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the paleeocon simple musings about craft beer and beer politics skip to content the paleeocon simple musings about craft beer and beer politics home about ipa india pale asininity abounds july 25 2011 i m starting to nitpick the ipa dipa categories these days several basic ipa s out there are bland insipid ordinary one dimensional i m looking at you redhook you too pyramid dechutes your cascadian dark ale black ipa was a good beer but the hop profile initially screamed at me must have been too citrusy quite possibly the citra hops don t get me wrong i like ipa s as well as imperial ipa s when done well it s an exhilarating taste experience first the hops hit your nose with a beautiful bouquet then they assault your tongue with pleasant bitterness then the malt backbone washes it down the alcohol warms you repeat typically a substandard ipa just kicks your tongue in the metaphorical nuts sorta like a bad beer paired with greasy pizza sure it s bitter i m bitter too but it s because that beer is one dimensional the problem is that there is too much mediocre ipa out there you could bottle condition it you could inoculate it with small bit of brett just make it interesting i read a few reviews yeah i know of brewdog s punk ipa i ve really not desired to seek it out but nate over at thfb has peaked my interest apparently hardcore is not punk cool i ve found it difficult to find any offerings from brewdog but then again i don t seek out brew shops unless we re talking about brewing equipment and ingredients i ll look for it incidentally i do share the sentiment that the next greatest beer is brewed in my back yard or is sitting in my keg o rator and more to the point my kegs are filled with an imperial ipa that give you that exhilarating taste experience 3 comments from beer tasting homebrew living the dream wilderness brewing june 1 2011 turning a hobby into a career at some level it seems like that is a desire a great many of us share some of us are already living the dream others are still dreaming then there are those dreamers that are taking concrete steps towards living out their dreams for instance take mike and nate from thankheavenforbeer com they have just embarked on the road to owning their own brewery yesterday they started fundraising for the new brewery their future is bright creativity is on their side check it out and help out a couple of great guys 1 comment from homebrew oh no he didn t april 12 2011 yes he did goose island in the news again good grief leave a comment from uncategorized yet another goose island anheuser busch commentary march 28 2011 in what appears to be the first acquisition of a craft brewery by one of the beer giants goose island has been acquired by anheuser busch inbev several bloggers are already weighing in and the opinions seem to be leaning negative add my voice to the negative cacophony i suspect that the goose island brews will decline in quality why because of mr hall s discussion of capacity and distribution it reminds me of another brewery in the craft brewers alliance red hook according to my friends who have lived in seattle for nearly 50 years red hook started small down in ballard methinks over time though they got bigger abi also has a stake there now and wider and quality began to suffer i ve been in the area only 6 years so i don t have anything to compare current products to but that s what my food critic friend tells me personally i m not a big red hook fan i see their beers as somewhat mediocre i also understand why many in the beer geek community are disappointed to disgusted it seems as if we have a romantic view of this business and yes craft beer is a business the brewers are our rock stars they do what many of us want to do make beer for a living we celebrate their limited releases we revel in the exclusivity of certain brands we often have access to these folks are tours i don t begrudge the goose island owners the right do as they see fit with the company they have built in the end it seems to be about money not about the craft as we romantically view it i hope i am wrong and the goose island maintains a strong brand without suffering in quality but i m not holding my breath leave a comment from beer journalism brew minions march 6 2011 ska leave a comment from humor open house march 2 2011 when breweries open their doors to the general public one of two things may happen you may get dynamite tour up close and personal with the brewing equipment or you may get a lackluster event full of free beer and stories but not much of a tour up until this past weekend i thought this was the case the washington brewing community offered us something new the washington beer open house grab your craft beer buddies and make an afternoon of touring around to sample some of your favorite local wa breweries participating breweries are opening their doors so their adoring fans can catch a peek behind the scenes of what makes them great and wait that s not all they re also cooking up some fun and unique treats for visitors sweet and with my parents in town for the weekend i knew exactly what we were going to do so we packed up the kids and all headed out to two local breweries scuttlebutt brewing and diamond knot brewing both breweries held their open house festivities at their primary brew house as opposed to one of their pubs and aside from both offering tastes of some good beer they offered very different but still enjoyable experiences scuttlebutt s main attraction was a tour of the brewing facility the owner and proprietor was on hand to guide us around the facility and describe the brewing process my parents especially enjoyed this aspect of the tour they ve heard stories of my homebrewing experiences and sampled some of my own creations i ve even had my father present at a brew day before i ve tried to explain it before but having the explanation in a relatively short time frame with the equipment and ingredients right before you