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Lovely. I only did 11lbs lol

It’s hard to say you’re over watering without context. I grew up working at my father’s greenhouse and nursery business and landscaping on the side for the past 25 years, so I can safely tell you, overwatering would all depend on the following; how your growing the plant—ground or pot and if pot...

There’s 3 things I can think of that will effect flowering; 1) first a foremost sunlight. Hop really need full sun, so atleast 8 hours of direct sunlight. If it’s not getting enough light, it won’t have the energy to flower 2) not feed enough. Hops need a fair amount of nutrients. So make sure...

I just realized this was the west coast thread not the hazy. Mosiac can be added or subbed to any of the combos above. Mosiac work great in a west coast. I love the flavor it carries when used hotside too

Citra, strata nelson Citra, Nelson, galaxy if your galaxy is good Citra/strata hotside 1:1 and then dryhop 1:1:1 Citra hotside, then 2:2:1 for the second

I know guys that just put their plate chiller directly an ice water bucket. That gets them to pitching temps into the fermenter. I’m sure using the immersion in that way to the plate will work relatively the same

That’s exactly why I’m doing it right this time. Sanded nearly everything to bear cedar before priming and painting. The plan for the future is to only paint a side a summer after 5 years lol

Hahaa thanks. I’m 35 until December. Def has been a lot of work. I would def be above 16k if I paid my self $35/hr in labor lol

Got quoted over 16k on average (6 painting companies)to sand and paint the house so I took on the projected on my self. After I started I realized how big of a project it really is for one guy with a young family. It’s been 1.5 years but it’s coming together

I’ve just always been nervous about pushing anything into the tubing that would go further than the portion I’m clamping. The idea of making abrasions and giving any bacteria a place to harbor, just scares me

That’s interesting. My 4mm was really difficult to get on the barb. Maybe it was because I was putting it in a shank that was cold but I really had a hard time opening it up enough to get over the 1/4 barb

I can’t believe you got 3 mm on a 1/4 barb. I had a b!t&h of a time getting 4mm on it. Had to use a heat gun and needle nose pliers to flair the edges. Can’t even begin to imagine how difficult 3mm ID was lol

At 101 IBUs that’s would push it into the west coast style and at double strength in my opinion. But dropping the ibus would get if there for sure

The bract are the individual “leaves” that make up the hop cone. So if you’re waiting for them to brown a little at the edges, you’re doing what you typically should. What size pots are they in? If your past the first year mark, they really need to be in a minimum of a 25-30 gallon pot of...

My first year of hops I only got like 14 ozs wet from 6 plants. This year will most likely be a wash for actually getting to use them with a lot of character coming through. Year two was about double that. And now they are pretty well established

Use 50% of your whirlpool/dryhop with lupomax or cryo of the c hop. That should give them more punch!

You can adjust your modern west recipe quite easily to get you to the classic American ipa. Use 12-15% character malt like Munich or Vienna 5-10% crystal. Lower percentage for 40-60 L and higher percentage for 10-20L crystal. For bitterness, target a .8-1.0 BU/GU For water, use an equal to...

That’s because when you transplanted them the plant went back to putting its energy in the roots. Once the roots got out of the root ball and into the soil, it split its energy back to veg growth. They look healthy though. Hopefully the overhang from the roof doesn’t block to much sun. Congrats...

That’s been known for quite some time. Good o2 practices, brewing process, and storage/dispensing are key to quality and longevity. I’ve had a hazy go to comp that was 6 months in the keg, and still took gold with a 39. The beer wasn’t as intense as it was early but still held up great

It’s colder in the NE today and the kids said it feels like soup season lol. Made a corn chowder with potatoes