Recent content by Gunslinger711

It's been pretty cold and wet which made me not think spider mites and aphids. Here's what I've been experiencing: -The leaves look chewed and some have webbing in the chewed out parts -Some of that webbing and the backs of the leaves have small dots on the back that I'm guessing are eggs...

Looking for some advice. Thinking my cascades have a spider mite infestation (correct me if I'm wrong) and I'm looking for the best way to get rid of them/keep them away. Pictures of front and back attached.

Seems like I've bit off more than I can chew. I think the next couple beers I'll try to keep them as normal and basic as possible.

Just in case my previous post was unclear, anything (including the turkey roaster) was soaked in starsan or had starsan in it for a while as far sanitation goes. And the bottles I tasted were the plain open fermented and closed fermented batches.

UPDATE: 3 weeks in the bottle and 1 week in the fridge - the closed fermented batch tastes close to being ready, Belgian Pale Ale with a funky, mineral-ly aftertaste (which is odd to me because I used distilled water). The open fermented batch tastes sour and...greasy? What could be the causes...

#4: Open and Not so Open fermentation, they all end up in the same place #5: Leftovers (open fermented corn chowder?) #6: "Priming Starters"

#1: Open ferment @ 24 hours 71F #2: 48 hours 70F #3: 72 hours 68 F

This is only 3rd brew and I tried a lot of new things I believe I pulled of successfully so I'm preemptively proud of that. My first two brews I added or subtracted a little bit out of recipes, for the 3rd I wanted to keep the ingredients the way they were but changed the brewing process...

Wow, learn something new every day! After all the reading I did about extract brewing I never came across anything about adding most of the extract in at flame out. I'd be interested to hear more people's mileage with this idea. Or even better a "added extract in after steep grains vs added 1 lb...

Four weeks in the bottle and this has finally hit it's stride. Incidentally, I finally know what it means when people say it takes time for your beer to develop, even in bottles. Despite all my stumbling steps this has turned into a tasty summer sipper. Also, last night was the first time I had...

Freezing was completely on accident I assure you.

Two weeks in the bottle in my low 70's closet and I was still afraid I'd have flat beer because of my beersicle incident. This was not the case. Put two bottles in the fridge Thursday and opened them tonight, a pleasant PFFT of carbonation awaits me! I think these still need a week or so to...

I've been brewing Kombucha in two 3 quart sun tea jars for a little over a year. I try to stay with the same brands of black and green tea, same sugar, same tea to sugar ratio scaled up and down as fit. Within the past few months my Kombucha hasn't been as good as it was early. I'm starting...

I'm going to go against the grain and say a wort chiller doesn't need to be at the top of your list. I whirlpool in an ice bath in a reasonable amount of time, and when I start All Grain BIAB I plan doing a no-chill method. Just my 2 cents.

Keep it up, it becomes addicting quickly! Also, for priming sugar amounts, I've been using tastybrew's calculator and it has not steered me wrong. http://www.tastybrew.com/calculators/priming.html