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All ten of my plants are still snoozing below, though it has been cold where I am so not surprising.

Over 5 brews with the Fermentasaurus and love it. A couple points to add: -using Wyeast London ESB as my house yeast, I find if I let the tub settle in the bottle until fermentation is nearly complete I can get away with dumping the trub in a single bottle cycle. I then reatttach the bottle...

Is there any academic material that links fermentation health to final pH? I test all of my brews for final pH and aside from one imperial stout, they were all within 4.0 - 4.2 pH. The imperial stout was as high, I think something like 4.75. Perhaps relevant is the fusels that were present on...

I brewer a wet hopped ale with Cascade a month or so ago when I first picked my Cascade. I utlisied my wet hops at 15 mins, flameout and as a dry hop. I'm not a massive fan of the beer, but that has more to do with the massively over hopping I did. I used 2-3 times more hops when I used wet hops...

I was going with the guideline of 6-8 times regular dosage and even then I went a little over that. I ended up throwing about a Kg of wet cascade into a 20L batch of SNPA clone. I'll give it a couple months and see how it is. Oh well like everything in the hobby, always learn from your mistakes.

My Cascade wet hop ale is a bit of a disaster. Over hopped it and it's ridiculously floral. Like sipping on a flavoured candle. I've had much better success using my dried Cascade. It's imparting an unbelievable flavour on an APA. Much fruitier than store bought cascade, almost citra like.

I am having some trouble judging when the Hallertau is ready to pick. It has all the signals that it is ready, but there is not a lot of lupulin in the hops. Is that just due to the Hallertau being a low AA% hop?

Packaged 600g of dried cascade last night, the kitchen still smells dank. May have an odd conversation with some guests coming about the smell and green flakes everywhere. Also have a massive dose of 400g of fresh flowers dry hopping a harvest ale. A couple of tastes from gravity samples have...

All up picked about 4kg of cascade today and still have a couple of lines to cascade. Hallertau looks to be a few days away. Don't think I'll get much from my Goldings, it has really struggled and not sure why.

About 1.2 kg of Cascade off of 3 first year Cascade plants. Haven't even picked half of the Cascade crop yet, absolutely chuffed with the amount of cones that have grown.

First of the Hallertau just starting to shoot. Waiting on a few more Hallertau to come up along with a couple of Goldings.

Similar experience of doing silly things, I am notorious for dropping stir plate widgets into the fermenter along with the yeast starter. Every time I tell myself I need to be careful about it and I still manage to drop it in.

I haven't brewed a ton of lagers so someone is more than welcome to disagree, but my thought is there's going to be enough yeast left in suspension of the beer for the lagering process to occur properly. I'd say don't worry about taking any settled yeast into the keg and let it lager and then...

I'd go with Bitburger for sure. Sure a slab of Otts isn't bad, but I have had the filthiest head aches after a couple of sessions on Otts.

What time are your hop additions during the boil? Rarely see dry hopping for pilsners.