Experimental Brewing: Something something mushroom beer

[wbaar2 (Wilbur)]

I couldn’t register to leave a comment on experimentalbrew.com, but I had a question on the mushroom beer segment. Denny, shouldn’t he use 5x less dried than wet mushrooms? Dried hops and spices are generally more concentrated than the fresh counterpart. Any thoughts on other mushroom varieties that might be interesting to use if I can’t get chantrelles?

Cool interview with Seth of Mecca, cool to hear about new barley varieties being developed. Honestly, we don’t really know most varieties that we currently use with a few exceptions (Maris Otter, Briess Synergy pils, etc.)

[denny]

You may be right…like I said it was a WAG.  I was thinking solely in terms of weight.

More and more maltsters around here are using Full Pint.  In addition to Seth, Gold Rush Malt in Baker City uses Full Pint.

[Andor]

I couldn’t register to leave a comment on experimentalbrew.com, but I had a question on the mushroom beer segment. Denny, shouldn’t he use 5x less dried than wet mushrooms? Dried hops and spices are generally more concentrated than the fresh counterpart. Any thoughts on other mushroom varieties that might be interesting to use if I can’t get chantrelles?

Cool interview with Seth of Mecca, cool to hear about new barley varieties being developed. Honestly, we don’t really know most varieties that we currently use with a few exceptions (Maris Otter, Briess Synergy pils, etc.)

I thought the same thing. It’d be like saying you should use 5× more you pellets in a recipe that calls for wet hops because wet hops weigh more.