Recent content by Schmidtfaced

Hopfarmer email me at flyingschmidt@gmail. Ive surpassed my pm limit apparently.

Exactly what I was looking for. Thank you I'll be sure to post some pics when I get this beast out of the ground.

I forgot to mention that the reason I want to transplant is so that the plant has better exposure and I have better access by trellis. So if I were to dig the whole thing up what should I keep in mind.

Ok I guess moving the whole deal is not a viable option. A inch or so under the soil I did see shoots with new growth coming out. I would be willing to trade rhizomes, absolutely.

Well it finally warmed up in Virginia and that means time to get out in the yard again. I moved into a 1800's home and discovered a hop plant growing on the side of the barn last summer. It's very well established and unfortunately last summer I didn't realize until august the it was there so it...

I just got home and took a look in the ferm chamber. Looks like I roused a bit of yeast on the transfer the airlock is moving again. Now to see if this bad boy finishes out ok. Thanks for all the input. This was my first thread and already learned a crap load.

The only question left is about the additions of other fermentables in a secondary to add alcohol ie sucrose/glucose

Ok ill just wait that sounds easier. I brewed it for someone else. Cheap way to get a few brews for free. I don't want to give my buddy terrible beer however.

Steeped at 170. That was the temp the directions gave. Now I know thats much higher than normal. The only grains were rye and flakes oats does that attribute for the higher temp? 30 min at that temp. Ill calibrate the hydrometer tonight when i get home. I'll have to find somewhere that sells...

Murphy's bev in Winchester is disappointing. Any better LHBS near leesburg?

Man this is confusing. I was under the assumption that lactose does not ferment but is used to add sweetness. It was in the kit and added during boil. V I don't believe that the ferm is stuck bc again I had active ferm for 3-4 solid days with a steady bubble until the 8 th day. Questions Can I...

What about body? It's a stout that looks and feels like a porter. Should I add MD? If it starts to ferm again after I kick the bejeezus out of it what would be left to contribute to the body.

Nope racked at ten days

I won't disagree with you on the luck and god, but it was lactose. Could I add more fermentables? I shouldn't drink so much during brew sessions maybe. Made a kolsch at the same time and totally missed the instructions of adding the lme at the end Not the beginning. I'm retarded

Also used a activator pack for the yeast.