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Yeah, I drive by one on my trip between my parents house and the ferry. It's on Sound Ave in Mattituck I think. I was on the island last weekend and it looked like they had already harvested just about everything.

http://www.wbur.org/artery/2018/09/25/massachusetts-farmers-hops-plant-local-craft-beer I might have to pick up some hops from them for a future IPA. I'd also be curious what the "feral variety likely descended from the Pilgrims’ crops" would be like.

Happening to live and work in the middle of NEIPA HYPE country this is all too real and is certainly not satire. Think of it as a window into the world of the NEIPA crowd. There is a beer club at my office and the discussions and samples are almost always around the juiciest, haziest and dankest...

FWIW, I found a could of mobcraft recipes that involve carrot. The Rabbit one must have been pretty decent since it won their monthly recipe competition. https://www.mobcraftbeer.com/recipes/rabbits-bounty-carrot-cake-ale-5 https://www.mobcraftbeer.com/recipes/thallic-baldwin

Carrots actually make a lot of sense and would work really well in a spiced beer like a Belgian witbier not to mention carrot wine is apparently good although I've never made or had any. I can see the carrots adding a subtle sweetness to the beer. We usually leave the carrots in the ground...

Cool, can't wait to hear how it comes out.

The cooling technique seems fine. US-05 is happy between 59-75F so that probably isn't the reason for the lower attenuation. What was the OG for batch #3?

How did you incorporate the carrot into the brew?

One thing to consider going forward is the temperature of your fermentation area. If the temperature is too high you might be killing off the yeast. Alternatively, if the temperature is too cool the yeast may start to go into dormancy. Both of these situations could explain the higher final...

Thanks for the link, I'll check out what it has to say and modify the recipe. I'll also see if the other LBHS has the Vienna DME in stock.

I'm trying to convert an AG Session IPA recipe to a partial mash recipe because I'm brewing on the stovetop. I found this recipe on hbt: https://www.homebrewtalk.com/forum/threads/purring-kitten-session-ipa.361175/page-2#post-5552660 I'm trying to convert it to Partial Mash and keep it to...

I don't know enough about chemistry or PH meters to backup my claim, but could the alcohol be throwing off the PH meter's readings? If PH falls too low the yeast will tell you. The enzymes created by yeast to facilitate the conversion of sugar into alcohol would start to denature and your...

Disclosure: I've never made maple wine, but I've been thinking about it for ages since my wife's a Vermonter and she would get a kick out of it. I think you are going to want to treat the maple syrup like you would honey in a batch of mead. To get the most maple flavor, you should look for...

Batch size is up to you but a couple things to keep in mind: You will certainly find more kits and recipes for the 5 gallon batch size. Scaling recipes down is not that difficult but kits won't. With a full 5 gallon carboy you have almost 60lbs to move around. 1 gallon batches require the same...

I know it's been almost a week, but I came across page below and figured it might be useful to you if not now then in the future. https://www.winemakersdepot.com/Yeast-Wine-Reference-Charts-W173.aspx

Nice read and what a whirlwind journey. I'm looking forward to more of your blog posts.

Just re-read your post an noticed you didn't add the peels in the first batch. I still think the mashing heavily would have released more pectin into the must.

We have a couple of variables to consider here. First is the different temperature with which the wine fermented and second we have the different process used to create the must. Without running an experiment and controlling one of these variables we won't know definitively what caused the haze...

Interesting article that popped up on my news feed this morning. I'd assume the finding would also apply to beer yeast. I'm looking forward to reading the study and I'm curious of what some of the trickle down effects will be for us Home Brewers and Winemakers...

You definitely put more thought into this than I did and that's totally what you could to do correct the must. I only mentioned not pitching the yeast since you might not get an accurate representation of how much to add depending on how much it's fermented already. I also don't think the other...