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Some sites I like:
Awesome Cycling Blog (funny stuff)
Brew Your Own Magazine
Washington Brewers Guild
Tasting Notes and Beer Talk
Steve and Jaye
My Myspace Page

My Homebrew Store of Choice:

Homebrew Heaven
Beer Brewed Since Starting this Blog:
124 US Gallons


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Monday, July 12, 2004
News on Two Fronts

Our IPA is finished, and with the help additional help of carbonating below serving temperature in our new $25 regridgerator, we have created a great beer. Not as bitter as a "west coast" IPA this one still quenches the tastebuds on a hot day and with a modest alcohol percentage of 4% this one is a great long drinking session beer. Haven't named it yet, but it's so damn good we just made 10 more gallons of it this last weekend. Yeah, that's the other news, 10 more gallons to add to the tally at the left.
We also purchased the equipment necessary to put some of our next beers on nitro. That's right, Hopbonkle has progressed to nitrogen, that smooth creamy head inducing gas that has created so many great beers such as Guiness has come to a beer near you. Can't wait to try it.

Add 10 more gallons to the tally.


Posted at Monday, July 12, 2004 by Micah
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Thursday, June 03, 2004
Brew Definitions Continued

In a vocabulary term related to last weeks pulpy protein mass called "Teig" this weeks term is "Hot Break". The hot break is the what happens when you begin a rolling boil after the sparging. The hot break coagulates proteins out of the mash and enables them to tumble out of suspension sometimes forming teig.

The hot break is very important in the finished flavor of the beer. Without a complete rolling boil, the beer can end up bitter and off flavored. A vigourous boil also causes several volatile aromatic compounds to escape the mash with the steam. These can cause sulfery flavors in the beer if a vigorous boil is not reached.

Now combine the two vocab words to create a whole brewing sentence. For example, "Our successful Hot Break caused the proteins in the wert to create teig."

Wow your neighbors, impress your friends.


Posted at Thursday, June 03, 2004 by Micah
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Tuesday, June 01, 2004
An Aside

Just as an interesting note, I was bored the other day and Joey mentioned that I had been linked to by another blog, so I googled myself ( i know sounds rather perverse doesn't it). I found that I was linked to in two brew logs as well as Defective yeti, and Joey's blog. One is from australia, and the other from somewhere else. They are both rather large and have a great deal of links and info on hombrewing so I was flattered to be included in their pages. Click the links to find out more about them.

Perhaps if people from all over are reading about me (I feel wierd now) and my brewing fopahs, I should start advertising to gain some (i'm assuming very little) money for, what else, brewing... what say you the readers??


Posted at Tuesday, June 01, 2004 by Micah
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An Up and Coming IPA

This fine sunny memorial day weekend provided a perfect opportunity to open the garage door and brew again. This Sunday myself, joe, josh Hanson, and a visiting Dustin Sweet (from Berkley, CA) brewed a moderately hoppy IPA. It's base was 8.5 lbs of Hugh Baird two row british pale ale, and we added 1 lb of munich malt, 1/2 lb of cara munich malt, and 1/2 lb of 40 lovibond crystal malt. We had a longer hop schedule then I've ever done before with 1 oz of Magnum (16% alpha acids) at 60 minutes remaining of a 90 minute boil, 1 0z of Magnum with 30 min remaining, 1/2 oz of cascade with 20 min remaining, and steeped (this involved stirring in the hops during the cooling period, approx 15 minutes) 1/2 oz cascade, and 1/2 oz centennial hops. Original gravity was 1.044 and the recipe was supposed to yeild 1.054. Close but not quite there. We used Wyeast 1056 american ale yeast.

This recipe is supposed to be moderate alcohol so the hop flavor will come through strongly. I chose the hugh baird british two row over american two row to give the beer a darker color and a somewhat fuller mouth feel. ( a little more malty flavor) We will update you when it all turns out in a couple of weeks.

Add 5 more to the beer total to the left.


