36 replies to this topic

[Deerslyr]

Tell me about Mt Hood hops.

My Cream Ale recipe in the Recipe Swap is simple and fast. Plus, it uses Mt. Hood. You can be drinking it in one month (or less if you are kegging it).

[SchwanzBrewer]

My Cream Ale recipe in the Recipe Swap is simple and fast. Plus, it uses Mt. Hood. You can be drinking it in one month (or less if you are kegging it).

Hefeweisen, Cream, or MLPA would do nicely.Cheers,Rich

[3rd party JKor]

Mt. Hoods are a really nice hop. MLPA or a straight 50/50 hefe are both really good choices.

[DaBearSox]

Pale Ale is quick, and easy and you can chuck whatever hops you want in.OG 13ishMostly 2 row, chuck in some C60 for colorIBUs in the 30-40 range.Ferment with WL001 at 68 and it should finish in 4-7 days. Rack and dry hop. Chill to 32 for a week. Rack again, keep chilled for another week with new dry hops.Keg, force carb, enjoy.MolBasser

i'd do this....and use Amarillo hopsa Hefe is always nice for summer as well.

[Deerslyr]

Mt. Hoods are a really nice hop. MLPA or a straight 50/50 hefe are both really good choices.

I've used Mt. Hood in Hefe too, but my ratio is more along the lines of 25% wheat, IIRC.

[Deerslyr]

Hefeweisen, Cream, or MLPA would do nicely.Cheers,Rich

Say, did you brew a Cream yet??? I brewed Denneys RyeIPA last weekend. My yeast did not take off as it should have, so Monday night I pitched another packet. This morning I had krausen coming out the airlock! I haven't had that vigorous of a ferment since my very first Extract Batch of Hefe!

[SchwanzBrewer]

Say, did you brew a Cream yet??? I brewed Denneys RyeIPA last weekend. My yeast did not take off as it should have, so Monday night I pitched another packet. This morning I had krausen coming out the airlock! I haven't had that vigorous of a ferment since my very first Extract Batch of Hefe!

The ingredients should be at my door when I get home, so I'll brew it sometime this weekend.I brewed Denny's 2 weeks ago. Other than some miscalculations on my part everything went fine and the yeast took off.Cheers,Rich

[Deerslyr]

The ingredients should be at my door when I get home, so I'll brew it sometime this weekend.I brewed Denny's 2 weeks ago. Other than some miscalculations on my part everything went fine and the yeast took off.Cheers,Rich

My yeast really took off... the lid popped yesterday and I got it all cleaned up and put on a new airlock (yes, I know... I need a blowoff tube, but I didn't have the right size bung available). This morning I checked it before work and same thing... still going strong... very strong. Gonna call my LHBS and pick up the right size bung and tubing for a blowoff this afternoon.

[ScottS]

Just ordered ingredients for MLPA. Thanks all.

[ThroatwobblerMangrove]

Just ordered ingredients for MLPA. Thanks all.

you won't regret it. a great summer beer that actually has taste!

[SchwanzBrewer]

you won't regret it. a great summer beer that actually has taste!

Less filling!Cheers,Rich

[zymot]

Mt. Hood hops are the yummiest, most noble American hops around. Very clean, slightly spicy and German-like although they're American.

If that is what you are looking for in a hop, check out Sterling hops.Not the same, but a very nice hop indeed.

[ScottS]

Skipped church this morning to make MLPA. I'll probably go to hell or something, but I'll have something good to drink on the way. :DMy first batch of beer since last summer. No hitches at all, just had to pull out How to Brew to make sure I got the temps right.

[ThroatwobblerMangrove]

Skipped church this morning to make MLPA. I'll probably go to hell or something, but I'll have something good to drink on the way. :DMy first batch of beer since last summer. No hitches at all, just had to pull out How to Brew to make sure I got the temps right.

AG?

[cavman]

I'm a big fan of Berliner Weisse for a summer quaffer, but it's tough to get one ready in four weeks. This is my recipe for Berliner Weisse:50% pilsner, 50% wheat, OG 1.030, mash the grains and drain directly into fermenter. Throw in a handful of unmashed, uncracked grain to make sure it's infected. Put the fermenter in a water bath, and use a fishtank heater to keep the bath at 85 dF. The temperature is important if you want it to sour quickly. Keg when it's sour enough for you, usually about 2 weeks for my taste (and I like 'em sour). No boil, no hops, no yeast, no problem.

What temp do you mash at?

[3rd party JKor]

Skipped church this morning to make MLPA. I'll probably go to hell or something, but I'll have something good to drink on the way.

It depends who sits higher in the corporate structure, the Beer Gods or the Judeo-Christian God. I say it's a 60-40 chance you'll be fine.

[ScottS]

AG?

Yep. Using a setup I bought from borny about 6 years ago now, still going strong. to you borny, whereever you are.