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Mine are the same too, no aroma other than grassy but all the other tell tale signs are there such as colour and paper sound when rolled with fingers. First time I’ve ever grown them too and wishing I knew more!

I went to visit them today after work, they definitely sound papery when rolled between fingers, not so much aroma though other than a grassy smell. Not so much noticeable lupulin either. Either way it was peshing down with rain so figured I would leave them till Friday when it’s meant to be dry.

These are prima Donna first gold hops I’ve got growing at my mums allotment. She sent me this picture today (it’s hard to find the time to visit it myself!) anyway can anyone tell by the photo if they look ready yet? Or has it got more to do with how they feel?

Why?

So a couple of months back I did an imperial stout (gordon strongs dirty dozen) 10%abv. The grain bill was so huge I had to make an extra diy mash tun to go along side my 40 litre ss brewtech InfuSsion tun! Anyway after an overnight mash and a small sparge I got my full pre boil volume for the...

So adding the cold steeped liquor to the main mash as strike water at 65c would have the same impact in terms of getting the fermentable sugars as adding the dark grains straight to the mash but without the astringency?

That’s an interesting idea, would that not release astringency though if the strike water is going in an overnight mash?

Yeah but you must get some sugars from some of the grains added at vorlauf in that recipe, otherwise it’s just 8.6kg of light grains to produce 25litres of 9.9%abv beer and that just wouldn’t happen especially with an fg of 1.025. You wouldn’t get an OG of 1.098 with 8.6kg of basemalts. This is...

I want to do this Gordon Strong impy stout recipe but haven’t got the mash tun capacity to do add the dark grains at vorlauf so wanted to cold steep them separately for 24hrs, after which I would be adding this cold steeped wort to the boil at about 10 min left before flameout. The light grains...

Awesome response 😂😂😂

Would you recommend leaving it in the fv the usual 2 weeks or bottle it sooner? The top of the beer is still now with no signs of active fermentation. At what stage would you recommend dry hopping? I’d need the hops (loose) to be in the beer long enough to settle down to the trub so as not to...

Thanks for all the advice, I’ve included a snapshot of my grist and hop schedule (it’s an experimental brew I do like to play), it’s a double batch which I split into 2 separate fermenters. In one I added a pack of m41 Belgian yeast and the other a pack of Nottingham. The Belgian was kept at 26c...

I’m thinking I will sanitise a small Tupperware box and put the hop pellets into it then bung it in freezer for a few days then just throw them in the fv loose for a couple of days then bottle it all. Will 2 days be enough time for say 60g of pellets to sink onto the trub?

How much would be considered a massive amount of dry hops?

Sounds nice, I’ve never dry hopped before I’ve always been too worried about infection. Is there a sure fire way to eliminate this risk?

I’ve got a hop surplus and zero imagination! Ive got in stock, - 25kg sack of pale ale malt -1x Nottingham dry yeast -1x mangrove jacks m41 And for the hops I’ve got- Strata 13.5%aa Citra 12.8%aa Simcoe 13.2%aa Mosaic 11%aa Comet 8.4%aa Archer 4.2%aa Apollo 16.7%aa Magnum 15.9%aa Hallertau...

Why’s that?

The plan is to do an overnight mash to help with the efficiency. My mash tun is 40litres so could potentially do 31litres mash water then 39litres sparge but I’m not sure if the size of my boiler, possibly only 50litres. I think what I’d do is sparge enough to max out my boiler then just top up...

Hi, I’m hoping to brew tomorrow and I’ve got 2 fvs, my mash tun is big enough for around 10kg of grain and I think my boiler is around 50litres. I want to brew a strong wort to around 28litres and once the boil is complete add another 28litres of hot (boiled) water to the boiler then cool via...

So I haven’t brewed since December last year since I’ve been busy fixing up my daughter’s bedroom (big job zero spare time) so naturally I was very excited about my brewday today. I did an over night mash for a Belgian golden strong and got up at 5am to start recirc, first runnings and sparge...