Brew-lovers flock to Northwest for "Olympics of beer"

Seattle PI ^ | 4/12/06 | Curt Wormwood

[pissant]

But can you fall off the bar stool without spilling?

[RMDupree]

So that's what you've been up to lately. *wink*

[pissant]

And making women movie star attractive at 1:00 AM.

[pissant]

grassy-ass

[Horatio Gates]

Good article that covers the basics well. knews_hound.

Have you ever had problems brewing with the garage door open? I'd be afraid the wind would gust and blow a bunch of dust into the wort? I'd never get away with that here. I'm assuming those pics were at your house.

[Horatio Gates]

I think I've done that. Once.

Now, beer badminton...thats a real man's sport

[knews_hound]

I have never had a problem period.

I have tried to boil with the door closed but P-U did it stink and the noise from the 70,000 BTU burner is like the Space Shuttle going off.

Then again, I am on Northern Calif where it is not only mild, but very green to boot.  With all the rain we have had this season, dust is the last thing I have to worry about.

That recipie is excellent BTW for those folks who "dont like homebrews".

It was a dead ringer for Becks and as it aged, it only got better.

I will be brewing many batches for the upcoming 100+ Degree days ahead.

Cheers,

knewshound

Brew Your Own

[Ramius]

Hey... cool... :-)

I went to the northwest microbrewery festival a few years ago. It was a hoot. You get this tiny little glass, and go around to dozens of brewers and get free samples.

Some of these guys make some really amazing brews. Though... after the first thirty or so... the palate gets less selective... :-)

[RMDupree]

Though... after the first thirty or so... the palate gets less selective... :-)

I should think so! ~snicker~

[spinestein]

The beer I brew most often (about twice a year) is my Raspberry Imperial Stout. With a head and roasted flavor like a Guinness and around 7 percent alcohol, it ain't no sissy beer.

And the best part is, I grow my own raspberries and cascade hops. They're just starting to poke up out of the ground now. Aaaaah, spring!

[5Madman2]

Outstanding article-good luck in any competition.

I have never competed. Honestly, I'm kind of a throw it all in the boiler, cool it down, and get the yeast pitched kinda guy. If it tastes good, try to do the same next time

I have seen guys in the homebrew shops that make it sound more like molecular chemistry than something done for enjoyment. That just doesn't seem like fun.

From your article it looks like you have struck the righ balance between enjoyment and attention to detail. I can learn from you

[5Madman2]

My god I love that Liver is evil thing

[Horatio Gates]

I have never had a problem period.

I'd like to use my garage for brewing. I'm in the Cascade foothills and tend to be in a spot that develops weather. Being in the cul-de-sac at the end of the street, the wind blows everything down my way into my yard. Trash pick up day is always interesting to see what I'm getting blown my way from the neighbors

[DTogo]

An excellent reminder to set aside the rum and pour myself a cold homebrew this weekend instead!

[knews_hound]

I have my Brother (The Engineer) to thank for that.

I used to brew like you until he shamed me into being a bit more professional.

I have to admit, the results are not only much more repeatable, but generally a much higher quality as well.

The converted Ice Chest for a Mash Tun was a revelation to me.

And whatever you do, get some converted kegs.  The difference between brewing 5 gallons and 10 gallons is about 1/2 hour.

A half hour extra for twice the amount?   Deal.

I have plans for how to convert the kegs without welding if anyone is interested.  Total cost, minus the keg itself is 15 bucks.

Once again, a deal.

Mmmmmmmmm, Beeer



Cheers,

knewshound

Brew Your Own

[Ribeye]

I brew the same way you do.

I take Charlie's advice evertime. Don't get sloppy, but don't worry so much it's not fun. I like the beer I brew and have yet had a bad batch. Keep it clean, use fresh ingredients & tasty water, read up on recipes to experiment with and go to it! I've gone from full mash back to partial mash. It's easier with the kids and I still make great beer.

I don't have the patience to get technical with my IBU's, acid tests, etc....

[Lurker]

By all means please take it up again.

My first beer of 2006 is going to be a smoked Heffe Weisen. I plan on cooking the wort in my backyard over an open oak fire.

That beer is going to rock.

Now that I've found a good local source for wildflower honey, another batch of sparkling mead is going in the fermenter right after that.

L