tag:blogger.com,1999:blog-85091886446651383972024-03-28T03:15:36.288-04:00Shegogue BrewBlog dedicated to the Homebrewed creations of Brett Shegogue.Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-8509188644665138397.post-16485474487459049502016-07-26T12:16:00.001-04:002016-07-26T12:17:08.343-04:00Quick UpdatesI have been severly lacking in posting to the blog and I apologize. Most of my "digital brewing" time as been focused over on my other site: <a href="http://todayshomebrew.news/" target="_blank">todayshomebrew.news</a> Which if you haven't bookmarked, you really should! I have links to 3 new articles every Monday through Friday.<br />
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I have made one beer since my last update, an irish red ale, which I will eventually get to posting. I also attended NHC, and received a ton of free ingredients which I plan to experiment with and post about. So stay tuned!<br />
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In the meantime, you can help me out while getting some sweet savings - 15% off for the next 36 hours over at Homebrew Supply if you use my affiliate link!<br />
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Cheers!Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com2tag:blogger.com,1999:blog-8509188644665138397.post-75105231226440600072016-05-16T15:13:00.001-04:002016-05-16T15:13:39.815-04:00Northeast American Pale Ale<span style="font-family: inherit;">Every once in a while I have those brewdays where my note taking is almost non existent. This was one of those brewdays! It is a shame too cause this beer is Amazing!</span><br />
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<span style="font-family: inherit;">If you follow the blog you have probably picked up that I am my own worst critic (or you think I just make shitty beer). This one exceeded expectations!</span><br />
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<span style="font-family: inherit;">You will notice quite a few question marks next to values. This is because I didnt't write that number down, but these numbers stick out to me for various reasons, so I am going with them. </span><br />
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<span style="font-family: inherit;">I have been seeing a lot great looking hoppy beer recipes out there that use Wyeast London Ale III 1318 and a high 2:1 chloride to sulfate ratio. <a href="http://www.alesoftheriverwards.com/2015/08/tired-hands-hophands-clone-revisted.html" target="_blank">The Tire Hands clone</a> by Ed over with Ales of the Riverwards has pinpointed the perfect ratio/amount of oats for this style - and I followed his advice.</span><br />
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<span style="font-family: inherit;">This beer ends up with a solid haze which is largely from the low flocculaing London Ale III and the hops/chill haze.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0gWOCPR2DSdBJpLKUoWJ9yZbSJbXmuc5QKU0q3NInU8felEPfLTVgJW5puG58gh4rbINRxVSIFlUbY_QeJzX-AV4n9xR07dJmlN7_tjCwBt3YHDbm3NQeyxPbgTPHVNZmegLShC2W65w/s1600/IMG_20160415_185756182.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0gWOCPR2DSdBJpLKUoWJ9yZbSJbXmuc5QKU0q3NInU8felEPfLTVgJW5puG58gh4rbINRxVSIFlUbY_QeJzX-AV4n9xR07dJmlN7_tjCwBt3YHDbm3NQeyxPbgTPHVNZmegLShC2W65w/s320/IMG_20160415_185756182.jpg" width="228" /></a></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Brewed On: </span>Mar 12, 2016</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Kegged On: </span><span style="font-family: inherit; font-weight: 700;">April 2, 2016</span></span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Style: </span>American Pale Ale 18B (2015 BJCP)</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Batch Size: </span><span style="font-weight: 700;">2.</span>5 gal</span></span></div>
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<span style="background-color: white; line-height: 19.32px; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Boil Length:</b> 60 min</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">OG: </span>1.049?</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">FG: </span>1.013</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">IBU: </span>41</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">ABV: </span>4.7%<span style="font-weight: 700;"> </span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Yeast:</span><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"> Wyeast London Ale III 1318</span></span></div>
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<span style="background-color: white; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">Grist Mashed at 156?for 60 mins?</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">75% - Briess 2-Row - 4lbs 2 oz</span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;"><span style="line-height: 22.08px;">18% - Quick Oats- 1 lb</span></span></span><br />
<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">7% - Avangard Light munich - 6 oz</span></span></div>
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<span style="background-color: white; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">Hop Additions </span></span></div>
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<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">.221 oz - Magnum 14.7% AA - 60 minutes boil- 30 IBUs</span></span><br />
<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">.5 oz - Zythos 10.9% AA - 10 minutes - 11 IBU</span></span><br />
<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">.5 oz Zythos, .75oz (each) Citra and Azacca - 10 minute whirlpool</span></span><br />
<span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">Dry Hopped 4 days with .75oz (each) Citra and Azacca</span></span></div>
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<span style="background-color: white; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="color: blue; font-family: inherit;">Water Adjustments - 4 gallons distilled .5 gal tap</span></span></div>
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<tr class="tableizer-firstrow"><th></th><th><span style="font-family: inherit;">Calcium (Ca ppm)</span></th><th><span style="font-family: inherit;">Magnesium (Mg ppm)</span></th><th><span style="font-family: inherit;">Sodium (Na ppm)</span></th><th><span style="font-family: inherit;">Chloride (Cl ppm)</span></th><th><span style="font-family: inherit;">Sulfate (SO4 ppm)</span></th></tr>
<tr><td><b><a href="https://drive.google.com/file/d/0Bz212G-jlOrvT1dhd2JSWTBkdFU/view?usp=sharing" target="_blank"><span style="font-family: inherit;">Jan Estimated Tap</span></a></b></td><td><span style="font-family: inherit;">41</span></td><td><span style="font-family: inherit;">10</span></td><td><span style="font-family: inherit;">17</span></td><td><span style="font-family: inherit;">26</span></td><td><span style="font-family: inherit;">45</span></td></tr>
<tr><td><b><span style="font-family: inherit;">Estimated Final Beer</span></b></td><td><span style="font-family: inherit;">92</span></td><td><span style="font-family: inherit;">1</span></td><td><span style="font-family: inherit;">2</span></td><td><span style="font-family: inherit;">119</span></td><td><span style="font-family: inherit;">60</span></td></tr>
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<span style="font-family: inherit;"><span style="color: blue;"><span style="line-height: 19.32px; white-space: pre-wrap;"><br /></span></span><span style="color: blue;"><span style="line-height: 19.32px; white-space: pre-wrap;">Heated all 4.5 gallons of distilled/tap water with campden and 4.1 g CaCl and 1.7g CaSO4. 1.5oz acid malt. Estimated mash pH 5.42.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Tasting Notes: </b></span></span></span><span style="background-color: #fafafa; font-family: inherit; line-height: 19px; white-space: pre-wrap;">Moderately High hop Aroma of pineapple, lemon citrus, low Pine and, low grapefruit</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;"> </span><br style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;" /><span style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;"> Medium body, moderately high carbonation, moderate creamy mouthfeel, and no astringency </span><br style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;" /><span style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;"> </span><br style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;" /><span style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;">Moderately High hop flavor grapefruit and pineapple, very low bland cracker taste, moderately high bitterness. Balance is 90% towards that hops finishes moderately dry </span><br style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;" /><br style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;" /><span style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;">Overall this is a really great American Pale Ale The Hop Aroma and flavor is very pleasant. The creamy mouthfeel and moderate dryness keeps the consumer wanting to come back for another sip I can drink pint upon pint and I did! I kicked this keg yesterday and figured it was about darn time to post the recipe. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: #fafafa; line-height: 19px; white-space: pre-wrap;">I think I will be brewing this one again soon.</span></span>Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com4tag:blogger.com,1999:blog-8509188644665138397.post-72966015435378143972016-04-12T09:19:00.001-04:002016-04-12T09:20:33.489-04:00Hook's Giant Bock - Doppelbock<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">On The heels of my Vienna lager, Most Interesting Man, I decided to reuse the lager yeast for a nice big doppelbock. </span><br />
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<span style="font-family: inherit;">As of writing this I am interested to see how this turns out with the WLP940 Mexican lager yeast as it is not a typical yeast for this style. I also have no real idea of how much yeast (or how healthy) I pitched as I poured slurry right from the bottom of my 3 gallon better bottle from the vienna. If you recall the vienna wound up<a href="http://www.shegoguebrew.com/2016/03/most-interesting-man-vienna-lager.html" target="_blank"> being...not awesome</a></span></span><br />
<span style="font-family: inherit;"><br />The wife and I are big fans of the ABC series Once Upon a Time and I can't go an episode without hearing about how sexy Captain Hook is. I thought I would make fun of her by including him in the beer name and label. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPu7Iccif1PRIr9FRfdA0WJc76QgJn1KDUmCKQP-or0YkQ2eRjhr8J1NqxrQjoauEWuRD_4_oNyJfsZcXBkCQPjv6iFxLo2MLuufgkJgaqSHNaOAt9BQhlI8o6UwH0s-fSGkCd42-bJsdl/s1600/hooksGiantBock.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPu7Iccif1PRIr9FRfdA0WJc76QgJn1KDUmCKQP-or0YkQ2eRjhr8J1NqxrQjoauEWuRD_4_oNyJfsZcXBkCQPjv6iFxLo2MLuufgkJgaqSHNaOAt9BQhlI8o6UwH0s-fSGkCd42-bJsdl/s640/hooksGiantBock.png" width="640" /></span></a></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Brewed On: </span>Jan 29, 2016</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit; font-weight: 700;">Kegged On: </span></span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Style: </span>Doppelbock 9A (2015 BJCP)</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Batch Size: </span>5 gal</span></span></div>
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<span style="background-color: white; font-size: 14px; line-height: 19.32px; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Boil Length:</b> 90 min</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Efficiency: </span>70%</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">OG: </span>1.073</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">FG: </span>1.019</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">IBU: </span>24</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">ABV: </span>7.1%<span style="font-weight: 700;"> </span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 14px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Yeast:</span><span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"> WLP940 - Mexican Lager Yeast slurr (from vienna)</span></span></div>
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<span style="background-color: white; font-size: 14px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">Grist Mashed at 154.5 for 40 mins</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">70% - Weyermann Light Munich -11 lb (Acutally was 7.5 lb Weyermann and 3.5 lb Avangard due to my supplies)</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">20% - Weyermann Bohemian Pils - 3 lb 2 oz</span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #783f04; font-family: inherit;">10% - Weyermann Caramunich - 1 lb 8 oz</span></span></div>
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<span style="background-color: white; font-size: 14px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">Hop Additions </span></span></div>
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<span style="background-color: white; font-size: 14px; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #38761d; font-family: inherit;">.4 oz - Magnum 14.7% AAU - 60 minutes boil- 24 IBUs</span></span></div>
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<span style="background-color: white; font-size: 14px; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="color: blue; font-family: inherit;">Water Adjustments - 7 gal tap and 2 gal distilled</span></span></div>
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<tr class="tableizer-firstrow"><th></th><th><span style="font-family: inherit;">Calcium (Ca ppm)</span></th><th><span style="font-family: inherit;">Magnesium (Mg ppm)</span></th><th><span style="font-family: inherit;">Sodium (Na ppm)</span></th><th><span style="font-family: inherit;">Chloride (Cl ppm)</span></th><th><span style="font-family: inherit;">Sulfate (SO4 ppm)</span></th></tr>
<tr><td><b><a href="https://drive.google.com/file/d/0Bz212G-jlOrvT1dhd2JSWTBkdFU/view?usp=sharing" target="_blank"><span style="font-family: inherit;">Jan Estimated Tap</span></a></b></td><td><span style="font-family: inherit;">41</span></td><td><span style="font-family: inherit;">10</span></td><td><span style="font-family: inherit;">17</span></td><td><span style="font-family: inherit;">26</span></td><td><span style="font-family: inherit;">45</span></td></tr>
<tr><td><b><span style="font-family: inherit;">Estimated Final Beer</span></b></td><td><span style="font-family: inherit;">64</span></td><td><span style="font-family: inherit;">8</span></td><td><span style="font-family: inherit;">13</span></td><td><span style="font-family: inherit;">77</span></td><td><span style="font-family: inherit;">35</span></td></tr>
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<span style="color: blue;"><span style="font-family: inherit; font-size: 14px; line-height: 19.32px; white-space: pre-wrap;">Heated 7 gallons of tap water with campden and 4 g CaCl. Used 6 gallons for mash 177° lost 8 to mash tun. Dough in mash 155° for 60 min. Estimated mash pH 5.48. Sparged with remain 1 gallon treated tap and 2 gallon distilled</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh3P2-dIRHcqyXuwx-RuANzcCi_fSyur81rIQmPau6zf15pumBE4jlGlAOy7InjFbNyh4iotFNrScsDxvH3UO2r7lowjI5FBHprzeR5-d5scgacYU4pw9dGFuqJCuKRKFEqizGkmceX5N/s1600/doppelbock.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh3P2-dIRHcqyXuwx-RuANzcCi_fSyur81rIQmPau6zf15pumBE4jlGlAOy7InjFbNyh4iotFNrScsDxvH3UO2r7lowjI5FBHprzeR5-d5scgacYU4pw9dGFuqJCuKRKFEqizGkmceX5N/s200/doppelbock.jpg" width="112" /></a><span style="font-family: inherit;"><span style="background-color: white; font-size: 14px; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Tasting Notes: Aroma </b>| </span></span><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;">Moderately low malt aroma of light prune and toffee. <b>Appearance | </b></span><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;">Deep copper color with light off-white head which fades very quickly. <b>Mouthfeel | </b></span><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;">Medium carbonation, medium-full body, low-alcohol warmth, moderately low creaminess, no astringency. <b>Flavor | </b></span><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;">Moderately High malt of sweet toffee, no real hop flavors, moderately low hop bitterness, very low sulfur otherwise clean, balances towards the malt and finishes slightly sweet. </span></span><br />
<span style="font-family: inherit;"><br style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;" /><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;"><b>Overall</b> this is a very drinkable doppelbock since it comes in on the low-end of the abv for style. The beer is lacking in Aroma (very one dimensional) and malt complexity. I think it could benefit from a more traditional bock-style yeast or possibly using a flavor addition of a German noble hop. This would probably be in the low 30s on a score sheet.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: #fafafa; font-size: 14px; line-height: 19px; white-space: pre-wrap;">At the very least I am pleased that replacing my keg lines fixed a lot of my issues. It appears the yeast was not the culprit since it fermented this beer out fine. Yay!</span></span>Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com2tag:blogger.com,1999:blog-8509188644665138397.post-44164431860793208962016-03-31T12:08:00.002-04:002016-03-31T12:08:57.682-04:00Most Interesting Man - Vienna LagerEvery winter I curse the cold weather. I am the type of person that would rather be drenched in sweat in 100°F+ temps than in any weather below freezing.<br />
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The cold, however, does provide a few positives that I can use to my advantage: Colder tap water for chilling and about 59°F basement temp. The latter allows me to not stress my fermentation chamber as there is a lower temperature differential while brewing lagers in the low 50°Fs.<br />
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At the end of October on a trip to the homebrew store I was picking up some ingredients and persued the "Recently Expired Yeast Selection." The bargain bin of yeast (well 'bargain' is the homebrew store's term since these vials are still $5 at this store) contained WLP940 Mexican Lager Yeast. I had heard great things about this lager yeast. In particular it results in quick fermentation times. Perfect!<br />
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I have always liked Dos Equis, but its a shame that <a href="http://www.bjcp.org/2008styles/style03.php#1a" target="_blank">true Vienna lager</a> is almost non existent these days. I decided to create a more traditional Vienna Lager, but with the ingredients I had on hand.<br />
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Which means that it technically is not traditional.<br />
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I decided to do a 50/50 split of pilsner and light munich malts.<br />
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Now for some silly reason light munich is always quoted as 10L and I have no clue where this comes from. Read the malt analysis sheet of any malting co's light munich and you will get a range between 5L-8L. Compare that to a vienna malt's 3L-4L and you are right about have the lovibond. <br />
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Where a traditional vienna was crafted out of mostly vienna malt I am testing the light munich and pils combo as an alternative.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMpX6Z8BzeM8BnSPTAMJUEmz_EIIJts3Iqa-C99_6bYGSjHBvDwksPdYb3ThBAUaEzBLYgSraNrVQCXc0NvN8ceWAYXf8mTjAWE6ZZpBfdk4Jw73ydN-wS_P4dc0DuTQhFZt5yI1Gu5A6/s1600/mostInterestingMan.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Most Interesting Man Label" border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMpX6Z8BzeM8BnSPTAMJUEmz_EIIJts3Iqa-C99_6bYGSjHBvDwksPdYb3ThBAUaEzBLYgSraNrVQCXc0NvN8ceWAYXf8mTjAWE6ZZpBfdk4Jw73ydN-wS_P4dc0DuTQhFZt5yI1Gu5A6/s640/mostInterestingMan.png" title="Most Interesting Man Label" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unfortunately the awesomeness of the label doesn't carry through to the beer!</td></tr>
</tbody></table>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Brewed On: </span>Jan 9, 2016</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Kegged On: </span>Jan 29, 2016</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Style: </span>Vienna Lager 7A (2015 BJCP)</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Batch Size: </span>2.5 gal</span></span></div>
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<span style="background-color: white; line-height: 19.32px; white-space: pre-wrap;"><b>Boil Length:</b> 60 min</span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">Efficiency: </span>69%</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">OG: </span>1.049</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">FG: </span>1.013</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">IBU: </span>20</span></span></div>
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<span style="background-color: white; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-weight: 700;">ABV: </span>4.7%<span style="font-weight: 700;"> </span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yeast:</span><span style="background-color: white; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> WLP940 - Mexican Lager Yeast</span></span></div>
<b id="docs-internal-guid-79dfd129-9829-19bb-8e6b-9c91a3137c5c" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></b>
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<span style="background-color: white; color: #783f04; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Grist Mashed at 154.5 for 40 mins</span></span></div>
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<span style="background-color: white; color: #783f04; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">50% - Weyermann Light Munich -5 lb</span></span></div>
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<span style="background-color: white; color: #783f04; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">50% - Weyermann Bohemian Pils - 5 lb</span></span></div>
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<span style="background-color: white; color: #783f04; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">>1% - Carafa III Special - 1/2 ounce</span></span></div>
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<span style="background-color: white; color: #38761d; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Hop Additions </span></span></div>
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<span style="background-color: white; color: #38761d; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">.15 oz - Magnum 14.7% AAU - 60 minutes boil- 20 IBUs</span></span></div>
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<span style="background-color: white; color: blue; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Water Adjustments - 2.5 gal tap and 2 gall distilled</span></span></div>
