tag:blogger.com,1999:blog-40474615254923333872024-02-02T02:02:46.329-08:00KC Hop HeavenT. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-4047461525492333387.post-18423457507916204332012-09-10T12:37:00.000-07:002012-10-02T11:37:21.076-07:00Oktoberfest 2012 Event Information<form action="https://www.paypal.com/cgi-bin/webscr" method="post" target="paypal">
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Please navigate the below buttons to RSVP to Oktoberfest. This is going to be an amazing event, and we look forward to seeing each and every one of you.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Be sure if you want a stein to <b>preorder</b>. There are only 50 available, and the price will increase the day of to $50 just for the stein (<b><u>IF</u> </b>there are any left). Also <b>preorder</b> your shirt if you would like one! It helps us so we can order the correct amount without getting stuck with a bunch, AND the price increases to $20 the day of the event!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Final Product!</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Just go down the line and add anything you would like and it will automatically update your cart. Then you can checkout a single time. Please add any names of people that will be attending. <u><b>Thank you!</b></u></span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>If you wish to preorder/donate early please use the below buttons and input your name in the spot provided so we can associate your donation with your name.</b> Thanks!</span></td></tr>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>If you choose not to preorder/donate before the event and want to donate the day of please: </b></span><br />
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">PLEASE have a designated driver. We encourage </span><b style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><u>NO </u></b><span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">drinking and driving whatsoever. There are plenty of cab companies out there, and we will have the numbers for at least THREE cab companies. If you need a number, let us know! This will also help with parking. There is quite a bit of parking, but it is still limited, so please CARPOOL out there. SERIOUSLY.... Carpool!</span><br />
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<b><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Date/Time:</span><span style="color: #5a5a5a; font-family: Verdana, sans-serif;"> </span></span></b><span style="color: #666666;"><span style="font-family: Trebuchet MS, sans-serif;">Saturday September 29th, from Noon - 6pm.</span><span style="font-family: Courier New, Courier, monospace;"> </span></span><br />
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<b><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Location:</span></span></b><br />
<span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">The Pavillion at City Park, Kansas City, Kansas</span></span><br />
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<span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">It is the huge shelter at the very top of City Park, just keep driving up and you cannot miss it.</span></span><br />
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<a href="http://www.bing.com/maps/?v=2&cp=qhh6t473b4qm&lvl=16&dir=0&sty=b&where1=Kansas%20City%2C%20KS&q=kansas%20city%2C%20ks&FORM=LMLTCC">Link to Map</a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Some FAQ's:</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Am I allowed to bring my own food and beverages into the festival area?</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Yes, but keep in mind we will be providing food and drink.</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Are there seats available or do I bring my lawn chair or blanket?</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">There are plenty of picnic tables located inside the Pavillion. If you'd like to be in the sunshine as it will be an excellent day, please bring blankets and lawn chairs! Many people in the past have chosen to bring lawn games, these are encouraged as well.</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Are there restrooms and parking?</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Restrooms are located within a short distance from the Pavillion.</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Are pets allowed?</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Yes! Please bring your pets. Pets must be kept on a leash at all times, and able to play nicely with other pets and people!</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Are children allowed to come?</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Oktoberfest is a 21 and over event by nature, but; we do understand child-care circumstances come up and children are allowed.</span><br />
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<b><span style="color: #666666; font-family: Trebuchet MS, sans-serif;">How do I become a vendor at Oktoberfest next year?</span></b><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Please talk with our Event and Vendor Coordinator Kyle Fitzgerald at the event.</span><br />
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<b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">For any additional information, please RSVP to <a href="mailto:kc.oktoberfest@gmail.com">KC.Oktoberfest</a>.</span></b></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>Thanks,</b></span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><b>The Oktoberfest Team</b></span><br />
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T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com2tag:blogger.com,1999:blog-4047461525492333387.post-76060989811276259772012-07-26T05:00:00.003-07:002012-07-26T13:28:49.414-07:00Oktoberfest 2012<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB6rCZG6Bt-i6sMHu4nS1DS7aMX7OO5jNjdPF9DlzCXw8mBkKUAgyEO9hFGHyuV_otfggylke2S3tmH7L8uH-aWO_0d6WulNJq-bXG2Igl3AnOWOkMLTBy4pKe7snI6yHzr8vFfdIrVg/s1600/Oktoberfest_eBlast+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwB6rCZG6Bt-i6sMHu4nS1DS7aMX7OO5jNjdPF9DlzCXw8mBkKUAgyEO9hFGHyuV_otfggylke2S3tmH7L8uH-aWO_0d6WulNJq-bXG2Igl3AnOWOkMLTBy4pKe7snI6yHzr8vFfdIrVg/s1600/Oktoberfest_eBlast+(1).jpg" /></a></div>Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-33277372068576559522011-08-21T10:27:00.000-07:002011-08-21T10:27:58.545-07:00Hefeweizen Brew DayWith the temperatures outside remaining under 100 I decided it was time to fire up the brew kettle. I will be doing a lot of tailgating in the upcoming months in Manhattan for some KSU football. I wanted to brew something for the first couple games that is light and easy drinking since the outside temps will proly still be on the hot side. I have been drinking a lot of the Dortmunder and Bitter I have on tap right now so I wanted something different. My wife suggested a Hefeweizen since I hadn't made one this summer. I figured that would be a great beer that would appeal to the other tailgaters in the hot weather. <br />
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My recipe for a German style Hefeweizen is fairly simple. I use 50% German Pilsner malt and 50% White Wheat malt. Any German noble hop will do to hit your IBUs. This beer isn't about the hops so it isn't that important which variety you choose. For this batch of Hefeweizen I choose to use Tettnang because I had around 1 pound of these in the freezer. Trying to clean out the freezer of hops before the new crop of hops come in to <a href="http://www.hopsdirect.com/">Hops Direct</a> this fall. <br />
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After the boil I hooked up the garden hose to the immersion chiller as usual. The ground water here in Kansas is hotter than normal because of the extremely hot summer we have had. I knew that the ground water with the immersion chiller wasn't going to get my wort down to pitching temperature without some help. I was going to have to break out my pond pump with ice water to assist in the cooling process. I use this setup when I brew lagers to get my wort down to 55*F. I purchased a pond pump from Home Depot that you would use in a small fish pond. I place that at the bottom of a brew bucket and fill the bucket with ice. I put enough water in the bucket to get the pump going and the hot water coming back will melt the ice to keep the pump from running dry. I attached the pump to the immersion chiller and run the ice water through the chiller to help bring the wort down to 60-65*F. I use the hose water to first get the wort down to 80-85*F then I hook up the ice water. This works really well and I only use one 20 lb. bag of ice. If your struggling to get your wort down to pitching temperature with this hot summer weather, give this technique a shot. It is really inexpensive and works extremely well.<br />
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I used the Wyeast 3068 yeast. If you like your hefeweizen to have more of the clove flavor ferment this beer in the low 60s or if banana is your thing then ferment in the upper 60s to lower 70s. I like the banana but in lower amounts so I generally ferment this beer around 64-66. I have posted the recipe below if you want to give this beer a shot. Cheers!!<br />
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<pre>Recipe: Weissbier
Brewer: Ashley Strube
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 12.00 gal
Boil Size: 15.38 gal
Estimated OG: 1.053 SG
Estimated Color: 3.9 SRM
Estimated IBU: 22.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
11 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 50.00 %
11 lbs White Wheat Malt (2.4 SRM) Grain 50.00 %
2.50 oz Tettnang [4.40 %] (60 min) Hops 22.2 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 22.00 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 7.00 gal of water at 163.4 F 152.0 F
10 min Mash Out Add 4.00 gal of water at 200.0 F 168.0 F
</pre>Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-15646838983313548172011-08-07T17:08:00.000-07:002011-08-07T17:08:17.798-07:00Belgian Trippel BottlingI know I know im thinking the same thing, it has been along time since the last post. Well when you brew around 100 gallons of beer in just over a month it tends to wear you out. That's what all the of the Hop Heaven crew did to pull off Maifest 2011. The hot weather here in KC hasn't helped with the brewing schedule either!! It has been in the upper 90s or 100 for what seems like the whole summer.<br />
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I brewed a Belgian Trippel back in November and just got around to bottling it. I normally keg all my brews but I like my Belgian styles bottle conditioned. I think it brings out something in the beer that kegging eliminates. I normally bottle in 750ml bottles, 22oz bombers or 16oz flip top bottles. The 16oz flip tops are bottles that I bought from a WWII veteran that lives in Leavenworth. I was scouring Ebay one day looking for some cheap flip top bottles when I stumbled across these bottles. There were (4) cases of bottles he brought back from Germany during WWII. They are in the plastic cases and they had the original labels on them when I received them. He was planning to brew his own beer and bottle them in these bottles. He never actually used them once he returned and they have been in his basement every since. I bottled some of the beer in a case of the German flip tops and the rest in a case of 1 liter flip tops. Here is the recipe below if your interested in brewing this for yourself. It is a simple recipe as far as the grain bill goes but you wouldn't know it from tasting it. The recipe is posted below for your enjoyment!! Cheers!!<br />
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<pre>Recipe Specifications
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Batch Size: 12.00 gal
Boil Size: 15.38 gal
Estimated OG: 1.075 SG
Estimated Color: 4.6 SRM
Estimated IBU: 34.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
24 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 81.36 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 1.69 %
1.00 oz Tradition [6.90 %] (60 min) Hops 11.9 IBU
1.50 oz Tradition [7.50 %] (60 min) Hops 19.5 IBU
1.50 oz Glacier [6.50 %] (10 min) Hops 3.4 IBU
5 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 16.95 %
2 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Mash Schedule: Single Infusion
Total Grain Weight: 24.50 lb
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Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 8.17 gal of water at 160.7 F 150.0 F
10 min Mash Out Add 3.95 gal of water at 210.3 F 168.0 F </pre><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyrImLRINyOjfYpTCRgwBiIEAfjKtCUtwUbJ-XJ0CYG1_tR4tiveuq87ooVLYT9IYZKkPjRd7K8KDzN1UCX1RwJpn1qgCRkT9hdwWUkfyVmPGD68tn8zTD7JgALlCtPWnKktZT1io0hk/s1600/Brewing1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyrImLRINyOjfYpTCRgwBiIEAfjKtCUtwUbJ-XJ0CYG1_tR4tiveuq87ooVLYT9IYZKkPjRd7K8KDzN1UCX1RwJpn1qgCRkT9hdwWUkfyVmPGD68tn8zTD7JgALlCtPWnKktZT1io0hk/s640/Brewing1.jpg" width="640" /></a></div>Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-82169375281692358422011-05-15T16:46:00.000-07:002011-05-15T16:46:31.879-07:00Maifest 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLj0ep6iCPQb1Z72G3MToPz3tTChZqu6JkROiR-KX7rUGPynI6Szr5X_4MiKCiasNUTp1Q29eIFxf0rSJ0Plfi9eGyL5nqihDTUf4pOEm-hFrcX4R7HT6y6QeHq2MCwoWf1A3-WqZ-To/s1600/IMG_1110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLj0ep6iCPQb1Z72G3MToPz3tTChZqu6JkROiR-KX7rUGPynI6Szr5X_4MiKCiasNUTp1Q29eIFxf0rSJ0Plfi9eGyL5nqihDTUf4pOEm-hFrcX4R7HT6y6QeHq2MCwoWf1A3-WqZ-To/s640/IMG_1110.JPG" width="640" /></a></div><br />
This past Saturday, the KCHopHeaven crew hosted the 2nd annual Maifest. It turned out to be a beautiful day to be outside with family and friends drinking exceptional beer. We could not have asked for a better turnout. We saw all the usual suspects from last year and lots of new faces that came out to enjoy the beer and food. The beer flowed all afternoon and the crowd stayed until the end when we gave out a few prizes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfqfiyo3dw-EDlnuIFIHwpHLpxFJ0Uxlr7wRGgYS4398Fa2GFO1NgX3OtXg2JigzHz03YR-sg8zmzepTem2Q0mhQEuTIxm-AEcZYFFSM6keohhZvBr8-uNhWfhDrW2SFqC3zWOEKJyb0/s1600/Maifest+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfqfiyo3dw-EDlnuIFIHwpHLpxFJ0Uxlr7wRGgYS4398Fa2GFO1NgX3OtXg2JigzHz03YR-sg8zmzepTem2Q0mhQEuTIxm-AEcZYFFSM6keohhZvBr8-uNhWfhDrW2SFqC3zWOEKJyb0/s640/Maifest+2011.jpg" width="640" /></a></div><br />
