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Topics - morticaixavier

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General Homebrew Discussion / BJCP Tasting Exam
« on: November 07, 2014, 07:55:36 PM »
Hey All,

I'm taking my tasting exam tomorrow and I just heard from the exam organizer that there are two seats open still. So anyone in the Sacramento area want to jump in on an exam short notice, let me know!

Beer Recipes / double IPA
« on: October 14, 2014, 04:03:27 AM »
Here's my first attempt at a double IPA recipe.

Thoughts and criticism welcome

Batch size 25 liters (aiming for ~ 20 liters into the keg)
OG 1.082
IBU 103
Est FG 1.012
Est ABV 9.4%

7 kg US pale malt
1 kg us munich
1 kg evaporated cane juice

Mash at 65c for 75 minutes

30 grams homegrown cascade FWH
30 grams centennial FWH
30 grams citra FWH

25 grams HG cascade 20 minute whirlpool
25 grams centennial 20 minute whirlpool
25 grams citra 20 minute whirlpool

25 grams HG cascade 3 day dry hop
25 grams centennial 3 day dry hop
25 grams citra 3 day dry hop

pull the first dry hop and repeat for 3 more days.

what do all y'all think?


The Pub / diesel trucks new v old(er)
« on: October 08, 2014, 09:42:57 PM »
I'm looking at getting a diesel pickup for a long road trip hauling a camper soon. Looking around on craigslist I see a variety of trucks in my general price range and they range from early 2000's ford/dodge/chevy to late 1980's ford/dodge/chevy. They all have 100k plus milage but that doesn't scare me off on a diesel engine. I've always sort of felt that an older truck would be better because things are less automated and computerized so there is a)less to go wrong and b) easier to fix when things DO go wrong.

But they I started wondering if that is old thinking. I mean when I was a kid looking at getting a car or truck this was true but that was 20 years ago so the choice was a 1980's-1990's vehicle or a 1970's vehicle. Would getting a 20+ year old truck gain me anything in terms of simplicity or would I just lose out on reliability and safety improvements since the 80's?

The Pub / Borderline Shameless borderline self promotion
« on: September 26, 2014, 07:21:03 PM »
I've been working with a guy here in the SF bay area that has a new and I think maybe unique idea.

He's working with homebrewers to take award winning recipes, scale them up to commercial size, contract brew them and sell them via a beer club type operation.

I'm in the first shipment! still only within California at this point and not cheap but check it out!

Beer Travel / DEN to boulder on Halloween. Need lunch
« on: September 24, 2014, 09:03:53 PM »
What's everyone's favorite spot to stop for lunch and a beer driving from the airport to boulder?

Think I'm going to try Fate Brewing Company for dinner friday night. Likely just looking for late night eats and a drink saturday night and home again sunday morning.

Kegging and Bottling / polyclar and carbonated beer
« on: August 05, 2014, 03:03:44 AM »
any idea if I can polyclar an already kegged and carbed CAP to get rid of some persistant haze?

All Things Food / Cake
« on: July 21, 2014, 03:25:06 PM »
I am wishing I had a big stout to drink with this although the kumquat wit beer did alright.

12 egg chocolate cake.

Yeast and Fermentation / Yeast for 11B southern English Brown
« on: July 11, 2014, 09:49:15 PM »
Any favorites? I am looking at WLP002.

Beer Recipes / 6 row in a CAP (or PPL, whatever)
« on: July 02, 2014, 10:36:07 PM »
So I am wondering how important the 6 row is in a cap? Could I use NA pils malt? or NA pale malt in its place? isn't a lot of pils malt 6 row to start with?

Going Pro / Do you suppose I'd get sued...
« on: June 23, 2014, 05:09:03 PM »
if I opened a brewery and called it Fullers of Davis?

How about is I specialized in British style ales?

What if my flagship beers were 'Davis Pride' and Fullers ESB? (is that last one just pushing it too far?)

I theoretically have every right to the name Fullers as it IS my last name.

Not that I'm actually considering it but it's thought that has wandered across my mind from time to time.

General Homebrew Discussion / NHC Scores
« on: June 23, 2014, 02:25:21 AM »
I've heard some folks have seen their scores posted on the comp website. I have not. I'm wondering if I'm just still being too impatient or my entries never made it. has anyone else seen their scores posted?

Ingredients / When you can't get proper german saaz
« on: June 21, 2014, 04:02:38 AM »
because there aren't any grown organically available on the spot market and everything has to be organic for various reasons and you want to brew a bo pils what do you do?

The options are New Zealand Saaz (Motueka), German Spalt Select, German saphir, G. Hallertaur (Tradition or mittlefrueh), G. Opal, G.Perle, Am. Sterling, Am Liberty.

There are a few others but those are the ones that immediatly seemed like they might work.

General Homebrew Discussion / What's Brewing this week?
« on: June 11, 2014, 03:18:03 AM »
I've got a partigyle on my dance card. First runnings will be a strong belgian wheat wine/super saison with coconut sugar. Gonna land somewhere around 1.116. I've got a nice big cake of belgian yeast blend ready to go for that one. sort of a farm mansion beer.

Second runnings will be a non-traditional wit by capping the mash with a few kilos of flaked kamut, a couple more kilos of pale malt, and a lb of crystal 15. that one gets some corriander, black pepper, citrus zest and possible a touch of chamomile.

Kegging and Bottling / Blending sours
« on: June 05, 2014, 03:10:35 PM »
I've got a passle of sour beers some of which are destined for bottles soon. I suspect I will get a better final product with a little blending and I'm wondering how folks prefer to do the test blending.

I am planning on pulling a couple oz of each beer (I can't pull too much as I'm only working with a couple gallons of each) and dosing the one that I see as the 'base' beer with measured amount of the character beers. I've got three beers to work with.

1) a farmhouse ale fermented with dregs from the Almanac Brewers Reserve series I (or maybe II) that has been in my 20 liter balcones barrel for ~ 8 months. This beer is suprisingly mild with subdued sourness and funk and a hint of oak.
2) a 'sourdough' ale ~ 1 year old brewed with a more traditional lambic recipe, mostly pils, some flaked wheat and some old saaz for ~7 IBU. It was fermented with a sourdough starter that originated in Italy and came to me via Napa.  It has been ageing in glass on the yeast cake the whole time. It has a fairly neutral flavor  with a hint of chianti but with a distinct bite that I get from other sourdough ales I've tried.
3) an IPA base recipe brewed ~ 1 month ago. It was extra wort from the kettle that, after setting out in my backyard for 3 or 4 hours got rescued from the compost and pitched with the cake from the beer that's in the barrel. That cake was sitting in my fridge for a year so I pitched the whole thing which should have been a disaster but actually has turned out quite well (so far)

when all is said and done I would guess I have about 8 gallons of beer here; ~3 gallons of beer 1, 2 gallons of beer 2, and 3 gallons of beer 3.

I might like to bottle some of each straight but I also don't want to spend all day bottling.

With the young beer I suppose I should consider expected final gravities of ~ 1.000 so I should take that into account in any beer I blend with that.

The Pub / I have been enjoying playing my bass so much lately
« on: May 29, 2014, 02:56:28 AM »
I got a decent acoustic ibanez about 1.5 years ago and it's really spurred me to actually learn how to play. I don't know a lot yet but I really enjoy just jamming around a key for 1 or 20 minutes here or there.

There is something viscerally enjoyable about coaxing what seems to be coherent language out of an instrument and recognizing it as coherent even though I can't actually put me finger on what it's saying, at least not in words.

The whole pentatonic scale is kind of weird, it just seems like each note really makes sense in relation to each other.

I think I need a beer.

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