Maryland Alcohol Tax Set To Rise Fifty Per Cent July 1 [Homebrewing]

June 30, 2011  |  1 Comments  |  by Ben Czajkowski  |  Homebrew

I learned something annoying today when I ventured out to Wells Discount Liquors this evening. There was a sign, in the front of the store, that read “Still Time To Stock Up Before Tax Hike”.

Maryland Beer Tax

Inquiries revealed that the tax is going up on alcohol, on July 1, 2011, from 6% to 9%. According to the Washington Post, this will help decrease underage drinking and alcohol abuse, according to advocates, while raising another $85M a year, in revenue. I have a feeling that the latter is really the key, there.

An extra few cents on a purchase isn’t going to deter underage kids who don’t have to purchase it. And if you’re suffering from alcohol abuse, you’re going to buy it anyway, regardless of the increase.

All the more reason that I am glad I homebrew.

Exploring The Thirsty Brewer Homebrew Store Or How I Almost Died (Not Really) [Homebrewing]

June 30, 2011  |  2 Comments  |  by Ben Czajkowski  |  Homebrew

Since moving to Maryland a month ago, I haven’t had a chance to explore what the state’s brewing scene has to offer. If it’s anything like its alcohol laws, then I’m in trouble. My queries to the locals about microbrews, craft beers, and where to buy them have come up drier than my mouth waiting for a decent beer out here that doesn’t come from my stash. I am moving from a place (Dayton) that is blessed with the powers of Belmont Party Supplies, which is among the nation’s best microbrew stores, and Brewtensils, their counterpart, homebrew store.

Since I had business to the northwest of the city this evening, I decided to stop by the Thirsty Brewer. The shop has received decent reviews on line, that I read.

The Thirsty Brewer

The-Thirsty-Brewer

I set my GPS on course for their address. Fifteen minutes later, I am in the parking lot for the Valley Wine Shop, in the middle of no where. My wife and I looked around at the small cluster of building; we see no signage for the store. I decide that I want to look inside the Valley Wine Shop. I walk into the Wine shop and stop in the entrance way. I look around; one side is stocked with wine; the other side looks like a shady butcher shop that I visited with Matt a couple years ago (basically, empty freezers). Nothing there worth even looking at.

My wife and I drive down to the corner, where there was an ice cream shop. I decide that I’m depressed and want a milkshake. I go in, and I ask the lady, while she’s making my strawberry milkshake, “Is there a place called Thirsty Brewer around here?” Her attitude totally changes; she gets short and snippy. Says she’s tired of answering that question. She manages to tell me that it’s back in the Valley Wine Shop. I say, “Really? I was just in there. I didn’t see it”. She snaps, “It’s in the basement. I’ve never been there.”

We drive back over, and park in the front this time. My wife walks to one side; I walk to the other. I don’t see stairs, but Heather does. She also found the sign for it, too. It’s this 3′x5′ nondescript board on the side of the building; there’s nothing to it. It was not visible from the road because it’s blocked by Valley Wine swag for shitty beer.

Tentatively, we go down the basement stairs, which are just covered in dripping water from something above. At the bottom of the stairs is an unmarked steel door. My first thought was, “we’re going to get murdered in here.” We go in and it’s like someone set up a homebrew shop in someone’s basement (which, I guess, isn’t a false statement). There are no windows. My wife said it reminded her of what a speakeasy would have looked like, in the 1920s and 1930s.

I browsed the stored, and I was happy with the stock that I found. They had supplies, in number, that were slightly smaller than Brewtensils. They have, basically, all I would need. Maybe skimpy on the specialty grains. I didn’t do an accurate inventory of what they have. The Thirsty Brewer did have a big-ass grain milling station, which I was glad to see. In stock, as well, was candi sugar, pre-packaged, which I hand’t seen before. This is used in Belgian beers, if I recall correctly. On the wall was a larger selection of spices, including cardamon seeds. They had beer kits that weren’t from Better Brewers, which I hadn’t seen before.

What impressed me most, though, was the decent selection of yeast, which was organized numerically. I was happy about that because, at Brewtensils, there was no organization to the yeast. It was all just tossed into bins; one had to dig to find anything. The hops, though, made me cringe a little. Their storage was little plastic tubs with lids, in a windowless, standing freezer. Each shelf had like an inch of frost. Now, I am no expert on how to store hops, but this just struck me as odd. I expected to open the tubs and find body parts.

