Travel notes, Beer and more beer11 October 08 6:46 pm

I had to go to Coral Springs for a work-related training course. The course was at the Marriott (which has a convention center AND a golf course).

Every day during the class breaks, I’d go outside (with the smokers) and try to take pictures of the ever-present brown anoles. (I saw a couple of geckos - one even dropped on my hand and I shook it off before I saw what it was - but I couldn’t get a picture…)

Almost all of my pictures are uploaded in their own Flickr set (I still have a few left to identify, manipulate and upload). I won’t put all of them here…

[All pictures are hot-linked to the corresponding page on Flickr. If you get a Flickr account and I add you to my "Friends & Family" list, you can see the large/original versions. I had to restrict access to the larger versions due to what I suspect was an unhealthy interest in some of the pictures of Dyson. Sigh…]

I arrived at the Fort Lauderdale airport just before 8 p.m. After waiting on my luggage, renting a car and driving to Coral Springs, it was getting pretty late. So as to not waste any more precious time, I drove directly to the brewpub instead of checking into the hotel…

Since my US grand-boss is in Miramar, Florida, and I’ve had to go to that particular HQ a couple of times, I had already located the only brewpub in the area, Big Bear Brewing Company.

Their selection isn’t terribly challenging, but it’s good enough. (I like to support small brewers when possible, so I ate there Monday, Tuesday & Wednesday…)

Big Bear Brewing Company, Exterior    Big Bear Brewing Company, Taps

Here are a few of their beers…

Big Bear, Kodiac Belgian Dubbel  Big Bear, Grizzly Beer Red Ale  Big Bear, Hibernation Pale Ale  Big Bear, Oatmeal Stout

And some of their equipment…

Big Bear Brewing Company, Mash Tun & Kettle    Big Bear Brewing Company, Fermenters

After class the first day, I spent some time wandering around one of the many little ponds (and canals) in the golf course. Some flowers, some bugs, some lizards… I was happy…

This is a hairypod cowpea (Vigna luteola). I spent HOURS looking for an identification on this flower. I went down the wrong path initially because I thought it was in the Crotalaria family - see my picture of Crotalaria rotundifolia for comparison. Then, late at night last night, I stumbled across a picture of a flower like this labeled, simply, "cow pea". That didn’t help right away because, apparently, cow pea commonly refers to the cultivated variety of vigna. But I got there eventually and, exhausted, went to bed…

Vigna luteola, Hairypod cowpea, Coral Springs, FL by you.

This butterfly is a dun skipper (Euphyes vestris). I am still trying to identify the plant upon which that the butterfly is perched. (Edited to add: I found out what the plant is… It is a firespike (Odontonema strictum). Identification was difficult because the inflorescence was dramatically fasciated.)

Euphyes vestris, Dun skipper butterfly, Coral Springs, FL by you.

Lately, I’ve been obsessing about taking pictures of mushrooms (as you might’ve guessed from the earlier post). (A few really cool mushroom pictures that I took during our trip to Orlando: dog turd fungus, bird’s nest fungus, maybe a Collybia, and an unknown mushroom.)

This one is, I think, a common earthstar (Geastrum saccatum). Perhaps. Mushroom identification ain’t easy…

It was hiding in the mulch under the shrubs around the hotel. (Yes, I was crawling around in the mulch in my business-casual clothes while other employees from my company (but not my particular group) watched in bemusement…)

Geastrum saccatum, Common earthstar mushroom, Coral Springs, FL by you.

Here is one of the MANY brown anoles (Anolis sagrei) that I saw. I think I have another five or six pictures in the set. Go there if’n you want to see ‘em…

The little buggers are flighty and FAST. Without a proper zoom, you have to sneak up on them and move sooo slowly they think you’re part of the landscape. I wasn’t terribly successful. (And these are the best of HUNDREDS of pictures…)

Anolis sagrei, Brown anole, Coral Springs, FL by you.

