I just wanted to put in a plug for the Hop Exploration Kit from 33books.com. The kit allows you to try a couple different hop varieties to see what each offers.
It’s not easy to learn hop varieties unless you live near a brewer who does single hop series. And even then, you can really only try one at a time usually. I’m a fan of single hop beers for the purpose of learning more about hops. I’m also a fan of brewing single varieties (though I no longer have my gear). But extracts allow you an easy way to learn more about single hops.
I’ll readily admit that hop extracts aren’t as good as brewing with whole hops. But that just isn’t convenient. This kit will allow the budding lupulin fan to really learn more about which varietals really speak to you.
Here goes nothing. I haven’t brewed in nearly 3 years. And when I find spare time, there are like 8 other things I’d rather do first. So I’m selling the full Rooftop Brewery in it’s complete glory. If you’re in the market, now might be the time to pick up a brewery capable of brewing 10 gallons of god’s pure nectar. Not to brag, but it has made some stellar beers. Beers that are better on average than the mediocre stuff you tend to get at McMenamins for like $6 a pint. You can do better.
I’ve not brewed in 2 years. It’s not that I’ve stopped drinking beer, it’s just that I’ve seen the 6 hours it takes to brew a batch of beer and decided to use my time in some other way. Kids, Fishing, Camping, etc. I’m dragging my feet, but I’m prepping to sell my brewing gear at some point. Just need to pull the cord. It takes up a ton of room and someone could be making wonderful beer with it.
I’m not going to shut down the site just yet. The ads pay for the hosting, and I’m fairly proud of the content and time I spent on it over the years. The process of reflection (posting) is incredibly important to learning. And I really enjoyed the DIY aspects of brewing and setting up my brewery. So I’ll keep that online for some other prospective brewer to find and hopefully get some use out of.
I’m a fan of the Oregon Public House and I wanted to share their latest kickstarter to expand their “brewery” to offer additional beers. The DoGooder IPA is a strong start, but a few more offerings would be excellent.
This is probably of limited interest to most, but I’ve been a fan of the work of both for several years and have posters from each with hop varietals (including storability) and cone pictures that have adorned previous office walls, the garage, etc. I’m hopeful that this means that Yakima Chief will pick up some of the cult marketing acumen that Hop Union has created, and that I’ll be able to one day order a ball cap or a beer koozie with the Yakima Chief logo on it. Or maybe just a big ‘ol Simcoe hop cone. Yup, Simcoes are awesome.
I wonder if they’ll use the opportunity to change their name to Yakama? (i to a – it’s a tribal thing)
I dusted off my Amarillo Red recipe and decided to change it up a little for a fall brew. I have an abundance of Simcoe hops at the moment and a relatively small amount of Amarillo pellets, so I’me going to tweak the recipe for this brew.
15 lbs. domestic 2-row
5 lbs German Pilsner malt
1.5 lbs Crystal 60L
1 lbs Crystal 120L
1 lbs malted wheat
2oz Simcoe (whole cone) @ 60 minutes
2oz Simcoe @ 10 minutes
2oz Amarillo pellets @ 5 min
1oz Amarillo @ flameout
1oz Simcoe @ flameout
1oz Simcoe dry hopped
Safale S-05 (1st carboy)
Wyeast British Ale Yeast (2nd carboy)
You know the drill, right? Get up at 6am on a Sunday, start heating the water in the HLT, go back and get some more coffee, etc. The SRM should come out around 13-14L. f
After a delay, I finally noticed a post from Linds regarding this NYT interactive map of Craft Brewing. The data are from 2012, but it’s still an interesting ecosystem that seems to ignore the trend of larger mergers and acquisitions. My attention to the craft industry has waned a little in the last couple years, but I’m not surprised by the number of new pubs opening. Good luck, young upstarts!
One of my favorite annual events, beer-related or not, is back at Overlook Park again through Sunday, June 30th. Check out the North American Organic Brewers Festival for some relaxed mood, some music and food, and of course, an exciting lineup of organic beers.
On an already incredibly celebratory day, this bit of brewing related news comes from my turf. Oregon officially recognizes brewer’s yeast, saccharomyces cerevisiae, as the state microbe. That’s right, we’re the first state to officially designate a state microbe.
Really though, besides Aspergillus oryzae, what other microbe does as much to contribute to our culture and economy? Way to go, humble heroes!