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Topics - morticaixavier

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Beer Recipes / Heady Topper
« on: May 23, 2014, 03:52:44 PM »
A friend asked, me being from vermont and all, if I can get someone back east to ship some of this out here to cali. Well, not being willing to ask anyone to wait in line to get this beer, and ship it out here so it will not be in optimal condition I suggested she might just as well split the cost of a 5 gallon batch with me and get 2.5 gallons for 35 bucks instead of 1 or 2 cans.

Don't know if she is going to take me up on it but I am not intrigued. been looking up recipes and the grian bill seems pretty straight forward being pearl, maybe a little light crystal, maybe some wheat, and maybe some sugar. The hop bill is overwhelming and differs a lot from recipe to recipe.

so let's hear what y'all have to say.

General Homebrew Discussion / Sour program audit
« on: May 14, 2014, 09:19:31 PM »
I finally got around to tasting my sour beer projects.

20 liter rum barrel, <1 year old basic farmhouse ale fermented with dregs from Almanac Farmers Reserve: This is a really mild sour beer for how long it's been ageing. not oxidized or overly sour so I guess the bees wax seal on the barrel is helping. Doesn't blow my socks off but a really nice complex but subtle beer. easy drinking and you'd never know it's been through a years ageing in a barrel, really subtle wood character.

2.5 gallon batch fermented with a sourdough starter originally from a mail order Italian culture kept for a couple years in Napa before I got it, stepped it up in wort and fermented this batch with: I've noticed this in another 'sourdough' beer I've taste, from Almanac actually, a harshness that was not there in the wort. this was a very low bitterness wort brewed to 1.051 with ~6 IBU of old saaz. A touch of sourness but mostly that slightly harsh edge. Not bad, maybe a good candidate for blending though.

3 gallons of sour farmhouse with cherries that wasn't bottled last fall. Simple farmhouse ale recipe with flaked rye fermented with a yeast blend of belgian ale, belgian blend, and american farmhouse blend then pitched with dregs from various sour beers in secondary and sweet cherries added: This is still my favorite of my sour beers good cherry flavor without being in your face cherry. a hint of acetic character but in a balanced way with the barnyardy funk. I think I'll just add 3 more gallons of beer to this one and let it ride a while longer. maybe some more cherries too.

3.5 gallons of IPA wort I overbrewed on my last batch (~2 weeks ago) and pitched with the year old cake of Almanac dregs from Sour #1 above: this is promising. sourness and funk are still pretty subtle but I suspect it will develop over time. I might try blending some of this with some of what's in the barrel.

General Homebrew Discussion / Planning
« on: May 14, 2014, 04:11:55 PM »
I have got to get better at it.

I just kegged an IPA for a contest with entries due friday. Not a huge problem, I forced carbed most of the way right away and then will let it sit at ~20psi for a couple days before bottling. But of course that means I am tasting it now and it tastes yeast and gross and I just can't imagine it getting good. I know it likely will (it's a new recipe so, maybe not) but the waiting oh the waiting.

All Things Food / What did you cook for the mother in your life?
« on: May 11, 2014, 04:54:00 PM »
Me? Eggs benedict with salmon and spinach.

Beer Recipes / Messing with hops
« on: April 25, 2014, 02:59:30 PM »
I just got some hops for an IPA. went in looking for cascade and simcoe. they were out of simcoe (the joy of buying organic homebrew ingredients in a market still very very shallow in organic options) so I ordered cascade, german smaragd, and new zealand rakau instead. Not a substitution just a replacement. 

I've got 6 oz of each. planning a 5 gallon batch so I should have enough. but when to use them?

grain bill will be some variation of a basic pale malt and munich. I'll target a high sulfate level using RO water, epsom and gypsum. yeast will be us-05.

can't be over the top big because I have to brew it on 05/03 and have it ready to go in bottles by 05/19 at the latest.

all right, let 'er rip oh great lights of homebrew IPA.

