Recent content by Stinger

No problem putting them in close proximity other than they might get a bit tangled together if you want to dig them up and split them later. If you are running 4-5 bines up wires from each rhizome then you would want to space them apart to allow for each bine to grow 4-5 metres long, if you...

I have just split up some Monster Cascade Rhizomes and have some for sale if anyone is interested. range of sizes available from small, large to one absolute big mother. $10 for a small about 6 inches long, $25 for a large much thicker rhizome with multiple buds and $50 for the big mother. The...

Fermentation restarted pretty quickly and four days later seems to have stopped again but gravity is closer to 1020 so i am going to leave for another week at least and see how it develops. It definitely has picked up a nice cherry pink colour and also a subtle flavour so we will see how it...

went with the cherry hefe 1kg wheat DME 2.5kg LDME boiled 35gm northern Brewer for 20 min in 4L wort and added 15gm home grown cascades 10min into the fermenter with WB06 and will add 2kg de pipped and destemmed cherries to secondary for 1 - 2 weeks and test samples as it goes to see how...

black forrest porter does sound bloody nice tho

Hi All, I am after advice, I have a couple of kilo's of frozen cherries that I am keen to use in a beer in some way. The only thing is I am probably not leaning toward anything sour which is where most info seems to point towards. but if that is what happens due to wild yeast on the fruit etc...

I did a toucan coopers pale ale and dry hopped with Cascades - was good but I also used yeast harvested from the coopers pale ale sediment out of 6 stubbies - stepped it up once and pitched and it turned out really good. Galaxy is really good, especially for those unreal aromas but don't use...

to react the lime needs mixing through the soil and kept moist. The Carbonate reacts to displace the hydrogen ions in the soil "pH" = percentage Hydrogen ions. As you increase pH toward a level around neutral pH7 then most soil nutrients become more available for plants to uptake.

Don't tell anyone, you might be onto something!

Could just be your yeast doing its thing in bottle conditioning mode, Have seen it a few times in my bottled beer and it doesn't seem to be an infection. If you chuck a couple in the fridge you should crash any suspended yeast and it might drop it to the bottom. However if it is white horrible...

Only thing to add after reading the thread through is to Dry Hop after primary fermentation and hope that any antimicrobial activity that the hops have will assist in preventing infection. Will only be something small so keep running through your process and you will have a head slap moment at...

Refreshing to see someone going back the other way from all grain - I just did my first all grain attempt last weekend and it is definitely time consuming. The biggest tip I ever got with extract is to double up your cans and go all malt. alternatively go for the kilo of DME with the can...

Hops, like limes and other agricultural produce are subject to the vagaries of the climate and market factors. It takes a number of years to bring new plantings up to full commercial yields (if going organic you will never get really high yields anyway). Avocados for instance take 7 or more...

I like your thinking Phoenix, could add up the cost a little but if your dead keen on growing hops in northern parts it could be just the thing to crank productivity! Malted, definite PITA so when harvesting just cut them off top and bottom and dispose of once hops harvested. not as...

Thats the trick though Wolfy, it would be cheaper to just buy commercial hops. Growing them is the challenge! I vote getting some solar powered christmas lights and hang them up on the bush. They automatically turn on and last out the length of the battery at night. If it also fools your hops...