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I have zero confidence in my ability to gauge when my hops are ready, after three years of bad or, at best, lackluster quality hops. Last year I got almost two pounds of dry Centennial and Cascade, but for either bittering or dry hopping, they had little bittering quality or flavor addition...

I'm in Chicago, and I think my four vines (two Cascade, two Centennial) may be ready for harvest. But, this is my third year with these vines, and I've yet to get anything usable or worthwhile off of them. I won't bore you with the details. So, I'm looking to take cues from other nearby...

So, I've got a 3L borosilicate flask and a gas stove. It takes a while for the thing to come to a boil. I know that borosilicate flasks are supposed to be okay on a gas stove because of the even heating, the thing I'm worried about is the contact with the cast iron grates it rests on...

I planted 2 rhizomes of Centennials and 2 of Cascade this last spring, obtained from freshops.com. The Centennials took off like rockets, mainly (I think) because of the greater sun exposure vs. the Cascades. I've gotten probably a pound off the Centennials, way more than I would have...

I usually add sugar in the last 5 minutes of the boil. I've read rumors about yeast getting "lazy" or something, and wanting to ferment sucrose before maltose. These rumors advocate adding sugar (in my case, 2 lbs. of Turbinado) after primary fermentation is done. So, for my last DIPA...

I'm looking for British half pint glasses, so about 10 oz. The same ones where if you went into a pub in the UK or Ireland, and asked for a "half of Guinness", they would give it to you in this glass. The (very) soon to be wife often enjoys a half off whatever I have on tap with dinner, and...