On Thursday, the class let out around 2 p.m. I should’ve gone back to my room and done some work. Instead, I went on a (not quite) four hour hike. I walked through the housing development surrounding the golf course to the undeveloped area bordering the Everglades. There was a bit of a gravel road running next to a long, straight canal. I headed north and, after a bit, the houses on my right gave way to a water-filled rock quarry. Overall, it was a pretty good walk. Except for the section populated by biting deerflies, which I walked through in both directions. One deerfly got trapped between my neck and the collar of my t-shirt. It bit me quite a few times before it managed to work its way down to my shoulder (still under my shirt) where I slapped it to its bloody death. (It left a blood stain the size of a quarter. It ALSO left, where it was originally trapped, what looked suspiciously like a hickey on my neck…)

Found some interesting things on the way. For example this desiccated lizard (probably another brown anole) ("Lizards! Get yer lizards! Onna stick!!")

I’m guessin’ that a bird snagged himself some dinner but got a-scared off before he could eat it…

Impaled lizard, Coral Springs, FL by you.

When we were in Orlando, I took a picture of a flower and was never able to identify it. This time, while focused on the ID for the hairy cowpea (above), I stumbled across a picture of a wild bushbean (Macroptilium lathyroides). Yeah for me!

Here’s another one…

Macroptilium lathyroides, Wild bushbean, Coral Springs, FL by you.

While messing around near the water’s edge (taking a picture of a flower that I just got around to uploading), I saw these tiny globes that looked like some type of eggs.

After a bit of on-line research, I’m pretty sure that they are from a Florida apple snail (Pomacea paludosa). (If you click on that link and scroll down the page, you’ll see some very similar eggs.) I found what I am sure is a Florida apple snail shell not so far away…

Could be wrong, but I’m sure it is some type of freshwater snail. (And I don’t think a lot of them lay their eggs out of the water, but I dunno…)

Snail eggs (Pomacea paludosa), Coral Springs, FL by you.

Speaking of freshwater snail shells, here is an abandoned shell (probably goldenhorn marisa, Marisa cornuarietus). Repossessed as a result of an escalating adjustable rate mortgage given to some snail with questionable credit, I’m sure…

Housing crisis hits the snail market! by you.

I was constantly on the lookout for a gator. Unfortunately the scrub growing along the canal didn’t give me to many opportunities to see the water. Luckily one such opportunity paid out. This is an American alligator (Alligator mississippiensis). It was a bit shy and every time I moved closer to the water, it ducked under…

Alligator mississippiensis, American alligator, Coral Springs, FL by you.

I’m not too sure of the following identification. There are a few factors (click on the picture if you want the details) that don’t seem to fit, but I can’t find a better fit. I think it is a camphorweed (Heterotheca subaxillaris). They were all along the side of the dirt road…

Heterotheca subaxillaris, Camphorweed, Coral Springs, FL by you.

I really liked the look of these "pine cones". It is from an Australian pine (Casuarina equisetifolia), which is not a true pine. According to the web site linked to the name, what appear to be long pine needles are not, in fact, needles but rather long, thin twigs. Huh…

Casuarina equisetifolia, Australian pine (

I saw a LOT of green & black dragonflies. Here’s a picture of one of them eating another dragonfly…

They are eastern pondhawks (Erythemis simplicicollis). The eyes are so cool. It really makes me want to get a fancy camera instead of my little pocket camera. Something with an actual zoom lens and manual focus so I don’t have to take a hundred pictures to pick out ONE with almost the correct focal length…

Erythemis simplicicollis, Eastern pondhawk, Coral Springs, FL by you.

One more flower before I wrap up this post. (Do go up to the Flickr set to see the other pix!)

This is a moonflower (Ipomoea alba). It blooms at night (apparently it unfurls within a couple of minutes) because it is pollinated by moths. The flower bulb is a couple of inches across - gonna be a big flower… The heart-shaped leaf in the background goes with this guy…

Ipomoea alba, Moonflower, Coral Springs, FL by you.

