times are tough

at least then, we might get a ride report...lol

 

Taking a break after brewing 20 gallons of home brew and 350 gallons of commercial beer for my wedding. I do have a coffee stout and bourbon barrel Belgian left.

 

You gotta set your sights higher.

 

I need to brew a beer with mids. Make a little tincture and add it to the secondary. High-PA.

 

Well, the commercial brew was easy, as it was brewed at my friend's brewery, on a 15 barrel system. It isn't automated, but it sure beats the hell out of brewing on a homebrew scale. I usually do 10 gallon batches at home, but my system isn't that high tech.

 

I fully support this message. I'll bring some Mount Gay and/or Pussers to make sure we get this party started right!

 

Doesn't need to be, right? Five gallon buckets and recycled Hefe-Weissen bottles, brother!

 

10 Cane and wedge of lime!

 

I have brewed in a soup pot on the stove, and I have brewed on a fully digitally controlled More Beer system (RIMS). Technology isn't required, but it really makes things a lot easier.

 

Not too long ago, I was growing 5 different varieties of hops, just around my house and property. That made the biggest difference, IMO. I'm not brewing as much anymore, so I'm down to just Cascade, which is a good all-purpose variety. But it's so easy to grow... and makes a big difference. I highly recommend it. If you want a rhizome to get you started, let me know....

 

If you have any centennial rhizomes, I would love that. I only use cascade for my imperial stout and black ipa. Fresh/wet hops are great, and I have brewed with them. They give you a nice earthy/grassy flavor and aroma. I usually use whole leaf hops from a farm in the pacific northwest. I will buy a couple pounds of certain varieties during harvest and that keep me brewing through the year.

 

Be careful growing hops! Make sure your local LEO's are smart enough to tell the difference between hops and their illegal close relative!

 

I always dry mine on screens using a space heater, then vac bag them and put them in the freezer. They keep their cone structure that way, and are excellent for dry hopping.

My favorite hop, though, is Pearl. But very hard to grow here. I like those European lagers and always did a few batches over the winter in an unheated space in my house. But they really need to be filtered. My second favorite, which I've had great success with, is an Anchor Steam knockoff. I cultured my own yeast in baby food jars with agar for that one. A house favorite year after year.

 

Kissin' cousins!

 

Trev, if you're sharp enough you can read into this conversation and find the little nugget of an idea for a way to make a little cash. There are a couple home brew stores around here I'm sure would like to sell some locally grown fresh hops.....

 

I like to culture wild yeast from cantillon dregs. I have a sour barleywine that has been aging on cherry wood for a year+ that is fermented with mostly Cantillon bugs. It tastes pretty good, but will have to be blended before bottling. My commercial beer was a White IPA. Basically a belgian witbier brewed with american hops. We used Westmalle yeast in that one. Turned out quite dry and refreshing. It is nice to hear your are doing lagers. Most home brewers are afraid of that style. I love making pilseners, but have no refrigerator for lagering currently.

 

Yeah, but it takes a lot of space to make any money. The vines grow out like crazy, and you will only get like $20 a pound from a local shop.

 

In that case he could sell it to his idiot friends as "mids."

LBCrew: Let me know the next time you make some of your A.S.-like brew. I'll send you some money if you wouldn't mind shipping me a bottle.

 

Busting airs/NJshredmachine would be able to double the profit if they sold it

 

man cascade hops are the best i love them