My name is Bean and this is my blog. Hence the name. If you have comments or questions, just leave them in the comments area.
Here is the next beer I'll be brewing. It's an IPA (India Pale Ale) made with a few pounds of rye malt. Lot's of people on the Brews and Views forum have posted rave reviews of it, so I thought I'd try it out for myself. It will be agressively hopped and pretty heavy on the alcohol content. I am brewing Wednesday or Thursday (anyone wanna help?) and it should be ready for samplin' in about 3 weeks.
In related news: Sunnybrook Kolsch was kegged 2 nights ago (FG was dead-on) and will be sampled tonight.
In more related news: My dad spun me a tap handle on his lathe. Pictures to come soon.
Posted August 24, 2004 at 10:55:57 AM by Bean
I have never had a sandwich that had "too much" lettuce on it. Like wise, I have never made pasta sauce and used "too much" garlic in it for my taste. In both cases, the more I use, them better, in my opinion, the food item becomes. So, each time I make a sandwich or pasta sauce, I increase the amount of lettuce or garlic, respectively.
I am current eating a sandwich with about 1/5th of a head of iceberg lettuce on it. It is better than the one I had last week that had slightly less.
Last week, I made pasta sauce that had about 15 cloves of garlic in it. I thought it was the best pot of sauce I've made yet to date.
Are there limits? I dont know. But if there are, surely I am approiaching them.
Posted August 20, 2004 at 09:32:44 AM by Bean
I just have too much other shit to do that blog a stinkin blog. For instance, I have to tark stink a fark, I have to smell some trach, and I have to get served. The kinds of things take up a lot of tim.
Also, I would blog the StraBenfestivus blog, but I forgot that all of my pictures are on my PC at home. Maybe next week (yeah right). I am in the mood for some photoshop fun, so why doesnt someone suggest something and I'll see what I can do today.
All you may very well know - I brew beer. I generally brew 5-gallon batches and use the all-grain method. That is, I start with malted barley, hops, yeast, and water - as opposed to starting out with canned/prehopped malt extract. I liken it to making a cake from scratch instead of making it from a box. Now, I am definately no knocking extract brewing (or partial mashing, for that matter), as that's how I started. Good beer can be made in many ways, but I like the level on control I get when brewing all-grain. And building the system is half the fun!
Major System Components:
Minor System Components:
Posted August 09, 2004 at 12:20:27 PM by Bean
Watched some Food Network cooking show last week all about burgers, so I tried out some of their suggestion. I was very happy with the results.
Start with a couple pounds of 80/20 chuck, and add in a good amount of black pepper, salt, and a shake or two of grill seasoning. Shred an onion over the mixture, lettign the onion and onion juice fall on to the meat. Pour in some heavy whipping cream (maybe 1/8 - 1/4 cup) and combine by hand, being sure not to over-mix. Patty into 1/2 or so burgers.
Flop em on the grill and cook to slightly less than the doneness level you are looking for - and be sure to get some char on the outside. In the meantime, slice another onion into solid cross-sections and put a saucepan on high heat. Remove the pattys from the grill and put them in th ehot saucepan. Place an onion slice on top of each, pour about 8 ounces of beer into the pan, and cover. After about 3-4 minutes, most of the beer will be gone. Uncover, add a slice of cheese ontop of the steamed onion, then add more beer and recover for 1-2 minutes. Once the cheese is melted, put 'em on a bun and enjoy. Save me one, too.
Posted August 08, 2004 at 03:34:01 PM by Bean
As promised, here is my label. The beer is fermenting away at a comfortable 62 degrees, thanks to my new fermentation box. It's a cube made of 2" foamboard that I can sit over up to two carboys and connect via two vinyl tubes to my chest freezer. An el-cheapo thermostat controls a PC fan and keeps the temp where I want it.
I should be set to keg the batch of Duck's Porter that I did 2 weeks ago pretty soon. I'll probably let it go for another fews days at 62 degrees, then chill it down to 42 before kegging.
Also, I finally got my third tap mounted. The 12" shank I had receieved from morebeer.com was defective and wouldn't form a seal. When I told them about it, they shipped me a new one without any hassle. So it's now in place and on active duty trying to empty the keg of Miller Lite I have left over from SDP. Anyone care to help me take care of that?
Went to the BrewFest in Indianapolis last weekend. Good times overall. Lots of tasty, tasty beers. As usual, there was a long line. Once we were inside, Stef got her first sample. It was crowded. We hung out with the happy famiry for a while, and I looked up Koji's nose. His friend checked out my shoulder and assured me it was indeed effed up. Bilal showed up about 30 minutes before the shindig was over and posed for a few pictures.
Things to note about BrewFest 2004:
Posted August 04, 2004 at 10:17:16 AM by Bean
Here is how my brew day (evening) went last night.
Posted August 03, 2004 at 10:45:29 AM by Bean
Heading out to New Albanian brewery at lunch to get some grain ground. I am brewing beer tonight, and Stef is going to help. It's a Kolsch, which is one of the styles that Stef liked when we went to the Broadripple Brewfest this past weekend (topic of the next blog). Anyway, I am calling it "Sunnybrook Kolsch" and I hope it tastes good.
I made a cool logo to put on my tap... I will post it tonight from home.
That is all.
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