After I finished up my hike, I was feeling tired and a bit grubby, so I decided to skip my nightly trip to Big Bear and eat in instead. So I drove over to the Publix (mega grocery store chain) and picked up a few things that caught my eye.

Fine dining at its best! (Well, maybe not - the chorizo was pretty bland. But the plantain chips were plenty salty and garlicky; the pasta salad was tasty; and the Sierra Nevada Anniversary Ale was quite nice as was expected…)

Fine dining on the road by you.

Hopefully that was an interesting mix of pix…

Post script:

Here is one of those pictures that I had not yet uploaded when I wrote this post. It is a primrose willow (Ludwigia peruviana). When I got around to picking the best of the bunch for this particular flower, I liked this one so much, I had to add it to this post…

Ludwigia peruviana, Primrose willow, Coral Springs, Florida by you.

Beer and more beer7 October 08 1:49 pm

[note: pictures are hot-linked to their counterpart of Flickr. If you want to see a bigger version click on them and click on the "all sizes" icon just above the picture.]

I moved to Roanoke in 1992. Just before then, they shut down a brewpub in downtown Roanoke (Blue Muse, I think). In 1992 - 1993, there was another place set up all the equipment but never got the legal papers and they shut down before ever selling any of their beer. Since then, nada…

So, after all of these years, we finally have a brewpub in Roanoke!

Awful Arthur’s (Towers location) purchased the adjacent storefront and converted it into a brewery. (The awning to the right in this picture.)

Awful Arthur's (Towers), Exterior by you.

The sign on the window sez:

Awful Arthur's (Towers), Sign on the brewery side

As I understand it, yesterday (Monday, 6 October 2008) was the first tapping of their first beer, a Belgian wit. Here is my pint sitting on the bar with the brew kettle in the background:

Awful Arthur's (Towers), Witbier with kettle in background by you.

Yes, that’s a frozen pint glass. We’ll have to work on that bad habit…

In the works are an American pale ale (APA), and Indian pale ale (IPA), an extra special bitter (ESB), some kind of lager (sorry - poor memory) and a few others. The APA should be on tap tomorrow. They need to dry hop the IPA, so that may be a bit longer…

The beers are currently being brewed by a consultant out of South Carolina. (He was familiar with this particular equipment in its previous life at a brewpub in Illinois and before that in UC Davis, California.) The brewer of the future is Sean. (I didn’t catch his last name.) He’s been a homebrewer for years, yet has never once made it to our homebrew club meetings! Shocking, I know!!

He wasn’t too sure about posing for my picture, but oh well…

Awful Arthur's (Towers), Brewer Sean by you.

Here is some of their equipment…

Brew kettle:                       Bitter wort manifold:

Awful Arthur's (Towers), Brew kettle Awful Arthur's (Towers), Bitter wort manifold

Brewery control panel:         Hot liquor tank/mash tun

Awful Arthur's (Towers), Brewery control panel Awful Arthur's (Towers), HLT and MT

The fermenters are in the storefront of the expansion area (in other words you can see them from the sidewalk).

Awful Arthur's (Towers), Fermenters

Here is one fermenter in the process of lagering. You can clearly see the glycol (coolant) path - the ice formed on the outside of the glycol jacket kinda gives it away…

I’m surprised that they don’t insulate the fermenters. Seems like a waste of energy. (Not terribly "green", huh?)

Awful Arthur's (Towers), Fermenter (lagering) by you.

If I remember correctly, the fermenter to the right of the one shown above has the IPA. Either way, it is undergoing vigorous fermentation at the moment. This is the blowoff tube to allow excess foam and CO2 to escape without contaminating the batch by leaving it open to airborne baddies…

Awful Arthur's (Towers), Blowoff tube/bucket by you.

They have eight serving tanks in a walk-in cooler. Here are two of them:

Awful Arthur's (Towers), Serving tank by you.

