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Old 08-21-2008, 03:27 PM   #1
cheezydemon
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Default Harvest Ale Ideas

I plan on using my first year cascades, wet, in a harvest ale. I won't be derailed on that.


I planned to do a real pale ale with 8 lbs or so of 2 row and English Ale yeast.

(I have the yeast already harvested)

I wanted a simple plain beer so that I could really appreciate the hop flavor.

I will end up with maybe an ounce and a half. (dried equivelant)

That is all fine, but it sounds a little dull. Should I stick with that plan, or has anyone else got suggestions of a better Harvest Ale?

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Old 08-21-2008, 05:56 PM   #2
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Couldn't you just reduce the batch size a little? Say from 5 to 4 gallons gets you a little less beer in the end but it would allow the hops to come out more. Or I guess you could just supplement with a little extra cascade you have laying around. Your hops would still be the majority of the hops in the beer.

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Old 08-21-2008, 08:11 PM   #3
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Maybe 1/4 lb of C60L for a little contrast. There's a discussion about making a hop tea from the bittering hops to preserve the aroma/flavor. Nothing more than steeping the bittering hops in a pint of boiling water for 10 minutes, then pouring the water off and cooling it. It gets added back into the chilled wort.

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Old 08-22-2008, 04:44 PM   #4
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Quote:
Originally Posted by david_42 View Post
Maybe 1/4 lb of C60L for a little contrast. There's a discussion about making a hop tea from the bittering hops to preserve the aroma/flavor. Nothing more than steeping the bittering hops in a pint of boiling water for 10 minutes, then pouring the water off and cooling it. It gets added back into the chilled wort.
Right on! I think you are referring to my thread on that. I fully intend to!
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Old 08-23-2008, 05:32 PM   #5
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Aren't you worried about contamination. I know you have to be careful and it can be done but it increases the chances of collecting a small amt of nasties which can be a major issue! How are you going to control that?

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Old 08-25-2008, 05:00 PM   #6
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Hops are a preservative, but I guess there is a chance.

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Old 08-25-2008, 05:27 PM   #7
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Quote:
Originally Posted by david_42 View Post
Maybe 1/4 lb of C60L for a little contrast. There's a discussion about making a hop tea from the bittering hops to preserve the aroma/flavor. Nothing more than steeping the bittering hops in a pint of boiling water for 10 minutes, then pouring the water off and cooling it. It gets added back into the chilled wort.
Quote:
Originally Posted by cheezydemon View Post
Right on! I think you are referring to my thread on that. I fully intend to!
Hope you have better luck with that than I did. Tried it twice and both times it tasted liked fresh mowed lawn

After more research I've discovered you can't isomerize the alpha acids in the hops without the components of the malt present in the boil, so in effect you'd get no utilization at all. It's the kind of same reason hops don't skunk in sunlight but hopped beer does, it's all about the isomerization of the hops and that requires boiling and the malt together.
You might be able to do it with a little DME in your steeping water, but I've never tried that.
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Old 08-25-2008, 05:44 PM   #8
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Quote:
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Hops are a preservative, but I guess there is a chance.
They are a natural preservative but couldn't they carry wild bacteria if they are not pasteurized in the boil or hot wort?

One of the reasons I don't dry hop. I know I sound paranoid and the chances are small, but there is still a chance...

"What are the chances of you and me, you know...."

"Like one in a million...."

"So........ you're saying I have a chance!"

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Old 08-25-2008, 05:54 PM   #9
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It is almost impossible to infect fermented beer. Almost.

That is why dry hopping has never (any who object speak now...) resulted in an infection.


Would isomerization occur in merely hot water?

The BYO article did specify to use a little DME. I would almost certainly have forgotten that! Thanks for the reminder.

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Old 08-25-2008, 05:59 PM   #10
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Quote:
Originally Posted by cheezydemon View Post
It is almost impossible to infect fermented beer. Almost.

That is why dry hopping has never (any who object speak now...) resulted in an infection.


Would isomerization occur in merely hot water?

The BYO article did specify to use a little DME. I would almost certainly have forgotten that! Thanks for the reminder.
The other reason that just came to me is to get full utilization of the hops they are boiled 60 minutes. To acheive the same results with a 10 minute steep is going to require a lot of hops
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