## Craft Beers, Microbreweries and Homebrewing

 Quote by turbo-1 Yield is quite low compared to fruits, vegetables, berries, etc. Those little hop-fruits are very light, so you need a lot of plants in a sunny location to satisfy a home-brewer. When you see claims of $$/lb in bulk, remember that those little pine-cone shaped fruits weigh not much more than a cotton ball. You need a lot of them to get money from your crops, so there is a need for (fixed or replaceable) structures to support the vines in acres and acres of fields, and you need to figure out how to till, fertilize, tend, and harvest them efficiently. I hope to buy back my brewing equipment and give it another shot, but I won't need much more than a couple of sunny walls and trellises to start tinkering with hops again. It will be slow going, but I hope to have the time to tune in some decent beers. Well, in a wayward youth I bought a similar plant which operates under similar weight/volume principles... potency was the issue there. If you're not making something like an IPA, do you really need a ton of hops?  Quote by turbo-1 Yield is quite low compared to fruits, vegetables, berries, etc. Those little hop-fruits are very light, so you need a lot of plants in a sunny location to satisfy a home-brewer. When you see claims of$$\$/lb in bulk, remember that those little pine-cone shaped fruits weigh not much more than a cotton ball. You need a lot of them to get money from your crops, so there is a need for (fixed or replaceable) structures to support the vines in acres and acres of fields, and you need to figure out how to till, fertilize, tend, and harvest them efficiently. I hope to buy back my brewing equipment and give it another shot, but I won't need much more than a couple of sunny walls and trellises to start tinkering with hops again. It will be slow going, but I hope to have the time to tune in some decent beers.
If he gets half the seeds to germinate into mature plants, he'd probably have enough for him for sure, and maybe other brewing friends. Fairly sure each plant can produce 1-2# a year, even if only 10 mature, still 10-20# a year. 160-320 oz is a lot when you only use a few oz per batch. Not enough really to sell as a business to local breweries, but enough likely for homebrew.

 Quote by Insanity Other then I know the germination percentage drops the longer seeds in general are kept, don't know. A year may not hurt. Looks like I am Zone 5b/6a, those may do well here.
OK, excellent, thanks.

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 Quote by Insanity If he gets half the seeds to germinate into mature plants, he'd probably have enough for him for sure, and maybe other brewing friends. Fairly sure each plant can produce 1-2# a year, even if only 10 mature, still 10-20# a year. 160-320 oz is a lot when you only use a few oz per batch. Not enough really to sell as a business to local breweries, but enough likely for homebrew.
Certainly. I harvested enough off the side of my old neighbors' horse barn to hop a few batches of beer every year. I was flying blind, though. This was 30+ years back with no guidance, except from the old-timers that had made home-brew back in the bad old days.

 Quote by nismaratwork OK, excellent, thanks.
Montgomery Burns - "Excellent"

 Quote by turbo-1 Certainly. I harvested enough off the side of my old neighbors' horse barn to hop a few batches of beer every year. I was flying blind, though. This was 30+ years back with no guidance, except from the old-timers that had made home-brew back in the bad old days.
Heck, if you just want to make beer, do whatever...add 4oz of mystery hops. Most of the styles came from people doing whatever they had to to make beer.

The dark color of the scottish ales comes from the tradition of skimming the floaties grain, that never malted, from the top of the mash, roasting them and adding them to the next mash vs. throwing them out.

Rule #1: Relax, have a hombrew...
Rule #2: Relax, have another homebrew...
Rule #3: Err...what?

 There should be a 'Brumeister 2011' award, and you should have it Insanity.

Recognitions:
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 Quote by Insanity Heck, if you just want to make beer, do whatever...add 4oz of mystery hops. Most of the styles came from people doing whatever they had to to make beer. The dark color of the scottish ales comes from the tradition of skimming the floaties grain, that never malted, from the top of the mash, roasting them and adding them to the next mash vs. throwing them out. Rule #1: Relax, have a hombrew... Rule #2: Relax, have another homebrew... Rule #3: Err...what?
I think I recognize that plan.

 Quote by nismaratwork There should be a 'Brumeister 2011' award, and you should have it Insanity.
Nice...thanks. Brewing is a science.

 Quote by turbo-1 I think I recognize that plan.

