2008 Pumpkin Porter

This was posted to my personal blog in September of 2008…

Finding the time to brew (and do other household projects) has been tougher and tougher, especially now that our 1 year old daughter is mobile (and loves to climb). Keeping an eye on our 1 and 3 year old has forced me to start brewing in the evening until late into the night (or morning). Well, Sunday night I got a chance to brew a pumpkin porter. I’ll post the recipe here shortly, but it was based on one I found in Extreme Brewing by Sam Calagione of Dogfish Head.. I was just happy to brew again after about a 8 week hiatus.

1 gallon of water
60 oz of pure Libby’s pumpkin
Boiled it for 20 minutes
Let sit for 2 hours (not by choice, the kids were acting up)
Added 1 gallon of water
Brought to 156 degrees and added crushed grains in grain bag:
1 lb Briess Chocolate Malt – 6-row Lovibond 350
1.5 lb Briess 2-row Pale Malt Lovibond 1.5
Added 2 tsp of gypsum
Maintained the heat between 153 – 157 degrees for about 45 minutes
Removed the grain bag and strained some of the pumpkin out (as best I could)
Added 4 gallons more water and brought to a boil and added
1 oz Kent Goldings (product of UK) pellet hops A.A. 4.8%
Boiled for 40 minutes, then added
3 lbs Muntons Plain Amber Dry Malt Extract (color 20 EBC)
3.3 lbs Muntons Light Liquid Malt Extract (color 8-12 EBC)
.5 lbs of Lactose
1 oz Ken Goldings (product of USA) pellet hops A.A. 4.5%
2 tsp of Irish Moss
Boiled for 10 more minutes and added
.5 oz Cascade pellet hops A.A. 6.3%
.5 lb corn sugar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Boiled for 10 more minutes and removed from heat.
It cooled down slowly over 24 hours.
Original Gravity = 1.074
Shook the carboy vigorously and added Coopers Dry Ale Yeast – 7.5 grams

It started fermenting today, so I’ll try and keep you updated on its progress. I’m still debating adding 15 oz. more of pumpkin and 1/4 teaspoon of each of the spices to the secondary. Your thoughts?

Challenge: build “MicroSXSW” to bring back fun at SXSW

I read a great article from Robert Scoble on his blog Scoblizer about the growth of SXSWi. He discusses the explosive growth of it, and what can be done to bring back some of the intimacy and true connections that make this a great growth and learning experience.

Do we turn SXSW into something that really becomes a parody of itself, or do we try to save it?

Me? I want to get more of those intimate experiences we used to have. I remember when the entire Web Standards Project fit at one picnic table. I remember having a fun conversation with a small group, all huddled around Craig Newmark in the rain at a BBQ place across the street. I remember being able to get into parties without being a VIP and last year the VIPs even had to wait in line at nearly every party. Heck, I remember when Scott Beale Tweeted in 2007 that he was sitting all alone in an empty pub and I joined him and had a leisurely beer at a picnic table with him and a few other friends. Those days are seemingly gone.

Can we bring them back?

Visit An industry challenge: build “MicroSXSW” to bring back fun times at SXSW at Scoblizer to give your input and suggestions.

SXSW: Bizness, brews, and bonding

SXSW Flashback: Remember three things, Koz.

St. Louis Mini Micro Brew Tour

This past weekend, I visited St. Louis and got to play a couple of rounds of golf and visit several microbreweries. As you can imagine, a very fun and relaxing weekend was had. On Friday evening, our first stop was The Stable, a somewhat new brewpub and microbrewery in the old stables of the Lemp Brewery (almost across the street from A-B). Looking at their brew system, it looks like they’re just getting started brewing their own and it looked like it was about a 20-25 gallon brew system. Despite only having one of their beers on tap – the Marzen, which was quite good – they did carry quite a nice selection of local and regional brews on tap. I was able to try another newer nearby brewery’s beer, which was recommended by my friend – Charleville Brewery‘s Hoptimistic. Our next stop was Mattingly Brewing Company, where I had the brown ale and their tripel. Both were pretty good. Our next stop for the evening was Square One Brewery in Lafayette Square. I had the IPA from the cask and their Single Malt Scotch Ale. Not bad, but both seemed a little on the light side. We stopped at Randall’s to pick up some bottles to go, and I got some of Charleville’s Hoptimistic and Amber Ale, some Schlafly APA, Racer 5 IPA, and some of Avery’s Maharaja. Our last stop of the evening, was the Cabin Inn at the City Museum – not a microbrewery, but a unique bar where we could get Schlafly.

