In this episode we have a special guest, Darin.
We talk about the upcoming Tanglefoot Brewfest (Festus, MO), Being a Vegan, trying vegan cookies, tasting Side Project Brewing’s Pulling Nails (Blend #4), Waiting in line for a beer, homebrewing, Wedding Updates, Lochte in trouble, Rogue One with Sabotage, Bubble Party & More
Growing your own hops for home brewing is easy and fun. In this video we give a brief overview of where we grew our cascade hop vine, how we brought the vine down and how we harvested the flowers.
A rope was provided for the vine to grow upward. We strung a rope from a stake in the ground up through 2 eye hooks in the peak of the roof and back down to a second stake in the ground. There were originally 2 hop rhizomes, but the other variety (chinook) did not mature.
By mid August in our area (mid west US) our hop flowers had fully matured to the point that the tips of the flower leaves had turned yellowish brown and became almost papery.
We cut the rope from the peak of the house and from the stake and cut all of the small hop vines from the ground. We plucked all of the flowers from the vines and laid the hops on furnace filters to promote air flow while the hops are drying. The furnace filters were placed in a dark cool spot in the basement in order to dry for several days. After drying the hops can be added to an in process brew or froze for future use.
In this episode our heroes talk about Lake of the Ozarks, The Olympics, Phelps, Beach Volleyball, Jason Bourne, Main & Mill Brewing Company, Uranus MO, Batman 66, & Stone Brewing Hotel. Also, we try Pumpkin Spice Cheerios & White River Brewing – Shadow Rock Stout.
In this episode, we talk about St. Louis Craft Beer Week, Try Contact High Key Lime from 4 Hands Brewing, Hear about House construction woes, Compete in Olympic trivia, Taste test all 4 flavors of Lay’s “Passport to Flavor” chips and much more!
Great Divide’s Yeti Imperial Stout is an onslaught of the senses. An almost viscous, inky-black brew, Yeti opens with a massive, roasty, chocolate, coffee malt flavor that eventually gives way to rich toffee and burnt caramel notes. Packed with an enormous quantity of American hops, Yeti’s hop profile reveals a slightly citrusy, piney, and wonderfully dry hoppy finish. 75 International Bittering Units (IBUs).
Zombie Dust from 3 Floyds Brewing Co. Munster Indiana is a very tasty Pale Ale brewed with Citra hops. We finally got our hands on this heavily sought after beer and it didn’t disappoint. This will likely be one of our favorite beers of 2015.