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The San Francisco Big Bus Tour and Fly Fishing Come Together

The first picture is a bud from a set of complimentary earbuds given to us on the San Francisco hit-or-miss-depends-on-your-guide-and-good-luck-finding-your-stop Big Bus Tour (overall a worthwhile and fun experience!). Luckily they give you earbuds so you can hear the tour guide, because it can get awful windy up on top an open bus. These headphones have thin blue- and brown-colored copper wires running up the left and right earbuds that are appropriately malleable for fly tying. This amount of copper wire (string?) is the *perfect* amount of wire to make a weighted wooly bugger. We're talkin about sinking 4" per second (tested in the toilet!). I wrapped the copper wire around a size 8 hook with some olive marabou and rust-colored chenille to make a simple wooly bugger. Instead of head cement, I added a bit of my mom's nail glue to finish the head which isnt pictured. The only thing left is to see if fish will take it.

#flyfishing #upcycle #sanfrancisco #stillwater

pulled in a bluegill and crappie on the 4wt fly rod with a black dry fly @ rock creek lake, ia / usa

#flyfishing

Brewed up a big belgian quad today. There was almost 20lbs of grain in the mash. The last time I had this much grain, my efficiency was a lot lower than I expected, so the target was 65% efficiency this time. Surprisingly, it hit 85% efficiency which put the original gravity waaaaay above what I was expecting. Instead of 1068, it was a whopping 1089! I had to cut back on the candi syrup to keep it under 13% abv. Hopefully it only attenuates down to 1016 (and not 1012) which would put it at a reasonable 12% abv which puts it in spitting distance to rochefort 10 which was the inspiration for this one. The color looks a lot lighter than rochefort 10. Quad (18 Jul 2017) Belgian Dark Strong Ale (18 E) Type: All Grain Batch Size: 26,00 l Boil Size: 30,06 l Boil Time: 90 min Equipment: Brouwland 20L (BIAB) Efficiency: 65,00 % (Actual 85%) Ingredients Amt Name Type # %/IBU 7,00 kg Pilsen (Dingemans) (3,2 EBC) Grain 1 68,0 % 1,00 kg Munich (Dingemans) (10,8 EBC) Grain 2 9,7 % 0,50 kg Aromatic Malt (Dingemans) (37,4 EBC) Grain 3 4,9 % 0,30 kg Special B (Dingemans) (290,6 EBC) Grain 4 2,9 % 30,00 g Northern Brewer [8,50 %] - Boil 60,0 min Hop 5 19,4 IBUs 30,00 g Styrian Goldings [5,40 %] - Boil 30,0 min Hop 6 9,5 IBUs 20,00 g Styrian Goldings [5,40 %] - Boil 15,0 min Hop 7 4,1 IBUs 1,0 pkg Belgian Abbey II (Wyeast Labs #1762) [124,21 ml] Yeast 8 - 1,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 9 14,6 % Gravity, Alcohol Content and Color Est Original Gravity: 1,085 SG Est Final Gravity: 1,008 SG Estimated Alcohol by Vol: 10,2 % Bitterness: 32,9 IBUs Est Color: 86,7 EBC Measured Original Gravity: 1,106 SG Est Final Gravity: 1,012 SG (85% eff) Est ABV: 12,6 % Mash Profile Mash Name: Single Infusion, Light Body, Batch Sparge Sparge Water: 15,00 l Sparge Temperature: 180,0 F Total Grain Weight: 10,30 kg Mash Steps Name Description Step Temperature Step Time Mash In Add 22,95 l of water at 159,1 F 148,0 F 75 min

#homebrew quad belgianbeer

You never know what you will find on the way home from the tax office. Westvleteren 8, 12 and blond