Saturday was an early tee time at Tapawingo National Golf Course, but we finished in perfect time to enjoy lunch at Schlafly’s Bottleworks. There, I enjoyed their Helles Summer Lager and their Export IPA… both very good. The rest of the afternoon/evening was spent laying by the rooftop pool watching the activity at the City Museum and enjoying some of my homebrews. Sunday was a rough morning, but we managed to get in a round at Annbriar Golf Course before I headed home.

A great weekend, which I can’t wait to repeat again soon!

Seriously Miller Light?

Watcing the NCAA basketball tournament I keep seeing ads for Miller Light. What bugs me about the ads are Miller’s references to their “triple hops brewed, adding hops at three points during the brewing process.”. First, having tasted Miller Light, I’m surprised they would brag about this since the hop flavor is barely noticeable. Second, despite showing nice freshly grown hops in the ad, I’d be willing to bet you’d only find hop extract in Miller Light’s brewing process. Finally, being a homebrewer, the practice of adding hops three times during brewing is pretty standard, and is probably a claim AB, Coors, or your local brewpub could make… It’s really not a differentiating factor. With the growth of the craft brew movement, it just seems a little odd to try to promote your pilsner on the merit of hop additions.

2008 Pale Ale

This was originally posted on my personal blog in 2008…

I brewed a Pale Ale this past weekend. It might be close to an IPA, but I’m not sure. Here’s the recipe…

Steeped .5 lb of Crystal 40L for 24 hours in 5.75 gallons of hot water from the tap
Brought up to 155F and let sit at that temp for 30 min.
Brought to a boil and removed grains.
1 oz. Cascade hops A.A. 6.3%
Boiled for 30 min.
.5 oz. Cascade hops A.A. 6.3%
2 cups of corn sugar
2 cans of Alexanders Sun Country Pale Malt Extract
1 tsp Irish Moss
Boiled for 15 min.
.5 oz. Cascade hops A.A. 6.3% Boiled for 10 min.
.5 oz. Cascade hops A.A. 6.3%
Boiled for 5 min. and removed from heat
Cooled the wort and added Muntons Gold yeast at around 79F
Gravity = 1.066

I’m planning on dry hopping (my first experiment with dry hopping) with .5 oz. Cascade hops A.A. 6.3% after a week in the primary and let sit for another week in the primary before transferring over to the secondary. Again, I’ll let you know how it goes.

Brewed a Pumpkin Porter

Finding the time to brew (and do other household projects) has been tougher and tougher, especially now that our 1 year old daughter is mobile (and loves to climb). Keeping an eye on our 1 and 3 year old has forced me to start brewing in the evening until late into the night (or morning). Well, Sunday night I got a chance to brew a pumpkin porter. I’ll post the recipe here shortly, but it was based on one I found in Extreme Brewing by Sam Calagione of Dogfish Head.. I was just happy to brew again after about a 8 week hiatus.

1 gallon of water
60 oz of pure Libby’s pumpkin
Boiled it for 20 minutes
Let sit for 2 hours (not by choice, the kids were acting up)
Added 1 gallon of water
Brought to 156 degrees and added crushed grains in grain bag:
1 lb Briess Chocolate Malt – 6-row Lovibond 350
1.5 lb Briess 2-row Pale Malt Lovibond 1.5
Added 2 tsp of gypsum
Maintained the heat between 153 – 157 degrees for about 45 minutes
Removed the grain bag and strained some of the pumpkin out (as best I could)
Added 4 gallons more water and brought to a boil and added
1 oz Kent Goldings (product of UK) pellet hops A.A. 4.8%
Boiled for 40 minutes, then added
3 lbs Muntons Plain Amber Dry Malt Extract (color 20 EBC)
3.3 lbs Muntons Light Liquid Malt Extract (color 8-12 EBC)
.5 lbs of Lactose
1 oz Ken Goldings (product of USA) pellet hops A.A. 4.5%
2 tsp of Irish Moss
Boiled for 10 more minutes and added
.5 oz Cascade pellet hops A.A. 6.3%
.5 lb corn sugar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Boiled for 10 more minutes and removed from heat.
It cooled down slowly over 24 hours.
Original Gravity = 1.074
Shook the carboy vigorously and added Coopers Dry Ale Yeast – 7.5 grams

It started fermenting today, so I’ll try and keep you updated on its progress. I’m still debating adding 15 oz. more of pumpkin and 1/4 teaspoon of each of the spices to the secondary. Your thoughts?

