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Messages - garc_mall

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Beer Recipes / Re: First Barleywine
« on: October 01, 2012, 06:25:25 PM »
Also, I'd personally keep it in secondary for longer...but that's just me (some of my barleywines/Burton ales have stayed in secondary for a year).   I just find that it results in (to me) a better brew and lessens the likelihood of  foamouts or bottle bombs for those bottles that make it to the two year mark (or longer)...and it's those bottles that will be the best tasting, hands down.  You will wish you had made more or, at the very least, you'll wish that you had saved more.  Trust me on this. 8)

So there's a difference between bulk ageing and bottle ageing? Say you made two batches of barleywine and bottled one after one month and bottled the other after 10 months, then tasted both after one year total conditioning time (carboy+bottle), do you think there would be a big difference?

My understanding is that it is more about consistency (and in this case left over sugars). If you bottle a barleywine after 1 month, and then age for a year, the yeast all change the beer in slightly different ways. If you bulk age, all of the beer ages the same way.

The Pub / Re: Finding a city
« on: September 27, 2012, 10:54:50 PM »
Ok, gotta put my plug in for the PNW. On the tech thing, we win hands down. Nowhere else in the country has the tech scene we have (not even silicon valley).

Tom, my background is in the LAMP stack, so mostly web stuff. I believe MSFT is still C/C#/Visual C etc, so I'm not sure if they'd be able to accept my resume (stellar though as it is  ::) )

OK, so I don't speak y'all's language, but I did say we have tech all over the place. MSFT, Google, Facebook, Zynga, and thats just the big players. There are a LOT of smaller players and start ups that could use the web type thing. I was looking at recruiting in this area, so I have done a bit of looking at the IT field.

Beer Recipes / Re: Sour beer
« on: September 26, 2012, 07:52:35 PM »
This is my favorite resource for sour beer brewing.

However, my first flanders red is only 6 weeks old, so I don't have full experience.

I haven't tried to bottle with twist off caps. However, I know that the twist off caps are slightly thinner than their pry-off bretheren, and I have heard that you can't get as good of a seal using bottles with twist off caps. I would recommend using pry-off bottles if you have access to them.

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/28 Edition
« on: September 26, 2012, 07:07:17 PM »
I have an extremely busy weekend... but I really would like to brew a batch of something. I also need to rack my flanders red on to 10lb of raspberries...

The Pub / Re: Finding a city
« on: September 26, 2012, 06:40:56 PM »
Ok, gotta put my plug in for the PNW. On the tech thing, we win hands down. Nowhere else in the country has the tech scene we have (not even silicon valley). I think we match up pretty well on beer as well, but I am biased. We have to have the most homebrew clubs per capita though... I have 4 homebrew clubs within 30mins of my house that all poured at NHC this year.

The one major issue the Seattle area has is the lack of commuter train coverage. We have one light rail that goes from downtown to the airport, and they are supposedly working on a train to downtown Bellevue, but that is in like 2017. For as progressive as we think we are, we are way behind on public transportation. If you are looking at decent housing prices and space (for chickens and bees), I would recommend somewhere up further north, in south Snohomish county. They have better prices and lower taxes, but are a bit further out of the way.

also, our housing prices are rather high here as well.

Commercial Beer Reviews / Re: Let's talk southern tier
« on: September 23, 2012, 10:15:09 PM »
Oh BTW I'm having some rumble IPA right now from southern tier...

Tasty.  Tons of vanilla.  Kind of smooth and slick and a little oily.  Nicely hopped.  Very obviously oak aged even though it's not overpowering.  It's pretty solid if you like oak aged IPAs.  Sometimes I think oak aging can clash with an IPA but southern tier's unearthly oak aged IPA is good (although a little overblown, but I love it anyway) and the rumble is much more mellow and balanced and also quite good. 

FWIW southern tier's regular unearthly IPA is also quite good.

