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Ward laboratories results are in. My sulphate levels are extraordinarily low, excited to see how supplementation will improve my hoppy beers. pH 8.2 Total Dissolved Solids (TDS) Est, ppm 157 Electrical Conductivity, mmho/cm 0.26 Cations / Anions, me/L 2.3 / 2.1 ppm Sodium, Na 22...

Hopefully 2 months isn't enough for thread necromancy... I'm interested in which varieties you planted and which ones are thriving. I live in Sparta, so what works for you may work for me and the only hops I have complete confidence in so far are Cascades. Did you plant any?

Rather than save 5 jars of enough yeast to build a starter, has anyone determined a good way to save enough yeast to pitch directly? Maybe combine the yeast from 2 of the jars?

If the ambient temp is 72, I imagine the temp inside the fermentor will get close to 75 or more at peak fermentation. If you move it to the basement, it might help pull the temp back down to the high 60's for the rest of the fermentation.

Things like this also kind of spurred my curiosity. A lot of breweries are beginning to add unconventional ingredients to beer (fruits, spices, etc) and while not normally a fan, someone enticed me with a cherry Saison. I guess the existence of styles is necessary for competition so that...

Almost every beer I've brewed can fit neatly into one of the BJCP categories, but I'm beginning to feel shackled by it. If everyone were to always brew to style no new ones will ever exist. I think Sam Adams Boston Lager is a good example. American 2-row, caramel 60, German noble hops and...

With only Munich Malt, I'd brew a bock style with German hops. Magnum or Hallertau.

Overnight mashing? There's a fine line between brilliance and madness, I think you just found the gray area... I'm intrigued with the possibilities.

I have no experience using honey in my beer, and am therefore open to any suggestion from those who have. I have a vision for a braggot with wildflower honey. I was thinking restrained late hop character to allow the wildflower aroma to come through, and using honey malt to add back in some of...

Nice.

I was thinking along most of those lines. Start with ingredients, then a discussion of styles, then a basic step-through of a typical brew day (probably geared towards extract brewers). I also have tons of Northern Brewer catalogs I've accumulated because for some reason I can't throw them...

I've been asked to teach an introductory brewing class for a fundraiser for the chemical engineering dept at TN Tech. How in the world do I cover everything a beginning brewer needs to know in just an hour??? For the record, I'm honored that I'm remembered for it (and my beer) 4 and half...

Brewing the first of my winter lineup, Schwarzbier. I typically do a German lager, an American Ale, and a session from the British Isles for each season. Getting started a bit late, but it'll be ready in January.

I pour mine out around my trees like mulch. Looks funny with circles of different colored grains around each tree.

Your yeast selection is fine, but you may want more than a 2L starter. Maybe make a 2L starter, decant and pour into another 2L starter? Or make a dry stout or something with Wyeast 1084 and pitch your RIS on top of the yeast cake when it's done?

I had the same experience six months ago. Same style, same yeast, same logic...I'll be making starters for my low gravity sessions as well. Beer turned out fine, ftr.

Agreed in full.

Everyone's speechless. Must be perfect. ;)

Preparing my Winter lineup (Rye Ale, Schwarzbier, Sweet Stout). Critique my sweet stout? Too much chocolate? Thinking may need to reduce the pale chocolate to .25 or remove entirely and replace with either more caramel or up the regular chocolate.

I've been trolling this forum for years, since I started brewing 5 years ago. Finally decided to join in. Cheers