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Hi all, I'm wanting to do something like Bear Republic Ryevalry, a "double IPA" with 30% rye and fermented with some kind of Belgian yeast that I had a few years ago and loved. I'm also rather new to brewing and especially to formulating my own recipes, so I thought I'd post my idea here for...

I noticed that something is causing some angular lesions on my second year cascades, as well as some some discolored, whitish looking decay around the edges. The highest leaves were looking a bit yellowish, as well. Now that they've grown a bit higher, I'm noticing the same lesions but less...

Bit of a n00b question about how much yeast to pitch for a Belgian Wit recipe. In (delayed) observance of The Big Brew, I'm planning on doing a Belgian Wit this weekend, but I'm a little confused about the recipe on the AHA website...