{"id":621,"date":"2009-09-08T06:11:33","date_gmt":"2009-09-08T14:11:33","guid":{"rendered":"http:\/\/www.rooftopbrew.net\/?p=615"},"modified":"2009-09-08T06:11:33","modified_gmt":"2009-09-08T14:11:33","slug":"fresh-hop-brew-day","status":"publish","type":"post","link":"https:\/\/www.rooftopbrew.net\/?p=621","title":{"rendered":"Fresh hop brew day"},"content":{"rendered":"

Yesterday turned out to be a rather long brew day. I started just after 6am and didn’t finish until nearly 3pm. The addition of time came from having to pick and prep the hops, doing a 10 gallon batch, and from having to stop for lunch with Ella, which then required a trip to the grocery store to get some bread for our grilled cheese. All said, I think maybe 1.5 extra hours were added by the extra child-based side trips, 1\/2 hour from the extra hop-related work, and maybe an extra 45 minutes because of the larger volume of beer.<\/p>\n

All told, the process went rather smoothly, and I ended up with over 11 gallons of wort, using 35 ounces of fresh hops, 2.5 ounces of commercially grown summits for bittering, and 1 ounce of mystery hops that I got from a neighbor and dried on an old window screen in the garage. The original gravity turned up around 1.052, lower than initially planned, but I ended up with more volume than expected. No complaints though.<\/p>\n

The prototype tier is still in use, and this time I set up a perimeter using patio chairs and a dog lead. I didn’t want any curious neighborhood person or scrap metal collector to try and mess with a precariously perched tier with 9 gallons of 180F water sitting 6 feet in the air.<\/p>\n

Here are some pics:
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