I bought a pack of this yeast a while ago and it's sitting in the bottom of my fridge awating some starter wort and a recipe. What would you make with this?
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I bought it only because the colorful vial caught my eye! Plan to brew an IPA with it.
Come on, which one would YOU choose?
Yeah, I was asking about Summit as I'm interested in trying a dwarf variety on low trellis. Feedback was that it yielded well initially but declined over the years. Here in the wet Willamette valley the downy can be harder to fight but in CO where it is drier it may work out better. Best of luck, I hope this hop sticks around, otherwise how would I make Denny's Belgian IPA??One of the growers I know said that, due to the difficulty of growing them (downy mildew in particular), acreage will likely be decreasing.
Cool. Talking to a grower.
The info on downy mildew is interesting
I am excited about the release and
thinking that the new home of Summit should be the dry Intermountain West.
You heard it first; spread the word.
Here in Colorado, small hop farms are popping up and many trellis systems are rigid and only 10-12 foot tall;
perfect for the dwarf hop.
The dry climate means extensive irrigation. But consistent low humidity may allow for an alternative growth style, the low bush hop,
without being subject to the effects mildew.
And hell, the name? ...The New Summit...., yep, Colorado hop farms would be wise to get it planted.
Ah Yes, the new Colorado super alpha tangerine dream,
grown at elevation
on old onion fields.
Which leaches out any of your old perceptions...
Front Range Breweries would eat it up.
Doesn't look like I'll be finding any of the Younger this year either Oh well, I still have lot's of my Pliny the Imposter in the keg and a few bottles for good measure to drown my sorrow.Pinski, don't despair. You can still get your Younger... Saraveza will have it at the weekend:
Thursday I brewed a hefeweizen. I did 113F for 10 minutes, 122 for 10 minutes, 145 for 30 pulling the the thick mash about 10 in. It boiled for about 10 minutes to bring the mash to 158. 20 minutes later I pulled thin mash, boiled it 10 minutes and used it for a mash out. I pitched a 6 hour old simple 1L Wy3068 starter into the air saturated 20L of wort, stirred it in well and took back 1L for another starter.
Yesterday I made a dunkelweizen with nearly the same mash schedule except it rested at 113 for 20 minutes. I used the 1L I stole from the hefeweizen for the starter.
I hope to get good banana and some clove, but I think 1L may make for too high of pitch rate. The hefeweizen seems to have stopped fermenting today. It blow off a little yesterday.