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Maybe not so original. I just checked back on the original post and it suggests doing just that...

Or later if you're getting someone else to do it :lol:

Just to revive this dying thread on the basics of pouring a 740ml or long neck without disturbing the sediment, I just tried a variation of the above method when faced with having to pour a 640ml bottle. I arranged 2 glasses, one schooner size, one pint size, carefully popped to cap, poured...

Of course, the oils. It's always the oils. Makes sense. I ended up making a 300ml hop tea (for what it's worth = nothing apparently) with a second 15g (not 12g) teabag of amarillo and added that, but was surprised by the lack of aroma from the tea, so could well be a freshness issue, as you...

Say what? :huh: In layman's terms please. Poorly water-soluble compounds being the hops, I guess. Are you referring to the fact that they don't dissolve completely away or simply to the fact that won't absorb (cold) water quickly (if so then steeping surely improves absorption)? How does...

So just to get this dry-hopping caper straight: Dry-hopping is just thowing the teabag/pellets/flowers into the cooled wort (primary or secondary) cold? Making up a hop tea (steeping?) and either adding just the liquid or the liquid+hops to a cold wort is still dry-hopping? Seems to make...

That's what I wanted to hear. Certainly makes sense, esp. the cheese analogy. You just wouldn't, would you :icon_cheers:

If I may add a question that's been in the back of my mind for a while: I know you're supposed to store the bottles in a coolish spot after 2 weeks at fermentation temp or over 18C but WHY?! What are you gaining by keeping things cool? Is maintaining a reasonably constant temp in the bottle...

Thanks for all your replies. You put a weary man's mind at rest. Checked white labs website and attenuation for the Irish Ale yeast is 69-74%, so probably low-med. Style-wise, an Old Peculier lookalike can probably handle a bit of residual sweetness if there does happen to be any. Not so sure...

Hi All, Just wondering how many extra hydrometer points malto-dextrin might account for? Have added 250g MD to each of my last two extract brews to try and get rid of my stockpile of the stuff, and both worts have finished high, as in 1.018 and 1.020 (OG 1.060 Old Peculier/1.055 Red Ale) when...

Add the cascade and you could possible be getting reasonably close to a Rogue Shakespeare Stout: 5 gallons Assumes: 70% efficiency, 5.5 gallons at end of boil OG: 1.060 (15 P) IBU: 69 All Grain Version 11.0 lb (5 kg) Great Western 2-row pale malt 0.5 lb (227 g) 120L crystal...

Ahhh, but water's a lot cheaper (homebrewer's mind at work).

It can work the other way as well. Like my brother has always worked in hospitality and "knows" his wines/beers. But there's no way he's getting near my homebrew because I know it would kill all the fun for me. I enjoy brewing and enjoying drinking what I've brewed (and what others have brewed...

While having nothing of substance to add to this thread, I've just read it ALL (no joke) from beginning to where the plot currently thickens, and I'd have to say it's the best who-done-it I've come across in a long long while. Keep posting Pip!! :super:

Try slowbeer. $13 for standard, $32 for XS + $25 postage to WA (c.f. $15 for over east but still not bad). I ordered 14 bottles for that postage but it's worth asking if you can fit in more to make it even more worth your while. Direct link to Rogue Heaven... ahhh... :wub...

Uncle Toby's Shredded Wheat for 100% whole wheat, no salt no nothing.

Well it's in the bottle with a Westmaille kinda thing (i.e., thick swirling cloud of yeast, protein, whatever) going on down the bottom. Ended up tiping 500ml of starter in there as well, as the trub at the bottom of the secondary was filmy and didn't really look usable. But I have something...

What the hell, 1 TBS of unbleached plain flour has gone into the priming mix. At least that's cloudy now. A bit of a google turned up 1 TBS as an "old Belgian trick" to add starch haze under any conditions. To be added at flameout I must admit, so I'm a little past that, but as they say, better...

Thanks for your comments guys. The cans of wheat extract and the 200g or so of munich malt were originally part of a hefe weizen recipe but because the unibroue starter looked good to go I turned it into a Belgian wit. Anyway, the orginal hefe weizen recipe had me steeping the munich which I...