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I am having the same problem with my centennials. Less than two feet tall while crystal and glacier are shooting over the top of the trellis. I trimmed them, gave them more and then less water, and fertilized but still no action in more than a month. Last year they were the most prolific in...

Welll I guess that's the confirmation everyone has been looking for.

I cool my fermenter 10 degrees F a day until it reaches 40f. I heard Jamil Z say on brew strong crashing too cold too fast stresses the yeast and can cause some unwanted flavors. It maybe a overly cautious approach but its worked just fine for me.

All my rhizomes died.

You steeped you grains just right, and no the crystal shouldn't increase in flavor over time. there are a couple of things that could be giving you that flavor. Small amounts of oxidation can do this. You might be picking up too much oxegen when racking/bottling. Diacetyl can give you this...

Did you take a pre-boil gravity reading? If you know your boil-off rate you should be able to calculate (using software in my case) your post boil gravity. measuring pre-boil gives you the opportunity to tune the wort with water or extract additions pre-hops so you can get the post gravity your...

With only one gallon of wort you could go the other way too and just freeze it. That should inhibit bacterial growth pretty well.

Pro: You can better control how dry or rich your beer is with mash temperature. Pro: Base malts tastes different from maltster to maltster and you have more choices in flavor than with extracts. Con: takes longer Con: Need more gear (probably need a new brew kettle 10 gallons or more so $$)

Does it smell like popcorn butter? If so its diacetyl. The best way to get rid of it is to let the beer sit on the yeast longer and ramp the temp up to 70-72 f. If its hard to smell in cold beer put a little beer in a glass and cover with plastic wrap. Nuke it in the microwave for 15 seconds...

Dry hop in your secondary. Any hop sediment will readily fall the to bottom. Kegs are great for secondary. Easy to get the hop bag in and out, plus the electrostatic charge of stainless steel will pull yeast and proteins to its surface. If you can, dedicate a keg as a secondary. Then trim the...

you'll find it in the second reply in this thread.

12 bottles a week is average. Some nights its none, some nights its 5. Usually 2-3 a night.

1965 +5+5 = 1975. Ruined the first one, Got the second one right!

Over-Wheated Graff Update:1 week in the bottle fermentation ended 1.5 weeks ago. In the bottle for 7 days. primed with Cooper carbonation drops. First taste: Moderate carbonation: Nice dry cider taste wheat is present, leaves a very mild cereal+yeast taste no hop flavor or aroma, malt is...

I made a label for my graff. Submitted for your review:

Would this assume an all grain recipe?

My over wheated graff just finished fermenting. After a day of no airlock activity I took a gravity reading and got 1010. Now to cold crash it for a few days to clear it up and then on to bottling. I took a taste from the hydrometer vial and it was yeasty but had a nice dry cider taste, not too...

In 3 more days my over-wheated Graff should be finished fermenting. The high krausen has fallen, everything smells yeasty and apple like, and air lock is very slowly bubbling, maybe one bubble a minute. So far- so good. It's been fermenting at 65-67F. What do you think I should do...

Awwwww..... I just hate the waiting. fine. FINE! I'll leave it. Because a stranger on the internet told me to. Gawd i'm so weak.

With all that wheat in there won't I have a lot of unconverted starch? Or do you think 1/2 pound won't matter. I don't know if the grain steeping step is going to "mash" the starch in the wheat into sugar. So I expect to have extra starch and protein in my cider. I pitched the yeast last...