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Messages - garc_mall

Pages: 1 ... 3 4 [5] 6 7 ... 58
61
The Pub / Re: Have you ever ......
« on: April 25, 2014, 12:01:59 PM »
Nope, but now I want to...

62
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!

63
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).

64
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.

65
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.

66
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.

67
General Homebrew Discussion / Re: Noob judge observations
« on: April 07, 2014, 10:14:54 PM »
That's pretty cool man. Hope to get into judging after the Army moves me to Ft Lewis.  Good to see your wife get involved with everything. Did you have to twist her arm or she just that kind of person?

Ft Lewis actually has a rather large homebrew competition sponsored by the MWR. They are always looking for judges, so you shouldn't have a problem with it.

68
Beer Travel / Re: Seattle
« on: April 05, 2014, 08:47:34 PM »
No worries. I live here, and I'm not going anywhere soon.

69
General Homebrew Discussion / Re: COCA NIPS
« on: April 05, 2014, 05:13:15 PM »
I have been told by the head brewer at Cigar City that after four days they tend to develop off flavors, but I don't recall what flavors he mentioned.

In Vodka, I usually put the nibs in on the same day the yeast are pitched, so about 2 weeks. I have not noticed anything that I would consider an off flavor. However, it may be different in beer.

70
General Homebrew Discussion / Re: COCA NIPS
« on: April 05, 2014, 04:53:13 PM »
I usually do Cacao Nibs in a vodka soak, but I think they will be fine in the beer. I would start sampling after about a week, and then do it every 2-3 days until it tastes right. I don't know for sure, but if you wait for a month, you may end up with too much flavor, or an off flavor that develops. I don't think you need to worry about them being in a bag, they will sink to the bottom, and you can rack off the top of them. I like cacao nibs in dark beers, but I find the more robust the beer flavor, the more nibs I need. I use 2oz in a mild, but 4oz in a robust Porter.

71
Beer Travel / Re: Seattle
« on: April 05, 2014, 04:49:47 PM »
Are you driving back today or tomorrow?

72
Beer Travel / Re: Seattle
« on: April 04, 2014, 09:47:54 PM »
Nope. I had other engagements this weekend, but should be done by Saturday evening

Sent from my SPH-L720 using Tapatalk


73
Beer Travel / Re: Seattle
« on: April 04, 2014, 02:56:28 PM »
If you aren't completely burned out on beer, we could meet up tomorrow night for a pint or two somewhere. Send me a PM.

74
Yeast and Fermentation / Re: cold crashing process
« on: April 03, 2014, 09:06:52 PM »
And the reason is that you don't want nasty oxidized starter wort in your beer.

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