Home of the BrewNosers

Shifting away from ginger beers and such for-fucking-ever, and moving back to beer, wet hop beer. Here's my base malt idea, a middle of the road amber ale:

19 lbs 12.0 oz Pale Malt (Halcyon) UK (3.0 SRM) Grain 1 86.8 %
1 lbs Caramel/Crystal Malt - Bairds 80L (80.0 SRM) Grain 2 4.4 %
8.0 oz Pale Choclate Malt FB Kiln Chocolate(200.0 SRM) Grain 5 2.2 %
12.0 oz Caramel/Crystal Malt - 30L TF&Sons (30.0 SRM) Grain 4 3.3 %
12.0 oz FB Kiln Amber (23.0 SRM) Grain 3 3.3 %

Beer Profile

Est Original Gravity: 1.050 SG
Estimated Alcohol by Vol: 5.1 %
Est Color: 12.9 SRM

Wet hops start getting thrown in at 10 minutes to flameout.

Not interested in dry hopping with the basement floor?

no

Are you doing all wet hops after the 10 mins? Any bittering in ths one?

All the wet hops at the end. A pellet bittering charge of something TBD.

I like it X.

Any word on a hop harvest for us this year?

I haven't been talking to anyone yet. I guess maybe I'll send someone a message...

...and, this will not be happening.

JohnnyMac wrote:I like it X.

Any word on a hop harvest for us this year?

You talking about the hop harvest I planned for 'us'?

I hadn't heard from our hop growing friend so I emailed him last week to see how the crop was looking and if he had any idea on a time frame for us to come down to harvest. He responded several days later with the stunning one-liner 'Sorry but we do not have any hops available for sale this year.'

Like wtf?? It was planned since last yrs harvest. Must be smoking too much of the crop

Yeah, that was it. Fucking people......

No wet hops eh, well now you'll just have to make an all dry hopped beer!

Chopped down the three C hops today. Will post pics of the final tally later.

I still have a smack pack of 3711 in the fridge. What does everyone think of fermenting one carboy with 3711? Looks like I'll be hitting this beer with about 8 lbs of wet hops for 10 gallons...........

Harvest pics. Centennial.

Cascade.

Chinook.

mr x wrote:I still have a smack pack of 3711 in the fridge. What does everyone think of fermenting one carboy with 3711? Looks like I'll be hitting this beer with about 8 lbs of wet hops for 10 gallons...........

I think it is a bad idea. Kyle and I have used 3711 in small batches of high hopped beers. The big hop and yeast flavors clash too much, imo. We did add a small amount of Cascade to our last saison at flameout which did work well. So I guess our experience is 'hops in moderation' when using the 3711.

You might have better experience, but I would suggest experimenting with less than a 5 gallon batch.

Hammer the hops to it brother.

I wouldn't call my Saisons bad and I hop-bursted them big time, oh and ginger-bursted too , also had a really hoppy one in ON that was hop-bursted and dry-hopped with Amarillo which was great.

Besides this will help cover up any flaws in the brew

NASH wrote:Hammer the hops to it brother.

Consider it hammered.

One keg gets 1272, the other 3711. Both fermenting at 65f, as I can't remember which yeast i put into which carboy.

Once they look pretty much done, I'll bring them up to 70 and see what happens.

Wicked! That first pic reminds me of doing them in the breweries too, have to literally beat all the hops down into the wort

1272 went from 1.050 -> 1.013. Perfect. Wet hopped in the keg with a pile of nugget. Going to serve this one at the block party this weekend. Saison is a little slower to finish, but it was a 3 month old smackpack with no starter, and in a 64f basement. Once I hauled it up to 80f, it started to kick again.

3711 definitely likes warmer temperatures. I just did a Saison that started out at 1.064 and at 75ºF the 3711 rocked through to 1.009 in about 4.5 days.

Well, the 1272 version was a hit at the block party. Got a few people onto the hops after the brown ale kicked.