+1 Enjoy the journey to Bacon craftsmanship.
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A new hop yard requires three growing seasons before it starts provide a return on investment. A Saison bubble would more that likey result in a hop farmers being stuck with hops that they cannot sell. Saison is not a hop-intensive style of beer.One fun fact about the hops grown in the Yakima Valley is that the growers can get 50% to 80% full production in the first year. Soil, sun, drip irrigation all are positives. Source was a talk that Matt Brynildson gave at the NHC in 2011, San Diego.
I planted a new hop yard last fall. I did not plant the yard because I love growing hops. Growing and processing hops by hand is a huge amount of work (which is why I dug up my old hills over a decade ago). I planted the yard in an attempt to avoid having shortages affect my ability to brew.
Jeff I think it would be either Czech Pale Lager or Czech Premium Pale Lager
This is also my experience and viewpoint on whirlpool/stands.Both Gordon Strong and Charley Bamforth have stated in there literature that long whirpooling and extended time before chilling can create DMS.
That was the conventional wisdom I mentioned when I started hopstanding. It's either a theoretical 'fact' like HSA or else the DMS does form but below perceptible levels, because I (and several others here) have done a lot of whirlpool hopping/hop standing over the last couple years and found no DMS in my final beers. I don't like DMS (and by extension, Rolling Rock) so if this were happening in reality I'd have stopped hopping this way.
Yes, you can buy gypsum elsewhere. Take a chunk of sheet rock, peel off the paper, scrape it a bit to get rid of any residue on the surface, and then crush it up. Viola! Gypsum.Make sure it is not from China. Just saying.