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Messages - garc_mall

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31
Other Fermentables / Re: Cidre noche
« on: June 26, 2014, 12:02:53 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?

32
Beer Travel / Re: Seattle
« on: June 23, 2014, 05:05:40 PM »
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.

33
Beer Travel / Re: Untappd
« on: June 17, 2014, 06:00:46 PM »
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.

34
Beer Travel / Re: Untappd
« on: June 17, 2014, 05:59:25 PM »
I am on Untappd. Same name as the Forum.

35
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 13, 2014, 04:03:17 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...

36
All Things Food / Re: What's For Dinner?
« on: June 08, 2014, 08:01:42 PM »


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.

37
Ingredients / Re: maris otter in stout
« on: June 01, 2014, 09:43:10 AM »
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.

38
Ingredients / Re: maris otter in stout
« on: June 01, 2014, 09:37:02 AM »
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.

39
General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 30, 2014, 11:31:21 AM »
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.

40
Beer Recipes / Re: Suggestions for Altbier grain bill?
« on: May 27, 2014, 03:53:12 PM »
My personal alt is 70% munich 30% two-row or pils (whichever is more easily accessed). I haven't noticed too much of a difference. I like 1oz of Magnum at 60, and some sort of noble hop at 10. Last time, I did 1oz Glacier and 1oz Mt Hood, which was nice and spicy. That one was 15% Rye though, to accentuate the spicyness. I shoot for more Zum Uerige (though I have never had it) than Alaskan Amber, which I find to be a touch too sweet (I think they use a reasonably large amount of crystal).

I would be reluctant to use WLP029 for Alt though, because the viniousness that I love in kolsch* I don't like in Alts.  I prefer WY1007 (German Ale) which is very clean, and responds very well to cold-conditioning.

*Umlaut implied

41
Beer Recipes / Re: Ralph's Old Time 90 Shilling Ale
« on: May 27, 2014, 03:46:41 PM »
The way I always heard was that the boiling down technique was a homebrew method of recreating the caramelized flavor of Scottish ales. It was supposed to be equivalent to when the brewers used to super heat the copper kettles before adding the extract, and the sugars would caramelize before being dissolved back into the beer as more wort was added.

42
The Pub / Re: Have you ever ......
« on: May 27, 2014, 02:32:17 PM »
Just adding to the conversation. Serious eats did some research, and found that it looks plausible, and has already been patented in some form or another.

http://www.seriouseats.com/2014/05/can-yeast-keep-you-from-getting-drink-jim-koch-alcohol-trick-how-alcohol-is-digested.html

43
All Things Food / Re: What's For Dinner?
« on: May 20, 2014, 07:59:18 AM »
The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

44
All Things Food / Re: What's For Dinner?
« on: May 19, 2014, 09:57:02 PM »
Tonight, I grilled up Chorizo and Queso Fresco stuffed Poblano peppers. I figured I would share here. Had it with a homebrewed Cascade/Topaz APA.


45
General Homebrew Discussion / Re: To clone or not to clone
« on: May 07, 2014, 09:30:35 AM »
On a side note, I once knew a girl who was an excellent cook as long as she was following a recipe, but she could not look in her pantry and whip up something edible.  For some people that takes knowledge and experience, others just don't think that way and can never get there.  She still liked to cook though.

I am the opposite. I don't think I could follow a recipe if I tried. I like to do my own thing.
Remind me to never let you make any lab media. :)
Don't worry, I will.  ;)

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