I used saphir hops in a light Belgian ale last year and thought they gave a nice bright, floral aroma.
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My experience w/avocados is that they quickly turn black. Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.
Next time you are in your LHBS and they have Honey malt, do sample a few kernels. It does have an amazingly honey-like flavor that does make it to the beer. I agree that this is one of those grains that should be utilized in moderation. It would be easy to overdo.
I agree...a little bit goes a long way.
But it's great stuff and it finds its way into a lot of my 'standard' beers in varying amounts. It adds a particularly appealing richness to the brews I design specifically for long aging.
What is the highest % you have used in a beer? I have always stuck around 5% and have never thought that it was very noticeable. I would like to use more but don't want to overdo like many warn is easy to do
So I've recently bought a house with an acre and a half. Previously I've rented my friends basement where I have 3.5 year old hops growing in his back yard. This spring, I plan to do some transplanting (and plant a few additional varieties). This previous (HOT) summer wasn't a great harvest due to the severe drought, but I did notice that the vine that caught the first shade from a nearby tree in late afternoon has always performed better. I'm wondering what % of sunlight works best for growing hops. Since I'm starting anew, I want to plant right from the ground up. Any techniques/tips that can get my brew garden off on the right foot?
If you put it in a closet at 50-52F, the yeast will stay dormant. It's too cold.
First off put a blow off tube on the sucker. Its gonna go nuts. Second I would probably start the fermentation in the cold closet and keep on eye on it. If it takes off then wait till fermentation peeks then move it to the next warmer spot as it finishes up. Last let when its slowed down move it to the warmest spot to let it clean up.