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<span style="color: blue;"><span style="line-height: 19.32px; white-space: pre-wrap;">Heated 2 gallons of montgomery county md strike water to ~175 and filled orange 3 gallon cooler with the 2 gal of tap water treated with 1.5 grams CaCl and campden.</span></span><span style="line-height: 1.38;"> </span></div>
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<span style="background-color: white; color: blue; font-family: inherit; line-height: 1.38; white-space: pre-wrap;">2 oz of acid malt used</span></div>
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<span style="background-color: white; color: blue; font-family: inherit; line-height: 1.38; white-space: pre-wrap;">Sparged with 2 gallons distilled and 1/2 gallon tap</span></div>
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<span style="background-color: white; font-weight: bold; white-space: pre-wrap;">Tasting Notes: </span><br />
<span style="background-color: white; white-space: pre-wrap;"><br /></span>
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<span style="background-color: white; white-space: pre-wrap;">I was holding off on posting the tasting notes thinking it would get better, but it just kept getting worse so in full disclosure here it is:</span><br />
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<span style="background-color: white; white-space: pre-wrap;"><br /></span>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ0jAw565Gz7C3r91JVNM1FcrNEDAhjxFpfPXLgYK6YynEhEh21PVOr0S0tZLb25bkLERNOAbmTUZmj6L5QmXYQkGSd5aAiWe9H2NJtwYJBFmus4toDaK19x020JHWcp-dlkK7TMzF6aK/s1600/viennaLager.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Vienna Lager" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJ0jAw565Gz7C3r91JVNM1FcrNEDAhjxFpfPXLgYK6YynEhEh21PVOr0S0tZLb25bkLERNOAbmTUZmj6L5QmXYQkGSd5aAiWe9H2NJtwYJBFmus4toDaK19x020JHWcp-dlkK7TMzF6aK/s320/viennaLager.jpg" title="Vienna Lager" width="228" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At Least its Clear!</td></tr>
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<span style="background-color: white; white-space: pre-wrap;"><b>Aroma:</b> Moderate-low butter and toffee-like note, moderate toasted bread, low sulfur</span><br />
<span style="background-color: white; white-space: pre-wrap;"></span><br /><span style="background-color: white; white-space: pre-wrap;"></span>
<span style="background-color: white; white-space: pre-wrap;"><b>Appearance:</b> Deep gold (darker in pics), white head that fades quickly and remains as a top coating, excellent clarity</span><br />
<span style="background-color: white; white-space: pre-wrap;"></span><br /><span style="background-color: white; white-space: pre-wrap;"></span>
<span style="background-color: white; white-space: pre-wrap;"><b>Flavor:</b> moderate diacetyl butter, low perfumey ester, low floral hop, moderately low bitterness, low toasty malt.</span><br />
<span style="background-color: white; white-space: pre-wrap;"></span><br /><span style="background-color: white; white-space: pre-wrap;"></span>
<span style="background-color: white; white-space: pre-wrap;"><b>Mouthfeel:</b> Moderate carbonation, medium body, moderately low slick feeling (diacetyl) low astringency, no creaminess.</span><br />
<span style="background-color: white; white-space: pre-wrap;"></span><br /><span style="background-color: white; white-space: pre-wrap;"></span>
<span style="background-color: white; white-space: pre-wrap;"><b>Overall</b>: This beer is infected. No other way to put it. Its a shame cause it tasted pretty great flat before kegging. I would give this an overall score in the low 20s. I probably should have purchased fresh yeast for this one, or built up the starter slower.</span><br />
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<span style="background-color: white; white-space: pre-wrap;">Although no diacetyl was detected at the time of kegging, as the beer lagered the buttery "goodness" was there. After investigating the cause, and looking back at how my beers have been degrading in the keg, I decided it was time to replace all my beer line and give my taps a thorough cleaning. A lot of my beers have not been aging well after kegging - but taste fine prior. </span><br />
<span style="background-color: white; white-space: pre-wrap;"><br /></span>
<span style="background-color: white; white-space: pre-wrap;">I am ashamed to admit I have not replaced my beer line in over 4 years </span><span style="background-color: white; white-space: pre-wrap;">and the worst damage probably occurred when I moved to the new house and left warm beer hangout in the lines. I did that last weekend and plan to document that as I learned a few tricks along the way.</span><br />
<br />Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com1tag:blogger.com,1999:blog-8509188644665138397.post-58574629035843358682016-01-04T13:56:00.002-05:002016-01-04T17:02:50.650-05:00Creating a Logo, Not as Simple as You'd ThinkIf you are one of my few treasured fans <a href="https://www.facebook.com/ShegogueBrew/" target="_blank">over on Facebook</a>, then you may have already noticed the new logo I created. On most of my labels I had just been using <a href="http://www.dafont.com/knights-quest.font" target="_blank">this font</a> to read "SHEGOGUE BREW" and I had some images of grain underneath it, It worked, but I wanted a logo that could stand alone.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8PDx9iYao__7E7teFu_tMl5j9gj0ad-BmuT_g18nNa6Rk-a65ktVMp1H7CgLHo0p2YLmXz1SX9VKLGovIbgLwSXziR7lUUO4PYI65XZ2jHcklMneC4aMBE-E-6wUhQh3Wg-VzK82a18n/s1600/wrongCoastIPA.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8PDx9iYao__7E7teFu_tMl5j9gj0ad-BmuT_g18nNa6Rk-a65ktVMp1H7CgLHo0p2YLmXz1SX9VKLGovIbgLwSXziR7lUUO4PYI65XZ2jHcklMneC4aMBE-E-6wUhQh3Wg-VzK82a18n/s400/wrongCoastIPA.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take note of the "Shegogue Brew" in one of my favorite labels</td></tr>
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<h3>
<br />Thought Process</h3>
I went through a lot of thought and deliberation to come up with the logo presented below. Here is some of that thought process:<br />
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<ul>
<li>Wanted to keep "Shegogue <b>Brew</b>" - Most brewery names have some variation of Brewing Co or Brewery. That doesn't rhyme with the pronunciation of my last name Shegogue (pronounce Shuh-goo)</li>
<li>Since my home brewery name is just my last name I was at a loss for what identifying mark or symbol I should use</li>
<ul>
<li>I thought about incorporating a beer mug and the letter 'S' but that was too plain</li>
<li>I thought about some sort of synergy of yeast, hops, water and grain, but those were all too busy</li>
<li>Considered creating some sort of chart or bar graph to reference my tagline (see tagline description below)</li>
</ul>
<li>I put the symbol on the backburner to consider some sort of tagline. Many of the great breweries have them. i.e. Dogfish Head - <i>"Off-centered ales for off-centered people".</i> Everyone in my family knows I have two speeds slow, and slower so I came up with the tagline <b><i>"slowly analyzing ales"</i></b></li>
<li>With that tag line in place I had a slightly more narrow focus for my symbol which I decided to go with turtle or a snail. To be honest, the snail images I found online were easier to work with than the turtles so I went with that</li>
<li>As an added bonus, I can now refer to my little guy as the "Ale Snail," which I think is pretty catchy</li>
</ul>
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Without further ado - the new Logo for Shegogue Brew</div>
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<h3>
New Logo</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeSOX1IzkFzCOnu2_kye7dBaX00_lfe7pwi2SW9iGDGIyndocbkMfdFf9lLBMHlNlRwStMlQcZOnqS56wBDCQJuDpptbzpD5XBgQOL1b510qv3A6s7BUq-AhWfVSgbQo2JfGLCyiS7yNO/s1600/newLogo3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeSOX1IzkFzCOnu2_kye7dBaX00_lfe7pwi2SW9iGDGIyndocbkMfdFf9lLBMHlNlRwStMlQcZOnqS56wBDCQJuDpptbzpD5XBgQOL1b510qv3A6s7BUq-AhWfVSgbQo2JfGLCyiS7yNO/s640/newLogo3.png" width="451" /></a></div>
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Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com21tag:blogger.com,1999:blog-8509188644665138397.post-30000962560882583472015-12-31T13:43:00.004-05:002015-12-31T13:43:35.916-05:002015 Brew Year in ReviewAnother year come has come and gone as 2015 marked my sixth year in this wonderful hobby. The first half of the year I ended up producing zero, I repeat zero, gallons of beer. I held up my vow to not brew until I could do so inside. It took a while, but I finally finished! <br />
<br />
<h3>
Brewery Build</h3>
Look back at the progress posts here:<br />
<br />
<ol>
<li><a href="http://www.shegoguebrew.com/2015/01/indoor-brewery-plans-and-existing-brew.html" target="_blank">Indoor Brewery Plans</a></li>
<li><a href="http://www.shegoguebrew.com/2015/02/brew-thru-2-workbench.html" target="_blank">Workbench</a></li>
<li><a href="http://www.shegoguebrew.com/2015/04/basement-induction-brewery-build.html" target="_blank">Brew Stand</a></li>
<li><a href="http://www.shegoguebrew.com/2015/04/brew-thru-4-sink-video-bjcp-comp.html" target="_blank">Utility Sink</a></li>
<li><a href="http://www.shegoguebrew.com/2015/06/brew-thru-5-ventilation-progress-bjcp.html" target="_blank">Ventilation</a></li>
</ol>
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After setting up the brewery I then decided to shift all my free time into <a href="http://www.shegoguebrew.com/2015/08/new-brew-assistant-in-making.html" target="_blank">raising a puppy</a>. <br />
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<h3>
Beer Making</h3>
I did end up making a few batches of beer - the <a href="http://www.shegoguebrew.com/2015/09/introduction-american-session-ale.html" target="_blank">inTROduction session ale</a>, and the <a href="http://www.shegoguebrew.com/2015/10/bad-bear-2-british-brown-ale.html" target="_blank">dumper brown</a>. The <a href="http://www.shegoguebrew.com/2015/12/simple-blonde-ale.html" target="_blank">Simple Blonde Ale</a>, which had me worried but ended up fine. And the last brew of the year was the big <a href="http://www.shegoguebrew.com/2015/11/national-learn-how-to-homebrew-day-55.html" target="_blank">Russian Imperial Stout</a> for National Homebrew Day.<br />
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<h3>
Beer Blogging/Writing</h3>
Though my posts were somewhat numbered here on the personal blog I was able to contribute to other online sites like <a href="http://homebrewtalk.com/">Homebrewtalk.com</a> and <a href="http://homebrewacademy.com/">Homebrewacademy.com</a><br />
<br />
<ul>
<li><a href="http://www.homebrewtalk.com/speeding-up-brew-day.html" target="_blank">Speeding up your brew day</a></li>
<li><a href="http://homebrewacademy.com/induction-brewing/" target="_blank">Why you Should Seriously Consider Induction Brewing</a></li>
<li><a href="http://www.homebrewtalk.com/new-frame-work-for-developing-recipes.html" target="_blank">3, 2, 1 - A New Framework for Developing Recipes</a></li>
<li><a href="http://www.homebrewtalk.com/beer-math.html" target="_blank">Beer Math</a></li>
<li><a href="http://homebrewacademy.com/dial-in-your-brew-system/" target="_blank">How to Dial In Your Brew System and Hit Your Numbers Every Time</a></li>
<li><a href="http://www.homebrewtalk.com/organization-tips-for-homebrewers.html" target="_blank">Organization Tips for Homebrewers</a></li>
<li><a href="http://www.homebrewsupply.com/learn/how-to-judge-and-evaluate-your-beer.html" target="_blank">How To Judge and Evaluate your Beer</a></li>
</ul>
<h3>
Commercial Beers</h3>
<div>
We also can't forget that this summer I was able to vacation in Vermont and get <a href="http://www.shegoguebrew.com/2015/06/the-search-for-heady-topper.html" target="_blank">Heady Topper</a>!</div>
<div>
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<h3>
Resources Created</h3>
<div>
Created the sortable and searchable <a href="http://www.shegoguebrew.com/p/yeast-strains.html" target="_blank">Yeast Strain Table</a> to help identify and compare homebrew yeast strains.<br />
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<br />
Thats the quick of it! Hope your 2015 was a great one and that 2016 is even better.<br />
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<span style="color: #38761d; font-size: x-large;"><b>Hoppy Brew Year!</b></span></div>
Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com2tag:blogger.com,1999:blog-8509188644665138397.post-41401424295682285072015-12-21T13:37:00.000-05:002015-12-31T13:44:31.524-05:00Simple Blonde AleBlonde ales can be a tricky beer as they are really all about balance. I tried another quick brew with a 30 minute boil for this one. Efficiency was significantly lower so I will have to investigate why for the future.<br />
<br />
I apologize for the lack of tasting notes and pictures as I wanted to get the recipe up before I forget about it.<br />
<br />
<b>Simple Blonde Ale</b><br />
<b>Brewed On:</b> 9-19-2015<br />
<b>Kegged On: </b><br />
<b>Style: </b>18A American Blonde Ale<br />
<b>Batch Size: </b>5 gal 30 min boil<br />
<b>Efficiency:</b> 65%<br />
<b>OG: </b>1.043<br />
<b>FG: </b>1.011<br />
<b>IBU: </b>24<br />
<b>ABV: </b>4.2%<br />
<b>Yeast: </b>WLP090 Fermented 63 raised to 67 and held<br />
<br />
<b><span style="color: #783f04;">Grist Mashed at 148 for an hour</span></b><br />
<span style="color: #783f04;">100% - Pale Ale Malt (Rahr) -9.5 lbs</span><br />
<br />
<b><span style="color: #38761d;">Hop Additions </span></b><br />
<span style="color: #38761d;">1 oz - Cascade 7.3% AA - FWH in a 30 minutes boil- 21 IBU</span><br />
<span style="color: #38761d;">.5 oz - Cascade 7.3% AA - 5 min - 3 IBU</span><br />
<br />
<b><span style="color: blue;">Water Adjustments</span></b><br />
<span style="color: blue;">Montgomery County, MD Water - 1/2 Campden Tablet for all brewing water</span><br />
<span style="color: blue;">5 grams CaCl to mash water</span><br />
<span style="color: blue;">3 oz of acid malt used</span><br />
<span style="color: blue;">Estimated pH of 5.52 (EZWaterCalc)</span><br />
<br />
<b>Tasting Notes:</b> Will update once my cold is gone, but as I recall there is low citrus hop aroma that comes through slightly more in the flavor. The bitterness is moderate and the beer was not as smooth as I was hoping. In the future I will try to hit a higher gravity or decrease the bittering hops. Additionally, I may try to use all RO or dilute my tap water to minimize any sulfate from my tap water.Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com1tag:blogger.com,1999:blog-8509188644665138397.post-91607969522233725852015-11-16T15:42:00.000-05:002015-11-16T15:42:20.049-05:00National Learn How to Homebrew Day - 55 Gallons of RISNovember 7th was <a href="http://www.homebrewersassociation.org/aha-events/learn-to-homebrew-day/" target="_blank">National Learn How To Homebrew Day</a> and the GOBS (Goshen Oak Brewing Society) decided to plan a Big Brew Day. There were 11 brewers who combined their systems to make 55 gallons of beer! Five 10-gallon batches of Russian Imperial Stout were brewed, and split into individual 5-gallon vessels to be fermented separately. There was one individual marching to the tune of their own drum making their own 5 gallon batch. <br />
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<br />
The group organized the event through a lengthy back-and-forth email chain. After a little deliberation a version of the winning RIS from NHC 2012 (<a href="http://www.homebrewersassociation.org/homebrew-recipe/chernaya-polnoch-ris/" target="_blank">Chernaya Polnoch</a>) was chosen. Everyone was left to their own devises for yeast. I believe there will be versions fermented with American Ale yeast, Nottingham, London ale (Wyeast 1968*), Ringwood (Wyeast 1187*), Irish Ale (Wyeast 1084*).<br />
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Despite having the ability to brew 10-gallon batches since the inception of my all grain brewing equipment (circa 2010), this was actually the first time I have ever done so! An RIS was definitely pushing the capacity limit on my mash tun - a 52 qt coleman xtreme was filled with 32 lbs of grain and 9 gallons of water. We could barely close the top on the mash tun and had to top off the boil with 3lbs of DME. The batch using my equipment finished at 1.088 FG which should result in an 8.5%-9% ABV Russian Imperial Stout after fermentation is all said and done.<br />
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The brew day went-off with only one real hitch - we all finished roughly around the same time and only had one water source to chill our batches. This left many of us impatiently waiting. During the day we were able to utilize a newly motorized grain mill. A Brutus system was used to perform two separate mashes. 10 gallons was transferred to another boil pot and burner, and 10 gallons remained on the brutus system to boil as normal.<br />
<br />
A few of the attendees were extract brewers who were able to fulfill the "Learn" portion of the event. I think we may have a few converts now that they have seen how easy it is to make an all grain wort.<br />
<br />
Compliments to our host Vitol for providing his home and smoking some delicious pork. Also praise to the resident GOBS chef, Gene, who provide some amazing ribs! Lastly, thanks to all who brought samples of homebrew (<a href="http://redshedman.com/" target="_blank">and commercial</a>) beer to keep us (de)hydrated throughout the day<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETS5jy6iBgFCRlep1Qr5gVVYYV5zyGjiKjpZIQfy06Y1X3UUpID46ZUMWkSOHGf5bHwI98pJFhfrMWdXu_pjpQ8FBDQi7rAHtrG_gCObi7KM55VVP-a-ZF8X5yMR0j1IQTkdFN-X5KDL5/s1600/IMG_20151107_114929458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETS5jy6iBgFCRlep1Qr5gVVYYV5zyGjiKjpZIQfy06Y1X3UUpID46ZUMWkSOHGf5bHwI98pJFhfrMWdXu_pjpQ8FBDQi7rAHtrG_gCObi7KM55VVP-a-ZF8X5yMR0j1IQTkdFN-X5KDL5/s320/IMG_20151107_114929458.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Setting up - my system is on the far left</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L_SdmFyFBCu1e_R_gwqvALJLMNVgvy8BoqRS24uvHtXrpwrGej69HJAG77O0xi1YynQMDsVTubNFPOAYKscaMymQggugKv9luBIX0h8RzrlkOyTC8hY5fq4l7ih84eCHkf13wZ0DLwC2/s1600/IMG_20151107_121032652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L_SdmFyFBCu1e_R_gwqvALJLMNVgvy8BoqRS24uvHtXrpwrGej69HJAG77O0xi1YynQMDsVTubNFPOAYKscaMymQggugKv9luBIX0h8RzrlkOyTC8hY5fq4l7ih84eCHkf13wZ0DLwC2/s320/IMG_20151107_121032652.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milling Grains</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRymYuMhhScaGHr9zrF7MhrtI0pFhH9bSef8mTif3RH7WBK3svxDx_HcHwTKAVF2Ga7m0TUyciSk7ScrPPBem2wcDfyBxqkvSwc0V8S1STysOGcPKQeqP7tZYfj_8F0ncYtZegNr9fsyk/s1600/IMG_20151107_120955142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRymYuMhhScaGHr9zrF7MhrtI0pFhH9bSef8mTif3RH7WBK3svxDx_HcHwTKAVF2Ga7m0TUyciSk7ScrPPBem2wcDfyBxqkvSwc0V8S1STysOGcPKQeqP7tZYfj_8F0ncYtZegNr9fsyk/s320/IMG_20151107_120955142.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughing In</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5k6hrBxTwkbQgwNz7cceDTLs3UrBAyTYA5ec_He8j2CRsGwXPta4-XY6PwSnQGwfL8TM4OoDAHUol3N1LyniydlhV_JN9TySCU1mvuT01LwidBzmTcONu64Cb8kOjqGcEaHfD8sT05Fyj/s1600/IMG_20151107_115012819.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5k6hrBxTwkbQgwNz7cceDTLs3UrBAyTYA5ec_He8j2CRsGwXPta4-XY6PwSnQGwfL8TM4OoDAHUol3N1LyniydlhV_JN9TySCU1mvuT01LwidBzmTcONu64Cb8kOjqGcEaHfD8sT05Fyj/s320/IMG_20151107_115012819.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 15.6px; text-align: left;"><span style="font-family: inherit; font-size: x-small;">camaraderie while mashing</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnnXh6Xa2vcAZDxQnQuNwR-LGn620tl7UoLo72c5TWt8KljjaqrKLeOyYfkeI6r1o2DDP2XCu9b4ePO2T6pcl6S2ZPkuOxac9W1IJqcfRtm-voMd_3VWgJhyePI4CksHq0ysz6aivqa4M/s1600/IMG_20151107_115037141.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnnXh6Xa2vcAZDxQnQuNwR-LGn620tl7UoLo72c5TWt8KljjaqrKLeOyYfkeI6r1o2DDP2XCu9b4ePO2T6pcl6S2ZPkuOxac9W1IJqcfRtm-voMd_3VWgJhyePI4CksHq0ysz6aivqa4M/s320/IMG_20151107_115037141.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">keeping the kegs cold</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rWmpQMD2oEin9aFe7KACwZVaVzg3IBsqkuXDXvMBCRID_cjJv9JVdN0FFjqNBCz-9HlTu0WI9UBDUl_vIjnqnPohjJskHPo4uy_PDt_Nez9Nqlwf93Og-BV7HeEmJqevtQhOftZawsBX/s1600/IMG_20151107_115612599.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rWmpQMD2oEin9aFe7KACwZVaVzg3IBsqkuXDXvMBCRID_cjJv9JVdN0FFjqNBCz-9HlTu0WI9UBDUl_vIjnqnPohjJskHPo4uy_PDt_Nez9Nqlwf93Og-BV7HeEmJqevtQhOftZawsBX/s320/IMG_20151107_115612599.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Brutus System</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq5D-EhiT405eq7O2LmcZRG5LZm_0BUnfkPVB069lNotgyvAic7pQ_5x9BpY1dbgjB-GlMIF5EDuiAaqYwjU-3CVM4x_8jJ_TYa4T_5gcwpg5EFACHcTiN_7zwN7hbfpyy35fBc7X8vcM/s1600/IMG_20151107_141123666.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq5D-EhiT405eq7O2LmcZRG5LZm_0BUnfkPVB069lNotgyvAic7pQ_5x9BpY1dbgjB-GlMIF5EDuiAaqYwjU-3CVM4x_8jJ_TYa4T_5gcwpg5EFACHcTiN_7zwN7hbfpyy35fBc7X8vcM/s320/IMG_20151107_141123666.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil!</td></tr>
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* - Does your local homebrew store not stock Wyeast? Check my <a href="http://www.shegoguebrew.com/p/yeast-strains.html" target="_blank">yeast strain chart </a>for comparable alternatives!Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com2tag:blogger.com,1999:blog-8509188644665138397.post-74475553026757855972015-10-19T14:33:00.001-04:002015-10-19T14:34:11.604-04:00Don't get too Lax - First true infectionI have a confession, I have gotten too lax with my brewing. I have caught an infection in my brown ale, and I possible have another off flavor in my most recent brew, a blonde ale. Which is currently carbonating and I will reevaluate shortly.<br />
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<div>
I have been a big fan of all the exBEERiments taking place over on <a href="http://brulosophy.com/">brulosophy.com</a> but I my be letting all their statistically insignificant data carry over into some actually significant brewing processes - I have neglected some cleaning/sanitizing and have been using unhealthy yeast.</div>
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<h3>
Brown Ale Infection</h3>
<div>
For the <a href="http://www.shegoguebrew.com/2015/10/bad-bear-2-british-brown-ale.html" target="_blank">brown ale,</a> I have narrowed down the cause of the infection to three potential areas</div>
<div>
<ol>
<li>Unboiled DME</li>
<li>Ball valve</li>
<li>Contaminated yeast</li>
</ol>
<div>
I think my infection came from 1 or 3, while its possible number 2 was the cause, I think its slim. </div>
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<div>
