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Seems early but they were turning brown and appeared dry. This is in SW MI.

These are pictures from another thread. I had the same issue in my cascades at harvest this year. holes with a little webbing and then those brown egg like things or full on small green caterpillars inside. Lost a lot of beautiful hops.

Had this same problem too, lost 25% of my Centennials to these damn caterpillars. Anyone know what they are/hot to control?

For those who do not have access to Wyeast, what is the preferred White Labs Yeast? IS the WL London Ale yeast the exact same thing? Or do most just go with a dry yeast?

My plan after using the EZ water calculator is to use Lactic Acid to bring down the Alkalinity. It is telling me I need 10 ML of lactic Acid for a Pale Ale I am planning, do all 10 ML go into the Mash water or equally distributed between the Mash and Sparge water?

Am I adding my lactic acid and gypsum to all 9 gallon of water i will use or just the portion I will use for my mash water?

Thank you! Any other comments/suggestions?

Been doing a lot of reading but it's not sticking for me(just like high school and college Chemistry). Any comments and suggestions would be greatly appreciated! pH 7.3 Total Dissolved Solids (TDS) Est, ppm 257 Electrical Conductivity, mmho/cm 0.43 Cations / Anions, me/L 4.6 / 4.6 ppm...

SW Michigan, picked Cascade and Nugget Thursday.

1.5 cups Organic Grapefruit juice adds about 1oz of sugar. Adding it the day before I figured a small percentage of that fermented in secondary. Beyond that I added a small quantity less priming sugar as well because my last IPA was over carbonated, so all should be well. It's been bottled...

I zested 3 more grapefruit and dry hopped it with the cascade. I added 1.5 cups of organic grapefruit juice the day before bottling to the 5 gallons. It carbonated up well and tastes great!

Damn, I put this on my list to brew about a month ago thinking it was an extract recipe but I misread. Anyone tried converting it yet?

I decided on this… .7 oz Citra 60 1 oz Cascade at 10 1 oz Centennial at 10 .5 oz Cascade at 5 .5 oz Centennial at 5 .5 oz Cascade at 1 .5 oz Centennial at 1 1 oz Cascade dry hopped Thanks for all the input, I will report back in a few weeks. I also put the zest of 4 grapefruit in at...

Thanks for the schedule, I think you are right, I should do more late additions and less bittering.

Thats funny on the Amarillo hops. I was reading on the American Brewers Association message board first and they all mentioned Amarillo, then I came here and searched and Amarillo almost never came up. I bought a pound so I am going to use some somewhere, maybe like you said just for bittering.

I am planning on some zest at flameout then tasting after fermentation to decide if more zest is needed. Thanks for the advise on just cascade, seems to be the advise of many.

Thanks for the replies guys. I am using some combination of the hops I listed, looking for more of a recommendation as to quantity and timing of when to use them.

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I am going to use the simple grain bill from the Jaded Dogs all Amarillo IPA https://www.homebrewtalk.com/f69/all-amarillo-ipa-28517/ I have Amarillo, Centennial, and Cascade hops that I plan on using. I also have some citra but I am leaning towards leaving them out. I plan on using 5...

Yeah I knew about the hop utilization and I haven't made any styles yet where a slight bump in hoppyness matters. That exactly what I said, 7lbs of DME is 7lbs of DME. I was excited on my last batch that my OG was perfect but I had boiled off almost a half gallon too much water and was way...