We drew (4) beer review sheets out of hundreds submitted. The lucky four won these great prizes:<br />
<ul><li>Grand Prize: (5) gallons of custom homebrew (48 – 12oz bottles) </li>
</ul><ul><li>First Prize: 1.5 Liter of Champagne Beer (Belgian Strong Golden Ale) and (4) Maifest 2011 pint glasses </li>
</ul><ul><li>Second Prize: 60 count bottle of LIFE= focus+energy and a Life= shirt of your choice </li>
</ul><ul><li>Third Prize: (3) pack sampler from Oddly Correct Coffee Roasters </li>
</ul><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqGS6rk5Q9LiTpAzFhosl5WQ8GzE06QTYS-Kj2MLBuBZeGNU7LQHUHWm3eTgMhHrSToGx1YfQJ16R9KZCdfmeKm3RnD6842gY7GuLmfzSl6iXjFURvsIG8ro-HlmxD86cbRuQRitjVSQ/s1600/Maifest+20112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqGS6rk5Q9LiTpAzFhosl5WQ8GzE06QTYS-Kj2MLBuBZeGNU7LQHUHWm3eTgMhHrSToGx1YfQJ16R9KZCdfmeKm3RnD6842gY7GuLmfzSl6iXjFURvsIG8ro-HlmxD86cbRuQRitjVSQ/s640/Maifest+20112.jpg" width="640" /></a><br />
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We would like to thank <a href="http://www.oddlycorrect.com/">Oddly Correct</a> for donating the coffee for our Coffee Club to pour the Porter through. It made the beer outstanding!! The crowd definitely agreed because the beer didn’t last long. <a href="http://www.life-equals.com/">Life=</a> also participated in the Maifest activities. We would like to thank them as well for donating a prize package.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZXNRob3wwPtIGNHHGWDenpOU5JyZjPu8KVsYXQVLQeE-X_ocBwBPoA08T-J2jRfpGUJLGSE_D6NIxteZJnmXqN0eNe_LhcXKlMU3msRtHtWUW6u_6HkQK3xVENwlw8a9y37cnxmMZOw/s1600/Maifest+20113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZXNRob3wwPtIGNHHGWDenpOU5JyZjPu8KVsYXQVLQeE-X_ocBwBPoA08T-J2jRfpGUJLGSE_D6NIxteZJnmXqN0eNe_LhcXKlMU3msRtHtWUW6u_6HkQK3xVENwlw8a9y37cnxmMZOw/s640/Maifest+20113.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> <br />
Last but not least, we would like to thank all the people that helped make this event possible. If anyone is interested in learning how to homebrew let us know. We are always brewing so you could stop by and check out the process. We are always willing to help new brewers get started in the hobby. Below are some pictures taken during the event. Cheers!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaKsDHzVbVK3j_oyZ4Kqpl6cpDGpy4_MclHbbM2wpjWbCtcZGJME9FsvM5s5cRQ_StX-A-AJqihy6qtTxhhnGlCv9RZu5_2aRsTbHjnhEkO4JfFmVmPNVGoJonrrutL7X5Enrvupwj9w/s1600/Maifest+20114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaKsDHzVbVK3j_oyZ4Kqpl6cpDGpy4_MclHbbM2wpjWbCtcZGJME9FsvM5s5cRQ_StX-A-AJqihy6qtTxhhnGlCv9RZu5_2aRsTbHjnhEkO4JfFmVmPNVGoJonrrutL7X5Enrvupwj9w/s640/Maifest+20114.jpg" width="640" /></a></div>Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-83775873773713184412011-05-04T08:50:00.000-07:002011-05-04T11:37:52.461-07:00Maifest 2011 - Please Read<p>Here are some general thoughts and reminders for Saturday, ALMOST HERE!!!! The <a href="http://www.weather.com/weather/weekend/USKS0298">weather </a>is looking like it's going to be awesome!!!<br /><br /><b>Please keep in mind that this is a LIMITED event and not a PUBLIC event. Please refrain from posting this event publicly, or in venues where it may be read by a lot of people. This is meant to be a private event to include our close family and friends and their friends. Thank you!</b><br /><br />The event will be held from 12 p.m. to 6 p.m. at City Park, in Kansas City, KS. Please see<a href="http://kchopheaven.blogspot.com/2011/03/maifest-2011-may-7th.html"> previous post</a> for exact location. Here is the days beer menu, there will also be prizes given away to people who return a rating card (see bottom of post) that we will have at the event.</p><br /><p></p><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KKEcKdzXjeXgeSKVA-92seDCcxshYYmtC8pF9TjkCZvtNkIK2KNgts9vOCsIJyV1m7P_nQ0pxFspEIAO9pp5yhyphenhyphenD1kv2DcRAd_QZt35KM34kDcEfHEFbKdD_Mdeua11Lkv8Nri6UIOF1/s1600/MF_Menu.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KKEcKdzXjeXgeSKVA-92seDCcxshYYmtC8pF9TjkCZvtNkIK2KNgts9vOCsIJyV1m7P_nQ0pxFspEIAO9pp5yhyphenhyphenD1kv2DcRAd_QZt35KM34kDcEfHEFbKdD_Mdeua11Lkv8Nri6UIOF1/s320/MF_Menu.jpg" width="207" height="320" /></a></div><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"></div><br />PLEASE have a designated driver. We encourage NO drinking and driving whatsoever. There are plenty of cab companies out there, and we will have the numbers for at least THREE cab companies. If you need a number, let us know! This will also help with parking. There is quite a bit of parking, but it is still limited, so please CARPOOL out there. SERIOUSLY.... Carpool!<br /><br />We will have <a href="http://kchopheaven.blogspot.com/2011/04/maifest-2011-tee-shirts.html">shirts for sale</a> at the event. We ordered about 35 extras, so make sure to pick one up early to make sure you get your size. They will be $15... cash money.<br /><br />This event costs quite a bit to put on, so we appreciate and thank you in advance for any donations you may wish to provide ($15 suggested). These monies will be to help pay for the facility rental, food, swag, etc. NO donations will be put toward the cost of producing ANY beer. For those so inclined to donate, we will have a newly designed PINT GLASS for YOU!<br /><br /><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrH4PRBsypUtp8ddx9GlRZw7k1WJYc_IkRWouLEbZWBliP0axqAd423KodU2DN-t_EfBDfiAxTIB_xEKVy9IgKqFJYtkPpJhbY912pyS2481tQsIMrFwMIPczbQpQFhPtgYsl_PUWMf5DD/s1600/Maifest+Pint+Glasses.png" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrH4PRBsypUtp8ddx9GlRZw7k1WJYc_IkRWouLEbZWBliP0axqAd423KodU2DN-t_EfBDfiAxTIB_xEKVy9IgKqFJYtkPpJhbY912pyS2481tQsIMrFwMIPczbQpQFhPtgYsl_PUWMf5DD/s320/Maifest+Pint+Glasses.png" width="320" height="293" /></a></div><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"></div>If you guys have any questions, shoot us an email at maifest2010@gmail.com<br /><br />Some FAQ's:<br /><br /><b>Am I allowed to bring my own food and beverages into the festival area?</b><br />Yes, but keep in mind we will be providing food and drink.<br /><br /><b>Are there seats available or do I bring my lawn chair or blanket?</b><br />There are plenty of picnic tables located inside the Pavilion. If you'd like to be in the sunshine as it will be an excellent day, please bring blankets and lawn chairs!<br /><br /><b>Are there restrooms and parking?</b><br />Restrooms are located within a short distance from the Pavilion.<br /><br /><br />Parking is limited and the Maifest Team strongly encourages you to carpool and/or get dropped off and take a cab home. We will be providing cab numbers upon request, and strongly discourage drinking and driving.<br /><br /><b>Are pets allowed?</b><br />Yes! Please bring your pets. Pets must be kept on a leash at all times, and able to play nicely with other pets and people!<br /><br /><b>Are children allowed to come?</b><br />Maifest is a 21 and over event by nature, but; we do understand child-care circumstances come up and children are allowed.<br /><br /><b>How do I become a vendor at Maifest next year?</b><br />Please talk with our Event & Vendor Coordinator Kyle Fitzgerald at the event.<br /><br /><br /><b>How can I contribute to Maifest?</b><br />Event goers are asked to please donate $15 per person, which will go to operating expenses of this awesome event! As important, you can also contribute by filling out a rating card provided at the event in order to help us increase the quality of our beers! THERE ARE PRIZES THAT WILL BE GIVEN TO PEOPLE WHO RETURN THESE!!!!! Only cards with the name and email information included will be eligible for winning. Here is what the card will look like:<br /><br /><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfi1I-szhbQ5YYwDUVnBCuXJlgAgyzvyD0X5jf5yPUxq_6DzR16A49-lllra7iSan5C-3KZreoj_GT-zSnAPMkmgOz4kSti9jDdoGVyfBtaoH4BVO6q5FiVBbKtKRj2kqGB_5XhxNrljj/s1600/MF_RatingCard.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfi1I-szhbQ5YYwDUVnBCuXJlgAgyzvyD0X5jf5yPUxq_6DzR16A49-lllra7iSan5C-3KZreoj_GT-zSnAPMkmgOz4kSti9jDdoGVyfBtaoH4BVO6q5FiVBbKtKRj2kqGB_5XhxNrljj/s320/MF_RatingCard.jpg" width="123" height="320" /></a></div><br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"></div><br /><br />And of course, have a great time!<br /><br /><br />Thanks,<br />The Maifest TeamT. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com2tag:blogger.com,1999:blog-4047461525492333387.post-40980757666804602342011-04-11T12:33:00.000-07:002011-04-12T05:36:34.452-07:00Maifest 2011 - Tee ShirtsWe are proud to showcase this year's tee shirt design for <a href="http://kchopheaven.blogspot.com/2011/03/maifest-2011-may-7th.html">Maifest 2011</a>!! The shirts will be available in both men's and women's. Everybody loved the shirts from last year so we decided to go with the same shirt material and style but with a new design. Shirts are available for the pre-order price of $12 for the next two weeks. After the April 25th cutoff, the price will increase to $15 per shirt. <br />
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Last year we ran out of shirts very quickly (sorry Graham and Oz), so we highly recommend taking the time to pre-order. Payment is not required to pre-order but would be appreciated. So take a look at the designs, admit that you can't live without one, and click the Buy A Shirt button at the bottom of the post. Just make sure that you put your size in the comment line within PayPal. If you don't wish to pay now but still want to pre-order, send an email to <a href="mailto:maifest2010@gmail.com">maifest2010@gmail.com</a> with the following: name, shirt quantity, and shirt sizes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKgR5qjxnd7oMJoedC6CRZ1QQpvk-EnIPvMQduAMq9n9es5kE60jq91i8SEfK9W-N4VsyAyUMfoMdfLf8qfESbttTnNZc2UVYxuXKr4LqC_QSUmspL3k51eNeyXbpxTi1Fht8oTgFd77I/s1600/T_Shirt.png"></a>Kyle FitzGeraldhttp://www.blogger.com/profile/15259791725880932832noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-20795928349062451872011-03-12T05:22:00.000-08:002011-04-14T12:30:26.240-07:00Maifest 2011 - May 7th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pzGywF5HqlF8PPFnV3rMfTp8L3g_NntP3INISYLiXqyWyucvbbImqQGF5pstlDxeXIWU8Ac7Opoo-ALQVRDC6GFFEyXjipfFVqTFWYbLyiGV4kvPk63Uqq48o7MsmUM5QplulG-4zDU4/s1600/Maifest_11%255B1%255D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5586628817555384914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pzGywF5HqlF8PPFnV3rMfTp8L3g_NntP3INISYLiXqyWyucvbbImqQGF5pstlDxeXIWU8Ac7Opoo-ALQVRDC6GFFEyXjipfFVqTFWYbLyiGV4kvPk63Uqq48o7MsmUM5QplulG-4zDU4/s320/Maifest_11%255B1%255D.jpg" style="display: block; height: 298px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div class="MsoNormal" style="margin: 0in 0in 12pt;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">The weather is warming and the days are getting longer, which means that it is time to celebrate the coming of summer with the second annual Maifest. For all of you who attended last year, we thank you. For those of you whom have never heard of Maifest get ready for an awesome beercentric festival filled with friends, family, food, and of course a plethora of homebrew! If you are in doubt and don’t know if this is for you, check out how last year’s <a href="http://kchopheaven.blogspot.com/2010/06/maifest-pictures.html">Maifest</a> went. At Maifest 2010 we drank 18 different beers, ate 214 sausages and 100 burgers. Over 300 friends and family attended and we are expecting plenty more this year. 400? 500? 600? We’ll see. Don’t worry my friends; there will be plenty of beer. </span></span><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">The festival will kick off at 12PM and the beer will flow until 6:00PM. This year’s lineup will cover even more beer styles including favorites from last year: Belgian Ales, German Session Beers and of course HOPOCALYPSE! We have also added a <a href="http://kchopheaven.blogspot.com/2010/06/oak-barrel-aging-for-homebrewers-part-1.html">55 gallon American Oak Barrel</a> to our arsenal so get ready for a couple specialty beers with excellent oak flavor. <o:p></o:p></span></span></div><br />
<div style="text-align: center;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><b>PLEASE HAVE A DESIGNATED DRIVER!</b></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><br />
As a special treat, we will have Gregory Kolsto with us. Gregory started the nano coffee roaster <a href="http://www.oddlycorrect.com/">Oddly Correct</a> which produces, in my humble opinion, the best fresh roasted coffee in town. We’re not sure what all Gregory will be bringing to the table, but we’re sure it will be good. Think Hop Hammer with fewer hops and more beans. The coffee club! Good thing we’ll have our local blackcoffeesmith to run that puppy. </span></span><br />
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<div style="text-align: center;"><b><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><o:p> </o:p></span></span></b></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"> Food will be provided in the form of Bichelmeyer sausages and locally raised beef burgers with some sides to fill in the gaps. The beer and food are free so bring your beer loving friends, just <b>make sure that they are 21 or older and bring an I.D. </b></span></span><br />
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<div style="text-align: center;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><a href="http://kchopheaven.blogspot.com/2011/04/maifest-2011-tee-shirts.html"><b>T-Shirt Info</b></a> <o:p></o:p></span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><o:p></o:p></span></span></div><br />
