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Messages - garc_mall

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46
General Homebrew Discussion / Re: To clone or not to clone
« on: May 06, 2014, 10:36:33 PM »
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.

47
Beer Travel / Re: Seattle
« on: April 30, 2014, 09:54:40 PM »
I really need to get into Peddlers, Reuben's, and Stoup. They were originally on my list, but foiled by them not opening until 4pm...

48
Beer Travel / Re: Seattle
« on: April 30, 2014, 09:44:34 PM »
I am going to meet Firststatebrewer down at 15th and Market, in my vehicle. I think we will probably go get lunch at the Dray, and then do the Maritime>Hales>Fremont route. Bad Jimmy's is open as well, and in the neighborhood, so we might go there. After that point, who knows. Keep in touch, and we certainly can find a place to meet for a pint. We could even go over to Big Time if you are still located in that area.

49
Ingredients / Re: Topaz hops
« on: April 30, 2014, 07:52:54 AM »
I get blueberry aroma and flavor from Mosaic which seems most prominent with 2-3 months of age after the dankness fades.  Did Topaz produce any dankness?  Did you dry hop?

I did not dry hop, especially after reading about the intense dankness of dryhopping with Mosaic, I didn't want to. I am not a huge fan of dankness as an upfront flavor.

I did not find any dankness in this recipe. Just blueberry, and probably a touch of citrus (separating that from Cascade will be impossible, though).

50
Ingredients / Re: Topaz hops
« on: April 29, 2014, 11:29:04 PM »
Resurrecting this topic again, because I am drinking my Topaz/Cascade APA that I dreamed up.

Blueberry. That is the predominant flavor I get out of this hop, and I really enjoy it balanced against the citrus/floral of the cascade.

I used 2oz late hopped (0min/30hopstand) with 1oz cascade, and 1oz cascade at FWH. I really enjoy this beer, and I think I may try a Topaz/Cascade/Citra hopped IPA for a nice fruity summer beer. I think it would also be great late hopped with some coriander in a witbier.

51
Commercial Beer Reviews / Re: Blue cheese beer
« on: April 29, 2014, 09:47:55 PM »
Nate is a good dude. He is a member of my homebrew club.

If you are still in town, I can meet up with you, and take you to a few good breweries or beer bars.

My favorites up north are Diamond Knot and American. Go to Special Brews for a great bottle shop with taps.

52
Beer Travel / Re: Seattle
« on: April 29, 2014, 08:07:01 AM »
If you want to do the Space Needle, do some of the rest of Seattle Center while you are there (EMP/SFM, Science Center). Take the light rail into the Westlake stop, and take the monorail from westlake center to Seattle Center. Good shopping in Westlake, and across the street the Yard House is supposed to have a good selection of beer.

If you want to meet somewhere in Ballard on Friday, we can meet wherever, and I can show you around. I am currently unemployed, so I am always looking for an excuse to get out of the house.

Regarding Big Brew, there are a bunch of breweries/homebrew shops that run them, so you could ask around while you are in Ballard, and I am sure someone will know who is running one nearby.

53
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 26, 2014, 06:34:24 PM »
That sounds great !  I've never used rye in an alt. I think I will next time I brew one.

Its excellent. I used 3lb in 5 gallons. I think it will be in regular rotation in the kegerator.

54
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 25, 2014, 09:40:26 PM »
Here is my Rye Altbier. Not quite as clear as I would like, but good enough. Really great spicy flavor from the rye along with 5/0 minute additions of Mt. Hood and Glacier.


55
The Pub / Re: Have you ever ......
« on: April 25, 2014, 12:01:59 PM »
Nope, but now I want to...

56
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: April 25, 2014, 11:56:45 AM »
Ooo! Almost forgot. I ordered this bad boy for the wall from BeerLoved:



60"x40".  ;D

We will use it to map out our adventures with push pins.  8)

For reference:
http://www.beerloved.com/collections/art/products/the-bountiful-breweries-of-the-united-states-of-america

That's a really cool map, and very updated!

57
Beer Travel / Re: Seattle
« on: April 25, 2014, 10:28:36 AM »
Transit is great out of seatac. You should have no problem getting around.

If I were you, I would catch the light rail from Seatac airport to downtown (Westlake Station), and then catch the rapidride D line up to Ballard (15th Ave NW and NW Market Street). You are now in the center of the Seattle beer scene. It should be 5-6 bucks each way for bus fare.

I think Sound brewing in SODO does a big brew on Saturday, which should be reasonably easy to get to.

If you want to go a bit further out of the way, I know my club is doing a Big Brew at 192 Brewing Company in Kenmore. Just catch the light rail to china town station, and catch the 522 up top to the Kenmore Park and Ride. We will be across the street in the large beer garden.

If you are headed either place, I am in the area and wouldn't mind meeting up and showing you around (There are like 4-5 new breweries in Ballard I haven't had yet).

58
The Pub / Re: 23 things homebrewers are tired of hearing....
« on: April 16, 2014, 08:03:19 PM »
My least favorite question is "What kind?"

The beeriest kind.

59
All Things Food / Re: Growing food - The Garden Thread
« on: April 14, 2014, 11:29:24 AM »

...thumbs up to get whatever tools I need.

All of them. The correct answer is all of them.

I always thought the correct answer was one more.

60
Yeast and Fermentation / Re: Lambic Primary Fermentation
« on: April 08, 2014, 09:59:17 AM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.

+1

Have fresh wort ready to transfer on top of the yeast in the plastic fermenter. With each turn, the results get better and better!

That is a great idea!  For Rosalaere or which yeast/bug blend?  I can have a Solara going on both ends this way.

I have a second batch of Flanders red going on a roselare blend yeast cake, the brett seems to have taken hold quicker this time, as it already has the beginnings of a pellicle 6 weeks in.

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