http://www.beerfeeds.com All Your Favorite Beer in One Place Wed, 08 Sep 2010 06:39:45 +0000 http://wordpress.org/?v=1.5.2 en http://beeradvocate.com/forum/read/3021244 http://beeradvocate.com/forum/read/3021244#comments Wed, 08 Sep 2010 06:39:45 +0000 Beer & Food from BeerAdvocate Beer and Food http://beeradvocate.com/forum/read/3021244 http://beeradvocate.com/forum/read/3021244/feed/ http://beeradvocate.com/forum/read/3020792 http://beeradvocate.com/forum/read/3020792#comments Wed, 08 Sep 2010 02:39:42 +0000 Beer & Food from BeerAdvocate Beer and Food http://beeradvocate.com/forum/read/3020792 http://beeradvocate.com/forum/read/3020792/feed/ http://beeradvocate.com/forum/read/3020270 http://beeradvocate.com/forum/read/3020270#comments Tue, 07 Sep 2010 22:42:58 +0000 Beer & Food from BeerAdvocate Beer and Food http://beeradvocate.com/forum/read/3020270 http://beeradvocate.com/forum/read/3020270/feed/ http://www.brewboard.com/index.php?showtopic=114875 http://www.brewboard.com/index.php?showtopic=114875#comments Tue, 07 Sep 2010 19:12:25 +0000 Brewboard->beer brewing Homebrewing http://www.brewboard.com/index.php?showtopic=114875
2 weeks ago, I made a Sam Adams Cream Stout clone extract recipe from Austin Homebrew Supply, with an additional BrewVint Alcohol Boost. The OG was 1.066, and I racked to secondary after one week, and my reading was 1.024 (all readings corrected to 60˚F). I checked 4 days later and still at 1.024. I was supposed to bottle yesterday, but the reading is still 1.023. The instructions say FG should be 1.017. This was fermented at a controlled temp of 68˚-72˚F.

Can anyone give me some suggestions? Should I just shake up the carboy and raise the temp a bit? Should I not worry about it and sacrifice the .005 difference?

Appreciate any help I can get. Thanks!

]]>
2 weeks ago, I made a Sam Adams Cream Stout clone extract recipe from Austin Homebrew Supply, with an additional BrewVint Alcohol Boost. The OG was 1.066, and I racked to secondary after one week, and my reading was 1.024 (all readings corrected to 60˚F). I checked 4 days later and still at 1.024. I was supposed to bottle yesterday, but the reading is still 1.023. The instructions say FG should be 1.017. This was fermented at a controlled temp of 68˚-72˚F.

Can anyone give me some suggestions? Should I just shake up the carboy and raise the temp a bit? Should I not worry about it and sacrifice the .005 difference?

Appreciate any help I can get. Thanks!

]]> http://www.brewboard.com/index.php?showtopic=114875/feed/ http://www.brewboard.com/index.php?showtopic=114874 http://www.brewboard.com/index.php?showtopic=114874#comments Tue, 07 Sep 2010 15:57:36 +0000 Brewboard->beer brewing Homebrewing http://www.brewboard.com/index.php?showtopic=114874
British bittering hop developed in 1919. Both Brewer's Gold and Bullion are seedlings of BB1 (found wild in Manitoba). Many modern high alpha hops were developed from Brewer's Gold. Has a resiny, spicy aroma/flavor with hints of black currant. Substitutions: Northdown. 7.1 – 11.3%

