So, I've decided that Firehouse probably wasn't going to be the better choice. It seems like Stone shares a lot of the same philosophy on brewing and on food that I have, especially on food. I see a lot of people complaining that the menu prices are too high and the service takes too long, but Stone lets diners know beforehand they are part of an upcoming subculture of what has been called "slow food nation", and that they will take a little longer to prepare, and prices are going to be a little higher because of the selection. Myself, I've been a vegetarian for going on half of my life, and really hate seeing burgers served in under thirty seconds. It's not that I disagree with eating meat, but I do think that maybe you should have a little respect for the food by taking time to prepare it properly. By doing this, you're not also going to benefit from the aesthetics, but also healthier food.
But, anyhow. I really hope I get this job. It would be a great sort of internship that would get my new career rolling in the right direction.
Wednesday, June 24, 2009
Tuesday, June 9, 2009
Jibby Wants a Job
So, I have decided to quit my part-time job at Quiznos Subs to seek employment at a couple breweries in the San Diego region. I first applied as a packaging assistant at Firehouse Brewing company in San Diego. This job would require I work mostly on the bottling line and kegging. I would be able to get in the brewing by monitoring fermentation and cleaning the fermenters. The second was for an assistant brewer at Stone Brewery in Escondido in North County. This job would mostly require that I assist the brewers by shoveling spent grain, dead yeast, and the brewhouse drains.
It would be difficult to chose which I would rather work for if it came down to choosing between the two as they both seem to be very interesting and unique in their purpose for starting business.
Stone Brewery was started in San Marcos, Cal. in 1996 by an entrepreneur in acid-washed jeans named Greg, and a musician/brewer named Steve. Greg and Steve had first met when a band Steve was plying for had rented a practice space at a music rehearsal studio that Greg had been operating. They didn't really start becoming friends until they had met again at UC Davis and discovered they both shared a love of beer. The kept in touch while Greg stayed in the Los Angeles area and Steve worked at Pyramid Brewery (probably in Washington), until they decided the only way they could soothe their desire of craft beer was to open their own brewery. Today, Stone is seen on every shelve of grocery stores in about every state that permits the sale of craft beer with higher alcohol contents. It can be distinguished from other beers by any gargoyle on different varieties of brew.
Firehouse Brewing company on the other hand has a very charitable reason for its founding. While both Stone and Firehouse both contribute vast amounts to charity, Firehouse was started by a group of firefighters in effort to provide for the families of the victims of the terrorist attacks that occurred on September 11, 2001. You can also see Firehouse on many grocery store shelves; and it can be distinguished by the logo of a fire chief and engine crew alongside a brick wall packaging pattern.
So, both seem to be great places to work and are very rapid growing, yet young so that there is room for advancement. I have gotten a phone call back from Firehouse and only a generated email response from Stone, so it maybe that only Firehouse is looking at hiring me; but it would be cool to work at stone seeing as how it's only a few minutes from school and everybody knows it. If neither hire me, I'll just have to keep reapplying at their locations and many of San Diego county's breweries and hope that one likes what I have to offer.
It would be difficult to chose which I would rather work for if it came down to choosing between the two as they both seem to be very interesting and unique in their purpose for starting business.
Stone Brewery was started in San Marcos, Cal. in 1996 by an entrepreneur in acid-washed jeans named Greg, and a musician/brewer named Steve. Greg and Steve had first met when a band Steve was plying for had rented a practice space at a music rehearsal studio that Greg had been operating. They didn't really start becoming friends until they had met again at UC Davis and discovered they both shared a love of beer. The kept in touch while Greg stayed in the Los Angeles area and Steve worked at Pyramid Brewery (probably in Washington), until they decided the only way they could soothe their desire of craft beer was to open their own brewery. Today, Stone is seen on every shelve of grocery stores in about every state that permits the sale of craft beer with higher alcohol contents. It can be distinguished from other beers by any gargoyle on different varieties of brew.
Firehouse Brewing company on the other hand has a very charitable reason for its founding. While both Stone and Firehouse both contribute vast amounts to charity, Firehouse was started by a group of firefighters in effort to provide for the families of the victims of the terrorist attacks that occurred on September 11, 2001. You can also see Firehouse on many grocery store shelves; and it can be distinguished by the logo of a fire chief and engine crew alongside a brick wall packaging pattern.
So, both seem to be great places to work and are very rapid growing, yet young so that there is room for advancement. I have gotten a phone call back from Firehouse and only a generated email response from Stone, so it maybe that only Firehouse is looking at hiring me; but it would be cool to work at stone seeing as how it's only a few minutes from school and everybody knows it. If neither hire me, I'll just have to keep reapplying at their locations and many of San Diego county's breweries and hope that one likes what I have to offer.