I did find a strain of hops that I was not familiar with: Bramling Cross, which is apparently rarely talked about or stocked. There’s more information at the link.

My goal was to just browse and not buy anything, since I still need to make my mashtun and because there are a couple of Austin Homebrew Supply kits that I have been meaning to order and try. Mission success.

On the way home, I detoured through Loch Raven Resevior. Very nice and scenic. Going to have to go back with my camera and shoot some pictures of the dam.

Molasses Marzen

June 28, 2011  |  1 Comments  |  by Matt Hufford  |  Homebrew, Homebrew Recipes

Excited to start brewing lagers as soon as possible, I found a lager recipe and brewed it as soon as I had time to.  I kinda wanted to brew a true marzen, and at the same time, I wanted to experiment a bit with molasses.  I found the perfect recipe.

Given that I kinda like the question and answer format that I did in a previous post, I think I will continue using it:

  • This recipe looks similar to one I saw in Extreme Brewing by Sam Calagione.  Did you steal it?Well, first off, lists of ingredients are not copywrittable, so I didn’t steal it.  Second, I had to make a few changes to the recipe so that it could fit my methods.  Instead of steeping grain and using 6.6 pounds of light liquid malt extract, I mashed the specialty grains along with 11 pounds of 2 row.  To be more authentic and true to the original recipe, I could have mashed 11 pounds of pilsner, but that would have cost me more.  Since the only real difference in the final product would be that the color would be a little lighter, I figured it wouldn’t make much of a difference with how dark this beer is going to be.  I put in the molasses and brown sugar before the wort started boiling.  I skipped adding gypsum and Irish moss (if I added gypsum, crystals would probably start forming and my beer would end up having gravel in it because of how hard my water is).
  • Your recipes seem to be kinda terse and lack important details.  Could you post more specifics on your process and such?Sure, I could, but I am not sure what you, the reader, wants to know beyond what I already post.  Leave a comment clearly describing what additional information you would like, and I will start adding that to my posts.  I might update older posts with the information.For some details in general, I do single infusion mashes and batch sparge.  I aim my mash temperature to be at 153F, but don’t try to fiddle with it if it is off by a couple degrees.  My mash thickness is always 1.25 qt/lb.  I sparge with enough water to get 6-6.5 gallons of wort, which seems to usually be around 4 gallons.  I don’t mess with my water chemistry at all.
  • I don’t like beer.Then don’t drink beer? Not really sure how to respond to this. I get some really odd hate mail sometimes.
Brewing Sugars

The brown sugar and molasses I used. The molasses is sitting in hot water to make it easier to pour out of the jars.

Grains:

  • 11# 2 row
  • 1# Crystal 60L

Sugars:

  • 2# Light brown sugar
  • 24oz Molasses

Hops:

  • 1.5oz Chinook at 60 min
  • 1oz Saaz at 10 min

Yeast:

Prerequisites for Brewing a Lager

June 25, 2011  |  2 Comments  |  by Matt Hufford  |  Home Hacking, Homebrew

I will apologize in advance for the picture quality. I was going to use my point and shoot for the pictures, but I couldn’t find any batteries for my camera that weren’t dead. I had to use my phone’s camera instead. I really wish it had a better sensor and optics so that I could drop the point and shoot camera all together.

If you have been reading my posts carefully, you would remember that in my Oktoberfest post, I had been planning some sort of lager chamber.  Well, I trolled Craigslist for a bit to see if there were any good deals on mini-fridges that I could use for this purpose.  Not only did I find a mini-fridge that could be used for my purposes, it was much better than your typical mini-fridge.  I found a wine cellar fridge.

The lager fridge

The lager fridge. Cold crashing a beer to test it out.

This fridge has a digital temperature control built in, so this forgoes the need of having to buy an external temperature controller to regulate the temperature (the built-in thermostats on a typical fridge don’t give the control that is typically needed for lagering).  This cost be about the same as a normal used mini-fridge plus temperature controller, so I figure I am actually ahead because I don’t have to deal with the hassle of messing with an external temperature controller.

