These are pictures from another thread. I had the same issue in my cascades at harvest this year. holes with a little webbing and then those brown egg like things or full on small green caterpillars inside. Lost a lot of beautiful hops.
For those who do not have access to Wyeast, what is the preferred White Labs Yeast? IS the WL London Ale yeast the exact same thing? Or do most just go with a dry yeast?
My plan after using the EZ water calculator is to use Lactic Acid to bring down the Alkalinity. It is telling me I need 10 ML of lactic Acid for a Pale Ale I am planning, do all 10 ML go into the Mash water or equally distributed between the Mash and Sparge water?
Been doing a lot of reading but it's not sticking for me(just like high school and college Chemistry). Any comments and suggestions would be greatly appreciated!
pH 7.3
Total Dissolved Solids (TDS) Est, ppm 257
Electrical Conductivity, mmho/cm 0.43
Cations / Anions, me/L 4.6 / 4.6
ppm...
1.5 cups Organic Grapefruit juice adds about 1oz of sugar. Adding it the day before I figured a small percentage of that fermented in secondary. Beyond that I added a small quantity less priming sugar as well because my last IPA was over carbonated, so all should be well.
It's been bottled...
I zested 3 more grapefruit and dry hopped it with the cascade. I added 1.5 cups of organic grapefruit juice the day before bottling to the 5 gallons. It carbonated up well and tastes great!
I decided on this…
.7 oz Citra 60
1 oz Cascade at 10
1 oz Centennial at 10
.5 oz Cascade at 5
.5 oz Centennial at 5
.5 oz Cascade at 1
.5 oz Centennial at 1
1 oz Cascade dry hopped
Thanks for all the input, I will report back in a few weeks.
I also put the zest of 4 grapefruit in at...
Thats funny on the Amarillo hops. I was reading on the American Brewers Association message board first and they all mentioned Amarillo, then I came here and searched and Amarillo almost never came up. I bought a pound so I am going to use some somewhere, maybe like you said just for bittering.