Saturday, May 23, 2009
Leave It Out
I decided that I didn't like how the head was forming on my stout and chose to leave it at room temp for a few extra days. I put one in the fridge last nigh and opened one right now and noticed a great increase in carbonation and head retention. It still tastes the same though. I wish I could get the bitter coffee to be more in the back and the chocolate to come out more. I'll have to put this venture back on the drawing board.
Saturday, May 16, 2009
Export Stout
Well, my imperial stout didn't turn out like I had planned. It is, however, still very good. The only things I don't like about it are the head and the lower than anticipated original gravity. The head is only about 3 fingers and falls quickly, but does have okay lacing. The original gravity was only 1.072 which is lower than the 1.090 I was hoping for. This left me with a final gravity of about 1.020 and an ABV of about 6.8%. Not too bad, but not strong enough to consider it as imperial.
The aroma of coffee and chocolate fill the room as soon as you open the bottle, so that seems to be a good sign to me. The chocolate never hits the palate as the bitter coffee flavor takes over. The color is very dark (no light getting through this one), and reminds me of old motor oil. Funny. It doesn't taste like any old motor oil I've ever had.
Even with the low gravity, I'm fairly satisfied with the outcome. The only thing that still gets me is that I can't figure out a good way to filter out all the little bits of fine grains that slip through.
Tuesday, March 17, 2009
I Want to Try Something New
I'm still fairly new to the all-grain brewing, and even brewing in general, but I really enjoy drinking imperial stouts. They really give you a full all-around satisfied feeling when you drink them. I love the bitter coffee aroma and the dark chocolate aftertaste they give you as they warm your throat and stomach; I also don't mind the high ABV that accompanies them. So, I figured I would try to create one of my own.
This one's going to take a lot longer than the other ales I've brewed. From the time I dough in to happy hour, it will have been about 4 months according to what most recipes call for. I guess you can let it sit longer due to the high gravity of them. So, that means it has more sugar to start with and takes longer to ferment. I guess I'll be taking a lot of hydrometer readings.
I know a lot of people here swear Rogue Ales brews the best stout, but I think I would make something more like Old Rasputin. I love that ale. I'm planning on starting out with 15 lbs of 2-row, .75 pounds roast, 1 pound chocolate malt, .75 pounds black malt, 1 pound dark crystal, 1 oz Willamette at 90 minutes, 1 oz Cascade at 30 min, 1 oz Kent's at 15 minutes along with some gypsum, and Irish moss at 15 minutes.
I'm open to suggestions if anybody has any!
This one's going to take a lot longer than the other ales I've brewed. From the time I dough in to happy hour, it will have been about 4 months according to what most recipes call for. I guess you can let it sit longer due to the high gravity of them. So, that means it has more sugar to start with and takes longer to ferment. I guess I'll be taking a lot of hydrometer readings.
I know a lot of people here swear Rogue Ales brews the best stout, but I think I would make something more like Old Rasputin. I love that ale. I'm planning on starting out with 15 lbs of 2-row, .75 pounds roast, 1 pound chocolate malt, .75 pounds black malt, 1 pound dark crystal, 1 oz Willamette at 90 minutes, 1 oz Cascade at 30 min, 1 oz Kent's at 15 minutes along with some gypsum, and Irish moss at 15 minutes.
I'm open to suggestions if anybody has any!
Monday, March 9, 2009
I take it Back
I opened an other bottle of my Scotch 80 export tonight. A couple days ago I had commented on how it didn't have the "kick" I was looking for. While I did get a buzz from the 22 ounce bottle, it didn't satisfy the palate like I wanted to. However, today's bottle gave quite some mouthful to it with a very rich body and even more head. I guess I should let it mature an extra week to get the best out of it.
Friday, March 6, 2009
Scottish 80 export.
I last spoke about bottling my all grain Scotch 80. Today was about 1 week since I had placed the bottles in the dark to be forgotten. I figured it was time to just try one, so I did. I cracked open a 22 ounce bottle I had placed in the refrigerator to allow all the floaties to settle to the bottom of the bottle.
Now, this brew didn't turn out like I had wanted it. I wanted something a little stronger than my original SG of 1.049 which turned out about 4.7 ABV in the end. I also don't think the straining should have been done prior to bottling. I think the straining should maybe happen either right before the boil, or right after as to get left over hops.
So, it wasn't as sharp as I'd have liked it, but it did have a great aroma to it. It smelled very malty and fruity with a nose of barley, yeast, mild alcohol, and lavender. It also had an awesome head, so props to Copper's carbo tabs.
