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Topics - morticaixavier

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31
All Things Food / What did you cook for the mother in your life?
« on: May 11, 2014, 09:54:00 AM »
Me? Eggs benedict with salmon and spinach.

32
Beer Recipes / Messing with hops
« on: April 25, 2014, 07:59:30 AM »
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.

33
Beer Travel / Manchester NH to portland ME
« on: April 10, 2014, 05:22:57 PM »
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.


34
General Homebrew Discussion / AHA Governing Committee Elections
« on: March 25, 2014, 08:56:57 AM »
Just a reminder, only 6 more days to vote! make your voice heard!

35
Homebrew Competitions / 2014 Bridging the Gap homebrew competition
« on: March 24, 2014, 10:58:16 AM »
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.

http://www.greenbeltbrewers.org/competition/

36
The Pub / Happy pi day every one!
« on: March 14, 2014, 10:32:20 AM »
or should I say every 3.14159265358979323846264338327950288...

37
I just saw this posted on my brewclub forum.

http://blogs.ocweekly.com/stickaforkinit/2014/03/southern_california_homebrewers_festival.php

What a bummer!

Drew,
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?

38
Beer Recipes / Rye Stout
« on: March 13, 2014, 08:16:44 AM »
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

39
Equipment and Software / Bru'n water and cold steep
« on: March 13, 2014, 08:05:43 AM »
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?

40
Beer Travel / San Diego in May
« on: March 07, 2014, 11:24:49 AM »
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.

41
General Homebrew Discussion / Another possible use for spent grain?
« on: March 05, 2014, 11:28:51 AM »
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?

42
Ingredients / Growing your own
« on: March 01, 2014, 01:31:56 PM »
My barley is starting to head! How exciting!

43
The Pub / A cool hack
« on: February 07, 2014, 10:40:51 AM »
So I was reading on the internet about ways to boost your fuel efficiency and I found one that seemed super cheap and easy so I am giving it a try.

I just attach 20 cents to the transmission of my car and, I guess the improved balance is somehow supposed to increase fuel efficiency. Well I don't know if that's actually going to happen but on the up side now anytime I want I can shift my pair o'dimes!

(I'm really sorry about that, I tried to resist and just couldn't) :o

44
The Pub / Perfect for the 'pub'
« on: January 30, 2014, 03:48:24 PM »
I was back east for a while over the holidays and I got to stop in at the decendant of my old home away from home and the place where I learned what good beer was.

The Three Needs is not a brewery anymore, just a decent tap room with great ambiance, but I did find evidence that a) I really did spend as much time as I remember there, b) I really was that young once, and c) we all seemed pretty happy there



middle picture on the right (the less effed up looking fellow) is yours truly. If you look close at the picture on the left you'll see Glenn Walter, one candidate for the creator of the Black IPA and owner of the joint and in the picture on the right is JT, the brewer at the time. I think about that time a lot. I would be waiting at the door come 4:00 PM most days and they would have to unlock to let me out many a night.

I don't think I could keep that pace up today. At least not without some serious training first.

Let's here about your third places. Do/did you have a hangout, a living room away from home? a beer alma mater?

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