Recent content by beerhoppitus

the door does, in fact, open east so thats a plus @Ischiavo Are your galvanized poles 20ft or is your structure 20 ft vertical? how far did you anchor them?

any thoughts on materials to use? especially for the taller portion. the short part im not worried about should be pretty easy

Thanks for the advice. will post pictures as the project progesses. I like the idea of putting the poles close to the plant. with that said, what is the root structure like? how close should i get without disturbing the roots underground?

Hey everyone. First time hop grower here. I have 3 plants that are about 6 feet apart. in between i put some peppers and beans and such. my hops have been in the ground for 2-3 weeks and they are coming out of the ground already so im probably going to build a trellis soon. I dont want to go 15...

Ok, as a follow up to my original. wyeast 3711. fermented in a 70 degree room w a brewbelt on the vessel. 7 days exactly it took me from 1.050 to 1.000. this yeast = AWESOME. once I bottle it and get it carbed n cold ill post how it tasted and the final recipe I used.

Wow, thanks for the quick replies. I think im going to go for it. once I get some practice under my belt hopefully i can post a "Brew Rig Build" post, thanks again!

Sort of a nube here, I decided its time to move out of the kitchen and build a brew stand. Im trying to weld it, problem is I dont know how to weld, but i feel like this is as good a time as any to learn. So, in doing some research Ive come across a relatively cheap Flux welder from harbor...

@ KyleWolf: With the yeast would I benefit from taking it to ~80+ degrees initially or let it ferment at ~70 then step it up to 80 once it stalls?

Hey Thanks for the response guys. I researched quite a few saison recipes and tried to find common characteristics and then tie in why ive brewed with before and like. not set on the raisiny flavor so im probably going to drop the Special B and the aromatic since i was using that for ...well...

So Im thinking of brewing a Saison this weekend. I tried to put together a recipe from scratch so if anyone could chime in and let me know how it sounds and if im within the boundaries of the style Id appreciate it. 9# Belgian Pilsner malt 2# German Munich ½# Rye malt ½# Belgian Aromatic...