Here I am, three months into brewing and I'm stuck on one theme, with no inclination to move on.
The theme is IPAs made with a single large late hopping (hop bursting) addition and the hops left in for the ferment to extract more hoppy goodness. I don't really care much about the grain bill and I use a single malt (MO).
My hop bill is escalating in size exponentially and I am fanatically researching more ways of hopping...FWH, dry hopping, Bob's hop vodka.
My pet name for my wife is "Bunnies". I have no idea where that came from, but it might be because she is "hoppy" too.
What's going on? Am I kidding myself that it is the taste I'm after. I've never been that fanatical about culinary treats. I suspect it might be a chemical in the hops that is seducing me.
Someone was drinking my beer, and on their second glass, they settled back in their chair and said with a euphoric grin..."this beer is great! it's like pot, on a good day"
http://www.herbs2000.com/herbs/herbs_hops.htm
Happy Hopheads
Post #1 made 12 years ago
Last edited by GuingesRock on 28 Feb 2013, 21:31, edited 2 times in total.
Guinges