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Messages - fmader

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Ingredients / Re: Fresh (Wet) Hops
« on: July 25, 2014, 02:53:52 PM »
I'm not sure you put enough in there frank. ;D

Haha I know, right. It was fun. I had a vague plan. We picked as the boil went on. I'd weigh out what I wanted and added a few more. Some hops didn't make it on the table. So they were picked up and tossed in the kettle. It was nice just winging it for once.

Malt bill:
10 3/4 lb two row
2 1/4 lb Munich
8 oz C40

Ingredients / Re: Fresh (Wet) Hops
« on: July 25, 2014, 02:05:58 PM »
My first homegrown fresh-hopped IPA went very well today. I used around 40 oz of hops in the kettle. Close to even parts of Columbus, Centennial, Chinook, and Cascade were used. I was able to keep a bit of each except for the cascades to dry out and use for dry hops. Here's a pick of my flameout addition.... About a pound's worth...

Ingredients / Re: Fresh (Wet) Hops
« on: July 22, 2014, 06:35:09 AM »
I'm brewing my fresh hopped IPA Friday. I got a large number of Zeus, chinook, centennial and cascades ready to go. I didn't get much production from the others. These four breeds are ready to go..., time to start the yeast!

Hop Growing / Re: Second Year Hops!
« on: July 16, 2014, 03:54:10 PM »
I wasn't aware of it. I have other obligations tomorrow anyways. But thanks for putting it out there!

Ingredients / Re: Fresh (Wet) Hops
« on: July 14, 2014, 01:24:33 PM »
Use 4-8 times as many wet hops vs dry

4-8 times? That's a pretty big gap between amounts there. So can we assume 6?

Hop Growing / Re: Second Year Hops!
« on: July 14, 2014, 01:23:11 PM »
Most of the base mulch is hardwood that is byproduct of splitting, hauling, and storing firewood. The majority would be cherry with some elm, oak, locust, and chestnut sprinkled in. Then last fall we coated with store bought bags of earth grow mulch. We did the same thing this spring. The hops seem pretty healthy, but I will keep your advice in mind.

Ingredients / Fresh (Wet) Hops
« on: July 14, 2014, 11:30:02 AM »
With a lot of cones on the bines, I want to do a couple fresh hopped ales probably next month. I've never used fresh hops in a brew before. For those of you who have, approximately how many ounces of fresh hops would equal an ounce of dried hops as far as alpha acids and bittering goes? I'm assuming that there is some sort of conversion factor here.

Hop Growing / Second Year Hops!
« on: July 14, 2014, 11:25:59 AM »
My second year hops are doing very well this year even after a very harsh winter. Like last year, we've had a lot of rain in northeast Ohio in April, May, June, and into July. From left to right I have Magnum, Nugget, Zeus, Chinook, Cascade, two Centennials (third year), Golding, Willamette, Mt. Hood, and Perle. The Chinook plant is growing the most obnoxiously. It was over the roof, but it's full of cones and has fallen down some. I had the most cones on the Zeus last year, but it's not as strong this year. Something dug the mulch up around it at some point during the winter. But everything is looking pretty good!

Ingredients / Re: Palisade hops
« on: May 29, 2014, 11:25:25 AM »
I like palisades. It's in one of my favorite commercial beers: Troegs Nugget Nectar.

Mt. Hood could be another option for you. I'd describe it as what you're looking for.

Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 25, 2014, 04:13:35 PM »
I'm also a pretty big fan of nugget. I love bittering my stouts with them. I pretty much exclusively brew american and specialty stouts. Usually use bitter with nugget and finish a bit with Willamette.

I buy in bulk, so what I do is cut an extra-long bag for my foodsaver. When I need a hop I cut the top portion of the bag off, then reseal the bag. It's a big time and money saver.

+1.... I usually use the pre-made quart sized bags. I can usually get by with one bag for any flavor/aroma hops. Sometimes I have to use a second bag by the time I get through using a pound of bittering hops with cutting and resealing the bags.

Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 11:52:31 AM »
I just used El Dorado for the first time with my last brew. Normally I like my IPAs along the lines that Jon explained, but I decided to switch it up and try a fruit bomb IPA. I flavored with equals parts of El Dorado, Meridian, Nelson, and Centennial. 1/2 oz each at FWH, bittered with Columbus, oz each at 10 min, oz each at 0 min with a hop stand. I'll be racking on an oz of each for dry hopping this weekend.

I loved the smell of El Dorado. Reminded me a bunch of Galaxy with smell and looks. I wish I could give you more info.

General Homebrew Discussion / Re: IPA dry hop survey
« on: May 17, 2014, 01:58:03 PM »
For the people who whirlpool the dry hops, how are you doing it?  I use the low tech whirlpool by twisting the bucket once or twice a day.  Are you using a pump and two spigots?

I dry hop in a bucket and just toss the pellets in there.  After a couple of days the hops form a cake on top and some of the hops aren't in the beer.  It makes me feel like I'm underutilizing some of the hops.  This is one of the reasons I twist the bucket.  Anyone notice a difference in intensity between using bags and not using them for a dry hop?

When you dry hop in stages, are you removing the first round of hops?

The whirlpool is done in the boil kettle post-boil. You certainly don't want to be shooting a pump through a fermenter. This would introduce an uber amount of O2 to your beer.

I don't use hop bags for two reasons. 1- the fine mesh bags will hold water in them. If they're holding water, they gotta be holding hop goodness in my opinion. 2- I use carboys. Pulling a bag full of 4+ ounces of spent hops out of a carboy is a PITA.

I'll rock the carboy back and forth gently a couple of times to help drop the hops a bit. Just make sure you don't break the airlock when doing so or you'll allow O2 to enter your fermenter.

General Homebrew Discussion / Re: IPA dry hop survey
« on: May 15, 2014, 04:12:36 PM »
1. Lately for an IPA, I use 4 to 5 oz per 5 gallon batch.

2. 68ish

3. 7-10 days

4. Secondary - Sometimes I'll add a couple more oz in the keg

5. I don't whirlpool. I don't have a pump and am too lazy to stir for more than 30 seconds at a time. That or ADD kicks in. Is that a bird? But I do add equal amounts if 0 minute hops as dry hop. So for an IPA, I'll add 4-5 oz at 0 minute and allow for a 30 minute hopstand before completely chilling.

6. Hoppy - yes, I am happy. This might sound silly, but the only thing I really like about double IPAs is the amount of hops. I'm not a fan of the heavier alcohol content and malt. So, I like to add more hops to an IPA with 1.065 OG. I like to use a combo of four flavor/aroma hops and use them equal proportions depending on hops at first wort, 10 min, 0 min and dry hop. I always bitter IPAs with Columbus. I feel it adds a funky/dank bitterness.
For example:
FWH - 1/2 oz each Centennial, Simcoe, Citra, and Amarillo
60 min - 2 oz Columbus
10 min - 1 oz each Centennial, Simcoe, Citra, and Amarillo
0 min - 1 oz each Centennial, Simcoe, Citra, and Amarillo
Dry Hop - 1 oz each Centennial, Simcoe, Citra, and Amarillo
If I would add to keg it would be 1/2 oz each.

I've been using this schedule with various hops for my last 5 or so IPAs and have been digging the results.

General Homebrew Discussion / Re: Bit of a brewing disaster
« on: May 10, 2014, 11:37:17 AM »
One thing about brewing, whether you are brewing your first kit or you have 20 years experience, is that it takes focus. The broad process is rather simple, but there are a lot of little steps that need to be done correctly. For your next brew, I'd focus on instruction and following directions rather than videography.

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