Mark S. writes – Hi Dan, I’m brewing my first beer, a German Hefeweizen. The directions say that it will ferment for two weeks before I can bottle it but today just 4 days after I put it into primary I have noticed that my airlock is no longer bubbling?
Amarillo Alpha Acids: 8% – 11% Beta Acids: 6% – 7% Cohumulone: 21% – 24% Origin: Washington, USA Buy Amarillo Hops Introduced by Vigil Gamache Farms, Washington. Amarillo is primarily used as an aromatic hop variety for late boil additions and dry hopping. Amarillo can typically be found in American
Many proponents exist for adding the priming sugar to the whole batch at once and for good reason. It’s easy, and more or less fail safe. A much less popular method, though one I use regularly, is known as bottle priming. This is the process of adding the priming sugar
Warrior Alpha Acids: 14% – 17% Beta Acids: 4.5% – 5.5% Cohumulone: 24% – 26% Origin: Washington, USA Buy Warrior Hops Bred by Yakima Chief Ranches, Warrior is one of the strongest bittering hops due to its high alpha acid content but with the relatively low cohumulone levels Warrior bitters without a
Last Saturday was a brew day for me and this time around I wanted to experiment a bit with an idea that’s been floating around in my brain for awhile. Hefeweizen, being one of my favorite beer styles has been a frequent guest in my fermenter over the years and
Ahtanum Alpha Acids: 4% – 7% Beta Acids: 5% – 7% Cohumulone: 30% – 35% Origin: Washington, USA Buy Ahtanum Hops Bred by Yakima Chief Ranches, Ahtanum is named after the town where Charles Carpenter established the first hop farm in the Yakima Valley in 1869. Usually used as an aromatic