1) A little back story - when I kegged my brown ale I cleaned and sanitized my quick disconnect and silicone tubing and I sprayed starsan in and around the quick disconnect on the pot's ball valve. I then attached the hose and gravity drained right from the kettle into a cleaned and sanitized keg. I grabbed a plastic cup in the brew area and weighed out the DME to use in the keg for carbonation. I dumped it right in the keg (didn't boil it) and let it sit for a little over 3 weeks to naturally carbonate.</div>
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When I hooked up the keg and pull some off, it was all foam and had a very sour note. I did my research and new I was overcarbonated and it was most likely caused from an infection. I off-gassed the keg twice a day for over a week until it finally was not pouring foam. The samples were getting less sour, but they were taking on new off flavors - phenolic, clove, spicey, and a slight "meaty" note all accompanied with an astringent bitterness. The sourness had faded but this beer was not getting better.</div>
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Just like a baseball skipper, I made the call to pull my pitcher and dump the brown ale...</div>
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[moment of silence for dumping 5 gallons of alcohol]</div>
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Life is too short to drink bad beer!</div>
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<div>
2) Anyways, I did save a bit of the sample to test and the gravity had dropped 2 points from 1.011 to 1.009 so something unintended definitely got to work in that beer. As you can see from the pictures below, even though I clean out my ball valve and boil kettle after each brew, some stuff gets in those threads. I have since disassembled and cleaned all of those parts. I also don't think I am going to be fermenting in the kettle anymore - probably not the cause of the potential grime, but I prefer to see what is going on in the clear better bottles anyways.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChKjm0twKNeGFzSDFHbQ6rrfAYlc59auF7FbH2GRYCKgQIQnlZPktXUTbpClYD_i4C5nKtEJwKIvHdsa0LW9uHgUrq6aQs6Kwr7Ili4xmX5MldroVIvdvy_8NDKQEAImshW9IGf2i4KPo/s1600/IMG_20151017_144106969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChKjm0twKNeGFzSDFHbQ6rrfAYlc59auF7FbH2GRYCKgQIQnlZPktXUTbpClYD_i4C5nKtEJwKIvHdsa0LW9uHgUrq6aQs6Kwr7Ili4xmX5MldroVIvdvy_8NDKQEAImshW9IGf2i4KPo/s320/IMG_20151017_144106969.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the dirt in the 7 to 8 oclock quadrant of the valve</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEu0AGtrJz4cLpR79vkiQ5MuMNnO4EzN73izgIOXW_wizoDgBJ67j5WaW7tAGsYTGTL9AGCma1H218hLNMh8lNjU2OzRkHD-Bv-sRrZ9JgdEVqYf0aKV9r6WxaHI0Im6HeejO9Zwr6aHl/s1600/IMG_20151017_144115161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEu0AGtrJz4cLpR79vkiQ5MuMNnO4EzN73izgIOXW_wizoDgBJ67j5WaW7tAGsYTGTL9AGCma1H218hLNMh8lNjU2OzRkHD-Bv-sRrZ9JgdEVqYf0aKV9r6WxaHI0Im6HeejO9Zwr6aHl/s320/IMG_20151017_144115161.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Same picture with slightly different lighting</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmjfwH_L6FNnmh6TpuQsGBZi9Bsg-BrWabHatckGf2WkNJV_U_ONgdQlQTxp0eTNyIjQ_4q7TO-wwX1eut1NmCBuLpIEECFpaJK7Z4DB2ejIOV7e0W6bIIVx993bFj-gp3ReiOPmKRrmj/s1600/IMG_20151017_144425414.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmjfwH_L6FNnmh6TpuQsGBZi9Bsg-BrWabHatckGf2WkNJV_U_ONgdQlQTxp0eTNyIjQ_4q7TO-wwX1eut1NmCBuLpIEECFpaJK7Z4DB2ejIOV7e0W6bIIVx993bFj-gp3ReiOPmKRrmj/s320/IMG_20151017_144425414.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flecks of crud on a napkin after brush out the inside of the ball valve</td></tr>
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<div>
3) The last possible cause for my infection could have been the yeast. I harvested the WLP002 from <a href="http://www.shegoguebrew.com/2015/09/introduction-american-session-ale.html" target="_blank">inTROduction ale</a> by just pouring the yeast slurry from the better bottle into a mason jar which had been boiled. It should have been fine, but who knows what was kicking around in the air from the time I finished racking to the keg, until dumping the yeast slurry. It also took a good 2 days for that yeast to show signs of fermentation. Definitely plan on making a vitality starter next time.</div>
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<h3>
Off Flavor in Blonde Ale?</h3>
<div>
So I just kegged my blonde ale on Saturday and taking a swig from my final gravity sample I found myself shaking my head in shame again. I tasted a little bit of a vegetal character, much like V8 tomato juice. This is where I am really interested to see how this beer turns out after carbonation - did I get DMS from the 30 min boil? Or was it the slow start to my fermentation? A <a href="http://brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/" target="_blank">statistically insignificant exBEERiment</a> would state it wasn't the boil time, but instaed was caused by the slow fermentation.</div>
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<br /></div>
<div>
Yeah, you caught that did you? I had an even slower start to my fermentation in the blonde ale than I did with the brown! I used WLP090 San Diego super yeast which was a few weeks past its best by date. I was TOO LAZY to make a starter, so I just took 2 L of my blonde ale wort and added the yeast to the stir plate. About 8 hours later I pitched the yeast and wort into the rest of the wort to ferment. It took right under 72 hours for it to start to fermenting - not optimal</div>
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<br /></div>
<h3>
Recap</h3>
<div>
I have been to lazy to make sure my yeast is at optimum health and pitch rate to ferment my beer to its best potential. I need refocus my efforts toward better brewday preparation. I will update when i have a better idea about how the blonde turns out. If it is DMS I am going to have a constant inner battle with whether it was the 30 minute boil, or the slow fermentation start.</div>
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<div>
I can control both of those variable in my next brew.</div>
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Until then...everyone hug your uncontaminated and off-flavor-free beers for me. You don't know how much you should appreciate them :)</div>
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Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com7tag:blogger.com,1999:blog-8509188644665138397.post-72461431971294416122015-10-07T14:25:00.000-04:002015-10-19T14:33:43.482-04:00Bad Bear 2 - British Brown AleAs you may recall about two years ago I made my first attempt at an <a href="http://www.shegoguebrew.com/2013/01/bad-bear-northern-english-style-brown.html" target="_blank">English Brown Ale</a>. It had a nice malt profile, but there was this tangy sour character I didn't find appealing. I went ahead and blamed it on the S-04 yeast I used. But after further research I may have placed the blame on the wrong ingredient, <a href="http://www.homebrewtalk.com/showthread.php?t=228758" target="_blank">or maybe not.</a><br />
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I looked back at the old recipe and noticed I had Victory, Biscuit and Special Roast. I have come to learn that Victory is Briess' brand of biscuit malt. I decided to swap out the Biscuit (think the maltser I use is Dingmanns) for all Victory in this recipe. I then did some research on Special Roast. Lo and behold it can produce that tangy sour character! See description from Briess below.<br />
<br />
<blockquote class="tr_bq">
"Special Roast is not only more deeply roasted than Victory® Malt, it is also produced from a proprietary
malting/roasting process that kicks up the intensity of the toasty and biscuity flavors, develops noticeable bran flake
notes and creates its distinguishing bold sourdough/tangy flavor" - <a href="http://www.brewingwithbriess.com/Products/Roasted.htm" target="_blank">Briess Malting</a></blockquote>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZaY8kicerjd5mBIACIzmNYvVRte8IAlo-sAeMP7Vw7-7G2VnOEIjAe825XUniJSb17TZLUCR8uN9536frUsLH1WowsdLQdz6HDjColMJ4lGbxLasB6yVhR5wtWmCG3CnRl-NIdI0AZIa/s1600/IMG_20150815_121041946.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Harvest WLP002 English Ale Yeast" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZaY8kicerjd5mBIACIzmNYvVRte8IAlo-sAeMP7Vw7-7G2VnOEIjAe825XUniJSb17TZLUCR8uN9536frUsLH1WowsdLQdz6HDjColMJ4lGbxLasB6yVhR5wtWmCG3CnRl-NIdI0AZIa/s320/IMG_20150815_121041946.jpg" title="Harvest WLP002 English Ale Yeast" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harvested WLP002 from <a href="http://www.shegoguebrew.com/2015/09/introduction-american-session-ale.html" target="_blank">inTROduction</a></td></tr>
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So I may have written of S-04 too soon, but I like WLP002 so much and I didn't want to take a chance on the sour/tart character coming from yeast either. Plus I have been trying to harvest yeast using <a href="http://www.homebrewtalk.com/showthread.php?t=519995" target="_blank">the simple method</a> and had a couple mason jars left over from my <a href="http://www.shegoguebrew.com/2015/09/introduction-american-session-ale.html" target="_blank">inTROduction session ale</a> ready to ferment away.<br />
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Anyways, now that I cut out the Special Roast and S-04, this beer is looking less and less like a slightly modified Bad Bear so I decided to go with pale chocolate, at twice the amount, instead of chocolate malt in the original. I am a big fan of pale chocolate malt and hope this dosage works well for this beer. I also am using Caramunich because its what I have on hand.<br />
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I made some modifications to my brewing procedures to speed things up on brewday and was able to make this All-Grain batch happen in 3 hours! I did a 30 min mash and a 45 min boil. I then fermented directly in the kettle - a practice I may need to implement more often in the future. The only real issue with the speed brew was that I forgot to take an OG reading so I have no clue what this beers ABV is and am providing the numbers below as a rough guess.<br />
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Despite the numerous recipe changes, I am sticking with the name since I enjoy the label so much!<br />
<h3>
Bad Bear 2 - British Brown Ale</h3>
<span style="font-family: inherit; line-height: 19px;"><b>Brewed On: </b>October 6, 2012</span><br />
<span style="font-family: inherit; line-height: 19px;"><b>Kegged On: </b>October 27, 2012</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><b>Style: </b>11C - Northern English Brown</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><b>Batch Size: 5</b> gallons</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><b>Efficiency: </b>75%</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><b>OG: </b>1.048?</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><b>FG: </b>1.012</span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><b>IBU: </b>26 (Rager) </span><br />
<span style="font-family: inherit;"><b style="background-color: white; line-height: 19px;">ABV: </b><span style="background-color: white; line-height: 19px;">4?</span><span style="background-color: white;"><span style="line-height: 19px;">%</span></span></span><br />
<span style="font-family: inherit;"><b style="background-color: white; line-height: 19px;">Yeast:</b><span style="background-color: white;"><span style="line-height: 19px;"> Harvested WLP002 ~250 billion viable cells</span><span style="line-height: 19px;"> Fermented at 64</span></span><span style="background-color: white; font-size: 13px; line-height: 19.1875px;">°</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; line-height: 19px;" /></span>
<b style="background-color: white; line-height: 19px;"><span style="color: #783f04; font-family: inherit;">Grist Mashed at 148 for an hour</span></b><br />
<span style="color: #783f04; font-family: inherit;">80% - Pale Ale Malt (Rahr) -8 lb</span><br />
<span style="color: #783f04; font-family: inherit;">10% - </span><span style="color: #783f04;">Victory (Briess) </span><span style="color: #783f04; font-family: inherit;">- 1 lb</span><br />
<span style="color: #783f04; font-family: inherit;">5% - Caramunich - 8 oz</span><br />
<span style="color: #783f04; font-family: inherit;">5% - Pale Chocolate - 8 oz</span><br />
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<span style="font-family: inherit;"><span style="color: #38761d;"><span style="background-color: white; line-height: 19px;"><b>Hop Additions </b></span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">.4 oz - Magnum 14.7% AAU - FWH in a 45 minutes boil- 26 IBUs</span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><b><span style="color: blue;">Water Adjustments</span></b></span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="color: blue; font-family: inherit;">Montgomery County, MD Water - 1/2 Campden Tablet for all brewing water</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="color: blue; font-family: inherit;">2 grams gypsum to mash water</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="color: blue; font-family: inherit;">2 grams CaCl to mash water</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="color: blue; font-family: inherit;">2 oz of acid malt used</span></span><br />
<span style="background-color: white; font-family: inherit; line-height: 19px;"><br /></span><b style="font-family: inherit;">Tasting Notes:</b><span style="font-family: inherit;"> Batch Infected! Maybe Bad Bear Brown Ale is destined to be bad...I plan on </span>re-brewing<span style="font-family: inherit;"> this again in the future to try and conquer this style which continually seems to allude me!</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://www.shegoguebrew.com/2015/10/dont-get-to-lax-first-true-infection.html" target="_blank">See this post for further details</a></span>Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com1tag:blogger.com,1999:blog-8509188644665138397.post-10706671171634948332015-09-28T11:03:00.001-04:002015-09-28T14:24:59.843-04:00inTROduction - American Session Ale<span style="font-family: inherit;">Since it had been 6 months since brewing and I had drained my stash of <a href="http://www.shegoguebrew.com/2015/06/the-search-for-heady-topper.html" target="_blank">Heady Topper</a>, I needed to brew something hoppy. I had a solid amount of Citra in the freezer just waiting to be used so I decided to make a hoppy american session ale for the first brew on the indoor induction brewery! </span><br />
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The brew day was pretty solid for the first run on a new system and I tried to document some of it in this video below. I don't know if my enthusiasm showed through enough, but let me just say it was AWESOME being able to brew a batch of beer inside as it absolutely down poured rain all day outside.<br />
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I made my first attempt at a hoppy session beer last year and then failed to document it on the blog - <b>shame on me</b>. In that attempt I took the Scottish 70 /- recipe from Brewing Classic Styles and threw a bunch of hops in it. I made it with maris otter LME for a quick extract batch during the mash of another beer for a two-brew, brew day. It ended up tasting okay and was a light-brown hazy ale, but just wasn't what I was looking for. Too much malt character and the hopping ended up being too Citra forward (had 3 oz in the dry hop) - if that is possible.<br />
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Taking the previous attempt into account I decided to lean more towards a grain bill I would use in a pale ale, but upped the crystal malt %. I used Weyermann Caramunich I (~35 lovibond) because I purchased five pounds of it in a bulk buy, but I think using Crystal 40 could achieve very similar results in the future. I like to have a little crystal malt as I think the sweetness it imparts pairs nicely with Citra hops. Also having a less fermentable grain is pretty crucial in keeping these low gravity hop bombs in check. I rounded out the recipe with some Munich malt for character and more equal parts of Simcoe and Cascade to prevent the Citra from being overpowering.<br />
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I present inTROduction - an American Session ale. A play on words for my innagural brew on the induction system.<br />
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<h3>
inTROduction - American Session Ale</h3>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><b>Brewed On: </b>June 27, 2015</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><strong>Kegged On: </strong>July 16, 2015</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><b>Style: </b>10A - American Pale Ale</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><strong>Batch Size: </strong>5 gallons</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><b>Efficiency: </b>72%</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><b>OG: </b>1.043</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><b>FG: </b>1.011</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><b>IBU: </b>47 estimated (Rager) </span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><strong>ABV: </strong>4.2%</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><b>Yeast:</b> 1L starter of WLP002. Fermented at 64<span style="line-height: 19.18px;">° </span>for 3 days then rise and held at 68<span style="line-height: 19.18px;">°</span></span><br style="background-color: white; color: #666666; line-height: 19px;" /><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #783f04; line-height: 19px;"><b>Grist Mashed at 152.5 for 40 minutes</b></span><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #783f04; line-height: 19px;">74% - Pale Ale Malt (Rahr) - 6.5 lbs</span></span><br />
<span style="background-color: white; color: #783f04; line-height: 19px;">14% - Munich (Briess) - 1.25 lbs</span><br />
<span style="background-color: white; color: #783f04; line-height: 19px;">11% - Caramunich I (Weyermann) - 1 lb</span><br />
<span style="font-family: inherit;"><span style="color: #783f04;"><br style="background-color: white; line-height: 19px;" /></span><span style="background-color: white; color: #38761d; line-height: 19px;"><b>Hop Additions</b></span><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #38761d; line-height: 19px;">.44 oz - </span><span style="background-color: white; color: #38761d; line-height: 19px;">Magnum 14.7%AA</span><span style="background-color: white; color: #38761d; line-height: 19px;"> - FWH - 35 IBUs</span><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #38761d; line-height: 19px;">1 oz - Cascade 7.3% - 20 min - 12 IBUs</span></span><br />
<span style="font-family: inherit;"><span style="color: #38761d;">1 oz each of Simcoe, Citra, and Cascade at Flameout</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #38761d; line-height: 19px;">Dry hopped with 1 oz Citra, 1/2 oz Simcoe and 1/4 oz Centennial</span><br style="background-color: white; color: #666666; line-height: 19px;" /><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #666666; line-height: 19px;"><b><span style="color: blue;">Water Adjustments</span></b></span><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #666666; line-height: 19px;"><span style="color: blue;">Montgomery County, MD Water - 1/2 Campden Tablet for all brewing water</span></span><br style="background-color: white; color: #666666; line-height: 19px;" /><span style="background-color: white; color: #666666; line-height: 19px;"><span style="color: blue;">8 grams gypsum to mash water, and </span></span><span style="background-color: white; color: blue; line-height: 19px;">2oz acid malt for an estimated mash pH of 5.41 according to <a href="http://www.ezwatercalculator.com/" target="_blank">EZ Water Calculator</a></span></span><br />
<span style="background-color: white; color: blue; font-family: inherit; line-height: 19px;"><br /></span>
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<h4>
<span style="background-color: white; font-family: inherit; line-height: 19px;">Tasting Notes</span></h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gpxREsyS7W3ySlU6CO8qfb2SMQAArNB4FIbGs2s8brxs7nVLvgzSfUBY3WVIHZtYE9QHWqKTFU_Jw4cfaLUUYsB12nW8Su3hesRVgC3IANipFjmMr_ZPuLqcrYDtr61QFerXYa1XuZH8/s1600/IMG_20150925_181954494.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gpxREsyS7W3ySlU6CO8qfb2SMQAArNB4FIbGs2s8brxs7nVLvgzSfUBY3WVIHZtYE9QHWqKTFU_Jw4cfaLUUYsB12nW8Su3hesRVgC3IANipFjmMr_ZPuLqcrYDtr61QFerXYa1XuZH8/s320/IMG_20150925_181954494.jpg" width="180" /></a><strong>Appearance</strong>: This American session ale pours dark amber in color with good, but brilliant clarity. It has a frothy just off-white head with great retention and good lacing.<br />
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<strong>Aroma</strong>: High tropical fruit notes dominate the pleasant hop aroma while moderate background notes of grapefruit citrus are present. There is a low background note of sweet malt character that is most likely accentuated by the Citra hops (which can lend a perceived sweetness themselves)<br />
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<strong>Flavor:</strong> Moderately high hop flavor of tropical fruit with low citrus notes. There is a herbal-spice character I often notice with centennial that I detect, but need to figure out a better way of describing. Moderately low caramel malt sweetness. Moderately-high hop bitterness. Finishes slightly dry. Balance is moderately hop forward and bitter.<br />
<br />
<strong>Mouthfeel:</strong> Moderately high carbonation, medium-light body, low creaminess, no astringency and no alcohol warming<br />
<br />
<strong>Overall:</strong> This was a refreshing hoppy session beer, however, at the time I finally got around to writing down my tasting notes it was a shell of what it was fresh. Alas, that's what happens to all hoppy beers over time. Citra is still the dominant hop in this attempt, but the other hops add necessary complexity too keep this beer from being too one dimensional. I liked the way this came out and I think in the future I may mash a little higher to increase the body a smidge. additionally I may use a lower lovibond crystal malt which shouldn't impart as much caramel sweetness, but retain the body I am looking for.Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com2tag:blogger.com,1999:blog-8509188644665138397.post-52130878788171956842015-09-15T14:41:00.001-04:002015-09-28T14:28:36.619-04:00Brew Thru #6 UpdatesWhen you don't post often, there is always something to discuss! In this Brew thru...<br />
<br />
<br />
<ul>
<li>Sharing Homebrew</li>
<li>Why I am switching (back) to Five Gallon Batches</li>
<li>Alcoholic Root Beer</li>
<li>Shegogue Brew Around the Web</li>
</ul>
<br />
<br />
<h3>