USDA ACCESSION NO. : 19001
SELECTION: Seedling selection made in 1919 at Wye College, England
GENUS: Humulus
SPECIES: lupulus
CULTIVAR: Brewer's Gold
PEDIGREE: Wild Manitoba BB1 x Open Pollinated (OP)
PRIMARY SITE: USDA World Hop Cultivar Collection, OSU East Farm
ORIGIN: Selected by E. S. Salmon at Wye College, England, in 1919. The mother plant BB1
was obtained in 1916 as a cutting from a wild hop growing at Morden, Manitoba. It was believed to have been a genuine wild North American hop.
DATE RECEIVED: Before 1950
METHOD RECEIVED: Unknown, probably rhizomes
AVAILABILITY: No restrictions, commercial variety
REFERENCES: Salmon, E. S. Two new hops: Brewer's Favourite and
Brewer's Gold. J. South-East Agricultural College, Wye, Kent, England 34:93-105. 1934.
Burgess, Hops, Interscience Publishers, New York 1964.
Romanko, R. R., in S. S. Steiner's Guide to American Hops. S. S. Steiner Inc., New York, 1986
2nd edition
MATURITY: Late
LEAF COLOR: Light green
SEX: Female
DISEASES: Downy Mildew: moderately resistant
Verticillium wilt: resistant
Viruses: infected with all five major hop viruses
VIGOR: Excellent, occasionally uneven spring regrowth
YIELD: High, 1500-2400 lbs/acre
SIDE ARM LENGTH: 24-36 inches
ALPHA ACIDS: 9.2% (10 year range: 7.1 to 11.3%)
BETA ACIDS: 4.8% (10 year range: 3.3 to 6.1%)
COHUMULONE: 39 (10 year range: 36 - 45)
STORAGE STABILITY: Poor
OIL: 1.96 ml/100 g (10 year range: 1.38 to 3.42). Humulene 11.3% Caryophyllene 6.5%; myrcene 66.7%; no farnesene. H/C ratio = 1.73
MAJOR TRAITS: Excellent yield potential, excellent pickability, heavy cone weight, good parent for crossing.
OTHER INFORMATION: Identical to USDA 21116. This cultivar was a major hop variety, particularly in Oregon until it was discontinued from commercial production in 1985 after the advent of superalpha hops which had higher alpha-acids content and improved storage stability. Brewer's Gold is the ancestor of most major high-alpha hops grown around the world today (1997). It is still grown commercially in some parts of the world, notably Belgium and Spain.]]>
British bittering hop developed in 1919. Both Brewer's Gold and Bullion are seedlings of BB1 (found wild in Manitoba). Many modern high alpha hops were developed from Brewer's Gold. Has a resiny, spicy aroma/flavor with hints of black currant. Substitutions: Northdown. 7.1 – 11.3%

USDA ACCESSION NO. : 19001
SELECTION: Seedling selection made in 1919 at Wye College, England
GENUS: Humulus
SPECIES: lupulus
CULTIVAR: Brewer's Gold
PEDIGREE: Wild Manitoba BB1 x Open Pollinated (OP)
PRIMARY SITE: USDA World Hop Cultivar Collection, OSU East Farm
ORIGIN: Selected by E. S. Salmon at Wye College, England, in 1919. The mother plant BB1
was obtained in 1916 as a cutting from a wild hop growing at Morden, Manitoba. It was believed to have been a genuine wild North American hop.
DATE RECEIVED: Before 1950
METHOD RECEIVED: Unknown, probably rhizomes
AVAILABILITY: No restrictions, commercial variety
REFERENCES: Salmon, E. S. Two new hops: Brewer's Favourite and
Brewer's Gold. J. South-East Agricultural College, Wye, Kent, England 34:93-105. 1934.
Burgess, Hops, Interscience Publishers, New York 1964.
Romanko, R. R., in S. S. Steiner's Guide to American Hops. S. S. Steiner Inc., New York, 1986
2nd edition
MATURITY: Late
LEAF COLOR: Light green
SEX: Female
DISEASES: Downy Mildew: moderately resistant
Verticillium wilt: resistant
Viruses: infected with all five major hop viruses
VIGOR: Excellent, occasionally uneven spring regrowth
YIELD: High, 1500-2400 lbs/acre
SIDE ARM LENGTH: 24-36 inches
ALPHA ACIDS: 9.2% (10 year range: 7.1 to 11.3%)
BETA ACIDS: 4.8% (10 year range: 3.3 to 6.1%)
COHUMULONE: 39 (10 year range: 36 - 45)
STORAGE STABILITY: Poor
OIL: 1.96 ml/100 g (10 year range: 1.38 to 3.42). Humulene 11.3% Caryophyllene 6.5%; myrcene 66.7%; no farnesene. H/C ratio = 1.73
MAJOR TRAITS: Excellent yield potential, excellent pickability, heavy cone weight, good parent for crossing.
OTHER INFORMATION: Identical to USDA 21116. This cultivar was a major hop variety, particularly in Oregon until it was discontinued from commercial production in 1985 after the advent of superalpha hops which had higher alpha-acids content and improved storage stability. Brewer's Gold is the ancestor of most major high-alpha hops grown around the world today (1997). It is still grown commercially in some parts of the world, notably Belgium and Spain.]]> http://www.brewboard.com/index.php?showtopic=114874/feed/ http://beeradvocate.com/forum/read/3019485 http://beeradvocate.com/forum/read/3019485#comments Tue, 07 Sep 2010 09:06:01 +0000 Beer & Food from BeerAdvocate Beer and Food http://beeradvocate.com/forum/read/3019485 http://beeradvocate.com/forum/read/3019485/feed/ http://beeradvocate.com/forum/read/3019057 http://beeradvocate.com/forum/read/3019057#comments Tue, 07 Sep 2010 05:08:49 +0000 Beer & Food from BeerAdvocate Beer and Food http://beeradvocate.com/forum/read/3019057 http://beeradvocate.com/forum/read/3019057/feed/ http://www.brewboard.com/index.php?showtopic=114873 http://www.brewboard.com/index.php?showtopic=114873#comments Mon, 06 Sep 2010 21:57:23 +0000 Brewboard->beer brewing Homebrewing http://www.brewboard.com/index.php?showtopic=114873
Could someone help me with parts I need to purchase from Bargain Fittings (http://69.164.194.179/) for a strong, weldless fit?