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We will be coming out with more information as the day approaches so stay tuned. For now, here is the current beer menu to wet your appetite! </span></span><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><o:p></o:p></span></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 12pt;"><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><u>This Year’s Beer List</u></span></b><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Note: Italicized beers are the favorites from last year, retooled and even better!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 12pt;"><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Brewer: Kyle FitzGerald</span></b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><br />
<i>10 G. Bavarian Wheat<br />
10 G. Belgian Wit<br />
15 G. Maibock<br />
10 G. Hefeweizen<br />
15 G. Pilsner</i><br />
10 G. Extra Special Bitter (ESB)<br />
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</span><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Brewer: Thomas Sanford</span></b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><br />
</span><i><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">10 G. Imperial IPA (with optional Hop Hammer)<br />
10 G. Amber Ale<br />
10 G. Brown Ale</span></i><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';">10 G. Porter (with optional Coffee Club)<br />
10 G. American Strong Ale<br />
10 G. Belgian Golden Strong Ale</span><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';">10 G. Black IPA<br />
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</span><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Brewer: Ashley Strube</span></b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><br />
<i>10 G. Belgian Trippel<br />
10 G. Belgian Blonde</i></span><br />
<i><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">10 G. Saison</span></i><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';"> 10 G. Patersbier<br />
10 G. Rye Pale Ale<br />
10 G. Irish Red Rye<br />
10 G. Dusseldorf Altbier<br />
10 G. Dortmunder Export<br />
5 G. Smoked Porter</span><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><br />
</span><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><o:p></o:p></span><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Guest Brewer: Chris Thowe</span></b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"></span><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';">10 G. American Wheat</span></div><div class="MsoNormal" style="margin: 0in 0in 12pt;"><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Barrel Beers – aged in an American Oak Barrel</span></b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"><br />
5 G. Oak Aged Russian Imperial Stout<br />
5 G. Oak Aged Russian Imperial Stout with Chocolate and Orange</span><br />
<span style="color: #5a5a5a; font-family: 'Trebuchet MS';">5 G. Virgin Russian Imperial Stout<br />
10 G. Oak Aged Wee Heavy<br />
10 G. Virgin Wee Heavy<br />
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<b><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">Location:</span></span></b><br />
<span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">The Pavilion at City Park, Kansas City, Kansas</span></span><br />
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<span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">It is the huge shelter at the very top of City Park, just keep driving up and you cannot miss it.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdB5QZv0Fd61U_UO1NFlpVf0N-0a9fUCINWa5a5M2s50hbpFnDMXgtVN8m_sBPttWxQPZaDrlAZyObFe5OYrKzmUXWQlfosniSbRMZmH1Zm0XTJyZkg0FuCloec1HSri5k_97YW8VEHjH/s1600/map.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdB5QZv0Fd61U_UO1NFlpVf0N-0a9fUCINWa5a5M2s50hbpFnDMXgtVN8m_sBPttWxQPZaDrlAZyObFe5OYrKzmUXWQlfosniSbRMZmH1Zm0XTJyZkg0FuCloec1HSri5k_97YW8VEHjH/s320/map.gif" width="320" /></a></div><div></div><div><br />
<div style="text-align: center;"><a href="http://www.bing.com/maps/?v=2&cp=qhh6t473b4qm&lvl=16&dir=0&sty=b&where1=Kansas%20City%2C%20KS&q=kansas%20city%2C%20ks&FORM=LMLTCC">Link to Map</a></div></div><span class="apple-style-span"><span style="color: #5a5a5a; font-family: 'Trebuchet MS';"> </span></span><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 12pt; text-align: center;"><b><span style="color: #5a5a5a; font-family: 'Trebuchet MS';">For any additional information, please RSVP to <a href="mailto:maifest2010@gmail.com"><span style="color: #82c015;">maifest2010@gmail.com</span></a>.<o:p></o:p></span></b></div>Kyle FitzGeraldhttp://www.blogger.com/profile/15259791725880932832noreply@blogger.com4tag:blogger.com,1999:blog-4047461525492333387.post-67583617044517791212010-12-15T16:49:00.000-08:002010-12-16T07:35:45.686-08:00Oak Barrel Aging for Homebrewers (Part 3)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoeKN8tIKRy62Er0BSbMxOB-F064oCKyJapB3lBOLMOH4KNcORBFXcNw2CAo0iFZuG1FFJ6siDD3HOsAuarTE8c5Pn7Wi7ODTG4FRjclLLP1waSE6SbCHkwlaJI9ZudMfvDWqhXhlkRev/s1600/Christmas+and+Barrel+099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoeKN8tIKRy62Er0BSbMxOB-F064oCKyJapB3lBOLMOH4KNcORBFXcNw2CAo0iFZuG1FFJ6siDD3HOsAuarTE8c5Pn7Wi7ODTG4FRjclLLP1waSE6SbCHkwlaJI9ZudMfvDWqhXhlkRev/s640/Christmas+and+Barrel+099.JPG" width="640" /></a></div><br />
The day of transferring our Russian Imperial Stout to our new 55 gallon American Oak (heavy charred) barrel was finally upon us. With the winter's first blanket of snow outside we finally were ready to take the 12 fermentation vessels of beer and get them into an oaky new home! We brewed this beer on October 30th and wanted to give it time to really finish out before introducing it to the barrel. We transferred it from bucket to barrel on December 12th which gave it about 43 days to completely ferment and settle out.<br />
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We followed our prescribed steps to preparing the barrel found <a href="http://kchopheaven.blogspot.com/2010/06/oak-barrel-aging-for-homebrewers-part-1.html">HERE</a>. Unfortunately, after letting the barrel fully soak up the water and expand, and filling the barrel with a water/barrolkleen mixture, we discovered a tiny leak in the end of the barrel. To fix this problem, a small wedge of natural cork was cut and hammered into the hole.<br />
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After soaking up liquid, the cork followed the oak's lead and expanded, thus stopping the leak! After fixing the leak and cleaning away the barrolkleen, we moved on to the next step. We dissolved 1 Oz. of citric acid and 2 Ozs. of sodium metabisulfite into 2 gallons of warm water, and used this mixture to rinse the inside of the barrel for about 10-15 minutes. This was done to kill any wild bacteria/yeasts.<br />
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We rinsed the barrel out until the water was running clear, and put it on it's stand where it will rest<br />
until the beer is ready. <br />
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We moved all of the buckets to the garage so that they were ready to transfer. My HERM's system has a March pump attached to the body, and we wanted to use this to move all of the beer instead of the tedious task of siphoning it all. We set this all up and then took a set of Final Gravities which averaged about 10 Brix. After adjusting for the alcohol, we came up with a calculated ABV of around 9-9.25%.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dsdG_MGaxMc3ctsPWn79nocBWtISzBIQ29Fq05sukn235uOkAJHa1USoDoCIEB89pPN_j2N40gE92lOhJOMa5zsDVrWxPJpJ9-LBMz8UjBhJEWyBas2sLBy9lB6326d20xB54HeGolgG/s1600/Christmas+and+Barrel+042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dsdG_MGaxMc3ctsPWn79nocBWtISzBIQ29Fq05sukn235uOkAJHa1USoDoCIEB89pPN_j2N40gE92lOhJOMa5zsDVrWxPJpJ9-LBMz8UjBhJEWyBas2sLBy9lB6326d20xB54HeGolgG/s200/Christmas+and+Barrel+042.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2jNNfEq6JT8VoL9lztaxp34e0dueiK8VzjweQyPa5duyBTx6gUb4RG7o8C-PIN1z_85nyt_QgJWLMnw_4rTXL6daW6tUBEi8bnPJbZKgumqvdmjRBJl4LhgYeUuVKMjVn_CHClz9w0Jd/s1600/Christmas+and+Barrel+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2jNNfEq6JT8VoL9lztaxp34e0dueiK8VzjweQyPa5duyBTx6gUb4RG7o8C-PIN1z_85nyt_QgJWLMnw_4rTXL6daW6tUBEi8bnPJbZKgumqvdmjRBJl4LhgYeUuVKMjVn_CHClz9w0Jd/s200/Christmas+and+Barrel+046.JPG" width="200" /></a></div><br />
It tasted pretty good and will definitely benefit from the added complexities of the oak barrel. We made 60 gallons of the beer originally. We put 55 gallons in the barrel and kept 5 gallons in a carboy to age as a control. This will give us an idea of what the stout tasted like sans oak flavor. Because this is a new barrel we will probably start testing the flavor fairly soon as to make sure and get the beer off of the oak before it becomes to flavor dominant. Overall the process went smoothly and we are excited to taste the results! Cheers and we look forward to letting everyone know how this turns out!<br />
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All photos courtesy of Libby ConnellT. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com4tag:blogger.com,1999:blog-4047461525492333387.post-78035998503963673142010-11-20T12:38:00.000-08:002010-11-20T12:38:25.145-08:00Cooking with Brewing Equipment - Sous Vide Style!I came across an article earlier this week about Dr. Nathan Myhrvold, a Microsoft millionaire who decided to follow his passion for cooking and develop a cookbook. This cookbook (<a href="http://modernistcuisine.com/">http://modernistcuisine.com/</a>) started as a pet project that was supposed to be 300 pages and ended up taking over three years to develop and is 2400 pages long! In the article it talked about his use of Sous Vide (<a href="http://en.wikipedia.org/wiki/Sous-vide">http://en.wikipedia.org/wiki/Sous-vide</a>) which is a style of cooking re-discovered in the 60's and 70's that has been slowly spreading around the world.<br />
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Right now, it is used mainly in high-end restaurants around the world. However, there has been a slow adoption among home based chefs and it has been increasing in popularity recently. This website has some interesting information on it (<a href="http://www.cookingsousvide.com/">http://www.cookingsousvide.com/</a>). The basic idea of the cooking style is to use precise temperature control to cook a meat EXACTLY to the desired temperature of serving, without the possibility of overcooking it. To do this, the meat is vacuum sealed with some spices/herbs. <br />
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Then the vacuum sealed package is placed into a temperature controlled water bath.<br />
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Coincidentally, my Hot Liquor Tank has a PID controller on it which can precisely control it's temperature. This is where it relates to brewing beer. Anyone with a brewing setup that can control water temperature for an extended period of time has the equipment to try this cooking method! We decided to make some Chicken Marsala, so... we placed some flattened chicken breasts, salt, pepper, and sprigs of fresh thyme in a vacuum sealed bag and put them in 141 degree water for approximately two hours. At 141 degrees, it takes about 20 minutes for all bacteria to be killed (<a href="http://www.cookingsousvide.com/story_image/image/92/sous-vide-chicken-cooking-time.png">http://www.cookingsousvide.com/story_image/image/92/sous-vide-chicken-cooking-time.png</a>). As the meat remains in solution, it becomes more and more moist as the proteins continue to break down. Ours came out IMMENSELY moist and tender. It really was amazing. <br />
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Once removed from the pouches, we patted them dry while heating some extra virgin olive oil until it was smoking. We then floured the chicken and flash seared them on both sides (less than a minute on both sides). This achieved the proper maillard reaction to brown the chicken up both for added flavor and for presentation. <br />
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After searing, we added some butter and baby portabello mushrooms to the skillet for 5 or 6 minutes until they soaked up all the EVOO and goodness. After that we added 3/4 cup Marsala wine and 3/4 cup chicken stock and let it reduce for 10-15 minutes on medium. We added 2 tablespoons of butter and poured over the chicken. Finally, we garnished with some chopped Italian parsley. <br />
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The chicken took on a new texture that was more moist and tender than any chicken I have had before. It was absolutely delicious. We paired it with some steamed broccoli and citrus/pecan/spinach salad. All of it was delicious. This is the recipe we loosely followed (<a href="http://www.cookingsousvide.com/info/sous-vide-recipes/more/sous-vide-chicken-marsala">http://www.cookingsousvide.com/info/sous-vide-recipes/more/sous-vide-chicken-marsala</a>). The cooking process itself is amazing because you CAN'T overcook it, which means it is basically error free. The only work is vacuum sealing it, and setting the temp., after that a quick searing in a pan or on the grill and it is set to go! I would highly recommend trying this out if your brewing equipment is capable. It was really fun, interesting, and we look forward to perfecting the style to impress our guests! <br />
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Please try this out and post results! We'd love to hear from other people who have tried this! T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com4tag:blogger.com,1999:blog-4047461525492333387.post-19082843015015511612010-11-02T16:08:00.000-07:002010-12-15T16:59:03.329-08:00Oak Barrel Aging for Homebrewers (Part 2)This is the second installment to the Barrel Aging series we are doing. The link to the first is here.... <br />
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<a href="http://kchopheaven.blogspot.com/2010/06/oak-barrel-aging-for-homebrewers-part-1.html">http://kchopheaven.blogspot.com/2010/06/oak-barrel-aging-for-homebrewers-part-1.html</a><br />
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We finally got around to brewing the beer for this barrel. Summertime activities seem to occupy precious brewing time, but we did it! Because we acquired a new, heavy charred, oak barrel; we wanted to use a BIG beer to absorb the concentrated flavors. This lead us to a Russian Imperial Stout recipe that we believe will help reduce the intensiveness of the flavors from the barrel.<br />
