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Messages - b-hoppy

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76
Ingredients / Re: Honey malt - should I bother?
« on: May 20, 2011, 09:37:10 AM »
I've used it in an IPA at about 2% ( 11lbs. base malt and 4 oz. honey) and could pick up some additional sweetness.  It can be overpowering (for me) if there aren't any other specialty grains to meld with.  Used .5 lb in conjunction with about 3 other specialty grains in an amber and it just kinda played with the others nicely (again, 12 lb. total grist wt.)

77
Ingredients / Re: Home grown hops
« on: May 12, 2011, 10:05:36 AM »
A few years back I had a first year plant do that.  I just blew it off as it was a busy summer and a few weeks later when I checked it out it took off again.  I guess maybe it just needed a break for a while.  I also think that a cool spell in the weather may have had something to do with it.  Just keep your fingers crossed and it'll all be cool come next spring.

78
Ingredients / Re: Falconers Flight Hops
« on: April 16, 2011, 10:15:07 PM »
In order to end this whole ordeal, yins can send me the balance of the FF hops that you have.  No sense in everyone arguing about them.  I'll brew with them and everyone can sleep easier at this point.  I'll pay for the shipping and all will be well. 

79
Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 11:13:20 AM »
I just bought a bag of the Canadian 2 row and brewed a batch - 12# 2 row and a bunch of hops.  The color is very pale in relationship to the flavor/body that it contributed to the beer.  I'd say the comparison between a general 2-row and pilsner would be similar to a general 2-row vs. maris otter.  The first being closer in flavor than the second example.

80
I'd brew that batch one time.  If you get any negative responses forget trying it again and brew something YOU like.  I wasted a lot of time when I first started brewing trying to please other people (the ones that drank industrial beers).  Not being the brightest  individual, this went on for some years and when I realized that to brew something that tasted essentially like nothing required a lot more equipment than I had, I finally gave up and brew IPA's.  I'm very happy. You may be doing this for other reasons so let it be and most of all HAVE FUN!

81
Ingredients / Re: Hop Oil
« on: April 09, 2011, 09:55:45 AM »
Thanks Denny!

82
Ingredients / Re: Hop Oil
« on: April 08, 2011, 07:45:18 AM »
You could try something like this:  http://heartmagic.com/EssentialDistiller.html  .   I think you would have to use a lot of plant material to extract enough essential oil to be able to do something worthwhile with it.  Give it a go.

83
Ingredients / Re: Home grown hops
« on: April 05, 2011, 09:18:16 PM »
Being that they are 'first year' plants, you generally want to allow all the vegetation produced to remain.  The more foliage, the more food the plant can produce.  Hops are insane in their efficiency of producing enough energy to sustain top growth with all the excess being sent down to the crown to be stored for future use.  The exposed shoots may end up being burnt back but you'll usually have a few more sprout in a week or two.  After they've been in the ground for a year or two, you'll see many many more shoots coming up compared to the first year.  Too many can cause unruly growth and create other problems so it's advisable to remove all but a few to climb and produce your crop.

84
Ingredients / Re: Hops for Colorado
« on: April 05, 2011, 10:28:34 AM »

85
General Homebrew Discussion / Re: Possible Diacetyl detected
« on: March 16, 2011, 09:21:16 PM »
Just a thought.  Is this the first time you've used rye?  Sometimes when I first used a particular ingredient it's impact on the beer would hit my tastebuds hard and get me thinking (bad idea) if I had done something wrong.  I just kegged an IPA that picked up a little 'D' and I kinda think it's because I kegged about 12 days after brewing.  I like 'em fresh - maybe too fresh in this case.  Good luck!

86
General Homebrew Discussion / Re: Temp. Control with a heat lamp?
« on: March 13, 2011, 09:57:40 PM »
My cellar stays about 60F in the winter so I have to warm things up a little.  I built a bench that the carboys sit on and just use one of those 'clamp on' work lights directly beneath the fermenter.  A little tin foil around the hood of the light allows to direct the warmth toward a particular area and things work fine.

87
Yeast and Fermentation / Re: Washing/rinsing and Re-Using Yeast
« on: November 01, 2010, 10:29:38 AM »
the problem i had a few years back was increasing bitterness the longer i repitched on the the cake.  i tend to make very hoppy beers and what was happening apparently was that the hop residue was accumulating in the cake and carried over from batch to batch.  once i began rinsing the cake i find the bitterness is almost completely gone and things are going well.

88
Yeast and Fermentation / Re: Washing/rinsing and Re-Using Yeast
« on: November 01, 2010, 08:35:25 AM »
i think it depends alot on how long you wait before you brew again.  a pro brewer friend of mine mentioned that you probably lose about 10-15% viability each 7 days that it's been sitting in the fridge (closer to freezing is better).  not real scientific but i've gotten away with using about 1/2 inch of sediment from a quart jar that's been in the fridge for up to 3 weeks for a 5 gallon brew of og 1060.  it's hit or miss due to not having a lab but this has worked fine for me for the last 3 or so years.  i've restarted some that sat for a year in the mason jar and it has worked fine.  when in doubt make a starter.

89
Ingredients / Re: hops transplant
« on: October 06, 2010, 08:53:51 PM »
up till about 10 years ago i did all my moving/digging in the spring.  problem is, it's usually a muddy mess most springs here in ohio.  i was in a situation where i had to move a crown to make room for another plant one fall.  everything went fine the next year.  i think most hop farmers are pretty burned out once harvest is over and just want to put things to bed for the year.  their big time for cultivating is in the spring so that's why most of the rhizomes are available at that time.  the big advantage of transplanting in the fall is that you have time all summer to prepare an area without all the cold muddy weather, also, the soil is warm at this time (compared to spring) which allows the roots to get a foothold until the soil freezes.  usually, things take right off the following spring. 

being that it's just a yearling, you won't have a hard time getting most of the roots.  don't sweat it if you lop a few off.  just dig out about a foot or two from the center of the crown and lightly loosen the soil.  you'll be able to see any rhizomes that have formed over the coarse of the year which you can trim off and use to establish new plants.  if you don't have a place for them yet, just dig a trench a few inches deep and cover them over with a good layer of soil/compost/manure.  next spring when it's time to plant, stick a shovel in the ground and dig 'em up!

90
Events / Re: Hop Candy at NHC
« on: October 02, 2010, 07:12:28 PM »
that's what homebrewing is all about - isn't it?   have a beer and we'll work on it.  thanks

b

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