Now, for us extreme homebrewers, a simple fridge isn’t quite enough.  To aid in heat transfer between the bucket of fermenting beer and the air, we must add fans!  The fans will circulate the air to keep the whole fridge a consistent temperature, and I figure the moving air will transfer heat more efficiently from the bucket.

Rummaging through my spare computer/electronic parts, I was able to find exactly what I needed to get a couple working fans in my fridge (I am a programmer by trade after all): two computer fans and a 12v DC transformer.

Computer Fan

Computer fan, perfect for a fan that is going to be running constantly for a long time.

DC Transformer

DC Transformer that outputs 12v. Exactly what is needed for computer fans. Some computer fans can work with lower voltage, but will spin slower. 12v is the standard. The 1 amp this can output is way more than what is needed for a couple computer fans.

The assembly of the fan system was actually pretty simple.  Instead of stripping the wires for the fans (I don’t have a proper wire stripper, so this would be hard with how small the wires are), I removed removed the leads from the connector assembly.  Removing them was pretty easy.  I just pushed down on the metal catches with a knife and slid them out.

Fan connecter

The two metal spots here on the connector are the catches that keeps the wires in the connector. Push down on them with something small, and the wires slide right out.

Cut off the connector on the output wires from the transformer and strip the wires.  The hot wire on my transformer was marked, so I connected that to the red wire on the fans, and connected the other wire from the transformer to the blue wire on my fans.  I wired the fans in parallel instead of serial because I remember something from my engineering level physics classes in college about how that effects the resistance of the system and makes the voltage lower or something.  I really wish I remember the classes better.

Wires connected

Here is a shot of the wires connected together for a test. Do not leave them like this for any period of time outside a short test. Solder the connections, then insulate them with a heat shrink insulator or with electrical tape. It is very dangerous to leave any bare wire exposed.

After everything was all connected, I positioned the fans so that one would circulate the air up and down and the other would circulate the air around the lagering vessel and plugged it in.

Lager Fridge

You can kinda see the way the fans are positioned in this shot. If you want more pics of the setup, leave a comment saying what you'd like.

I think the fans are doing their job perfectly.  I noticed that after I had the air circulating system set up that the fridge seemed to cycle on more frequently, presumably because the fans were helped to cold crash the beer faster.  It would be nice to have a comparison test that compares how fast the fridge cools down the beer with and without the fans running, but doing that would be a lot of work for little to no pay off.

The War Against Earwigs – Day One: Beer Bombing [Gardening]

June 23, 2011  |  4 Comments  |  by Ben Czajkowski  |  Gardening, Homebrew

Last week, I noticed some small damage to my ichiban eggplant leaves, mainly tiny holes munched through some of the bigger leaves. I ignored it for a few days, chalking it up to normal insect activity.

Female Earwig

Female Earwig

Well, a couple days later, the holes were absolutely huge. The leaves still seemed to be functioning all right, but the damage had been done. I did some Internet research of images, and I found several people with the exact same problem that I am having.

EARWIGS!

Evil little bugs that looks to have horns. I grew up calling them “pincher bugs”. I don’t know if they’re actually malicious insects, but they’re causing my garden harm. And there is a ton of them around here, too, which is a problem to me. They go to town on my plants, during the evening. I thought they only feasted on decaying material, but apparently their refined palettes do not discriminate.

Earwig Damage On Ichiban Eggplant

Earwig Damage On Ichiban Eggplant

Earwig Damage On Ichiban Eggplant

Earwig Damage On Ichiban Eggplant

So, I set out to look for environmental friendly ways to dispose of them. I could have asked the bug guy, spraying poison on my neighbor’s bushes today to help me out; he came across as incompetent, though (kidding! I wouldn’t hire one of these guys). It turns out that earwigs like sugar and yeast; I am a homebrewer, so I have a ton of beer just sitting around. Actually, I have about a case of chocolate-mint stout that I made last year that just has not worked out at all. It has way too much of a carbonic bite to go along with the heavy over-carbonation.

I took two bottles outside, yesterday evening, and divided them between six cups (well, what was left of them after they exploded everywhere, when I opened them. Like frickin’ bottles of champagne). I covered over most of the tops of the cups with painter’s tape so that the little buggers couldn’t crawl out.