Brewed a Pale Ale

I brewed a Pale Ale this past weekend. It might be close to an IPA, but I’m not sure. Here’s the recipe…

Steeped .5 lb of Crystal 40L for 24 hours in 5.75 gallons of hot water from the tap
Brought up to 155F and let sit at that temp for 30 min.
Brought to a boil and removed grains.
1 oz. Cascade hops A.A. 6.3%
Boiled for 30 min.
.5 oz. Cascade hops A.A. 6.3%
2 cups of corn sugar
2 cans of Alexanders Sun Country Pale Malt Extract
1 tsp Irish Moss
Boiled for 15 min.
.5 oz. Cascade hops A.A. 6.3% Boiled for 10 min.
.5 oz. Cascade hops A.A. 6.3%
Boiled for 5 min. and removed from heat
Cooled the wort and added Muntons Gold yeast at around 79F
Gravity = 1.066

I’m planning on dry hopping (my first experiment with dry hopping) with .5 oz. Cascade hops A.A. 6.3% after a week in the primary and let sit for another week in the primary before transferring over to the secondary. Again, I’ll let you know how it goes.

Moved Hefe to Secondary

Last week was busy and I had a wedding this past weekend, so I finally moved the hefeweizen over to the secondary after 2 weeks in the primary. Again, I’m experimenting a little… I went to a local flea market and bought a 5 gal. carboy for $6. This allowed me to split the 6 gallons into 2 carboys – 1 with 2.5 gal. and one with 3.5 gal. In the secondary carboy with 2.5 gallons, I added 1 can of Oregon red raspberries with juice to make a raspberry hefeweizen. Again, I’ll let you know how it turns out when I bottle it in a week.

I’ve already purchased the ingredients to brew an IPA this weekend… This is partly because of my excitment that my local homebrew shop finally has a new supply of hops. I bought several packs of Cascade hops for my upcoming IPA recipe. I’ll post the recipe next week after I brew.

Moved Hefe to the Secondary

Last week was busy and I had a wedding this past weekend, so I finally moved the hefeweizen over to the secondary after 2 weeks in the primary. Again, I’m experimenting a little… I went to a local flea market and bought a 5 gal. carboy for $6. This allowed me to split the 6 gallons into 2 carboys – 1 with 2.5 gal. and one with 3.5 gal. In the secondary carboy with 2.5 gallons, I added 1 can of Oregon red raspberries with juice to make a raspberry hefeweizen. Again, I’ll let you know how it turns out when I bottle it in a week.

I’ve already purchased the ingredients to brew an IPA this weekend… This is partly because of my excitment that my local homebrew shop finally has a new supply of hops. I bought several packs of Cascade hops for my upcoming IPA recipe. I’ll post the recipe next week after I brew.

Say No to Bud InBev Deal

I’m not sure if you’ve been following the news lately regarding Anheuser-Busch, but they could be taken over by InBev. Here’s the story…

Why discuss this in my media, marketing, advertising, online marketing, homebrewing blog?

Anheuser-Busch has been a pioneer within the digital media space. Despite the fact that Bud.tv failed, both AB and the online marketing community learned quite a bit from its branded online video effort. You can’t have continued success without a few failures, and AB took the failure in stride and appears to have grown to be better online marketers because of it.

From all accounts I’ve heard, InBev is good at making these types of companies work more efficiently. Most analysts are pretty sure that InBeb will implement its cost-cutting measures at AB if it purchases it. Most of the time, cost-cutting measures start with marketing budgets. You can be sure that if this is the case, you won’t see nearly as much experimentation coming from AB in terms of online marketing (and certainly not to the level of investment as Bud.tv). While it’s obvious that larger companies have still not completely jumped into online marketing, it will be disappointing if experiments like Bud.tv no longer allowed to take place.