I was able to get a decent harvest off my 2nd year Chinook hop plants. I decided to throw the entire harvest at a Fresh Hop IPA! In this video I talk a little about growing and drying fresh hops, provide an overview of my brew day and recipe, and evaluate the finished beer. I am curious how my fresh grown Chinook will compare to commercially grown Chinook.
I walk through making a “Shaken, not Stirred” yeast starter (Vitality Starter) using one pack of White Labs WLP013 yeast. I must have done something correct since this batch won a gold medal in the 2021 Dominion Cup! This is a simple process and is made without a stir plate.
I put my split yeast investigative brewing process to the test to evaluate two dry yeasts. Read along for my yeast Evaluation of US-05 vs S-33 in an American Pale Ale made with Murphy & Rude malts and Amarillo hops.
When should I add hops for taste and aroma? The advice these days advocates for whirlpool/steep and dry hop additions. Don’t late boil hops also add hop tastes and aromas? I brew 4 investigative batches to evaluate the impact of Mosaic hop addition timing, with additions at 30, 20, 10 and 0 minutes.
After touting the benefits of brewing 2.5-gallon stovetop BIAB batches, I decided to break out the big equipment for a 5-gallon BIAB batch. Come along as I brew a Rye Citra Saison using malts from Murphy & Rude.
I just published my first YouTube video on brewing! This is a Stovetop BIAB video walkthrough demonstrating my process for brewing small batches in my kitchen with simple equipment. Come on in while I brew a, rather tasty, 2.5-gallon batch of Pale Ale made with Oats, Citra, Mosaic, and Voss Kveik.