Fresh Hops #20
Posted by Maggie on October 1, 2011
My friend, Adrian Assassi, gave me a bag of fresh hops from his garden. He isn’t sure what variety it is. I have no idea the bitterness. However, in the spirit of medieval brewers, I am going to use these hops for this batch and hope for the best. What is the worst than can happen? Even #16, which I thought was my first disaster brew, actually improved with time and my friend Norm said he loves it, so we traded a partial case of beer for a case of plum wine. Yes indeed. Plum wine with sake on ice is very good.
I put the hops in the freezer as soon as I got them to help keep them fresh. I don’t know how long ago they were picked. It isn’t polite to ask too many questions about a gift. They are not super fragrant. The pellets I usually use are far more fragrant. I’ll be fine if this is a low-key beer. I am adding them to the wort in a mesh bag so that I can remove them easily.
I am such a domestic goddess today: making waffles, sewing curtains for my daughter’s room, and brewing beer. This is the recipe for a truly happy homemaker.
Fresh Hops #20: for 3 gallons
- 1 lb. Organic Crystal 60
- 3 lb. light dry malt extract
- White Labs Cream Ale Blend WLP080
- 3 cups fresh hops (That’s right, I don’t even know the weight! How unprofessional.)
I am crossing my finger for this one.
I bottled this after 16 days. I have never waited so long to bottle before but it was still bubbling two weeks in. Hmmm… Could this be related to the hops? I’ve used WLP080 before and never had such a long fermentation.
I couldn’t wait to try this so opened one last night, just 9 days after bottling. It was great. Very smooth. I think that it will get even better over the next few weeks. Yippee!