Recent content by opalko

Moved my hops this winter to a new location in a row about 30' long. Was going to build a simple 2 poled system with a taut wire between them until I tore a muscle in my arm a couple of weeks ago. Now my hops are sprouting and already vining a little bit and there is no way for me to get...

I was going to use this water, but the pH seems very high?... http://www.nestle-watersna.com/asset-library/Documents/PL_ENG.pdf

No, using ro water is for my next attempt, maybe today!

No, never covered furing boil.

60-62 with a temp controller

How long do you recommend for single stage fermentation for a simple english ale?

Very frustrated! I can't seem to avoid a grainy/corny flavor that happens after fermentation. I was meticulous in my brewing but when I went to check final gravity yesterday before bottling, ugh. The bad thing is before pitching yeast when I check the OG the stuff tasted great..malty, slight...

Internet archive still has a copy of the original chart: https://web.archive.org/web/20040622033410/http://www.yakimachief.com/hopvarieties/parentagechart.html

The kink in a BYOB place is that it's HB'ing is not statutorily recognized in this state - yet.

No LHBS, unfortunately.

I'm looking for ideas/tips/advice on starting a homebrew club in my area. The nearest ones are approx. 100 miles away (or more). What do you recommend to get one started or finding people that might be interested? Cheers, Robert

Odd, most of these things I've done for years without this occurring before. The 72 was measured in the wort, not the room. I'll forego bleach from now on (though it doesn't explain the iodophor sanitised batch), and use starsan instead. I'll give the next batch a bit more time in primary...

Normally I pitch when the wort is around 72F

I think I used Iodophor for the first and bleach for the second, as I ran out of Iodophor. 5 gallon batches. For those saying a longer fermentation is necessary - are you saying you leave the fermentation go 3 or 4 weeks in the primary, or do you rack over to a secondary vessel at some point...

When using dry yeast I don't make a starter.