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Messages - garc_mall

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Beer Recipes / Re: PNW American Sour
« on: September 16, 2014, 08:26:44 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 13, 2014, 06:22:10 AM »
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, 10:22:06 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 28, 2014, 03:36:10 AM »

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.

Other Fermentables / Re: Cidre noche
« on: June 26, 2014, 07:02:53 PM »
I don't know if you can find it on your side of the mountains Jim, but my favorites are Reverend Nat's and Finn River. Also, Tieton cider company makes some really good stuff in your neck of the woods, though I think they only do draft accounts. Maybe pick up a growler of theirs?

Beer Travel / Re: Seattle
« on: June 24, 2014, 12:05:40 AM »
Ballard is a great place to go for beer.

If you are interested in Nanos specifically, I would recommend Epic Ales & Gastropod in Sodo. They are the smallest brewery I know of that has made it work in the city. Reuben's (Ballard) is pretty small, and probably the best beer in Seattle. Most of the other Ballard breweries are very well capitalized, and opened with 7-20 barrel breweries. Outside of Seattle is where most of the true nanos are. Justice Brewing in Everett is great doing belgian and strange beers (Disclaimer: I am friends of the owner), Foggy Noggin in Bothell is run out of a guy's house, and has a tasting room open on Saturdays, making solid English style ales. Other Small breweries are Geaux (Bellevue), Bushnell (Redmond), Big Al (White Center), and Dirty Bucket (Woodinville). Another person you might want to talk to is Derek at 192 brewing in Kenmore. He runs a brewery out of his property, with a taproom/beer bar in town. I might be able to meet you for a beer on Friday or Saturday night if you end up on the north end.

Beer Travel / Re: Untappd
« on: June 18, 2014, 01:00:46 AM »
I should note that I am on untappd mostly to keep track of what beer I have had, so I usually just leave a star number review. I would imagine if I was friends with more homebrewers, I would leave better reviews so I could discuss them with people.

Beer Travel / Re: Untappd
« on: June 18, 2014, 12:59:25 AM »
I am on Untappd. Same name as the Forum.

General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 13, 2014, 11:03:17 PM »
Meeting you guys always sounds like a great idea.

...but then beer happens.

I did stop by to meet a few at least.  Even a Duck.  Seemed a decent guy; I'd pour my 3rd or 4th best beer on him if he was on fire.  ;)

High praise from a husky to a duck...

All Things Food / Re: What's For Dinner?
« on: June 09, 2014, 03:01:42 AM »

This is attempt #2 at the stuffed poblano. Used pepper jack this time, instead of queso fresco which worked out nice, as the jack melts far more easily, and helped hold it all together. Used a couple of bamboo skewers to keep the pepper closed, and it worked great. Served with a glass of Founder's Centennial IPA which my wife brought back from Minnesota last week.

Ingredients / Re: maris otter in stout
« on: June 01, 2014, 04:43:10 PM »
When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.

Yeah, that's the way I do it.

Its the next method on my list for coffee flavor. Probably will do a Coffee Stout this fall. So far, I have done straight espresso (1 shot per pint, in the bottle at bottling) and cold brewed. Cold brewed has been my favorite so far, but I would like a bit more aroma than I got out of the cold brewed.

Ingredients / Re: maris otter in stout
« on: June 01, 2014, 04:37:02 PM »
And when adding the coffee or espresso, consider adding whole crushed beans to a secondary, or doing a combination of strong coffee and "dry bean".

Can you elaborate on what you mean by "whole crushed beans" I'm as much a coffee snob as I am a beer snob, and "whole" and "crushed" have never been in the same sentence that I'm aware of.

Course, Fresh ground. Sorry for the err in semantics.

When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.

General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 30, 2014, 06:31:21 PM »
On Wednesday, I brewed a Porter with 1lb of Cascade Candi Sugar Vanilla Bourbon Molasses. Fermented at 68 with WY1318. I use a modified bubbler airlock with the floatie removed, and a length of 3/8" tubing running to a growler of starsan as a blowoff. This blew off the stopper, and then after I cleaned it all off and put the stopper back on, I pushed enough yeast to have blowoff coming out of the blowoff container. Kraeusen has started to fall already, and it looks like it should be ready for a keg next weekend. That should put me at 4 beers on tap through the summer this year.

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