Recognitions:
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 Quote by Insanity After about 6 pints, you stop worrying about silly things.
I could never have drunk 6 pints of anything I brewed. Wow!

 6 Pints of beer and I'm officially drunk, but I'm a big guy in every dimension, an half Russian-Polish, and the other Greek... so... yeah. Still... 6 pints of liquid is a looooooooot of liquid!

 Quote by turbo-1 I could never have drunk 6 pints of anything I brewed. Wow!
I was determine to drink 6 pints that night. I was successful, intoxicated, but successful.
Was home, so no major challenges getting to bed. Just the hallway, the bedroom door, the bed.

 Assuming weather stays how it is, 60-70's, I plan on brewing this weekend. Additionally might participate in the National Homebrew Competition the following weekend, don't need to be present and the local shop is offering to drive entries to Indianapolis at a fee less then shipping.

Recognitions:
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 Quote by Insanity Assuming weather stays how it is, 60-70's, I plan on brewing this weekend. Additionally might participate in the National Homebrew Competition the following weekend, don't need to be present and the local shop is offering to drive entries to Indianapolis at a fee less then shipping.
Wow. Good luck on the competition.

 Quote by Insanity Assuming weather stays how it is, 60-70's, I plan on brewing this weekend. Additionally might participate in the National Homebrew Competition the following weekend, don't need to be present and the local shop is offering to drive entries to Indianapolis at a fee less then shipping.
Hey, take some pictures of your brews; I know that I for one would love to see them. I'd add, kick butt at the competition with your suds.

 Pictures of the beers, or pictures of the brewing? A glass of beer, while quite tasty and refreshing to drink, is not necessarily as refreshing to look at. Here is a picture of the brewing gear, the larger pieces belong to my club, I've simply been using them. The large kettle in the background on the left is a 32gal kettle, I've only used when making a 15gal batch. In front of it is a Rubbermaid 10gal cooler that has a ball valve and false bottom strainer inside, used as a mash tun. On top of the mash tun is a sparge arm, it spins slowly spraying hot water evenly to sparge (rinse) the grains slowly, to get as much of the converted sugars out of the grains. In the back on the right is a Budweiser keg that has been made into a kettle, ball valve attached as well. The smaller kettles are my own, good for partial mashes or extract, but not for all-grain really, cutting too close on the volume. The larger of the three is a aluminum turkey fryer pot (7.5gal I think), the others are a 4.5gal and 3gal?, both stainless steel. On the smaller pot is a copper coil immersion chiller, used to bring the hot wort down in temp so you can pitch the yeast quickly. When I picked up the club equip this past spring, I've brewed about 40gals with it. Got to considering it my equip with how often I used it. Looking to get my own equip this year as I don't want to do anything but all-grain now. Another note, got my German Kolsch yeast and spices today, hopefully brewing tomorrow.

 Quote by Insanity Pictures of the beers, or pictures of the brewing? A glass of beer, while quite tasty and refreshing to drink, is not necessarily as refreshing to look at. Here is a picture of the brewing gear, the larger pieces belong to my club, I've simply been using them. The large kettle in the background on the left is a 32gal kettle, I've only used when making a 15gal batch. In front of it is a Rubbermaid 10gal cooler that has a ball valve and false bottom strainer inside, used as a mash tun. On top of the mash tun is a sparge arm, it spins slowly spraying hot water evenly to sparge (rinse) the grains slowly, to get as much of the converted sugars out of the grains. In the back on the right is a Budweiser keg that has been made into a kettle, ball valve attached as well. The smaller kettles are my own, good for partial mashes or extract, but not for all-grain really, cutting too close on the volume. The larger of the three is a aluminum turkey fryer pot (7.5gal I think), the others are a 4.5gal and 3gal?, both stainless steel. On the smaller pot is a copper coil immersion chiller, used to bring the hot wort down in temp so you can pitch the yeast quickly. When I picked up the club equip this past spring, I've brewed about 40gals with it. Got to considering it my equip with how often I used it. Looking to get my own equip this year as I don't want to do anything but all-grain now. Another note, got my German Kolsch yeast and spices today, hopefully brewing tomorrow.
Very nice setup, and congrats on your yeast and spice aquisition! Did you end up going for grains of paradise?

By the way, shine some bright white light into a diffusing screen, and you can get some lively shots of actual beer. True, it's not refreshing, but the color and head can be judged at least.