This morning, I found that I had managed to capture at least one. However, there was a casaulty in my War On Earwigs: there was a bee, drowned in one of the cups. I looked for better ways to catch them. I am going to mix up some beer, oil, and salt into a cottage cheese container, while cutting a smaller hole in the top of the lid. Hopefully, the earwigs just fall in. And drown.

Ichiban Eggplant Purple Blossom

Ichiban Eggplant Purple Blossom

Now, I only have 1,000,000 more to catch and kill.

Adding Calcium For Tomato Plants – A Step By Step Guide [Gardening]

June 22, 2011  |  3 Comments  |  by Ben Czajkowski  |  Do It Yourself - Gardening (DIY), Gardening

Tomatoes are a plant that requires more of some nutrients and less of others. One of the ones that it requires more of is calcium.

Plants like tomatoes use the calcium to produce strong cell walls, which help protect the plant from attacks by evil pathogens that cause disease. In addition to fighting disease, tomatoes also process the alkaline metal for enzyme activity and metabolism.

Blossom End Rot
Blossom End Rot (From Wikipedia)

One of the biggest plagues to tomato plants is blossom end rot (or BER). This funky-sounding plague is a develops in tomatoes due to a calcium deficiency (or a watering issue). It manifests itself as a watery spot near the blossom end (the bottom, the butt, etc) when the tomato has begun to develop. Eventually, the spot will spread like a cancer. And it will be game over for that fruit.

Roma Tomatoes

Roma Tomatoes That Fell To Blossom End Rot

I’ve been down this road before, mostly with Roma tomatoes, when I first started gardening. It really killed a bumper crop before I realized what was going on. Lesson learned!

So, here’s how to start off your tomato plant right! Putting the calcium right at the root ball means that it’s going to get drawn right in. The process is extremely simple.

Here are some good calcium sources: limestone (caution on that one, apparently), gypsum, Tums, egg shells, powdered milk, and bone meal tea. Me, I prefer to use old calcium supplement tablets.

Here is how I apply the calcium, to start:

1. Crush the tablets up into a fine powder. Make it look like cocaine. if you want to, cut it with a razor and pretend it is mountains of cocaine from Scarface.  Just don’t snort it? Your parents would be mad at me. I used a mortar and pestle. These tablets are fairly weak.

Ground Calcium Tablets

Ground Calcium Tablets

2. Prepare your planting container. Since it’s a tomato, make sure the container is deep.

Prepare Your Tomato Container

Prepare Your Tomato Container

3. Dig a hole for the tomato. Don’t worry about making the hole deeper than the root ball. Tomatoes are, like, the only plant that you can bury the stem, and the plant will benefit from it. The stem will begin producing roots, and the plant will grow bigger and stronger.

Dig Hole For Tomato

Dig Hole For Tomato

4. Put the calcium in the hole.

Put Calcium Powder Into Hole

Put Calcium Powder Into Hole

5. Place the tomato in the hole.

Place Tomato In Hole

Place Tomato In Hole

6. Bury it and repeat as necessary!

Repeat Tomato Planting

Repeat Tomato Planting

7. Put up tomato cages and markers.

Put Up Tomato Cages And Markers
Put Up Tomato Cages And Markers

8. ???

9. Profit! In a few months when you have delicious fruits. You might need to apply more calcium every month or so. Find a way to deliver it from the soil. Make a tea from it. Fair easy!

Oktoberfest Recipe! [Homebrewing]

June 21, 2011  |  1 Comments  |  by Matt Hufford  |  Homebrew, Homebrew Recipes

I foresee a few questions upfront about me posting this recipe.

