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I am an hour north or so in Saginaw, MI. All of my hops, Centennial, Cascade, Chinook and Zues are loaded with burrs. Do you think I will see a harvest this year?

http://www.amazon.com/dp/B0002EAL58/?tag=skimlinks_replacement-20 Here is all you need to make great beer IMO, Flawless Sanitation, Pitching enough yeast and feremtation control.

I would smell those Columbus hops before throwing them in and having sub par results. If you get any buttery, cheesey, onion, garlic, ect I would save them for bittering only. Hopefully they will smell amazing though! Good Luck!

I recently brewed a "Session" IPA. Expecting to get very resin-y notes. 4% ABV Zero Crystal Malt!! Two Row and a touch of Carapils and Sugar. Simcoe and Columbus Grain to keg in 14 days

I cant comment on that. I have use a temperature controlled freezer to ferment. I am a bigger fan of Mid 60's raising towards 70 at the end of fermentation. At 71/72 your wort/beer will raise up 4-5 degrees with fermentation. I would only reccomend Saisons at those temps!

Big Fan of US 05, IMO.

Thanks guys. I assumed everything was fine, now my mind can be at ease for the next 18-24 months. BTW it smells great!

I have a three month old lambic that has small white spots randomly on the top. There isnt much of a "pellical" but there are some bacteria "bubbles". I am afraid of mold, I have no reason to believe I did anything incorrectly. Yeast was roeselare kept around 70 ambient.

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Bump... I live in Saginaw County and would love to know our water more accuratly. I just recieved the 2011 Drinking Water Quality Report in the main, but unfortunatly it isnt very detailed. Any more information from anyone in the region would be greatly appriciated. Thanks

I have a Blue Moon clone fermenting right now at 62 degree 1 week. I am going to let it free rise up to 70 for another week before cold crashing over night. Here is my recipe. OG 1.060 FG. 1.015 estimate ABV 5.89 6 pounds 2 row 5 pounds white wheat malt 1 pound caramel 10 18 oz...

Just tasted my Sofie clone after only 50 days. Amazing taste and nose, big citrus and barnyard I could easily drink this puppy now but, it is only down to 1.010. I am going to wait a few months. So far so good!

Looks like GLH, email them, they are very helpful!

I am only running one line per plant this year, so 3-5.

I have a 2nd year centennial. The first shoot was a big, thick bastard grew very fast. I cut it back because I read this was common practice. About 2 weeks later I got two more fairly good size shoots that also went up like gang busters. They are 4 feet tall and are producing lateral arms...

Subscribed I am also very interested in this product for a Kriek.

I made a Wyeast Brett B and Wyeast Belgian Saison beer about one month ago. I am going to let it age to get a more pronounced Brett flavor. I am interested in making a new Saison wort and pitching it directly on the cake. This time I am looking to make a quick Saison one month or so. I am...

Makes since, although not the answer I was looking for...

I have a Saison in the primary that I pitched Brett B and Wyeast Belgain Saison from the start. My question is, if I pitch a new Saison wort directly on the cake will it get funky faster? I have read that Roeselare get more funky/sour faster after each generation. Is this true with Brett?

Subscribed My 2nd year Centennial is doing same thing. I have read that the initial shoots ARE from stored energy and some have commented that those shoots should be cut down to allow new more consistant growing shoots come up. I have cut down only one (the biggest) of the three shoots. I...