Who let this guy in here?
Can only imagine the look on security’s face when Griz, the walking encyclopedia of all things scientific and ephemerical, took the stage @ The CommonWealth Club’s monthly? symposium..
Look and find out…Like pushing a rope…
Check our brewmaster Griz at the controls, thanks to Jesse for the clip.
Check his site out , Beer & Nosh
Get “er Dunn!
Generally speaking there are two styles of homebrewers, those who brew the same beer again and again until they get it right. And those who brew a different style of beer for every batch.
Brewing a different style every time is great fun, and allows you to search around homebrewing as a hobby. You also learn a lot about culture and history, as each style developed in a different geographical location and at different points throughout history. Every style has its specific water and specific hop availability and acclimated yeast. Producing any of these beers in your own home is a very rewarding experience.
When bearing down on a specific beverage for your own personal environment, all of these factors come into play and, in small quantities some can make huge differences and take time to figure out. Eventually you tweak your recipe to be perfect for your situation. Brewing the same beer again and again and producing it with some consistency takes some knowledge and experience and a whole lot of fun.
One of the most common questions we hear and generally the most difficult to answer is the question of yeast differences. All yeasts will be different in some way(s). Whether or not YOU can tell the difference is ultimately a matter of your own palate.
Check the spigot on your primary fermenter with a little extra water before each use in order to make sure it doesn’t leak. Leaks are the cause of great consternation and in almost all cases are avoidable.
The plastic spigot consists of three pieces: spigot, gasket, nut. Probably you are so spoiled by the internet that you think a graphic should accompany this text. No chance, you have to use your own imagination. The spigot is a plastic somewhat phallic tube, the gasket is a rubber, and the nut is….come now, you can fill in that blank!
If your spigot does leak, please contact the poison control center nearest you. Or, more specifically, remove contact lenses, take off contaminated clothing, sip a glass of water if able to swallow, and induce vomiting if comfortable. If male, have your prostate checked, if not, don’t.
If you get wet and sticky in some future fermentation mishap, enjoy yourself!!!
A quick reminder that the warmer summer temperatures make for faster fermentations. If your yeast burns through the primary fermentation and then stops, don’t be alarmed. It is perfectly normal at this time of year and will be for a couple more months.
Because of these fast fermentations you may need a blow-off tube on your primary regardless of the style of beer brewed. Please be sure to be around for the first 2-3 days of your primary fermentation. If you brew a beer and then take off for a few days and come home to a blown lid then you have a bigger mess on your hands than coming home from work and finding a freshly blown lid from a vigorous fermentation.
Just keep a close eye on all your beers while the temperatures are warmer. And if your primary shares space with all your clothing in your closet then Please keep close tabs on it. A sugary explosion all over your clothes is no fun to clean up.
Congratulations to Carlos Sastre, the winner of this year’s Tour de France. He and his Team CSC rode him to victory perfectly, with The Schleck brothers leading the way.
He shared the podium with Cadel Evans, who took second place for the second straight year, and Bernhard Kohl in third. Special mention to Christian Vandevelde from Chicago who came in fifth place, his best Tour finish ever.
The Tour de France is an amazing visual spectacle, you don’t have to watch the riders or even listen to the announcers to enjoy the show. The helicopters and motorcycle cameras will show you the French countryside in the best travelogue style.
So what does this have to do with fermentation? France is much better known for wine than beer and the grape harvest is coming up here rather quickly. Now is the time to make sure you have all your equipment in order and review your notes and prepare.
We always say that brewing is a gateway to whole cultures and something just happened in the brewing world that has worldwide ramifications.
First we have the United States losing the currency war to the euro. There is a currency war on now, right? War on Currency just like we have the other successful wars: The War on Cancer, The War on Drugs, the War on Immigrants, War on the Middle Class. What this means in the microeconomic sense is items imported from Europe cost us more money and those bastards are buying up all our hops.
They also are now taking holiday all over the United States. Sit outside Ti Couz for a meal and listen to representatives of all of Europe pass by, happily spending their superior euros in our wonderful city. English is almost a second language right now in San Francisco. Luckily they do mostly have an understanding of the English language thanks to their schooling system and their collective agreement that it is good to look beyond your own border.
Not us, we spend money building a wall to keep out immigrants from “south of the border” and even employ those same “illegals” as they are now commonly called, to build the fence. What’s the time frame on this “illegals” business anyway? Are we talking a few years or a couple generations? Our language is full of derogatory slander from throughout the history of this country where the latest wave of immigrants were demonized and had names attached during that phase that stuck, at least briefly when viewed through the lens of history. We won’t get into specifics here.
Partly as a result of our weak dollar, American companies are looking like very attractive investments with European companies that are successful and have an economic advantage based on the exchange rate. Well which symbol of all things American, what absolute icon of all that it means to be an American in these turbulent times, what Fortune 500 company with generations of political clout has fallen victim to this cruel cruel exportation of the capitalist free market structure?
Anheuser-Busch has been purchased by InBev of Belgium. Never mind Belgium has about 45 residents, all much richer than you right now! Okay that was an exaggeration. The correct number of residents is 10.4 million. At the selling price of U.S. $52 Billion that is $5 million per resident. Okay so that’s not actually how it shakes out. As a public company, Anheuser-Busch is owned by shareholders and controlled by the largest of those shareholders as well as the board of directors.
When the largest shareholder says it’s time to sell and can get enough votes then it’s time to sell. Say goodbye to any sentimental attachment and welcome the new management. No emotions, it’s just business, right? The mischievous free market playing around. Walk into any bar in the world and puff up your chest and be proud and loudly order yourself a Belg.
That’s right folks, be sure to click here to see the newest recipe, “Burning Man Hopless Absinthe Ale” This is a special NO HOPS ale is made with Lavender, a touch of star anise, and your truly, wormwood. Make this brew now, to have it ready in time for the Burning Man Festival!
Reminder that there is just over one month left in our contest. Please send us your photos featuring your San Francisco Brewcraft t-shirt and you will be entered to win a trip to Portland, Oregon.
Sparkling Water on a homebrew blog? What? Yes yes, for anyone with a kegging system, or for anyone contemplating a kegging system. Or if you are trying to keep some plastic water bottles out of the landfill. Jacking some CO2 into a keg is about the easiest thing to accomplish that falls under the “homebrew” umbrella. And it’s good for the ego. Everyone will think you are a genius.
If ever you needed to sell your significant other on ramping up your hobby to include kegs, this is the way to do it. Five gallons of sparkling water on hand saves an awful lot of plastic and the bottles that are already around can be filled and carted off to work, the gym, the car, wherever the keg cannot go easily. The thing to do is have one keg dedicated to the water and refill it immediately once empty.
One of the fun things about kegging your own homebrew and having CO2 at your disposal is that you quickly realize there is no limit to carbonated beverages. Creating your own sparkling water is the first, easiest, and most practical step. After beer of course.
How about carbonated iced coffee for the summer? Wine coolers? Green tea? Without getting too carried away, having carbonated water on hand also creates endless mixing possibilities. Any and every fruit juice combines well with it, as does vodka, gin, and a lot of other liquids.
Why have one keg when you can have two? Why stop at two when you can have three? Do it to it, stainless steel never goes out of style.