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Brew day went very well. We had three 10-gallon systems up and running from 8:00 a.m. until 6:00 p.m. We had no hiccups in brewing. This was probably due to our two beautiful brewing assistants (you know who you are). This resulted in about 60 gallons of wort to ferment. All of the initial gravity readings were pretty close to the estimated O.G. Our microbiologist friend propagated a large concentrated batch of Wyeast #1056 (American Ale) for us. All twelve of our fermentation vessels (buckets and a carboy) started without a problem within 16 hours and finished out nicely. They were in a hallway that remained at about 66 degrees Fahrenheit.<br />
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Overall it was a great brew and we will be detailing the build for the stand and the transferring of the stout into the barrel soon. <br />
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RECIPE:<br />
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BeerSmith Recipe Printout - http://www.beersmith.com<br />
Recipe: Oak Barrel Stout<br />
Brewer: Thomas Sanford Asst Brewer:<br />
Style: Russian Imperial Stout<br />
TYPE: All Grain<br />
Taste: (35.0)<br />
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Recipe Specifications --------------------------<br />
Batch Size: 10.00 gal<br />
Boil Size: 12.38 gal<br />
Estimated OG: 1.090 SG<br />
Estimated Color: 56.1 SRM<br />
Estimated IBU: 72.3 IBU<br />
Brewhouse Efficiency: 75.00 %<br />
Boil Time: 60 Minutes<br />
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Ingredients: ------------<br />
Amount Item Type % or IBU<br />
25 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 72.46 %<br />
3 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.70 %<br />
2 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 7.25 %<br />
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4.35 %<br />
1 lbs Black (Patent) Malt (500.0 SRM) Grain 2.90 %<br />
1 lbs Chocolate Malt (350.0 SRM) Grain 2.90 %<br />
8.0 oz Special B Malt (180.0 SRM) Grain 1.45 %<br />
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 13.5 IBU<br />
2.00 oz Cascade [5.50 %] (60 min) Hops 14.9 IBU<br />
1.00 oz Goldings, East Kent [5.00 %] (45 min) Hops 6.2 IBU<br />
2.00 oz Northern Brewer [8.50 %] (45 min) Hops 21.1 IBU<br />
2.00 oz Cascade [5.50 %] (30 min) Hops 11.4 IBU<br />
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.5 IBU<br />
1.00 oz Cascade [5.50 %] (10 min) Hops 2.7 IBU<br />
10.00 gal Kansas City, KS Water<br />
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale<br />
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Mash Schedule: Double Infusion, Medium Body<br />
Total Grain Weight: 34.50 lb ----------------------------<br />
Double Infusion, Medium Body<br />
Step Time Name Description Step Temp<br />
70 min Saccrification Add 27.60 qt of water at 172.7 F 154.0 F<br />
10 min Mash Out Add 24.15 qt of water at 187.6 F 168.0 F<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://kchopheaven.blogspot.com/2010/12/oak-barrel-aging-for-homebrewers-part-3.html">Oak Barrel Aging for Homebrewers (Part 3)</a></div>T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-69129471126816148542010-10-30T17:32:00.000-07:002010-10-31T07:58:01.624-07:00Rebel Smoked Porter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6oCylT_WSHDRZev4Uo4hAYFUSoH1kP1tPdP-IXa54rFRAibP1HCahyphenhyphenyPJaIY7fJBrSKcm5QMZgL6OLkP12TMhHKFKVWt1KsM825Gdy-Ny_6Yi2cRTBc2n5_ie7_uTJ0YoCEMRjF09FQ/s1600/IMG_3463.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 437px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6oCylT_WSHDRZev4Uo4hAYFUSoH1kP1tPdP-IXa54rFRAibP1HCahyphenhyphenyPJaIY7fJBrSKcm5QMZgL6OLkP12TMhHKFKVWt1KsM825Gdy-Ny_6Yi2cRTBc2n5_ie7_uTJ0YoCEMRjF09FQ/s400/IMG_3463.JPG" alt="" id="BLOGGER_PHOTO_ID_5534002072868282034" border="0" /></a>As most homebrewers do I subscribe to the newsletters of online homebrew stores. They send out monthly emails highlighting specials for the month and new products. A little over a month ago I got the newsletter from <a href="http://www.rebelbrewer.com/">Rebel Brewer</a> with some awesome new products. One that really caught my eye was Alderwood Smoked Munich Malt. After attending the GABF this year and tasting <a href="http://www.alaskanbeer.com/smoked-porter.html">Alaskan Brewing</a><a href="http://www.alaskanbeer.com/smoked-porter.html"> Smoked Porter</a> I really wanted to try brewing a similar beer. Knowing that Alaskan Smoked Porter used alderwood smoked malt I was in search of any malt I could get my hands on that was smoked with this wood. Rebel Brewer was the first place I found that carried a malt of this variety. I immediately placed an order for 6 pounds of this malt to use in a 12 gallon batch of porter. There was a smoked porter recipe on the website so I figured I would try a variation of that for my first smoked porter. I had a 50 pound bag of 2-row in the basement so all I needed now was the specialty grains and I would be set. Brew day went smooth and I now have 12 gallons of smoked porter in my conical fermenting. I plan on kegging 5 gallons and bottling the rest to age. I think I will try and serve the keg on my stout tap to give it a nice creamy head. Stay tuned for a tasting in the coming weeks.<br /><br />Recipe: Smoked Porter<br />Brewer: Ashley Strube<br />Style: Robust Porter<br />TYPE: All Grain<br /><br />Recipe Specifications<br />--------------------------<br />Batch Size: 12.00 gal <br />Boil Size: 15.38 gal<br />Estimated OG: 1.064 SG<br />Estimated Color: 28.7 SRM<br />Estimated IBU: 24.6 IBU<br />Brewhouse Efficiency: 75.00 %<br />Boil Time: 60 Minutes<br /><br />Ingredients:<br />------------<br />Amount Item Type % or IBU <br />18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 62.61 % <br />6 lbs Munich Malt (9.0 SRM) Grain 20.87 % <br />2 lbs Munich Malt - 10L (10.0 SRM) Grain 6.96 % <br />1 lbs Crystal Malt - 60L (60.0 SRM) Grain 3.48 % <br />1 lbs Chocolate Malt (350.0 SRM) Grain 3.48 % <br />12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.61 % <br />1.00 oz Nugget [12.20 %] (60 min) Hops 22.1 IBU <br />0.33 oz Williamette [4.90 %] (30 min) Hops 1.5 IBU <br />0.33 oz Williamette [4.90 %] (10 min) Hops 0.6 IBU <br />0.33 oz Williamette [4.90 %] (1 min) Hops 0.5 IBU <br />1 Pkgs London ESB Ale (Wyeast Labs #1968) <br /><br />Mash Schedule: Single Infusion, Medium Body<br />Total Grain Weight: 28.75 lb<br />----------------------------<br />Single Infusion, Medium Body<br />Step Time Name Description Step Temp <br />60 min Mash In Add 9.00 gal of water at 163.6 F 152.0 F <br />10 min Mash Out Add 3.80 gal of water at 211.4 F 168.0 FAshley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-65154031305384415752010-10-17T18:30:00.000-07:002010-10-21T13:11:30.381-07:00Pumpkin Beer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUHCOXUNG3-8TcMAy4ABHqLhnHzLPFLppbs7B3dy8NjhGQBSVTdyzYiUTyMw0YMrNyoVaMVkDsfpl-9CMBJsD68qsmdO77I84Kxps0wN_jODQ76UrBA6v18d274m4KWzfYD_9N2mmkqE/s1600/IMG_3427.JPG"><img id="BLOGGER_PHOTO_ID_5529946388017025074" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUHCOXUNG3-8TcMAy4ABHqLhnHzLPFLppbs7B3dy8NjhGQBSVTdyzYiUTyMw0YMrNyoVaMVkDsfpl-9CMBJsD68qsmdO77I84Kxps0wN_jODQ76UrBA6v18d274m4KWzfYD_9N2mmkqE/s400/IMG_3427.JPG" border="0" /></a>About a month ago I was getting groceries and saw pie pumpkins and I knew it was that time of your again. It is time to brew a pumpkin beer!! I have brewed a pumpkin beer the past three years with great results. I have been trying different techniques and ingredients to see what is easiest and turns out tasting the best. The first year I tried the traditional technique of adding the pumpkin to the mash. It was very messy to say the least. The next year I read about throwing the pumpkin right in the boil. That was way easier and a lot less messy. It also seemed to give the beer a better pumpkin color. So here is what I did this year. First off I bought 4 pie pumpkins at the store. I quartered them and scrapped off all the seeds. If you have some baking pans it is a good idea to wrap them in at least one layer of aluminum foil, two is preferred. This protects the pan from the melting brown sugar that you will put on the pieces. I add brown sugar to each piece and bake in the oven at 350 for 60-90 minutes. This caramelizes the brown sugar and the pumpkin bringing out some nice flavors in the pumpkin. In past years I would stop here but his year they go back into the oven for a second baking. I heard that baking the pumpkin twice brings out more flavors that you cannot get with baking the pumpkin just once.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CWIx4uMk-52hAmLspXwRSnnH1kvYUTFRUTN3vSd0MNIdQ4Ut2IJzSpTzV8o7YnhS-MaES2y1sebSJOwHbG32lYaXl28McfCSjQRGJQcLjVSqhrziHlkNeBHE_yar2vAvsN0hnbIjgJw/s1600/IMG_3437.JPG"><img id="BLOGGER_PHOTO_ID_5529942365052990386" style="WIDTH: 400px; CURSOR: pointer; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CWIx4uMk-52hAmLspXwRSnnH1kvYUTFRUTN3vSd0MNIdQ4Ut2IJzSpTzV8o7YnhS-MaES2y1sebSJOwHbG32lYaXl28McfCSjQRGJQcLjVSqhrziHlkNeBHE_yar2vAvsN0hnbIjgJw/s400/IMG_3437.JPG" border="0" /></a><br /><br />After it cools you cut the "meat" of the pumpkin away from the outside skin. You are now ready to add this to your boil. Using this method eliminates the worry of a stuck <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sparge</span> that you could have if you put the pumpkin in the mash. I use a mesh strainer at the end of the boil to remove the pumpkin before I start cooling my wort. I do this because I use a March pump to whirlpool my wort as I chill with my immersion chiller. In the next couple weeks I will be bottling the beer and will post some tasting comments. Until then the recipe is below if you feel like brewing it for yourself. I normally do 12 gallon batches but for this one I bumped it up to 14 gallons to ensure I get 12 gallons at the end of the boil. With all the pumpkin and other protein and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">trub</span> that will be in the bottom of the kettle I will probably loose two more gallons that normal. Cheers!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8QuL4K-rg9rnHHSPmjoo7TcNocKYu5vZtAknLU6nTmTS_2SdS0Szy9IIy2Y5WFAnSDVVANhRpIbE8hUd7_hQoRbZuzccrpK5rnHnjEhMQcQ7YdXf7hDQ0AlVIYYGQJxNXwxYcppq0ARo/s1600/IMG_3443.JPG"><img id="BLOGGER_PHOTO_ID_5529949653608388722" style="WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8QuL4K-rg9rnHHSPmjoo7TcNocKYu5vZtAknLU6nTmTS_2SdS0Szy9IIy2Y5WFAnSDVVANhRpIbE8hUd7_hQoRbZuzccrpK5rnHnjEhMQcQ7YdXf7hDQ0AlVIYYGQJxNXwxYcppq0ARo/s400/IMG_3443.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w5f5fLm6_htWRQm388TNT047xZUlLzD8rD-zG35KNkhUMNb3CzMAxkZ1jbGljIW_TN-TZ_Zp6pk0WMWt_IDT_dCQiJH4Tg3sx4yU6j4wZYD3cpwhUo23hsEuLiJlvLcj6UFbcZhyphenhyphen4IM/s1600/IMG_3446.JPG"><img id="BLOGGER_PHOTO_ID_5529949665060851410" style="WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w5f5fLm6_htWRQm388TNT047xZUlLzD8rD-zG35KNkhUMNb3CzMAxkZ1jbGljIW_TN-TZ_Zp6pk0WMWt_IDT_dCQiJH4Tg3sx4yU6j4wZYD3cpwhUo23hsEuLiJlvLcj6UFbcZhyphenhyphen4IM/s400/IMG_3446.JPG" border="0" /></a><br /><br />Recipe: Pumpkin Ale<br />Brewer: Ashley <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Strube</span><br />Style: Spice, Herb, or Vegetable Beer<br />TYPE: All Grain<br /><br />Recipe Specifications<br />--------------------------<br />Batch Size: 14.00 gal<br />Boil Size: 16.76 gal<br />Estimated <span class="blsp-spelling-error" id="SPELLING_ERROR_3">OG</span>: 1.069 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">SG</span><br />Estimated Color: 13.3 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">SRM</span><br />Estimated <span class="blsp-spelling-error" id="SPELLING_ERROR_6">IBU</span>: 27.4 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">IBU</span><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Brewhouse</span> Efficiency: 75.00 %<br />Boil Time: 60 Minutes<br /><br />Ingredients:<br />------------<br />Amount Item Type % or <span class="blsp-spelling-error" id="SPELLING_ERROR_9">IBU</span><br />18 lbs Pale Malt (2 Row) UK (3.0 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">SRM</span>) Grain 52.17 %<br />9 lbs Munich Malt (9.0 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">SRM</span>) Grain 26.09 %<br />4 lbs Aromatic Malt (26.0 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">SRM</span>) Grain 11.59 %<br />1 lbs 8.0 oz <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Caramunich</span> Malt (56.0 <span class="blsp-spelling-error" id="SPELLING_ERROR_14">SRM</span>) Grain 4.35 %<br />3.00 oz Glacier [6.00 %] (60 min) Hops 27.4 <span class="blsp-spelling-error" id="SPELLING_ERROR_15">IBU</span><br />2.50 tbsp Ginger Root (Boil 12.0 min) Misc<br />2.50 tsp Nutmeg (Boil 5.0 min) Misc<br />7.00 tsp Cinnamon (Boil 5.0 min) Misc<br />9.00 tsp Vanilla Extract (Secondary 14.0 days) Misc<br />2 lbs Brown Sugar, Light (8.0 <span class="blsp-spelling-error" id="SPELLING_ERROR_16">SRM</span>) Sugar 5.80 %<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Pkgs</span> London <span class="blsp-spelling-error" id="SPELLING_ERROR_18">ESB</span> Ale (<span class="blsp-spelling-error" id="SPELLING_ERROR_19">Wyeast</span> Labs #1968)<br /><br />Mash Schedule: Single Infusion, Medium Body, No Mash Out<br />Total Grain Weight: 32.50 lb<br />----------------------------<br />Single Infusion, Medium Body, No Mash Out<br />Step Time Name Description Step Temp<br />60 min Mash In Add 11.00 gal of water at 165.0 F 154.0 F<br /><br />Notes:<br />------<br />added 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp cinnamon in secondary or at bottling.<br /><br />-------------------------------------------------------------------------------------Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-17154281201778962422010-09-29T06:30:00.000-07:002010-10-03T07:04:44.615-07:00West Coast Beer Tour - Series IntroThis year my wife and I took our summer vacation out to the West Coast for a break from the Midwestern heat, to enjoy long distance friends and family, and of course drink our way up the coast. Contrary to my beliefs, this was not supposed to be a beer tour but seven breweries and over 100 samples later, one could extrapolate the trip to be just that, a West Coast Beer Tour. So for our purposes, that’s what it was.