I’m looking forward to actually having a "local". What I’m not sure is how I’ll fit this in with my efforts to try lots of different beers (see my "trophies") and to make (and drink) my own homebrew. All of that drinking runs counter to my efforts to keep from returning to my previous porcine state…

I like beer…

Beer and more beer17 April 07 12:27 am

Of course, the category is pretty limited…

One of the "hits" on my blog was an Ask.com search, limited to UK sites only (this blog is on an Irish blog host) looking for the answer to the following question, "what does IPA stand for on beer"

And my blog was the first and foremost result!

I don’t think it answered the question, though….

 

(It stands for India Pale Ale, by the way…)

Travel notes, Beer and more beer15 April 07 4:23 pm

I’ll be blunt right up front. Like the rest of Central & South America, Panama is a beer wasteland.

Cervecería Barú Panamá, partially owned by Heineken (I believe), brews the biggest brand in Panama, the patriotically named Panama beer. A typical pale lager at 4.8% alcohol (by volume), not unlike every damned so-called pilsner brewed worldwide…

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They also brew Guinness for the local market. This version of Guinness is similar to the Extra Stout brewed for the U.S. market, but at a slightly smaller alcohol level of 5.5% (by volume).

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Grupo Cervecería Nacional de Panamá, owned by SAB Miller, makes Atlas & Balboa. Atlas is a true light beer - only 3.8% alcohol (by volume). I guess it’s safer than water…

Balboa is interchangeable with Panama.

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In addition to the ubiquitous Corona, Miller Lite & Budweiser, there were a few (very few) foreign-brewed beers available. (Not easily obtainable, of course…)

Löwenbräu was actually made in Munich…

It was almost a shock to drink a lager with flavor after a week of Panama and Balboa beer…

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In the local "high end" grocery store chain, Rey, I found a Trio Extra Stout from Brouwerij de Oranjeboom (Netherlands), an InBev brand.

Surprisingly, for a European-brewed beer, it was made with corn. (As was a pilsner from the same brewery that I saw, but didn’t purchase, in the grocery store.)

It was absolutely terrible. Like the first stout ever attempted by a novice homebrewer - the kind of beer that makes people claim that you can’t make good beer from extract. (I know some damn good extract brewers - experience helps regardless of your primary methodology…)

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Needless to say, even though we didn’t have a lot of time at the Atlanta airport on the way back, I made a point of dragging Kel & the kids to the Delta Crown Room - I HAD to have some hops. After a couple of pints of Sweetwater 420 Pale Ale, I started to feel better…

Travel notes, Beer and more beer25 March 07 3:17 pm

So to speak…

Last Friday (the 16th) I flew from LA to Oakland, getting into my hotel (near the Oakland airport, thanks to my boss wanting to stick with his preferred hotel chain for the points) around 3 p.m. My boss wasn’t scheduled to get in for another four hours or so.

So, like usual, I consulted my beer travel resources. Using beermapping.com, I found that Drake’s Brewing Company was less than two miles from the hotel. I checked out their website and saw that they had brewery tours and tastings every Friday from 4 to 7 p.m. Cool!

So I decided to wander over and check them out.

On the way, I found this "weed" growing next to the sidewalk…

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Anyway…

I got to the address and found a huge building holding a bunch of stores, including an Office Depot and a Home Depot. Hmm. Where the heck is the brewery? I asked a security guard (Pinkerton) at the Home Depot. Turns out he’s also a homebrewer, so we chatted for awhile. He had never been to the brewery but remembered seeing their truck around the back of the building.

I found it.

Here’s the door to their "office":

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Turns out to be more than just a tour and tasting…

$15 for a logo glass with beer, plus tokens for three refills. Not a bad price. (But bad for the ol’ diet, of course!)

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They set up a fence around the parking lot, started pouring beer and a party broke out. And it happens every Friday…

It was a perfect spring day and a perfect way to enjoy it!