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Could someone help me with parts I need to purchase from Bargain Fittings (http://69.164.194.179/) for a strong, weldless fit?

]]> http://www.brewboard.com/index.php?showtopic=114873/feed/ http://beeradvocate.com/forum/read/3016654 http://beeradvocate.com/forum/read/3016654#comments Sun, 05 Sep 2010 21:17:23 +0000 Beer & Food from BeerAdvocate Beer and Food http://beeradvocate.com/forum/read/3016654 http://beeradvocate.com/forum/read/3016654/feed/ http://www.brewboard.com/index.php?showtopic=114872 http://www.brewboard.com/index.php?showtopic=114872#comments Sun, 05 Sep 2010 13:15:44 +0000 Brewboard->beer brewing Homebrewing http://www.brewboard.com/index.php?showtopic=114872
Problem is that I originally labeled the corner posts on tape with a Sharpie which then proceeded to fade in the sun and after the first year I had no idea which plant was which. Doh!

Three of the four varieties of remarkably similar in appearance and despite the research that I have done online, I cannot discern which is which so I thought that a good way to go would be to concoct a recipe and brew four separate single hopped beers that all use the same grain bill and yeast with identical hop additions (timing and quantity). Hopefully between me, my friends, and a couple of local pro brewers we could determine which hop is which.

Unless somebody has a better idea for hop identification (though I don't mind the brew experiment), I am seeking a recipe that would be highlight the hop character yet still have some body and malt shine through. I have originally thought that an APA would be a good choice. I prefer not to lager. I have access to fresh WY1056 cropped from a local brewery.

Thanks in advance for any and all suggestions!! Dave]]>
Problem is that I originally labeled the corner posts on tape with a Sharpie which then proceeded to fade in the sun and after the first year I had no idea which plant was which. Doh!

Three of the four varieties of remarkably similar in appearance and despite the research that I have done online, I cannot discern which is which so I thought that a good way to go would be to concoct a recipe and brew four separate single hopped beers that all use the same grain bill and yeast with identical hop additions (timing and quantity). Hopefully between me, my friends, and a couple of local pro brewers we could determine which hop is which.

Unless somebody has a better idea for hop identification (though I don't mind the brew experiment), I am seeking a recipe that would be highlight the hop character yet still have some body and malt shine through. I have originally thought that an APA would be a good choice. I prefer not to lager. I have access to fresh WY1056 cropped from a local brewery.

Thanks in advance for any and all suggestions!! Dave]]> http://www.brewboard.com/index.php?showtopic=114872/feed/