Hopper Homestead - As local as your backyard

Dave and Marc continue their conversation with Corey. This one is probably a bit more informative… But just as fun! Jargon warning… Sorry. Marc tried to keep Dave on track and away from all the jargon to varying degrees of success. Mash basic steps Some microbiology basics on how we get sugars from protein Sparging Boiling Cooling (or not) Fermenting Bottles and kegs and cans Oh MY!   Hops Growing  (Near and dear to Dave's heart) A Brewers Bouquet; The Hop Flower How to grow Rhizomes Full plant Spring or fall planting Male and Female plants! Who knew!!! Stages of Hop Growth Rapid Growth of vegetative bines Side arm development Burr growth on side arms Cone growth Lupulin development On bine drying Hop Drying Low heat lots of air movement Delicious smelling garage Vacuum bags Green hop beer   Hop Additions Mash / First Wort Hopping - Aroma 60 minute /Bittering Additions -lots of bittering 60 - 30 minute / Flavor additions/light bittering 0 minutes Flameout additions Primary fermentation / Hazy fermentation (Dave forgot this one!) Post fermentation / Dry Hopping   Ingredients matter- Shop Local   Equipment Basics (extract) Turkey Frier and a 8 gallon (SS) pot Basics (Partial Mash) Extract basics + Grain and grain bag Basics (Full mash) Electric or Gas?! Mash vessel (big kettle, igloo cooler) with devent temperature control Boil Kettle (big vessel to boil entire work volume) Hot Liquor Tank (Vessel for keeping water hot) Method for maintaining mash temperature HERMS (Heat Exchange Recirculating Mash System) or RIMS (Recirculation Infusion Mash System) Direct fire vessel Lots of thermal insulation Fermentation Location! Cool and temperature stable location   #ShopLocal #AskingForAFriend The Southern Growl (again!) Wicked Weed Yakima Valley Hops