<br /><br />I will be posting a four part series on the trip that will cover San Francisco to Seattle with multiple stops in between. Russian River was the must see on the trip and it did not fail to impress. I have to admit that I did swing by a couple wineries while going through Sonoma. So for all of you double duty drinkers out there, I will be doing a spot on the Sonoma Wine scene.<br /><br />Here is a list of the stops on the trip that will be featured in the West Coast Beer Tour Series:<br /><br /><br /><strong>San Francisco:</strong> <a href="http://www.magnoliapub.com/">Magnolia Gastropub & Brewery</a> and <a href="http://socialbrewsf.com/">Social Kitchen & Brewery</a><br /><strong>Santa Rosa:</strong> <a href="http://www.blogger.com/www.russianriverbrewing.com">Russian River Brewing Co. Brewpub</a><br /><strong>Sonoma:</strong> <a href="http://www.benziger.com/">Benziger Family Winery</a>, and <a href="http://www.imagerywinery.com/">Imagery Winery </a><br /><strong>Boonville:</strong> <a href="http://www.blogger.com/www.avbc.com">Anderson Valley Brewing Co.</a><br /><strong>Eureka:</strong> <a href="http://www.blogger.com/www.lostcoast.com">Lost Coast Brewery<br /></a><strong>Portland:</strong> Hopworks Urban Brewery (<a href="http://www.blogger.com/www.hopworksbeer.com">HUB</a>)<br /><strong>Seattle:</strong> <a href="http://www.macandjacks.com/">Mac & Jacks Brewing Co. </a>and <a href="http://halesbrewery.com/">Hale’s Ales Brewery & Pub</a>Kyle FitzGeraldhttp://www.blogger.com/profile/15259791725880932832noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-87629180616559395952010-09-28T18:46:00.000-07:002010-09-29T07:04:21.314-07:00Great American Beer Festival 2010!<table class="tr-caption-container" style="FLOAT: right; MARGIN-LEFT: 1em; TEXT-ALIGN: right" cellspacing="0" cellpadding="0" align="center"><tbody><tr><td style="TEXT-ALIGN: center"><img style="MARGIN-LEFT: auto; MARGIN-RIGHT: auto" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CYSTPODQL3kJlIcAzl442ScIQ4o21OaHfUshyphenhyphendkHfUrlKVhTInw7Tu_uzV_ssEBc_Nq1emd8JxeEQGFh1KGxawRQIjiP5Ivbm3OKxbdEGZugyCedQin6NT9jPSYJi_K-3zd4pGHvBENj/s320/Iphone+Photos+063.JPG" width="239" border="0" /></td></tr><tr><td class="tr-caption" style="TEXT-ALIGN: center">09.09.09 Vs. 08.08.08 Vertical Epic Ale's</td></tr></tbody></table><a style="CLEAR: right; FLOAT: right; MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CYSTPODQL3kJlIcAzl442ScIQ4o21OaHfUshyphenhyphendkHfUrlKVhTInw7Tu_uzV_ssEBc_Nq1emd8JxeEQGFh1KGxawRQIjiP5Ivbm3OKxbdEGZugyCedQin6NT9jPSYJi_K-3zd4pGHvBENj/s1600/Iphone+Photos+063.JPG"></a>We just returned from Denver for the 2010 Great American Beer Festival this last Sunday. It was our second year and was just as amazing as the first. The same four went as last year; the three writers and our friend Rob from Austin who we wrote a post on detailing his first homebrewing experience!<br /><br />This year was the 29th annual festival. There was over 2,200 beers served in the main convention center hall which was the biggest variety served at any beer festival, ever! There were 462 breweries serving over 36,000 gallons of beer to over 49,000 attendees. This year there were four new categories: American Style India Black Ale, Wood and Barrel Aged Strong Stout, Pumpkin Beer, Field Beer. <br /><br />We went to the Friday night session and the Saturday afternoon session. We salute those who attend all four sessions as it truly is an impressive feat!<br /><br /><table class="tr-caption-container" style="FLOAT: left; MARGIN-RIGHT: 1em; TEXT-ALIGN: left" cellspacing="0" cellpadding="0" align="center"><tbody><tr><td style="TEXT-ALIGN: center"><img style="MARGIN-LEFT: auto; MARGIN-RIGHT: auto" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnbUyQBeFLYQW1p8V2LlYhBzJEdxCrGQAVnqgXSpFJb6ne-6NwfohCtZXomki-eqJMfKqvU9Tx6hohjpYwlYJ-V-j8FZugzvw86b56NN3H0722fKkbafxVqDnL7HsUYiNIKPTsXQsu7Q2/s200/Iphone+Photos+110.JPG" width="200" border="0" /></td></tr><tr><td class="tr-caption" style="TEXT-ALIGN: center">Sam's Number 3</td></tr></tbody></table><a style="CLEAR: left; FLOAT: left; MARGIN-BOTTOM: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnbUyQBeFLYQW1p8V2LlYhBzJEdxCrGQAVnqgXSpFJb6ne-6NwfohCtZXomki-eqJMfKqvU9Tx6hohjpYwlYJ-V-j8FZugzvw86b56NN3H0722fKkbafxVqDnL7HsUYiNIKPTsXQsu7Q2/s1600/Iphone+Photos+110.JPG" imageanchor="1"></a>Before our session on Friday, we went to the Falling Rock Taphouse which is a GREAT beer bar. We were able to meet Dean, one of the brewers from Pike Brewing in Seattle, WA. He was nice enough to entertain about three hours of questions regarding commercial brewing and was a great guy to hang out with. Their beers were great at the festival. At the taphouse we imbibed Russian River Consecration and Redemption, Stone 08.08.08 Vertical Epic Ale and 09.09.09 Vertical Epic Ale, 2010 Sierra Nevada Estate Ale, among others. They actually set a record for fastest keg poured non-stop with the Sierra Nevada keg. They were all amazing beers. This hampered our ability to go hardcore at the first session and we ended up trying about 110 different beers. The second session on Saturday we were able to try about 175 or so.<br /><br />Some highlights:<br /><div style="TEXT-ALIGN: left">New Glarus - Rasberry Tart</div><div style="TEXT-ALIGN: left">Russian River - great stuff </div><div style="TEXT-ALIGN: left">Cascade Brewing - all of their sour beers are great!</div><div style="TEXT-ALIGN: left">Jolly Pumpkin - all were great, Biere De Mars especially</div><div style="TEXT-ALIGN: left">Lost Abbey - Angel's Share and their Framboise</div><div style="TEXT-ALIGN: left">Pike Brewing - meeting Dean</div><div style="TEXT-ALIGN: left">The pizza by our hotel!</div><div style="TEXT-ALIGN: left">SAM'S NUMBER THREE - EAT THERE FOR BREAKFAST WHEN YOU ARE IN DENVER! </div><div style="TEXT-ALIGN: left"><br /></div><br /><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwNND5nCfsB08fVeKp6e_XgZJ-VH-gxn_c2eM09ocjLw5-rBB8UTTQbtx685VHQEng3fwApDJ3WZJ3U-vGe' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="CLEAR: right; FLOAT: right; MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CYSTPODQL3kJlIcAzl442ScIQ4o21OaHfUshyphenhyphendkHfUrlKVhTInw7Tu_uzV_ssEBc_Nq1emd8JxeEQGFh1KGxawRQIjiP5Ivbm3OKxbdEGZugyCedQin6NT9jPSYJi_K-3zd4pGHvBENj/s1600/Iphone+Photos+063.JPG" imageanchor="1"></a></div><br /><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><a style="CLEAR: left; FLOAT: left; MARGIN-BOTTOM: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_qn4f-YwnZ4SS8DDNIClvsKO_oocXD_qadzrlc00olnt9QtAr_XJiYwqKTaZm_upkL7qJq9fjr53RczQ8L1ju_X2aofVYHuwn0tMddavRXRHkJTUjn4GSPrVlUSrgpvSpLqxw0Vaz_de/s1600/Iphone+Photos+066.JPG" imageanchor="1"></a><br /><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><table class="tr-caption-container" style="MARGIN-LEFT: auto; MARGIN-RIGHT: auto; TEXT-ALIGN: left" cellspacing="0" cellpadding="0"><tbody><tr><td style="TEXT-ALIGN: center"><img style="MARGIN-LEFT: auto; MARGIN-RIGHT: auto" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-oXMygbTKsE7P8qI_VxMW4Sh1MCUUX6oHxMtQfGVpsLH6Zwn8ED5-QlQRes95ahZ0pmwUtPmtkdKHmSjSD1RPLds2q6cSpZnLn0y0-PtzTAygpZGRO0VHaCB397b9eHai9syKf0s47rI/s640/Iphone+Photos+079.JPG" width="640" border="0" /></td></tr><tr><td class="tr-caption" style="TEXT-ALIGN: center">The beers we returned with!</td></tr></tbody></table><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnbUyQBeFLYQW1p8V2LlYhBzJEdxCrGQAVnqgXSpFJb6ne-6NwfohCtZXomki-eqJMfKqvU9Tx6hohjpYwlYJ-V-j8FZugzvw86b56NN3H0722fKkbafxVqDnL7HsUYiNIKPTsXQsu7Q2/s1600/Iphone+Photos+110.JPG" imageanchor="1"></a><br /><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"></div><div style="TEXT-ALIGN: center"><a style="CLEAR: right; FLOAT: right; MARGIN-BOTTOM: 1em; MARGIN-LEFT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtEr2bKiluWm8ZktjA6ax_pammDKdy30ISwf2wAnhx5olPa48zle4zN5a9mPCuGSLXbeByBVAl7aynu7d7ekHIQ8wZFnGMgDx_AViI4WoE0MYpGhVk7nPTvkqau5GniHLaWj8W4LoPNOc/s1600/Iphone+Photos+076.JPG" imageanchor="1"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtEr2bKiluWm8ZktjA6ax_pammDKdy30ISwf2wAnhx5olPa48zle4zN5a9mPCuGSLXbeByBVAl7aynu7d7ekHIQ8wZFnGMgDx_AViI4WoE0MYpGhVk7nPTvkqau5GniHLaWj8W4LoPNOc/s200/Iphone+Photos+076.JPG" width="149" border="0" /></a><a style="CLEAR: left; FLOAT: left; MARGIN-BOTTOM: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_qn4f-YwnZ4SS8DDNIClvsKO_oocXD_qadzrlc00olnt9QtAr_XJiYwqKTaZm_upkL7qJq9fjr53RczQ8L1ju_X2aofVYHuwn0tMddavRXRHkJTUjn4GSPrVlUSrgpvSpLqxw0Vaz_de/s1600/Iphone+Photos+066.JPG" imageanchor="1"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_qn4f-YwnZ4SS8DDNIClvsKO_oocXD_qadzrlc00olnt9QtAr_XJiYwqKTaZm_upkL7qJq9fjr53RczQ8L1ju_X2aofVYHuwn0tMddavRXRHkJTUjn4GSPrVlUSrgpvSpLqxw0Vaz_de/s200/Iphone+Photos+066.JPG" width="149" border="0" /></a><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQcshD7NO77AET7ovhkcOpKzo25gGoBurdN4lhQlAIrbWhy6KY9zk7MzQHeh7BsydgXAkDNbpyEePorkrIHCqEtFHivcQhoQGFqdoZ941uv7sBsI1slVoZgTq-dIbLEtmjmhC5FGiIbUt/s1600/Iphone+Photos+077.JPG" imageanchor="1"><img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQcshD7NO77AET7ovhkcOpKzo25gGoBurdN4lhQlAIrbWhy6KY9zk7MzQHeh7BsydgXAkDNbpyEePorkrIHCqEtFHivcQhoQGFqdoZ941uv7sBsI1slVoZgTq-dIbLEtmjmhC5FGiIbUt/s200/Iphone+Photos+077.JPG" width="149" border="0" /></a></div><br /><div class="separator" style="CLEAR: both; TEXT-ALIGN: center"> <a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdP8Xi_b2vo2K7X4eN1aJWLRmjFjdCWlrSEDAhs7P0BqNQ9zlVcgI2OAD68D3XFpX67ZGgWZmFySyTJtCNda0UWF135YJp7-Wp7zjAxAXjusl5YF2tFkZmaflP3pTGJ7Zgw5AYlhNxzle/s1600/Iphone+Photos+111.JPG" imageanchor="1"><img height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdP8Xi_b2vo2K7X4eN1aJWLRmjFjdCWlrSEDAhs7P0BqNQ9zlVcgI2OAD68D3XFpX67ZGgWZmFySyTJtCNda0UWF135YJp7-Wp7zjAxAXjusl5YF2tFkZmaflP3pTGJ7Zgw5AYlhNxzle/s320/Iphone+Photos+111.JPG" width="320" border="0" /></a></div>T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-71366119628953392162010-09-10T10:33:00.000-07:002010-09-10T13:11:55.998-07:00Lower Manhattan Beer BarI just happen to be in New York this summer and swung by the Blind Tiger Beer Bar. If you are in New York and have time to grab a beer, try this fine local establishment that caters to the craft beer aficionados. The Blind Tiger is a favorite of many as a great place to grab a beer while visiting Lower Manhattan. Touted by the New York Times as being “One of New York’s best beer bars,” they are sure to fulfill your need for quality beer.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovqblf1zhaW5CWxFlmNg5yZ53d0OPk1eUupJnF4Zb6-ykk9-_j_j6VRkNR4le_0MyW2SlQA3-1hBQntFmVoBioENoE5o59H4FgbNV87ZS4iU-hC7J6bbxWme-XrYtj1WOW4wJh9QyKUTh/s1600/IMG_4904.JPG"><img id="BLOGGER_PHOTO_ID_5515379565776776802" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovqblf1zhaW5CWxFlmNg5yZ53d0OPk1eUupJnF4Zb6-ykk9-_j_j6VRkNR4le_0MyW2SlQA3-1hBQntFmVoBioENoE5o59H4FgbNV87ZS4iU-hC7J6bbxWme-XrYtj1WOW4wJh9QyKUTh/s320/IMG_4904.JPG" border="0" /></a><br />Unless of course you want a large selection of summer style beers and happen to show up during Christmas in July! Unfortunately for me, and fortunately for the locals, Blind Tiger was running their annual summer special featuring a large lineup of winter seasonals. So rather than getting my much anticipated Festina Pêche by Dogfish Head, I was presented with Bad Elf, Mad Elf, and a multitude of Winter Ales. Lucky for me on day that was pushing 90 degrees they had one of my favorites Allagash White and for my business partner Graham a Brooklyn Wheat. Both beers were poured to perfection and tasted their prime during the hot summer day.<br /><br /><br /><br />Blind Tiger has 28 beers on tap, 3 on cask, and an excellent selection of over 60 bottle beers, of which almost half are on the ‘Vintage” list. With a selection like th<img class="gl_align_center" alt="Align Center" src="http://www.blogger.com/img/blank.gif" border="0" />is you are in the right place to try beers that are few and far between, and some you might not ever get to try again depending on the depth of your local bar’s cellar roster. So from the guys at KC Hop Heaven, cheers to the Blind Tiger!<br /><br /><div><div align="center">Blind Tiger Ale House</div><div align="center">281 Bleecker Street, New York NY<br /><a href="http://www.blindtigeralehouse.com/">http://www.blindtigeralehouse.com/</a></div></div>Kyle FitzGeraldhttp://www.blogger.com/profile/15259791725880932832noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-84210259553510613302010-08-14T07:24:00.000-07:002010-08-14T08:10:03.510-07:00Beer Run!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vveNRXCYJOZPZHRXh2oJOn5ifM_-BrgvPt3Ln3bC03py-_FjRiBS7KaE9qCWj8XPBKwUXmFGaiUl5QkIvWhtqhRAgSqEPlFkBjoJhCMW7Bx_jiO2gEonaxrOJJlWuXPu7BtLt8BXoPE/s1600/IMG_3230.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 432px; height: 323px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vveNRXCYJOZPZHRXh2oJOn5ifM_-BrgvPt3Ln3bC03py-_FjRiBS7KaE9qCWj8XPBKwUXmFGaiUl5QkIvWhtqhRAgSqEPlFkBjoJhCMW7Bx_jiO2gEonaxrOJJlWuXPu7BtLt8BXoPE/s400/IMG_3230.JPG" alt="" id="BLOGGER_PHOTO_ID_5505282178070721282" border="0" /></a><br /><br />A couple weeks ago my fiance Anne informed me that Victoria (our friend in DC) found an awesome place to buy beer and wine in Washington D.C. She also mentioned that Victoria would be driving back to Kansas in a few weeks. I immediately asked if she would be willing to pick me up a few beers to bring back with her. Fortunately for me she said yes and the search began. The store she was going to was called Chevy Chase Wine and Spirits. With a name like that it had to be good right?!?! The website has a search feature so you can browse their inventory to see what they have or usually have in stock. I was looking to pick up a few 750ml and 6 packs of beer you can not get around here. I was in luck Chevy Chase Wine and Spirits was loaded with good beer I have been wanting to try!! Here is a run down of the beer I was able to score.