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Thanks all, I'm glad I waited it out. She's bubbling like crazy now. Usually I make a 2 liter starter for my IPAs and see activity after 6 hours. I guess I've been spoiled by my other quick turnarounds. The guy from the yeast bay said not to do a starter for the Vermont strain because it will...

Hi all, I haven't posted in a while but just brewed Sunday and have yet to see any signs of fermentation (36 hours). This is the first time I brewed with the Vermont yeast from the yeast bay, and read it can be slow to start. I only pitched one vial in 68 degree wort (OG=1.062) and have also...

I picked mine last week, and it was perfect timing. They smelled awesome after they dried and I was vacusealing them. Thanks again.

Ok, thanks for the input guys. I'll keep a close eye on them, probably be harvesting sometime this week. I don't want to lose them another year.

Hi all, I'm in CT, and my centennial hops always turn brown and are ruined before its time to harvest. It's only the first week in August and they are already starting to turn. My cascade usually are fine till the end of August or so and good for harvest but not the centennial, both are a on...

Hi all, my 3rd (or 4th year, I can't remember) plants look like Swiss cheese now. I introduced some strawberry plants to the garden box where my hops are planted and wondering if anyone knew for sure if the strawberry plants would be attracting any critters that would like my hop leaves? I added...

Cool, thanks for the ID. I'll keep on spraying...

Hi all, my 3rd or 4th year (I can't remember;) hop plants' leaves look like Swiss cheese. Grrrr. Here are a couple pics of who I think the culprits are, since I saw a bunch on the bines. Any idea what they are and if they are the ones eating my plants? I sprayed my plants down with...

Yeah, the acid malt was suggested by my LBS. I think next time I'll leave it out until I check my mash ph. Then add a little at a time if needed. On the other hand, I checked my thermometer in a glass of ice water that I had in my fridge for an hour and it was exactly at 32 F. From what I read...

Yeah hoping it won't effect too much, this had 4.25 lbs fermentable grains, probably about 1/3 of the sugars or so. Wasn't sure if the low ph would mess things up with the low temps.

Hi all, I just wanted to get some opinions on what to expect with my IIPA that I had some issues with that I brewed 4 days ago. It was a partial mash (6 lbs grains) with a projected OG of 1.075. My mash consisted of 2 lbs 2 row, 2lbs Vienna, .25 honey malt, .75 lb quick oats, .25 lb crystal 40...

Sounds good guys. I'll let it ride another week or so.

Yeah, I was worried about that powdery-like stuff as well along with the oil slick that "broke up" when I put in my hydrometer. I usually do IPAs with wyeast 1056 and don't usually see anything but a few bubbles when finished. Would the English yeast cause something like this?

Here's a pic after 9 days fermenting. OG was 1.060 and FG was supposed to 1.019 (per beersmith). It was a partial mash so I mashed low at 150 since it had 4 lbs of DME. FG was 1.014. Temp was set at 66 for the first 3 days then I ramped up slowly to 68. I used wyeast 1068 esb . Doesn't taste...

Quick question, what are ill effects of aerating after you pitch your yeast? It's what I usually do, and it sounds like it's the incorrect thing to do...

Ok, thanks for the info Cadi. I think I'll start ramping up on day 2.5 Beer smith gave my recipe an FG of 1.020 which I thought seemed a little high so I mashed at 150 to hopefully get some more fermentability. It does have 4 lbs of dme which may contribute to the high FG.

Hi all, I just brewed a brown ale yesterday (OG 1.060) and currently I have it in my ferm chamber at 66°. I've heard this strain like a D-rest. How should I go about doing it? Right now it's bubbling away nicely, should I raise the temp 1 degree every two days until it gets to 69 degrees or...

This worked perfectly. I found I was 6 points under my predicted mash OG so added an extra 1/4 lb of dme to my recipe and got my 1.060 OG I was looking for.

Thanks. I'm doing an American brown and want to make sure it doesn't turn out being a mild ;) It sounded like a logical way to figure out efficiency to decide how much dme to add. Of course my wyeast 1968 ESB may have other plans...

I usually just check OG at then end of my boil with extract added. I'm doing a brown ale and want to check my mash efficiency so I can adjust how much dme to add to be on target to my OG in case of bad mash efficiency. I do a full boil, so can I do my mash and top up the kettle to 6 gals and...