  • Didn’t you already brew this weekend?  How much do you need to brew? What are you doing with all the beer???No, I did not.  The previous recipe I posted this weekend was actually brewed last weekend.  I’ve been posted them a while after I had brewed them.  I am lazy.  I am going to make an effort to post these within a day or two of brewing.  My friends tend to drink a lot of my beer.  I don’t mind at all, as it means I get to brew more.  I think the only time I complained was when I brewed a beer so delicious that I didn’t want to share it with anyone else.
  • Why are you brewing an Oktoberfest beer so early?  October is so far away!Oktoberfest is in September, not October.  Don’t ask me why; ask those silly Germans.  Maybe it has something to do with schadenfreude?   (Ok, yes, my ancestors are from Germany, but I have no idea why.  Maybe Wikipedia could inform you as to why.)
  • Oktoberfest beers are lagers, not ales.  You used the wrong yeast and fermentation temperature.You got me there.  I currently don’t have the equipment or space to be able to brew a lager.   I want to age it at lagerish temps using some kind of aging chamber and ice.  No idea how this will work out, or even how I will do it.  I figure I have a few weeks to figure this out, as I will probably also be priming the keg with sugar to carbonate it.  This probably won’t end up happening as time/effort/cost could be prohibitive.  If successful, I will probably try to age all of by beers like this.  If anyone has any suggestions/ideas, I would be glad to hear them.

Continue reading “Oktoberfest Recipe! [Homebrewing]” »

Monday Garden Update – Eggplant Blossom Beauty [Gardening]

June 20, 2011  |  Comments Off  |  by Ben Czajkowski  |  Gardening

It was a good week, the garden. Almost everything has flowers on it. This is my first time growing eggplants, so I have been unaware how beautiful the blossoms can be. And they haven’t even bloomed yet.

Ichiban Eggplant Bloom

Ichiban Eggplant Bloom

Heather and I also picked up several new additions:

-Another tomato, an heirloom that I can’t remember right now
-Rainbow pepper of some kind that I hadn’t seen before. Even the guy selling them was confused as to where it came from
-Chives
-2 jalapenos

And all the plants have been potted up, at this point.

Potted Up Tomatoes In Sub-Irrigated Tote

Potted Up Tomatoes In Sub-Irrigated Tote

Even some with pepper plants with…peppers!

Green Pepper Fruits

Green Pepper Fruits

My indoor lettuce has sprouted. I currently have 11 seedlings for baby romaine lettuce. Unfortunately, that’s over only four containers. So, I’m going to have to trim it down a bit. Also, two of my spinach plants have come up. However, that’s 2/23 containers. A horrible, horrible ratio. So, either the seeds aren’t viable or I killed them somehow.

Baby Romaine Lettuce Sprout

Baby Romaine Lettuce Sprout

And the Cascade hops rhizomes are doing well. One of them is almost a foot long, at this point. And it’s only going to grow more vigorously, at this point. I’m so glad that I didn’t lose either of them.

Cascade Hops Vine

Cascade Hops Vine

More later this week: how to apply calcium to tomatoes and how to create a worm bin!

Amber Ale

June 18, 2011  |  2 Comments  |  by Matt Hufford  |  Homebrew, Homebrew Recipes

An amber has been brewed.  It isn’t really anything special, but a normal, run of the mill beer is nice every once in a while.  While brewing this beer, I noticed that it didn’t look like all the grains were crushed when after they passed through my grain mill.  I guess it is time to get a feeler gauge and make sure the gap is set correctly.  I guess with the number of batches that have been made using my mill that either the points on the rollers have worn down a little or the gap has slowly worked itself open a little.

Grains:

  • 12# 2 row
  • 1# Caramunich
  • 1# Munich
  • 0.5# Crystal 40

Hops:

  • 1.25 oz Perle @ 60 min
  • 0.25 oz Perl @ 30 min
  • 0.5 oz Perle @ 5 min

Yeast:

  • Nottingham

Foreign Extra Stout

June 11, 2011  |  Comments Off  |  by Matt Hufford  |  Homebrew, Homebrew Recipes

I brewed a recipe called “Foreign Extra Stout”.  I think it is supposed to be a clone of Guinness’ Foreign Extra Stout.  I was intrigued by the sheer number of flaked grains that this recipe uses.  My only thought it that it has to give the beer amazing head and mouth-feel.  I guess I’ll just have to wait to figure out if this is the case.

Grains:

  • 9 lb Pale Malt
  • 2.5 lb Flaked Barley
  • 1 lb Flaked Oats
  • 3/4 lb Black Barley
  • 1/4 lb Chocolate Malt
  • 1/4 lb Flaked Wheat

Hops:

  • 1 oz Challenger @ 60
  • 2 oz Goldings @ 40
  • 1 oz Challenger @ 30

Yeast:

  • Nottingham

Because of the large amount of flaked grains, I mashed this beer for 90 minutes instead of the usual 60.