Sharing Homebrew</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zI-LL67w6ssa9xAxoM_2vtWJyV8ryUTJNECmPsxqUbQI_giFT1qhlT2Jf0-QnGESyWOWn93b2kia7AipNNPVnTscQK8QkKElExl8euQ-OpJUM-R1KjPhAmjie6cZ4lN5aslRylyd_OrN/s1600/IMG_20150829_155230014_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="8 Taps" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zI-LL67w6ssa9xAxoM_2vtWJyV8ryUTJNECmPsxqUbQI_giFT1qhlT2Jf0-QnGESyWOWn93b2kia7AipNNPVnTscQK8QkKElExl8euQ-OpJUM-R1KjPhAmjie6cZ4lN5aslRylyd_OrN/s320/IMG_20150829_155230014_HDR.jpg" title="8 Taps" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Eight Taps for the picnic)</td></tr>
</tbody></table>
<div>
<br /></div>
Last month I attended a community picnic featuring a homebrew tent. Eight different home breweries (Shegogue Brew included) provided a variety of beer for all to enjoy. I brought my session IPA (recipe and review to be posted soon) and it seemed to be well received. Its always nice to see smiles on the faces of complete strangers enjoying your beer.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9a6WGBUCGp2ZjVdho86FzFHkV70vLNIKwNwmRxFK9PSVqgpXCn4Owt7ZLWOrZgyFGfm0DhfN1zLWgr8gPvaxciP-6zO9q617kIAquYkH3msIW6Uv_1nxcib6Y8V0v0AZcPoFzjdhF9ay/s1600/IMG_20150829_170925998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tasting a new brewer's beer" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9a6WGBUCGp2ZjVdho86FzFHkV70vLNIKwNwmRxFK9PSVqgpXCn4Owt7ZLWOrZgyFGfm0DhfN1zLWgr8gPvaxciP-6zO9q617kIAquYkH3msIW6Uv_1nxcib6Y8V0v0AZcPoFzjdhF9ay/s320/IMG_20150829_170925998.jpg" title="Tasting a new brewer's beer" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Sensory Analysis for new brewer's beer)</td></tr>
</tbody></table>
<br />
<h3>
Five Gallon Batches</h3>
I have reverted back to five-gallon batches and I want to explain why...<br />
<br />
In the beginning, 99% of homebrewers follow their extract recipe and kit to "a tee," and I was no exception. All of those extract recipes are designed for 5 gallons post-boil (with top off water). It's easy since all ale pales have a clear demarcation at the five gallon mark. So why does it seem that a lot of brewers move onto batch sizes which not divisible by five?<br />
<br />
My guess is <i>Brewing Classic Styles</i> - To some this is their homebrew recipe bible. All of the recipes in this book are formulated for 6 gallons post boil, leaving a half gallon of trub/hops etc in the kettle. The remain five and a half gallons is fermented leaving at least five full gallons to go into the keg.<br />
<br />
This may work for some, but looking back I can see all the headaches it caused me!<br />
<br />
I ferment in six gallon better bottles. <i>You know what is a sure way to make a mess or require a blow off tube, which can still make a mess?</i> Fermenting five and half gallons of wort in a six gallon better bottle. I did this for a while and just used a blow off tube, but it is a pain cleaning both airlocks and blow-off tubes all the time. Not to mention liquid suck-back if I chilled the beer down quickly.<br />
<br />
<i>You know what doesn't make a mess or require a blowoff tube (in most cases)? </i>Filling that six gallon better bottle with five gallons or less of sweet wort.<br />
<br />
Five gallon kegs hold five gallons, not five and half. If you aren't paying attention you can fill the beer in the keg so high that it covers the CO2 dip tube. This is a sure way to spray beer everywhere when you "burp" air out of a pin lock keg (ask me how I know).<br />
<br />
So in an effort to make less of a mess while also saving money on ingredients, I am going back to 5 gallon batches. If you are interested in any of <a href="http://www.shegoguebrew.com/p/blog-page.html" target="_blank">my recipes</a>, please take note of the batch size as the older recipes will still utilize a six gallon size.<br />
<br />
<br />
<h3>
Not Your Father's Root Beer</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQNhssryshgtqqd8TKXmqqpS6JKzh-nd6CPHo1V9Zk90NHB5bqf8uEAtM63R0FZ99cuSXZJlWuPAQcRZY5K0VqgnnaBYf21HpefCdGWrcjUK2Z5BzIeHfAbjKyBM-Lal5p1Pd-r6nHGX/s1600/IMG_20150905_115806889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Not Your Father's Root Beer" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQNhssryshgtqqd8TKXmqqpS6JKzh-nd6CPHo1V9Zk90NHB5bqf8uEAtM63R0FZ99cuSXZJlWuPAQcRZY5K0VqgnnaBYf21HpefCdGWrcjUK2Z5BzIeHfAbjKyBM-Lal5p1Pd-r6nHGX/s320/IMG_20150905_115806889.jpg" title="Not Your Father's Root Beer" width="180" /></a></div>
<br />
A friend gave me a bottle of this on Labor day weekend. If you have not had this one yet I will tell you it does taste exactly like root beer. Only difference is it hash a slight boozey note in the finish. My reaction was much like my friends - you start out amazed at the sorcery that is conjured to create an alcoholic root beer and think "Man, I could drink a whole six pack of this!" By the end of the glass, however, you are changing your tune. I was on a rather empty stomach, but even so it was just too sweet. I have mixed beer and sweets in the past and never makes my stomach feel good. This beverage just expedites that feeling by putting the two together for me! Would still recommend trying one if you haven't. I may have to look into creating something similar in flavor but decreased sweetness.<br />
<br />
<h3>
Shegogue Brew Around the Web</h3>
Only one article to note since the last brew thru - <a href="http://www.homebrewtalk.com/organization-tips-for-homebrewers.html" target="_blank">Organizing Tips for Homebrewers</a>. <br />
<br />
<br />
Well, that is it for now! I am about to put my brown ale on tap and when I get a chance I will be posting that recipe as well as the session IPA. Looking to try and brew this weekend, but having trouble deciding what to make... suggestions welcome.<br />
<br />
Cheers!Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com2tag:blogger.com,1999:blog-8509188644665138397.post-33747294545801777672015-08-11T09:01:00.002-04:002015-08-11T09:07:41.725-04:00New Brew Assistant in the Making!I have been rather MIA from my brew hobby due to a new member of the family - Our golden retriever puppy, Avery!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoSqTAZYRLrNAEfY-0_kSPDFWfprNJR8ygZozmEn6PT0Zj6DYslYgSI7fTF8uzHGw7vLVh4MxWpX9r0Y_sj_DQdbAqepteQ92RsomrES_C42nygW0TAdIwaWZtfYXYYvUIDJnU99Ud2Cm/s1600/IMG_20150806_132217634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avery the golden retriever" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoSqTAZYRLrNAEfY-0_kSPDFWfprNJR8ygZozmEn6PT0Zj6DYslYgSI7fTF8uzHGw7vLVh4MxWpX9r0Y_sj_DQdbAqepteQ92RsomrES_C42nygW0TAdIwaWZtfYXYYvUIDJnU99Ud2Cm/s320/IMG_20150806_132217634.jpg" title="Avery the golden retriever" /></a></div>
<br />
My wife grew up with many dogs, but her (still lived with her parents) golden retriever passed away last year. After a grieving period we decided we wanted a new dog of our own. We went back to the breeder my wife's family had gotten all their golden's from and had to wait almost a year for a pup.<br />
<br />
Avery is 11 weeks old tomorrow and is adjusting very well to his new home. I haven't introduced him to the brewery yet, but once he shows a little more restraint in other areas of the house he will become my brewing assistant!<br />
<br />
<h3>
Brew News:</h3>
Prior to getting Avery I was able to make my first, and sad to say only, batch on the new system. It was a session IPA using Cascade, Simcoe, Centennial and Citra hops - so you know its delicious. I hope to provide a recipe update post with tasting notes and obligatory pictures soon. Stay tuned!<br />
<br />
Until then, Avery says "Relax, don't worry, and have a homebrew!"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TgZ9XUj8UYg58HhxCZo9DyGd5YCVvWNucqMD-pOUYTbqbhTZCR5fR32nYMZW-DWmVdeKvVUsRL7z1fuacgTVqucS5VIrYhXT37sKDRorez-P3xt98s88FSC88MWsKpS2RYuae39w6jCU/s1600/IMG_20150807_195234858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avery in car" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TgZ9XUj8UYg58HhxCZo9DyGd5YCVvWNucqMD-pOUYTbqbhTZCR5fR32nYMZW-DWmVdeKvVUsRL7z1fuacgTVqucS5VIrYhXT37sKDRorez-P3xt98s88FSC88MWsKpS2RYuae39w6jCU/s320/IMG_20150807_195234858.jpg" title="Avery in car" width="180" /></a></div>
<br />Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com0tag:blogger.com,1999:blog-8509188644665138397.post-89154471155091618082015-06-25T22:08:00.000-04:002015-06-25T22:08:02.234-04:00The Search for Heady TopperThe Alchemist's Heady Topper was just recently listed as the <a href="http://www.homebrewersassociation.org/news/zymurgys-2015-best-beers-in-america-results/" target="_blank">6th best craft beer</a> by <i>Zymurgy</i> and at the time of writing, this still holds the number one spot on <a href="http://www.beeradvocate.com/lists/top/" target="_blank">Beer Advocates top 250 beer list</a>. There is a lot of hype surrounding this coveted beer which is always in short supply and high demand. The tale below is my journey on obtaining some of this rarity. <br />
<div>
<br /></div>
<div>
Does it live up to the high expectations? </div>
<div>
<br /></div>
<div>
Read on to find out...</div>
<div>
<br /></div>
<div>
____________________________________</div>
<div>
<br /></div>
<div>
<b><i><span style="font-size: large;">The Search for Heady Topper</span></i></b></div>
<div>
<br /></div>
<div>
I woke up at 7:28am, just a mere two minutes prior to my phones planned alarm. Even though I am on vacation I don't feel the need to sleep in anymore. My mind quickly reminds me that today's vacation itinerary has only one item listed:</div>
<div>
<ul>
<li>Obtain Heady Topper</li>
</ul>
As I roll out of bed the slight ache in my hamstrings reminds me of how out of shape I am. The pain was caused by the beautiful, yet strenuous, hike up Mt. Mansfield via the Hazelton trail we had made just two days earlier. I stretch out and decidedly make my way down the hallway and straight into the kitchen. I methodically open up the coffee pot, place in a new filter and proceed to fill the basket with some wonderfully aromatic dark roast from the <a href="http://www.vermontcoffeecompany.com/Vermont_Coffee_Company/vermont_coffee_company_dark_roast_details.html" target="_blank">Vermont Coffee Company</a>. I know today is going to be a good day as no coffee grounds fall onto the counter top. I set the machine to brew and head back to my room to get dressed. </div>
<div>
<br /></div>
<div>
I quickly throw on my jeans and a shirt and check the weather on my phone. Just as yesterday predicted, today will be cool and cloudy with intermittent rain showers. I grab my raincoat and put it on inside since I am already a little cold - the low 60s in Vermont is quite a bit different then the mid 80s I just came from back home - and walk back into the kitchen to grab my freshly brewed cup of coffee. I slowly take my first sip of coffee and look out at the cloud-covered mountains and smile. Even a gross day up here is better than a pretty one at home. But then again, everything is better on vacation. As I am halfway through today's morning joe the other members of my squad groggily stumble out of their rooms and utter "Ooo coffee!" as I think to myself "You're welcome! It doesn't brew itself ya know?"</div>
<div>
<br /></div>
<div>
After everyone has poured their coffee I go back to the pot to top mine up. I finish it and quickly brush my teeth, its a little after 8:30 and I am ready to go. We pile into the car and plug the address for the <a href="http://beveragewarehousevt.com/home/heady-topper/" target="_blank">Beverage Warehouse in Winooski</a> into the GPS. We are off on our way.</div>
<div>
<br /></div>
<div>
About a forty-five minutes after leaving the lodge in Stowe we roll up to the store where my family voices their surprise to see a line which is already about fifteen people deep. I on the contrary am not surprised. It is 9:32am and Heady Topper is distributed in just a mere twenty-eight minutes. I am hoping we have arrived early enough! We jump out of the car and secure our spots in the back of the line. </div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F9rflLKUokTY5exegQyeW8absdqW8Oiwrp0HqBIGvZJRGDffVaNPmVZ8KTil4hCScKuvL2nRwxbUExiRDs-tr9lkH1JcG6asFKWlzxwmYzVbcAERBs3-LyhjU4jZuZrSneU2m1ODPa6x/s1600/heady2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="waiting in line" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F9rflLKUokTY5exegQyeW8absdqW8Oiwrp0HqBIGvZJRGDffVaNPmVZ8KTil4hCScKuvL2nRwxbUExiRDs-tr9lkH1JcG6asFKWlzxwmYzVbcAERBs3-LyhjU4jZuZrSneU2m1ODPa6x/s320/heady2.jpg" title="waiting in line" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Me on the left waiting in line)</td></tr>
</tbody></table>
<br />
<br /></div>
<div>
I spend my time eyeing up my fellow beer nerds and talking with my wife. She poses me for a picture reminding me I will want it for my blog - I do. My sister-in-law states "this better be worth it!" Her boyfriend, who only just recently found out about this beer and is already captivated by the exclusivity (we will forgive him for not knowing about it sooner), assures her it will be. I smile and nod in agreement.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_fIoJZpmlcNsDOsysvMYN7Sp0611vgtHtJKMLevvzFzvOpepoSrbQWw0yXg0Q88MtTZ1rUa91dr0MUxrgf8Omkd2T3lrS0tI05FA38y_6F06u3eNPXj7FEAgKMVyED4AqmPlVZnRKwWw/s1600/heady.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Waiting in line 2" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_fIoJZpmlcNsDOsysvMYN7Sp0611vgtHtJKMLevvzFzvOpepoSrbQWw0yXg0Q88MtTZ1rUa91dr0MUxrgf8Omkd2T3lrS0tI05FA38y_6F06u3eNPXj7FEAgKMVyED4AqmPlVZnRKwWw/s320/heady.jpg" title="Waiting in line 2" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Waiting in line)</td></tr>
</tbody></table>
<br /></div>
<div>
<br /></div>
<div>
As we kill time, which goes by very fast, I had to explain to everyone the reason for the line is because this is the only location which tells customers what time and day the beer will be available. 10am and 6pm on Tuesdays and Thursdays.</div>
<div>
<br /></div>
<div>
At 10 am the line starts moving. I follow in suit like herded cattle, everyone is suspiciously quiet and moves with certainty blindly trusting the first person in line. I send my wife off on her own side mission - to see if any of their Sip of Sunshine shipment from Friday is still available. As I am serpentining through the well-stocked liquor store, admiring their vast selection, an employee quickly moves by while quietly counting. I am number 17 while my sister-in-law's boyfriend is 18. The guy in front of me, who hadn't spoken to anyone for the past half hour, turns around and asks "What number did he say I was?"</div>
<div>
<br /></div>
<div>
I tell him "16. Do you know what that means?"</div>
<div>
<br /></div>
<div>
He is in a world of his own and answers with "We should be okay" as he turns back around - eyes on the prize.</div>
<div>
<br /></div>
<div>
As we get to the walk-in cooler I watch line numbers 14 and 15, a twenty-something couple who appear to be doing the exact same thing we are, grab a case and debate getting another. They ask how much it is per a case and move on, content with one. I reach the attendant and and he states "A Case?"</div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2TYGO7z6_O358xPzWGnxKqERtp3ieY2rEqE6RgNx2WwK39c-m2IopQhHxssCC7P3fBPVfEPUtZwGGp_ht8hENhGzl2VN0Zgc3PaS_iFuUbNeaHVNEICxXNJAyLKHCafSBl6arU18tGQ9/s1600/heady3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="receiving heady topper" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2TYGO7z6_O358xPzWGnxKqERtp3ieY2rEqE6RgNx2WwK39c-m2IopQhHxssCC7P3fBPVfEPUtZwGGp_ht8hENhGzl2VN0Zgc3PaS_iFuUbNeaHVNEICxXNJAyLKHCafSBl6arU18tGQ9/s320/heady3.jpg" title="receiving heady topper" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Receiving my case)</td></tr>
</tbody></table>
<br />
<br /></div>
<div>
I reply "Yes, please!" and and move towards the cashier with case in hand. My sister-in-law's boyfriend gets a case as well and as he joins me in line. We then hear the employee state that no more cases are being handed out and that he got the last full case. The remaining line members receive three 4-packs of beer. As I am waiting to pay I see a lady walk in and ask the gentleman at the cash registers "Where is it?" </div>
<div>
<br /></div>
<div>
They point to the walk-in, but she is too late. </div>
<div>
<br /></div>
<div>
10:05am and they are sold out.</div>
<div>
<br /></div>
<div>
I pay for the beer at the tune of $80 a case, and tack on two bags of ice. I then make my way back to the car. I have an internal struggle on cracking one open right there, but I hold firm and decide wait. The hard part is over, I can enjoy the liquid at the comfort of the lodge later. </div>
<div>
<br /></div>
<div>
Today's mission has been accomplished!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPinVg7tQzG4o0n96U3Y_dy-CGwkhwkD5XbkhPFVmg-x0KGcDLNmALi28PdDAM6awnQCbju6xn9V2_jfr4F3GF8az25KxkbC3g2CD0DFyPO4vklepy-vScFcHy3OI9kT5WPnpKrISC7Lr/s1600/heady4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Happy Heady Hunters" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPinVg7tQzG4o0n96U3Y_dy-CGwkhwkD5XbkhPFVmg-x0KGcDLNmALi28PdDAM6awnQCbju6xn9V2_jfr4F3GF8az25KxkbC3g2CD0DFyPO4vklepy-vScFcHy3OI9kT5WPnpKrISC7Lr/s320/heady4.jpg" title="Happy Heady Hunters" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Happy Heady Hunters)</td></tr>
</tbody></table>
<br /></div>
<div>
____________________________________</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
I hope that little story was an enjoyable change of pace from my usual muttering. I am not much of a writer, so hopefully it wasn't unbearable from a grammatical standpoint. It was an exciting leg of my trip to say the least.</div>
<div>
<br /></div>
<div>
It ended up being rainy so later that afternoon I found out that the <a href="https://craftbeercellar.com/waterbury/" target="_blank">Craft Beer Cellar </a>in Waterburry had that Sip of Sunshine so the wife and I headed down there to grab some. This store had a one person, one 4-pack, rule. So the wife and I each bought a 4-pack. They also had Lost Nations Gose which I had heard good things of and purchased that too. After locking these precious items in the car we walked across the street to <a href="http://www.prohibitionpig.com/draft/" target="_blank">Prohibition Pig </a>for a few samples.</div>
<div>
<br /></div>
<h3>
My Thoughts (Finally) on Heady Topper</h3>
<div>
But enough is enough. I have to tell you my thoughts on Heady Topper...</div>
<div>
<br /></div>
<div>
I had the Sip of Sunshine first before actually drinking a Heady Topper later that night and the Sip of Sunshine wasn't as good as I was expecting. This is because I tend to dislike the oniony/dank note that some hops can put off and the Sip of Sunshine had that character. [Reminded me a bit of Ballast Point's Sculpin. So if that your jam then Sip of Sunshine won't disappoint you.] I also had very high hopes since another friend had told me he thought Sip of Sunshine was better than Heady Topper. </div>
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<div>
This made me worried for my first sip of Heady Topper as maybe I was putting these beers too much on a pedestal...so I cracked the The Alchemist's beer with a little bit of trepidation...</div>
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Rest assured as I tell you that it DID live up to the HYPE! The beer is just amazingly balanced. The hop flavor and aroma is up there with all of the best IPAs out there, but the drink-ability is what takes it to the top of the list. </div>
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<div>
I have been trying to disseminate my stash to fellow beer connoisseurs. One of them, who is a BJCP judge, told me after having Heady topper for the first time that he has had fresh Pliny the Elder and he thought Heady Topper was better!</div>
<div>
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<h3>
Total Vermont Beer Haul and/or Samplings</h3>
<div>
<ul>
<li><a href="http://alchemistbeer.com/" target="_blank">The Alchemeist</a> - Heady Topper</li>
<li>Lawson's Finest Liquids - <a href="http://www.lawsonsfinest.com/beers/sip-sunshine/" target="_blank">Sip of Sunshine</a></li>
<li>Lost Nation - <a href="http://lostnationbrewing.com/gose.php" target="_blank">Gose</a></li>
<li>The Shed - <a href="http://theshedbrewery.com/beers/india-pale-ale" target="_blank">IPA</a></li>
<li>Long Trail - <a href="http://longtrail.com/beers/long-trail-ale" target="_blank">Long Trail Ale</a></li>
<li>Rock Art - <a href="http://www.rockartbrewery.com/ipa" target="_blank">IPA</a></li>
<li>Long Trail - <a href="http://longtrail.com/beers/limbo-ipa" target="_blank">Limbo IPA</a></li>
<li><a href="http://www.vontrappbrewing.com/von-trapp-lagers-and-beers.htm" target="_blank">Von Trapp Brewing</a> - Vienna</li>
<li><a href="http://www.vontrappbrewing.com/von-trapp-lagers-and-beers.htm" target="_blank">Von Trapp Brewing</a> - Dunkel</li>
<li><a href="http://www.prohibitionpig.com/draft/" target="_blank">Prohibition Pig</a> - Bantam Double IPA</li>
<li><a href="http://www.prohibitionpig.com/draft/" target="_blank">Prohibition Pig </a>- Back to the Grind</li>
</ul>
<div>
I probably wont give any full beer reviews cause commercial beer reviews really aren't my thing, but be on the lookout for some tasting notes via my Homebrew Wednesday videos.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjsxFyWVOGGrgDb1HhJt7RQQ2RiyjGRtzvJl0-57AfTGmQXD0iwf_rvU5FAgN7m5-J7QXXLlXrZhkWqwhQLkMFrUPsgMPp_C5RtzAHC6z7PxZpbQ0eL4IN54T_TywO_q9WbFDaLcPCGUP/s1600/vermontBeer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjsxFyWVOGGrgDb1HhJt7RQQ2RiyjGRtzvJl0-57AfTGmQXD0iwf_rvU5FAgN7m5-J7QXXLlXrZhkWqwhQLkMFrUPsgMPp_C5RtzAHC6z7PxZpbQ0eL4IN54T_TywO_q9WbFDaLcPCGUP/s320/vermontBeer.jpg" title="Vermont Beer Haul" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Vermont Beer Haul)</td></tr>
</tbody></table>
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</div>
<div>
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<div>
Oh you aren't subscribed to the youtube channel? <a href="https://www.youtube.com/c/ShegogueBrew" target="_blank">HERE go fix that</a> :)</div>
<div>
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<h4>
One last thing...</h4>
<div>
I knew Heady Topper was hard to get, but I was a little shocked when I kindly asked employees at various stores if they had any left (day after delivery) and they looked at me as if I was an alien. Its not as if I was expecting them to have it, but they could have been nicer in their response. The same went for when my wife she asked about Sip of Sunshine. So if you have to ask, then they don't have it.</div>
<div>
<br /></div>
<div>
I wonder if these beers would/will have as much hype when they increase their production capabilities to meet or exceed the demand.</div>
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<div>
Cheers!</div>
Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com0tag:blogger.com,1999:blog-8509188644665138397.post-26482411238575336172015-06-09T13:40:00.002-04:002015-09-28T14:28:49.434-04:00Brew Thru #5 - Ventilation progress, BJCP Written ExamSlowly but surely I am working on finishing the basement brewery. I can't believe it has almost been a full six months since I last brewed up a batch of beer...unacceptable, right? Well that's what happens when you tell yourself you won't brew again until the new setup is finished. But I have good news since I am almost finished! Check out the video below for my updates on the build.