Besides being a little weaker and maybe a little over oxygenated, I had a pretty good time in my first all grain and I hope to be doing the ever so trendy blogging about any future experiments.
Now, this brew didn't turn out like I had wanted it. I wanted something a little stronger than my original SG of 1.049 which turned out about 4.7 ABV in the end. I also don't think the straining should have been done prior to bottling. I think the straining should maybe happen either right before the boil, or right after as to get left over hops.
So, it wasn't as sharp as I'd have liked it, but it did have a great aroma to it. It smelled very malty and fruity with a nose of barley, yeast, mild alcohol, and lavender. It also had an awesome head, so props to Copper's carbo tabs.
Besides being a little weaker and maybe a little over oxygenated, I had a pretty good time in my first all grain and I hope to be doing the ever so trendy blogging about any future experiments.
Saturday, February 28, 2009
Bottling Day
Today was bottling day. I had cleaned all my bottles with StarSan and left them to drain for a couple hours. I cleaned all my siphoning gear and bottling bucked and prepared the fermenter to be drained.
I did something that was a little unorthodox, I guess, in that I first siphoned and used a strainer to get some little particles of hops, grain, apples and some clumped yeast. I guess this isn't recommended in that it causes some splash and oxygenates the beer. But, I did it anyway and had a jolly-ol'-time in doing so by holding the strainer as close to the top of the beer filling the bottling bucket.
I then took my sanitized bottles and filled them from the bottling bucket by attaching my auto siphon to a bottling wand. The bottling wand has a little valve that will trip when pressure is applied and will allow the beer to flow; the opposite for when pressure is released. This allows you to go from bottle to bottle with little to no spill.
I then took some Cooper's carbon tabs and placed one in each twelve ounce bottle and two in each twenty-two ounce bottle. I then took my bottle caps that had been sitting in some StarSan and used a capper to press each one on the tops of every bottle, set the full bottles in a box, placed the boxes in a cupboard and swore to forget about them for two weeks. That didn't happen.
I did something that was a little unorthodox, I guess, in that I first siphoned and used a strainer to get some little particles of hops, grain, apples and some clumped yeast. I guess this isn't recommended in that it causes some splash and oxygenates the beer. But, I did it anyway and had a jolly-ol'-time in doing so by holding the strainer as close to the top of the beer filling the bottling bucket.
I then took my sanitized bottles and filled them from the bottling bucket by attaching my auto siphon to a bottling wand. The bottling wand has a little valve that will trip when pressure is applied and will allow the beer to flow; the opposite for when pressure is released. This allows you to go from bottle to bottle with little to no spill.
I then took some Cooper's carbon tabs and placed one in each twelve ounce bottle and two in each twenty-two ounce bottle. I then took my bottle caps that had been sitting in some StarSan and used a capper to press each one on the tops of every bottle, set the full bottles in a box, placed the boxes in a cupboard and swore to forget about them for two weeks. That didn't happen.
Friday, February 27, 2009
All Grain Experiment
A few weeks ago I started a brew. I started out wanting to brew a Scottish ale. So, I went my local HomebrewMart to put together a recommended recipe for a Scotch 80 that consisted of 9 pounds of 2-row barley; Simpson's Golden Promise, and 1 pound of crystal malt 40. But while I was there I just started to toss in a little chocolate malt, for color and crystal 10 for head retention.
I used about 1.25 gallons of water per pound of grain, 11 pounds in all for the strike, and heated the water to 168 degrees F. The temperature of the mash was sitting at about 153 degrees F inside my 70 quart Coleman converted cooler for an hour. I then started the sparge process where I ran the mash turned wort out of the cooler about a gallon at a time and recirculated the wort over the grain bed. I had also started heating the rest of the water to 175 degrees as to lauter the tun. This sparge/lauter first gets most of the big clumps of grain that flow out from the bottom and sits them on the top so that they aren't floating around in the final product. Secondly, heating the mash to 170 halts the starch conversion of unwanted sugars in the malt and also frees clumps of sugar in the grain bed.
I then transfered the wort back to my 32 quart stainless steel kettle and continued to boil on my propane burner. It was here I added my first addition of .25 oz Cascade pellet hops. The recipe only called for 1 oz. of UK Kent Goldings, but I really like a more bitter beer, so I thought the more the better. I waited about 10 minutes before adding the Kent Goldings because I was being kept busy by stirring the pot to keep it from boiling over.
During the last 15 minutes of the boil, I got out my wort chiller, a 25 foot copper coil that was converted to fit a hose for my kitchen sink, and set that in the boil to sanitize. I also added .25 oz Irish moss to the boil to collect protein solids that would otherwise be left in and cause haze in the beer.
