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Messages - b-hoppy

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16
Hop Growing / Re: Trim back first shoots?
« on: April 04, 2015, 08:41:37 AM »
Just a follow-up about removing the early shoots from a disease prevention angle.  For those of you on facebook, here's a page that deals with hop growing in the PNW: https://www.facebook.com/pages/Northwest-Hop-Information-Network/147514331928522?fref=photo  For those who aren't, the following was taken from their page recently.

"Thorough removal of surface crown buds and shoots in spring is of utmost importance in the PNW for delaying both mildews. Many reports coming in of unusually high levels of powdery in Washington for early April, which emphasizes the need for aggressive pruning to eliminate overwintered mildew. Above is a yard in Oregon that was crowned very well--powdery mildew will not survive here and must blow in to get started"

17
Hop Growing / Re: Trim back first shoots?
« on: April 01, 2015, 09:38:56 AM »
The closer you can get them back to the crown the better.  If you end up leaving a little 'nub', additional buds will form near it's base and you'll end up having a crown that looks like a chia, ha!  This is another good reason to shave the top buds off of the crown once it's pretty well established.   

18
Hop Growing / Re: Trim back first shoots?
« on: March 31, 2015, 11:25:51 PM »
In the first year, especially if you started with rhizomes, you're better to just let everything grow.  The only energy that rhizome has is what's stored inside of itself and it has to use that limited amount of energy to do two things, grow roots and also grow shoots.  The roots will enable it to draw nourishment from the soil in the future and the shoots will enable it to produce additional energy to help sustain growth.  Hops are very very efficient at being able to produce way more energy than what they need to sustain their top growth, so any that's left over ends up being sent back to the crown to be stored and used the following season.  After harvest, being that the plants are still alive but really aren't making any new growth, any photosynthesis that's occurring will be used to allow them to blast off the following year.  When the plant first takes off, those simple sugars can produce some really wild and uneven first growth (bull shoots included) which can lead to a lot of variability when harvest time comes as some will climb faster than others.  Removing the first surge of growth at this time and training the shoots that come later will help with more uniformity at harvest.  Home growers don't really have to be too concerned with this issue.

One other reason for cutting back the first growth is to help with disease control.  I guess the overwintering spores of downy mildew will kind of hibernate in the fall buds that form (near the surface of the crown) and those are the first to blast off in the spring.  If left to grow, the resting spores will begin the disease cycle all over again and provide inoculum for further infection as the season progresses.

There have been years that I didn't have time to deal with mine early on and I ended up removing the first two (sometimes three) flushes of growth of growth and still had good crops.  Have fun and don't forget to beat 'em back into submission about every 3 years, they kinda like it!

19
Hop Growing / Re: UK Hops at 42.42N
« on: March 20, 2015, 08:10:13 AM »
I had to look up the zone where I live, it is 5b. . . .

There were a few mornings back in the college days when that happened to me, been pretty good lately though, haha!

20
Ingredients / Re: "Hop My Beer" hop oil
« on: March 06, 2015, 11:18:01 AM »
Well done Eric!  It might be that the oils used were taken directly from the pellets or whole cones without any further processing.  I was able to sample a straight steam distilled oil from a friend and it did seem to have that 'everything' taste rather than just straight oil. Great for something like the new SN product out now.   

21
Hop Growing / Re: New and unusual rhizomes
« on: March 05, 2015, 12:19:29 AM »
Not saying that the hops you rubbed didn't have seeds in them, but a lot of it has to do with how much of what is available at any given time.  The cream of the crop goes to the guys with the most pull, but being that there's not enough of certain varieties (like Mosaic) planted, even the big players have to take what they can get until acreage can keep up with demand.  Most of what I dry-hop with are varieties like Mosaic, Citra, Simcoe etc. so I'm pretty excited the following spring to see what comes up as those seedlings will be carrying some of those genes with them.  It's a long shot but you can't win if you don't play!

22
Hop Growing / Re: New and unusual rhizomes
« on: March 04, 2015, 11:37:43 AM »
You'd be surprised at how many lots of hops I've used over the last 25 years were seeded, some were actually loaded.  Homebrewers are pretty low on the feeding chain so I'm guessing we get the 'less than premium' hops when all is said and done.  All it takes is one boy in the hood.