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<br />
I just need to wire up my variable speed control and clean up the basement. Then I will be good to brew! Looking to make something hoppy the weekend of the 20th.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/uazRoyns0eo" width="560"></iframe>
<br />
<h3>
BJCP Written Test
</h3>
Well, I took the test a few weeks ago and I don't expect to receive a good score once I get the grades back. We all know that feeling from our days back in school when we were ill-prepared for a test. I knew my preparation for the exam was nowhere near where it needed to be - and the test confirmed that. It is unfortunate because the test itself really wasn't difficult. [If you weren't aware the full list of potential questions is available over at bjcp.org] Some would say the questions were the easier ones from the pool of questions which could be asked on the exam. I just didn't have styles memorized and that is always a big part of the exam because you have to compare and contrast two sets of three different styles.<br />
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<br />
I am still waiting on the results, but if I get anything above a 70 I will be surprised. I need a 75 to get the necessary score to move up to "National" - I also need 9 more experience points so regardless it will definitely be a little while until I achieve a higher rank.<br />
<br />
<br />
<h3>
Shegogue Brew around the Web</h3>
I was featured in another article over on HomeBrewTalk where I give some suggestions on how you can <a href="http://www.homebrewtalk.com/speeding-up-brew-day.html" target="_blank">Speed Up your Brew Day</a>. Additionally, the folks that run HBT have entered into the homebrew business and I have penned some tutorials over on their new website: <a href="http://www.homebrewsupply.com/learn">http://www.homebrewsupply.com/learn</a> be sure to check them out, especially if live around San Marcos, TX.<br />
<br />
<br />
I also have been trying to post up more Homebrew Wednesday videos. If you enjoy watching me talk to the camera, sample beers, and make a general fool of myself then you NEED to <a href="https://www.youtube.com/channel/UCs3idvTuE-gnVt63Vli4d_w" target="_blank">subscribe to the YouTube channel</a> - you won't be disappointed.
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<br />
<br />
<h3>
On Deck...</h3>
Heading to Vermont next week for a little vacation. I will try and grab and document some of the wonderful beer the state is known for so I can share on this blog. Stay tuned, cheers!Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com0tag:blogger.com,1999:blog-8509188644665138397.post-81025416118087047732015-04-29T15:23:00.000-04:002015-09-28T14:29:04.670-04:00Brew Thru #4 - Sink Video, BJCP Comp, Articles on Other SitesWell, I haven't been doing too well in the blog frequency department have I? But quality over quantity right?<br />
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<br />
<h3>
Brewery Updates</h3>
I installed the sink and ordered some of the parts for the ventilation. I went with the <a href="http://www.amazon.com/Tjernlund-M-6-Booster-Hydroponic-Conditioning/dp/B005XNNYMU" target="_blank">Tjernlund M-6 6" fan</a> which can pull a whopping 530 CFM of air and a variable speed control to go with it. Hoping to get to installing this in the next couple of weeks and ideally brew my first batch on the new system by Memorial day at the latest. <br />
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<br />
<h4>
Video of the sink:</h4>
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/HZNeL8Qhv3M" width="560"></iframe><br />
<br />
<h3>
BJCP Judging and Test</h3>
I judged at the Spirit of Free Beer competition on April 17, and April 18, 2015. I participated in both the Friday and Saturday judging sessions and there were some really great beers! I got to judge Belgian Specialty, and American Ale (all American browns) categories on Friday night and the Specialty, and Pilsner categories on Saturday. <br />
<br />
<br />
I have said it before, but it needs to be repeated: <strong>When entering the specialty category only state "special" ingredients that are noticeable.</strong> Often times I will get a beer in the specialty category that has the "kitchen sink" added to it and only one of those ingredients was noticeable compared to the base style.<br />
<br />
<br />
Judging 40+ beers in two days is a lot of writing, but it is good preparation for the written BJCP Exam I am taking next month! I am trying to study my butt off to and from work on the commuter train so I can hopefully get a high enough score to become a <strong>National</strong> judge.<br />
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<br />
<h3>
Shegogue Brew Around the Web</h3>
I recently had a new article posted over at Homebrewtalk in regards to <a href="http://www.homebrewtalk.com/new-frame-work-for-developing-recipes.html" target="_blank">Recipe Development</a>. Be sure to let me know if you develop and brew any "3-2-1" recipes. Additionally, I wrote a <strike>textbook</strike> article on<a href="http://www.homebrewtalk.com/beer-math.html" target="_blank"> beer math</a> which is good for beginning brewers looking to understand how to derive ABV, attenuation and gravities. <br />
<br />
<br />
Lastly, I had an article about <a href="http://homebrewacademy.com/dial-in-your-brew-system" target="_blank">dialing in your system</a> posted over on Homebrew Academy<br />
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<br />
<br />
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<br />Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com1tag:blogger.com,1999:blog-8509188644665138397.post-38468153403620547122015-04-13T11:15:00.000-04:002015-04-14T13:50:48.671-04:00Basement Induction Brewery Build - Utility SinkYesterday I <b>FINALLY</b> got time to tackle installing the utility sink in my basement. I had multiple hours here and there, but yesterday was the first full day I could allocate to this project. It was a good thing because I needed the whole day!<br />
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As part of the brewery build you can check out the other projects:<br />
<br />
<ul>
<li><a href="http://www.shegoguebrew.com/2015/02/brew-thru-2-workbench.html#20150213-workbench" target="_blank">Workbench</a></li>
<li><a href="http://www.shegoguebrew.com/2015/02/basement-induction-brewery-build-brew.html" target="_blank">Brewstand</a></li>
<li>Utility Sink and Plumbing (THIS POST)</li>
<li>Ventillation</li>
</ul>
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<br />
<h3>
Utility Sink and Plumbing</h3>
My existing plumbing in my basement only had a laundry standpipe and hot/cold water feeds. The laundry standpipe also wasn't up to code as the standpipe was 2" but the p-trap and other piping was 1 1/2". I redid the standpipe and added a new vent connection to meet code - and more importantly not have the laundry siphon out of my the p-trap on the sink<br />
<br />
First, I turned off the water. <i>Public Service Announcement - make sure to exercise (turn off and on) your gate stop valves on your water lines a few times a year. A few were REALLY hard to loosen.</i> I then started to cut into the top pipe and my pipe cutter was walking all around on me and almost "threading" the pipe. Not sure if it was just a dull cutting blade or if its done. Regardless, trip 1 to the hardware store was made to get a new pipe cutter. I then got back and cut the pipe, cleaned and soldered in my fittings. I used tin foil held up by a metal thumb tack to prevent from burning my walls and/or house down - worked really well. I could have had some really nice solder joints, but I was scared the little bit of solder didn't make a good seal so I melted on more than I should have (probably totally unnecessary).<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoj16ZeqwUHPi56Qrgzc8xnfMkmh77PoGbcEF4PyTS7kKEdyG5DRUqT2AWjPGOKmhv0iCxWU3BSS9V_yc57o6pR0jd9Gy5wLAiEXgDvYYNTOwonZWN_laTFdQcONKcDadPj9MyPRFP3aJz/w315-h560-no/IMG_20150412_135509205_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="new pipe soldered" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoj16ZeqwUHPi56Qrgzc8xnfMkmh77PoGbcEF4PyTS7kKEdyG5DRUqT2AWjPGOKmhv0iCxWU3BSS9V_yc57o6pR0jd9Gy5wLAiEXgDvYYNTOwonZWN_laTFdQcONKcDadPj9MyPRFP3aJz/w315-h560-no/IMG_20150412_135509205_HDR.jpg" height="320" title="new pipe soldered" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Soldered a "T" in the cold and a "T" and 90 in the hot water line)</td></tr>
</tbody></table>
It is important to have clean pipe when soldering to ensure everything goes smoothly. Here is a picture of some of my cleaned pipe sections.<br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7HHayn7R9N9mkakXg9xHmgTaSqeNIUmXt_FNUdNKIvjKUcu73p6ravidIeLwg3ughTUih5xdsfK_1Gwv0mtX7Eme4tomvPIMTKjji4fpdD2xQC4ATRLWFYtH8f2UxRHvmmNbFf7z-DLS/w315-h560-no/IMG_20150412_141012346_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cleaned copper pipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7HHayn7R9N9mkakXg9xHmgTaSqeNIUmXt_FNUdNKIvjKUcu73p6ravidIeLwg3ughTUih5xdsfK_1Gwv0mtX7Eme4tomvPIMTKjji4fpdD2xQC4ATRLWFYtH8f2UxRHvmmNbFf7z-DLS/w315-h560-no/IMG_20150412_141012346_HDR.jpg" height="320" title="cleaned copper pipe" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Cleaned Copper Pipe - Shiny)</td></tr>
</tbody></table>
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<div>
<div>
Then I added two 45 degree fittings in alternating directions to extend me away from the wall and over the basements cement foundation. </div>
<div>
<br /></div>
<div>
At this point I added on the compression shutoff fittings.</div>
<div>
<br /></div>
<div>
I then began the vent and drain/waste piping. I started with a normal hand saw, moved to a hack saw and then remembered I had a little multi-tool. That thing is a life saver! Towards the end I was getting pretty good at making even cuts. You can barely see the laundry standpipe behind the laundry machine, but its there. I actually had to make trip number 2 to the hardware store (right before Home Depot closed on a Sunday night) to get a slip joint and more 2" pipe for an extender for the standpipe since I had only purchased 2' sections #smallCarProblems.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkBbDyTfyeAe03Tyvbj6nVPN9bp6h1mEKtZ3CJhejto_vyUVv8o-rXDmrLIWsDfxwebO2TUzT4jSq-R2hp9Rf9d_QhGWAr7AXLDiF7R0ZOybKr3lQITOpLSI4M6WaMnva7U-rK-alv_Gh/w315-h560-no/IMG_20150412_201102173_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img alt="laundry standpipe venting" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkBbDyTfyeAe03Tyvbj6nVPN9bp6h1mEKtZ3CJhejto_vyUVv8o-rXDmrLIWsDfxwebO2TUzT4jSq-R2hp9Rf9d_QhGWAr7AXLDiF7R0ZOybKr3lQITOpLSI4M6WaMnva7U-rK-alv_Gh/w315-h560-no/IMG_20150412_201102173_HDR.jpg" height="320" title="laundry standpipe venting" width="180" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(2" Laundry standpipe and 1 1/2" venting installed)</span></td></tr>
</tbody></table>
I then measured everything for the sink and glued it up. I had to be more precise here to make sure everything fit. No pressure right? It is only 9pm and the hardware store is closed, failure is not an option.</div>
<div>
<br /></div>
<div>
I ended up gluing the stub out and one part of the p-trap, then the sink tub and the other part of the p-trap. Everything fit perfect so I was able to slip the sink and p trap underneath and tighten it down. Phew...did something right.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R6soIp6qe0Id_BewSM93w9ZmqD0E70-42Q84KGA35rsdfAciB_EbcJhU1OUNeu_R_IubS5zzOyXwN21860gYuryaVX5coNquK0RG7VZOWCMkvSWCFiMAk0oHNXK7xzinARBHXvVuE6MP/w971-h547-no/IMG_20150412_212858587.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Laundry sink drain" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R6soIp6qe0Id_BewSM93w9ZmqD0E70-42Q84KGA35rsdfAciB_EbcJhU1OUNeu_R_IubS5zzOyXwN21860gYuryaVX5coNquK0RG7VZOWCMkvSWCFiMAk0oHNXK7xzinARBHXvVuE6MP/w971-h547-no/IMG_20150412_212858587.jpg" height="180" title="Laundry sink drain" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Front View of the laundry sink drain piping)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysdHY_SdSe0VoroF_8rasfo_eXWgwEc5qb1rBVKa1fV8vbB_l-wZUACA7bcJfxHj7rb1NZsqRYWxkFGKxK6ylF_aQW03hb4UjjhwBY6DDwYmPLvcm4T6Zp8sVrdd5UxIxhQ6bm_N-bh9w/w971-h547-no/IMG_20150412_212846320.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="side view laundry sink drain pipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysdHY_SdSe0VoroF_8rasfo_eXWgwEc5qb1rBVKa1fV8vbB_l-wZUACA7bcJfxHj7rb1NZsqRYWxkFGKxK6ylF_aQW03hb4UjjhwBY6DDwYmPLvcm4T6Zp8sVrdd5UxIxhQ6bm_N-bh9w/w971-h547-no/IMG_20150412_212846320.jpg" height="180" title="side view laundry sink drain pipe" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Side view of the laundry sink drain piping)</td></tr>
</tbody></table>
<div>
Its like 9:30pm on a Sunday night and I'm thinking to myself, "Awesome I'm done. Jjust need to connect the supply hoses to the shut-off valves...Oh crap! I didn't buy 2 of the same faucet supply hoses like I thought I did. Hardware store is closed, oh well." </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOvfyp4-XEVuZMxGB7cAJtJgJ04Lz8tWbssZ4Xo8RwiaVVZH0yMiVAKo9TTvqaCupUwMSGs33R6QyxAgruIMnt8SBnXbZTIRQZxoEm2aM8SCG04kg5m-INT1RTlIiIOB8sI_zavEECedg/w315-h560-no/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="wrong supply hose" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOvfyp4-XEVuZMxGB7cAJtJgJ04Lz8tWbssZ4Xo8RwiaVVZH0yMiVAKo9TTvqaCupUwMSGs33R6QyxAgruIMnt8SBnXbZTIRQZxoEm2aM8SCG04kg5m-INT1RTlIiIOB8sI_zavEECedg/w315-h560-no/" height="320" title="wrong supply hose" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(wrong faucet supply hose)</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<br /></div>
<div>
I plan on going to get the correct hose tonight*. I did check it with the one hose and worked and no leaks and the tub drains quickly! Mrs. Shegogue Brew also did some laundry this morning and reported back with no issues. I call this a success!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvodhczkrySPM4sn_b2Pk5Ql4rpgouolby4n7ZATgxGpbB0HLSVd5kjEiTtgf7lAPsPKXIN2FJvWP2kKKLNKQHphNp0H6__yo5kfd_DJs16m276JPfD-l62rqMF-lHDu-MaQe2Nc97rA3/w315-h560-no/IMG_20150412_212916027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="full view of sink and drain" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvodhczkrySPM4sn_b2Pk5Ql4rpgouolby4n7ZATgxGpbB0HLSVd5kjEiTtgf7lAPsPKXIN2FJvWP2kKKLNKQHphNp0H6__yo5kfd_DJs16m276JPfD-l62rqMF-lHDu-MaQe2Nc97rA3/w315-h560-no/IMG_20150412_212916027.jpg" height="320" title="full view of sink and drain" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(full view)</td></tr>
</tbody></table>
<div>
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<div>
<div>
<br /></div>
<div>
Now I just need to install my venting solution for the boil and I can make some beer!</div>
<br />
* <b>Update</b> - Went back to Home Depot on 4/13 and got the correct hose. No wonder I picked up the wrong one! These hoses were a mess and they only had 1 left and it was interspersed with the wrong one that I returned.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW7p0BwqMbaLtFbHA9JSr8xT2rYAk83ICnbR_EdjpQuBH4a-oFCImDd3DFQjTAFUWvq6SrtUYAwlJXR0ZpHFbFYtBPYSOZyEuod_yLFJsEsfhES7aEn88S6xG8zWUmqK1dubJswF6tNYI/w315-h560/" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="finished utility sink" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW7p0BwqMbaLtFbHA9JSr8xT2rYAk83ICnbR_EdjpQuBH4a-oFCImDd3DFQjTAFUWvq6SrtUYAwlJXR0ZpHFbFYtBPYSOZyEuod_yLFJsEsfhES7aEn88S6xG8zWUmqK1dubJswF6tNYI/w315-h560/" height="320" title="finished utility sink" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Done! Action Shot)</td></tr>
</tbody></table>
<br />
<br /></div>
Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com5tag:blogger.com,1999:blog-8509188644665138397.post-6975655013133352252015-03-05T15:12:00.002-05:002015-09-28T14:29:18.115-04:00Brew Thru #3 - Beer Style Finder and Guest Post LinkWow, we are in March already! We just got hit with hopefully our LAST Snow of the winter...<br />
<br />
In this Brew Thru I will discuss:<br />
<br />
<ul>
<li>Basement induction brewery updates </li>
<li>A cool new beer style finder tool</li>
<li>Posts made on other sites and YouTube</li>
</ul>
<br />
<br />
<h3>
Brewery Updates </h3>
Currently over-analyzing what type of faucet for my utility sink will be the best "bang for my buck." Also need to decide on what type of fan I want for venting the steam. I really need to get moving on this though so I can start make some beer. This winter has seemed like forever, and not having the indoor brewery setup is a constant slap in my face<br />
<br />
<br />
<h3>
Beer Styles Finder</h3>
Most of the homebrewing community is already aware of the <a href="http://www.bjcp.org/docs/2014%20BJCP%20Style%20Guidelines%20%28DRAFT%29.pdf" target="_blank">imminent style updates </a>coming to the BCJP Style Guidelines. But what about just the beer lovers? With the craft brew expanding to the masses the Craft Brewers Association as come up with a <a href="http://www.craftbeer.com/beer-styles" target="_blank">cool new tool</a> on their web site to discuss beer styles!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqH2PJc_rQhv-Ig1rcvhp4REIhvTeS0SrXG_2dmzJD_gtLUpuKQ-ArGhTUMrJ0UzmjlIfv_n0h2udFgpZ2ThTc-ZzNLiidfjXGHEWd70LORMABMVMbiope6_dtXIwxsd1sWUtWLDuZht1/s1600/CraftBeerStyles.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqH2PJc_rQhv-Ig1rcvhp4REIhvTeS0SrXG_2dmzJD_gtLUpuKQ-ArGhTUMrJ0UzmjlIfv_n0h2udFgpZ2ThTc-ZzNLiidfjXGHEWd70LORMABMVMbiope6_dtXIwxsd1sWUtWLDuZht1/s1600/CraftBeerStyles.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(<a href="http://www.craftbeer.com/beer-styles" target="_blank">Beer Styles</a>)</td></tr>
</tbody></table>
<br />
<br />
It is pretty nice tool which will help potential beer lovers find a beer that meets their palate needs. In the picture below I selected 'Malty' and 'Hoppy' and was present with the following applicable styles: American Brown, American Imperial Red, American Stout, and Specialty.<br />
<br />
Give it a try and see what you think!<br />
<br />
<br />
<h3>
Shegogue Brew around the Web</h3>
If you didn't see I had a <a href="http://homebrewacademy.com/induction-brewing" target="_blank">guest post over on The Homebrew Academy</a> where I talked about induction brewing. I seem to mention it a lot here on my blog, but if you want to learn more about how it works I recommend check out the post.<br />
<br />
I also just uploaded <a href="http://youtu.be/CzYSezDgf5Q" target="_blank">my second Homebrew Wednesday video</a> where I give a visual walk-through of what I would do on a brew day and give an organization quick tip.<br />
<br />
<br />
<h3>
Other Thoughts</h3>
Really need to get back to updating/creating labels. I am trying to do some GIMP tutorials to figure out how to make a new logo. Any thoughts or tips in this area would be much appreciated!Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com69tag:blogger.com,1999:blog-8509188644665138397.post-79858959555288656012015-02-23T07:00:00.000-05:002015-04-13T11:16:27.150-04:00Basement Induction Brewery Build - Brew StandAs I mentioned at the <a href="http://www.shegoguebrew.com/2015/01/indoor-brewery-plans-and-existing-brew.html">beginning of 2015</a>, I am finally putting the wheels into motion here with my indoor home brewery. To transform my basement into the induction run brewery I need to completely the following projects:<br />
<br />
<br />
<ul>
<li><a href="http://www.shegoguebrew.com/2015/02/brew-thru-2-workbench.html#20150213-workbench" target="_blank">Workebench </a>- already finding it really useful!</li>
<li>Brew stand (see below)</li>
<li><a href="http://www.shegoguebrew.com/2015/04/basement-induction-brewery-build.html" target="_blank">Utility Sink and Plumbing</a></li>
