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These are first year Cascades from Great Lakes Hops crowns and they seem to be thriving except for this whole leaves dying thing. They're also getting chewed but I'm dealing with that, thinking it's moths. Here's a photo of the leaves in the early necrosis stage...

Brewed an IPA recently using WLP090, 80% Pale Ale, 5% Crystal 20, 15% sugar, half a pound of carapils. Mashed at 150, pitched 2L starter of 90 and the beer turned out.. ok. There's a strange almost caramel sweetness to it that I wouldn't have expected with that little crystal, the hop...

So if I've got two species of hops co-mingling on the same trellis but the root systems fairly reasonably separated by about 10 or so feet is there cause for concern? I'm trying to figure out how best to use an existing porch trellis and I'd like to fit another variety on to it, but not if...

Has anyone planted hops guerilla style around town in places where the hops won't interfere with anything? I sort of want to take dozens of cascade cuttings around town planting them on park fences and park street lights, etc. Public places where they're not going to cause problems. I know...

Has anyone started using WLP644 as they would a normal ale yeast now that it's been shown to be Sacc and not Brett? I'm thinking of making an American IPA with it and I'm wondering if my process needs to be different or if I can brew normally with it?

Generally. I'm just not interested in drinking huge cloying imperial stouts anymore, or double IPAs that get you hammered after a bottle. I mostly brew stouts and IPAs and they end up around 6%, while I've started making ESBs and red ales closer to 4.8% and it's been fantastic to just have...

It finally happened to me--it felt like I was playing with fire using S-04 but it's so flocculant and convenient dry, and, well, making starters is a pain. Now I've got a batch of sour foreign export stout (and it's definitely not infected). Yay. So my question is, where the heck does this...

90% Two Row 5% Crystal 60L 5% Midnight Wheat 8oz Carapils FWH: 1oz Chinook 45 Minutes: .5oz Columbus Whirlool @ 180: 1.5oz Columbus, 1.5oz Mosaic Dry Hop: 2.5oz Columbus, 2.5oz Mosaic WLP007, mash at 150. Kinda going for dank fruit, I guess? I'm not a huge fan of the black IPA...

Or do breweries tend to get their labels printed by local printers? Because if so, Minnesota, get your sh*t together. Darn near every label from this state is a pain to get off, even with a generous dose of OxyClean. I've had trouble with the following, there may be more: Summit (their...

This is double-crushed and has possibly settled out some. Using this grain I got about 65% efficiency on my last batch. Pretty normal IPA, water/grain ratio was 2qts/1lb. BIAB, no sparge, hit my temps. Normal Minneapolis water profile, added a gram of Gypsum, half a campden tablet. I mash in...

Starsan just pulls it straight off. Ruined a case of bottles. Should have tested it on one first but got too excited at the prospect.

For me, it's pretty well turned me off of the sort of BeerAdvocate beer scenesterism --I don't really care about the newest double IPA that you just GOTTA try, and I don't think I'm going to bother going to Darkness Day even though it's local, because I can brew 5 gallons of a mighty fine RIS...

Obviously it couldn't be a true SMaSH since it can't self-convert, you'd need a bit of 6-row to help convert. But I'm very curious how it'd turn out! Something like EKG or Columbus could be great in it. Or awful. It could very well be the worst SMaSH of all time.

Farmhouse has 4oz packs of their "Farmhouse Hop Blend" where they "took all the small bags of leftover hops from the year and blended them together. The Farmhouse Blend has an intense fruity/citrus aroma with some hints of pine, should do well in a IPA. There are at least 30 varieties of hops in...

I'm making a HOTD Adam clone tomorrow and I'd like to add the peated malt in a pretty controlled way. Ideally I'd steep the peated malt separately from the main mash and add it to the boil in gradual amounts. Does anyone know if peated malt can be cold steeped overnight or should I do a minimash...

I've been contending for a while it's pretty hard to actually screw up beer. Except for the maggot guy on reddit, you're almost always going to end up with something drinkable, even if your fermentation temperatures end up too high, you get some lacto or brett in there. Sure, there are some...

Maris Otter/ESB malt is almost twice the price of 2-row in bulk and more often than not I need 2-row not MO. Can I get something close to the same taste with 2-row and a bready malt?

BeerSmith is wonderfully powerful. BeerSmith is very inflexible and I can't for the life of me figure out how to set it all up so I actually my water targets, especially temperature. Mashing with 4 gallons at X temp to hit 152 degrees is very different than mashing with 7 gallons at X temp to...

Anyone have experience doing this and have an immersion heater to recommend? Or a schematic to build one off a 1000W Camco element? My stove will heat my mash and strike water, and bring it all to a boil without much trouble, it just takes forever and it'd be great to hurry the process up a bit...

Because I sure do and I'm not totally sure why. Some of it might be storage, some of it might be perhaps the priming sugar didn't mix as completely as you'd expect. In particular I made an IPA and a decent percentage of the bottles just seemed way malty, or that the hop flavor had diminished...