Planted 2 Chinook rhizomes last year and got a very modest yield. This year the plants are doing very well and I have quite a few cones that look (and smell) to be almost ready. I tried doing some searches and read some threads on the other site but didn't see a lot of tips from people that brewed with their own homegrown hops before so I have a couple of questions: 1. I see that 5:1 ratio (wet weight:dry weight) being thrown out as pretty standard, anyone have experience with this, thought? 2. Many people suggest using pellet hops for bittering but I like the idea of using 100% homegrown hops, any concerns using whole wet cones in the kettle that I should be aware of (I don't imagine it would be much different from using whole dried cones) 3. I am looking for something in the APA/XPA range, in terms of the malt bill, anyone have any experience with what does or doesn't work with the unique taste of wet hops? edit: updated picture
1. Yes 5:1 is fine but more is better! I use them all last 15 min, whirlpool and dry hop. 2. The alpha acid of your homegrown hops are unknown. I would also recommend using pellets Magnum/Warrior pellets @ 60 min. In one of my wet hopped beers last year I used wet Centennial to bitter. The AA must have been lower than I calculated for because the bitterness was lacking. 3. This is a opinion of preference obviously, but I'd stay away from Caramel malts. Let the hops shine. I like 45% marris otter, 50% 2 row, 5% carapils. Cheers!
I would look at the normal range of Alfa that Chinook produces and keep to the lower end. Good luck with your brew.
I have read(YMMV)that the lupulin glands don't really produce much until the 3rd year, but I don't know that for sure. My experience is that when I used my homegrown hops for bittering all I got has the flavor of freshly mowed grass. That was years ago when the plants were young, now my hops look and smell like store bought ones.
It's easy enough to dry the hops -- spread them out on a raised window screen in your attic or someplace warm and dry. Once they're dry they can be vacuum sealed and stored in the freezer. Yes, if you use them for bittering you will have to guess what the AA% is and could end up with an unbalanced beer, so be careful and understand that you're taking a risk.
Thanks for the tips everyone. Since this is only the second year, I think I am going to go ahead and bitter with store-bought hops and only use these for late boil/dry-hop additions. Just rubbed a cone yesterday afternoon and the aroma is really nicely balanced citrus and piney.