The other surprise is how seeds are built, not just hops but most all are designed to weather harsh environments.  The first one popped up in the mid-90's and she's still going. 

23
Hop Growing / Re: New and unusual rhizomes
« on: March 04, 2015, 09:10:08 AM »
Great Lakes has a bunch of high quality/unique stuff.  I don't have any experience with High Hops so can't say about quality, but they list quite a few: http://wxgyp.pmgdc.servertrust.com/category-s/120.htm?searching=Y&sort=13&cat=120&show=10&page=1.

Using whole hops in your brews is another way to increase variety.  Every spring, the compost used on my garlic patch yields a good number of seedlings.  I don't know if they've survived the late-hop/knockout additions, but am sure those used as dry-hops are most likely the ones that germinate.  It's really cool to witness the genetic diversity that's out there!  Hop On~

24
Ingredients / Re: Hop Oil
« on: February 27, 2015, 11:17:28 AM »
I think this is pretty much sold as 'singles': http://propersoda.com/shop/hop-soda  Never tried it but it seems to get good reviews?

edit: I literally just saw this one: http://www.wzzm13.com/story/news/local/made-in-michigan/2015/02/26/hop-soda-hibiscus-proper-soda-made-in-michigan-stephen-curtis/24074949/

25
Ingredients / Re: Hop Oil
« on: February 25, 2015, 11:52:14 PM »
And to take things to the next level, there's this: http://hopwater.com/.  I've actually used the Freshops product to flavor water before and it was a pleasant surprise while out riding my bike to reach down and take a hit of hop flavored water!  The candy will also achieve a similar result and works well in hot tea and coffee. 

26
Ingredients / Re: Michigan Hops Farms Expanding.
« on: February 25, 2015, 08:35:15 AM »

27
Ingredients / Re: Hop Oil
« on: February 23, 2015, 07:30:01 PM »
If it's anything like this: http://freshops.com/cgi-bin/shopper.cgi?preadd=action&key=MERCHOIL, it should be a hit.  Great for those events you get stuck at where your host ends up providing a keg of BMC or other lifeless beer.  A drop or two will help you get through the event a little better.

28
Ingredients / Re: Michigan Hops Farms Expanding.
« on: February 19, 2015, 10:37:07 PM »

Wonder where in N. MI?

The guys I know on teh brewing side like some of the qualities of the Chinook and Cascade from MI. They say the aromatics are very nice.

Don't quote me but I think I remember hearing near TC?  I did get some of the 'pineapple' Chinook from Jeff & Bonnie but haven't tried them yet.

 

Apparently the thinking is that there is another hop shortage coming up - or at least good profit margins to be made in the next few years.
 

I've seen some unbelievable numbers on the planned expansions and have to think it's all tied to contracts.  Lots of brewers, especially the new ones, are tired of ending up with the 'scraps' that may or may not be there after all the contracts are filled so they're finally contracting.  And you're right when saying that hop prices are finally rising.  Not a whole lot, but enough to justify the growers investment in some additional acreage.  I've heard from a few sources that there could be a downside to the expansions in that there will come a point that additional drying capacity will be needed to get the crop dried in a timely manner, and I guess a new dryer can run in the millions?  Get ready to pay a little bit more for your hops in the next few years to help finance the dryers.

29
Ingredients / Re: Michigan Hops Farms Expanding.
« on: February 19, 2015, 11:31:12 AM »
While attending a hop conference here in Ohio two weeks ago, a fellow mentioned to me that one of the big players in Yakima was considering establishing some test acreage (200A?) in Northern MI. $2000/A in MI is quite a savings from what land is going for in the Yak Valley.  Business is business I guess. 

30
Ingredients / Re: neomexicanus
« on: February 13, 2015, 09:35:02 PM »
I had two bombers and found it really tasty!  My taste buds really aren't all that sharp to be able to discern a lot of subtleties but I did get a general fruitiness along with a very clean, crisp character.  The first sip actually took me back to when I first started enjoying beer (late 70's) when the hopping levels were quite a bit higher (pre-craft), and I can't  remember what beer it was, but the Wild Hop reminded me of that flavor.  It could be that the Neo's contain some of the oil components that the 'late hops of yesteryear' also contained?  Todd mentioned that he never had an oil analysis done on any of them but I have seen some numbers on some other Neo's that are out there and the cohumulone levels are off the charts.  Either way, I'm a fan!

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