Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For locations inside Europe.
Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For the USA, Canada, Australia and other locations outside Europe.
Make your birthday special - by brewing a beer originally made on that date.
For a mere 25 euros, I'll create a bespoke recipe for any day of the year you like. As well as the recipe, there's a few hundred words of text describing the beer and its historical context and an image of the original brewing record.
Just click on the button below.
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6 comments:
Have a look at this:
http://www.homebrewersassociation.org/how-to-brew/how-to-harvest-prepare-and-store-homegrown-hops/
A box fan and a furnace filter works, or get fancier and run a box fan and mesh screens in a frame. You want airflow past the cones. Oast is the technical term. http://www.instructables.com/id/Hop-drying-oast/ but if you just stack some furnace filters horizontally on a box fan, it works decently. You can also make jerky in the same setup.
Can you easily acquire window screens at a hardware store? They'll be larger than furnace filters if you have a decent haven't. I just set them up with a fan blowing through them for a few days, vacuum pack the hops in 1oz. Quantities, and freeze them until I brew.
Living in a dry climate, I lay mine on a piece of cardboard at only 1 layer (of hops) thick. Then a fan blows over them for a couple days on low. I'll move the fan around so all of the hops get a turn. I'll also mix-up the hops twice a day so all sides get some exposure to the wind. This usually takes place in a warm garage which only takes 24-36 hours to complete, though sometimes the temp is fairly cool and it takes a full 48 hours to get as dry as I like. Once they're opened up like a pinecone and feel pretty darn dry to the touch then you can vacuum seal or use.
Assuming you don’t have to take them somewhere else, if I had fresh hops at home I’d just stick them in the freezer.
A food dehydrator on the 35-40C spice setting for 8 hours does a perfect job.
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