The second incarnation of Maison de la Saison. Weighed in at a hefty 7.9% ABV after pitching onto the white labs 3724 yeast cake and adding 0.75kg of corn sugar after 10 days then finishing at a super dry SG 1001. Some sulphur aroma escaped after opening the airlock which faded, and the flavor still carries those yeasty, estery flavors of 3724 despite pitching onto a full yeast cake. Gotta love the subtle citrus flavor from the mandarina bavaria. Saison Deux Saison (16 C) Type: All Grain Batch Size: 25,00 l Boil Size: 29,00 l Boil Time: 60 min Date: 04 Apr 2017 Gravity, Alcohol Content and Color Est Original Gravity: 1,061 SG Est Final Gravity: 1,005 SG Estimated Alcohol by Vol: 7,4 % Bitterness: 27,5 IBUs Est Color: 11,3 EBC Ingredients Amt Name Type # %/IBU 5,00 kg Pale Ale (Dingemans) (6,5 EBC) Grain 1 76,3 % 0,50 kg Oats, Flaked (2,0 EBC) Grain 2 7,6 % 0,30 kg Cara 20 (Dingemans) (45,3 EBC) Grain 3 4,6 % 20,00 g Northern Brewer [7,00 %] - Boil 60,0 min Hop 4 12,9 IBUs 5,00 g Columbus/Tomahawk/Zeus (CTZ) [15,50 %] - Boil 50,0 min Hop 5 6,8 IBUs 10,00 g Mandarina Bavaria [9,50 %] - Boil 15,0 min Hop 6 4,3 IBUs 20,00 g Mandarina Bavaria [9,50 %] - Boil 5,0 min Hop 7 3,5 IBUs 1,0 pkg Belgian Saison (Wyeast Labs #3724) [124,21 ml] Yeast 8 - 0,75 kg Corn Sugar (Dextrose) (0,0 EBC) Sugar 9 11,5 % Measured Original Gravity: 1,053 SG Measured Final Gravity: 1,001 SG Actual Alcohol by Vol: 6,8 % Notes dough in 159F and mash 16L @ 146F sparged w 18L @ 180F preboil 29L: H: 1045 @ 62F R: 1044/1045 postboil 25L: H: 1051 @ 80F = 1053 will add 0.4kg of dextrose on 18.apr.2017 10.apr.2017: H: 1005 @ 74F (1006)` 14.apr.2017: H: 1005 Added 750g of dextrose 15.may.2017: H: 1001 Added 206g of priming sugar SG 1061 to FG 1001 = 7.9% ABV

#homebrew saisonbier

#endlessApps

Just laid out the beer conditioning schedule for 2017 to be sure to try some different styles. If the schedule sticks, there should be one new traditional beer each month. Alongside these will be plenty of burly IPAs, roasty stouts, and wild&funky saisons. The first long conditioning beer this year will be Russian Imperial Stout that'll be ready in December which is inspired by the BYO recipe for North Coast's Old Rasputin. The second runnings will turn into a small stout.

My Rasputin (Imperial Stout 9,4% ABV)

Batch Size: 25,00 l Mash: 66,7C for 60 min Boil Time: 60 min Fermentation: Ale, Two Stage OG: 1,091 SG FG: 1,020 SG ABV: 9,4% IBUs: 66,2 EBC: 60,0

Ingredients

5,50 kg - Pale Malt, Maris Otter 59,8 % 0,61 kg - Caramel/Crystal Malt (30L) 6,6 % 0,52 kg - Caramel/Crystal Malt (120L) 5,7 % 0,26 kg - Chocolate Malt 2,8 % 0,15 kg - Roasted Barley 1,6 % 0,15 kg - Special B (Dingemans) 1,6 % 100,00 g - Cluster [7,00 %] - 60,0 min 44,0 IBUs 20,00 g - Columbus/Tomahawk/Zeus (CTZ) [15,50 %] - 60,0 min 19,5 IBUs 1,22 tsp - Irish Moss - 10,0 mins 2,00 kg - Light Dry Extract 21,8 % 30,32 g - Northern Brewer [8,50 %] - 2,0 min 1,4 IBUs 25,49 g - Centennial [10,00 %] - 2,0 min 1,4 IBUs 1,0 pkg Safale American US-05

