Hoppy Brewing

My brother Dan just called me up from Seattle to tell me about his latest adventure. I thought I’d share.

He just canned something like 10 pints of wort for use in yeast starters. I would have never thought of this, but it’s a great idea! It was a light extract that he lightly hopped, boiled and canned. The hops are something that never make it into my yeast starters because it’s a bit of a hassle (and expensive), but it is great for Dan’s process, because he only needs to do it a couple times a year, and the hops help with the preservation of the wort. Then he just has to pop one open and pitch the yeast. Very cool!

I just keep some extra-light dry malt extract in stock and boil that for 10 minutes and throw the yeast in. It works for me. But this method is appealing and better because it has the hops in there. Maybe if I’m feeling motivated some day…

Dan also mentioned that he was going to culture some Chimay from the bottle for an authentic Belgian Ale. I’ve wanted to try this, I’ll have to see if it works for him.

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