Sat Oct 15, 2011 4:20 pm
Hey Nathan,
Questions, sorry if you already covered them in your plan for tomorrow's show. There's a good chance they didn't cover them at school, but I figured I'd ask anyway.
What did you take away that you'll use in making your homegrown hops even better next year? Will you be planting any new varieties?
Did they talk about hop breeding, or how a hop develops more oils as the plant matures from a first year plant to a mature bine? Is there differences in oil content, and type?
Hop long are hops in the kiln and what temp? Does the temp change as the moisture content lowers? Does that heat knock out some of the nasty spoilage bugs? In a previous show on wet hopping, you mentioned that some of the homegrown wet hops used post fermentation may have introduced unwanted organisms.
About the packaging of hops, why purge with Nitrogen vs Argon or CO2? Cost of the gas?
Any discussion about the citrus flavored hop shortage? It seemed like many of the citrus flavored hops dissappeared early this year there were alot of 'dank' vs 'citrusy' IPAs later in the year from my small local brew pubs.
Any varieties that we will see fewer acres of? What acreage is increasing?
If there are more thoughts that come to my mind, I'll add a post.
Thanks,
The Fool
Non-Motorized Mechanized Division, BN Army