<br /><br />(1) 750ml Dogfish Head Theobroma<br />(1) 750ml Brooklyn Brewery Locol #1<br />(1) 750ml Brooklyn Brewery Sorachi Ace<br />(1) 12.7 oz Cantillon Iris<br />(1) 6 pack Kona Brewing Fire Rock Pale Ale<br />(8) 12 oz Firestone Walker Double Barrel Pale Ale<br />(2) 6 packs Dogfish Head Indian Brown Ale<br />(3) 6 pack Yuengling Traditional Lager<br /><br />Good mix of beers for breweries we can not get in Kansas. There were many more at Chevy Chase I would have liked to get but I didn't want to over do the gracious offer I was extended. I just want to give a shout out to Victoria.....your awesome!!! I plan on sharing these with the KC Hop Heaven crew and posting some tasting notes on here in the near future. Cheers!!Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com3tag:blogger.com,1999:blog-4047461525492333387.post-71203592389643357372010-07-31T07:07:00.000-07:002010-07-31T07:24:53.238-07:00Avery Seventeen Tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcN8Z9gNxnaMT88XHsZUz0a2CZ3OrbgaCeJM1q6IqWFLbwSgeOC87GH66NFUH5dHAp3HfAeop5zZNqjhSPha95U3OJeXCV8tYH4lhmEx-DvTrBys6mlWlSm6SvPPd-WogAkecFG1OA5zQ/s1600/IMG_3208.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcN8Z9gNxnaMT88XHsZUz0a2CZ3OrbgaCeJM1q6IqWFLbwSgeOC87GH66NFUH5dHAp3HfAeop5zZNqjhSPha95U3OJeXCV8tYH4lhmEx-DvTrBys6mlWlSm6SvPPd-WogAkecFG1OA5zQ/s320/IMG_3208.JPG" alt="" id="BLOGGER_PHOTO_ID_5500074253767399074" border="0" /></a><b>Appearance </b>– Pours black in the glass, with several fingers of rich mocha colored foamy head. Wow, this really stays rich, retaining with a VERY frothy 1/2 finger the whole way through and just abosolutely slathering the sides with a ridiculous amount of sticky lace. <br /><br /><b>Smell </b>– The dry-hopping is evident in the nose, with some juicy and herbal smelling character, as well as some bitter fruit and light peppery spice. Smokey roast rises up underneath with a touch of sweetness here from the malts but most of it appears to come more from the citrus and herbal textures of the nose.<br /><br /><b>Taste </b>– The taste is dark and roasty the whole way through, with chocolate sweetness and more tangy feeling caramel notes coming in off the edges. Hops add some pop here, with notes of earth and grapefruit, while pine and spice stretches out into a bitter and VERY dry finish.<br /><br /><b>Mouthfeel </b>– The mouthfeel is medium-fuller bodied with crispness to the carbonation up front that then works itself into a much creamier backend. There is some heft to the body here but the alcohol is limited to some light warmth on the breath after each sip, helping keep this fairly sharp feeling and drinkable.<br /><br /><b>Drinkability & Notes</b> – Decent drinkability, maybe not so much as your typical table schwarzbier but then again this is an anniversary beer and special occasion. Fairly smooth and solid all around, dark, roasty and earthy.Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-83763093380981734172010-06-14T19:36:00.000-07:002010-12-15T16:57:23.750-08:00Oak Barrel Aging for Homebrewers (Part 1)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOWWMvm1dLY_-UA5t-BWDLEsjm44cxKVe8zxw9WHKo0ut9d8PCe0wj5uwiAL5b32SST-CMDJdr3VwltJsloy0IAHG_01FVt0Ief9B9W9UQg9zlMveoFWZBDSTIAIJTUH3x3DcTdwlWYZi/s1600/Top+Half.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOWWMvm1dLY_-UA5t-BWDLEsjm44cxKVe8zxw9WHKo0ut9d8PCe0wj5uwiAL5b32SST-CMDJdr3VwltJsloy0IAHG_01FVt0Ief9B9W9UQg9zlMveoFWZBDSTIAIJTUH3x3DcTdwlWYZi/s640/Top+Half.png" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: inherit;">We have a large interest in brewing beers that we can age in oak barrels. So, we are going to do an instructional set of posts on how to use 55 gallon oak barrels when homebrewing. The same rules will apply for smaller barrels. The amounts need to be adjusted appropriately, and the aging may differ slightly due to increased surface contact and increased oxygen diffusion in the smaller barrels. These posts will be done as we go through the process and will be accompanied by instructions, recipes, pictures, opinions, and results. This should give everyone a clear picture on what it is to use barrels and what sort of issues need to be addressed when using them. We will be going a few different ways with the barrels. We will be acquiring new American Oak barrels to start with. These are also called North American oak (Quercus alba) or white oak. They will contain high amounts of toasty and vanilla flavors. These will have an intense oak flavor and we will use these to brew BIG beers that can absorb the heavy amounts of oakiness and tannins. As the oak flavors begin to mellow we will eventually switch to sour ales by inundating the barrel with a large set of bugs from dregs and commercially available bacteria and brettanomyces strains. Finally, with enough beer/barrels we will use them for Solera brewing which involves using two or more barrels with different vintages of a beer; then pulling part of the oldest off for consumption and replacing it with newer vintages in series. Hopefully this will be informative to you the reader and for us as well.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHEkttrM14zvXCGHegMfXHiTTPj3tac8QJU-qCOCYFhKG0Bsbfq2l9mgx5CLj3zj78h2nw_p5Jm0EzNiFOsqj7zSjLXls1zRnQfZdJdh1bEgMLw2XoP_fYME6HVGCyGmgYV_WZf1eG571Y/s1600/Oak+Barrel+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHEkttrM14zvXCGHegMfXHiTTPj3tac8QJU-qCOCYFhKG0Bsbfq2l9mgx5CLj3zj78h2nw_p5Jm0EzNiFOsqj7zSjLXls1zRnQfZdJdh1bEgMLw2XoP_fYME6HVGCyGmgYV_WZf1eG571Y/s400/Oak+Barrel+001.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Our barrel has been stored dry. This means that it will need to be swelled with hot or cold water to allow the staves to get larger as they soak up the water. This seals any cracks and allows it to hold liquid. We will begin by filling the barrel with 160 degree water. We will do this by adding 13-15 gallons of water at a time in succession to start the sealing process. Using water this hot will also help with sanitization. Using water much hotter than this may results in warped wood. The barrel will then sit for two days with the water remaining in it. After a couple days, if the barrel is of good quality and built correctly there should be no more seepage or leaks. You won’t want the water to remain in there for much more than 2 days for fear of contamination by mold or algae. The curing process may take longer than 2 days. If it does, drain and replace with new water to help avoid contamination. Repeat until the seepage and leaks stop. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq97JljUSPySeYoQO9jZbir_JHSEb6NoWG7VVEjUmDGY1psm3oHuh8Dp6m060iM2QYU5QOMc38nDyShMJNF9b5QrFz9LXtHcYGKr9SJ4WOVpu4pHlgeAsfkhRhJI0RpGSj9mvjY22kBDEJ/s1600/Oak+Barrel+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq97JljUSPySeYoQO9jZbir_JHSEb6NoWG7VVEjUmDGY1psm3oHuh8Dp6m060iM2QYU5QOMc38nDyShMJNF9b5QrFz9LXtHcYGKr9SJ4WOVpu4pHlgeAsfkhRhJI0RpGSj9mvjY22kBDEJ/s400/Oak+Barrel+002.JPG" width="267" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After the initial swelling period, we will want to clean the barrel. Because this is a brand new barrel with heavy charring, we want to make sure it is clean, and also remove some of the intense burnt flavors the char will impart. This can be accomplished by using soda ash or BarolKleen. We are using the BarolKleen for ours. Mix 1 pound of BarolKleen for every 5 gallons of barrel space, which means we will use 11 pounds for ours. Then Let this solution rest for 48 hours. This will help leech excess tannins from the barrel. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGESho9uvGxIfjvZsLjqkoydKf7whhlbttRQunMwxcEjqRpcPGK1qdx8Sa60GkI_ao2val9hlIvJwArTihbCHnH37OyNMb_9KNYARhOmcJhgfpw4-F8nK5D7V6pF9YBnKxskGNLJjDe9g/s1600/Oak+Barrel+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGESho9uvGxIfjvZsLjqkoydKf7whhlbttRQunMwxcEjqRpcPGK1qdx8Sa60GkI_ao2val9hlIvJwArTihbCHnH37OyNMb_9KNYARhOmcJhgfpw4-F8nK5D7V6pF9YBnKxskGNLJjDe9g/s400/Oak+Barrel+004.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After the BarolKleen, it needs to be fluhed with water until it runs clear from the barrel. This assures it is well rinsed out. This is followed by a mixture of 2 ounces of Sodium Metabisulphite and 1 ounce of Citric Acid dissolved in 2 gallons of warm water. Pour the solution into the barrel and roll it around so that all internal surfaces are contacted by the solution. Do this for 5 – 10 minutes. Then drain the solution and rinse the barrel well until the water is clear and pure. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgmPdwukVbL4p51FUriQLWcQr7HknXyfDqNDmf9d_6DkTx-3_2WXwaGE_DxMz02Rpww_KI2pvBuJETfhyphenhyphen3gYVHtbPj0iKMKcRYndsWXWu9NhuK4VYBSfWlwDxX6EYQHyrL5g04hIuqq1b/s1600/Oak+Barrel+005+Date+Manufactured.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwgmPdwukVbL4p51FUriQLWcQr7HknXyfDqNDmf9d_6DkTx-3_2WXwaGE_DxMz02Rpww_KI2pvBuJETfhyphenhyphen3gYVHtbPj0iKMKcRYndsWXWu9NhuK4VYBSfWlwDxX6EYQHyrL5g04hIuqq1b/s200/Oak+Barrel+005+Date+Manufactured.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The barrel will then be ready for beer. It will need to be filled ASAP to assure that the barrel is clean and free of any bad microbes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://kchopheaven.blogspot.com/2010/11/oak-barrel-aging-for-homebrewers-part-2.html">Oak Barrel Aging for Homebrewers (Part 2)</a> </div><div class="separator" style="clear: both; text-align: left;"><a href="http://kchopheaven.blogspot.com/2010/12/oak-barrel-aging-for-homebrewers-part-3.html">Oak Barrel Aging for Homebrewers (Part 3)</a> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW_Cd1qAl4d0osUxr1Mjz-bWcSJo5iPJDcGQFQ0OzcoiNCLIsSi_gYCXWn9qA2qQyNr8eFiKwSUhWMWeCfkUoLhj6Q0MqagI9XucLxY240bRGmdC5kKj0YbGp9LQuebdgQ3ZoEAfGUXPQ/s1600/Bottom+Half.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiW_Cd1qAl4d0osUxr1Mjz-bWcSJo5iPJDcGQFQ0OzcoiNCLIsSi_gYCXWn9qA2qQyNr8eFiKwSUhWMWeCfkUoLhj6Q0MqagI9XucLxY240bRGmdC5kKj0YbGp9LQuebdgQ3ZoEAfGUXPQ/s640/Bottom+Half.png" width="640" /></a></div><br />
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</div>T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-69911835364619394312010-06-08T17:43:00.000-07:002010-06-11T09:16:54.503-07:00Maifest Pictures<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqMrttAZos9ekQIZwLIMrnJFDZf_-oVEuN7sf1Ab-1RO1zMZd1AMYPxLv3YLXZDSB1vSr_leaX8Z6yEc6UuvWEkN9kaHtHSEnTmQJy2QogcAAqu2jn6v2U7AL6nSdd0f_RnjmKAzjQEE/s1600/IMG_1877.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480573505329736738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqMrttAZos9ekQIZwLIMrnJFDZf_-oVEuN7sf1Ab-1RO1zMZd1AMYPxLv3YLXZDSB1vSr_leaX8Z6yEc6UuvWEkN9kaHtHSEnTmQJy2QogcAAqu2jn6v2U7AL6nSdd0f_RnjmKAzjQEE/s320/IMG_1877.JPG" style="cursor: move; height: 289px; width: 435px;" /></a></div><br />
As most of you know we had Maifest on May 1st. It was a huge success!! We would like to thank everyone that made it out. The feedback we got from everyone was greatly appreciated. We estimate over 300 people attended Maifest. Great numbers for our first event. I have posted some pictures below of the event. If anyone has any other other feedback feel free to post below. We would love to hear what people thought or any suggestions anyone may have for next year. Again thanks to everyone that attended!!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U-dYzUmaqJ11MNRmDo5LukjixJxZfdprxdUsRLDDRnSBOn8Cqmibgvih6FBGb4T-Zg527C1WZuo38V-S35OiWgD86EYvMEfZbVrCus94VXIfrJb5NmtPXWytKuYG-4YpMAtjGrPOFHU/s1600/IMG_1966.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480574103983597170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7U-dYzUmaqJ11MNRmDo5LukjixJxZfdprxdUsRLDDRnSBOn8Cqmibgvih6FBGb4T-Zg527C1WZuo38V-S35OiWgD86EYvMEfZbVrCus94VXIfrJb5NmtPXWytKuYG-4YpMAtjGrPOFHU/s320/IMG_1966.JPG" style="cursor: pointer; height: 190px; width: 283px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq23EY7FADGBIWblkAhmSKEmpuD5GgAmpFt98oJ1hYCshwcFnxBozs4tWzZzYYN36K-T5q4w8YDXqNzWnT2FQ73U62GXvrE3dI6iyt6_og4gP7V5E82uamEK75hkt-WgJD_hPYqR4Oqfo/s1600/IMG_1856.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480575466941943218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq23EY7FADGBIWblkAhmSKEmpuD5GgAmpFt98oJ1hYCshwcFnxBozs4tWzZzYYN36K-T5q4w8YDXqNzWnT2FQ73U62GXvrE3dI6iyt6_og4gP7V5E82uamEK75hkt-WgJD_hPYqR4Oqfo/s320/IMG_1856.JPG" style="cursor: pointer; height: 189px; width: 282px;" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs63zEBBvDlEpS417lAyPNva6Zzjt1lCk8inGuLpv9RTx4cupEC6GJ9CTsNldrAEoFG9t1G31MTx87aCjjnDo0Qi_iyTW7695TAE9otrZn7RHBbhocg0VTIciehlGZCAAANykFAkegqWg/s1600/IMG_1862.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480576862525090354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs63zEBBvDlEpS417lAyPNva6Zzjt1lCk8inGuLpv9RTx4cupEC6GJ9CTsNldrAEoFG9t1G31MTx87aCjjnDo0Qi_iyTW7695TAE9otrZn7RHBbhocg0VTIciehlGZCAAANykFAkegqWg/s320/IMG_1862.JPG" style="cursor: pointer; height: 190px; width: 283px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglm2C-QkpAcJlT0t8oZ27pXbg85qArqKxBmXrHHTxoJ4sfQ2h4YwJYa4rquD1oRfZu7Z461rjay97mXSZ72hOwTwnS7yhfWhABZSqsxjKb2a6mlA1-Gv1jvsg_bBFDVbR9OoLeIeMYHj4/s1600/IMG_1874.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480576876822287634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglm2C-QkpAcJlT0t8oZ27pXbg85qArqKxBmXrHHTxoJ4sfQ2h4YwJYa4rquD1oRfZu7Z461rjay97mXSZ72hOwTwnS7yhfWhABZSqsxjKb2a6mlA1-Gv1jvsg_bBFDVbR9OoLeIeMYHj4/s320/IMG_1874.JPG" style="cursor: pointer; height: 189px; width: 283px;" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2asYa-Vj_1Xpsg9P_P1CZnmZ5M3klOojyuk7LY3oByNTaH1muBC0ayWLEoMd6eUXNwUoa1CLaNf-bQmGFSduYGguS0co-4rjm1vZ_bxcmyY_MONXG0PQ88Qnoo7ehKwpE-OxEzk7KDU/s1600/IMG_1869.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480579078098941522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2asYa-Vj_1Xpsg9P_P1CZnmZ5M3klOojyuk7LY3oByNTaH1muBC0ayWLEoMd6eUXNwUoa1CLaNf-bQmGFSduYGguS0co-4rjm1vZ_bxcmyY_MONXG0PQ88Qnoo7ehKwpE-OxEzk7KDU/s320/IMG_1869.JPG" style="cursor: pointer; height: 320px; width: 214px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CFtvTM98sAsZdaASeZIOvGoljYvXMW7CIbpiSYOF5IHIyt0hd654rlrn0y9mxxpVQOqTu6-Dt6ApGeWyjHq9oto-H5Mua-p0A4wX0CGIXvN9HsuGmBWuZuqqDuCyqgl6J_RKiGQtRew/s1600/IMG_1867.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480579054622790386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CFtvTM98sAsZdaASeZIOvGoljYvXMW7CIbpiSYOF5IHIyt0hd654rlrn0y9mxxpVQOqTu6-Dt6ApGeWyjHq9oto-H5Mua-p0A4wX0CGIXvN9HsuGmBWuZuqqDuCyqgl6J_RKiGQtRew/s320/IMG_1867.JPG" style="cursor: pointer; height: 320px; width: 214px;" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoHVheuvaKP0g1dKz_MCoAypkRugjU6u5d7-Qq4ijCeKRuf7pyz7zZX1Rq7GeiOBwEVnmgBA9MooVcDfA7fLpXEcFx40I6P4BKDlBedcQBYkrhed0YdST0kYvRfgjZ1WWmsgN5sGI03U/s1600/IMG_1882.