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Brew Files Podcast Episode 60 - A Daily Pint of Fruit


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#1 denny

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Posted 18 April 2019 - 01:47 PM

https://www.experime...aily-pint-fruit

The Farmer's Markets are about to overflow with fruit and naturally that means - fruit beers. Today, we're sitting down and trying to help you get make fruit beer that's worth drinking and respects the ingredients. Let's make some juicy beer!


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#2 Poptop

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Posted 19 April 2019 - 05:20 AM

D, considering you like your beer to taste like beer, the same for many of us, you were a good sport with this episode :)  I don't care for fruit in my beer but I enjoyed the show just the same.


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#3 denny

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Posted 19 April 2019 - 09:31 AM

D, considering you like your beer to taste like beer, the same for many of us, you were a good sport with this episode :)  I don't care for fruit in my beer but I enjoyed the show just the same.

 

Thanks!  As long as the fruit (or any flavor) supports the beer and doesn't define it, I'm generally OK with it.  Witness Alesong, probably my favorite brewery.


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#4 Poptop

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Posted 19 April 2019 - 11:32 AM

^^ another great podcast ;)


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#5 denny

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Posted 19 April 2019 - 11:48 AM

^^ another great podcast ;)

 

Thank you!  We're recording the EB for next Wed. today and one of the topics we cover is hop creep.  I tried to make it happen and couldn't.


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#6 HVB

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Posted 19 April 2019 - 12:55 PM

Thank you!  We're recording the EB for next Wed. today and one of the topics we cover is hop creep.  I tried to make it happen and couldn't.

Interested on the hop creep one.  I heard one brewer in a podcast talk how he believes hop creep has started because kilning temps have been getting lower and lower, have you heard that before?


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#7 denny

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Posted 20 April 2019 - 09:20 AM

Interested on the hop creep one.  I heard one brewer in a podcast talk how he believes hop creep has started because kilning temps have been getting lower and lower, have you heard that before?

 

Nope.  And it doesn't make much sense to me.  I tried hard to make hop creep happen becasue I wanted to see what it's like. Couldn't do it.  I think my normal brewing process drops so much yeast that it doesn't happen.  Just a WAG, though.  I intend to experiment more with it when I get back from Belgium in a few weeks.


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#8 HVB

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Posted 20 April 2019 - 10:44 AM

Nope. And it doesn't make much sense to me. I tried hard to make hop creep happen becasue I wanted to see what it's like. Couldn't do it. I think my normal brewing process drops so much yeast that it doesn't happen. Just a WAG, though. I intend to experiment more with it when I get back from Belgium in a few weeks.


Thanks. I am not sure if I really experienced it yet and if I did it did not cause me much of an issue. I have been dryhoping latter in the fermentation and with smaller amounts of late.

Enjoy Belgium! I was only there for two days but I made the most of it!
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#9 HVB

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Posted 18 June 2019 - 04:33 PM

Interested on the hop creep one. I heard one brewer in a podcast talk how he believes hop creep has started because kilning temps have been getting lower and lower, have you heard that before?


Seems Vinny Cilurzo also feels the lower kiln temps may be part of the reason for hop creep.
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#10 denny

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Posted 19 June 2019 - 09:21 AM

Seems Vinny Cilurzo also feels the lower kiln temps may be part of the reason for hop creep.

 

I haven't heard that, but on the HBC podcast we're gonna have Stan Hieronymus discussing hop creep and Alex Rumbolz from YCH, so I'll ask both of them.  My one experience at making hop creep happen, I couldn't get it to do it.  That doesn't mean it doesn't happen, but it does mean that it's not a given.


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#11 HVB

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Posted 19 June 2019 - 09:25 AM

I haven't heard that, but on the HBC podcast we're gonna have Stan Hieronymus discussing hop creep and Alex Rumbolz from YCH, so I'll ask both of them.  My one experience at making hop creep happen, I couldn't get it to do it.  That doesn't mean it doesn't happen, but it does mean that it's not a given.

I think it was in Part 1 of this podcast https://beerandbrewi...-russian-river/  well worth the listen.  He talks about things he has seen on the same beer over a number of years specifically after hop kiln temps were dropped.


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