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Messages - garc_mall

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The Pub / Re:
« on: October 24, 2014, 07:13:54 PM »
I am gonna be there for the next hour or so, or until I decide to head out for more beer.

I would just dump it in once the yeast has gone through the bulk of fermentation. De-gas first though.

The Pub / Re: Kickstarter for bathroom remodel
« on: October 22, 2014, 05:05:03 PM »
We were lucky, the couple we bought from already got a home equity loan to do the bathrooms and roof  8)

Unfortunately, they ran out of money before they were able to renovate the kitchen or buy a new furnace  :o

The Pub / Re: American Fascination with HOPS
« on: October 21, 2014, 09:23:34 AM »
I take the ratings with a grain of salt (and a little coriander and lacto and pilsner and wheat). 

So you take your beer ratings with a side of Gose?

The Pub / Re: American Fascination with HOPS
« on: October 21, 2014, 08:58:48 AM »
In my opinion, its part of the craft "backlash" against macro beer. The basic 3 ways you can go away from BMC is to be hoppier (IPA) Darker (Stout) and more ABV (Imperial). When a large part of the market is younger people who want to differentiate themselves from "the pack" or be rebels, they want to drink something that is as far away from "normal beer" as possible. This sets up the push for big IIPAs and RISs. I think as craft beer is getting more steam, and filling up more taps in more restaurants, there is more of a push for balance and drinkability. I have noticed that when I go out to a restaurant with a good taplist, there is always 3-4 IPAs, but there are a lot of browns, saisons, and other lighter, more food friendly beers available.

Secondly, when you look at RateBeer or BeerAdvocate, you see rarer beers get better ratings. Worthy Brewing makes a great Koelsch that is 4%, and if I am not careful, I can drink a sixer of it in one day. It will never rate highly, because I can pick it up at the local grocery store. The "top beers in america" are always the ones where the hype outpaces the flavor.

Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 11:45:43 AM »
I would drop the RB and Chocolate malt for sure, as I think the roast will clash with the fruity Belgian Character. I would use D-180 as Denny recommends for your color contribution. The fig puree sounds tasty, but be careful with using too many "flavor" ingredients. If you have too many flavor contributors, the final beer will taste kind of un-focused or as Drew calls it "Brown."

Yeast and Fermentation / Re: AIPA yeast: Fruity Esters or Clean & Crisp?
« on: September 22, 2014, 01:28:51 PM »
I checked fruity, but really I just like fruitier than super-clean in my APA/IPA.

My personal favorite yeasts for APA are the fruitier American yeasts (1272, 1332) and the cleaner British yeasts (1028, WLP007) I think the subtle ester profile of those yeasts provide a nice backbone for the hops, along with a clean malt bill. Sometimes I think the super clean yeasts end up too clean without some light complexity under the hops.

Ingredients / Re: Fresh cranberries
« on: September 22, 2014, 09:48:26 AM »
I have never used them, so I cannot comment on process. However, I have drank a few beers with cranberries in there, and one thing I noticed is that cranberries have a lot of tannin in their skins. It can really overpower a light/dry beer. I would plan the grain bill to leave some extra residual sweetness in the beer to balance that out.

General Homebrew Discussion / Re: Brand New - Quick Question
« on: September 16, 2014, 01:37:04 PM »
Looks like a good deal to me. It gets you most of the way there.

you will need some sort of brew-pot. My recommendation is a Turkey Fryer. It provides you with a brew pot, burner, and they are pretty cheap this time of year as you get closer to Thanksgiving. It also will allow you some amount of expandability.

+1 on the recommendation of How to Brew. You will get a huge amount of information out of that book, and I still use it regularly to refer to in the middle of a brewday.

If you want less bitter beer, my recommendation is Northern English Brown Ale. Newcastle brown is a pretty good example of the style, and it is one of my favorites for fall.

However, the best way to figure out what you want to brew is to go to a local homebrew store, and tell them what your favorite commercial beer is. They will be able to help you brew something close to that, and then you will be on your way.

