Recent content by BugAC

Back to the point of the thread, would you recommend cutting these back? Im afraid i'm going to screw up my fall harvest with this growth right now. Thanks

Here are some pics from yesterday. Big one is cascade. You can see some cones growing: And these are the shoots coming out the ground. None of them are purple looking nor particularly thick, so i don't think they are bull shoots. Would y'all advise i cut these down to make room for...

None right now, but i'll take some pictures after work.

I have some 3rd year hops growing right now (south Louisiana). My chinook and centennial are on the same pace as last year, however my cascade is already at 12-15 feet and growing and it’s already producing cones. Does cascade mature early the older it gets? I guess it’s a good problem to have...

Brewing up a traditional pale ale (lighter color than SN Pale Ale), and i want it to have very expressive grapefruit aroma/flavor. I'm trying to find hops with the biggest grapefruit notes. Currently, i'm thinking using Cascade, Falconer's Flight, and Simcoe with Chinook as a bittering addition...

Cascade and centennial do very well at my house.

Just checking back in. No issues with my hops last year. Did some spraying and ended up picking about 1 lb of hops. Hoping this year will see a bigger yield, which i expect it will.

So i ordered my grains 8 days ago, and the tracking now says "expected delivery" of Monday (11 total days). This is only my 2nd time ever using NB directly, and their customer service is absolute ****. The phone number is automated and so are the emails. I'll be ordering from great fermenations...

I cooled the wort down to 60 then pitched and had my fermentation chamber set to 60 degrees. With the differential, it likely ranged anywhere from 58-62. I have it set at 54 now. I'm sure it's fine, and yes the pack says higher temps reduce the sulfur notes, and result in a light ester profile...

Question, i brewed a Czech pale lager Saturday evening and pitched imperial yeast urkel from a starter late Saturday night. I cold crashed to 60 than pitched the yeast but forgot to drop the temps down to mid 50s range. What can I expect from a higher beginning fermentation temp with this yeast...

I've been brewing lambic for 3 years now and over the holidays, i was finally able to bottle my first Geuze. I've been patiently awaiting this date. I keep all of my sour beers in a closet under the stairs that has a vent in the wall that leads to my pantry inside. Temp is relatively stable...

I just kegged an oatmeal stout. About to keg a fresh hop pilsner, and brewing up a czech amber lager this Friday.

I've also fined it with gelatin already, so maybe the haze won't be an issue.

I already made the transfer, but in the future, i'll be doing this. Thanks for the reminder!

I've been looking at Electric systems for awhile and have settled on the new blichmann surface with the brewcommander. However, i'm trying to decide as to which purpose i should use this for. My current system is a 3 vessel system. Cooler sparge tank, SS Brewtech Infussion Mash tun (10 gallon)...