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Messages - b-hoppy

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1
Ingredients / Re: Cascade and Chinook Terroir
« on: April 26, 2017, 08:15:59 PM »
Maybe it's time for us to stop kidding ourselves and grow hops hydro indoors.  Hint: halide for vegetative and HPS for flowering  ;D

There's more than a few folks trying it and are finding quite a few issues.  I've never had anyone get back to me about vernalization so I know that's a big one.  I guess they'll keep trying as long as it's other peoples $$ they're using, haha.  http://www.coloradoan.com/story/life/food/2016/07/01/csu-professor-pioneers-fast-growing-hops/86599646/

2
Ingredients / Re: Cascade and Chinook Terroir
« on: April 26, 2017, 10:21:18 AM »
This all makes me wonder besides weather and location what type of soil amendments could radically affect the hop smells and flavor profile?

Sent from my Pixel XL using Tapatalk
I'm interested in this too. Hopefully someone less lazy than me does the research and posts. :D

If you're interested in soil amendments only, home research will probably be the only way you'll find out.  Farmers certainly understand that soil health is at the top of the list when it comes to producing a healthy crop, but serious soil amendment at production scale is an enormous task that generally doesn't happen on a grand scale. 

Larger growers generally reserve their best land to high value crops like apples, wine grapes and hops and work with what they have. 

Here is an article that concurs with what was posted earlier: http://msue.anr.msu.edu/uploads/234/78934/7._Post-Harvest_Quality_Control_Zac_German.pdf

3
Ingredients / Re: Cascade and Chinook Terroir
« on: April 21, 2017, 06:55:00 PM »
From what I'm coming to find is that most of the legacy growers (PNW) know what the hops need during the reproductive growth phase in the way of nutrients to coax the best oil profile to develop, but there are other factors that play a much bigger role in the quality of the final oil composition.  Growing temperatures throughout the season have a huge impact on the quality of the oil package as does harvest timing as the plants push a ton of energy into making the oils/resins within like the last week or so leading up to harvest.  Now, if you have so much acreage of one variety that it takes you an entire week to harvest, the oil composition of the early harvested vs the late harvested can be quite different, so the lots are generally blended to homogenize things a bit.  It's easy to grow hops, but not so easy to grow high quality hops year in and year out. 

4
Ingredients / Re: Cascade and Chinook Terroir
« on: April 13, 2017, 06:30:03 AM »
I'll agree with the whole terroir conversation.  A month or so ago while attending the Great Lakes Hop and Barley Conference a brewery located close to the event held a tasting: http://msue.anr.msu.edu/news/great_lakes_hop_barley_conference_to_feature_single_hop_craft_beer_tastings.  The unfortunate part of the exercise was the fact that the beers weren't really cleanly brewed and the majority of those who tasted them were  having a hard time finding any appreciable differences. 

I know for one, the Chinook I grow here in NEOhio are much more minty than anything coming out of PNW and those I've tried from Michigan did have a cool pineapple character and were much more different than either mine or the PNW sourced ones I've used.  Hopefully the growers in the non-traditional regions can figure it out and have long term success!

5
Hop Growing / Re: Selling hop rhizomes
« on: January 13, 2017, 08:14:15 AM »
If those plants were growing in a 'happy place', you should have a decent amount of rhizomes to trim off of the crowns when you dig them up.  The rhizomes will grow out horizontally away from the center of the crown like tentacles on an octopus and are generally located within the top 6 inches of soil.  Can't figure out how to post pictures here so here's a link with a great picture of a canadian redvine crown I excavated a few years back: http://allaboutbeer.com/canadian-red-vine/.  Just start digging with the shovel oriented like in the picture and dig all the way around the crown lifting the rhizomes as you go.  Cut them back to the crown and then into about 6-8 inch lengths (usually two sets of buds), sell, replant or whatever you'd like.  One other option is to stick the rhizomes into pots for this year so you can sell whole plants this fall or next year. Hoppy Trails~

6
Ingredients / Re: Studying the differences in hops and malts
« on: January 02, 2017, 11:38:46 AM »
Something like this is kind of a handy option for tasting the differences in the hops: https://webgram.co/p/BOsURSHh7zq

