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Messages - garc_mall

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Events / Re: NHC - Pre-conference events
« on: March 31, 2012, 03:58:27 PM »
I am not a part of the organizing committee, but the way it reads seems like there is only one departure time. Knowing where most of those breweries are, I think the times they posted are for the whole tour.

Speaking of attenuation, I learned on a recent brewery tour that the brewery had issues with 1968 attenuating way too much on the 10th generation of that particular pitch. If Stone started with a less-attenuative English strain, they may have ended up selecting for the more attenuative aspects, and ended up with a yeast that came from 1968, but is now more like pacman or san-diego super yeast, with its fast, attenuative style.

Events / NHC - Pre-conference events
« on: March 30, 2012, 11:23:37 AM »
So, I just saw the pre-conference events, and I am pretty excited. I don't think I will be going on any of the brewery tours, but I might do the eastside brewery tour (Tour E) just for grins. My wife and I will assuredly be attending the Pike Brewing company Beer & Food Pairing extravaganza. It gets me out of the doghouse for going to NHC, because that dinner happens to be on our anniversary. What events are you planning on attending?

It looks like Wyeast 1098 may be a substitute for WLP007. Do you agree?

Wyeast 1098
This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).

Flocculation: Medium
Attenuation: 73-75%
Temperature Range: 64-72 F, 18-22C
Alcohol Tolerance: 10% ABV

According to Kristen England, the BJCP Education director, 1098 and 007 are the same yeast.

Her Chart is really useful to me when I am trying to decide subs.

Beer Recipes / Re: Yeast Recomendations for Baltic Porter
« on: March 30, 2012, 09:09:03 AM »
I agree with the San Fransisco Lager Yeast, but also think about 1056 or 1007. They both ferment very clean, and I have heard of a couple people using them to make mock lagers at cooler fermentation temps (60-65).

we are kind of a bunch of hippy rednecks.

I wonder what a hippy redneck is. I'm picturing someone flying the Cascadia flag with their Confederate flag at their self-sufficient compound in the woods. I guess that makes sense, now that I think about it.

Hippy Rednecks?

Events / Re: NHC - how much beer for clubs to bring?
« on: March 26, 2012, 10:43:41 PM »
I think our club is bringing 12-20 for Hospitality Suite and Club night. I need to come up with something tasty for my contribution of 5 gallons...

Events / Re: NHC - how much beer for clubs to bring?
« on: March 26, 2012, 09:16:53 PM »
That's what I figured. I'll probably bring just about everything I have kegged anyway (market research, right?). Have beer, will travel.

If you have beer, I will drink.

General Homebrew Discussion / Re: Don't fear the trub
« on: March 25, 2012, 10:55:19 AM »
I don't worry too much about the trub getting in the fermenter. I whirlpool for a while, and let it settle, but with no pickup tube, and as thin as the break is, some of the trub makes it in. I make some effort to keep trub out of the fermenter, because the less trub in the fermenter, the less trub I have to try to keep out of the bottling bucket. However, I don't really worry about it.

All Grain Brewing / Re: Specific gravity issue...Dump or Keep?
« on: March 25, 2012, 10:50:40 AM »
When you said you cracked the grain, did you run it through a grain mill? Or did you use a rolling pin like is recommended to some new homebrewers for crystal malt.

If you just cracked the grains, rather than run them through a grain mill, you may have had major issues with the starch gelatinizing, and the enzymes getting to the starches. That seems like it could cause the gravity issues you are having.

Ingredients / Re: Whether or not to dry hop
« on: March 24, 2012, 04:42:55 PM »
I just toss them in. By day 7, they have hit the bottom of the fermenter.

All Things Food / Re: Tony’s Anchor Steam Corned Beef
« on: March 24, 2012, 12:27:27 PM »
So, I chose to simmer the Brisket flat, rather than try to jerry-rig some crazy contraption to try and steam it. I will try to steam it next time, if I can get a large roaster pan that I can cover with foil. It turned out great. It was not the same color as the storebought corned beef, but I expected that, because I didn't use any nitrates or nitrites. It had a really great flavor, and was nice and tender. I brought it over to the in-laws, and they really enjoyed it. All in all, I am definitely going to have to make it again.

All Things Food / Re: Tony’s Anchor Steam Corned Beef
« on: March 23, 2012, 12:36:35 PM »
If the professor happens to be paying attention, I have a question. I don't have a big enough pot, but if I were to put a tray of the brine in my oven, with the brisket on the rack above, at about 250, do you think that would work? My oven has a decent seal, and should be able to keep it pretty steamy in there, though probably not as steamy as in a big roaster pot.

Now I have another thing to add to my wishlist, Thanks AHA Forum! ;)

All Things Food / Re: Tony’s Anchor Steam Corned Beef
« on: March 23, 2012, 12:13:53 PM »
So, this is just about to go into the pot. I am taking it over to the in-laws tonight for dinner. I will post a review tomorrow before I start brewing!

General Homebrew Discussion / Re: Buying Beer
« on: March 23, 2012, 11:36:40 AM »
I buy a decent quantity of beer. Some of it is to replenish my bottle supply, but some of it is good inspiration for beers that I want to brew. I definitely don't buy as much beer as I did before I started homebrewing, but I still buy 1-2 Bombers a week just to see what is out there that I haven't had before. However, I may have to slow down on the amount of beer I buy, and focus on drinking the homebrew I have in the closet. I have almost 20 gallons of beer in my closet right now, and I am almost out of bottles.

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