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480579066895425938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeoHVheuvaKP0g1dKz_MCoAypkRugjU6u5d7-Qq4ijCeKRuf7pyz7zZX1Rq7GeiOBwEVnmgBA9MooVcDfA7fLpXEcFx40I6P4BKDlBedcQBYkrhed0YdST0kYvRfgjZ1WWmsgN5sGI03U/s320/IMG_1882.JPG" style="cursor: pointer; height: 189px; width: 283px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFfeo0IsECN0bRasb2RQGGSwbWv8vtKts68sz9KvU3I2aTrAUkdjnrKdoLdKedzCL7bl3GRysRD30XJjSTAN5hNoVX_jLZAhOMHiR49pGVlT1dxe_XqWPqRdKELmt34mLgvbBBpVyKmY/s1600/IMG_2526.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480582189761672130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFfeo0IsECN0bRasb2RQGGSwbWv8vtKts68sz9KvU3I2aTrAUkdjnrKdoLdKedzCL7bl3GRysRD30XJjSTAN5hNoVX_jLZAhOMHiR49pGVlT1dxe_XqWPqRdKELmt34mLgvbBBpVyKmY/s320/IMG_2526.JPG" style="cursor: pointer; height: 190px; width: 283px;" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbl5-ECd80KnpjtxFc1qomzlgKQaxS5ZnKNvvi_I5KR3ee88hQSYPBMrf1c3PcEOwtq0rBBA4sYbJ73tB0XCqyRJppOUbqHMwHPZSjU9we3yy4xYsf-VI7ifEjhrRVyfLRsc12wY2T9Q/s1600/IMG_2531.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480582213620015298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbl5-ECd80KnpjtxFc1qomzlgKQaxS5ZnKNvvi_I5KR3ee88hQSYPBMrf1c3PcEOwtq0rBBA4sYbJ73tB0XCqyRJppOUbqHMwHPZSjU9we3yy4xYsf-VI7ifEjhrRVyfLRsc12wY2T9Q/s320/IMG_2531.JPG" style="cursor: pointer; height: 190px; width: 283px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVaFQg6-5CG921R8Icox9daeDBvSK-7UFvFSBhfgqK1DRa1KuCarO24UIhUFELC6t7wRXQmLi-j4quuS4LUFr9-qMgX4ButEWwNZfT_Yq9I_fXzfnlFQEOBKUHPtsBHZ9J1DZyxaCSsI/s1600/IMG_2527.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480582202288479314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVaFQg6-5CG921R8Icox9daeDBvSK-7UFvFSBhfgqK1DRa1KuCarO24UIhUFELC6t7wRXQmLi-j4quuS4LUFr9-qMgX4ButEWwNZfT_Yq9I_fXzfnlFQEOBKUHPtsBHZ9J1DZyxaCSsI/s320/IMG_2527.JPG" style="height: 190px; width: 283px;" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCNE5DsowRQvc5UgWukXPBm4GuSLfj0taVKssbBsV80uJfSmdtx4PBrSMGMc0oQdzeHJeaWjY_yiSuhxCdbT8zQxk8uFazY7UlobxRtk98pUMWACwFYN6Cy6CfpuOi432s-v3yFtsKdY/s1600/IMG_2533.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480582228348878418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCNE5DsowRQvc5UgWukXPBm4GuSLfj0taVKssbBsV80uJfSmdtx4PBrSMGMc0oQdzeHJeaWjY_yiSuhxCdbT8zQxk8uFazY7UlobxRtk98pUMWACwFYN6Cy6CfpuOi432s-v3yFtsKdY/s320/IMG_2533.JPG" style="cursor: pointer; height: 334px; width: 446px;" /></a></div>Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com2tag:blogger.com,1999:blog-4047461525492333387.post-80087174165861498832010-06-05T08:53:00.000-07:002010-06-11T11:08:57.882-07:00Boulevard Brewing and Spiegelau Glassware Dinner<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4g9jHxPHM1ZNpXvp7D7fQlWwmxqsNLuuZmaEfxka_MERRyTAphf3XBwZDWnPEgFyj8cQ5Ip6kpjb1bflbB9ntdpWBuOEVdD18GjTOk5dsdVHL2aH8XEd1i-sLFTPGvVtSdgFxZnBrqYk/s1600/iphone+052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4g9jHxPHM1ZNpXvp7D7fQlWwmxqsNLuuZmaEfxka_MERRyTAphf3XBwZDWnPEgFyj8cQ5Ip6kpjb1bflbB9ntdpWBuOEVdD18GjTOk5dsdVHL2aH8XEd1i-sLFTPGvVtSdgFxZnBrqYk/s320/iphone+052.JPG" width="240" /></a></div><div style="text-align: justify;">Thursday night Strube and myself (Thomas) went to the beer/glass pairing at Boulevard Brewing here in KC. They had glassware maker Spiegelau out of Germany (the world's oldest glass maker), who is a subsidiary of the Riedel family. As guys who are pretty big into beer, we had read many different articles extolling the use of intended glassware for different beer styles. I don't think that either one of us was wholly convinced of this making a huge difference. This event changed both of our minds completely. We are now both believers in using glassware intended for specific styles. I am going to list a few of the VERY apparent benefits. Then of course, like us, you will be skeptical until you experience these things. So go out and get some correct glassware and have a side-by-side tasting with a generic pint glass! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">A few of the benefits...</div><div style="text-align: justify;">1. We thought the thin glass would allow the beer to heat up quicker, and that the thicker glass of a pint glass would act as an insulator. Wrong! The thicker glass pulls the cold out of the beer as the glass itself attempts to achieve temperature equilibrium. Within three minutes of tasting the beer after pouring, the temperature difference was quite noticeable, as the thinner glass held beer much cooler than the pint glass.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. We had never even considered that the quality of the "clear" pint glass would actually distort the actual color of the beer. Generic pint glasses are made from quartz, and to keep the cost of the pint glasses down, the quartz is sourced from low quality mines. These mines are ladened with iron oxide, which is a pollutant to glass giving it a greenish tint. The more iron oxide, the greener the tint. When we looked through the glass at the beers, it was apparent that the pint glass gave the beer a very skewed greenish tint versus the true color of the beer which was seen with the higher quality (less PPM of iron oxide) glass. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwRphUDPXBvRPrgstRFE5VjITFWFg2iRT5gGNYsy96KWrsNoW9oEHjJ8XiE0fGd3l5AkZbiELbqByI7pajN8MXd_s9P0fcDn_htYzvURgGQJmtrkZE4PmE0yaCCE5ijHFHNnZyIjkZoGj/s1600/iphone+054.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhwRphUDPXBvRPrgstRFE5VjITFWFg2iRT5gGNYsy96KWrsNoW9oEHjJ8XiE0fGd3l5AkZbiELbqByI7pajN8MXd_s9P0fcDn_htYzvURgGQJmtrkZE4PmE0yaCCE5ijHFHNnZyIjkZoGj/s320/iphone+054.JPG" width="320" /></a></div><div style="text-align: justify;">3. We obviously knew that pouring a beer into a glass was better than drinking it out of a bottle from an aroma standpoint. We were surprised at the difference between a pint glass and a glass made for a certain style. The biggest difference was with a wheat beer in my opinion. The aromas were there with a pint glass, but only a hint of some fleeting scents were there. With the proper glass you could pick out all of the aromas from the beer very easily, and they were much more concentrated. The aromas were also noticeably more apparent in the tulip style glass. The pilsner glass and the lager glass, a little, but not as obvious as the other two.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. The higher quality glass has a smoother surface than the jagged surface pint glasses. This was shown under a micron microscope (or something like that). The more jagged glass encouraged fast dissipation of the CO2, which made the beer flatter quicker. With the smooth edges of higher quality glassware, CO2 retention is encouraged. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Proper design of the glassware is also important for head retention. This quality is more apparent in the photos below. The head in the pint glass was either non-existent of quickly disappearing. The proper glasses allowed for better head creation and retention.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Summary...</div><div style="text-align: justify;">Thinner glass is better as it keeps the contents colder. Glass made with less iron oxide represents the beers true color without a greenish tint. Proper glass design is important to capture all of the important beer aromas. Microscopically smoother glass design is important to keep the CO2 contained in the beer. Proper glass design is important for head creation and retention.</div><div style="text-align: justify;"><br />
</div><div style="text-align: left;">Thanks to Boulevard and Spiegelau for putting on this great event. It was very enlightening. Hopefully this post will encourage you to try proper glass styles. BUT... if you can't find one at any given time... drink it out of a pint glass cause it's still delicious!</div><div style="text-align: justify;"><div style="text-align: center;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAEpphonJbeJNA6ZQDbY5JIRqJxEyCS0XaLO_UGiMqotWrjY8b2s1yXPreAkqEgS9BgO8bIxBaG3AY3rOAHfGkdGMRkazwsoDy3bfFdwNzD2T_P0V_jGnLymG1wOMmLxNYDdwRZMVvL9j/s1600/iphone+055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAEpphonJbeJNA6ZQDbY5JIRqJxEyCS0XaLO_UGiMqotWrjY8b2s1yXPreAkqEgS9BgO8bIxBaG3AY3rOAHfGkdGMRkazwsoDy3bfFdwNzD2T_P0V_jGnLymG1wOMmLxNYDdwRZMVvL9j/s320/iphone+055.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJG-a7Cgl6wPRt5Huzvy_V-_iiQt1OBSwPe9t2WjrO858PqiqOxL7MGLSEyA6Sm1xcMfKLrc6MbXHJJJ6T8Kjo-c3fkw8FtOno-Q42GXS_aeFecC73hVtrWOyfJMorzmFRcpM8qq6BIg4E/s1600/iphone+056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJG-a7Cgl6wPRt5Huzvy_V-_iiQt1OBSwPe9t2WjrO858PqiqOxL7MGLSEyA6Sm1xcMfKLrc6MbXHJJJ6T8Kjo-c3fkw8FtOno-Q42GXS_aeFecC73hVtrWOyfJMorzmFRcpM8qq6BIg4E/s320/iphone+056.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqL_l_sY8dKwH6WBuFDzBD7YN31_Zq_bQhWl-iJvotWkdmo4pjx2DIMeLQBMcB_9viCsRYs8jEzwf7YQiFyDuliHTdH7HCeaC-DAdGdku6zCu6vw4vpniM2p9KPDx1T_SpLk9gRf36myk/s1600/iphone+057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqL_l_sY8dKwH6WBuFDzBD7YN31_Zq_bQhWl-iJvotWkdmo4pjx2DIMeLQBMcB_9viCsRYs8jEzwf7YQiFyDuliHTdH7HCeaC-DAdGdku6zCu6vw4vpniM2p9KPDx1T_SpLk9gRf36myk/s320/iphone+057.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggM1QIuzhhLMWigcNEUCvRL9vWt4xERNYus3o40RYJKdQ21BSYVZWRQ-Re9DBxmTYbso_XAUX44Db8wHVL52NcqlLjgVPMlIOaYMS85bIfLuSBk9FT8xQP7FQ9WiLBpSF-YwvEcP1KvWQM/s1600/iphone+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggM1QIuzhhLMWigcNEUCvRL9vWt4xERNYus3o40RYJKdQ21BSYVZWRQ-Re9DBxmTYbso_XAUX44Db8wHVL52NcqlLjgVPMlIOaYMS85bIfLuSBk9FT8xQP7FQ9WiLBpSF-YwvEcP1KvWQM/s320/iphone+058.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZzfTEIHR3YsK6iFzBauVN1WVeq6vdhdt09U17-IzlVg6SwoajMkgGANJgU1pWHDUv6g4ga_KdaoXpgV2kavpuItEIZ91ibsD1bzHucEli03-11BW594ckUNeF6dDCDG-IxNzfTfjIDsY/s1600/iphone+059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZzfTEIHR3YsK6iFzBauVN1WVeq6vdhdt09U17-IzlVg6SwoajMkgGANJgU1pWHDUv6g4ga_KdaoXpgV2kavpuItEIZ91ibsD1bzHucEli03-11BW594ckUNeF6dDCDG-IxNzfTfjIDsY/s320/iphone+059.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHslReGKbJKMdR42w7CF8k61qjIkRtXTwdjo89GmHlcHFAcLD9SCNifhI9KiJC9_9IsAU1dAqJ3n97ItCbtNWUN9leCf3tpr8DUW_t07F3nCwIy9TY-39hgvut_MmW-FIws6YmLkX1xWs/s1600/iphone+060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHslReGKbJKMdR42w7CF8k61qjIkRtXTwdjo89GmHlcHFAcLD9SCNifhI9KiJC9_9IsAU1dAqJ3n97ItCbtNWUN9leCf3tpr8DUW_t07F3nCwIy9TY-39hgvut_MmW-FIws6YmLkX1xWs/s320/iphone+060.JPG" /></a></div>T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-32893221345749855452010-05-23T17:49:00.000-07:002010-09-29T11:24:25.549-07:00Berliner Weisse = Awesomeness<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISg7d9tuiGIBF9RXxtfaGb46lEsoiQvNrEZlRVladBmC7hcnLvfw4MEfqcegtstj2AuRBwjbQMDtNXYCXpBtSaZpclO0CjUO_wSAiilZixvAajY3DQ03qkO0L4kPwR28KHtZ_Lh7qNrJC/s1600/Berliner+Weisse.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474643745997499394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISg7d9tuiGIBF9RXxtfaGb46lEsoiQvNrEZlRVladBmC7hcnLvfw4MEfqcegtstj2AuRBwjbQMDtNXYCXpBtSaZpclO0CjUO_wSAiilZixvAajY3DQ03qkO0L4kPwR28KHtZ_Lh7qNrJC/s320/Berliner+Weisse.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I recently discovered a style of beer that quickly became one of my favorites. There is only one commercial version of Berliner Weisse that I can find around here. If you know of another one please let me in on the gloriousness! It is an import called 1809 from Professor Fritz Briem. It is light, refreshing, and slightly sour. It's delicious. Unfortunately it is a style that only a few breweries in the world brew. So... that gave me the challenge of trying to perfect something that lacks many comparable examples. <br />
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Berliner Weisse beers are fairly unusual from a brewing standpoint. For most styles of beer there is a long boil of typically 60 minutes to allow for proper hop isomerization of the alpha acids. With this style there is an effort to minimize hop presence. In order to do this, the boil is generally held for less than 15 minutes and sometimes there is no boil at all. I went with ten minutes on the boil. The only hops were put in the mash. <br />
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I think it should be a great sour beer! In order to let it properly sour up, I let the lactobacillus rock out for a couple days before pitching the yeast.<br />
<br />
Here is the recipe I made up for my first attempt, my efficiency was through the roof which made it a little higher in alcohol than I had intended... but oh well:<br />
<br />
BeerSmith Recipe Printout - http://www.beersmith.com<br />
Recipe: Berliner Weisse<br />
Brewer: Thomas Sanford<br />
Asst Brewer: <br />
Style: Berliner Weiss<br />
TYPE: All Grain<br />
Taste: (35.0) <br />
<br />
Recipe Specifications<br />
--------------------------<br />
Batch Size: 10.00 gal <br />
Boil Size: 10.58 gal<br />
Estimated OG: 1.046 SG<br />
Estimated Color: 2.9 SRM<br />
Estimated IBU: 1.3 IBU<br />
Brewhouse Efficiency: 92.00 %<br />
Boil Time: 10 Minutes<br />
<br />
Ingredients:<br />
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Amount Item Type % or IBU <br />
7 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 55.56 % <br />
6 lbs Wheat Malt, Bel (2.0 SRM) Grain 44.44 % <br />
2.00 oz Hallertauer [3.50 %] (15 min) (Mash Hop) Hops 1.3 IBU <br />
0.50 tsp Irish Moss (Boil 10.0 min) Misc <br />
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc <br />
10.00 gal Kansas City, KS Water <br />
2 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale <br />
2 Pkgs Lactobacillus Delbrueckii (Wyeast Labs #43Yeast-Ale <br />
<br />
<br />
Mash Schedule: Temperature Mash, 2 Step, Light Body<br />
Total Grain Weight: 13.50 lb<br />
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Temperature Mash, 2 Step, Light Body<br />
Step Time Name Description Step Temp <br />
45 min Protein Rest Add 16.88 qt of water at 141.9 F 133.0 F <br />
30 min Saccharification Heat to 148.0 F over 5 min 148.0 F <br />
