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opened the secondary and 1 of the 3 fermenters had a bit of white silky coating on top. Looks like the pics of lactobactillus on a google search, but not nearly as bad as most. scooped off what I could and sampled under it. tastes great, no sourness breakfast stout - so lot of roasted and...

yeah, i wasnt intending to use the ones there now. wondering if i leave them on, will I get a decent amount of new cones by the fall

I have a 2nd year chinook that's about 30 ft tall and covered in hops that are ready now. I don't want to harvest these cause I can't put the vine rope back up if I take it down, and I already will have more hops than I can use. If I just leave them on the vine will it impact how many grow...

the leaves look like they might have some aphids if they are getting plenty of water. the hops in pics 3, 4 look past the point they should have been picked at based on color, though I believe lack of water or aphids might dry them out faster.

i've heard after 10 days on dry hops you will get a slight grassy taste. never tasted it though, and it's probably dependent on the type and amount of hops

aquarium stuff is not going to be regulated to be food grade, so it can contain anything else as long as they don't think it hurts fish enough to be noticeable. Also I wouldn't want to be directly drinking EDTA all the time. it's shown toxicity in animal tests. a bag of K meta is really...

take the gravity reading. do you know what kind of yeast it was? The Wyeast belgian saison has unusually high temperature range that it needs to finish. raising the temperature should help the yeast be more active, but you might not want that depending on the strain.

you need something to carry the heat away. maybe find an old window AC unit or dehumidifyer that you can immerse the cooling coils in the water bath? or to make it less work make a swamp cooler and the bottles you are freezing have more thermal mass. i have 2 5gal buckets immersed in a 30...

spray bottle + soak a paper towel and wipe stuff down

I've heard to wash and reuse yeast from primary, I guess this assumes yeast from a secondary will not be healthy from the alcohol? I have a lager that has been in the secondary for 6 weeks, 8 since I brewed it, starting at 50 degrees and now chilled down to 40. Yeast is 1st generation of WY...

i'd start over. being warm and stirred for that long they probably used up all the energy a week ago, and are dead/unhealthy now.

if you keep the keg at room temperature and use a short hose, like 1 foot, you probably only need like 1-2 PSI to push it out slowly. this probably isn't a noticeable amount of carbonation. im planning on making a champagne and carbing the same as beers

I got some from great lakes in middle of july last year and they grew to 12+ feet in cincinnati (with that heat wave). I didn't get any hops.

i grew first years in 5 gallon pots so i could keep a better eye on watering and pests . potting mix works great. they can be killed by overwatering without letting the soil dry some, over fertilizing directly on the roots or drying completely

i had a kit reisling that i degassed very gently in the secondary carboy after adding sorbate and 1/8 tsp of kmeta (this was 2 months in the secondary, dont have a measurement though), let sit in a carboy for a month after, and it tasted too sour or acidic. mixed in some sweetener and more...

does anyone understand how to control the flavor you get from the yeast? I made a starter on a stir plate at 78 and after chilling and decanting, the starter liquid had a great fruity flavor. The actual beer was pitched at 78, let it rise to 80 for 2 weeks and brought the temp up to about 90...

bump. do people make great wines with kits from homebrew stores? or do anything to make it better? I saw northern brewer has a wine making for homebrewers kit with the extra stuff you need.

should I just dry hop it more? How much hop flavor do you get from dry hopping an ounce compared to adding it at 15 minutes? Or can I boil the hops in a small amount of water for 10-20 minutes and get the same effect?

he says "added 185F water (3.5 gallon) to the mash tun" I don't bother with a mashout in a similar setup because my 10gal cooler is usually full on 10gal batches. I start the sparge with hotter water so it will bring the water on top of the grain bed and eventually the grain up to sparge temp.

Location: Canada. Leave secondary outside overnight? It probably takes some time to settle at higher temperatures. maybe add some at bottling and carb as you said, then shake it up again before chilling so it's back in solution?