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I started out with their IPA, which should surprise no one!

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I also had their 1500 Pale Ale and their NoneTheWizer.

Nice panel truck for deliveries…

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The gentleman with his back to us in the picture below was grilling through the whole time. He cut the grilled meat into bit-sized pieces and everyone just grazed on it. Delicious (especially since it was free)!

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They put the bar in front of their garage door. You can see the brewing equipment in the background. 

They didn’t do tours, claiming they didn’t have enough people on this particular day.

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I picked up a few to bring home with me.

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I consumed a couple after I ran out of tokens (I actually "bought" someone a beer, so I didn’t use all my tokens on me…) and gave one away. The rest somehow got consumed at the hotel during the following week, before I returned to Roanoke. Oops..

Here’s one back at the hotel room…

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I talked to a lady that pilots barges in the bay and an artist that pulled out a three-ringed binder with pictures of all his paintings. Interesting crowd…

 

Here’s where they store their base malt, with a worm screw to bring it into the brewery…

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The worm screw brings it in and they measure it out and mill it, adding the additional grains as required.

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Rodger Davis, one of the two brewers, gave me a tour after the "tour & tasting" ended. Well, I kinda ambushed him. After the party was over (and I helped put up the fencing), I just walked into the brewery without invitation. He was very nice about it, though.

Here’s Rodger doing a quality control check on a fermenting beer…

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After the mash is done, the spent grains are transferred outside. Looks like they are used by a farmer, likely as a supplement to cattle feed.

My spent grains only supplement the local landfill…

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Rodger gave me some samples directly from a couple of fermenters. Tasty!

He also gave me a bottle of their hefeweizen to bring home.

Even more importantly, he gave me a ride back to my hotel. I said that I’d be fine walking back, but he was probably right (after all those "tastings" and since it was after dark by then)…

Very nice guy!

For my next trip to Oakland (which may not be soon, but this was my third in three months!) I’ll definitely have to schedule my return for Saturday so I can visit Drake’s again…

Speaking of Drake’s, while I was at Pacific Coast Brewing Company for dinner, I had a glass of Drake’s Double IPA. OH MY GOD! I think that may be the best beer I’ve EVER had. Wow! I didn’t see it for sale at BevMo, or I might’ve bought their entire supply and shipped it home…

Beer and more beer23 March 07 2:08 pm

After nine days in California, I got home yesterday around 6 p.m.

We were having dinner (I made my favorite quick and easy meal, pork tenderloin with a cocoa/spice rub, plus veggies) when Keira asked if I brought anything home for them. I replied, "No, but I brought something home for me!" She looked disgusted and said, "Let me guess - beer." I said, "Not just beer, but also three beer glasses!" Dyson chimed in with, "I was hoping toys…"

Here they all are, along with the beer glasses… (As always, you can click on the picture to see the full-sized version.)

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And here are all the beers laid out end to end (so you can see that I have a bit of a consistent theme in my selection).

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Yes, that is seven 22 ounce bombers, one 500 ml, one 12 ouncer and two 6 ouncers. Eleven bottles total.

I had to buy a second suitcase…

Well, just a cheap Wal-Mart duffel bag to hold a bunch of my clothes that were displaced from the suitcase. Despite that, my main suitcase (with all the beer individually wrapped in pants or shirts) was still 8 pounds over the per-bag limit of 50. Maybe because I was flying first class (complimentary upgrade from Delta) or because the counter agent didn’t look, I got away with it…

I packed the glassware carefully in (clean) socks and newspaper and carried them in my backpack.

After this weekend, I am DONE with my diet. But, early next week I leave for Panama (work and vacation). After that, I’m traveling for a big part of April and May.  Between all of these beers and all of the ones already taking up the entirety of my beer fridge, I will have to put in some serious overtime to taste them all!

Who wants to help?

