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On my first year centennials found several of the little nodules this same plant has plenty of cones....just wondering what these are?

Water 4 times a day (vegas). Planted in a container (55 gallon drum cut in half) Shade cloth like you see in greenhouses. planting soil, worm castings and chicken/ rabbit poop. I have a tomato frowing in the same type of soil mixture and it shows signs of blossom end rot. (calcium deficiency)...

My last 2 batches have had a warm alcohol type off flavor, it was my first two times pitching on an old yeast cake (no washing) was wondering if i had just too much yeast. Both were lagers so i figured more yeast is better the last one was a strong bock anyway but seems too strong maybe my...

Hey back in the day (might be dating myself) my grandparents used borax exclusively for cleaning sanitizing i remember they used to make up buckets of the stuff and squirt it on counter tops laundry dishes everything!!! Anyone ever tried it on brew gear?

Doesn't seem to leak but should last longer than a month!

Trying my first belgian tomorrow about a 6.5 abv looking for the best choice yeast for quicker drinking. Will the 58 or the 510 take longer to come of age the best, they are what i have on hand. And any tips to help this process for a drier flavor, ie mash temp, ferm temp..etc. AG ,1063 og...

Hey im thinking about a belgian blond about 6.5 abv was wondering what dry yeast is best suited for this type of ale? Thanks in advance!!!

I have the ingredients for a czechvar clone but was wondering what yeast 34/70 or 23 saflager? Been using liquid yeasts up until now 3 batches later (all horrible but get better over time) so figured I'd try dry yeast and play with water additives. Just trying to nail down a good lager then move...

Hey I have been at girlfriends house for 4 days and she wants me to stay again tonite, any problems extending the drest a couple days?

Ive been looking at ph meters and have found some pretty cheap, but when I check all the homebrew sites they all offer ONE brand only the one with the replacable probe, my question is, would the cheap one suffice, or should i shell out the extra 30 bucks for the one offered on the homebrew...

So this brown gunk, should i try to get it off the krausen somehow (Carboy) maybe with long spoon, or let it fall with the krausen in a few weeks?

Ive read to make starters in 72-76 degree temps.....do you think making a starter in warmer temps will damage it, I havent been over 87, it had a good krausen at 80 ish but has dwindled as it reaches 85ish....thoughts?

Alright I've read (ALOT) and from my reading deduced that my pils/lagers have suffered because of several things, water profile, ph, and the need for a deconcoction type mash that keeps me in the beta amylese range for an extended time frame. Sounds pretty simple huh! Well the last batch I...

Ph 7.8 alkalinity 130 sodium 40 pottasium 1.8 magnesium 6.8 calcium 47 chloride 29 sulfide 61 flouride .88 I brew mainly pale beers pilsners lagers But have been thinking about a couple slightly darker beers.... bock, red ales. So what would the consensus be for additions to this water...

Got some czech lager yeast, got about cup of dme and 6 cups of water, its been on my stir plate for about 13 hours, now it seems to throw the stir bar. Is it long enough, can i cold crash or should i swirl it every once in a while for a few more hours?

Alright ive read most of the threads concerning this yeast but the package specifically stated ferments best at 55-60, but most threads i read state that everyone is fermenting at 62 all the way to 70! Im guessing that my 57 degree ferm chamber will take longer to finish but will be a crisper...

I have a couple jars of harvested dutch lager (from a batch that did not turn out) and a new vial of wpl800 thinking about mixing the two. Will the off flavors from the first batch come thru, should i just make a starter with the 800?

Alright i finished my first batch, turned out bad (I didnt remove the lid from the boil kettle) i did save the yeast from the fermenter, my question is will the yeast tetain the dms taste from my first batch or should i chuck it?

Ok this past sunday I brewed my first all grain batch, a pilsen/lager. Been reading about pilsen malt and im thinking i should've extended the boil longer: I went probably 70 minutes instead of 60. And I didnt remove the lid during the boil hope I dont get creamed corn taste! After 48 hours i...