I just don't have the space to store them. Much of the info is outdated now, and what isn't outdated is now available online.
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My tinfoil hat reaction is that AB plans to buy up as much homebrew material as possible to choke hold small home brew stores. Maybe it's not that easy. When I worked in transportation engineering I knew of one contractor in the area that would rent as much equipment as possible for as long as possible. It forced other contractors to use them as a subcontractor if they needed certain equipment.
I used them in a porter and I definitely got some spicy licorice aroma from them, but yeah I suppose they weren't as pungent or in your face as a lot of the newer hop varieties coming out nowadays.
It's like you answered your own question... http://www.hops.com.au/products/ella- The reviews I saw look pretty good too.
Well D I never secondary anymore. But I add my dry hops at krausen drop but it is probably still fermenting a bit. As far as weather the O2 in the hops or the nucliation is causing the increased activity I do not know but I feel better that the head space is being purged either way.
Here is what John Palmer says about racking when still actively bubbling
Fermentation won't stall. Under aerated beer will stall. Ever add dry hops after 5 days? It starts fermenting again from the oxygen that gets in with the hops. The risk of oxidation comes after fermentation is complete. At least that's what I believe. But like I said if you're worried just toss it in the primary.
I decided to email support at SSBrewtech and this was their response.
This happens with all air tight fermenters, as the liquid cools it contracts, so it can draw in outside air or in this case sanitizer. I would recommend going to an airlock or bubbler during crash cooling, that way just air and not sanitizer get drawn into your Bucket.
No need to worry about oxidation, there is still the protective blanket of CO2 on top of the beer. Thanks!
So basically what he is suggesting is to use the typical three piece air-lock with no liquid inside. I will try this with my next batch and see how it goes. I typically use a blow-off tube for the first three days and then move to the airlock after the first big push.
YIKES, I would ask him for his DO reading to confirm that! You won't catch me doing that!
I was wondering if anyone here has used Mt. Rainier hops? I was thinking with the licorice descriptor that they would work well in a Black IPA, but it took me forever and a day to find a shop that still had them in stock.
I then contacted YCH Hops to check about this variety's availability, and found out that the variety has been discontinued.
I'm kind of sad. I always feel alone as a lover of all things licorice, so I suppose it doesn't surprise me that a licorice-y hop like that wouldn't exactly be a top seller, but I was still looking forward to using it.
Was anyone else a fan? I don't know how much of a voice we homebrewers have in the matter, but I'd sure like to see Mt. Rainier come back...
I'm surprised no one has stated the obvious yet: Who cares?
This obsession people have to rail against macro brewing is monotonous and boring.
2:38pm and a little over four hours which gives me just enough time to take a power nap, have supper and head over to Kiggins.
I use Stars an for yeast washing and the yeast works fine afterwards, so clearly it doesn't kill yeast very effectively.As was pointed out by Mark, a search on the Internet shows that many do this.
My own experience was that a couple kegs would go to Brett flavor and aroma after a while. Using Iodophor rather than SS to sanitize fixed that.