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Hm, I guess that's possible. I'll have to double check whether they go all the way up the bine but I seem to remember them being mostly lower down the stalk. The ground's not soaking wet but it's definitely very damp and we haven't caught much of a break in the rain lately. Yeah, we've...

These are first year Cascades from Great Lakes Hops crowns and they seem to be thriving except for this whole leaves dying thing. They're also getting chewed but I'm dealing with that, thinking it's moths. Here's a photo of the leaves in the early necrosis stage...

That's super-interesting, thanks! I've never had problems with WLP007 but I've had some messy S04 and WLP002 batches before. Wonder how much that contributed.

We had some incredibly warm weather, snow melted, ground thawed. I got my hop crowns from Great Lakes planted in pots and now I've got hops indoors in pots going nuts and of course it snows! Crap. Not sure what to do now.

Nah, certain Belgian beers go up to 40% of the bill from simple sugars. 10-11% is nothing, and it's certainly not going to negatively affect attenuation. In any case, it's definitely the yeast because the flavors I'm concerned with are not detectable in an identical beer with different...

Double-checked my recipe notes, it's actually 11% sucrose, not 15%. Hm, that's interesting.. Lots of 02 to attenuate properly you mean?

Brewed an IPA recently using WLP090, 80% Pale Ale, 5% Crystal 20, 15% sugar, half a pound of carapils. Mashed at 150, pitched 2L starter of 90 and the beer turned out.. ok. There's a strange almost caramel sweetness to it that I wouldn't have expected with that little crystal, the hop...

I use it like an ale yeast. Just make sure you hit final gravity, I've had some gushers when I rushed from grain to glass. Underpitching with this yeast isn't the worst thing either, the esters are generally positive.

Curious about this too

They're all C hops that are going to end up in an IPA anyway!

So if I've got two species of hops co-mingling on the same trellis but the root systems fairly reasonably separated by about 10 or so feet is there cause for concern? I'm trying to figure out how best to use an existing porch trellis and I'd like to fit another variety on to it, but not if...

Anyone know how cold too cold is for new crowns? It's been up to the 70s here in Minnesota and down to the 30s at night, ground is thawed. Talk of snow next week but not huge temperature plunges.

That's an entirely reasonable point, Yooper, and one I hadn't thought of. That's certainly a sensitive issue here too.

Has anyone planted hops guerilla style around town in places where the hops won't interfere with anything? I sort of want to take dozens of cascade cuttings around town planting them on park fences and park street lights, etc. Public places where they're not going to cause problems. I know...

Love Golden Promise. Definitely do a Surly Furious clone.

Has anyone started using WLP644 as they would a normal ale yeast now that it's been shown to be Sacc and not Brett? I'm thinking of making an American IPA with it and I'm wondering if my process needs to be different or if I can brew normally with it?

Did you read the comments? People have posted their brew logs with 70% failure rates. That's a bit extreme but I'm sitting at 2 out of 6 batches with an off tart flavor of a 33% failure rate. Edit: Many more examples. I'm glad it's worked for you but there's clearly something happening with...

Breakfast Stout IS a damn fine beer. I'm not surprised those beers are also picking up, but the point is All Day didn't exist until what, 2, 3 years ago and now it's 27% of their total? Clearly from those numbers All Day isn't supplanting sales of higher ABV beers, it's bringing in new customers.

Founders All Day IPA is now 27% of their TOTAL production. http://www.brewbound.com/news/growing-session-sales-pushes-founders-brewing-past-100000-barrels

Seems like you've lucked out--this a pretty well documented flaw with S-04. http://www.bear-flavored.com/2012/12/off-flavor-or-infection-diagnosing-my.html