Lastly, Welcome to the obsession, and grab your second kit when you grab your first, cause once you drink your first batch, you will hate to wait for your second to be finished.

Beer Recipes / Re: PNW American Sour
« on: September 16, 2014, 01:26:44 PM »
Also, IIRC Lactic acid is more dense than water. Therefore you are looking at a higher FG than you would get if this was fully attenuated. You are probably mostly done with fermentation.

The Pub / Re: Huge news from The Weaze
« on: September 12, 2014, 11:22:10 PM »
Good for you Weaze!


You can brew on a relatively cheap system. You don't have to play keeping up with the Joneses with other homebrewers. You can spend thousands on an awesome brew system and kegging but you don't have to. I brew on a very basic set up and still bottle after five years of brewing (although I am slowly assembling a kegging set up). My equipment costs are easily under $1000 and much of it was acquired as birthday/Christmas gifts. If you keep your costs reasonable then you can actually brew beer for far less than you can buy it, especially if you go all grain, but the problem is like most hobbies it is easy to develop the "acquisition disorder" and want to upgrade and buy new toys.

Yes, I think I'm going to take the same route.  It's very cool and enticing to see everyone's setup on here.  My first sample of my first batch tasted good (although I'm not a good judge of what Kolsch beer tastes like) and I'm excited to get my second going. 

My 2 priorities are to get a relatively inexpensive electric or gas burner (Preferably one I can keep accurate temperature control).  Second, is to install a weld less valve and thermometer on my 10 gal tallboy kettle.  Finally, and probably most important, is to get a grip on better temperature control during fermentation.

I've seen some good/inexpensive ways to work on temp. control for fermentation, but does anyone have any suggestions or an outdoorish heat source and how to install the valve on my tallboy?

Thanks again.

I have had very good luck with a Turkey Fryer (Purchased for $65 with a "brewpot" the day before my first brewday), and I am pretty sure Jim has great luck using a camp chef camp stove as a 2 burner set up.

When I went from Extract to all grain, I converted an old cooler I had lying about the place with a kettle screen (Something about toilet supply hose sounded weird  :o) and a ball valve, and I have a great Mash/Lauter Tun.

Not counting my Kegging system, I think I have spent 400-500 dollars total on my system, and it brews everything I want.

I don't think anyone pointed this out yet...

You are definitely in trouble. You have been bit by the "brewing bug." Your life and your closets/spare bathroom will never be the same!!!  8)

But for real, you will be fine. I hope you started batch #2 already.

Beer Travel / Re: Seattle's best IPA's
« on: August 12, 2014, 03:22:06 PM »
If you are in Downtown Seattle and looking for only (or mostly) IPA's, I would head to a beer bar. The best beer bar near downtown is the Pine Box in capitol hill, which usually has quite a few IPAs on tap. I have heard the Yard House near Westlake has a decent tap list, but cannot confirm. In Ballard, your best beer bars are Ballard Beer Company (Brand New) and The Dray. The Dray is a local hangout that is rarely packed and has excellent local beer.

My top list of local (Seattle & Surrounding) IPAs is as follows in a somewhat specific order:

1. Black Raven Trickster IPA (Redmond)
2. Schooner Exact 3-Grid IPA (SODO)
3. Twelve Bar Brews Wicked Riff IPA (Woodinville)
4. Reuben's Brews American IPA (Ballard)
5. Elysian Avatar Jasmine IPA (Capitol Hill)

Also, as a word to the wise... If you aren't from the west coast, we make a very different style of IPA than further east. Very dry, lots of late hops, medium bitterness.

Going Pro / Re: Yellowhammer Article
« on: July 27, 2014, 08:36:10 PM »

Nice looking beer garden. Got to get down there sometime.
Thought you come to visit me first :)

We need to all get together, rent a big-ass van. Start with Schmidlin's place in WA, his Sean's pub in CO, Ron's in whats-it (Jersery?) then head south to YH. Who am I forgetting? Oh, Thirtsy Monk's in WI. Maybe stop by and pick up Denny in OR.

If you start at Tom's Place, I am stowing away.

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