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Fertilizer? Sent from my iPhone using Home Brew

I've heard not to expect much for first year growth, but my plants are going crazy. Especially the Mount Hood variety. Sent from my iPhone using Home Brew

Use a hammer :-). Get creative. Coffee grinder? Sent from my iPhone using Home Brew

Looks close to first attempt at a Schneider Weiss clone. The Carafa may be a little much, but worth a shot. I found using crystal malts to darken works really good. Doesn't impart a chocolate note. I found using caravienne and a little British dark crystal produces a really good Dunkel for...

Wow! Now I feel so awkward I didn't know the Hipster Lingo. Guess it's time to go off-line and make beer instead. Sent from my iPhone using Home Brew

When your recipe calls for part Malt Extract and Part crushed grains. Hence Partial. Sent from my iPad using Home Brew

I simply have a different understanding based on what I've read. Perhaps I'm wrong, but I'm sure we both make good beer. Cheers Sent from my iPad using Home Brew

+1 Sent from my iPad using Home Brew

In my humble opinion, I think conditioning has more to do with how dextrinous your beer is. Mashing roasted and dark crystal malts can warrant longer conditioning due to the settling out of harsh flavors. Also longer conditioning times may be used depending on the yeast and what "unwanted"...

Welcome TCB from Oregon. Sounds like your off to a good start. Sounds like your due for a carboy upgrade to match your pots. Cheers! Sent from my iPad using Home Brew

This extract recipe from Northern Brewer got me hook on brewing. 6lbs Wheat malt syrup split addition (60 and 15min) - 1lbs Wheat dry malt extract late addition(15min) - 1oz German Tettnang (60min) - Wyeast 3068 Weihenstephan Wheat. Optimum temp: 64°-75° F...

oh yeah, and I would consider the yeast I'm using. If it's known to produce unwanted off-flavors (perhaps due to fermentation temp), then I'd consider a secondary. Best way to determine that is to taste it after primary is done to see if it's smooth, harsh or has a bite from dark malts...

Plan D: Ferment until FG is stable, then rack to bucket, then to keg. The cold keg will settle things out and you can just run off the leftover trub. The big question is how dextrinous is your beer? That's would I would use to gauge if and how long a secondary is needed. Hope this helps...

Personally, I would do the hops schedule like 60, 15, 10. Sent from my iPad using Home Brew

If you want a cleaner finish (ie. no banana/clove), use Wyeast 3333, pitch high and ferment low. Sent from my iPhone using Home Brew

I typically ferment at 68, because my family doesn't like it too cold in the house. They always turn out good for me at that temp. The yeast range for Wyeast 3068 is 64 to 75. I think the warmer you go, the more banana your going to get. The lower temps should give you more clove. But this...

Also pitch rate makes a difference. I found under pitching produces more banana-clove, while over pitching produces less of these flavors. Also Wyeast 3333 produces very little flavor contributions. I think I've settled on 3068, since it produces the 'hefe' flavor I like. Sent from my...

This was a really good recipe. http://www.northernbrewer.com/documentation/beerkits/BavarianHefeweizen.pdf As for purity, I've gone that route with bottle priming with DME, but found it adds to much and doesn't ferment out in the bottle that well. The other option is krausening, which takes...

I've done several single infusion mashes for my lagers. The key, to me is the temperature. I would suggest hitting 149-150 degrees for 90 minutes, then mash out at 168 for 10 minutes. I would stick to a single infusion and explore from there. Hope this helps Sent from my iPhone using Home Brew

My starting volumes was about 6.5 gallons. The regulator let's you throttle the gas. I chose to turn it down after an initial boil, because it was boiling like crazy. It's the first time I could actually see the wort while boiling. I love it!! Sent from my iPhone using Home Brew