From rtdahlen at live.com Tue Sep 1 08:41:27 2009 From: rtdahlen at live.com (Richard Dahlen) Date: Tue Sep 1 08:41:31 2009 Subject: [Brew-list] Homegrown hop harvesting In-Reply-To: <7bbfdaa70908312039l4a824e4cld55840125bb6cd0f@mail.gmail.com> References: <7bbfdaa70908312039l4a824e4cld55840125bb6cd0f@mail.gmail.com> Message-ID: I have already harvested my Glacier (11 oz dried) and Liberty (10 oz dried). Will harvest my Hallertauer this week. Have 6 new varieties this year with only my Zeus bearing in its first year. Last year I waited a little too long and some varieties seemed to get a littly skunky. When ready they will fade a little bit, feel a bit dry, the tips of the petals will brown and they will spring back a bit after being squeezed. Lupulin glands should be well formed. I just air dry mine on screens at 80 degrees for about 24-36 hours out of direct sunlight. I planted mine in large plastic pots with the bottoms cut out. I set the pot in a large hole and mulch up over the top. The pot keeps the rhizomes from spreading out over my entire yard. It has worked well so far. My oldest plants are 3 years old. Date: Mon, 31 Aug 2009 21:39:12 -0600 From: collin.christianson@gmail.com To: brew-list@montanahomebrewers.org Subject: [Brew-list] Homegrown hop harvesting Hey all, so my first year hop plants are in full bloom beginning to get more lupulin glands. I have a cascade and a centennial plant, and they're growing in large pots, which may or may not influence harvesting, I don't know. I know that they're not ready yet, but not having done this before I was wondering if any of you had grown hops locally and could pass on any general tips as to usual harvest times and/or any other helpful harvesting tips. I've done my reading on the subject, but all of the advice seems highly subjective and not that helpful for a first time grower. Thanks, Collin _________________________________________________________________ Hotmail? is up to 70% faster. Now good news travels really fast. http://windowslive.com/online/hotmail?ocid=PID23391::T:WLMTAGL:ON:WL:en-US:WM_HYGN_faster:082009 -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090901/7fdc9ef5/attachment.html From rainbowsend at blackfoot.net Tue Sep 1 09:27:19 2009 From: rainbowsend at blackfoot.net (Randy & Wendy Russ) Date: Tue Sep 1 09:41:12 2009 Subject: [Brew-list] Homegrown Hop and Grain Harvesting In-Reply-To: References: <7bbfdaa70908312039l4a824e4cld55840125bb6cd0f@mail.gmail.com> Message-ID: Fellow Brew Masters, Just finished harvesting all our hops. They had opened and dried slightly, while lightening in color. We use paper bags with a couple inches of fresh hops in each. Place them in a spare room and turn up the heat with a fan running. The room only reaches about 100, but I go in and shake the bags ever couple hours, and within a few days they are dry and ready to bag. We use gallon freezer bags filled with about 3 ounces each, and then have a local meat shop vacuum pack them for us. This is our fifth year of growing hops at Lozeau MT, just southeast of Superior MT. I also just discovered a wild hop growing along the river in Superior. I harvested a pound or so, and will be titrating them this week to see what they are. If anyone wants to pick some there is still a few pounds hanging. We are also about to harvest our Metcalf malt barley grown by Donally INC. See pic below taken last month. This is our second harvest of malt barely in Western Montana. This first time being in 2004 when we harvested 1700 pounds off one acre. I have malted and used all but 35 pounds of that crop, and this year we planted over two acres. The crop looks good so far, and if everything goes as planed we will have more than we can use. I'm certain that if anyone would like to purchase some direct from the field they would be happy. Because I can't use all of it the farmer told me he will just toss in the leftovers with the feed barely. I'm also increasing my malting set-up from six five gallon buckets to one 75 gallon stock tank. I might be interested in selling my bucket set-up to someone interested in malting their own grain. We have eight brews that have been created from our own hops and grains. If interested in malting your own grain remember that you need to have more time on your hands than brains. Its not going to get you rich by any means, but its a rewarding venture for some. I'm still on the look for any brewery that can claim that they ""Only Use" Montana grains and hops in their brewery. If anyone has ran across this establishment I'd love to hear about it. In fact I'd even like to hear of any home brewers out there that are doing the same. Sorry that we have never attended any meetings and or club functions. We have several home businesses and a small ranch that keeps us tied down. We only get