New Camera/Brewing "Sacred Smoke" IPA Pics

Chug

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Harvesting Hops

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Canning With Coalition

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16ish year old Saxers

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Brewfest Weekend

Here are some pictures of our anniversary party/brewfest. I will post them without a captions, and let you wonder what's truly going on.

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XXX Hot PBW action XXX

Picked up all the kegs and jockey boxes today. Good to see all our friends and colleagues in such a short time over the last couple of days. Makes me really appreciate the community I'm in, and the passion that everyone around me has. If you're brewing in 100F+ then you are commited. Coalition has perhaps the coolest jockeybox, and I'm going to assemble Gigantics jockey box wich may seem trivial to most but is fun for me. So here is a picture of Coalitions j.b. that we're flushing with  hot PBW and a picture of The Commons j.b. with a small "Beetje" throwback that I think is really cool. It's the little things in life that make us truly happy...literally.

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Upright Brewing

Fuck yeah I took the car pool lane.

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Coalition

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Funky Monky

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Shaken. Not Stirred.

Fresh culture of WLP099 and The Manilla Gorilla®(which is my house culture) straight off a stir plate still fermenting at 14.2% ABV. Even I'm kind of amazed. I wish I had pure oxygen...

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Kegging

Heidelberg Pils malt with WLP099, Heidelberg pils with 2565 kolsch, and the oaked Cascadian Gratzer Ale.

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No coupler =

No Rodenbach

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In Preparation...

Brewing a beer for my birthday on Nov 7th. Me and Adam dipped the candy canes in turbinado sugar. It was delicious

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8-11-12 La Glenn du Monde

Yeast cultured from La Fin du Monde for Glenn of course.

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Moving beer with SeanMonger

One Beers Trub is Another Batch's Treasure

After moving King Harvest to secondary, I pondered what to do with the leftover watermelon. I decided to go stout. I crushed up some country malt sample packets given to me by a local brewer, and just added some DME for ease. Good ol' Zeus to bitter, and some NZ hallertau for aroma plus about a gallon and a half of the dregs from KH. I decided to add some brett lambicus just to see what happens. I'm not sure if I've ever had a watermelon stout, or a brett infected stout, or a sour watermelon beer at all. A mere 3 hours after I brewed it there was an explosion! Of course I was out so not only did I miss it, but it made an extra large mess.


(notice the lid to the airlock in the bottom right hand corner )

King Harvest II

The O.G. was 1.062 before I added any watermelon, and I didn't take the time to measure the watermelon puree's gravity. It tastes like last year's batch, but a little stronger. I'll save the dregs from primary, and I'm going to add a wheat mash to it, and a sour yeast of some sort(probably brett).

On Tap

King Harvest

Last year at spring time I was really excited about fruit beers, because I started brewing in the winter of 2008, and there was no more fruit to be had. One of my first(and favorites) was the watermelon wheat. A regular beer with a 50/50 wheat/barley base, and a shitload of watermelon. Last years batch had a 20lb watermelon(without the rind of course) pureed and added in primary. This year all I could find were 2 15lb watermelons, so I decided to just go for it. I also tried to weigh all the rind that I cut off, but my scale does not go that high. I added the puree about 3 days after I initially pitched the yeast, because I kept getting home after 10:00 pm every day, and I'm sure my neighbors wouldn't appreciate my blender whirring for a half an hour while they're trying to sleep. It might work out for the best, seeing as how the yeast will have a bit of a head start.

Welcome Home!

(This is all the "shake" from a 5lb. bag of Zeus hops. Mmmmmmm)

When I said my posts would be sporadic I lied. I meant non-existent. Between moving, not brewing, and losing my camera it was hard to come up with anything worthwhile. Now that I'm pretty much fully established it's going to be trial by fire. I'm upstairs now, which is VERY different from my last house. I could be as loud as I want, and make the biggest fucking mess, and no one would care in my old place. That is definitely not the case now. I plan on hooking EVERYTHING up to quick disconnects, and streamlining my whole process. I try to re-use, and/or save as much water as possible, but now I'm trying to store any extra water in kegs, carboys, and buckets. A pump, and a plate chiller would be the shit. I brewed my first batch of beer in my new place, and things went pretty smoothly.

I had plans to do a beef jerky stout for my inaugural experiment, but my new roommate works at Elephants Delicatessen, and brought me home one of the best fucking pieces of pie I've ever had(I'm sure the drunk munchies had nothing to do with it). All I could think of was a pint of stout to go with my dessert. Being the ambitious brewer I am, I did another double batch to split in two. They will both live an identical lifestyle until it's time to keg. One will condition with jerky, and the other will mellow on top of an entire marionberry pie.

My next project is to brew a 6gal. batch with the private collection Wyeast"Leuven" Yeast, and split it up into 1gal. jugs, and add different bacterias and yeast. Claussenii, delbrucki, lambicus, and bruxellensis.

The pilot brewery is back in operation.

Oregon Trail

I'll be moving over the next two weeks or so, and my posts will be even more sporadic than ever. I've decided not to brew for a minute, seeing as moving 50 gallons of beer in glass carboys is a hell of a task. If I'm not brewing then I don't have much to talk about.




Aaron died of cholera.

Vintage

I walked into a local establishment to order some food, and of course check the beer selection. They had a bottle of each variety(other than draft beer) proudly displayed on a shelf above the register. One of the selections was black butte porter from deschutes. The particular bottle on display appeared really old, and I asked if I could purchase it. The server said she would ask the owner. I went back with a fresh bottle of B.B.P. today, and the owner was kind enough to swap bottles with me. The only stipulation was that I did not imbibe the aforementioned beverage. I agreed, but of course went home to refrigerate my trophy. I asked how old she thought the beer was, and she said she'd been in business for 7 years, and it'd been on display the whole time. When I opened the beer it smelled as fresh as ever. Quite thin, but twice as chocolatey as any pint of B.B.P. I've ever had. All in all it was a very good beer. This re-enforces my trust in beer. I've done some mean things to beer, and she's still so good to me. Old hops, culturing yeast from 2 year old smack packs, and dry yeast from '93. It's harder to make a bad beer than a good beer in my opinion. That bottle spent 7 years on a shelf with no love? How could that be? There's a beer out there for everyone, and I love this one.