Beer and more beer19 March 07 1:01 am

I’ve made some casual references to the fact that I’m dieting. More on that next week, when we can see how well I’ve done as I approach the bathing suit days of vacation…

Anyway, one side effect of drinking very little beer during my diet has been a lot of beer brewed and very little consumed. As such, my serving fridge is chock full.

I expected that.

I didn’t foresee that I would allow my buying habits their usual free reign…

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I guess if I don’t start drinking some of this beer soon, I’ll have to buy a new fridge…

(And, yes, I’ve already purchased some beer to bring home during my current trip to Oakland…)

Homebrew, Beer and more beer6 March 07 4:53 pm

Joe and I brewed a Bohemian Pilsner together in January, for the upcoming (March 17th) club competition. To be ready for the competition, we needed to keg our beers this past weekend. Not wanting to waste all of that nice yeast in the bottom of the secondary fermenters, we decided to brew a Classic American Pilsner on Monday.

I picked up some six row pale ale malt and the various hops at the local homebrew supply, Blue Ridge Hydroponics & Homebrewing (yeah, I agree - it’s an odd combination…)

I wanted to follow the pre-Prohibition ingredients and methods as much as possible, which is why I chose six-row over two-row. Outside of North America, six-row is ONLY used for animal feed… (See here for an interesting article comparing the two types of barley.)

The next challenge was finding corn in the right form. I needed it to be degerminated as the germ contains a significant quantity of oils. (Oils are bad for head formation and retention…) The "high end" corn meal/grits were all whole grain, while the "bargain" stuff, although degerminated, was enriched, and I didn’t want those additives (especially the iron, which could be a problem for the yeast).

Finally, at the last minute (Sunday night), I found grits from Bob’s Red Mill that perfectly (excepting price) fit the bill…

Here are all of the ingredients (other than the yeast):

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I kegged the Bohemian Pilsner on Sunday night. I added about 700 ml of starter wort to the yeast cake in the carboy. Since the Boh. pils had been lagering for five or six weeks, the yeast cake was quite compact. I aggressively swished it around and poured it into the Erlenmeyer flask, along with a lot of foam. Since the garage was around 50 degrees F, I put the stir plate and flask in the garage on my work bench. Because the starter wort was at room temp, the yeast took off very quickly. And because the flask was already full of foam, it pushed through the airlock almost immediately. I decided to just loosely cover the opening with a piece of foil (to keep out any airborne bits…)

This is what it looked like in the morning:

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A wee bit of overflow…

The gelatinization temperature of corn is higher than the denaturing temperatures for alpha and beta amylase (the enzymes responsible for converting starches to sugar in brewing). To handle that, we perform a cereal mash. This starts by mixing the corn grits with a small (around 30%) of malted barley and about 5 cups of water per pound of grain. 

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Hold the temperature at about 100 deg. F for a 15 minute protein rest. Bring it up to saccharification temperature (around 150 deg. F) and hold it there for around 30 minutes. This allows the barley’s enzymes to partially attack the corn’s starches (milky white color in the liquid as shown in the picture below). This thins out the cereal mash which allows the next step (a long boil) to happen without the mash forming a thick goo with a propensity to burn…

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As the boil progresses, the corn gelatinizes. The mixture is so thick that it "pops" and can splash hot stuff on your hand while you stir. (And you have to stir a lot to keep if from burning on the bottom of the pot…)

We boiled for about an hour to be sure.

As you can see from the picture below, Joe is absolutely tickled pink that he doesn’t have to get burnt stir it any more. (Well, that and the fact that he’s enjoying my homebrew…)

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While Joe was stirring the boiling cereal mash, I was grinding a bit of material off of a pair of my stainless steel disconnects. (I had installed all of them - a dozen or so pairs - during the weekend.) Two of the male pieces were different from all of the rest and didn’t work with the female pieces I had. Luckily I had to remove material rather than add material…

Here’s one pair (not showing the lever arm for connecting/releasing). There’s a LOT of stainless steel fittings in my home brewery…

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After boiling, we added the grits mixture to the main mash (already in progress). Here I am checking the temperature of the mash…

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As mentioned in a previous post, Joe and I seek inspiration while brewing, searching out the most inventive brews to drive our creativity and fire up our imagination.