to Missoula every couple months for a stock up trip. But want to thank everyone for their brewing thoughts and questions. Its most enjoyable to know of others out there in the home brewing venture. And a nice treat to read your mail. If any of you are ever interested in doing it all yourself, feel free to ask me questions. Sincerely Randy Russ Rainbows End 406-822-3621 -------------- next part -------------- A non-text attachment was scrubbed... Name: IMG_3194.jpg Type: image/jpeg Size: 580702 bytes Desc: not available Url : http://mailapp.modwest.com/pipermail/brew-list/attachments/20090901/0c2948b2/IMG_3194-0001.jpg -------------- next part -------------- A non-text attachment was scrubbed... Name: IMG_2390.jpg Type: image/jpeg Size: 620956 bytes Desc: not available Url : http://mailapp.modwest.com/pipermail/brew-list/attachments/20090901/0c2948b2/IMG_2390-0001.jpg From wine at lolopeak.com Thu Sep 3 13:11:23 2009 From: wine at lolopeak.com (Judy Chapman) Date: Thu Sep 3 13:11:24 2009 Subject: [Brew-list] Free hops Message-ID: Greetings, We have hops to give away. The only catch is you need to pick them yourself. Cascade, Nugget and Willamette Contact Judy Chapman at Lolo Peak Winery (Chapman Homebrew) 549-1111 or my cell 240-3397 (I will be out of town Friday through Monday, Sept 4-7.) Willamette Contact Helen Johnson at Lolo Peak Winery (Chapman Homebrew) 549-111 or her home 542-0419 or cell 228-324-3330. Thanks, Judy -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090903/b4c65e60/attachment.htm From normjsingley at gmail.com Sun Sep 6 22:37:12 2009 From: normjsingley at gmail.com (normj singley) Date: Sun Sep 6 22:37:18 2009 Subject: [Brew-list] Save Belgium! Message-ID: <5f2003740909062137w12a89ea3q4f14fbe17bc6ba93@mail.gmail.com> So, a bit back I brewed a Strong, Dark, Belgian beer. It brewed up beautiful, tastes great, but it is refusing to carbonate in the bottle. It's been a month since bottling, and no carbonation at all yet. It was a slow starter, fermentation wise, because I neglected to use a starter for my yeast, and the high gravity apparently just blew the feeble mind of the yeast I was using. I don't think much viable yeast made it into the bottles. Anyway... What should I do now ? Wait a year to see if it will carbonate in the bottle ? Drink it flat? Borrow a CO2 setup from somebody and empty the bottles into a keg and force carbonate ? ( I think this last option is most appealing to me - anybody have a setup I can borrow ? ) What do you think? -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090906/87b095bd/attachment.htm From ssmithblm at gmail.com Mon Sep 7 15:46:29 2009 From: ssmithblm at gmail.com (Steve Smith) Date: Mon Sep 7 15:46:39 2009 Subject: [Brew-list] Response to Norm re: flat Belgian Message-ID: Norm, Assuming you added bottling sugar, I would uncap each bottle, and using a sanitized eye dropper add a couple/few drops of US-05 acivated in about 8 times its weight of water, and then recap, shake and set in 65F dark spot for three weeks. Steve Smith -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090907/6a6240ff/attachment.html From john at johnmasterson.com Mon Sep 7 16:22:38 2009 From: john at johnmasterson.com (John Masterson) Date: Mon Sep 7 16:22:42 2009 Subject: [Brew-list] Response to Norm re: flat Belgian In-Reply-To: References: Message-ID: <4AA587AE.70700@johnmasterson.com> I concur w/ Steve, seems like a good technique. If your ABV is more than 8% or so, you may want to choose yeast variety suited to that hostile environment. Was the beer in secondary for more than a few months? If it was, or the ABV is very high, then yeasties may be exhausted and fresh yeast is needed. If not, I'd first try moving the beer to a warmer spot and give it another 2 weeks. And I have been known to drink beer flat too. :D -jm Steve Smith wrote: > Norm, > > Assuming you added bottling sugar, I would uncap each bottle, and using > a sanitized eye dropper add a couple/few drops of US-05 activated in > about 8 times its weight of water, and then recap, shake and set in 65F > dark spot for three weeks. > > Steve Smith > > > ------------------------------------------------------------------------ > > _______________________________________________ > Brew-list mailing list > Brew-list@montanahomebrewers.org > http://mailapp.modwest.com/mailman/listinfo/brew-list > Hosted by Modwest (http://www.modwest.com) From asahohman at gmail.com Thu Sep 24 00:04:18 2009 From: asahohman at gmail.com (asa hohman) Date: Thu Sep 24 00:04:22 2009 Subject: [Brew-list] Chuck Chuck Chuck Message-ID: <5288c4990909232304x166a27e8peb5fde8e83ed9bcf@mail.gmail.com> Hey all I seemed to have lost Chucks phone number in the process of getting a new phone. I really need to get in touch with him so I can deposit money into the clubs acount. if