15 min Step Add 0.00 qt of water at 154.0 F 154.0 F <br />
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F <br />
<br />
<br />
Notes:<br />
------<br />
Make 2L starter with the Lactobacillus about two weeks in advance. Keep this as warm as possible (up to 100 degrees). Make a 1L starter for the German Ale 2-3 days in advance. Did not do these for the first batch, Oz did my yeast and I pitched Lacto from Wyeast and White Labs packages directly.<br />
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Mash out according to schedule. Boil for 10 minutes. Add Super Moss and yeast nutrient as soon as boil starts. Cool to about 95 degrees F. Pitch the Lactobacillus bacteria starter before the German Ale Yeast. This will allow for the Lactobacillus to really get some souring done, and will really get it going due to the higher temp that lacto prefers.<br />
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Bottle with BELGIAN STYLE BOTTLES. Normal ones will blow up because I want HIGH carbonation. Lets get some effervescence!<br />
<br />
Use half distilled water to reduce the number of randoms for the sours to interact with. Did not do this on the first batch.<br />
<br />
May 20 - Added Wyeast lacto at 8:30 pm.<br />
May 22 - Added White Labs lacto at 5 pm.<br />
May 23 - Added Wyeast German Ale yeast at 6:15 pm.<br />
June 6 - Transferred to Secondary<br />
July 21 - Bottled with 7.5 ounces of priming sugar per 5 gallons<br />
<br />
Update:<br />
This tastes really awesome! It turned out WAY better than I anticipated. I definitely tried to make it heavy on the sour side and it didn't disappoint. I would add the ale yeast a little earlier for those not too into sour beers. This was perfect for my taste buds though. I would most def recommend this as a fun new style to try out. I have a bunch of bottles if you're interested in trying some!<br />
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-------------------------------------------------------------------------------------T. Sanfordhttp://www.blogger.com/profile/11540745227575290741noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-13309440450380980002010-05-17T17:04:00.000-07:002010-06-12T11:25:58.584-07:00Hefeweizen VideoWhen I got home from work tonight I immediately went to the basement to check the Hefeweizen. When I left for work this morning it was chugging along nicely, nothing to crazy. As soon as I hit the last step at the bottom of the stairs I could smell it. It was going CRAZY!!! I have posted a quick video of the fermentor with the blow off tube going into a one gallon jug. You can not brew a wheat style beer without using a blow off tube.......PERIOD. Enjoy!!<br />
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<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzUUeuRiWi42IuE83sYqb34ZBVHoqi6Hk7f9lhb1sqBwtg4MPO8P16plAFD5llC8_YGLPBhWkwBdIV_8cNlCA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Ashley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com0tag:blogger.com,1999:blog-4047461525492333387.post-75844224322264451892010-05-16T13:27:00.001-07:002010-05-16T14:50:29.446-07:00German Hefeweizen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08KWtZfgouUXYWW_8sI41ApszwzeG-s-P5SP__T7s3dXvXVEK3z6J9kVCTCagefGzK1f58Q-HiukQ5h9IPMEEQl2Emd-ZnHfegA6xlifzWZYr88fo6Vj1GtwVNVQ8YiMAYFI_WxgWVD4/s1600/IMG_2563.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08KWtZfgouUXYWW_8sI41ApszwzeG-s-P5SP__T7s3dXvXVEK3z6J9kVCTCagefGzK1f58Q-HiukQ5h9IPMEEQl2Emd-ZnHfegA6xlifzWZYr88fo6Vj1GtwVNVQ8YiMAYFI_WxgWVD4/s320/IMG_2563.JPG" alt="" id="BLOGGER_PHOTO_ID_5471972536946920562" border="0" /></a>This morning I got up early to brew a German style Hefeweizen for my friends Chris Tallent and Ashley Roos engagement party. I will be providing two beers for this event, a English Dark Mild and German Hefeweizen. I already have a keg of the Dark Mild so I needed to brew a 10 gallon batch to fill (2) 5 gallon kegs. Brew day went extremely smooth with no problems at all. I have taken a few pictures of my sent up to share.<br /><br />First is a picture of my mash tun. I have a Minibrew 15 gallon mash tun. It is made from high-density polyethylene (HDPE). I had a rubbermaid 10 gallon cooler with a stainless false bottom but needed more capacity to mash more grain. The false bottom in the Minibrew is way better than the rubbermaid cooler false bottom. I would have to vorlof 5-6 one gallon pitchers to get the wort to run clear. With the Minibrew false bottom the wort is running clear after 2 one gallon pitchers. To heat the water for the mash I have a Blichmann Engineering BoilerMaker 20 gallon brew pot. It is by far the best pot I have ever laid eyes on. It is a little on the pricey side but after using it for almost a year now it i s definitely worth the money. I have a March 809HS pump to pump hot water and wort around so I don't have to lift it. When doing 12 gallon batches with is a must!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIP2H9LbvJCv4rpxLp16ugqWM4wzMUuVhNLmOhJy_I802SCp917pJqdF13qaP8a4U72Bz-RlH7chaKAxRfWgWwkNk64ihy1WIBOFlg8BeVGfmjRTL9rxpoQzsFeyjWLfgvZhJvQDdW9A/s1600/IMG_2566.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIP2H9LbvJCv4rpxLp16ugqWM4wzMUuVhNLmOhJy_I802SCp917pJqdF13qaP8a4U72Bz-RlH7chaKAxRfWgWwkNk64ihy1WIBOFlg8BeVGfmjRTL9rxpoQzsFeyjWLfgvZhJvQDdW9A/s320/IMG_2566.JPG" alt="" id="BLOGGER_PHOTO_ID_5471979069989950706" border="0" /></a><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sVv4vmJuSI4foNqFP3zsGkCPMGpkduKe5K_ARJc-fInCkM00O9kbFzohL3SbGeWrSbXEWbyeqkGqv2OATvwljzrw3GbHdNM5FlAXtC3rNHu-wJbNuO7sgCesGrmCIfekP6UOFQjqicw/s1600/IMG_2561.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sVv4vmJuSI4foNqFP3zsGkCPMGpkduKe5K_ARJc-fInCkM00O9kbFzohL3SbGeWrSbXEWbyeqkGqv2OATvwljzrw3GbHdNM5FlAXtC3rNHu-wJbNuO7sgCesGrmCIfekP6UOFQjqicw/s320/IMG_2561.JPG" alt="" id="BLOGGER_PHOTO_ID_5471976235416449442" border="0" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxtbmM3bVPFDXIn0bOsZv1C2J_z1OjsifcdmuQYcK7gle2cTn-u0Fo9j_0InrksO0OnCd-_q5EnJ7jiAaXizTmXR3wZ2T4U06UlXRg9c4eWhLjKVi0nPBoxSyuNlLcIZz4bv0gkb8sws/s1600/IMG_2568.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxtbmM3bVPFDXIn0bOsZv1C2J_z1OjsifcdmuQYcK7gle2cTn-u0Fo9j_0InrksO0OnCd-_q5EnJ7jiAaXizTmXR3wZ2T4U06UlXRg9c4eWhLjKVi0nPBoxSyuNlLcIZz4bv0gkb8sws/s320/IMG_2568.JPG" alt="" id="BLOGGER_PHOTO_ID_5471982790349204834" border="0" /></a><br /><br /><br />So after I have finished the boil I use the pump to recirculate the wort while I chill it with a 50' immersion chiller. I have modified the chiller with another copper tube to help whirlpool the wort while chilling. It definitely reduces the chilling time. So while the beer is chilling I cleaned my fermentor. I have a 14 gallon Blichmann Engineering Fermanator. It is all stainless so it is really easy to maintain. After the wort was cooled, I transfered the beer to the fermentor and pitched the yeast. Without going into much more detail that is the brew setup. The Beersmith brew information in posted below.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9P5JqWj5XX8NL3SWFngyeZWJB0X_GrvLNtyriTRsapp5rA3AXcdKkkT3pRPHNhdIs_DwO5RhLwjjImROiaQh-pziQM69mZDDD52mkGAaqsdNoej2Zof32U-NpiAgnW6J-P3dOcJ_7r0/s1600/IMG_2567.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9P5JqWj5XX8NL3SWFngyeZWJB0X_GrvLNtyriTRsapp5rA3AXcdKkkT3pRPHNhdIs_DwO5RhLwjjImROiaQh-pziQM69mZDDD52mkGAaqsdNoej2Zof32U-NpiAgnW6J-P3dOcJ_7r0/s320/IMG_2567.JPG" alt="" id="BLOGGER_PHOTO_ID_5471986319527433826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-WWV3JNV3F5ImHWvuH6f1TJBNNvvsMK-hlMKd62i3m5ULtW_l_ZH2arx7s7j_W1Ich67jXHoYmxUfT9GBqO6HmCfFH_XgTHExqTFUOZZZAz7pEwZS3oKWmnWG0yFjGdnSPCFK5KB-is/s1600/IMG_2576.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-WWV3JNV3F5ImHWvuH6f1TJBNNvvsMK-hlMKd62i3m5ULtW_l_ZH2arx7s7j_W1Ich67jXHoYmxUfT9GBqO6HmCfFH_XgTHExqTFUOZZZAz7pEwZS3oKWmnWG0yFjGdnSPCFK5KB-is/s320/IMG_2576.JPG" alt="" id="BLOGGER_PHOTO_ID_5471987159509749730" border="0" /></a><br /><br />BeerSmith Recipe Printout - www.beersmith.com<br />Recipe: Weissbier<br />Brewer: Ashley Strube<br />Asst Brewer:<br />Style: Weizen/Weissbier<br />TYPE: All Grain<br />Taste: (35.0)<br /><br />Recipe Specifications<br />--------------------------<br />Batch Size: 12.00 gal <br />Boil Size: 15.38 gal<br />Estimated OG: 1.053 SG<br />Estimated Color: 3.9 SRM<br />Estimated IBU: 22.2 IBU<br />Brewhouse Efficiency: 75.00 %<br />Boil Time: 60 Minutes<br /><br />Ingredients:<br />------------<br />Amount Item Type % or IBU <br />11 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 50.00 % <br />11 lbs White Wheat Malt (2.4 SRM) Grain 50.00 % <br />2.70 oz Vanguard [4.40 %] (60 min) Hops 22.2 IBU <br />2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc <br />2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat <br /><br /><br />Mash Schedule: Single Infusion, Light Body<br />Total Grain Weight: 22.00 lb<br />----------------------------<br />Single Infusion, Light Body<br />Step Time Name Description Step Temp <br />75 min Mash In Add 7.00 gal of water at 163.4 F 152.0 F <br />10 min Mash Out Add 4.00 gal of water at 200.0 F 168.0 FAshley Strubehttp://www.blogger.com/profile/00745793619453556506noreply@blogger.com1tag:blogger.com,1999:blog-4047461525492333387.post-90297041345809953662010-03-24T09:28:00.000-07:002010-03-24T10:24:25.704-07:00Induction of Another Home BrewerAustin, Texas, March, 2010<br /><br /><div><div><div><div><div>I am happy to say that the home brewing ranks have been augmented by the addition of another brave soul who is ready to taste the best beer the world has to offer, home brew. His name is Rob Malone and he has been a steadfast member of the brewing team since 2006 providing such paramount tasks as beer tasting, critiques, and moral support. Rob has officially <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e-rFoYTL0AHCpPFi75rS7AJUiNBA2xewrZ0NJZ-55T4eegcPR6R9Dqoksw3vyXscjtR0zixGdAle7uDdsCp_ImUGzDAt7kVdDNKpFHciIKE90kZSwn1UfaBT5AWbAnmO6LSl1IaYVgNZ/s1600/DSC05133.JPG"><img id="BLOGGER_PHOTO_ID_5452250536829285186" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 165px; CURSOR: hand; HEIGHT: 210px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e-rFoYTL0AHCpPFi75rS7AJUiNBA2xewrZ0NJZ-55T4eegcPR6R9Dqoksw3vyXscjtR0zixGdAle7uDdsCp_ImUGzDAt7kVdDNKpFHciIKE90kZSwn1UfaBT5AWbAnmO6LSl1IaYVgNZ/s320/DSC05133.JPG" border="0" /></a>stepped off the sidelines and created his very own first batch of beer. To get off on the right foot we choose a Dunkelweizen for its versatility and ability to come out tasting great even as one’s seminal brew. For all of you soon to be brewers out there, I suggest choosing a first batch from a style that can take a little abuse. This would lead me to suggest a mild or dark ale as they have a wide fermentation temperature range and their darker color can cover up a bit of off tastes or final color/clarity variations. For this reason we chose a Dunkelweizen.</div><br /><br /><div></div><div>Remember it is of critical importance to have beer while brewing, preferably one related to the beer you are brewing. To that end we sampled some authentic European dunkelweizen and weizen beers along with an American version, Allagash White. Hacker and Pschorr is an excellent beer. If you can find it at your local liquor store, I recommend trying some. In my opinion it is best served ‘mit hefe’, or with the yeast by rolling the bottle prior to pouring. </div><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5452250067024133138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcSteCAhG_jaTlolg053qfCqI2jxSCSJW1SlA4K7F_2DbJ9UcADhq3CZSfm3kv3Tl0nVe08iWzmohTc_wXzbDaq0eOrWEV7P23qQGLGp9m_Qg2Cszjc6c75r4CdtqlLNZi0cGadsZcwRk/s400/Beer+Selection.jpg" border="0" /></div><br /><div></div><div>Most home brewers, Rob included, start their brewing journey with an extract kit as they require much less time than all grain brewing and tremendously less equipment. As you can see by the picture all we using to brew this batch is a simple pot purchased at Wal-Mart for less than $20. The beer ingredient kits come with one or two containers of liquid malt, hops, dry yeast, and in Rob’s case, a bag of brewer’s malts to steep in the boil kettle as it heats up. While pure extract kits are much easier and potentially quicker, the partial mash kits that come with grains add a considerable amount of flavor and color depth to the finished product. For an additional <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUaQ_zr3BbTGTjPxLZ3rel4KJAEwvM4dTA6e0eyc2o7-WEk9K4V86r-DlhAN1ceZObJujJU5wat4aQlw5TRRNfQSAGDgjgiEw-z5YtuawPSVXsOIknH3_QHrEj-hawm5InyZTdJqAyp4F/s1600/DSC05142.JPG"><img id="BLOGGER_PHOTO_ID_5452251007328362994" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 178px; CURSOR: hand; HEIGHT: 215px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUaQ_zr3BbTGTjPxLZ3rel4KJAEwvM4dTA6e0eyc2o7-WEk9K4V86r-DlhAN1ceZObJujJU5wat4aQlw5TRRNfQSAGDgjgiEw-z5YtuawPSVXsOIknH3_QHrEj-hawm5InyZTdJqAyp4F/s320/DSC05142.JPG" border="0" /></a>20-40 minutes, I think they are well worth the effort. In fact with the advances in liquid malt extracts and a wider variety of dry yeasts, one can brew a batch of beer in a quarter the time as all grain brewing and end up with an excellent beer. There are a lot of people out there that look down on dry yeast but they are still a cost effective way of producing beer. To prepare the dry yeast we mixed it with some warm water at the beginning of the boil. That preparation combined with a well aerated wort lead to a raging fermentation the next day; so much so that the airlock had to be removed prior to blowing the lid off.<br /><br />I highly recommend starting home brewing with extract or partial mash kits and dry yeast prior to going for the gusto of all grain brewing and liquid yeasts. With less than $100 in the game you can get an idea of whether brewing is for you or not. For additional information on the starter equipment prices to brew your first batch of beer see the links below to my favorite online home brew store Midwest Brewing Supplies.<br /><br /><a href="http://www.midwestsupplies.com/homebrewing-equipment/equipment-kits/compare-all-kits.html">Midwest Brewing Supplies Equipment Kits</a></div></div></div></div>Kyle FitzGeraldhttp://www.blogger.com/profile/15259791725880932832noreply@blogger.com2