Author Topic: Experimental Brewing: Something something mushroom beer  (Read 1210 times)

Offline Wilbur

  • Brewer
  • ****
  • Posts: 356
    • View Profile
Experimental Brewing: Something something mushroom beer
« on: September 27, 2017, 04:29:17 PM »
I couldn't register to leave a comment on experimentalbrew.com, but I had a question on the mushroom beer segment. Denny, shouldn't he use 5x less dried than wet mushrooms? Dried hops and spices are generally more concentrated than the fresh counterpart. Any thoughts on other mushroom varieties that might be interesting to use if I can't get chantrelles?

Cool interview with Seth of Mecca, cool to hear about new barley varieties being developed. Honestly, we don't really know most varieties that we currently use with a few exceptions (Maris Otter, Briess Synergy pils, etc.)

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19467
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Experimental Brewing: Something something mushroom beer
« Reply #1 on: September 27, 2017, 07:48:21 PM »
You may be right...like I said it was a WAG.  I was thinking solely in terms of weight.

More and more maltsters around here are using Full Pint.  In addition to Seth, Gold Rush Malt in Baker City uses Full Pint.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Andor

  • Assistant Brewer
  • ***
  • Posts: 133
    • View Profile
Re: Experimental Brewing: Something something mushroom beer
« Reply #2 on: October 04, 2017, 07:14:18 PM »
I couldn't register to leave a comment on experimentalbrew.com, but I had a question on the mushroom beer segment. Denny, shouldn't he use 5x less dried than wet mushrooms? Dried hops and spices are generally more concentrated than the fresh counterpart. Any thoughts on other mushroom varieties that might be interesting to use if I can't get chantrelles?

Cool interview with Seth of Mecca, cool to hear about new barley varieties being developed. Honestly, we don't really know most varieties that we currently use with a few exceptions (Maris Otter, Briess Synergy pils, etc.)

I thought the same thing. It'd be like saying you should use 5× more you pellets in a recipe that calls for wet hops because wet hops weigh more.