7
Hop Growing / Re: Harvest in MI
« on: August 20, 2016, 08:01:40 PM »
Really good growing conditions up til the last few weeks here in NEOhio.  Picked and dried this seedling selection from last year in the past few days for a total of about 13+ ounces.  Nothing earth shattering  but I would say like the old heads used to that it has a very pleasant 'general hoppiness' to it.  Proof will be in the beer it's used in this fall once all the others are harvested.  http://imgur.com/a/c0B9p

8
Hop Growing / Re: 2016 hop growning season
« on: April 14, 2016, 08:32:54 PM »
Rhizomes are usually dug when they're dormant and kept refrigerated to help hold them back.  If that's what you're planting, as soon as you can work the soil is a good time to get them in the ground.  Once it begins to warm up, they'll start poking.  In your first year you should let everything grow as the more foliage it can produce, the more food it can produce  to help build a strong root system and crown.  Once they're established they'll generally produce many more shoots than you'll need  so folks thin them out. 

9
Ingredients / Re: (R) Hops
« on: April 11, 2016, 08:19:45 PM »
If the public domain hops really were as good as the private ones then they would flourish in the free market, right?

Hops get hot because they offer aromas that are unique and help sell beer. Hopefully the growers can keep up with demand.


Well put!  I'm pretty sure that the folks who developed them know enough growers to make sure they'll be able to keep up, but do they really want to? 

10
Ingredients / Re: Cleopatra Hops
« on: April 05, 2016, 09:51:50 AM »

11
Ingredients / Re: Hops & Vines for Wedding
« on: March 24, 2016, 10:12:08 PM »
I can definitely see 'angry' as an appropriate descriptor: http://beyondthehumaneye.blogspot.com/2011/09/hooked-on-hops.html and am glad it only took me a few times to learn the ropes!

12
Ingredients / Re: Hops & Vines for Wedding
« on: March 24, 2016, 09:38:47 AM »
I get scratches, the wife gets angry raised welts . . .

That's crazy!  I also get raised welts but they seem to be very even-tempered?  The terroir thing works in mysterious ways I guess, haha!

13
I've grown Fuggle, Willamette, Golding etc over the years with no real luck as the most any of those have ever yielded has been maybe 3-6 ounces, not worth the effort.  Brewers Gold on the other hand is a beast here in Ohio but is quite a bit different (catty, juicy, pungent) than the others.  This may be an option though: http://www.greatlakeshops.com/vojvodina.html.   I got one a few years ago and it gives me between 8 oz and a pound at harvest.  The aroma is really pleasant and earthy much like the Golding & Fuggle with a moderate alpha.  Grows well with a very minimal response to downy mildew. 

14
It is always dank, pungent, and resinous to me without much fruit or citrus notes.
Same for me. I've had Columbus before that was mildly citrusy but it's usually dank, piney, and resinous to me. I love it as a balance for citrusy or fruity hops. Just goes to show how we can all perceive hops a little differently.
Same here. I sometimes get a little orange peel note from it (and Chinook as well), but it is mostly pine, resin, and dank to me.

The whole terroir 'thing' concerning hops must be pretty real.  I recently purchased some Oregon grown Citra (yes the folks from WA realize and maybe actually admit that aroma hops do better  south of the border) which ended up producing one of the best beers I've ever brewed.  I've also seen folks commenting (online) about the poor quality of this year's Citra crop vs what they've come to expect.  A few weeks ago I conversed with a fellow in the hop industry over in the UK who also mentioned that the '15 Citra he has access to isn't the greatest.  When I asked him if the difference in the quality might have had to do with his product being sourced from WA as opposed to OR (VERY hot & dry year up there last summer) and he said that most likely was the reason. 

Also, I found this article a day or two ago which seems to confirm that differences can be impacted by location, climate, etc..  It's from last year so sorry in advance if any of you have seen it: http://appellationbeer.com/blog/cascade-a-study-in-hop-terroir/

15
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 03, 2016, 08:26:26 AM »
Hm, I haven't heard of that, so I'm not totally sure. I did just a real quick Google search and wasn't able to find anything about a hop quarantine this year, but I'm not sure how reliable that is.

It's set up to protect the three primary hop growing states for the most part as hops account for millions of dollars to those states economies.  Unfortunately, there have been a few instances where 'dirty' planting stock was sent from PNW to folks establishing new farms in the east in recent years.  http://usahops.org/index.cfm?fuseaction=news&pageID=2

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