Win 10 oz my homegrown hops here!

Just leave a comment about homebrew and you'll be entered to win. If you have advice about how to make an all grain brewing day go well, I'd appreciate it.
10 oz Homegrown Whole Leaf Cascade Hops
Grown in Eastern Pennsylvania
Packaged in vacuum sealed 1 oz packs.
Original rhizomes from Northern Brewer
Unknown Alpha Acid; use them for flavoring, finishing and dry hopping
I've already brewed a harvest ale with them and I'm really enjoying it. I'm actually serving it at a family reunion coming up. This is your chance to brew with whole leaf hops grown this year with no pesticides. Kinda like you grew your own hops, but, didn't have to plant them.

Why am I doing this? For fun really.


EvilchurchdOc said...

To make an all grain brewing day go well start by having all your equipment ready to go the night before, fill the water up and heat, drink a beer, wait for strike temp, preheat mash tun, dough in and wait for conversion. While waiting clean and sanitize the rest of your junk. The rest will go smooth. Buy a counterflow chiller, it saves mucho time.

Schuyler said...

Heat more filtered/bottled water than you think you'll need.

Charlie said...

Have your steps planned out - don't get caught not ready for a hop addition or a sparge, etc.

Adam said...

Ecdoc, Schuyler, and Charlie thank you, very much appreciated :-)

Stay tuned for the drawing next week.

Bards Basement Brew said...

Using an unknown hop variety for dry hopping in my American Pale Ale. A freind transplanted the hops from mother in laws yard after her death. They smell similar to cascade but who knows.

travis said...

Having my water preped really helps, especially with a 10 or 20 gallon batch. It allows me to get the water heating ASAP. Otherwise I would just multi-task (clean while you mash, sanitize while you cool, etc.).

Anonymous said...

Never ever put 5 or more gallons of 170 degree sparge water on an unstable 8 foot ladder - without witnesses.

It might just be me - but everything takes an hour - strike temp, mash, sparge, rolling boil - you're four hours in and wondering why you decided to go all grain in the first place.

Need any help?


Adam said...

Bard's Basement Brew, Travis and Dell, Thank you :-)

Dell, might need help. We'll see. I gotta get back in the swing of things after my vacation. Steelers game was awesome by the way!

Hmmm...when to do the drawing for the hops. Not now. Time for bed.

Planet M said...

Spent grain is a great mulch for your hop bed. Take my advice and make sure it is rinsed and cool before dumping it around and spread thin. If not, you will end up with a fermenting mess that will leave an odor in a 10 foot radius. One of the only scents in the whole brewing process that is unpleasant! Have you divided any rhizomes, and if so, did you do it in the spring or fall? Just wondering what others have tried.

Adam said...

Thanks Planet M,

Thought of that, but, haven't tried the mulching.

I've split them in the spring, but, not in the fall. Hmmm...that gives me an idea.

Craig Gardner said...

One of the most important things I've learned during my brew process is to take notes on anything and everything that could be improved or may need to be fixed in the next brews. It'll help you constantly improve your beers.

Adam said...

Hi Craig, well put. Thank you.