Posted at Tuesday, June 01, 2004 by Micah
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Tuesday, May 25, 2004
Research Pays Off

I was reading the latest brew your own magazine on which they spent a great deal of time discussing brewing with rye and other adjuncts not the commonly used barley. I discovered during the discussion of protien heavy adjuncts how a grey pulpy mass can form during the mash or at temp during the boil. This is what I had thought was happening when we got such a pulpy grey mass during our latest batch during the boil. Apparently to stop this from happening you need to do a step mash in which you have a long protien rest at the right temperature for the protien breaking down enzymes to do their work and destroy the more complex protiens which can then be processed easily during the boil.
By the way, there is a term for the resulting protien grey goop, it is called the tieg. Brewers have a cool word for everything.
Perhaps next I'll try a brewing word of the week post. Anyone interested in sounding like a stud brewer by using the right terminology??

New Batch to be brewed possibly this sunday.

Posted at Tuesday, May 25, 2004 by Micah
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Tuesday, May 04, 2004
Brewed again...

OK, so I have been remiss at posting. I apologize.

There, that said and done, I have brewed again, and it was fantastic. We brewed a mild blonde ale which called for flaked corn as part of the recipe. This provided some interesting times when during the boil, the protiens (I think it was the proteins) coagulated out into a pulpy gray mass. We scooped out what we could and kept most out of the fermenters. We brewed about 8 gallons, and 5 went to my little sisters bridal shower. The rest will be distributed to a deserving few. I'll try to get it sent around when it gets bottled. Crisp and refreshing. Great summer beer.


Posted at Tuesday, May 04, 2004 by Micah
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Sunday, February 29, 2004
Fellow seattle beerites, time for an Elysian Repast

The Elysian is putting on a winter beer fest of sorts, see the following...

8th Annual Winter Beer Festival at The Elysian Saturday March 6th.
On Saturday March 6th from 2-10pm Elysian Brewing Company will host a
comparative tasting of the best beers of winter. Every year the brewing team
at The Elysian picks their favorite beers to showcase during the end of
winter. Elysian Head Brewer Dick Cantwell and Sales Director David Buhler
will be there to talk about the beers.  There will be no cover charge.
The Line up is
Elysian Bifröst "02 & ¹03,
Sierra Celebration ¹02 & ¹03,
Maritime Jolly Roger,
Pyramid Snowcap,
Hale¹s Wee Heavy,
La Conner Tannenbaum,
Big Time Lift Ticket,
Gouden Carolus Noel,
N¹ice Chouffe,
Full Sail Bourbon Porter,
Alaskan Winter Ale,
Terminal Gravity Festivale.
Wild Duck Sasquatch (one of the last kegs in existence)

You can find us online at http://www.elysianbrewing.com for more information
on food, beer and a complete list of events, or email us at

I may try and make it so I hope to see some of you there...

Posted at Sunday, February 29, 2004 by Micah
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Friday, February 20, 2004
Saved from impending doom...doom....doooooom!!

Well, I must say that I am quite surprised that I have managed (with the aid of Joe) to turn a batch of beer that tasted thin and watery (yes, our 20 gallon batch almost went down the drain) into a very decent british brown ale. I honestly didn't think we could pull it off, but to save 20 gallons of hard earned beer, I was willing to do about anything. We disolved corn sugar and light malt extract into water, boiled it to reduce the water and break down the sugars, and added them to the three wating carboys of beer. Then to kick start the whole thing, we added more british ale yeast to each waiting receptacle and viola, better tasting beer with good mouth feel. I was so ecstatic yesterday about the whole thing, that while kegging, I actually cleaned up after myself, oh miracle of miracles...

Anyway, it will be in evidence at Febtoberfest. Check out febtoberfest.com for more details.

Posted at Friday, February 20, 2004 by Micah
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Tuesday, January 20, 2004
At least the Russian army has priorities

Another great news story from pint of view.

The Russian Army has been sent in to save 10 tons of beer trapped under ice in Siberia. The soldiers are confident they can rescue the beer by the next day...


See it all here...

Posted at Tuesday, January 20, 2004 by Micah
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Beer gone Bad

This news story struck me as rather funny. This is taken from the pint of view at realbeer.com.

When brewing vessels go bad: More than 100 police officers converged on a former Molson brewery site last week, exposing what they say is the largest marijuana growing operation in Ontario history. This police photo shows a former brewing tank full of marijuana plants. Nine men have been arrested in connection with the operation, and 30,000 marijuana plants were found in the bust. (click the link to see the amazing photo.)

Posted at Tuesday, January 20, 2004 by Micah
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