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Depends. Mine are in raised boxes so drainage isn't an issue...also if you have a naturally slanted hopyard, there isn't too much worry in planting them a little deeper. Variables, my fellow hop enthusiast...variables. If your yard is perfectly level, I'd go a few inches above ground at...

sounds like you're further along than I was when brewing extract...I had no idea that I could get unwanted tannins from steeping too high (but I never got high enough temps to have to worry about it :D). Anyway...welcome to the obsession. Go all grain if you have what you need for...

yeast starters

You can prime and carb them outside the fridge, fo sho...but I would think bottling at that point would be tough. You could always hook them up to some gas later and serve after carbed. I do this as often as possible actually rather than force carbing.

heh - I posted it somewhere here I think last weekend after I drank too many of them...

my fantastic, slightly hopslam-ish, slightly nugget nectar-ish Honey RyePA. Trying to kick this keg, so I can rack another beer into the keg, so I can clean that fermentor so I can brew tomorrow...I need more vessels!! :D

I'm brewing some beer tomorrow. And when I brew said beer, it will be a Black IPA. ;) Already milled my grains and measured out my strike water to let the chlorine evaporate...also crushed a bit of grain to soak for a lacto starter...that's right, gonna finally take on that sour I've been...

Yeah, you need to tighten the post...I'd also use just a bit of keg lube on the post as well...

well thank you kindly...would love to have you...if you're ever in SW PA, hit me up!! :mug:

here are the pics...recipe as follows: 10 lb pale 2 row 1 lb flaked rye 12 oz caramel 60 6 oz Victory 2 lb local honey mashed at 151, batch sparged... 1 oz Chinook 1 hr 1 oz Centennial 1 hr .75 oz Centennial 10 min .25 Nugget 10 min .25 Centennial 5 min .75 Nugget 2 min 1 oz...

dude, all my buckets smell...yeah...PBW cleans most of the grime, but I get a pretty potent hop aroma from all my buckets..get used to it.

dude, I'm tryin, my lense won't even open...stupid effin battery is dead...gonna hafta wake the wife up but I'm chargin it... Don't go to sleep gang...gimme a few...

Why wouldn't it be? I'm too drunk to post elsewhere... camera battery is dead...I'l post pics with recipe details tomorrow night as I polish off this keg...what a beautifull beer!!

fair enough...gimme a few...

I brewed an extract beer a while back using honey and rye and it was pretty tasty...well, been brewing AG for about a year now, so thought I'd convert this old solid recipe to AG...brewed it mid-february or so...I'm drinking it right now...and I have to say...this tastes EXACTLY like...

If you figure it out, let me know. I'm pretty sure even the pros would love to figure a way to make this happen.

Every payday, she allots a budget for brew supplies!

I am consistently losing anwhere from 3-5 during my mash and I'm working on that...but I'm also missing my sparge temps by roughly the same amount (I batch sparge). Would it make sense to add the amount that I lose during my mash to the temp of my sparge water in order to hit my target temp?

you never know what variables exist in those two (separate) vessels. I'm sure they'd be "close"...but as many anal homebrewers will probably agree, close just doesn't cut it.

I've brewed a few Rogue kits in my day - Oatmeal Stout and the Dead Guy Ale - both turned out wonderfully...directions were spot on. Welcome to the hobby...