<li>Ventilation</li>
</ul>
<br />
<br />
This past weekend, I tackled the brew stand. <br />
<br />
<h3>
Plans</h3>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVRltspsxZjf14iHij6rlZxwtFS-MviurvcVCa53rQ9wsryeJVhP2J0HwF1OriOaWCik9dDDFvm8_DbthvpNbrrhYQ_V1PtlRG6kV5b7idBwPF5Ifo5MUCqTTaULA35HscJ70Q2_wKkn6/s1600/Brew+Plan+1-edit.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Brew stand plans" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVRltspsxZjf14iHij6rlZxwtFS-MviurvcVCa53rQ9wsryeJVhP2J0HwF1OriOaWCik9dDDFvm8_DbthvpNbrrhYQ_V1PtlRG6kV5b7idBwPF5Ifo5MUCqTTaULA35HscJ70Q2_wKkn6/s1600/Brew+Plan+1-edit.png" height="320" title="Brew stand plans" width="254" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Brew stand plans)</td></tr>
</tbody></table>
<br />
<br />
<h3>
Build</h3>
I don't seem to ever follow directions or plans 100%. This project was no different. I decided to dado out a 1/2" of the 2x3 dimensional lumber to hopefully increase the rigidity of the stand. If I didn't do this the square frame, and later all my wort and mash weight, would be solely relying on #9 deck screws to hold everything up. I, like most other homebrewers and DIY'ers, love to over build things so the screws alone may have been fine, but I felt comfort knowing some of the weight would be resting on the vertical 2x3.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TOTfkLlakdGFHIUReWk6gp6S1Pk2ybO35fQpN8FteFORId1K08Lc9GNYKjPhvhLj9fT9t4YJdcX01RAZmC-2kk-oz8O6vzHdelTcTNoxntHZDbuG8ok-26fZ-Ngp0UqICS8tSJ_Z9Q6c/s1600/2x3-verticals.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="2x3 verticals" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TOTfkLlakdGFHIUReWk6gp6S1Pk2ybO35fQpN8FteFORId1K08Lc9GNYKjPhvhLj9fT9t4YJdcX01RAZmC-2kk-oz8O6vzHdelTcTNoxntHZDbuG8ok-26fZ-Ngp0UqICS8tSJ_Z9Q6c/s1600/2x3-verticals.jpg" height="320" title="2x3 verticals" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(2x3 verticals with 1/2" dado)</td></tr>
</tbody></table>
<br />
<br />
I failed to account for the 1" decrease caused by my impromptu dadoes so the side-view of the plans above is actually 22" inches overall, and 19" between the verticals. RDWHAHB! Everything fits in the end.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtUElaeMkBH8lFYwF55B7idT5l6xH_jpekpmC8jnormb44VViAqFYQ7LcK4LS989Ux2cd-W7bvxn2p0VyIgUP6GX2KBtmVWnII3WNQ9_ZVKv2tbfm_9WFoM0L4BQtTeUCgRsZHuX13VSk/s1600/stand_collage1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Brew stand frame" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtUElaeMkBH8lFYwF55B7idT5l6xH_jpekpmC8jnormb44VViAqFYQ7LcK4LS989Ux2cd-W7bvxn2p0VyIgUP6GX2KBtmVWnII3WNQ9_ZVKv2tbfm_9WFoM0L4BQtTeUCgRsZHuX13VSk/s1600/stand_collage1.jpg" height="320" title="Brew stand frame" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Stand Frame)</td></tr>
</tbody></table>
<br />
<br />
After pre-drilling and screwing in the horizontal pieces for the burner-level of the stand. I cut a plywood shelf, with notched corners, and fastened it down to the 2x3s with a few 1 5/8" drywall screws.<br />
<br />
I then cut the 3 pieces for the open-ended top square and fastened them with the deck screws. I did my best to try to keep everything in square, but the 2x3s had warped a bit since purchase. This probably didnt' matter as I later found out the area of the basement I planned to put the brew stand is not even close to being level. Oh well! I placed a tiny shim under that front right leg and all is well.<br />
<br />
<h3>
Hypothetical Brew Day Pictures</h3>
Here are some pics with things in place and testing out different hypothetical brew day procedures.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2MZs3r4C7t93UPJkkAvG2X13AW0gZxrSfL3F4AmHm5A8XFrAwPafJ5ZCjBp2umhDL-IYSvq6VPe7Ab4RizOPZJMmKPUpjY3kceE-Y3CCF1viPO6KAF5tSd_bEQqBo1JbuAgu2WLR8YRM/s1600/brewstand.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Hypothetical mash mode" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2MZs3r4C7t93UPJkkAvG2X13AW0gZxrSfL3F4AmHm5A8XFrAwPafJ5ZCjBp2umhDL-IYSvq6VPe7Ab4RizOPZJMmKPUpjY3kceE-Y3CCF1viPO6KAF5tSd_bEQqBo1JbuAgu2WLR8YRM/s1600/brewstand.jpg" height="320" title="Hypothetical mash mode" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Brew stand - hypothetical mash mode)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-UIiSE5ieO6VNyA2RmVVKS0V5tbCLVtYfalJfuU8chCWLldrtJ_wBKbggSFgFjMtLR00YLKox-dRWFPi041M9iXMT63a5fAsEc2XBHDNlaEUmfIEKrS76gmmnzNWNq1KuaI2BzlTgZTD/s1600/brewstand-spargeMode.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Hypothetical sparge mode" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-UIiSE5ieO6VNyA2RmVVKS0V5tbCLVtYfalJfuU8chCWLldrtJ_wBKbggSFgFjMtLR00YLKox-dRWFPi041M9iXMT63a5fAsEc2XBHDNlaEUmfIEKrS76gmmnzNWNq1KuaI2BzlTgZTD/s1600/brewstand-spargeMode.jpg" height="320" title="Hypothetical sparge mode" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Brew stand - hypothetical sparge)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsfzfdD-aqq4CBaJAuEv3cpxOPgY2_XJLXiePXrlWJiOnAR6FffmnpmJvKeE3ynTbRXpUw1Ws7lJGXLPoxZ0IxX_KJO3yX0mxkEzY2z39D0hnxPlALkVFzYJ02NMPPHeD8nQvzoICTPrb/s1600/brewstand-boil.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Hypothetical boil mode" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsfzfdD-aqq4CBaJAuEv3cpxOPgY2_XJLXiePXrlWJiOnAR6FffmnpmJvKeE3ynTbRXpUw1Ws7lJGXLPoxZ0IxX_KJO3yX0mxkEzY2z39D0hnxPlALkVFzYJ02NMPPHeD8nQvzoICTPrb/s1600/brewstand-boil.jpg" height="320" title="Hypothetical boil mode" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Hypothetical boil)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASC_DdUT1lD4CQloxggWjr0h5o3UiNOInNgjB2vf4EqzTFaSdMzYcRTElV73dMvezmlvdtZOZPi-QZoGjTgenU_dUmFt7gz1aqNf0f1YHPz7VpmBh2X2UUyMXFnTI4BEzHKuyb7_Ques5/s1600/brewtsand-toFermenter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Kettler to fermenter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASC_DdUT1lD4CQloxggWjr0h5o3UiNOInNgjB2vf4EqzTFaSdMzYcRTElV73dMvezmlvdtZOZPi-QZoGjTgenU_dUmFt7gz1aqNf0f1YHPz7VpmBh2X2UUyMXFnTI4BEzHKuyb7_Ques5/s1600/brewtsand-toFermenter.jpg" height="320" title="Kettle to fermenter" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Hypothetical draining wort to fermenter)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKPzU7hMap9ZRKrDVF5uyDRZlXrJpVmzY9QPWQwU1qYSnFnc7-hxFx2vspTjr2XtDPOPYTwXhHVyzey68-jeVLk0yL0KDqiv39E1-D0G5GZQu2xz53M1ZTYarHyNbrjh7cuJKBAeQTwzC/s1600/brewstand-wide.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKPzU7hMap9ZRKrDVF5uyDRZlXrJpVmzY9QPWQwU1qYSnFnc7-hxFx2vspTjr2XtDPOPYTwXhHVyzey68-jeVLk0yL0KDqiv39E1-D0G5GZQu2xz53M1ZTYarHyNbrjh7cuJKBAeQTwzC/s1600/brewstand-wide.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Brew stand next to the bench - storage mode)</td></tr>
</tbody></table>
<br />
<h3>
Future tweaks</h3>
<br />
I think I may cut the top of the front two vertical pieces shorter in the future. I would have done it, but I had already swept up the basement of all the sawdust and didn't feel like repeating process. They are at the height they currently are just cause I had had the guy at home depot cut them in half for transportation purposes. I can image it will be easier to move the mash tun with grains for cleaning if I shorten those pieces.<br />
<br />
I am probably going to stain or apply some sort of finish to the wood mainly to protect it from moisture and spills. Being made out of wood, I will be able to easily adapt the stand in the future if I ever go with a pump or RIMS setup, but I think this will work fine for now.<br />
<br />
Stay tuned as I hope to tackle plumbing a new utility sink and water lines next.Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com5tag:blogger.com,1999:blog-8509188644665138397.post-54701893385424640872015-02-13T07:00:00.000-05:002015-09-28T14:29:40.591-04:00Brew Thru #2 - WorkbenchTime flies, doesn't it? Already in February of 2015 and things are plodding along nicely. In the second Brew Thru I will be talking about some Social Media Updates, my first Homebrew Wednesday, <a href="http://www.shegoguebrew.com/2015/02/brew-thru-2-workbench.html#20150213-superbowl">recapping the Superbowl</a>, and my <a href="http://www.shegoguebrew.com/2015/02/brew-thru-2-workbench.html#20150213-workbench">workbench.</a><br />
<div>
<br /></div>
<div>
<h3>
Social Media and Homebrew Wednesday</h3>
</div>
<div>
So I have recently learned of this Homebrew Wednesday (HBW) thing going on over on YouTube. It is pretty cool and equally dorky at the same time = right up my alley. Homebrewers record updates for their brews, brewdays, or just anything related to their homebrewing and post it up on Wednesdays. I just launched <a href="https://www.youtube.com/watch?v=Ym6Klm4LrRw" target="_blank">my first HBW video</a> as the debut of the <a href="https://www.youtube.com/channel/UCs3idvTuE-gnVt63Vli4d_w" target="_blank">Shegogue Brew YouTube channel</a>. Be sure to subscribed to stay on top of all things Shegogue Brew.<br />
<br />
I also have launched a<a href="https://www.facebook.com/ShegogueBrew" target="_blank"> Facebook Page</a> for you to 'Like.' If you are an avid FB'er you can stay in touch that way. Considering twitter...but I am not a huge fan...we will see.<br />
<br />
<br />
<div id="20150213-superbowl">
<h3>
Super Bowl Recap - The Welker's first Homebrew</h3>
</div>
<div>
Most of us gather to watch the Superbowl. It is the time of year I look forward to as another reason to continue - my birthday usual falls the week before the superbowl - eating good-tasting, but bad-for-me foods like these <a href="http://www.kingshawaiian.com/recipes/hawaiian-ham--swiss-slider/" target="_blank">ham and cheese sliders</a>, and seven layer dip. My wife and I had our friends, whose namesake claims the <a href="http://www.shegoguebrew.com/2012/05/witty-welker-belgian-witbier.html" target="_blank">Witty Welker,</a> over to enjoy the game. <br />
<br />
The Welker's have caught the brew bug and brought over their first batch of homebrew! Its always interesting being on the receiving end of other brewers first batch. They are usually worried I won't like, and watch my first sip with bated breath. No worries necessary though as the beer was excellent! They made a Brewer's Best Weizen and it was delightful. They didn't remember which yeast was used (I'm letting the lack of note-taking slide this time you two!) but it favored my weizen preferences of a stronger clove phenol, over banana esters. The only real things I could knock the beer for was its clarity and that it was a little thin in the mouthfeel. We will ignore the clarity by claiming this a <a href="http://en.wikipedia.org/wiki/Wheat_beer#mediaviewer/File:Hefeweizen_and_kristallweizen.jpg" target="_blank">kristal weizen</a>. The thinner body made for a very easy drinking beer. Once again, well done!</div>
<div>
<br /></div>
<div>
Then there was the infamous Budweiser commercial. I am not going to link to it since I don't want to promote AB-InBev. I think they are horrible stewards of the beer industry, but not because of the commercial. If anything I was more disappointed that they didn't come up with something funny - though I guess that is saved for Bud Light commercials - remember the one about ten years ago where the guy only had enough money for the 6-pack of bud light or toilet paper? He ends up choosing the Bud Light and when asked by the cashier if wants paper or plastic, he promptly states paper. Now, that is a good commercial! This year's defensive stance against craft beer and its drinkers just goes to show they are really starting to feel the pain of continued declining U.S. sales OR they are marketing genius's and trying to drum up sales for their newly bought-out Elysian Brewing's pumpkin beers!<br />
<br /></div>
<br /></div>
<div id="20150213-workbench">
<h3>
Workbench</h3>
</div>
<div>
Until recently I didn't have a workbench. I had a set of plastic sawhorses (real cheap) which broke, so I made a sturdy 2x4 set which I utilized for the <a href="http://www.shegoguebrew.com/2014/09/i-built-deck-now-i-can-get-back-to.html" target="_blank">deck project</a> and they work great, but they are rather bulky and remain outside for use on bigger projects. I was in need of a multipurpose workbench. It will be used for anything and everything. Here are the build pics:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY7FLLVZ8j3Nzsym4jUcOIPR9EhBlfw0YpB8FDKRdVS7t4ZXry112Cmy8wKi2A33hoZETnqJQT0MRaZJaafQghdJRHCccunlo6hQ1NHe3_HypysPKKwUXTu4zfGxEZwU3rjjkCZ-OlCUD/s1600/IMG_20150125_140849593_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="lumber in corolla" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY7FLLVZ8j3Nzsym4jUcOIPR9EhBlfw0YpB8FDKRdVS7t4ZXry112Cmy8wKi2A33hoZETnqJQT0MRaZJaafQghdJRHCccunlo6hQ1NHe3_HypysPKKwUXTu4zfGxEZwU3rjjkCZ-OlCUD/s1600/IMG_20150125_140849593_HDR.jpg" title="lumber in corolla" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just barely fit in my toyota corolla. 2'x6' is plywood cuts is about all that would fit</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QraVM9b5s5aw6GhbBlhYEDViI2nEwAFEFAbd6wPLNjFB2QpEqE4NTyNDkHVj7Z_HXE6YfgcQ_uXGs5XmWrUN_EJd-jdH03EusRRT2MlC7e9RV3xo9xkSKT29OAKwWUB3Wnjp_CtI_vhC/s1600/IMG_20150131_104023606.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="dimensional lumber laid out" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QraVM9b5s5aw6GhbBlhYEDViI2nEwAFEFAbd6wPLNjFB2QpEqE4NTyNDkHVj7Z_HXE6YfgcQ_uXGs5XmWrUN_EJd-jdH03EusRRT2MlC7e9RV3xo9xkSKT29OAKwWUB3Wnjp_CtI_vhC/s1600/IMG_20150131_104023606.jpg" title="dimensional lumber laid out" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the lumber laid out, changing my saw blade</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVePOtaaola3-RcdqwnGo4z3NT8SRKq9H6NSbHgCVhr4uOKsnOiP6lU_tTXAALYqZPMQeXRQSeoOwZrW2NBNAf5-s1L3p3NbMBcFNJBt7oTiCnKH__-PlCgCDP31YXNa1-_BJpnvv0F0d/s1600/IMG_20150131_121113552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cuts to lengt" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVePOtaaola3-RcdqwnGo4z3NT8SRKq9H6NSbHgCVhr4uOKsnOiP6lU_tTXAALYqZPMQeXRQSeoOwZrW2NBNAf5-s1L3p3NbMBcFNJBt7oTiCnKH__-PlCgCDP31YXNa1-_BJpnvv0F0d/s1600/IMG_20150131_121113552.jpg" title="cuts to length" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cuts made - I found one really nice knotted piece of 2x6</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3Mo4ewhSlZ2bAmWNtXyH05otNK7aZtTTpyL4y2i8VwfoSEWLUF6xDIZRpZA1HgLZpQ198zhumQNoTiGeIuMp2LEL3fi7NRJBWRMOKl2jU_492b6s0XE5QfsM_FUodqqep_ZfhBnOiBGW/s1600/IMG_20150131_122052291.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="clamping" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3Mo4ewhSlZ2bAmWNtXyH05otNK7aZtTTpyL4y2i8VwfoSEWLUF6xDIZRpZA1HgLZpQ198zhumQNoTiGeIuMp2LEL3fi7NRJBWRMOKl2jU_492b6s0XE5QfsM_FUodqqep_ZfhBnOiBGW/s1600/IMG_20150131_122052291.jpg" title="clamping" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can never have too many clamps - using this setup to keep the cross piece flush</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtamDdeOb182dcjQxY5q1a3TZ-mUmwe3cgoD-oQ8xls6iAdRZvS0901oSTHQ-GTudv-wdolUCZUmnEQ0f9TcOTId76kPRHpGZswmvAeCJs1y_b1CwIEISH8uyopKq3NUnl2v_JxpJYiqm/s1600/IMG_20150131_131654834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="close-up of joinery" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtamDdeOb182dcjQxY5q1a3TZ-mUmwe3cgoD-oQ8xls6iAdRZvS0901oSTHQ-GTudv-wdolUCZUmnEQ0f9TcOTId76kPRHpGZswmvAeCJs1y_b1CwIEISH8uyopKq3NUnl2v_JxpJYiqm/s1600/IMG_20150131_131654834.jpg" title="close-up of joinery" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Used one screw to hold together so I could drill a 5/8" hole for the oak dowels</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6lzqFxvrg0monhiboGlwHm9ecCJ4P6R-ZFa94IR4fuNBH1LmqpEDNZhmwuICC_Kkel0pIzxFzDmNKl04dWKRIYhFmGz7AX9bsx3GibU1ZP1DmyltDAzS2I3ykfwX7Oldq33qCrxSJHZF/s1600/IMG_20150131_163714583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="bench legs" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6lzqFxvrg0monhiboGlwHm9ecCJ4P6R-ZFa94IR4fuNBH1LmqpEDNZhmwuICC_Kkel0pIzxFzDmNKl04dWKRIYhFmGz7AX9bsx3GibU1ZP1DmyltDAzS2I3ykfwX7Oldq33qCrxSJHZF/s1600/IMG_20150131_163714583.jpg" title="bench legs" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The legs</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9NXXsG-lmExgtcszzmIbfd32ciBS5qMM5cU5fJHAk8no0O23_wx9ZBaKKiFHWGqm27NxGxC4SSnOItnZxOi9MRmpxcuAbvOLsKN6wau7_percLFGwiphYXcOW7Gv0BB3e3hpmzp6fgrS/s1600/IMG_20150131_163921152_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="precise cuts" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9NXXsG-lmExgtcszzmIbfd32ciBS5qMM5cU5fJHAk8no0O23_wx9ZBaKKiFHWGqm27NxGxC4SSnOItnZxOi9MRmpxcuAbvOLsKN6wau7_percLFGwiphYXcOW7Gv0BB3e3hpmzp6fgrS/s1600/IMG_20150131_163921152_HDR.jpg" title="precise cuts" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty precise and accurate cuts there</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2VMGvustHcCkpRnewC-K1q5QYKnHYQ7RdcrgbxWoC8nTuRos9-xVH-UElSYe4aZArodomCpa8BiLJjHtgbAKIabnL75yToRamhyEvOc1qWEqgpxBqPXdsy1SgLppcL8kL6wU9zjW98PR/s1600/IMG_20150131_163929942.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="another dowel joinery pick" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2VMGvustHcCkpRnewC-K1q5QYKnHYQ7RdcrgbxWoC8nTuRos9-xVH-UElSYe4aZArodomCpa8BiLJjHtgbAKIabnL75yToRamhyEvOc1qWEqgpxBqPXdsy1SgLppcL8kL6wU9zjW98PR/s1600/IMG_20150131_163929942.jpg" title="another dowel joinery pick" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of the dowel joinery. Oak dowel glued with Titebond II</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LNdxUe91JibGyTnBLq-KIyZ0yl-kb9NS1PQRKx2KBv8uYe245D8UyncR6OVzdntQaeeK12wLo3ZNDLOypz4TZRUWdywDX-M-jS0sIjNY84MVXg2ZazCUdbVo9dHZKs26wi4nP9VNp7k7/s1600/IMG_20150131_173054830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cutting Dadoes" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LNdxUe91JibGyTnBLq-KIyZ0yl-kb9NS1PQRKx2KBv8uYe245D8UyncR6OVzdntQaeeK12wLo3ZNDLOypz4TZRUWdywDX-M-jS0sIjNY84MVXg2ZazCUdbVo9dHZKs26wi4nP9VNp7k7/s1600/IMG_20150131_173054830.jpg" title="Cutting Dadoes" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting the dadoes on the apron to prevent racking on the legs</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7xNUdgOGNZc86BMLlUMiGW6QU3UPCMs5i4AblXzEONDC15iZDLPZb8UlMlSTMlYdM6V9oavNvm6KrZuYB5Dni0k8IpL23NLs3EVHo1oj6klHZVYd1BHUmlp6qkS6-oYLHIAisE6g3J4Q/s1600/IMG_20150131_180229375.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dadoes finished" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7xNUdgOGNZc86BMLlUMiGW6QU3UPCMs5i4AblXzEONDC15iZDLPZb8UlMlSTMlYdM6V9oavNvm6KrZuYB5Dni0k8IpL23NLs3EVHo1oj6klHZVYd1BHUmlp6qkS6-oYLHIAisE6g3J4Q/s1600/IMG_20150131_180229375.jpg" title="Dadoes finished" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dadoes cut and chisseled out (I need better chisels if I get into woodworking)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHJ2EQ-KmlTvmP4ArvzR532pnhWBRO95HBwtBMsKQ9HrWQ2rDhwnno_h1m236vWSNgapXZ6fYdCZcy7RWteuKd6r6Z8OkyuzNn2NB9yuTNjnC47GOfRkCX-CxR_MwKVZBU_DuZRr2cfSO/s1600/IMG_20150131_183623725.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="One side attached to legs" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHJ2EQ-KmlTvmP4ArvzR532pnhWBRO95HBwtBMsKQ9HrWQ2rDhwnno_h1m236vWSNgapXZ6fYdCZcy7RWteuKd6r6Z8OkyuzNn2NB9yuTNjnC47GOfRkCX-CxR_MwKVZBU_DuZRr2cfSO/s1600/IMG_20150131_183623725.jpg" title="One side attached to legs" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One side together</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoStKm9Fptx-sO3aNkO3b_8mB0KY9ohU5fqmIG-W-4SphL3B3JtlBi-qTNcgUS_8FqXxJ4HF3n-8Gg4F2vZl_eZzlN7tu1auvqU6H5hm3Ne8quFWOMpA7QZWAqhI7FjP2AemLtQYt6_tBZ/s1600/IMG_20150131_184353826.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Second side added to legs" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoStKm9Fptx-sO3aNkO3b_8mB0KY9ohU5fqmIG-W-4SphL3B3JtlBi-qTNcgUS_8FqXxJ4HF3n-8Gg4F2vZl_eZzlN7tu1auvqU6H5hm3Ne8quFWOMpA7QZWAqhI7FjP2AemLtQYt6_tBZ/s1600/IMG_20150131_184353826.jpg" title="Second side added to legs" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second side added</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBHJXyrL-gwi59IfebSWf8vAcLefkpwqb3rlFlkhVoacQcHU01kosuTN9DenQgpK9swg4lXUnMnhnyWqZ0SMT23EExvPOrPtTD7xBDMv2ML3jbo0T43lYQQPzpm2ITjYpWsj4Ghuqw_Xg/s1600/IMG_20150131_184438226.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Table without top" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBHJXyrL-gwi59IfebSWf8vAcLefkpwqb3rlFlkhVoacQcHU01kosuTN9DenQgpK9swg4lXUnMnhnyWqZ0SMT23EExvPOrPtTD7xBDMv2ML3jbo0T43lYQQPzpm2ITjYpWsj4Ghuqw_Xg/s1600/IMG_20150131_184438226.jpg" title="Table without top" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bench frame all set to go!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5z3EIkG7SIetgXQPti13KjVwfDTbOH9acUHtwEud_1GRDof9lH80WRGAfvS9kCekMxbyiVvXbxHDxhpF-r6FCrIeoHCPlN_dhGSH6efhWZKTOjCgq4HyXRDRZWa8sRrZSmO3yjO-jIhOW/s1600/IMG_20150131_195948648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bench almost complete" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5z3EIkG7SIetgXQPti13KjVwfDTbOH9acUHtwEud_1GRDof9lH80WRGAfvS9kCekMxbyiVvXbxHDxhpF-r6FCrIeoHCPlN_dhGSH6efhWZKTOjCgq4HyXRDRZWa8sRrZSmO3yjO-jIhOW/s1600/IMG_20150131_195948648.jpg" title="Bench almost complete" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almost Complete! Two sheets of 3/4" BC grade plywood screwed ever foot</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
