(The following post is all meant in good fun. I’m not really hostile about other brewers’ practices. 🙂 )
I grow my own hops and have used them before. They’re Hallertau and great for making pilsners, harvest ales, beers where the hops can just be out of the way: fruit beers, spiced beers. I’ve written about whole hops on this blog before. I think I wasn’t kind.
That said, I’m calling out my fellow brewers who don’t say that whole hops are a pain in the ass. Who’s growing them, who’s harvesting them, who’s drying them, and who’s using them? (I know my dear friend Peter is using them and to great effect so feel free to comment, Peter, but I know you’re all over this 😉 )
I think there is a secret that needs to be told and I’ve said it here on the other post: Hops are a pain in the ass AND nobody really wants to deal with that despite what brewers say. The number of times I offer up a free rhizome split and all the positive responses and then… Nothing. Same for picking your own… Well, one person came (in 10 years of offering).
“Free hops. Come and pick your own. Pick whatever you want and take them home and brew with them.” *crickets*
It’s okay, fellow brewers, you can say it and admit it freely here and you won’t be ostracized: Whole hops are a pain in the ass.
All together now…
I’m embarking on a new brewery project: A brew stand!
My friends Clay and Scott are rather handy folks with “mad skillz”. They have built a brew stand before for other friends of theirs and I’m in the market for something similar.
The basic design of the stand is very similar to this but we’ll be adding extras, of course. I’m looking into burners, a pump, chiller, lines, etc., all that to be figured out later.
I realize readership of this blog is a bit limited but I’ll ask both of you: What do you want in a brew stand?
I’m going to start a new regular column on this blog about my opinions regarding certain aspects of brewing at home. I guess, in a sense, that is already what the blog is about in part, but I’m going to weigh in on a few recurring debates and questions that new brewers have.
The first debate: Glass vs Plastic
Some brewers like to use plastic buckets for primary fermentation versus a glass carboy. I don’t necessarily think there is anything wrong with using a plastic bucket it’s just that I have more confidence in my ability to clean and sanitize and glass carboy.
I have a lingering fear that I’m scratching the inside of a plastic bucket and creating wonderful little environments for bacteria to hide wreaking havoc on future brews. I just don’t feel that way when I use glass.
I know glass can break and I do have a couple of experiences with broken carboys but generally I just try to be very careful when moving them around the brewery. I’m fortunate that I recently came into possession of a small pump so my days of lifting carboys are over. Sometimes.
One thing I love to do with glass carboys that I can’t do with a plastic bucket is to keep on eye on actual fermentation activity. I know after pitching on a fresh yeast cake that the amount of turbulence and convection activity in the carboy is amazing. I also know that I’m not alone in my desire to watch the activity… As often as possible.
I like my glass carboys. Brew in plastic if you like, there’s nothing wrong with it. I just like my glass.
Next debate: Primary vs Secondary (I’m also open to suggestions.)