you really know what you are doing formulating recipes.

I was at this guy's house yesterday. He is trying to sell it. I think he was offering me the kegs because he is trying to downsize. I still told him I would take two of them. I really don't know what I would do with anymore than that. He said he is going to clean them up and drop them by.

I start mine at higher temps (flamout or soon after) to kill my house brett, but to compensate for that I put a lid on the pot (to keep aroma from blowing off into the air as it cools, the oils recondense back into the wort as it cools and keep my house brett out as it cools), and I also account fo...

Cool your wort to 170F then shut your chiller off and throw the hops in. If you hop stand higher than that you will extract bitterness.

I took Karate lessons years ago. In the style I studied (Shorin-Ryu) the black belt was considered a beginner. It took an average of 4 years of study to achieve that. I think that could be true of anything. I have been brewing since November of 2009 and consider myself an intermediate. I suppose a b...

FrozenInTime wrote:Are these what your looking for? Pick up those free kegs from your friend and buy some of these. Will still make for some cheap kegs.

Yes. Beer Lord found some for $10 cheaper. I am going to pick up some kegs Saturday.

I am going to see him Saturday. If I can get more I will but if I just get two I will have more than I can ever have full at the same time. Heck, I already do. I just keep thinking about times in the past that I felt like brewing but couldn't because I didn't have room to package unless I bottled.