specharka,
I see your point, but to get the strong aromas and flavors like Tree House this is the way that has worked for me. I do have recipe's that use much less hops and they are good and burst with flavor and aroma but this particular one (Emily's) just seems to have settled in to these amounts.
The method I use to get rid of green swimmers and retain aroma and flavor is to let the beer cold condition in the keg longer (there's a sweet spot for the amount of time). But green swimmers don't bother me so I come home and have a sample.
I've been using a similar method (more like Ed Coffey's method) to Derek's method of dry hopping for a long time. And it works...I get great aroma and flavor hopping beers similar to his recipe's which are quite less the amount of hops used in the beer mentioned above.
If cooling the whirlpool to a certain temperature is part of Nate's process, I'm sure there's a way to do so on the bigger scale he brews at. What’s the point in building a brew house if you can't customize it to your brewing needs? There's no fun in that. I have a hard time thinking someone of Nate’s caliber would just throw his hands up if the company he hired to build his brew house said it’s impossible.
Calichusetts,
I see variety in the quality of hops from local home brew shops and online shops. One shop I won't buy hops from because they bag all their hops in zip-lock bags and store in a refrigerator. The big Mylar bags they use to fill the smaller zip-lock bags sometimes sit on the counter top for a good portion of the day with the opening rolled up like a bag of chips. And when they do put them away in the fridge/freezer in the storage room they throw a rubber band around the bag and toss it in. The other shop I go to has the Hop Union nitrogen purged and sealed bags. But even then a friend once asked for some Saaz and they went in the back and dug around in a shipment that hadn't been unpacked yet...how long were they sitting in the warehouse and at what temperature. I once ordered 4 ounces of Amarillo online that smelled like hay bales. Not something I'd want to put in my beer.
The culture that I've found prevalent is the lack of respect for the ingredients and product. Shop owners are quick to substitute something for an item they may not have in stock, tell you to use the yeast, “It will be fine,” when the expiration date is old, or tell you we have a clone of that beer you mentioned your trying to emulate. Really? You’ve cloned it like a sheep? How long did that take?
Anyways, I’m sure Nate pays attention to the quality of his ingredients; has access to fresh ingredients and doesn’t substitute important ingredients.
At best, as home brewer’s we should develop our practices to get our recipes as close to the quality of the products we like. Would Nate throw more hops in? He may; he may not need to.
I see your point, but to get the strong aromas and flavors like Tree House this is the way that has worked for me. I do have recipe's that use much less hops and they are good and burst with flavor and aroma but this particular one (Emily's) just seems to have settled in to these amounts.
The method I use to get rid of green swimmers and retain aroma and flavor is to let the beer cold condition in the keg longer (there's a sweet spot for the amount of time). But green swimmers don't bother me so I come home and have a sample.
I've been using a similar method (more like Ed Coffey's method) to Derek's method of dry hopping for a long time. And it works...I get great aroma and flavor hopping beers similar to his recipe's which are quite less the amount of hops used in the beer mentioned above.
If cooling the whirlpool to a certain temperature is part of Nate's process, I'm sure there's a way to do so on the bigger scale he brews at. What’s the point in building a brew house if you can't customize it to your brewing needs? There's no fun in that. I have a hard time thinking someone of Nate’s caliber would just throw his hands up if the company he hired to build his brew house said it’s impossible.
Calichusetts,
I see variety in the quality of hops from local home brew shops and online shops. One shop I won't buy hops from because they bag all their hops in zip-lock bags and store in a refrigerator. The big Mylar bags they use to fill the smaller zip-lock bags sometimes sit on the counter top for a good portion of the day with the opening rolled up like a bag of chips. And when they do put them away in the fridge/freezer in the storage room they throw a rubber band around the bag and toss it in. The other shop I go to has the Hop Union nitrogen purged and sealed bags. But even then a friend once asked for some Saaz and they went in the back and dug around in a shipment that hadn't been unpacked yet...how long were they sitting in the warehouse and at what temperature. I once ordered 4 ounces of Amarillo online that smelled like hay bales. Not something I'd want to put in my beer.
The culture that I've found prevalent is the lack of respect for the ingredients and product. Shop owners are quick to substitute something for an item they may not have in stock, tell you to use the yeast, “It will be fine,” when the expiration date is old, or tell you we have a clone of that beer you mentioned your trying to emulate. Really? You’ve cloned it like a sheep? How long did that take?
Anyways, I’m sure Nate pays attention to the quality of his ingredients; has access to fresh ingredients and doesn’t substitute important ingredients.
At best, as home brewer’s we should develop our practices to get our recipes as close to the quality of the products we like. Would Nate throw more hops in? He may; he may not need to.
