Willamette Hops
- Thread starter Justus
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Somehow I doubt a differing hop selection will spoil any batch (it will still be beer after all!). If you post the recipe we could tell you how it will differ from the original however.
Somehow I doubt a differing hop selection will spoil any batch (it will still be beer after all!). If you post the recipe we could tell you how it will differ from the original however.
Dr_Deathweed
Well-Known Member
Well, Willamette has lower alpha acids than Northern Brewer, so you will have to use more hops, but thats ok because Willamette is a pretty darn tasty hop IMHO
. What is your entire recipe? With that info we may be able to give you some better advice.
. What is your entire recipe? With that info we may be able to give you some better advice.
+1, the biggest difference will be less bittering for the same amount of hops (which can be accounted for by increasing the amount of the 60 minute addition). The flavour will be different as well but Willamette is a Fuggles variant and is very tasty.
Glad I could help...Justus said:
Dr_Deathweed
Well-Known Member
There is a phrase for that. I believe it is "post whoring."BierMuncher said:Glad I could help...
Of course, thats all this post is as well
<--- WooHoo! over 600!:rockin:
whaaaaa?????deathweed said:
EinGutesBier
Well-Known Member
Personally, I'd use a "tasteless" bittering hop for the initial hopping/bittering. One example that comes to mind is Galena. Then use Willamette for your secondary and tertiary hopping. You'll get your bitterness from your high AA hops and get to enjoy that Willamette spiciness, while conserving your stock of them.
count barleywine
Well-Known Member
Willamette is a great flavor hop. BOOM
jds
Well-Known Member
deathweed said:There is a phrase for that. I believe it is "post whoring."
Of course, thats all this post is as well
<--- WooHoo! over 600!:rockin:
Post Whoring? What's that?
Dr_Deathweed
Well-Known Member
jds said:
Posting a otherwise worthless, meaningless, off topic reply for no other purpose than to increase your post count.
And if your question was meant to be sarcastic, than you to are guilty
(of course, my reply makes me guilty as well. Again....)
blacklab
Well-Known Member
just here for the beer...
SuperiorBrew
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count barleywine said:
I did my SMaSH brew with 2 row and willamette and its going to be one of my 2 permanent fixtures in my kegerator. I might just add a little crystal to the next batch.
Willimette jumped up a a bunch of spots on my favorite hop list after that brew.
I've got a ton.SuperiorBrew said:
Care to tell me what (flavor) I'd be in for with a willamette only APA?
Dr_Deathweed
Well-Known Member
SuperiorBrew said:
I bought a bunch of Willamette mostly because Freshops had it cheap, and didn't limit you to 1lb. After a recent batch of Orfy's Hobgoblin I did where substituted ALL the hops additions for Willamette, I think this is rapidly becoming one of my favorite hops. That batch of hobgoblin almost didn't make it to the secondary, and while only 3 weeks old at this point, may be put on tap as soon as I have an open spot
BEST tasting green sample I have ever had. Can't wait to see what it matures into:rockin:
SuperiorBrew said:
so...has anyone made a SMaSH brew that wasn't fantastic??? i've heard nothing but good things about all of them. Mine were both great...i'm also going to continuously make my Vienna + Northern Brewer SMaSH.
HOOTER
Well-Known Member
count barleywine said:
I used 2 oz. Willamette as my flavor/aroma hops in my brown ale, and although it's not quite ready to drink, the flavor right before bottling was amazing. You know a brew is good when it's very drinkable before it's even carbonated.
Ok, took my first taste tonight. It's pretty good, a little woodsy (lack of any other way to describe it...) It reminds me of sitting in front of a camp fire. I should have added a bit more malt. Not a recipe worthy of sharing in my opinion...
SuperiorBrew
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DeathBrewer said:
I am beginning to think maybe making the recipes simpler will make better brews. Back to the KISS principal.
Dr_Deathweed
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Its only been a few weeks, give it some time. You will appreciate it MUCH more if you do
homebrewer_99
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It's been spelled correctly in many of the posts so I guess by now you know it's WILLAMETTE and not WILLIAMETTE...
I made the same mistake when I was out in the Willamette Valley.
I made the same mistake when I was out in the Willamette Valley.
deathweed said:Its only been a few weeks, give it some time. You will appreciate it MUCH more if you do
You are correct, I put my beer in the fridge the day I plan to drink it so it has a little more time to ferment, and each time it tastes better...
I read somewhere that to increase alcohol content, you should use malt, not corn sugar. I have been using corn suger. Is this true?
No. Nothing is as fermentable as corn sugar.Justus said:
devaspawn
Well-Known Member
BierMuncher said:
What about the Brewvint Alcohol Boost you can get from Austin Homebrew Store?
I love Willamette!!! When I started brewing I kept telling my brewmentor that I love malty and hate hoppy. I think very soon that I will be making a 5 or 6 oz willamette brew that is of medium to low maltiness. I love Willamette!!! :rockin:
