Friday, September 23, 2011

The up and coming pale ale code name: Raw Ra Reed Ale

Home grown Centennial Cone
What is in a name? For Home brew, probably nothing; however, it seems to be harder for me than it is to build a recipe for the next brew, which is actually one of my favorite parts of brewing. Plugging ingredients into Beer Smith, and imagining what the finished product will taste like, to me, is a very fun part of the hobby.

Wednesday, September 21, 2011

9th annual Fresh Hop Ale Festival - October 1 2011 - Yakima Washington USA




October 1 is the day of an exciting beer event right in the heart of Washington State Hop Country, The Fresh Hop Ale Festival in Yakima Washington


Besides the bounty of its hop harvest, Yakima claims one of the craft brewing industry’s roots: the original home of America’s first post-prohibition brewpub. As ales, stouts and hefeweizens continue to gain popularity, Yakima is the place to experience some of the finest examples. 

Friday, September 9, 2011

Brewers' Harvest Expo - Ephrata Wa Sept 24

Brewers' Harvest ExpoOn September 24 2011 Ephrata Washington will be hosting the Brewers' Harvest Exposition at the Grant County Courthouse. This is a charitable event and all proceeds will go to the Marty O'Brien Memorial Scholarship Fund.



















Wednesday, September 7, 2011

Hoppers and hopping! - The museum of Kent life.

This site has some great illustrations, photographs, games, and information.It includes information about hop growing, harvesting, and the hop hovels the migrant workers would live in during harvest in Kent and surrounding areas. It is amazing how technology has changed life so dramatically over the past 60 years.

Saturday, September 3, 2011

Dry Hop Day - Fresh Hop Pale Ale

My daughter helps me weigh in 1 ounce of Ahtanum Hops
Today is Dry Hop Day. Dry Hopping is a technique that extracts the aroma of the hop but not the bitterness. I have brought my primary fermenter (5 gal carboy) from the temperature controlled kegerator (62F) and into the house where the median temperature is 72F. Most of the fermentation has completed. (gravity is down to 7.5 brix which weighs in at 1.012 and just about as dry as I want it.) Now it is time to dry hop.