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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...

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...

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...

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...

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...

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...

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...

Planning on doing an American Brown ale for the fall. Kudos goes to Lil Sparky and his famous Brown ale recipe that I used as a starting point. Let me know what you think? Partial Mash - OG 1.057 - FG 1.014 - IBU 24.5 - Color 22.1 2.75 lb Marris Otter 1 lb Crystal 60 .5 lb Victory .75...

Well, just about done chilling my IPA now, but a spider kamikazed in my boiling wort. Luckily it was very early on and I noticed him floating around and fished him out. Any good names for my IPA to honor this brave spider?

Hey all, my last years crop of cascade and centennial had to be tossed by a lot of sooty mold from aphids (from what I understand their excrement produces blackish patch that's a form of mold or something like that.) I didn't notice them until I went to dry the cones on a screen and after a...

Hey all, wanted to get some opinions on some pics I just took of my IPA. It's been fermenting for about 10 days and finished at 1.012 (OG was about 1.060). Not sure what to make of the film on top, usually don't see it looking like this. Not sure if the yeast matters but I used 1098. Thanks in...

Strangely I've never used this very popular hop in any of my IPAs. how does this recipe sound? It's a partial mash. 4 lb 2-row 1 lb vienna 1/2 crystal 40 1/2 cara-pils 4 lb xtra dry dme 1 oz columbus - 60 min 1/2 oz simcoe - 30 min 1/2 oz cascade - 15 min 1/2 oz cascade - 10 min...

Hi all, I have my third year cascade and centennial coming up nicely, they are a little over 6 feet now but the leaves are full of holes. I went out early in the morning and didn't see any critters on or under them so I don't know what's doing the damage I picked up some insecticidal soap...

Hi all, I think for every batch of IPAs I've every made, I've used Wyeast 1056. I've had good results with it, but I'm looking to experiment. I wanted to see if anyone had any suggestions on any other yeast strains for an IPA and how it would affect the taste differently than my usual 1056...

Hi all, I'm pretty new to kegging and have a another noob question. I always use my temp controller for fementing in my kegerator and bubble wrap the probe to my brew bucket. Now that my beer is finished and kegged, should I use the same method with the probe bubble wrapped to the keg or...

I've got a noob kegging question that I can't find the answer for because I can't quite articulate it in a searchable phrase. I have an keg of IPA at room temp (65 degrees), dry hopping and carbing at the same time. I have the gas set to about 30psi for my desired vol of carbonation. When...

Hi all, I'm getting ready to brew an IPA this weekend :rockin: and wanted to see if I could get some feedback on my recipe. I'm using Amarillo for the first time and hear great things about it. My last IPA was done with some Citra (among other hops) and the Citra was a bit too much for my...

Hi all, I'm getting ready to keg a beer for the second time (been bottling for years) and had a quick question. On my first kegging attempt, I dialed down the pressure to around 8-10 psi every time I poured so I wouldn't get a glass of foam, and then I would bring the psi back up to around...

Hi all, I'm in the middle of trying out my new kegging system an had a question. For the keg system I bought I requested 7' of line as I heard of foaming issues people have with a shorter line length relating to pressure/etc (I figured start with more). Right now I just have a picnic tap and...