After the 15 minutes, I took the pot off the boil and took it inside to the sink where I hooked the wort chiller to the sink and turned on the cold water. After about 20 minutes the wort had finally cooled down to where I could pitch my yeast. I then funneled it into the primary fermenter, aerated for about 10 minutes and took a sample with my beer thief. My first SG was at about 1.058. I then placed the blow off tube in and set it aside.
After about 30 hours, the primary fermentation was fairly active. It remained active until about day 5 when the yeast cells started to die and settle to the bottom. On day 7 I transfered the beer over to the secondary fermenter by use of a auto siphon. This clears most of settled yeast cells and floating hops from the beer. I placed an air stop in the bung and put the fermenter on the counter while I cut up one red apple and put in 170 degree water for 15 minutes and then place the apple slices in the fermenter where it sat until today.
Tomorrow I will begin the bottling after 1 week primary fermentation and 2 secondary. I have 22 ounce bottles that will take 2 priming tabs each and some 12 ounce bottles that will take 1 tab. This tab is a sugar that the live yeast will convert to alcohol and most desirably, carbon dioxide. when the bottles are capped and sealed, the carbon dioxide will be trapped inside and will have nowhere to go but into the beer until it is opened and the pressure allows the carbon dioxide to escape. I need to allow 2 more weeks for this to occur and to allow the beer to mature.
I really hope this turns out well. So far the beer smells very good. It gives a sweet, malty aroma along with a distinct smell of yeast and alcohol and faintly, apples. I have tasted it along the way but I won't be able to tell how it actually turned out until it has matured. I will be sending this out to my family members and friends for reviewing. I hope they don't get food poisoning. I did make sure to sanitize everything before the wort/beer touched it.
I used about 1.25 gallons of water per pound of grain, 11 pounds in all for the strike, and heated the water to 168 degrees F. The temperature of the mash was sitting at about 153 degrees F inside my 70 quart Coleman converted cooler for an hour. I then started the sparge process where I ran the mash turned wort out of the cooler about a gallon at a time and recirculated the wort over the grain bed. I had also started heating the rest of the water to 175 degrees as to lauter the tun. This sparge/lauter first gets most of the big clumps of grain that flow out from the bottom and sits them on the top so that they aren't floating around in the final product. Secondly, heating the mash to 170 halts the starch conversion of unwanted sugars in the malt and also frees clumps of sugar in the grain bed.
I then transfered the wort back to my 32 quart stainless steel kettle and continued to boil on my propane burner. It was here I added my first addition of .25 oz Cascade pellet hops. The recipe only called for 1 oz. of UK Kent Goldings, but I really like a more bitter beer, so I thought the more the better. I waited about 10 minutes before adding the Kent Goldings because I was being kept busy by stirring the pot to keep it from boiling over.
During the last 15 minutes of the boil, I got out my wort chiller, a 25 foot copper coil that was converted to fit a hose for my kitchen sink, and set that in the boil to sanitize. I also added .25 oz Irish moss to the boil to collect protein solids that would otherwise be left in and cause haze in the beer.
After the 15 minutes, I took the pot off the boil and took it inside to the sink where I hooked the wort chiller to the sink and turned on the cold water. After about 20 minutes the wort had finally cooled down to where I could pitch my yeast. I then funneled it into the primary fermenter, aerated for about 10 minutes and took a sample with my beer thief. My first SG was at about 1.058. I then placed the blow off tube in and set it aside.
After about 30 hours, the primary fermentation was fairly active. It remained active until about day 5 when the yeast cells started to die and settle to the bottom. On day 7 I transfered the beer over to the secondary fermenter by use of a auto siphon. This clears most of settled yeast cells and floating hops from the beer. I placed an air stop in the bung and put the fermenter on the counter while I cut up one red apple and put in 170 degree water for 15 minutes and then place the apple slices in the fermenter where it sat until today.
Tomorrow I will begin the bottling after 1 week primary fermentation and 2 secondary. I have 22 ounce bottles that will take 2 priming tabs each and some 12 ounce bottles that will take 1 tab. This tab is a sugar that the live yeast will convert to alcohol and most desirably, carbon dioxide. when the bottles are capped and sealed, the carbon dioxide will be trapped inside and will have nowhere to go but into the beer until it is opened and the pressure allows the carbon dioxide to escape. I need to allow 2 more weeks for this to occur and to allow the beer to mature.
I really hope this turns out well. So far the beer smells very good. It gives a sweet, malty aroma along with a distinct smell of yeast and alcohol and faintly, apples. I have tasted it along the way but I won't be able to tell how it actually turned out until it has matured. I will be sending this out to my family members and friends for reviewing. I hope they don't get food poisoning. I did make sure to sanitize everything before the wort/beer touched it.
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