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If I keg hop its loosely in those course hop sock like the paint strainer bags mentioned for Hop Flowers. Weighted with some Stainless Steel something. I even go to the trouble of vac sealing it to suck all the air out of the flowers before adding it to the co2 purged keg before pressure...

This! You simply change the batch volume from 17l to 22lt and Beersmith recalculates it all.

Best not to chill cubes. The idea is heat pasteurization is the whole reason cubing can be successfully stored pre ferment. The longer they are left hot the better pasteurization and safer all in all.

All yeast settles yes? So all yeast cakes are reusable yeast etc. Its why you can re culture from sediment of bottles. With many variables to the basic idea of course. Age, storage, Alcohol levels and personal methods of processing/culturing etc.

I got a great crop of them first year Rhizomes. Experimenting I didnt like them so much later flavor. They definitely don't meat the bar of Galaxy. They were better as a bittering hop long boil I found after late addition tries it had a taste that reminded me of VB ha! thats **** taste etc. My...

Vinegar happens from infection if its happened that quickly it would happen in the bottle as well. Yeast cake shouldn't give that flavor. I make cider vinegar too so that's what I would do with it if its too tart or possibly infected allready. You have to infect it really well though with...

Aquaponic Cascade well endowed as usual. Burring up like crazy. Chinook strong as ever too. Corridors of Red Earth, Goldings, Hallertau all fairly average this year since a heat wave in spring sent them into premature flowering before they developed properly really messed them up and...

There is also the chance that it isn't the beer. I'm not sure that live beer will cause this unless you lack in gut bacteria maybe and its your gut responding to the new situation maybe. Its common in modern diet that people lack in gut bacteria so if/when you do eat live culture food it can...

21A This is something out of the box. Pale in color well carbonated. Aroma is some kind of exotic nectar corrupted by ferment with some warm alcohol characers. Taste has the same impact. Flavors that remind me, but cant remember details lack of connoisseur notes etc. Eww it must be more than 7%...

I'm sure that's somewhere in my archive. (scrambles for a quality audio track better than youtube mince).

Nods on the name. Pegged Ale?

Settled on the ground mostly. You may find some get caught in the branch joins or hollows in the trunks. That would be the better quality skat I'd imagine.

Yes so memories jogged. Did you make this beer and how did it turn out? Many people are waiting to here. :)

siiick aunts :p

Would it be courteous, maybe prudent, to warn them at least? :cheers::drinkingbeer::overhead::fallingoffchair:

With a taste for alarming photography! Open liquid beverages sat on top of open electrical circuitry's and no NO! tiny tot sticking steel screw drivers into electrical curcuitry's! :eek: Lucky we know you around here. Post that up on facepalm nannystate and you'd get reported probably. :D

Cut off all the crap, sick, weathered, dead leaves gives encouragement for new growth. That's all you can do as well as feed them nicely and hope for a late harvest. I got sunburned Red Earth in the last few 40c+ weather. Also sunburned chillies that is a new thing.

What breed? They look lush!

Ok then, but he wasn't multitasking other than the brewing, and drinking. :p