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I am looking to tailor my current water for use in NEIPAs, my water report is below: ppm Sodium, Na 28 Potassium, K 2 Calcium, Ca 20 Magnesium, Mg 7 Total Hardness, CaCO3 79 Nitrate, NO3-N 4.4 (SAFE) Sulfate, SO4-S 8 Chloride, Cl 32 Carbonate, CO3 < 1.0 Bicarbonate, HCO3...

Thanks for the responses! Im definitely going to have a talk with these guys but im sure once the trellis is strung it will be more obvious anyway. Cheers!

So here in NY we had a very long winter and I wasnt able to cut back first growth on my 5 year old plants until 2 weeks ago. Now it is mid May and my parents landscapers literally chopped all the shoots that were starting to come back. May 13th and Im back to square one. Being as pissed off as...

So I have a mixed fermentation sour brown ale going right now. I sampled the wort 2 days after adding some lacto brevis and the wort was at 3.7pH and smelled like my typical kettle soured wort. I then added belgian ardennes which took off within 24 hours. I just took a sample and the pH is now...

I have noticed a slight decrease in the amount of aphids as they have been drying but they are still pretty prevalent. Thankfully they haven't completely taken over my basement but I would like to freeze these hops for use by the end of the week and I don't think they will be all gone by then.

I see that there is another thread or two on this but I have not found much of a consensus about what to do when your dried harvested hops are crawling with these bugs. They seemed good when we picked them, then within 24 hours I noticed a very significant amount of tiny tiny little aphids...

So I am brewing a HUGE barleywine and had everything added and was ready to finish the boil and get ready to chill and forgot to add the 1.5lbs of dextrose that i planned to put in. Now im chilling and look over to see the container on the table. I without thinking add it to the kettle but the...

My beer was a dumper. I attribute that to an old vial/under pitch and perhaps too high of a fermentation temp. I have a beer going with it now that i plan to hit with hibiscus so well see on that. All i have to say, if the vial is old make a starter!

It got an immediate and healthy pitch of yeast and the sanitizer still foamed up a bit so I'm hopeful but still a little worried. The beer will be kegged within 3 weeks and kept cold the whole time after as well.

So I was using saniclean for the first time today and sanitized my clean stainless conical and brew hoses with it. Everything had been PBW'd the day before so definitely clean. I forgot it is half as strong as starsan so I only used half an oz per 3 gallons instead of the full oz. The conical...

I use basic plant food mixed to the recommended dilution once a week, sometimes once every 2 weeks.

So I am in my 4th year with my cascade and chinook plants. Ive never really gotten a good harvest so I redid my trellis to give them a taller and more vertical growth. They have absolutely been coming in thicker and healthier as a result but I have an issue that seems to be coming back again...

Thanks for the incredibly professional response duda. I'll be sure to keep that in mind as we plan for expansion and shop for a new heat exchanger...

My vote is to make a starter. I think a big part of my off flavor situation was that the vial was almost past date and there wasn't enough viable sacch. I just got a new vial and 100% plan on making a starter. Especially at the gravity you are aiming for...

So I brew on a 3 BBL HERMS system at the moment and am equipped with I believe the Duda Diesel 60 plate chiller. I don't remember exactly which one but it is probably the biggest one they offer considering the size of the system it is built into. I am currently trying to figure out how to get my...

So I have 2 x 4-year old plants going right now, one a cascade and one a chinook. I prepped the soil and built a new trellis and the plants have both come in stronger than ever this year. I have about 8-10 strong bines coming off each plant, each separated into 2 strings going about 18-20 feet...

So I recently bought the yeast bay lactobacillus blend vial and decided to make a starter to grow the culture and collect some in a jar for future batches. I made a 1.8L starter in a flask with foam stopper and followed my procedure for any other yeast starter, except I only turned on the stir...

So i am about to fill a firkin cask here at our brewery and will be adding 2 spiral sticks of french oak each broken into 3rds and soaked with bourbon for 2 days. Do you guys think i should put the spiral sticks in a bag or would they be ok free floating inside the firkin?

505, i used a heat wrap before adding the belle saison for about a week and it did nothing. Probably got it close to 80*F. Im going to go with champage/wine yeast and see what happens.

So I added not one, but two packets of fresh belle saison dry yeast to this beer almost 2 weeks ago and just took a gravity reading. I am exactly where I was before, stuck at 1.020. I thought I saw bubbles coming up hinting at some fermentation but gravity isn't lying here. Do I have any other...