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First year hops here. I planted the first four plants right after the last frost of the year, the last 3 plants about 3 weeks after that. Very excited!! Even though I may get enough for hardly one batch...

Some of my hop leaves are doing the same thing!! My stepdad is a farmer and he was saying it looked like some kind of mold to him.

I've never used vanilla extract, but I add anise extract to one of my winter brews. I add .25tsp to a 5 gallon batch and it's enough for me to notice it. I always err on the side of caution with additions like that, less is better than too much.

People use all kinds of different things, but I've found that the most effective tool is refrigeration and patience. Almost every beer that I keg that sits in my kegerator for 4 weeks or more; whether I used irish moss, whirlfloc or nothing, ends up being clear. Those who bottle generally don't...

What kind of yeast did you use? 1.013 does not sound like it would be dry in terms of attenuation. Similarly to fizig my last wheat (Belgian wit) also finished at 1.006 and it does not taste dry to me. After a week of fermentation I don't even judge my brews for taste, they never end up...

Same here. I sanitize a muslin bag, put the hops in, and tie it off. Never had a problem clogging my racking cane.

Seems like there are assumptions made with those calculators. I checked out that thread on the NB calculator, I stand corrected.

Basically they are referring to the ambient temp your beer will be sitting in while they carb. The higher the ambient temp, the harder it is for Co2 to get into solution. In my experience this applies more to kegging more than bottling. The bottles wont or would take ages to carb if you try to...

Yes, it should be all the same. I have chrome plated shanks and SS taps and they work fine together.

Stainless all the way. Over time the chrome can wear off, leaving bare brass which is detrimental to your brew. The cheaper taps (Krome) will wear off quicker than Perlicks. My old Krome taps have worn off on the inside in certain areas and you can see the brass underneath. Check this out...

I've never made a hard lemonade, but sometimes my lagers will have a sulfur aroma. I've been able to remove most if not all of it by kegging it, filling with co2, purging all the gas, re-filling with co2 and repeat for about a week. Any time i've bottled anything with a sulfur smell, it hangs...

I love their dry hopped Pale Ale, so good!!

I haven't had a big issue with MW lately. I buy brewing hardware and parts from them pretty often without much delay. I just don't buy grain from MW anymore which may explain my lack of issues. It's basically just because of how they package it. They aren't zip-loc bags and the writing is just a...

This definitely sounds like a puzzler. But looking at your OG and FG readings from your first two beers, they do not sound too bad to me. The first 2-4 beers that I did without getting my oxygenation/pitching rates where they needed to be, were at least 4-5 points higher than the expected FG...

I was confused by the title of this post at first as well. I watched the video and I can see how your beer got so foamy... I love how in the video they guy pours out a full pitcher with what he claims is "yeast" to discard and hides his super foamy beer from the camera... Seems that it doesn't...

Well I guess it's not Summer but close enough...

Maybe try a steam beer? It would be nice to have something on the more crisp range to offset having two IPA's on tap. Maybe some pilsner malt, with German hops & California lager yeast? Since it's summer you could ferment it in your basement or a cooler room without temperature control.

You can put the LME in whenever, a lot of folks put it in during the last 15 minutes of the boil. I agree with woozy, if it was me i'd just crush the grains and put them in 152 degree water for about an hour. Lift the grain out and just pour 170 degree water over the bag to rinse them a bit...

You don't need much outside area to boil a batch. Do you live in an apartment complex?

Looks like you did your homework. In terms of your Saison, I wouldn't consider that horrible. Looks like your pale malt for the saison was Belgian? Those malts are sometimes undermodified and require a stepped mash to get full efficiency. I usually get in the 80-85% conversion efficiency with...