Blog Profile / All Grain Evangelist
| URL : | http://hunahpu.blogspot.com/ | |
|---|---|---|
| Filed Under: | Food & Drink / Beer | |
| Posts on Regator: | 179 | This blog is retired. |
| Archived Since: | February 1, 2008 | |
Blog Post Archive
Podcasts I listen To
When podcasting was new, a whole slew of beer and wine podcasts cropped up. I originally subscribed to all of them. However, I soon realized that the quality of information was severely lacking in most of them. Over time I stopped listening to many of them. Show More Summary
Quick Tip: Don't Over Pitch
We always talk about under pitching. However, over pitching can be just as bad. According to the Lagering/Aging episode of Brew Strong, the Brewing Network's technique show staring Jamil Zainasheff and John Palmer, if you over pitch, the yeast can produce too much acetaldehyde, which is characterized by a green apple or cut grass flavor in the final product.
Running an SCA Brewing Competition
Last time, I talked about judging an SCA competition. This time, however, I'm talking about running the whole thing. I have only done it once, a number of years ago, and this how it went.I had gotten tasked with running the Highland's War competition. Show More Summary
Judging In a SCA Competition
I have never judged in a AHA sanctioned competition. In fact, I have never even taken the BJCP exam. However, I do have some experience judging brewing competitions. That experience is in the SCA.The SCA, in case you are not a regular reader, is a worldwide medieval re-enactment organization. Show More Summary
Choices at Disney Parks in California
So you are going to Disneyland, and you think that you might be out of luck beer-wise. You might be right; as far as I know, there is no alcohol in that park. However, you are not necessarily that out of luck. You see, there is a California themed park right next door: California Adventure.As it turns out, California is known for something: wine. Show More Summary
Quick Tip: Adjust Mash pH not Water pH
I was listening to the second Brew Strong episode on water, for the Brewing Network, and they mentioned something interesting. Water pH is simply a balance of the chemicals in water. John Palmer, in the episode, said the following:You can look at [water pH] as a balance, like on a seesaw, of your positive ions to negative ions. Show More Summary
A Short History of Porter and Stout
I brew a kick ass oatmeal stout. Early on, it has been one of my favorite styles. That is when I also became interested in the history of porter and stout.As is turns out, porters predate stouts. Porters began their existence in London in the 1730s. Show More Summary
What I Thought Lagering Was, and What It Actually Is
I have professed my love for the brewing Network for a long time. Really, it is unmatched when it comes to beer related podcasts and live shows. I was listening to The Brewing Network's Brew Strong show on lagering/aging, and it blew my mind. Show More Summary
Progression of Sanitizers
Sanitization is important to homebrewing. You have to use something to kill all the bugs and critters in your fermentation vessels, siphon hoses, anything really that comes in contact with the cold side of brewing. Over time I have used a whole host of sanitizers. Show More Summary
Quick Tip: Calculate Mineral Additions Pre-boil
I was listening to The Brewing Network's Brew Strong show, their episode on water, part IV, and they dropped a good tidbit. When calculating the mineral additions to add to your beer, do this for pre-boil volumes, especially when trying to mimic water from a classic brewing area. Show More Summary
Lagering in a Corny Keg
I've only done one lager: a Marzen. Even so, it turned out quite nice. When I did it, I only had one refrigerator that I had temperature control on. That was my kegerator.My kegerator was big enough to hold two corny kegs, and I had an ale going already. Show More Summary
Church Key
One of the funniest names for a beer related item is the term "church key," given to a simple bottle opener, stamped from a single piece of metal. I find the name so odd that I thought that I'd do some research into where it came from. Show More Summary
"Research"
Ever since I started homebrewing, I've been doing (air quotes) "research." "Research" is important for any hobby.In fact, years ago, when I was honing the craft, the company I used to work for would invade this little outdoor bar called Brew and Vine. Show More Summary
Our Quick Visit to Rocky Point, Mexico
Okay, I did not take any pictures, because we forgot to bring the camera. However, we went to Rocky Point the weekend before last. I am not a big fan of Mexican beer. Yes, I know, they have the Vienna lagers and all that, the Negra Modelos, and so on. Show More Summary
Quick Tip: Support Your Local Homebrew Shop
Nothing is worse than finding out on brew day that your yeast starter is dead, or that you've run out of Whirlfloc. What do you do? Well, you run down to the local brew shop and pick some up, sometimes even in the middle of your brew session. Show More Summary
Diagnosing Band-aid Beer
It is funny. Recently, I was at a party over at a friend's house, and another friend showed up with some homebrew: a Scottish ale. When I tasted it, it tasted like I was chewing on a stinky old band-aid; it was very phenolic. In fact, he had said that all his batches recently had been band-aidy. Show More Summary
Yeast Ranching
What exactly is yeast ranching? To be honest, the sound of it evokes the image of being on a horse, rounding up yeasty beasties, and putting then in a corral. The reality, though, is a little more lab coat than cowhand. It is culturing...Show More Summary