Subbed. Would drive up from MD for a rhizome to test this hop out in a single hop IPA.
Not that anyone probably follows this anymore...but a mini update anyway.
Not much was done with The Beast since the last post, but it doesn't seem to have minded being mowed down to the dirt! We're gonna try to build a bigger, better trellis, but the darn Beast just keeps gobbling up every available bit of real estate it can gets bines on. I've been so busy that I really haven't learned much else, other than that I don't think that I could kill this thing if I had too anyway, it will outlive us all and inherit the Earth when we're gone. I did take pictures of it after it first discovered the trellis, I'm just not sure where I stored them at the moment...
Just a thought, how about a kickstarter campaign. 50 bucks to help pay for the trestle and up to a pound of hops, maybe shipped out over a couple of years if there isn't enough for everyone. 25 bucks for a rhizome. 20 bucks for a T-Shirt with a picture of the beast, 10 bucks for a glass with the beast on it.
You have a heck of an asset, you have hundreds of people that would love a piece. That is how capitalism works.
Me, I'm in for a rhizome and a glass, may be a pound of hops if I could get 2015 crop.
Where are you? I would assume the hop varity would be similar to that typical geography. I think you should.for sure brew something with it. SMaSH or some such?Dang. I read this thread hoping she got an analysis on it. A good friend of mine’s grandfather was owner of a brewery that originally started here in town in 1889 and passed through generations. At their farm house there are some hop plants growing there that they planted when they built the farm. According to my friend’s grandma the plants are from the original hops they used in the original beer back then. I have been out to that farm many times over the years when I was younger but never even knew what it was. It was always just a huge vine growing back behind the barn. My buddy asked if I would make a beer with it so I think I’ll take him up on it as he’s intrigued also. I am just curious as to what variety they might be. Now this is all what his grandma told us. The farm has been standing there since the 40’s I believe. If I find anything out more about it I’ll let you guys know.
+1 to the "Hells Yes!" above! We've been anxiously awaiting... and hopfully pictures, too!?!?!Heeeeelllllooooooo everyone! Just wondering how many people are still following this thread? My cousin and I just had an hour long conversation on the phone. Will gladly give an update if people are still interested
We made plans to hang out next week. We both have busy schedules but will get some pictures posted soon.Hell yes
Picked a few cones to make a test brew. Any suggestions on what to do with these fresh nuggets? Should I brew with them “as is“ or put them through some sort of drying process before brewing?
||If you plan to brew in the next day or so, leave them be - any more than that you'd probably want to dry them.Picked a few cones to make a test brew. Any suggestions on what to do with these fresh nuggets? Should I brew with them “as is“ or put them through some sort of drying process before brewing?
Here is a picture update
You can use the hop straight from the plant but be aware that fresh hops can be stronger then dried hops.Picked a few cones to make a test brew. Any suggestions on what to do with these fresh nuggets? Should I brew with them “as is“ or put them through some sort of drying process before brewing?
You can use the hop straight from the plant but be aware that fresh hops can be stronger then dried hops.
Also that plant looks ready to be harvested, three indications you can use to see if the hops are ripe:
1. When you rub a cone between your fingers it should feel and crackle like paper
2. Hop cones contain lupulin, this is needed for the brewing process, in the beginning of the growth it will have a lighter color turning later on in golden
yellow, that is the wright color, the brown cones are to far gone, these you can discard
3. Ripe hops smell a little bit like beer, if they smell grassy it is not ripe enough yet
You can dry the cones in the oven @ 140F (60C) in not to thick layers, if the stems break easily they are dry enough, but better is to dry it in open air in a sunny spot during two to three days and turning them regularly on a dry rack which you can easily make from screen mesh:
View attachment 695748
Hope this helps a bit.
What amount of hops for each addition? EXAMPLE: Should I start with 1oz and then do 1/2 oz for each additional?I'd go with a single malt and do additions at 60,30,10,5 and flameout if you have enough.
What amount of hops for each addition? EXAMPLE: Should I start with 1oz and then do 1/2 oz for each additional?
Also, can I do a dry hop with fresh cones? I’d like to maximize the flavor potential of “the beast’s” cones.
so far I’ve got 7lb of Pilsen light LME, some dry Nottingham ale yeast, and as many hops as j_treegirl will let me pick haha will be brewing this on Tuesday/Wednesday
Good idea! Will give this a try.Why don't you make a few hop teas first in plain water with various amounts of hop additions to get a better idea of the bitterness and the flavour of the hop.
Dryhopping with fresh cones is a nogo imo due to the risk of infection.
At this point, you could do a "pick your own" farm for these, and charge us money to come harvest.Good idea! Will give this a try.
Enter your email address to join: