Sterling and Crystal are a nice combo with clean malts. I'm drinking a BoPils right now, hopped with all homegrown Sterlings.
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60 degrees out today. Or more.
10 gallons fermenting. Stogie. Fire pit.
I've actually heard the opinion that homegrown hops can carry more alpha acids than commercial hops, since they're often picked with more care and therefore lose less of the lupulin glands. Of course, it all comes down to how you cared for them during the growing season and how you dried and packaged them, etc. I only use homegrowns for bittering in beers where I'm not super concerned about hitting the numbers dead on.
I've been bittering with Nugget for a lot of recent batches, and I wouldn't say it's rough. But Magnum is definitely way smoother. Almost too smooth for my tastes.
Having witnessed commercial hop harvest, I don't think that's a valid concern.
FWIW what I do is to use a temp/pressure chart to find the volumes of CO2 I want in my beer at the temp I like. 12 psi-ish @ 40F gives me around 2.5 volumes of CO2 which is good for most styles. So what I do is to take 10 or 12 feet of beer line and cut it down in increments of 6 " until I get the pour I want at the 12 psi. It's an easy way to get the right pour at your proper carbing pressure.
Thank you. The place I got the keg and faucet from gave me a length of tubing with non-removable clamps. I'l have to cut those off and experiment I guess. I imagine screw on clamps are more practical.
Back to the OP and original topic...
I myself have puristic tendencies. I believe many homebrewers, myself included, have had a tendency to meddle too much, without very well determining whether our additional efforts are really adding anything positive to the bottom line, which, of course, is beer flavor and quality.
Also take into consideration that many brewers make fantastic beer the easy way and don't fart around. They just come up with a reasonable recipe, brew it, and enjoy it.
So I am with you. I'm interested in getting back to basics, and not sweating details too much. Crush well, mash well, mash in the right pH range, clean fermenters well, ferment well with healthy yeast. That....... that is about it.
I am starting to wonder if I am the only homebrewer left who brews this way.
Just filter my tap water for chlorine and brew.
I don't know if my beer is considered "fantastic" but they mostly turn out well.
I occasionly consider getting my water tested but never have.
Mash pH is something I do think about but without spending money on meter I can't really do anything about it.
The brewer at a local brewery is adament that "if your water tastes good to drink don't mess with it"
No replies? Jeez, you guys must be careful yeast-ranchers.
A couple years ago, I was showing my mother-in-law how to activate the smack pack. I was holding it in front of her and smacked it, and the upper corner of the pack burst open, showering her with yeast. It was a total, "What the heck just happened?" moment - priceless.
This made me laugh out loud. Absolutely hilarious. Would've loved to see the look on both your faces after that!
Thanks for cracking me up!