#homebrew RIS

A Mosaic and Cascade Pale Ale

tasting notes: good carbonation. light cascade citrus on the nose with malt in the background that carries some grassiness from the mosaic. upon tasting, a background layer of stone fruit aroma gives way to the sweetness from dry biscuit malt accentuated by mosaic's passion fruit character. served very cold which may mask some slight grassiness. an almost cloying malt sweetness balanced by strong fruit flavors/aroma countered by a firm, perceptible bitterness. ---- Batch Size: 3.43 gal Style: Imperial IPA (14C) Boil Size: 3.70 gal Style Guide: BJCP 2008 Color: 6.8 SRM Equipment: Mike's Pot (3.5 Gal/12 L) - Mini-BIAB Bitterness: 81.2 IBUs Boil Time: 60 min Est OG: 1.076 (18.4° P) Mash Profile: BIAB, Full Body Est FG: 1.015 (3.9° P) Fermentation: Ale, Two Stage ABV: 8.1% Taste Rating: 30.0 Ingredients Amount Name Type # 5 lbs 8.18 oz Pale Ale (Dingemans) (3.3 SRM) Grain 1 1 lbs 10.46 oz Pilsen (Dingemans) (1.6 SRM) Grain 2 7.05 oz Cara 20 (Dingemans) (23.0 SRM) Grain 3 1.76 oz Biscuit (Dingemans) (22.5 SRM) Grain 4 0.35 oz Cascade [5.5%] - Boil 60 min Hops 5 0.35 oz Magnum [14.0%] - Boil 60 min Hops 6 0.18 oz Mosaic (HBC 369) [12.2%] - Boil 60 min Hops 7 0.35 oz Mosaic (HBC 369) [12.2%] - Boil 30 min Hops 8 0.18 oz Cascade [5.5%] - Boil 30 min Hops 9 0.35 oz Mosaic (HBC 369) [12.2%] - Boil 15 min Hops 10 0.18 oz Cascade [5.5%] - Boil 15 min Hops 11 0.35 oz Cascade [5.5%] - Boil 5 min Hops 12 0.35 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 13 0.35 oz Cascade [5.5%] - Steep 5 min Hops 14 0.35 oz Mosaic (HBC 369) [12.2%] - Steep 5 min Hops 15 1 lbs 1.64 oz Corn Sugar (Dextrose) (0.0 SRM) Grain 16 0.53 oz Cascade [5.5%] - Dry Hop 3 days Hops 17 0.35 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 18

wild hops from stajerska region + wild yeast from the kitchen orchid + red currants, racked to secondary fermentor.

This Weekend’s Brew

This weekend marked 5 years since Jake and I brewed our first batch of beer! I hope this beer turns out intensely fruity and juicy (mango+passionfruit) with the mid boil and late addition Styrian Wolf and Mosaic hops. The addition of Cascade and Mandarina Bavara should give it a light citrus flavor and aroma. It should clock in at about 6.5% ABV and almost 70 IBUs. Recipe: Mosaic Wolf Style: American IPA TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 12.00 l Post Boil Volume: 10.50 l Batch Size (fermenter): 12.00 l Bottling Volume: 11.17 l Estimated OG: 1.066 SG Estimated Color: 11.8 EBC Estimated IBU: 67.7 IBUs Brewhouse Efficiency: 80.00 % Est Mash Efficiency: 90.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 2.50 kg Pale Ale (Dingemans) (6.5 EBC) Grain 1 82.0 % 0.20 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2 6.6 % 5.00 g Magnum [14.00 %] - Boil 60.0 min Hop 3 11.8 IBUs 5.00 g Mosaic (HBC 369) [12.25 %] - Boil 60.0 m Hop 4 10.3 IBUs 5.00 g Styrian Wolf [13.60 %] - Boil 60.0 min Hop 5 11.4 IBUs 5.00 g Mosaic (HBC 369) [12.25 %] - Boil 30.0 m Hop 6 7.9 IBUs 5.00 g Styrian Wolf [13.60 %] - Boil 30.0 min Hop 7 8.8 IBUs 10.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 8 7.5 IBUs 10.00 g Styrian Wolf [13.60 %] - Boil 10.0 min Hop 9 8.3 IBUs 5.00 g Cascade [5.50 %] - Boil 10.0 min Hop 10 1.7 IBUs 10.00 g Cascade [5.50 %] - Steep/Whirlpool 0.0 Hop 11 0.0 IBUs 10.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 12 0.0 IBUs 10.00 g Styrian Wolf [13.60 %] - Steep/Whirlpool Hop 13 0.0 IBUs 0.8 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 - 0.35 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 15 11.5 % 15.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 16 0.0 IBUs 15.00 g Styrian Wolf [13.60 %] - Dry Hop 5.0 Day Hop 17 0.0 IBUs 10.00 g Mandarina Bavaria [9.50 %] - Dry Hop 5.0 Hop 18 0.0 IBUs