Unfortunately, even though the plywood was grade BC, it was providing quite a few splinters. I decided to pick up a few sheets of tempered hardboard. I got 1/8", but probably should have gotten 1/4" time will tell. I drilled a tiny hole so I could counter sink the thin tack nails.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNUaey4PseubLzT15RXwnHIvWAFDTYEQCfxagSyG5tyqc43K-ycFQMCO1suBghcBVe9zJBW90uZj4K96ArC22ACi9KrqwSRgj9Ztbpk1lXCHDpZSwf21JnjoIn2Oomzz_WO5v1fXd-Uka/s1600/IMG_20150211_183141483.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Nails in masonite hardboard" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNUaey4PseubLzT15RXwnHIvWAFDTYEQCfxagSyG5tyqc43K-ycFQMCO1suBghcBVe9zJBW90uZj4K96ArC22ACi9KrqwSRgj9Ztbpk1lXCHDpZSwf21JnjoIn2Oomzz_WO5v1fXd-Uka/s1600/IMG_20150211_183141483.jpg" title="Nails in masonite hardboard" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tack nails holding tempered hardboard down</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPmxWEIEwo8oePT96Uwu58DGDqToMsquzL1kQAA8SHEhuQH_1uwz7ulD9KzabmyFmUAiV-HGMMw1oxHe4OtaMH9yz7OMDK2DbxMIfGQsSUF71LPvpukBygSsNReK3llSmF9RGIAgeGWxu/s1600/IMG_20150211_183127046_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Finished Workbench" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPmxWEIEwo8oePT96Uwu58DGDqToMsquzL1kQAA8SHEhuQH_1uwz7ulD9KzabmyFmUAiV-HGMMw1oxHe4OtaMH9yz7OMDK2DbxMIfGQsSUF71LPvpukBygSsNReK3llSmF9RGIAgeGWxu/s1600/IMG_20150211_183127046_HDR.jpg" title="Finished Workbench" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished!</td></tr>
</tbody></table>
I based the bench build off of the quick workbench from <a href="http://woodgears.ca/workbench/">woodgears.ca/workbench/</a>, but used 2x6 for the legs and the top cross-piece. This was secured with two 5/8" dowels and glue on each side. I used a 2x4 on the bottom of the legs and two 1/2" dowels glued. The apron rails are 2x6s with six 2" screws on each leg connection. I also finally installed the 48" powerstrip above the bench for quick-access. As Tim "The Tool Man" Taylor would say, "More Power!"<br />
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Now to build the brewstand!<br />
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Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com1tag:blogger.com,1999:blog-8509188644665138397.post-36145312773269242902015-01-30T09:01:00.000-05:002015-01-30T09:25:53.331-05:00How fast is fast? Optimizing Your Existing Immersion Wort Chiller<span style="font-family: inherit;">I built my wort chiller four years ago. I purchased a 50' roll of soft 1/2" copper tubing and four 90 degree elbows for about $69.80 + $13.63 shipping. I then had to purchase soldering equipment (lead free solder and flux) and brass garden hose fittings. So I was probably in about $100 or so for my wort chiller build. When I got around to constructing it I only used about 40' of the tubing due to a height restriction on the vessel I was using to form the circular structure. I still need to figure out what to do with the rest of that copper tubing!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHtfmbdglzgrA0_tx-jmSdkY02MPZf1eLVv3VP1PKTjfqcbOt_rLscUsdC8dRgt-ejcBOHX2iRwnzSWofX361k-GkZTiTWicU4Wb_73KkHfOoLuTUlYPC_-2iZoOnXKg-AOJ2b4w8QY5Z/s1600/wortchiller1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHtfmbdglzgrA0_tx-jmSdkY02MPZf1eLVv3VP1PKTjfqcbOt_rLscUsdC8dRgt-ejcBOHX2iRwnzSWofX361k-GkZTiTWicU4Wb_73KkHfOoLuTUlYPC_-2iZoOnXKg-AOJ2b4w8QY5Z/s1600/wortchiller1.jpg" height="320" width="240" /></span></a></div>
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<span style="font-family: inherit;">Fast forward to 2015, and I am kind of surprised to see that the prices of copper today are actually less than they were in 2010. In fact, <a href="http://coppertubingsales.com/immersion-chiller-build-kits" target="_blank">the site I purchased my materials from</a></span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">even carries packages specifically for immersion chillers!
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<span style="font-family: inherit; font-weight: normal;">For a while I thought my immersion chiller was just not as good as some of the commercial products out there. I would see products advertising 5 minutes to get to pitching temps… 5 minutes! I was immediately filled with envy as I recalled that last brutal brewday of the summer. You know, those 90 degree days where incessant stirring for 20+ minutes only gets you down to 78 F. I thought it was just my crummy chiller, but as with all things in my life I began to thoroughly research the issue at hand.</span>
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<span style="font-family: inherit; font-weight: normal;">I Googled for any information and product reviews I could find on wort chillers. I saw a lot of people with a similar dilemma give up on their immersion chiller and go with a counter-flow or plate chiller. I was also aware of <a href="http://www.mrmalty.com/chiller.php" target="_blank">Jamil Zainasheff's recirculating whirlpool system.</a></span><span style="font-family: inherit;"> All of these seemed like wonderful options. Unfortunately, they too, all seemed to have flaws. The biggest of these flaws to me was that a pump was required (I don’t own a pump). I kept researching and was really intrigued by the JaDeD Brewing chillers. Their chillers post some <a href="http://jadedbrewing.com/pages/chiller-comparisons" target="_blank">crazy fast chill times</a> </span><span style="font-family: inherit;">with the Hydra boasting a 3 min chill to 68*. Okay, this is some sort of brewing magic, right? Do you need to sprinkle special chilling dust at flameout to achieve these results? The answer: Nope! JaDeD provides insight to this sorcery by explaining the science behind <a href="http://jadedbrewing.com/pages/immersion-wort-chiller-optimization" target="_blank">fast cooling</a>.</span><span style="font-family: inherit; font-size: small;"> To paraphrase, it is essentially the input chilling water flow rate and wort movement which dictates how fast you can chill. Yes, the temperature of your source water can make a big difference, but that wasn't the component I was lacking.</span>
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<span style="font-family: inherit; font-weight: normal;">I have always had good wort movement - I stir the heck out of it as I am chilling. However, I, for some silly reason thought if I turned my spigot on only halfway or even a trickle, that I would somehow be extracting the most heat possible from the liquid? Not sure how I came up with that inaccurate idea. Maybe, I figured running the water through too fast wouldn’t fully utilize that volume of water's potential? Or maybe I was just drunk. Either way, I now feel like such a bonehead. Keeping <strong>cool water flowing</strong> through your immersion chiller</span></span> REAL fast <span style="font-family: inherit;"><span style="font-family: inherit; font-size: small;">and keeping the <strong>wort moving</strong> (to avoid hot and cold spaces) is what <strong>results in fast chilling</strong>.</span>
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<span style="font-family: inherit; font-weight: normal;">The next brewday when it came time to chill, I opened up that spigot full bore and “let 'er rip.” Boy was I surprised to be within 10* of my groundwater temperature within 5.5 minutes. Now I don’t feel so insecure about my immersion chiller, and I can get back to brewing some great beer. I invite you to learn from my mistakes and make the most of your wort chiller - if it aint broke don’t fix it!</span>
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How do YOU chill your wort and why? Let me know in the comments below!
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<span style="font-family: inherit; font-weight: normal;"><em>
After writing I remembered reading </em></span><a href="http://brulosophy.com/2014/12/19/wort-chiller-challenge-elbow-grease-vs-automation-xbmt-results/" target="_blank"><span style="font-family: inherit; font-size: small;"><em>a post on Brulosophy</em></span></a><span style="font-family: inherit; font-size: small;"><em> a while back where Marshall tested using a pump to recirculate vs his (and my method) of moving the chiller all around. Spoiler alert, manual beats mechanical.</em></span><br />
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</span>Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com1tag:blogger.com,1999:blog-8509188644665138397.post-35944946626678720122015-01-23T15:37:00.001-05:002015-01-23T15:38:25.628-05:00Brew Thru #1 - Other Blogs, Small Batch Bottling Tips, and Equipment upgradesSo in the past I had written some blog posts that I just simply titled "Brewery Update [insert date]" and while that was appropriate, because it was an update, I want to try and better categorize any and all update-type posts in the future. I also want to try and label posts with appropriate tags to be able to search my growing list of posts better. I am deeming these smorgasbord posts as Brew Thru's. I liken this much to the growing youtube tag Homebrew Wednesday (HBW). If you aren't aware, HBW is the acronym people use when they make short videos every Wednesday and post the video on youtube. These videos usually feature a guy tasting a beer and giving any updates related to their homebrew gear or gadgetry. They can be very entertaining, however, only 5% - 10% of the video provides informative information. I hope to outline these updates in a way which allows readers to quickly skim and extract any informative content they may find useful. <br />
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Without further ado, lets brew thru!<br />
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Other Blogs</h3>
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I have a lengthy commute, sure I have mentioned that before, and I utilize my time on the commuter train to to read other homebrewing blogs. I cam across a few recently which I am really enjoying and want to highlight them. As usual, you can view all my blogs over in the right sidebar:<br />
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<ul>
<li><a href="http://suigenerisbrewing.blogspot.com/" target="_blank">Sui Generis Brewing</a> - Homebrew<b> blog </b>with a <b>focus on yeast.</b> The author has developed a <a href="https://www.youtube.com/user/SuiGenerisBrewing/videos" target="_blank">great series</a> of youtube videos for the beginner in yeast culturing and working in an aseptic environment. If you are interested in start a small homebrew yeast lab, definitely check out this site.</li>
<li><a href="http://ericbrews.com/" target="_blank">Eric Brews </a>- This is somewhat of a new blog created back in November to document the <b>brewing of a ton of beer</b> for the authors coming nuptials which are this weekend, I think? I stumpled upon Eric's blog doing my semi-weekly google searching for "induction" or basement brewing setups. Eric is using the avantco burner, too. I am hoping his blog stays frequently updated once his marital status changes.</li>
<li><a href="http://www.homebrewtalk.com/author/Brett+Shegogue/" target="_blank">Shegogue Brew on HomebrewTalk </a>- I have written a <b>few articles</b> and plan to write some more for the popular online homebrew community. I have also provide a link to the right specifically for my posts. I will try to plug them through future brew thrus.</li>
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Cool New Ideas - Small Batch Bottling Tips</h3>
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Has your significant other every told you that you brew to often? If not, you may not be brewing enough! If so, I may have found some rationale for you to justify how infrequently you do brew, in comparison... thanks to Matthew Murray. Matthew is a homebrewer from NC who has probably been brewing more often than a lot of commercial breweries. He started a website to document his journey of <b>brewing a beer everyday for an ENTIRE YEAR</b>. Matthew is a little over a year into this and posted a new idea which I haven't seen before. If you are a small batch (1-2 gallon) brewer, his <a href="http://breweveryday.com/these-bottling-techniques-will-change-your-life/" target="_blank">tips on bottling are must see</a> will definitely speed up your process. </div>
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Equipment Upgrades</h3>
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I have been using a new 9 gallon Bayou classic (1036) pot for my last 5 or so brews. I made this kettle change in my anticipation of going electric. The 15 gallon aluminum pot I used to use was not induction capable. The new pot came with a ball valve, and although the pain of cleaning and sanitizing my autosiphon is now relegated only to packaging day, I learned the hard way how messy it can be to try and get wort from the kettle to the fermenter with just a ball valve. I decided to solve this issue and future-proof my kettle by ordering a set of camlcok quick disconnects and silicone tubing from <a href="http://brewhardware.com/">brewhardware.com</a>. I used the setup to drain from my kettle to a Better Bottle on Monday when I brewed and it worked like a charm! Yet another small step in my constant goal of brewday time optimization.</div>
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Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com0tag:blogger.com,1999:blog-8509188644665138397.post-20841214685985999752015-01-09T07:00:00.000-05:002015-01-09T07:00:04.600-05:00Nothing goes better with Homebrew than PizzaWe all know that beer goes really well with Pizza. Maybe it was those formative days in college where my Friday night ritual was to go to Little Ceasar's and grab a $5 hot-and-ready pizza. I'd then bring it back home where I would wash it down with some Natural Light (I know, before I knew about good beer). Well fast-forward a few years and I now really enjoy making my own pies. Anyone who knows my wife knows she has a garlic allergy. Yes, you can be allergic to garlic! This is very unfortunate, as garlic is found in almost all prepackaged sauces and items. This is what started me in the quest to make tasty pizza, which was garlic free. So today is Friday and I am presenting you with my process for making pizza!<br />
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I can't take full credit for the interest in making pizza because that goes to my friend Josh. He got into it before I did, and he is much better and more precise. I also learned a little from <a href="http://www.pizzamaking.com/index.html" target="_blank">the internet</a> and got my recipe using <a href="http://www.pizzamaking.com/dough-calculator.html" target="_blank">this calculator</a>, which I highly recommend.<br />
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<b>Shegogue Brews Recipe - </b>Makes two, 11"-12" pizzas<br />
<i>Pizza Dough Ingredients</i><br />
2 1/2 cups - 2 3/4 cups Flour <i>(See I told you Josh was more precise, he weighs out all the ingredients)</i><br />
8 oz warm water<br />
3/4 tsp salt<br />
1 1/2 tsp sugar<br />
1/4 tsp IDY (Instant Dry Yeast)<br />
*Oil - I use around 2 to 3 "cap-fulls" of oil. I realize this is pretty vague but see instructions below. The more oil used, the more "chewy" the crust will be.<br />
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<i>Hand Kneading Pizza Dough Instructions</i><br />
In a measuring cup, collect your warm water and add IDY to rehydrate. In a mixing bowl, combine your salt, sugar and flour. Use a table knife or spoon to create a depression in the center of the dry ingredients. Add water and yeast into the dry ingredient depression. Mix liquid into the dry ingredients in a circular motion slowly pulling in more and dry ingredients into the wet mixture. Once mixed (may have some flour which didn't mix in, which is ok) pull the dough out of the bowl and onto your countertop. Pour some oil onto the counter top and start to knead dough over and into the oil. Oil will help the dough if it is sticky (you used too much water or not enough flour) or dry (too much flour or not enough water). Continue to knead until dough is a smooth texture and springs back when you stick your finger into it. Cut dough in half and form into balls (the more round you can make the balls, the easier it will be to form a perfect circle later on). Place balls into two lightly greased bowls and cover. Allow to sit for a few hours**<br />
