Hop Growing – Week 1

I’m sitting here cleaning kegs as I do just about every Thursday morning, pondering life’s important questions with Will (brewmaster at Jack’s Brewing). Questions like what hop profile to use in the next expirimental double IPA and how long fruit should sit in secondary. Then it donned on me that we have been neecting to share our extremely entertaining lives with the world. So here is what’s been going on the past two months…

THE FAIL PALE

The sessionable pale ale we attempted ended up at well over 90% efficiency, which was a tad higher then the 75% we estimated for our brew sculpture. So it went from a light pale to an IPA. However we did revamp the recipe from the ground up and we’re excited at the next attempt here in the coming months.

THE RETURN OF THE DIPA

The double IPA that was made during the SF Beer Week event went really quickly (Recently Dean and Tim bought places next door to each other, so the consumption of our beer has increased significantly). That being said, we whipped up another round of DIPA. We generally use multiple hop varietals when we dry hop. This time around we split the beer up after fermentation into multiple carboys. Each carboy was dry hopped with a single hop variety. Before you go on calling us little girls for only using one type, let the record show that we (over)compensated by using most of our hop reserves for the dry hopping process.

FARMER XON

Being that we are using more hops then Micheal Jordan, why not grow your own right? I mean how hard can it be? Xon planted 4 rhizomes in his backyard, two Cascades and two Mt. Hood’s. We’re not sure how much they will produce this year, if any. If they do produce, you better believe they will go straight from the vine to the beer. Heck, we may even roll the kettle over and clip them straight into the boil.

Posted on May 13th, 2010 by tsmith

1 Comment

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