Search results

Thats pretty heavy handed for beer...but glad its working out for ya man

I'm in the process of building a 3 pot, 30 gallon system. Not a lot of specs are truly needed other than it not having a HERMS coil, and that the burners will need to be table-top style based on how I am setting up my system. By my calculations, the typical propane tank is capable of 58,000...

I harvested all of my hops. for my first year Petoskey (with no trimming of bull shoots and just letting the above ground growth go crazy to support root growth) I harvest right at 1.5 pounds wet. It was right around 1400 cones. Super high in lupulin, extremely resinous, and a wonderful aroma...

I didn’t think it was an actual parasite lol. I was just trying to give as much info. So you think it’s wild yeast? Should I let it go as for a long time to let it do it’s thing? I only naturally carb.

Your plants look outstanding! This is part of my first year petoskey

So the beer was racked into a few different secondaries, and one of them has these white strings...almost look like parasitic worms. Thoughts?

we all have it happen I suppose but this one is new to me. It’s a honey brown, low hop content, pitched with 2000mL starter. 2 weeks in primary. Bad picture, but what do you all think?

I would let it do its thing honestly. Let the top succumb to gravity. I have limited all of my plants to around 14 feet, most are extremely fond of this limitation. I have a first year Zeus plant this year that has finished hop blossoming, and all cones are now bigger than a quarter...

Yeah, lots going on. I like to consider it a throwback to my EastPac navy deployments German Hops, Middle Eastern spice, South African Hops, Florida orange peel..just a nice old trip all the way around Its extremely delicious, crystal clear, and the head is perfect ivory. it's a winner

30 minute boil 1 lb golden light DME 1/2 oz. Southern Star hops at hot break (30 min) 1/2 oz. Hallertau (25) 1/2 oz. Southern Star (20) 6 lbs gold LME (15) 1/2 oz. Hallertau at hot break 1 TBPS Bitter orange Peel, 2 TBPS sweet orange peel, 2.125 tsp cardomom (10) Irish moss (7.5) Yeast...

Thought it was necessary to point out that this brew was the second time I have done this recipe as listed and have done it twice since. Flavor, color, and head retention are outstanding. While I appreciate the feedback, I didn’t necessarily need any suggestions as I have perfected this brew...

Update on my Petoskey: Reached the top of the 14 foot trellis, top has nearly reached the ground! I currently have between 200-300 cones that have started on this plant! Interestingly enough, the field grade fuggle (also from GLH) only grew up to around 4 ft and hasn’t done anything since

The only saving grace is that you want to cut all those leaves off anyway to prevent downy and give nutrients to the cones. Consider it a bonus I suppose. Meanwhile my Petoskey is 15ft tall, 3 full 15 ft bines. My coir trellis is 12 feet and it had grown along the roof, around to the top of...

you got me there!

Update: My Petoskey plant is now over 15 feet tall, extremely healthy, and fully thriving...less than two months of growth and it is a big boy

oh, I missed my yeast. It's my legacy Wyeast 1056 that has now been through quite a few brews Cardamom will highlight the orange and citra, while adding a bit of an herbaceousness that seems to have hit the dank on the head.