Requirement for house purchase: Beer fridge.


2018-01-29_08-43-41 by concealer404, on Flickr

 

If you haven't tried the Rheingeist Hugh Hefeweizen you need to try it. And let me know where you find it because our Kroger stopped carrying it

 

I think the liquor store half a mile down the street has it. I'll report back tomorrow night, i'll grab two sixers if they have it and then you can come and hang out.

 

Sounds great. I've been on a Rheingeist kick lately. Didn't realize they had two other ciders besides Bubbles as well.

 

Tonight, a theme:

Ballast Point Victory at Sea, Epic Brewing Big Bad Baptist, Boulder Beer Shake Chocolate Porter and Fall River Irish Cream Stout.

Holy ****, that last one was soooo sweet...



Any of you bitches on Untappd?

 

Ninkasi Hop Cooler Citrus IPA: https://www.ratebeer.com/beer/ninkas...us-ipa/386577/

I like this beer a lot. A lot. Lioving in Portland OR I get exposed to a lot of IPA's. The past 10 years have really seen an escalation of ABV and IBU as defining characteristics of "PacNW style" IPA's.

I like actual flavor in my beer. That is, I like a certain malt to IBU ratio. I like a certain balance. Anybody can throw a ton of hops into a boil and create a 100 IBU beer. Literally anybody.

What's much more challenging is to create the proper (in my mind, ymmv) balance of malt to IBU ratio in your beer. Certainly there's a scale here, a range of what's acceptable in this ratio. I like beers that vary widely in this ratio. But, a 100 IBU beer, with little malt to balance, with no finish hops? That's not in my wheelhouse.

And that is not this beer.

This is a lovely beer. 7.2%, lots of citrus finish hop finish. Good malt to balance the 74 IBU.

This is a new favorite for me. I am picky in declaring favorites. This is right up there with the original Bridgeport IPA (at 5%, now to be considered a session IPA), Boneyard RPM IPA, and now this guy.

Very tasty. Very drinkable. Recommended.

 

Been on a treehouse kick lately. They're only about 20-30 mins away so I end up there every now and again.

 

Not a bad kick to have to take.

 

Are these okay you snobby *****? I can't figure how to rotate the pic. It's straight on my computer.

 

Let me tell you my tale of woe.
Mash and boil my rye hefe. Used a 14 pound grain bill. It's basically a bigger version of a weihenstephaner clone with light rye malt added. It tastes amazing.
Did a two hour mash to make sure I extracted EVERY ******* MOLECULE of fermentable sugar.
Four hours later it's done.
Take a gravity reading, it's 1.068, cruising towards what is basically a hefeweizen with nearly 8% alcohol. I've made this before. It's light and refreshing and after enjoying a tall glass of it, you will have quite a buzz.
Celebration imminent, but let me clean up my brew stuff first.
Walk past my wife with the brew kettle, she says "hey, that smells kinda burnt."
Me "fuuuuuuuuck"
Sure enough, empty out dregs and whole bottom of kettle is covered in burnt wort. Perfect outline of the stove burner.
Maybe it's not ruined, sterilize a ladle, ladle some wort out of the fermenter.... and it's burnt.

**** **** fuckity ****.

Getting a tri ply brew pot, should arrive in a few days.
.8mm thick bottom to be replaced with a 5mm thick bottom.

 

Fin du Monde is great stuff, polish lager beer is lager beer. I've had some amazing home brewed lagers, but never an interesting commercial one.

 

Buddies' bachelor party is next week in Denver. I don't have the heart to tell him the only reason I'm going is because we're hitting up Crooked Stave. All about dat Hop Savant.

 

Upped my game.


2018-03-05_09-52-45 by concealer404, on Flickr

 

Made a hefeweisen and an english brown ale with the new kettle. No more charring.

Brown ale came out amazing. Super complex with bread and caramel notes galore. Over 9% ABV (made two pounds of dark candy sugar for it), but it tastes like a really good 5% ale. Drank two three tonight, feel kinda wrecked.
Hefe is still fermenting, shouldn't be long. Aiming for 4.5 percent with that one.

 

Old brew kettle was a what? I use converted 1/2 barrel kegs, haven't experienced this.

 

Bayou classic replaced with a tri ply bayou classic. The old pot was old (a few years of use) and the bottom wasn't flat (the metal was so thin it would flex and bend while it was heating up) and probably was eroded a bit from previous scrubbings/sandblastings/wirewheelings.

Anyway the new one works awesome, is super flat, heats up super fast, doesn't char, etc.

 

One of my very favorites.





Amazingly, Mariano's has it in their "build your own six pack" collection. Cheapest I've ever found this one.

 

Local beer, Resident Culture - Fire walk with me. Love hazy IPAs

 

Beer being used as a pain reliever and anti-inflammatory.

 

Tonight, I got to enjoy a 2013 bottle of this:


It was exquisite.