anyone has it please send it to me. Or if you see this Chuck, i need you, your my only hope. Thanks, asa -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090924/81fc4999/attachment.htm From normjsingley at gmail.com Fri Sep 25 13:07:12 2009 From: normjsingley at gmail.com (normj singley) Date: Fri Sep 25 13:07:34 2009 Subject: [Brew-list] Oktoberfest! Message-ID: <5f2003740909251207g51671bffmf2dccb2b1052df34@mail.gmail.com> Hooray! http://www.boston.com/bigpicture/2009/09/oktoberfest_2009.html I'm also glad that Bayern's Octoberfest is on tap again. Norman -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090925/6b7d1995/attachment.htm From rainesph at earthlink.net Fri Sep 25 18:47:39 2009 From: rainesph at earthlink.net (Paula Raines) Date: Fri Sep 25 18:47:43 2009 Subject: [Brew-list] RE: Need to borrow a carboy In-Reply-To: <20090908180030.1061628C35E@mailapp0.msomt.modwest.com> Message-ID: Hi folks, I am about to put up a batch of plum wine but I need a 5 gallon carboy. Mike and I already own two but Mike is planning on fill both of those with beer for the community brew competition. If some one has a spare carboy that I could borrow for a few months, I'd be very grateful and would even trade some of the wine...Thanks. In the works here: 2 gallons apricot wine 1 gallon of raspberry/cherry mead (just transferred to secondary! Yummy already) 1/2 gallon of apricot brandy Plus I miraculously found 3 bottles of the chokecherry mead hiding in my pantry! Drinking one of those tonight. Paula P Please consider the environment before printing this e-mail -----Original Message----- From: brew-list-bounces@montanahomebrewers.org [mailto:brew-list-bounces@montanahomebrewers.org] On Behalf Of brew-list-request@montanahomebrewers.org Sent: Tuesday, September 08, 2009 12:01 PM To: brew-list@montanahomebrewers.org Subject: Brew-list Digest, Vol 54, Issue 4 Send Brew-list mailing list submissions to brew-list@montanahomebrewers.org To subscribe or unsubscribe via the World Wide Web, visit http://mailapp.modwest.com/mailman/listinfo/brew-list or, via email, send a message with subject or body 'help' to brew-list-request@montanahomebrewers.org You can reach the person managing the list at brew-list-owner@montanahomebrewers.org When replying, please edit your Subject line so it is more specific than "Re: Contents of Brew-list digest..." Today's Topics: 1. Response to Norm re: flat Belgian (Steve Smith) 2. Re: Response to Norm re: flat Belgian (John Masterson) ---------------------------------------------------------------------- Message: 1 Date: Mon, 7 Sep 2009 14:46:29 -0700 From: Steve Smith Subject: [Brew-list] Response to Norm re: flat Belgian To: brew-list@montanahomebrewers.org Message-ID: Content-Type: text/plain; charset="iso-8859-1" Norm, Assuming you added bottling sugar, I would uncap each bottle, and using a sanitized eye dropper add a couple/few drops of US-05 acivated in about 8 times its weight of water, and then recap, shake and set in 65F dark spot for three weeks. Steve Smith -------------- next part -------------- An HTML attachment was scrubbed... URL: http://mailapp.modwest.com/pipermail/brew-list/attachments/20090907/6a6240ff /attachment-0001.html ------------------------------ Message: 2 Date: Mon, 07 Sep 2009 16:22:38 -0600 From: John Masterson Subject: Re: [Brew-list] Response to Norm re: flat Belgian To: Steve Smith Cc: brew-list@montanahomebrewers.org Message-ID: <4AA587AE.70700@johnmasterson.com> Content-Type: text/plain; charset=ISO-8859-1; format=flowed I concur w/ Steve, seems like a good technique. If your ABV is more than 8% or so, you may want to choose yeast variety suited to that hostile environment. Was the beer in secondary for more than a few months? If it was, or the ABV is very high, then yeasties may be exhausted and fresh yeast is needed. If not, I'd first try moving the beer to a warmer spot and give it another 2 weeks. And I have been known to drink beer flat too. :D -jm Steve Smith wrote: > Norm, > > Assuming you added bottling sugar, I would uncap each bottle, and using > a sanitized eye dropper add a couple/few drops of US-05 activated in > about 8 times its weight of water, and then recap, shake and set in 65F > dark spot for three weeks. > > Steve Smith > > > ------------------------------------------------------------------------ > > _______________________________________________ > Brew-list mailing list > Brew-list@montanahomebrewers.org > http://mailapp.modwest.com/mailman/listinfo/brew-list > Hosted by Modwest (http://www.modwest.com) ------------------------------ _______________________________________________ Brew-list mailing list Brew-list@montanahomebrewers.org http://mailapp.modwest.com/mailman/listinfo/brew-list End of Brew-list Digest, Vol 54, Issue 4 ****************************************