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Old 07-16-2013, 03:07 AM   #11
mkringii's Avatar
Jun 2012
Grand Rapids, MI
Posts: 433
Liked 34 Times on 23 Posts

Im in michigan and my flowers are jus starting to turn on 2 d year cascades yet 4 miles away my buddy is harvesting 2nd year chinook... Weird..
Tap 1: Honey Brown
Tap 2: American Barleywine
Tap 3: BBA Vanilla Chocolate Milk Stout
Tap 4: Honey Cream Ale
Tap 5: Sour Honey Brown
Tap 6: Centennial Blonde

Tap 7: Honey Cream Ale
Tap 8: Imperial Pumpkin Pie Stout

Bottled: English Barleywine


Fermenting: Chocolate Oatmeal Stout, KBS Clone

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Old 07-16-2013, 03:30 AM   #12
Mar 2010
Saginaw, Michigan
Posts: 117
Liked 7 Times on 7 Posts

Also in Michigan, my centennials are just developing into small cones, the cascade and Zeus are full of burrs, and the Chinook are just starting throw side arms.
Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)

Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.

Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

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Old 07-16-2013, 12:40 PM   #13
Jun 2010
Illinois, Lake County
Posts: 987
Liked 61 Times on 59 Posts

I was fearing that I had picked these a tad too early, based on some videos I saw on what is considered papery. Mine were definitely papery and springing back, but what I saw online as examples of ripe hops were probably drier. However, based on the drying ratio I'm seeing, I'm thinking they couldn't have been that early. Mine dried down to 39g (which is almost exactly 5:1).

I'll probably let the next harvests go a little longer.

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Old 07-17-2013, 06:09 PM   #14
Dec 2010
Toledo, Ohio
Posts: 879
Liked 197 Times on 130 Posts

Thankfully only my Hallertau has any over achievers. And being a certifiable hophead I end up picking the ripest ones each day to put between cheek and gum. Nothing sweeter (or bitterer?) than sucking on a few fresh hop cones. It's like an IPA without the buzz (for when you need to be in complete control).

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