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Let me know how the orange peel works out. I was debating of using 0.5 oz of sweet orange peel in mine but decided to not use to see if I like this recipe on its own first.

Hey everyone planning on brewing a saison this weekend and wanted some feedback for suggested mash schedule for the recipe below. I have been going back and forth on the two schedules below: 1) Step mash 122 - 30 min 140 -- 60 min 158 -- 20 min or 2) Single infusion mash (no mash...

I think im going to do 4 bines total per plant, 2 per string and see what the yield is like. Thanks for the input.

Ah that sucks. Where abouts you live? Im in SE Michigan

OK - so the pictures above are 5 days old so my Magnum and Cascade now have strong shoots (green in color and are about 1.5 feet long) and the Centennial and Chinook are just now starting to produce stronger shoots - I will prune the smaller ones down this evening and start tying my twine for...

Ya i figured there is no perfect answer but I am just trying to gauge what other people have experienced when growing multiple bines per plant and if they saw a "fall out" in yield when they reached a certain number (based on plant species). With that said when you say you are growing 3 to 4...

So based on my setup ( two strings per trellis) and the 4 hops I am growing, Magnum, Cascade, Centennial, and Chinook should I play it safe and only grow one bine per string for a total of 2 bines per hop plant? Or can i grow a 3rd or potentially a 4th for certain hop varieties?

Magnum, cascade, centennial and Chinook

Well I ended up adding a 0.5 ounce of simcoe for the final 4 days of the 5 day dry hop. I just kegged it last night and the aroma was outstanding - spicey, floral, citrusy, mango and hint of pine. Beer had great flavor with maybe being just a tad to dry on the finish , but im ok with this as...

Too sweet for my liking but definitely a nice alcohol warmth. Next time i plan to do a smaller batch with a 2 hour boil to get the volume down to roughly 3.5 gallons. And instead of adding disovled corn sugar in water I plan to start the fermentation with only 2 gallons of wort and will add the...

Hi All, My hops are now in their second year and are starting to take off (see pics below). I plan to to tie my trellis twine and prune my hop plants this weekend and I had a couple of questions. In the wide view picture with my trellis's (from last year) you can see I had two lines per hop...

Any hop that starts with the letter "C" ;)

Awesome, good to know it helped solved that "off putting / dominant" melon smell. I loveeeee Simcoe hops - I use them in all my IPA's. I only didnt use them in this pale ale because some of my buddies (who arent hop heads like me) might think the beer was too dank. But at this point i would...

Ya i was between adding amarillo, simcoe or chinoook hops to try and balance the dominating "melon" smell. I only said amarillo because those are the only hops I have on hand. I could run to my LHBS today to grab simcoe hops today - and they would be fresher. Thinking 0.5oz at 5 days should be...

I defintely dont get a "cat piss" smell but i guess you could say it might smell like a hint of garlic/onion. I have made some good beers using Citra in the past with a Chinook/Citra pale ale and a columbus/citra/simcoe/amarillo IPA and never had this type of aroma. Since I have had good results...

So after 10 days in the primary I transfered my APA to the secondary and added my dry hop additions of Citra and centennial hops. Before adding the dry hops the sample I had was very tasty but definitely lacked aroma. I just went downstairs to nudge my fermenter to get the saturated dry hop...

After primary fermentation did you transfer the wort over to a secondary before adding your dregs or did you leave it right in the primary?

So i should be OK with either sparging with just pure distilled and adding sparge mineral additions directly to the brew kettle or I can mix all 10 gallons with total mineral additions and just split the volume for the mash and sparge?

Thanks for the feedback everyone. Below is an updated profile in which I eliminatedo the base mineral additions. I still yield an estimated mash pH of 5.4 with these gypsum and CaCl additions. With that said my only worry i have is having too high of a pH when using distilled water. Since...

I guess I am still confused then becuase I do not understand how I achieve an acceptable mash pH. If I eliminate the bases (baking soda and pickling lime) and add gypsum, NaCl and lactic acid then my mash pH will be below 5. If i eliminate the lactic acid my estimated room temp mash pH is 5.2...