Brew Dudes Homebrewing Blog

Cluster Hops

On November 17, 2009

I used Cluster hops for my first cream ale a long time ago but didn’t write up a profile for them. I am glad I didn’t at the time since Cluster hops are a variety rich in history…American history.

I needed to take time to research and get the facts straight.

They appear to be a hybrid of the North American wild hop and European varieties brought over by the English and the Dutch in the 1600s. Specifically, the Massachusetts Company brought hops to grow in America in 1629 and 17 years later, they were cultivating hops commercially. During this time, Cluster hops became the first American variety.

Not sure if this is true, but up until the 1970s, Cluster hops were only of a few American varieties being grown commercially here in America. From the data gathered in my other hop profiles, I am guessing this statement is correct. Viva the homebrewing revolution!

Origin: USA

Aroma/Flavor: Spicy, some say “catty”…I guess that means like catnip? Well balanced aromas.

Alpha Acid: 5.5 – 8.5%

Typical Usage: General purpose with an emphasis on bittering

Beer Styles: All American ale and lagers. Good for dark beers with roasty, chocolatey flavors.

Narziss Fermentation

By John Krochune

On November 12, 2009

In Yeast

I have been conducting a little research into brewing lagers lately. It’s a goal of mine to get the first lager out of the way (Have you taken the poll yet?) before the end of the year and finally fulfill a long standing Brew Year’s Resolution.

I was reading Brewing Classic Styles last night and it stated that for all the lager recipes that the followed the Narziss Fermentation procedure.

From what I read, this method calls for pitching the yeast into wort that is colder than the optimal fermentation temperature (44°F). Then, you should let the fermentation vessel warm up slowly during the first 36 to 48 hours to the optimal temperature ( 50°F) and hold it there for the rest of fermentation.

The Narziss fermentation procedure is followed to keep fruity esters and diacetyl at bay as these characteristics are not welcome in lager styles. Following this method, there would be no diacetyl rest

Just wondering what our readers thought about the Narziss Fermentation method/procedure.

A guy named Ludwig wouldn’t steer your wrong…or a guy named Jamil.

Bottling Hard Cider

By John Krochune

On November 10, 2009

In Brew Log

I finally bottled up my hard cider last night. I can finally bring this brew log to a close….until I pop one open and taste it. I am thinking that won’t be for another few months. I told my wife that it wouldn’t be really ready until February. Our son’s birthday is on the 11th of that month so maybe the adults can share some hard cider while the kids have some apple juice.

I went ahead as planned and added some bentonite to the finished cider. It settled out after a couple of days.

As I was racking from the fermenter to the bottling bucket, the cider appeared very pale and very clear in the siphon’s plastic tube.

My wife thought it looked like pee. I think it was at that point that her help was not needed any more. 🙂 I think she’s funny though.

For priming, I followed the tip in the BYO article to add a tablespoon and a half of sugar for each gallon of cider. I prepared the priming solution by adding the sugar to a pint of water and boiling it for 15 minutes. I added it to my bottling bucket before I started racking.

It’s carbing up right now. As of this morning, no bottle bombs.

Brew On.

Maine Brewers Festival in Portland

By Mike

On November 6, 2009

In Festivals

I’m in Portland ME tonight for the fest tomorrow.
Just got back from the Seadog Brewpub.
Had a very nice sampler:
Special Brewers Brown Ale
Portland Pale on Cask
Riverdriver Porter
Stout
English Mild
IPA
Pale Ale
BluePaw
Blonde Ale
Owls Head light

Not my favorite brewery, but I wanted to check out the new Brewpub location.

Cheers!

East Kent Goldings Hops

By John Krochune

On November 6, 2009

In Hops

I have been looking through our hop profiles and found that we have not written about East Kent Goldings (or any Goldings hops) yet. This variety is Mike’s “go-to” English hop. He uses these in his Ordinary Bitters and other English style ales.

Goldings is an Old English hop variety that was cultivated from a wild variety named Canterbury Whitebine. There are other Goldings (Kent, Whitbread) but the ones grown in East Kent are the premier version. Note: Styrian Goldings hops were bred from Fuggles, but that’s another post.

Origin: As noted above, East Kent Goldings hops are grown specifically in the area in the Southeastern part of England known as East Kent.

Aroma/Flavor: Sweet, Smooth, Citrus/Lemon, Floral. One source stated Violets and Apricot.

Alpha Acid: 4 – 5.5%

Typical Usage: Aroma – Good for dry hopping.

Beer Styles: All English style ales. Some Belgian styles too.