« on: August 16, 2012, 10:46:30 AM »
Make something you can put away for a while (Flanders, Barleywine, Mead, etc.). This way if you walk away for a bit you still have something going.
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I started carrying beer on hiking trips. This one is from a hike on IPA day
What I found challenging is chilling the beer before drinking it. Sure it can be put into a stream for a few hours. But what if set up camp late at night and just want to eat have the beer and go to bed.
Looking good! Our tomatoes have developed some kind of disease since the plants have been weakend by all the smoking hot weather we have been having. Our yield is down this year. Hot peppers on the other hand are going gangbusters.
I'm not sure of there is a large selection of varietal hop extract available. It's mostly used for substituting bittering hops and brewers still add pellets for aroma/flavor. Some vegative matter is beneficial for good hop break.
I know that regardless of traditional or FWH,when I use a low alpha hop to get a lot of IBU's, then I get a lot of vegetal material (polyphenols) dissolved in the beer and it comes out grassy and astringent. To me, that makes the bitterness harsh.
I think the cooking rule of "don't use it if you don't drink/like it" applies to any liquid addition to your brew.
Coffee, honey, wine, bourbon, liqueures, etc. etc. etc.
wait, we are talking about portland OR right?FYI - in Portland, ME - Old Port is the place to be!!
The next big ting whould be getting a finer crush for the gain. But if you get you grains milled at a HBS, changing that might be difficult since they don't like to change the gap setting.