New member here, not new to the scene, looking to expand my knowledge and dig deeper into the scientific aspects. I work in a professional manufacturing setting (craft beer) and would like to bring that world into this one. All outdoor, all organic, in less than preferable conditions (the South) so recommendations for mold resistance would be of great help! Have a few lines I've started over the past few seasons, Sweet Tart from Twisty Treats (purple thai x afghani x atf) crossed with a lovely, fat bagseed, but I've had powdery mildew issues the past season. Anyway, looking forward to reading and learning, appreciate the help! Pfa of a coffee stout we did!