Beer Travel / Manchester NH to portland ME
« on: April 11, 2014, 12:22:57 AM »
I'm driving this route tomorrow with my three year old son. Looking for a place on the way to get fries and a beer our similar. He's pretty picky when it comes to did but fries or pizza our similar work fairly well.

General Homebrew Discussion / AHA Governing Committee Elections
« on: March 25, 2014, 03:56:57 PM »
Just a reminder, only 6 more days to vote! make your voice heard!

Homebrew Competitions / 2014 Bridging the Gap homebrew competition
« on: March 24, 2014, 05:58:16 PM »
Just wanted to get this out there. My homebrew club sponsors this contest with Berryessa Brewing company in Winters California.

There is still time to register and get your entries in.

If you live withing 100 miles of Winters you will be eligible for a chance at the Pro-Am special grand prize and get to brew your recipe on the Berryessa system for entry into the 2014 GABF pro-am contest.

The Pub / Happy pi day every one!
« on: March 14, 2014, 05:32:20 PM »
or should I say every 3.14159265358979323846264338327950288...

I just saw this posted on my brewclub forum.

What a bummer!

Do you have any details on this? is it ironed out now? or is there still work to do to ensure other festivals don't get shut down this year?

Beer Recipes / Rye Stout
« on: March 13, 2014, 03:16:44 PM »
So here is the stout I've up next. My big question is do I have enough roasted grain if I'm cold steeping?

11 gallon batch

6 lb gambrinus pale ale malt
4 lb gambrinus munich malt 10L
4 lb weyermann rye malt

cold steep:
2 lb briess roasted barley
2 lb weyermann carafa 2

Hops will be (I do not remember the amounts):
liberty and sterling FWH
Magnum at 60 to make up the rest of my desired IBU
libtery at flamout

gravity should be somewhere in the vicinity of 1.037 - 1.041

ferment with White Labs Irish ale yeast

Equipment and Software / Bru'n water and cold steep
« on: March 13, 2014, 03:05:43 PM »
I guess the title says it all.

I've got a stout up next on the schedule and I figured I'd give a try to cold steeping the roasted grains and adding the liqour to the kettle. If I use the 'black balanced' profile in bru'n water it asks for ~200 ppm bicarbonate. I assume that this serves not only to buffer the acidifying effects of the dark malts but also to lend a particular flavor profile in the end. but perhaps I'm wrong. I know for sure that if I put enough chalk or lime in to get that level my pH gets way to high.

so do I just skip the bicarbonate recommendation? do I add it to the kettle? I guess I could add both the steeping liqour and the bicarbonate to the sparge water.

Any advice?

Beer Travel / San Diego in May
« on: March 07, 2014, 06:24:49 PM »
I'll be there for a conference. Staying near Balboa Park. no car. I'll have late Monday the 5th open and then evenings on the 6th and 7th.

Thinking Hess, Maybe Stone although unless they offer some things that are not normally available I don't know that it's worth the cab fare.

Ahh, didn't realize stone had two bistro locations. the one in San Diego is not too far and they have meatless monday's Way to go stone. I think they just decided where I'll go for dinner after I get in.

General Homebrew Discussion / Another possible use for spent grain?
« on: March 05, 2014, 06:28:51 PM »
I have been thinking a lot lately about alternative building techniques (nope not a BFI thread, just hold on).

One of the things I researched in the past is icochanvre or fibercrete. Basically it utilizes the silica found in plant stems in place of part or all of the sand in a normal lime morter or concrete recipe. Weeeeellll i got to thinking about spend grain, mostly silica rich husks left when we are done with them especially if I were to rinse the grains well to get any residual sugars out.

Could one then mix this with some hydrated lime and sand and make a fibrecrete like product? BrewCrete?

Ingredients / Growing your own
« on: March 01, 2014, 08:31:56 PM »
My barley is starting to head! How exciting!

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