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Anybody in this forum attend the march workshop? Is it worth the time and money? I'm just a hobbyist but I am interested in learning more about growing hops...not necessarily for production $$$. http://www.gorstvalleyhops.com

Is there a name for the practice of adding sugar(corn/cane) to ferment after the yeast are mostly done with the maltose? I've been looking for this subject in the forum but don't know what to use for search term to get results. As always, please be gentle...I bruise easily.

The smaller is alive and I think is a younger version of the larger specimen next to it, which is dead. [/IMG] Very small bugger. [/IMG] They spin a weak cocoon on the hop cone and attach to a near by cone or leaf and then munch away. [/IMG] The lupulin gets exposed and I would...

I put together a list of big breweries to visit, full sail, rogue, bridgeport, lucky lab,widmer, golden valley, etc. Did I miss anything? Any other gotta visit beer places to visit? Cheers!

Looking for software I almost pulled trigger on Promash v.1.8a which seems to be what a lot of people use around here on the forum. When reading the website it looks to have been abandoned. The current version is from March 8 '03. And the website mentions further updates... "ProMash is...

I've got a 3 gal. basic mead using Safale us05 fermenting for a week now. 6 total tsp. of nutrient and energizer, was used initially, per what I've read to ensure good yeast health. It's doing very well. Is it recommended or necessary to continue feeding nutrient and/or energizer after...

I've been using glass for fear of oxidizing da beer. Maybe that's not necessary. What say you? Here's the genesis of this, THREAD Long primary = 3-4 weeks

Yee Haa! I''m going!:ban: Anybody else? Good Beer :mug:

This is my second try at Chimone's blonde bombshell recipe Link. The recipe calls for wlp001 but my incarnation I'm using wy2112 san fran lager yeast. Why I thought I could pull this off in the midst of 80 degree ambient temp in basement is beyond me (Doh!). Here's it is.... 3rd day and...

Here's some hysteria for ya. Any thoughts? King George in the making... http://www.google.com/search?q=nspd+51&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

I lost the linky thread to a short comedy video clip to two office guys cooler talking about stuff and the 1st guy gives the 2nd the "jerk blow off" whilst talking. When the 1st guy starts talking about his stuff the 2nd guy gives the 1st guy the extended long playing, creepy, awkward "jerking...

Thinking about picking up one of these to listen to talk radio programs and podcasts... Anyone know how many 1 hour long shows I can fit on it? 250 songs at a conservative 2 min. per song would leave me with 500 minutes of talk. That would be 8.3333333 hrs of radio program. Any real...

I don't know who the dude is in your avatar...bring back the Uker!!!...I miss him.:( :ban: :ban: (Sorry, couldn't find a better picture of the uke with the milw. braves)

Can 3787 do another big beer style besides belgians? I will have enormous slurry left over from a wit done last tuesday. Would love to take advantage of it. Seems only big beer for 3787 will be belgian dubbel/trippel? Looking to brew 1.090-1.120 SG range. Comments, suggestions needed.:mug:

Brewed a AG wit with: 6# american malted wheat 4# american 2 row 1# cara-pils .5# rice hulls 1oz Mt. hood, 3/4 at 60, .25 5min first time i bothered to strain out trub with paint strainer(worked well!). I ended up with this 3-4# "puke" ball after squeezing out as much wort as possible...

LHBS closed today. Can't find at grocery stores. Plenty of cane sugar but no corn sugar. Any ideas? Only thing holding up 5 more gallons of Apfelwien!

Would like to do Stonface RIS clone, but I need to build up yeast population. The recipe is a 10 gallon, I'd cut the grain bill/ hops? in half, and I'd do batch sparging instead of single infusion mash. The yeast is wyeast 1056. Anyone have suggestions/recipes for a smaller (1.040-1.050)...

Got a AG chugging along in a bucket in basement. wyeast says 2112 maintains lager chatacteristics below 65°... "2112 California Lager Yeast. Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, (18° C)...

The guys on basicbrewing podcast suggest adding LME in the last 15 min of boil to keep darkening of wort to a minimum. I guess one just boils water and hops for what ever called for time period and then add your LME and DME at the last 15mins of boil to sanitize. ok, that just seems loopy...

Any madtown people growing hops in the area? What's your experience? What works, what doesn't...etc. I ordered from NB on a whim to see if I could cultivate. centennial brewers gold mt. hood cascade