This session was no exception…

And to make it even better, John M. stopped by with a couple additional brews…

We started with Dogfish Head Brewery’s (Milton, DE) Burton Baton and Reaper Ale’s (San Diego, CA) Sleighor Double IPA (no longer available outside of San Diego County…) Excellent beers!

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Here’s the sparge in process. This beer is so light, you can barely tell the difference between the hoses containing water and those containing wort (and you’d probably be wrong about a couple of the hoses…). Of course, in this case, light in color does not mean light in flavor. This is NOT a light beer…

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Here’s another beer from Southern Tier Brewing Company, Big Red Imperial Red Ale. (We tried their Unearthly Imperial IPA last week.)

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We first-wort-hopped with whole Sterling hops (a cross between Saaz and Hallertauer).

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We bittered with Cluster hops (pellets) and used a late addition (15 minutes) of Saaz hops (pellets). (Cluster hops may be the oldest hop variety grown in the US. It was widely used by the pre-Prohibition (American) brewers for bittering because of the lower cost, but they still used Noble hops for aroma and flavor additions.)

During the boil, we enjoyed the hop aromas, the conversation, and (of course) some more inspiration…

Bell’s (Galesburg, MI) Two Hearted Ale, Breckenridge Brewery’s (Denver, CO) 471 Series Double IPA, and Arcadia Brewing Company’s (Battle Creek, MI) HopMouth Double IPA.

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After pitching the yeast and pumping in the oxygen…

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I’m not accustomed to using so much hop pellets. Apparently they tend to stick to the side of the kettle. Hopefully we didn’t lose out on too much flavor…

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The hop splooge mostly got filtered out by the whole hops…

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And, finally, the beers are gently put to bed in the fermentation fridge…

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I’m really starting to build up a lot of homebrew. I’m not drinking much at all since I’m still dieting. (Although the snacks I put out while brewing set me back a few days in that endeavor…)

Homebrew, Beer and more beer27 February 07 11:56 am

Joe & I, inspired by Bryan’s plans to make a Quad IPA, decided to push the envelope ourselves and make an "India Pale Barleywine".

We supplemented 30 pounds of grain with 13 pounds of dry malt extract to get a starting gravity of 1.110. (Should end up with about 12% alcohol by volume.) We had 16 ounces of whole hops and 6 ounces of pellet hops in the kettle, for an estimated (and likely meaningless) bitterness of 150+ IBU.

It was a nasty day - just above freezing with sleet and rain all day long. Joe (politely) asked his wife, Marsha, to get a tarp or something to keep us relatively dry while brewing under his deck. She found a cheap canopy which made it a much less miserable brewing session (didn’t warm us up any, of course…) Thanks Marsha!

Once we hooked up Joe’s pump (for the first time), we started the sparge and I ran back home to get a carboy. (Can’t remember everything - too bad I forgot a critical component…)

Here, Joe is stirring in the DME…

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We needed inspiration in such an extreme endeavor, of course. From Chico, CA, Butte Creek Brewing Company’s Revolution X (10th Anniversary) Organic Imperial IPA seemed just the ticket - especially with its motto, "Go Big or Go Home"

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The first hop addition (at 90 minutes) was the only bittering addition. Six ounces of Chinook hops at 12.8% AA.

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The wind started to cause problems with the propane burner, so I improvised a bit and came up with a wind barrier. Not pretty, but effective…

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While chilling out during the boil, Joe & Marsha had an early dinner (I was foolishly expecting to be home in time to eat with my family). Joe talked me into trying a bit of the wild boar that Marsha had cooked. All I can say is "fantastic!". They had cured it in brine for two days (changing the water once) and then let it sit in the fridge, seasoned, for another day before slow cooking it. Wow!

