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absolutely, that's why I am trying to get as much first hand growing input as possible. Maine climate is a tough one, and for a perennial a proper root structure is very important. if you fert scorch a plant going into fall to force heavy fruiting chances are that plant is not coming back in the...

you mean tds, total disolved solids?

1200ppm of what? or rather which? total? thanks.

the 5 or 10 degree difference afforded by a cold frame wont be enough to save the worms on -15 or -20 degree maine winter nights. if I did it out doors it would have to be a heated enclosure for the winter or it will freeze solid. on a side note: I mentioned doing one out of doors for the...

I think the amount of splatter was because of the extremely short dispense hose (less than 18 inches) and the shape of the glass its one of the new allagash white glasses sort of shaped like a fluted wineglass, I had it pointed right down the side of the glass so it did the skate board ramp...

I sympathize. I was recarbing my keg since after a while at low/no PSI (I shut my gass off when not in use) it had lost some carbonation and I want to to increase the carb level, I had my keg turned up to 30 PSI. the next day (forgetting I had it cranked up) dispensed a beer..... well...

if you dilute the wort 50/50 with regular water (doesnt have to be distilled the ddifference between tap water and distilled water will not be apparant to your naked eye on a hydrometer, the results will be close enough) and just double the resulting gravity (the part after the decimal point)...

my wife is creeped out by the thought of worms in the house.... since I live in maine the winters are fairly cold, I don't think they would winter over well outside. I would hate to get a mini ecosystem running just to have it all die off every winter. I personally would love to have one since...

This may be a new one on a lot of you. but I am a hardcore planted tank person, I used to do reef tanks, but I gave that up for now. but my planted tank is run on an Estimated index dosing schedule, which for non-planted fish tank people translates roughly to, dosing NON-limiting amounts of...

just don't do what I did my first batch and put 5 gallons of wort into a 5gallon carboy and affix a regular airlock, sounds cool when it blows the stopper out but that's about it, Kräusen, and hops everywhere, several times. I learned about blowoff tubes after the fact. beer brewing can be...

My wife hates hop bitterness. So I invented the SWMBO SMaSH for her it has hops but only at a late addition (5 minutes left to boil). She thought it was great. I imagine if you used more hops that my simple 1 oz recipie but kept them at late additions like the others have mentioned you can...

thats great. I love when My next brew is a triumph over the last one. though the once in a while "really!?! I brewed this horsepiss?" keeps me humble on the level of my brewing expertise which still remains between noob and sort of noobish.

I use bags on whole leaf, as well as pellets when I dry hop (I also use a metal spice ball with a muslin bag around it for dry hopping), just to help eliminate debris in my secondary when I use one (rarely). I just make sure its all really loose not wrapped tight.if you have it compacted into a...

for some reasons I almost always like my own brews better than stuff I buy. with a few exceptions where I'm like "I actually brewed that horse piss?"

I had one horribly infected batch, and honestly I could not smell it during the fermentation, I could only slightly smell it at bottling and the beer only tasted slightly funky but drinkable at that time, after several weeks in the bottle it had gone straight vinegar, and there was no mistaking...

more splashing areates the beer and reduces the longevity of the beer. once exposed to oxygen many of the compounds in the beer begin to oxidize. long to short, the beer will skunk out much faster. shelf life is going to be very short.

there are a lot of benefits to running longer fermentation times. for one if you just go by airlock activity, your yeast may not have finished fermenting (I have had some run longer than 18 days just to hit the end of fermentation), you will have beer and probably drinkable and not completely...

if you want some serious hop aroma/flavor after the bite your going to have to increase your late hops additions, either dry hopping or after flame-out, or on the short boils. I did the flame-out hopping with Simcoe in my Rye pa and the hop aroma was fantastic and the flavor is pretty much right...

with a hop schedule like that... I would make sure it is what I would be drinking for the rest of the night, since the palate will probably be thoroughly devastated after 1. not saying it like it's a bad thing.

nah let it ride, it'll most likely be fine. you should see what a really funked beer looks like. Ninja'd check this link out, it shows some funked beers, its from some members of our local home brew club. http://centralstreetfarmhouse.smfforfree.com/index.php/topic,67.msg447.html#new