the palada in the town of baška @ krk island, croatia - 17 june 2016 (iPhone w/ HDR via Lightroom)

Hop haul from mojepivo.com -- 300 g cascade, 100 g hull melon, 100 g mandarina bavaria, 100 g citra, 100 g amarillo, 100 g styrian wolf, 100 g styrian experimental 102/44

safale 05 going to work

Kitchen Orchid Wild Yeast Update: Added some more orchid petals to some sediment from the previous petals. The jury is out whether it is yeast or not. It may just be lactobacillus.

Weekend Brew Notes

Added a petal from one of our kitchen's orchids to some wort to capture wild yeast for a summer saison.

Put in 3 gallons of a session pale ale into the fermentor

Took refractometer readings of last week's 3-gallon batch of maris otter/pilsner, bittered with columbus and late-hopped with styrian. after 7 days it's at 8.0 and 8.5% abv (which is about 1% higher than expected).

This Weekend’s Brew: Nanjing ‘07 Weißbier

Looking forward to another fun two-beer-brew this weekend: German Wheat beer and another big IPA. Got all my ingredients ordered from mojepivo.com. For malt, I'll use some bavarian pilsner and bavarian wheat (both from rhön malz). Hops will be Slovene Styrian Goldings. Yeast will be safale wb-06 which should finish a bit dry, so I've had to make a few adjustments. I'm going to try something a bit crazy with the fermentation: 2-days @ 62* F (17C) to coax out big clove notes and raise it up to 76* F (24C) to bring out some banana flavor. It could be a disaster with tons of weird/terrible flavors, and we'll soon find out.

HOME BREW RECIPE:

Title: Nanjing '07 Weisßbier

Brew Method: All Grain Style Name: Weissbier Boil Time: 90 min Batch Size: 11 liters (ending kettle volume) Boil Size: 13 liters Boil Gravity: 1.047 Efficiency: 65% (ending kettle)

STATS:

Original Gravity: 1.055 Final Gravity: 1.011 ABV (standard): 5.79% IBU (tinseth): 12.62 SRM (morey): 4.02

FERMENTABLES:

1 kg - German - Pilsner (33.3%) 2 kg - German - Wheat Malt (66.7%)

HOPS:

10 g - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 60 min, IBU: 12.62

MASH GUIDELINES:

1) Infusion, Temp: 70 C, Time: 60 min, Amount: 12 L Starting Mash Thickness: 2.9 L/kg

YEAST:

Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 Starter: No Form: Dry Attenuation (avg): 86% Flocculation: Low Optimum Temp: 12.22 - 25 C Fermentation Temp: 18 C

Generated by Brewer's Friend - http://www.brewersfriend.com/ Date: 2016-04-19 00:56 UTC Recipe Last Updated: 2016-04-19 00:56 UTC

#homebrew

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