I guess I'm not too surprised that people aren't getting great aroma frohop hash. Based on what I know of where it comes from, it seems like it would be highly oxidized which would affect aroma.
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thanks to some guy on the internet hyping up batch sparging , the first time I did it I forgot to close the valve on the keggle I was sparging into. After vorlauf I opened up the valve to my mash fun full blast and went inside and made toast, came out to all my precious wort on the ground.
Shall we call him "Tipsy, the Homebrew Insult Dog"?.
Actually, how about we come up with some passive aggressive homebrew insults?: "This is pretty good, considering how under attenuated it is".
Thanks for the link, Denny. I had been looking at some of the information, as well. I think that the Briess blog link on how crystal malt is made is super informative.
Maybe not directly inline with your intent but have you seen these threads?
Testing fermentability of crystal malt:
Are crystal malts completely unfermentable?
Crystal Malts Reduce Fermentability: Fact or Fiction?
Here's Drew's video review of several Yeast Bay saison yeasts....
any word on how the yeast bay blends change over multiple pitches?
From the AHA website:
"The members of the Governing Committee are elected by the members of the AHA and charged with shaping the policy and activities on their behalf."
I can see how someone would think that the GC members would be conduit that brought ideas like this from rank and file members like us on the forum here to the AHA.
It would be interesting to see a chart of organization for the AHA. What I'm hearing from the GC members and some wording in the by laws is that the GC and the AHA are two entities rather than the GC being part of the AHA. It explains that the GC members say things along the lines of "well we could talk to the AHA...". I had previously thought that the GC kind of was the AHA, in a sense.