Rumble is Great Divide, isn't it? or did southern tier release their own one? The GDBC beer is pretty tasty.

Ingredients / Re: Coffee Stout
« on: September 22, 2012, 12:24:50 AM »
I have used 2 different methods to get coffee flavor in my beer.

1. Espresso at bottling. I found this added good flavor, but I picked up no aroma of coffee in my porter that I used this in.

2. Cold Brewed Coffee. I got a lot more aroma out of this type of addition, but that may have been because of the lower alcohol content (2.6 to 6.5 abv).

that is my experience so far. YMMV. I do plan on adding coffee in different forms to more beers, and if I find more information, I will add it to the overall homebrew reference.

Yeast and Fermentation / Re: Amount of Wyeast Nutrient in starter
« on: September 21, 2012, 11:13:27 PM »
I am probably over doing it, but it works, and I don't mess with it.

I usually add 1/2 tsp to the starter (2qts or so) and then another 1/2 tsp to the batch 10 or so minutes before the end of the boil. I haven't noticed any off-flavors.

I am willing to admit, it may be a superstitious addition, same as my 1/4lb of wheat malt to each beer. But if it works, I am generally unwilling to change it.

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/14 Edition
« on: September 21, 2012, 10:53:28 PM »
Can't brew this weekend, because I am in CO, but I am certainly drinking a whole lot of beer I can't get back home. Next weekend should be pretty busy on the brewing schedule though.

General Homebrew Discussion / Re: Newb Question - Original Gravity
« on: September 21, 2012, 04:13:22 PM »
My guess is that you have an extra pint or two in there. 2 points of gravity is nothing.

General Homebrew Discussion / Re: Breweries near BC
« on: September 20, 2012, 05:13:57 PM »
I am glad you hit boundary bay as well. If I would have known you were going to the eastside, I would have recommended you do the beer biking trail (in a car with a DD if necessary) from Black Raven to Forecasters, 12 Bar Brews, 192 Brewing, Elliot Bay Brewing, and then down into Seattle where you can hit any of the northern Seattle breweries in Greenwood, Ballard, and Fremont.

Beer Recipes / Re: Midnight Wheat
« on: September 18, 2012, 06:32:40 PM »
It has a really mellow coffee like roast. This and blackprinz are hands down the best malt you will find from briess.

How many bags of this did you end up with from NHC? I had 5-6, but my cats ate a couple bags...

oh, and I used this to adjust the color (more red) to my first flanders red. I put 1 bag (bout 1.5 oz) in 2 cups of water, cold steeped for about an hour (same as mash) and then strained and added about 1/2 to 2/3 into the wort at the beginning of a boil. It was right on the color I was shooting for.


Possibly add the midnight wheat at the end of the mash to limit the character while still getting the color.
Great suggestion, I would do this with the Chocolate malt as well.  IMO the roast flavor will clash with the Columbus hops.

In a CDA, I would actually drop the chocolate malt entirely. Bump up the midnight wheat until you hit your target color. I would also drop the crystal some and bump up the 2 row to account for the lost gravity. Then again, I hate crystal above 3/4lb per 5 gallons, and I like my CDA's and IPA's to be dry.

Maybe 22lb 2-row
          1lb C40
          1lb Midnight Wheat at sparge

I think that should get you close to your color. You might also consider doing a cold steep of the dark grains, and add that to the boil, it will extract even less roastiness.

General Homebrew Discussion / Re: Not your average homebrew article
« on: September 06, 2012, 09:25:23 AM »
Woo Hoo more women who brew!  Great to see the hobby expanding!  Is it just me or are women who brew sexy?  8)

I don't hink it's just you.  a little over two years ago a woman joined our homebrew club.  Two weeks ago, Kelly and I got married.  So, I agree with ya.

My wife doesn't enjoy brewing (I think its the clean freak in her), but she loves to drink my beer. I like to refer to her as the QC department.

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