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Old 04-21-2011, 06:27 PM   #41
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Originally Posted by Yuri_Rage View Post
However, I did some more reading, and it appears that temperature does have a significant effect on the process. Here is an abstract that gives a bit of evidence:

http://ift.confex.com/ift/2004/techp...aper_25787.htm

It would be very difficult for the OP to quantify utilization at altitude without a lab. If I were him, I'd make no hop adjustments for the first attempt at any recipe, then use my palate to gauge whether more hops would be an improvement in future brews using the same recipe as a base.
Interesting, I'm at ~7,000 ft and sometimes struggle with bittering hop quantities for IPAs. I had one judged that used 2 oz of Warrior @ 60 minutes with a very simple grain bill and all three judges commented on the lack of bitterness...I never considered altitute affecting utilization; I've just grown accustomed to tossing in more bittering hops than originally planned...
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Old 04-21-2011, 08:43 PM   #42
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i'm about 100 feet below sea level.
beat that.
Uncle! You win. Death Valley?
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Old 04-22-2011, 12:26 AM   #43
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There's another brewery about 45 minutes north of there, in Grand Lake. http://www.grandlakebrewing.com/ I've had some of their bottles; not bad at all. Totally worth the trip, I'm sure.
His place is on the side of a mountain between Tabernash and Grandby, looks like maybe 25 minutes from Grand Lake. Will definitely check that out next time.
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Old 05-02-2012, 05:31 AM   #44
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I stumbled back across this post tonight and it made me remember that this last December I took the family and visited Estes Park, Co. We stopped at a point where the road was closed and we couldn't go any higher. My GPS unit said we were at 9980 something feet up.

When getting a photo of the family, I had my camera on a tripod, put my camera on self timer and ran across the road to get in the photo. I think it took all my will to not pass out!

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Old 05-02-2012, 09:44 AM   #45
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Good grief

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