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Hi Vellum, I might have to get back to you on that. My suspicion is that this year is a wash, but next year I'll try again and I'll definitely looking into drip irrigation and any other advice you'll have ☺️

Ahhh thank you for the advice on neomexicana hops, I had no idea that this was a thing. Would really fit with my desire to get something new/different out of this project as well. I mean Cascade and Crystal are fun but it would also be nice to do something weird. Looks like somebody sells...

Hi all, I moved to central Texas a couple years ago and decided to give growing hops a shot. I got 3 rhizomes each of Cascade, Centennial, and Crystal and picked them up at Austin Homebrew Supply around May I believe. Anyway, 2/3 Cascade, 3/3 Centennial, and 2/3 Crystal all started vines...

Thanks - that sounds pretty reasonable. I had it in my head to use them all at once, but it's probably better to take it easy and maybe even get a couple beers out of it.

Hi all, This year I tried growing some hops on the balcony of my apartment. The one that really took off was Columbus, and I have maybe 3-4 oz of dried hops from that plant. They smelled good but as always you can't really know the quality of homegrown without testing and I've also heard...

It's possible it was temperature, but I had already got the "warm" flavors last time and the temperature regimen shouldn't have been too different. I didn't have temp under tight control though, so I guess it could be possible.

I've made the Northern Brewer Hefeweisen kit a couple times now with the Wyeast Weihenstephan yeast. First batch came out pretty good, temp in my apartment is in the low 70s so it had more banana flavors. Decided I would try to brew it again! Anyway, second batch I did pretty much...

Just in case anybody finds this thread because they have a similar problem: I think the problem is simply too much carbonation. However, a bottle that was left in the fridge for about a week (leaving the house for Thanksgiving helped :)) produced only a one finger head instead of the clenched...

I figured I was opening it up with that thread title :D I'll try the new old conditioning. Most of the time, I don't think they've been sitting in the fridge more than a day or 2. I had one recently that was still foamy but not as bad, and that one might have been sitting in the fridge a bit...

I had hoped fermentation was complete, but I guess I don't know. It's a pretty light beer and I let it ferment for the about 2 weeks before bottling. Maybe there was still a little sugar left? I doubt it's a problem with the timing of conditioning. It's been in the bottle for almost 2 months...

I recently brewed the NB Smash kit. This involved dry hopping with one ounce of Simcoe. When it was bottling time, I primed with 2/3 cup as directed (as I have with all of my beers). To my surprise, this beer has lots and lots of head. If I pour a bottle into a pint glass, even pouring slow...

Thanks for the advice guys! It looks like I glossed over the obvious one, that is "doing your homework". I've gotten by so far without actually diving into any books, but reading through a few more recipes might be the ticket. I'm presuming it's cheaper to buy the components than to buy the kits.

I've been brewing extract kits for about 6-7 months now, I with about 7 batches of beer under my belt. I'm a grad student in biology so fermentation has been the most interesting part of brewing so far but I'm getting curious about making my own recipes. I'm starting to get a little familiar...

I really wish I understood what makes this yeast tick... I was really paranoid from reading all of the stories here that mine would get stuck, but it plugged along, albeit slowly. Spent most of its time in the mid 70s, and while it took about 3 weeks to finish up, it made gradual progress...

I second the above comment. I recently brewed a hefe and have it bottled and tasted already. My temps were probably high for the later parts of fermentation, i.e. the low to mid 70s. As such, I got a lot of banana flavor and not as much of the spicy clove that I'm used to with hefes. Is this...

Well, over two weeks and it's still going! I've been checking the gravity periodically and I've generally been getting some airlock activity as well. The temperature inside my apartment has generally been in the mid 70s, but one day when it got into the 90s I put it out on the balcony for a...

So if I save some of this slurry, could I just chuck it in the fridge for a while? I'm thinking maybe I could save the 3724 for the next time I do a Belgian Saison, but I don't know when that would be. I know from my experience in lab that yeast & bacteria can be left in the fridge pretty much...

Thanks for all of the advice guys! I might try this, saving some of the slurry while I make up my mind. I'd like to try out both yeasts, but I also get what people mention about possible contamination. I think my technique is good so far but I've been taking lots of hydrometer readings with this...

Right now I'm brewing a saison using Wyeast 3724. I figure fermentation will be done in a few days and then I might rack it to a secondary to let the yeast settle out some more. At the same time as I ordered the saison kit from Northern Brewer, I also ordered the petit saison kit with a pack of...

Yeah, I've been a little obsessive with the gravity readings because threads like this one made me paranoid. I promise not to check it again for a week :cross: :mug: