technicoloraudio
Well-Known Member
Anyone out there have experience with using homegrown hops for bugged brews? I know that some cultures are very sensitive to AAU and I don't have a good basis for calculation with my bines of Columbus.
I am brewing a 15G batch Sunday and splitting it three ways to try some of the new yeast bay cultures. My plan was to split my harvest (maybe 80 1-1.5" cones with bright yellow sticky centers) between FWH and whirlpool with no additions in between I am pitching Farmhouse Sour to 5G, Funktown Pale to 5G, and Melange to whatever's left.
I have had this brew planned for a while, but did not expect my hops to be ready at the same time. I would like to get fresh utilization out of them, but if I end up picking and drying them it's not the end of the world, I am more concerned about the yeast health and fermentation than I am homegrown hop utilization.
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I am brewing a 15G batch Sunday and splitting it three ways to try some of the new yeast bay cultures. My plan was to split my harvest (maybe 80 1-1.5" cones with bright yellow sticky centers) between FWH and whirlpool with no additions in between I am pitching Farmhouse Sour to 5G, Funktown Pale to 5G, and Melange to whatever's left.
I have had this brew planned for a while, but did not expect my hops to be ready at the same time. I would like to get fresh utilization out of them, but if I end up picking and drying them it's not the end of the world, I am more concerned about the yeast health and fermentation than I am homegrown hop utilization.
Sent from my iPhone using Home Brew