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I brewed with this on Saturday and this morning it appeared the bubbling had stopped, so I would agree its fast for sure. Raises the temp like a monster too, I wasn't paying attention and it got up to 74-75 degrees at one point before I got in in a cold swamp cooler.

I think the Challenge would be finding rhizomes. I would check with local garden centers, they may have hops in their perennials section. Not sure how late you can harvest but I figure you could at least establish your root system this year so that next years harvest is decent. Someone with more...

Just bumping the thread, it's definitely gotten a bit worse. It's been raining quite a bit if that helps with the diagnosis.

I noticed yesterday that my hops leaves were showing signs of distress. I have never planted anything before this so I went to google to try and diagnose and as far as I could tell it could be anything from over watering to under watering to lacking nutrient to disease. Is anyone able to help me...

I've had grub turn to soap after a really long primary. Dumped the batch.

I know this is a couple weeks old now but I just used S-33 on my attempt at the holly christmas ale from the recipe forums. Same thing, just pitched dry, fermented at 60 at 6 pm and the next morning that thing was going gangbusters. yesterday when i checked the airlock again it was bubbling...

moosehead is my wifes favorite lager as well. This is just so damn awesome I could cry.

So my wife asked me to clone mill street vanilla porter, which if you aren't familiar with is a toronto based vanilla bomb. I checked their site and the listed ingredients are pale malt, caramel, biscuit, flaked wheat, roasted barley, pure vanilla extract Nugget hops and American Ale yeast. abv...

Never made a brown porter before. It definately had a roasty taste to it, but it was also almost cloying and it was kinda awkward. I redid it right away and it helped a lot to use the right malts. I just reduced all the specialty grains a bit and brewed it again yesterday. I also used wyeast...

Apparently I'm the worst for updates. I've brewed this three times now with different tweaks to try to get it right. The coffee special roast was too much. Dialed it all back a bit and partial mashed my latest version

wow thanks for all the responses. I normally don't really get any haha. to answer why I transferred in the first place I actually needed my primary for another batch and I thought it might help clean it up a bit, I'm not quite lagering, just letting it sit at 48 for 2 or 3 weeks. I don't usually...

I brewed a cream ale on the 30th using us-05 at 62 degrees. It had an og 1.048 and was still bubbling away every 15 seconds or so. I checked the gravity and it was at 1.008 which surprised me so I transfered it for cold conditioning. Should I have left it longer? How much lower could it go...

I also have one of these, but I'm in Canada, not sure if you'd also need to be in canada for me to "gift" it. anyone in canada that wants to split it?

Awesome thanks a bunch!

Anyone want to do a bulk order on hops? I was looking at Yakima valley hops and they have a blowout sale on their 2014 hopes now that its time to harvest this year's crop. They have hops for as low as 4-5 bucks a pound! But shipping is 35 USD :S. If we could get 4 or 5 people together for an...

So my recipe was originally based on an oatmeal stout recipe but I've changed the grain bill a bit and I'm wondering if it still qualifies as a stout or if that's almost academic. Recipe was: 3.2 kg LME 750 g maris otter 750 g flaked oats 400 g caramel 77*L 300 g pale chocolate 200 g...

I hear you on the little kids. I've got 2 under 2. I've gone back to extract to cut down time. Still makes great beer

I've never used Special B so it never occured to use it. good thanks for the suggestion I'll do that.

never made one but I'd have to jump on the band wagon, if you can make a starter get some liquid belgian yeast.

could also be that you're beer wasn't finished fermenting/ had stalled earlier. I've had beers not attenuate as much as I'd liked when I had started and then when I bottled them the yeasties woke up and went to work, with all the leftover residual sugars they gushed like crazy.