Beer and Stuffsince I have blogged, brewed, or participated in brewing discussions. Such is the life of a po student. Rest assured this is a state of affairs that cannot possibly last, I need homebrew~!!
Upcoming planned beers include a GP/Cascade smash (my fav!), some sort of IPA, and a brown ale. See you soon!
Ain’t been able to brew for over a month. Got two batches ready to bottle, doing it tomorrow.
I’m not screwing around with trying new stuff on these batches, I’m repeating two recipes I’ve already done (once, or multiple times) that came out great.
here’s the plan…
blonde ale:
One of them is getting nottingham, the other is getting US-05. Both will have an overall low bitterness and a dash of late hops. That’s it. Simple, easy, done.
Fifth time around for this one. This time no fancy dual yeasts, just Bavarian wheat yeast, which has proven to be the tastiest for this brew. Hops will likely be willamette, but I’ll see what’s in the freezer come brew day.
EDIT and update: fifth time around comes out great. Lesson:: Stick with what works. No need for mixing yeasts, use Bavarian wheat yeast. Recipe has proven true, so leave it. Don’t fit what ain’t broken.
The connectivity of the internet amazes me. Billions of seemingly unconnected pieces of data floating around in stacks of servers housed in warehouses and basements that contain the sum knowledge of the interwebs. Whirling and buzzing as they share and distribute everything from NSA classified material, to memes of Miley Cirus twerking, to the post you’re reading now.
There’s just a ton of stuff out there. So much, that a lot of it seems to get lost, or if not lost, maybe disconnected. Things get shared, moved, and posted in other locations so frequently that it’s very rare that you know the origin of any piece of information or photo that you find and share on the internet. But with all that connectivity, on occasion an internet artifact and its story gets reconnected. Here is a prime example.
In June of 2012 I wrote a some what tongue-in-check post about…
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Definitely worth the effort to watch. Keeping beers simple can improve your brewing!
There are three orders within the class Amphibia; Anura (frogs and toads), Caudata (salamanders) and Gymnophiona (caecilians). Caecilians are the least well-known group even though there are 184 known species with a widespread distribution in Africa, Asia, South and Central America. They have the appearance of worm-like snakes and can be small like worms or up to 1.5 meters. Caecilians can be fossorial or aquatic and below there is a video of each example.
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reblogged to beer and stuff.
Brew: Ticket to Rye
Brewery: Magic Hat Brewing
Style: Rye India Pale Ale
ABV: 7.1%
Tasting Notes: When I spied this little beauty on the shelf in the variety pack I was defiantly excited to drink it! This beer is the latest installment in Magic Hats IPA on tour section of brews. It pours a yummy looking reddish brown color with some orange/ yellow highlights. The head on this beer is an off white color and sticks around for a few sips to help set the mood. The nose is a burst of rye and citrus from the hops with a mellow malt undertone. The carbonation of this beer is a little on the low side which leads into a medium/ high mouth feel, some of this can be attributed to the use of wheat malts. The sip starts out with the rye malt taking center stage followed by some nice caramel…
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I am going to try this recipe. Reblogged to beer and stuff. Cheers!
This time of year is great to invent some delicious soups. Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup. I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness. When I went to the supermarket, I picked up some different veggies and hoped that the combo would work. For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy). Here is the recipe. I hope you enjoy.
Ingredients:
4 Cups of Butternut Squash, cubed into 1 inch squares
2 Parsnips, chopped
1 bunch of Asparagus
5 Carrots, Chopped
2 Leeks, Chopped
3 Garlic Cloves
1/4 cup of Extra Virgin Olive Oil
Salt (to taste)
Peppercorn (to taste)
1 Quart of Chicken Stock (You can also use Vegetable Stock)
3 Bay Leaves
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Well I’ve liked what I’ve tried from Lagunitas before, so here we go with their IPA.
I find this to be an enjoyable beer. Not outstanding to look at, but pretty much what you’d expect from the style. It’s earthy and hoppy, with lots of citrus and some floral notes. I find myself continually sniffing the glass because it smells good! Tastes good too, very enjoyable. The earthiness kind of stands out, but I’m not sure if this is from the hops or the malts. I’d say it does taste a little “muddy,” but while I usually don’t enjoy this as a descriptor, in this case it’s probably related to what I’m calling “earthiness.” The website page indicates “Made with 43 different hops and 65 various malts…” so maybe that explains it. Who knows. Either way, it’s an enjoyable beer and I’m glad I have a few more left from my sixer!
Cheers!
This will be my first of various posts dedicated to Frank Zappa. Yes, I know this is a beer blog, but I’m a huge Zappa head, and this is my damn blog, and I do what I want!
Today I’m listening to Frank Zappa on Youtube…
Trance-Fusion
I highly suggest listening to this while you’re making a fine craft beer homebrew, drinking a fine craft beer, or just rockin’ out!
I yam what I yam. I don’t apologize. Not to you, not to anyone. Not ever. Frank Zappa is the MAN!
-this message brought to you by Al
Beer and Stuff 