tag:blogger.com,1999:blog-3537147682557117770.post7965498950609705953..comments2007-12-28T22:56:37.424-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3537147682557117770.post-75140400093694761512007-12-28T22:56:00.000-06:002007-12-28T22:56:00.000-06:00

bentrider1957,1-2 liters of wort is a REALLY small volume to work with. I even think 1 gallon is pushing it. The amount of bittering agents will have to be measured by the gram or even less than 1/8 tsp. Good luck with that.There is definitely a lot of experimenting to do. Not too much published, and nothing commercially sold, so we're sort of on our own.I'd like to read about your experiences

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-74021848465798382552007-12-28T22:08:00.000-06:002007-12-28T22:08:00.000-06:00

I am thinking of trying other bittering agents like orange peel (like in Belgian Beer), lemon peel or lime peel, Wormwood extract (the most bitter substance on the planet), and possibly spruce tips. I am planning to boil just 1-2 liters of wort at a time and trying a bit of each. Once boiled for an hour, I will taste each one. I am keeping a blog of it soon.

bentrider1957noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-19020818315295226372007-11-21T19:29:00.000-06:002007-11-21T19:29:00.000-06:00

Man, I love Northern Brewer. Except what's the deal with their refractometer selection? We're looking into one but they only have an analog. Please.That was an aside... I'm actually not too concerned about the hop shortages. No, I don't think we use too many hops in our beers. We might feel the pinch for a year or two, but as prices rise more farmers will get back into hop farming. Perhaps I'm

Jonathanhttp://www.blogger.com/profile/16449076947080619701noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-7964647502169928972007-11-20T15:24:00.000-06:002007-11-20T15:24:00.000-06:00

Ted,I am glad to hear a good attitude about the whole thing. I just finished up my post on the shortage and it's a little more of a pessimistic view on the whole situation (I am going to publish it tomorrow as I am a sleep on it kinda guy).I am willing to work with hops alternatives, my big concern is the aroma. I love the smell of hops and a nice hoppy brew. It's going to be tough to let go.

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-61334961384361661552007-11-20T14:58:00.000-06:002007-11-20T14:58:00.000-06:00

Rock on! I could see things like berries, spruce tips anc chicory being used. There was a recent issue of Zymurgy where Charlie Papazian wrote about brewing beer with ingredients indigenous to your region. Spruce tips are used in the Yards Brewing company's Poor Richards Tavern Spruce. It adds an interesting twist.

Adamhttp://www.blogger.com/profile/08522250477305289784noreply@blogger.com