Comments on: Sweet Sweet Powder http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder Word to your blog. Thu, 26 Jan 2012 04:07:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: tRoy http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/comment-page-1#comment-661 tRoy Wed, 27 Feb 2008 18:12:50 +0000 http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/#comment-661 http://www.handlebarsandwich.com/hs_pictures/BristleConeMeadowFremont/Vid1.avi http://www.handlebarsandwich.com/hs_pictures/BristleConeMeadowFremont/Vid1.avi

]]> By: Nathan http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/comment-page-1#comment-660 Nathan Tue, 26 Feb 2008 21:24:37 +0000 http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/#comment-660 Let me know what you guys figure out for the event, I would love to come up there. Just as an FYI also, if you're looking at dates, I've got as many that I know about on the calendar link above, and so that kinda shows what events I've got my eyes on this year (some more definite than others, for sure). The first batch I did was an extract with specialty, and it didn't come out all that great (pretty flavorless, it was supposed to be a red). I've been brewing all-grain since then (I think this one was batch number 8 or 9). Got me a 5 gallon igloo cooler with a homemade manifold in the bottom (copper tubing and a hacksaw) that i do the mash in and I typically do a 2X batch sparge, so I don't need a sparger. Seems to get me about 72-75% efficiency, and it's really not that hard once you get the calculations for the water down. I basically did an all-grain batch for the Imperial Stout but then added about 6 lbs of light unhopped extract to boost the gravity up for the high alcohol content. Let me know what you guys figure out for the event, I would love to come up there. Just as an FYI also, if you’re looking at dates, I’ve got as many that I know about on the calendar link above, and so that kinda shows what events I’ve got my eyes on this year (some more definite than others, for sure).

The first batch I did was an extract with specialty, and it didn’t come out all that great (pretty flavorless, it was supposed to be a red). I’ve been brewing all-grain since then (I think this one was batch number 8 or 9). Got me a 5 gallon igloo cooler with a homemade manifold in the bottom (copper tubing and a hacksaw) that i do the mash in and I typically do a 2X batch sparge, so I don’t need a sparger. Seems to get me about 72-75% efficiency, and it’s really not that hard once you get the calculations for the water down.

I basically did an all-grain batch for the Imperial Stout but then added about 6 lbs of light unhopped extract to boost the gravity up for the high alcohol content.

]]> By: Japhy rider http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/comment-page-1#comment-659 Japhy rider Tue, 26 Feb 2008 20:12:53 +0000 http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/#comment-659 i'll check with the event planner - right now, we've got the July 1 time frame locked out. much earlier than mid June and the route will involve significant boot packing in snow through the highest elevations. perhaps late July or August? we'll see. it's sure be cool to have some riders from afar. J.r. ps- are you brewing with all grain or extract with specialty grains or all extract? i’ll check with the event planner – right now, we’ve got the July 1 time frame locked out. much earlier than mid June and the route will involve significant boot packing in snow through the highest elevations. perhaps late July or August? we’ll see. it’s sure be cool to have some riders from afar.

J.r.

ps- are you brewing with all grain or extract with specialty grains or all extract?

]]> By: Nathan http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/comment-page-1#comment-658 Nathan Tue, 26 Feb 2008 19:50:45 +0000 http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/#comment-658 It's a big initial investment, but you have to trust that it'll amortize out over time and you'll come out ahead. On the plus side, most homebrews end up between $.60 and $1.20 per bottle in actual costs, and they will be SOOO much better than the stuff you buy in the store. The June 14th ride sounds like a lot of fun, but that weekend is also the "Kaibab Monstercross":http://kaibabmonstercross.blogspot.com/ and the "Cochiti 100":http://nmes.wordpress.com/nmes-events/5-cochiti-100/. So, if there's any possibility of making it not conflict with those 2, I'm most definitely in. If you could snag another weekend or if I decide to ditch the other 2, I would definitely load up the subie and head that direction. It’s a big initial investment, but you have to trust that it’ll amortize out over time and you’ll come out ahead. On the plus side, most homebrews end up between $.60 and $1.20 per bottle in actual costs, and they will be SOOO much better than the stuff you buy in the store.

The June 14th ride sounds like a lot of fun, but that weekend is also the “Kaibab Monstercross”:http://kaibabmonstercross.blogspot.com/ and the “Cochiti 100″:http://nmes.wordpress.com/nmes-events/5-cochiti-100/. So, if there’s any possibility of making it not conflict with those 2, I’m most definitely in.

If you could snag another weekend or if I decide to ditch the other 2, I would definitely load up the subie and head that direction.

]]> By: Japhy rider http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/comment-page-1#comment-657 Japhy rider Tue, 26 Feb 2008 18:55:04 +0000 http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/#comment-657 that's great that the fermenter gets top billing in the formal room of the house, or at least the one with the right room temp. i'm just beginning to learn to brew. i can tell this is going to cost me a lot of money, and save me a lot of money. still buying beer? well, gotta have something to give leave in the truck at all times for those tasty apres ski/ride trailhead sodas (and to share with people who might not appreciate the brewer's efforts). oh yeah, i'm considering June 14th for a suffer solstice rad long long trail ride up on the Tahoe Rim (12 hour and <90 miler, or 24 hour and 150 miler). Any interest in rallying a posse from AZ to drive up here for a weekend of tons of trail riding? Japhy rider that’s great that the fermenter gets top billing in the formal room of the house, or at least the one with the right room temp.

i’m just beginning to learn to brew. i can tell this is going to cost me a lot of money, and save me a lot of money. still buying beer? well, gotta have something to give leave in the truck at all times for those tasty apres ski/ride trailhead sodas (and to share with people who might not appreciate the brewer’s efforts).

oh yeah, i’m considering June 14th for a suffer solstice rad long long trail ride up on the Tahoe Rim (12 hour and <90 miler, or 24 hour and 150 miler). Any interest in rallying a posse from AZ to drive up here for a weekend of tons of trail riding?

Japhy rider

]]> By: Nathan http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/comment-page-1#comment-655 Nathan Tue, 26 Feb 2008 05:48:31 +0000 http://www.handlebarsandwich.com/02/24/2008/sweet-sweet-powder/#comment-655 I didn't know you brewed beer as well! Nice work! Brewing went well, I've almost got this down to a science now. I hit the gravity I was shooting for (1.101) and so it looks like the 10% alcohol goal is coming together, this thing is gonna be TASTY! We'll definitely have to have a little tasting session next time you're down. I've got an oak chipped brown aging in the bottles, an Oktoberfest lagering in the garage, and now the stout in the fermenter in the living room. So why am I still buying beer? I didn’t know you brewed beer as well! Nice work!

Brewing went well, I’ve almost got this down to a science now. I hit the gravity I was shooting for (1.101) and so it looks like the 10% alcohol goal is coming together, this thing is gonna be TASTY!

We’ll definitely have to have a little tasting session next time you’re down. I’ve got an oak chipped brown aging in the bottles, an Oktoberfest lagering in the garage, and now the stout in the fermenter in the living room. So why am I still buying beer?

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