Extreme brewing means that you can’t measure your hops out in wimpy little bowls. You need buckets…

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The second hop addition was six ounces of Galena hops (13.6% AA) at 35 minutes for flavor.

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We continued seeking inspiration with Southern Tier Brewing Company’s (upstate New York) Unearthly Imperial IPA.

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Perhaps the big beers contributed to our forgetfulness, but we were at the very end of the brew (after adding the last two hop additions - six ounces of Cascades at 10 minutes and four ounces of Amarillo at 5 minutes) when we realized that we hadn’t sanitized the pump and plate chiller. Oops.

Once we got that done, the wort had sat at near boiling for a few minutes longer than I would’ve preferred. Unfortunately, it got worse…

We were trying to recirculate the wort through the chiller, rather than just go into the carboys. Why? I was hoping to clear up some of the pellet hop splooge by establishing a whole hop filter bed. Well, enough splooge got through that the chiller clogged. So, with the wort still at around 150 degrees F, we had to unhook the pump and chiller, run high pressure water through it to de-clog it and then recirculate sanitizer for a bit.

Surprisingly enough, we ended up with less wort than expected AND a lower gravity. Sigh.

Joe and I each ended up with about 4.5 gallons in the fermenter with a gravity of 1.110 or thereabout (I don’t have the "score sheet" with me). We were targeting 1.120 and 5.5 gallons each. BIG difference! Well, as I always say, "It’s still beer!"

Not wanting to waste all of the beery goodness trapped in the hops, I tossed about three gallons of water into the kettle with the leftover hops and boiled for ten or twenty minutes. I ended up getting about three gallons of 1.040 wort into another fermenter. Bonus beer! Of course, it is COMPLETELY unbalanced - mouth puckeringly bitter without the big malt backbone to offset the bitterness. I’m sure I’ll get very few takers when I serve this one…

While cleaning up, we celebrated and commiserated with some other interesting beers. From Pennsylvania, Weyerbacher Brewing Company’s Double Simcoe IPA; from Belgium, Corsendonk’s Abbey Pale Ale; and also from Pennsylvania, Tröegs Brewing Company’s Nugget Nectar. (Well, I had a Nugget Nectar - Joe had a Dogfish Head 90 Minute IPA…)

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Joe and Marsha insisted that I eat something before I left. (Just because I skipped food all day long…)

I ended up getting home quite late. If I had only been courteous enough to give Kel a call at some point to let her know I would be late, I probably wouldn’t have gotten a bit of cold shoulder when I got home…

I need to work on my consideration of others…

Anyway, the fermentation closet (and half the basement) smells freaking wonderful. Pure hop heaven.

It’ll be interesting to see how low our combo yeast (Nottingham dry & a starter of WLP099 High Gravity yeast) can take it…

I’m not sure when I’ll dry hop it. Maybe just before I keg it (probably in a year or so)…

Next week Joe and I will tackle a much less challenging brew, a Classic American Pilsner

Travel notes, Beer and more beer18 February 07 6:52 pm

Our second meeting in Oakland ended around 6 p.m. Uno’s flight (from San Francisco airport) wasn’t until 9:50 p.m. Since we had some time, we went to dinner with the customer at Scott’s Seafood Restaurant on Jack London Square.

Following the customer’s recommendation, I had the lobster bisque and some kind of fish (can’t remember and it’s not on the online menu, but it was excellent). The customer picked a nice white wine and made sure to refill my glass…

Dieting on the road can be difficult.

Especially when my willpower is broken down by a couple of glasses of wine.

So, as an example of my weakness, after dinner I walked around the corner from the hotel to MoBev and picked up a bomber of Bison Brewery’s "single hop series" version of their Organic IPA - brewed only with Columbus hops. Yumm! (Bison is located in Berkeley, just up the road from Oakland.)

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I also brought three bombers (other brews) home with me. I’ll hold off on trying them…

At least as long as my poor willpower allows…