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Messages - garc_mall

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Going Pro / Re: Been gone for awhile...
« on: January 30, 2015, 12:41:34 PM »
Congrats Ben!

Good to hear you are doing your own thing! Good luck with the brewery.

Tom also says congrats.

The Pub / Re: Officially a dad
« on: January 20, 2015, 09:20:54 AM »
Congrats on the marriage Weaze.

Double congrats on the new brewery!

General Homebrew Discussion / Re: WA area brewers!
« on: January 08, 2015, 09:13:25 AM »
If I leave now I can make it in time and maybe even take a nap during the 44 hour drive. Game on!
Please bring coffee stout.

We have a coffee porter on tap at the taproom!

General Homebrew Discussion / Re: WA area brewers!
« on: January 06, 2015, 08:43:29 PM »

You need to stop by Tom Schmidlin's new brewery, PostDoc Brewing.  It's in Redmond, it's open, and only about 15 or 20 mins from Kenmore.  He has 4 beers on right now, with more to come.

I work right by there in Redmond, but I live a good 45 mins the other directions from Kenmore, otherwise I'd pop in to see you up there.

Take care-

I hope I can make time for that, Steve.

Tom Says he would be deeply, deeply hurt if you didn't swing by. Also, we are right on the way from Kenmore to Centralia. You could even do a book signing at the brewery!  8)

The Pub / Re: Postdoc Brewing
« on: December 18, 2014, 07:07:48 PM »
I figured I would post this, as Tom is too busy running beer lines, but we (I was hired on as the sales manager) open our taproom tomorrow, come hell or high water. If you are in the area, or want to drive all the way out to Redmond, swing on by. We will be open 3-12 tomorrow, 12-12 Saturday, and 12-8 Sunday.

The Pub / Re: Irritated at NFL scheduling
« on: November 16, 2014, 12:04:45 PM »
Up until 1 hour ago the on screen guide and TV guide listed Niners/Giants. I skipped brewing today to watch the game. As of an hour ago it's Seahawks/Chiefs. It should be a good game, but I'm still irritated. At least I get a week off from the Cowboys.

I turned on the TV looking for the Seahawks-Chiefs game. Damned Fox station puts on Bucs-Redskins. Who cares about that game!


All Things Food / Re: Thanksgiving is Coming!
« on: November 13, 2014, 02:18:17 PM »
Oh! I'm hosting for the first time this year too.  ;D Just 6 of us for a little friendsgiving, but it's a start!

I'm doing a spatchcocked turkey, mushroom stuffing, and roasted acorn squash w/ wild rice, while others are bringing desserts and sides.

Careful, the first Thanksgiving we hosted was to be for 4 friends and us who were not going to be able to see family for that year.  Ended up with 2 of my sister's and there entire families alone the 4 friends and a couple of tag alongs, 2 neighbors and us.  Planned for 8, served 19 and still had leftovers.  It was a great dinner.   ;D

Whatever you serve, make it home maid and everyone will be thrilled.


I am worried about chairs more than food, I am always known for cooking too much.

I am gonna do a dry-brined natural turkey (Spatchcocked of course). Stuffing will be cooked under the turkey for the first 45 minutes, and then held until the turkey is done to be warmed back up. Standard homemade Cranberry Sauce, and doing my "famous" roasted brussels sprouts with bacon, onions in a mustard vinaigrette. I just added roasted sweet potatoes to my list because my mom has decided that white potatoes are evil.

All Things Food / Thanksgiving is Coming!
« on: November 13, 2014, 12:03:24 PM »
Hey guys,

Thanksgiving is almost here, and my wife and I are hosting for the first time. We are gonna have 14 people in our house, and its gonna be fun. I am making the turkey, mashed potatoes, gravy, cranberry sauce and some brussels sprouts. I might end up making an apple pie. My wife is making the stuffing. What crazy concoctions are you planning for your holiday?

I was at the Naval Postgraduate School in 2003-4. 

Man, that's a tough tour of duty.   :)

I told myself that every day.  haha.  Someone had to do it though. ;)

I was at DLI from 04-06, which was also tough sledding...

The Pub / Re: Veteren's Day
« on: November 11, 2014, 11:55:41 PM »
Man, Veteran's day is a good day. I get to thank the brothers and sisters I served with, and I get to eat and drink free or cheap food or drink.

Its a good day, but it was paid for with blood, sweat and tears. Good things for my brothers and sisters in arms.

Thanks for your service!

Ingredients / Re: Big Alcohol, Little Knowledge
« on: November 07, 2014, 10:38:01 AM »
Another thing that I was thinking reading this thread, and I didn't see it posted yet is fermentation temperature. With that gravity, the yeast is going to be pushing the temperature really high as it gets chugging along on the sugars. I would certainly recommend at least the water bath + frozen bottles trick to keep it cool during the first 48-72 hours. After that, I would keep it warmish (68-70) to make sure the yeast are as happy as possible while they are fermenting the remainder of the sugar.

This is a very ambitious brew, and I wish you good luck. Remember to put a few bottles hidden away so you can taste it in 3-4 years.

I started out just really liking beer. Christmas 2010, my wife's aunt bought me a copy of Charlie P's book, but I was just getting ready to deploy, so I didn't get a chance to brew. I spent the 10 months of deployment reading everything I could get my hands on about homebrewing, and listening to Basic Brewing Radio. The day I got home, I went immediately to the local homebrew shop and picked up a beginner's kit (It was my welcome home present to myself) and designed my own recipe (Was supposed to be an American ESB, ended up more APA) which I bought the ingredients for. I brewed the next day, and never looked back. I brewed 3 batches in 3 weeks to get the beer pipeline running, Moved to all grain on New Years Day 2011, and started kegging early last year. I have made some great friends through the beer community, and I don't know where I would be without homebrew.

The Pub / ABInBev acquires 10 Barrel Brewing
« on: November 05, 2014, 12:01:00 PM »
I just thought I would share this and see what everyone else's thoughts are.

Here is the Article

I wonder how the beer is going to change, and I certainly don't like the idea of more craft breweries being bought up by the big guys. However, I hope the beer stays good and I hope it works out the best for them.

All Things Food / Re: What's For Dinner?
« on: October 31, 2014, 05:20:23 PM »
I'm gonna bump this thread. Whats everyone cooking these days?

For myself, I am starting the move into winter squash with meatloaf stuffed Acorn Squash.

Yeast and Fermentation / Re: Kolsch and Bottle Carb. Question
« on: October 31, 2014, 09:42:27 AM »
When I ferment beer that needs lagering time (currently my Altbier), I will bottle the beer first, allow it to carbonate, and then lager it for the recommended time.

So in your situation, I would wait until you have a fully fermented beer (no diacetyl) and then bottle. After giving it 2-3 weeks at 70 to carbonate, toss it in the fridge and wait a week or two, and then start sampling.

As a bit of advice, I would recommend not transferring beer that is still actively fermenting to secondary. It can cause the slow ferment that you are describing, because you removed most of the yeast while they were still eating.

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