Recent content by kinnasst

Thanks for the chuckle. I hope it turns out well.

My wife is something of a hophead, and thus, tends to be very supportive of my homebrewing. Two years ago, after the end of a particularly stressful project at work, she told me "You've put in a lot of overtime. You should build or buy a kegerator whatever you think will be more fun." I love...

These days, I'm not brewing as much I would like so I have a surplus of ingredients right now, but it is good to see more Pittsburgh area people on here.

Tall, healthy looking plants with very few cones is what I've got. Looks like I've got some research to do.

Thanks!

The trellis is about 10 feet tall fom the ground. So I end up with similar self-climbing themselves behavior that you're describing. Frequent, consistent watering? I'll improve on that next year. Do you use any miracle grow or anything like that? I've just been feeding it compost...

This year, I finally figured out what a mature hop cone looks and feels like! Yeah me! However, my total hop yield is going to be very low. 4 oz for a 3rd year Cascade plant. Needless to say, I want to improve on this for next year, especially since I've added a couple more plants. I...

Hey commonlaw, how did the propane regulator work out for you. I'm in the midst of setting up something very similar, and if you've got some lessons learned to share, it'd be appreciated.

+95 gallons That's 29,067.

If that's the way it is made, who am I to argue? Have you brewed this?

*redfaced* Yeah, I probably should have completely read the OP.

I've got several kegs with those stupid plastic dip tubes. On mine, the end of the plastic tube has a narrower diameter than the standard metal dip tube, and standard metal tubes won't fit past the narrow part of the opening. I was extremely unhappy when I figured that out. After...

Observing a moment of silence....

This is cool. Is this really the SA process scaled for 5 gallons? Acid rest is probably ok, but there won't much of a pH change in 30 min. Pretty much everything I've read advises against a protein rest at 122 for well modified malts in favor of something in the low to mid 130's.

+1 on having beers in the pipeline.