is probably the best way to explain the process that and i tend to get wrapped into too many details when i explain things in a certain sense my parents were able to better understand one the things that makes me tick beer the setup over at diamond knot s b2 brewery was less formal the tasting room was open pouring samples and selling pints one of the owners was on site as were the head brewer and at least one assistant brewer upon entering we were greeted by the head brewer and immediately grabbed a sample of beer the brewery was open for walking around and perusing the equipment this was when things got really fun the kids really were in awe of the fermenters in their shiny stainless steel glory so as i m talking to them about what these things are and what they are for the head brewer and his assistant come over and start chatting it up with us they immediately picked up on the fact that i am a beer lover and homebrewer they offered some basic explanations to us but i also had the chance to really geek out with them regarding process ingredients and more my mother commented to me later that she couldn t understand what we were saying in beer talk and that she needed a translator chatting with diamond knot brewers joseph and the fermenter blow off tube for one of the fermenters bridget and katie having some water emily kicking back drinking beer with other diamond knot fans leave a comment from brewery tours family homebrew how beer saved the world february 17 2011 an interesting twist on the history of the world not bad not bad at all 4 comments from uncategorized good game packers february 7 2011 good game packers i appreciate you preventing the steelers from winning a superbowl on the cowboys home field cheers image borrowed and modified from octane creative who had the original brilliant idea 1 comment from humor re brew february 4 2011 i ve had a busy week of brewing this past friday i brewed an oatmeal stout but went high on my mash temperature coupled with a slow start on the fermentation this bothered me a great deal to the extent i lost sleep over it on one hand it revealed that i still have much to learn with respect to brewing i also learned that yeast is a little more robust than we are often led to believe i even found this handy little chart relating mash temperature and ph with enzyme activity the beer did finally start fermenting but i seems as though it will be higher in the unfermentable sugars than what i had originally aimed for i targeted a mash temp of 156º f but hit 16o 162º f not awful but i knew i could do better so after fretting and losing sleep and such i decided upon attempting the recipe again this time i would target lower on the scale 150º f with the intent to blend the two beers i set out this past wednesday evening less than a week later to brew it again below are some selected pictures from the event these are my helpers joseph and katie joseph stirring the mash a little magnum hops giving me that bitterness we all seek the fermentation station the two in the middle are the most recent brews now i have 20 gallons of brew fermenting along steadily hopefully i ll have some of the balance in the blend that i was originally shooting for if not i imagine it will still be darn tasty beer many thanks to nate and mike over at thank heaven for beer for the advice 2 comments from family homebrew s o s january 30 2011 homebrewing it s a hobby that i ve enjoyed for over seven years now in that time i ve never made a bad batch of beer each was tasty some were good some were great and some were not bad for about two years now i ve been going the all grain way and to this day i m still working at honing in and controlling my mash temperature usually i hit it low and get a thinner beer than what i desired it s not a bad thing really because i still have fermentable sugars in my wort well that didn t happen with this latest batch friday night it was my intention to brew an oatmeal stout the recipe 10 gallons is as follows 15 75 lbs pale malt 2 00 lbs flaked oats 2 00 lbs wheat malt 1 50 lbs crystal malt 20l 1 00 lbs chocolate malt 1 00 lbs roasted barley 0 75 lbs crystal malt 60l 1 50 oz magnum 14 00 60 min nottingham danstar yeast 2 packages i was shooting for a mash temperature of 156 f well after mixing the grains and mash water together i took a reading 160 f ok i need to cool her down i added cold water took another reading and 156 f sweet checked back later and back to 160 f more cold water and back down again so here s what s bugging me it s more than 36 hours later and there s nary a bubble coming out of my airlocks it seems as though i extracted a bunch of the unfermentable sugars i did taste the wort prior to the boil and it was indeed rather sweet i ll give it until tomorrow and the i ll be fairly sure assuming my fermentation doesn t take off i ll have 10 gallons of sweet hopped wort just sitting there what i d like to know is how i might be able to save it and get it into a beer also i d love to hear some tips and advice on better hitting the target mash temperature short of an automated pid controller type setup i ll get one of those someday but my need is a little more immediate here 16 comments from homebrew older entries archives july 2011 june 2011 april 2011 march 2011 february 2011 january 2011 december 2010 november 2010 october 2010 august 2010 july 2010 june 2010 may 2010 april 2010 blogroll barlow brewing beer whiskey brothers billybrew thank heaven for beer the brew club rss posts rss comments meta create account log in entries feed comments feed wordpress com beer journalism beer tasting brewery tours family homebrew humor oddities politics uncategorized create a free website or blog at wordpress com the paleeocon blog at wordpress com subscribe subscribed the paleeocon sign me up already have a wordpress com account log in now privacy the paleeocon subscribe subscribed sign up log in report this content view site in reader manage 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