Less than two weeks of fermentation is the norm for me. Big beers and finicky yeasts are the major exceptions.
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I'm no expert on soil. Hops are like weeds. They'll grow very well in pretty much any kind of soil. They love nitrogen. Look for fertilizers like 10-0-0 or 20-0-0 or something like that.
But, Mr. Malty says I need 117 mL of slurry. I've obviously got 7 times that. Is there any easy way to get the right amount, or do you just guesstimate?