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**At this point you can refrigerate for 24-48 hours, or freeze the balls. You just need to allow 2-4 hours of the dough at room temperature so it can rise prior to forming your pizzas.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJNvEkfJFZ18oqxnQHWMgca6022a2tJQz3CtdNszrqgelg5mRMOiUFtWMnSK1Cry5eVlaw49pdzSehoePkMw0sZYqMjTOiDx1GJrNCsLWhT_wbcFozXDhB4UVKGzXPUBhLpkNF2Mw6uHy/s1600/IMG_20150103_153144275.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pizza Ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJNvEkfJFZ18oqxnQHWMgca6022a2tJQz3CtdNszrqgelg5mRMOiUFtWMnSK1Cry5eVlaw49pdzSehoePkMw0sZYqMjTOiDx1GJrNCsLWhT_wbcFozXDhB4UVKGzXPUBhLpkNF2Mw6uHy/s1600/IMG_20150103_153144275.jpg" height="180" title="Pizza Ingredients" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Ingredients to make dough)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnT7fyn-Q10SsXwn9MtcLPnWeq6hIWx6TSGm6ycoIuanzsJzDc6pz011V9WXKWbGryW8uobrJPP45UYkhSHzoP5U0vK7tuBb5A6F-r_a2JrjcEMMnsKi8LQ1qvff_plTUwG0-Aie7ghS7/s1600/IMG_20150103_153439437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Water Temp to Rehydrate Yeast" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnT7fyn-Q10SsXwn9MtcLPnWeq6hIWx6TSGm6ycoIuanzsJzDc6pz011V9WXKWbGryW8uobrJPP45UYkhSHzoP5U0vK7tuBb5A6F-r_a2JrjcEMMnsKi8LQ1qvff_plTUwG0-Aie7ghS7/s1600/IMG_20150103_153439437.jpg" height="320" title="Water Temp to Rehydrate Yeast" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Water Temp to Rehydrate Yeast)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGoGuHsgtzZStRUYzZYZIwIpwaGrA0Hv9fyNk6jaIBa3OuFcPVT9QYOkIopFKrL6iYa_InLr6c4rErMuQEfIL9OOmyO30_FmvD0RlY26_ska8UDPlRpIv_dE-l4pttTvXUnzGD-TTvJ7C/s1600/IMG_20150103_154221500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="dry ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGoGuHsgtzZStRUYzZYZIwIpwaGrA0Hv9fyNk6jaIBa3OuFcPVT9QYOkIopFKrL6iYa_InLr6c4rErMuQEfIL9OOmyO30_FmvD0RlY26_ska8UDPlRpIv_dE-l4pttTvXUnzGD-TTvJ7C/s1600/IMG_20150103_154221500.jpg" height="180" title="dry ingredients" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dry ingredients)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYSY2AI6X4JWX_JbpBYEPV4BmubfVDaoq2me9MUDq58HdwkfF8RKtXPmXgT3BjDfth0Tj43N07EXVPFlJsPP9HvlJNS4ix84JK4Ujy0hSVTR694DEtftNQMhZx5nD5KHF8nmPGem-oTbJ/s1600/IMG_20150103_154456301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Adding water" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYSY2AI6X4JWX_JbpBYEPV4BmubfVDaoq2me9MUDq58HdwkfF8RKtXPmXgT3BjDfth0Tj43N07EXVPFlJsPP9HvlJNS4ix84JK4Ujy0hSVTR694DEtftNQMhZx5nD5KHF8nmPGem-oTbJ/s1600/IMG_20150103_154456301.jpg" height="180" title="Adding water" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Adding water and yeast to dry ingredient depression)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJObW-HYUGUknreNp9_FYGbSDry9auC1kQf53WhtPmGgz9QLtuMRxBnlWQTc5zr3Z2TFcCsTBHvg2J7F71UGmPkPxbj61Z4IsrZsvWUc-k0aBali_F_8JM-cM1TOA7hkXb0L1N5CxRvyOQ/s1600/IMG_20150103_155615598.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dough more kneading" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJObW-HYUGUknreNp9_FYGbSDry9auC1kQf53WhtPmGgz9QLtuMRxBnlWQTc5zr3Z2TFcCsTBHvg2J7F71UGmPkPxbj61Z4IsrZsvWUc-k0aBali_F_8JM-cM1TOA7hkXb0L1N5CxRvyOQ/s1600/IMG_20150103_155615598.jpg" height="320" title="Dough more kneading" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dough is not smooth enough yet, needs more kneading)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ShY5_5EXF48TlhQpSqdn3Is7xifVkElWruekZahOrA9A8vSuQfveTshwG0GlFhkfABESsjKM9_1Tw9f0WCj36v4nlWtloE0EldqknLDsiRkkO5Fyi-z_5Bc7aDDRguamGaN3dS-Q8kjR/s1600/IMG_20150103_155955352.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dough ready" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ShY5_5EXF48TlhQpSqdn3Is7xifVkElWruekZahOrA9A8vSuQfveTshwG0GlFhkfABESsjKM9_1Tw9f0WCj36v4nlWtloE0EldqknLDsiRkkO5Fyi-z_5Bc7aDDRguamGaN3dS-Q8kjR/s1600/IMG_20150103_155955352.jpg" height="320" title="Dough ready" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dough ready)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT07LY9gWrnWJEqLkCkDJkqBDZx6-jrYPSH_krVXQujIh-FFOuGgRKb84z_G9AwPuPtnlu56_mG0Csi15QkNiaJSlR0spqTQTK7AZfPElf0DQDZ5r-LZOES9wdyZN1dq5LWeWaJGWuF4nN/s1600/IMG_20150103_160033547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Split dough" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT07LY9gWrnWJEqLkCkDJkqBDZx6-jrYPSH_krVXQujIh-FFOuGgRKb84z_G9AwPuPtnlu56_mG0Csi15QkNiaJSlR0spqTQTK7AZfPElf0DQDZ5r-LZOES9wdyZN1dq5LWeWaJGWuF4nN/s1600/IMG_20150103_160033547.jpg" height="180" title="Split dough" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Split dough in half)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVn37bso91JadXTtxFAG9OZiaxu3aq13dK5SxnTxtiHWKxST81_aMrRIpbuhgnTKA3KccxHNQD79KSp9q4EDXGrxyUH20BbV_vHKFGQFTQvaXfLUdC4E6GIXopLOhdkbE6AvdSq4OILy9/s1600/IMG_20150103_160457420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dough balls in greased bowl" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVn37bso91JadXTtxFAG9OZiaxu3aq13dK5SxnTxtiHWKxST81_aMrRIpbuhgnTKA3KccxHNQD79KSp9q4EDXGrxyUH20BbV_vHKFGQFTQvaXfLUdC4E6GIXopLOhdkbE6AvdSq4OILy9/s1600/IMG_20150103_160457420.jpg" height="180" title="Dough balls in greased bowl" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dough balls formed and greased in bowl)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQs44y7LThsNwNNyKOKiCc9ab26PrPt9TWVLA6yjbeAFXk3TqxVFKKLfj-4A_fHcFkiiwMuyv2s3OZnyLLoWRZ4YK1S8CfF1ekJrLVW0ABXJ3bZSsg5eDYA5Td5LM38ah_3MAhS9ZT6z8/s1600/IMG_20150103_185211476.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dough after rising" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQs44y7LThsNwNNyKOKiCc9ab26PrPt9TWVLA6yjbeAFXk3TqxVFKKLfj-4A_fHcFkiiwMuyv2s3OZnyLLoWRZ4YK1S8CfF1ekJrLVW0ABXJ3bZSsg5eDYA5Td5LM38ah_3MAhS9ZT6z8/s1600/IMG_20150103_185211476.jpg" height="180" title="Dough after rising" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Dough After rising)</td></tr>
</tbody></table>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='480' height='270' src='https://www.youtube.com/embed/JLk0jycbxHg?feature=player_embedded' frameborder='0'></iframe></div>
<div style="text-align: center;">
<span style="font-size: x-small;">(Video of me forming dough from over a year ago. This video was not filmed with the rest of these pictures, but you get the idea)</span></div>
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I am going to leave the rest of the ingredients up to you. We use hunts tomato sauce (does not contain garlic) and add a little oregano and sugar to taste. Josh takes cento brand whole peeled tomatoes and throws them into the food processor for a more natural tomato sauce. After forming your dough and placing it on a well floured pizza peel, spray it with cooking oil spray (PAM). This is important so the sauce doesn't soak into the dough and the crust forms a nice golden brown color (I forgot to thoroughly coat the dough on the pizza with olives, pepperoni and jalapenos with oil and the crust didn't brown up - see below). Spread the sauce from the middle to the outer edges in a circular motion with a spoon. Add cheese and toppings. If the pie won't easily slide on the peel, lift up the edges and blow underneath. I do this all the way around until I can shake it back-and-forth easily. I then open the oven and slide it onto the hot pizza stone.<br />
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You want your stone to be AS HOT AS POSSIBLE. My oven goes up to <span style="font-family: inherit;">550<span style="background-color: white; color: #252525; line-height: 28px;">°. </span></span> I allow it to heat up to that temp and then hold there for 15 minutes or so before placing my first pie on it. Baking should only take a few minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuu0KS9S8bQ29tm_pfTxTPIH2pzdC7l-tl5ftLKOTrHT_kQ-IX7hnx0nrmOUtZLgwd7V4XcaJJFl32EcOlNSZb10jylyDlOUR6sBV_CczDmvEyHHbi52PVYPFyeeI9Imj2r_r0iHHD5lVw/s1600/IMG_20150103_191403180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pizza Pie before oven" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuu0KS9S8bQ29tm_pfTxTPIH2pzdC7l-tl5ftLKOTrHT_kQ-IX7hnx0nrmOUtZLgwd7V4XcaJJFl32EcOlNSZb10jylyDlOUR6sBV_CczDmvEyHHbi52PVYPFyeeI9Imj2r_r0iHHD5lVw/s1600/IMG_20150103_191403180.jpg" height="180" title="Pizza Pie before Oven" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Pepperoni Pizza before being placed on hot stone in oven)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngLe0MAvU_cYXyU1K1hbDzO-MUjXPaazt_SD1QgvsKCMsjb5GV8AFziMFQMPUitpRBnRzfhh1jU3HnNga4qD_DNBEsAe_2QKHol9TIl38By14ooOpKzhbfp1XlTgKYPXYqGn-HImYQCTy/s1600/IMG_20150103_191408308.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="First Pizza" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngLe0MAvU_cYXyU1K1hbDzO-MUjXPaazt_SD1QgvsKCMsjb5GV8AFziMFQMPUitpRBnRzfhh1jU3HnNga4qD_DNBEsAe_2QKHol9TIl38By14ooOpKzhbfp1XlTgKYPXYqGn-HImYQCTy/s1600/IMG_20150103_191408308.jpg" height="180" title="First Pizza" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Pepperoni, Olive and Jalapeno Pizza - forgot to oil the crust!)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQjM5uJ3XgL8FKpAQW14-6jLQvz38Nj8T_1uXtbmSCVyEHlpVuLH03tqZO39UIf3sErjO8nDow4kbBWA7GGLDJpsAwNXAgRxRh19uZGq8mNaZY2MuOJ-Hc9QTTQTTKkTHyRLZNpNwRX2a/s1600/IMG_20150103_192057167_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pizza on cooling rack" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQjM5uJ3XgL8FKpAQW14-6jLQvz38Nj8T_1uXtbmSCVyEHlpVuLH03tqZO39UIf3sErjO8nDow4kbBWA7GGLDJpsAwNXAgRxRh19uZGq8mNaZY2MuOJ-Hc9QTTQTTKkTHyRLZNpNwRX2a/s1600/IMG_20150103_192057167_HDR.jpg" height="180" title="Pizza on cooling rack" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Pizza cooling on a cookie rack to prevent moisture and steam from soaking back into the crust and making it soggy)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7QcuR2ZWGIPN8UZcslJhLkwmS0pATGM1k3wm7q5fuLbF_Yd5USdqinxQ8doOMsNwBVquU_nutPHJJGUae0pLnzW3AfNsIP0QfzSNyazwIAftrDbs-Zwhfrtye6X4GFYGbMgBVVk4aTCw/s1600/IMG_20150103_192305816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pizza Crust" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7QcuR2ZWGIPN8UZcslJhLkwmS0pATGM1k3wm7q5fuLbF_Yd5USdqinxQ8doOMsNwBVquU_nutPHJJGUae0pLnzW3AfNsIP0QfzSNyazwIAftrDbs-Zwhfrtye6X4GFYGbMgBVVk4aTCw/s1600/IMG_20150103_192305816.jpg" height="320" title="Pizza Crust" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Pizza Crust)</td></tr>
</tbody></table>
Cut, Serve, and Enjoy. Don't forget that homebrew to wash it all down with!<br />
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<i><b>Do you ever make your own pizza? Let me know your tips and tricks in the comments below!</b></i><br />
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<i>***After some thought and discussion with Josh, I will be making another post at a later date to discuss many more ingredient variables, intricacies, and discussion points. </i>Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com5tag:blogger.com,1999:blog-8509188644665138397.post-41832129667747370782015-01-05T06:00:00.000-05:002015-09-28T14:30:05.106-04:00Indoor Brewery Plans and Existing Brew Setup in HouseI feel like I am always mentioning the indoor brew setup, but never acting on it. Well I got a little bit of time off (Not a fan of calendar year based leave and use/it lose it) at the end of 2014 and decided to really brainstorm what I want and how it will work in my tiny space - Over-analyzing and researching...typical!. I printed out <a href="http://www.printfreegraphpaper.com/" target="_blank">some graph paper </a>and got to work measuring and drawing things out. I have always been a fan of using dimensional 2x3 for projects whenever possible (used it for the shelving shown in the pics below below). For most applications 2x4s are overkill and since space is somewhat tight I plan to use 2x3's for my brewstand to save a few inches. Below is the scanned drawing. I tried to get things pretty accurate, and while I acknowledging I am a horrible artist, I think it came out pretty well. My Microsoft paint skills on the other hand...not so hot.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVRltspsxZjf14iHij6rlZxwtFS-MviurvcVCa53rQ9wsryeJVhP2J0HwF1OriOaWCik9dDDFvm8_DbthvpNbrrhYQ_V1PtlRG6kV5b7idBwPF5Ifo5MUCqTTaULA35HscJ70Q2_wKkn6/s1600/Brew+Plan+1-edit.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Scanned brewery plans" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVRltspsxZjf14iHij6rlZxwtFS-MviurvcVCa53rQ9wsryeJVhP2J0HwF1OriOaWCik9dDDFvm8_DbthvpNbrrhYQ_V1PtlRG6kV5b7idBwPF5Ifo5MUCqTTaULA35HscJ70Q2_wKkn6/s1600/Brew+Plan+1-edit.png" title="Scanned brewery plans" width="507" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Brewstand Sketch - for reference countertops are generally 36" high)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: left;">
There were a few things I really wanted to accomplish with this brewstand:</div>
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<ol>
<li><b>Small Footprint </b>- I want it to be no larger than a 2' square. This should be 20"x23"</li>
<li><b>Gravity Fed</b> - With the kettle ball valve approximately 21" I can just drain into my better bottles (which are 20" tall). Mash tun gravity fed to kettle just like I do in my typical setup.</li>
<li><b>Self Contained</b> - I loathe setting up and tearing down outside. The planned system will allow me to keep things in place when not in use. The top shelf holding the mash tun will come off when I start the boil</li>
<li><b>Wood</b> - I definitely understand why a lot of people choose metal for their brewstand, but I prefer wood for aesthetics, cost, and because I have the tools to work with it.</li>
</ol>
<div>
I do plan on adding casters to the stand by incorporating them into a hinged system which will be lockable - wheels disengaged when unlocked. I will definitely write up a post on the wheel system once I figure it out myself and can explain it more thoroughly. I have about an eight foot by four foot rectangular area of my basement to incorporate this stand (turquoise to the right) as well as a multipurpose six foot workbench (red to the left). I need both the bench, and the brew stand to be sturdy (locked in place) but mobile. The left edge of the workbench puts me next to some tool storage (far right in the second picture below). I will need to move the bench to get to those tools occasionally, so it will also be on wheels. I figure I can roll the brewstand toward the the fridge and slide the bench to the right to access the storage on the left. I am still unsure of whether I will vent outside on the right (dogfishead sign) or straight (flying dog sign)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYMkbSOq-8cdOhiXOFmiY5a9ht_SFNsSZ7_DJAqJpYULFjnUxeRFmazAa55g82yCnvf1UZ37YjmB4v_-O_0RVOTekKzAS-pFbO18OubfVOVpJFzU4L7fl-xrQk27Um2Zv4LKCc1UDH00Z/s1600/brewspace2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Workbench and brewstand" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYMkbSOq-8cdOhiXOFmiY5a9ht_SFNsSZ7_DJAqJpYULFjnUxeRFmazAa55g82yCnvf1UZ37YjmB4v_-O_0RVOTekKzAS-pFbO18OubfVOVpJFzU4L7fl-xrQk27Um2Zv4LKCc1UDH00Z/s1600/brewspace2.jpg" title="Workbench and brewstand" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Proposed workbench and brewstand area)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNasGOufXkyPwX5mjW4alpQGeqbb6ImEsTv6CBUqY_eJUJUZ-pJ58q6LkbsGWiYStKAP34x3Px52vLvRmy75w0R2CtmcQsgZwN7aWJTYUKWcHF63dLOyPCs9Ioc5ny3rl6sO9Udb0amRT/s1600/IMG_20141231_100619623.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Basement Storage" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnNasGOufXkyPwX5mjW4alpQGeqbb6ImEsTv6CBUqY_eJUJUZ-pJ58q6LkbsGWiYStKAP34x3Px52vLvRmy75w0R2CtmcQsgZwN7aWJTYUKWcHF63dLOyPCs9Ioc5ny3rl6sO9Udb0amRT/s1600/IMG_20141231_100619623.jpg" title="Basement Storage" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Storage area: Tools on left, grain on the right)</td></tr>
</tbody></table>
<div>
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<br />
I don't have an outdoor storage shed yet, so I have a lot of tools scattered around the tiny unfinished area of my basement. This area acts a whole-house storage and brewery. I am in desperate need of a workbench for standard household projects and it will also get a lot of use during brewday once it is all setup. The bench will most likely take on the functions of a weighing table, racking table, and yeast starter table. The last picture is of my my kegerator and fermentation chamber. Oh, you noticed how ugly my fermentation chamber is did you? You're not alone, Mrs. Shegogue often comments on the lack of visual appeal and constantly asks "I thought you said you were going to get a new one which is smaller and more appealing." Eh, it works so why fix it? I just recently added the shelf to house my glassware and find it really handy as I don't have to run upstairs for a glass when I want to sample some fine brew.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYGyoS4oTB9szA0ECwTharS3hnL_8j6FRfElohQbJHmsAn4HO5-dGeYRKuLLiEoS_yNb5uC04synn9wwxPqdkN2c3ilK_Ye-1tV8IbSeGolSHKuSoS0jkJfTjCx5i1DAfdBf2FaarEpd7/s1600/IMG_20141231_100605489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Keg and Ferm Chamber" border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYGyoS4oTB9szA0ECwTharS3hnL_8j6FRfElohQbJHmsAn4HO5-dGeYRKuLLiEoS_yNb5uC04synn9wwxPqdkN2c3ilK_Ye-1tV8IbSeGolSHKuSoS0jkJfTjCx5i1DAfdBf2FaarEpd7/s1600/IMG_20141231_100605489.jpg" title="Keg and Ferm Chamber" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Kegerator and Fermentation chamber)</td></tr>
</tbody></table>
So there you have it, the current state of the Shegogue Brew, brew house. I am still a ways out, but at least we are making some sort of progress rather than just talking about it!Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com0tag:blogger.com,1999:blog-8509188644665138397.post-2603012966802781482015-01-01T07:00:00.000-05:002015-01-01T07:00:02.211-05:00To-Do List 2015 and BeyondIt is 2015. I have officially been brewing for five years now and I have a <a href="http://shegoguebrew.blogspot.com/2012/07/2012-competition-results-are-in.html" target="_blank">few</a> <a href="http://shegoguebrew.blogspot.com/2014/04/bjcp-tasting-exam-results.html" target="_blank">accomplishments</a> to show for it. I am not a big fan of "New Years Resolutions." It is simply societies imposed way of making a <b>should-do</b> list, which never really amounts to anything because it is not a <b>to-do</b> list. Like anything in life, if you truly want to do it, you will start doing it on your own with no real list necessary.<br />
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That being said, it can be advantageous to make a to-do list,and a long-term one at that.! I find that I often <strike>get off track</strike> feel I am not progressing if I do not have a to-do list to stay focused on my next objective. The best part about a long-term list is that you don't have to feel the pressure of crossing something off by a certain point in time. While deadlines can be beneficial, this is my hobby and other things in life are more important. These other life moments can and will push the "pause button" on my hobbies to-do list.<br />
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Okay, now that I have gotten my ideology out the way, I am going to jot down a bunch of things I would like to-do. I will try and reference back whenever I feel my progress is lacking in the homebrew department.<br />
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<ul>
<li><b>Brew more often</b> - as we saw from my 2014 recap, brewing took a major backseat and I want to change that. Here are some of my ideas for this:</li>
<ul>
<li>1 Gallon batches around once a month?</li>
<li>Keeping the pipeline full - no empty fermenters</li>
<li>Alleviate the impediments to brewing: see Indoor Brewing (below), time, space, setup</li>
</ul>
<li><b>Indoor Brewing -</b> I have been in the new house a year-and-a-half and only have an induction burner to show for the new brew space. Below are some to tasks I need to accomplish to reach my goals</li>
<ul>
<li><b>Utility sink and plumbing</b></li>
<li><b>Ventilation</b></li>
<li><b>Brewstand</b></li>
<li><b>Equipment upgrades</b></li>
<ul>
<li><strike>induction burner</strike></li>
<li>brew fittings/hoses </li>
<li>pump</li>
</ul>
</ul>
<li><b>Experimentation -</b>I really want to start testing different brewing aspects so I can learn more about the hobby and keep things interesting. Experiments are some of the best reads from other brew bloggers, like the <a href="http://brulosophy.com/">Brulospher.</a></li>
<ul>
<li><b>Split batch trials -</b> </li>
<ul>
<li>different yeasts</li>
<li>different hops for dry hopping</li>
<li>different cooling techniques</li>
<li>different fermenting sizes</li>
<li>different pitch rates</li>
</ul>
<li><b>Mash Times</b></li>
<li><b>Hopping schedules</b></li>
<li><b>Recipe Development</b></li>
</ul>
<li><b>Blogging </b>- I really want to write more for my personal blog... I think I will try and focus less on crafting perfect sentences (I tend to spend a lot of time rewriting lines of posts) and more time on just getting info out there for consumption.</li>
</ul>
<div>
Okay, I realize this has been a rather wordy post, but it is more for me to help define my direction in this hobby and hopefully enable me to produce more timely and interesting content. Stay tuned and see how I do in 2015 and beyond!</div>
Bretthttp://www.blogger.com/profile/13950096306038299914noreply@blogger.com3