Selling the Rooftop Brewery

Here goes nothing. I haven’t brewed in nearly 3 years. And when I find spare time, there are like 8 other things I’d rather do first. So I’m selling the full Rooftop Brewery in it’s complete glory. If you’re in the market, now might be the time to pick up a brewery capable of brewing 10 gallons of god’s pure nectar. Not to brag, but it has made some stellar beers. Beers that are better on average than the mediocre stuff you tend to get at McMenamins for like $6 a pint. You can do better.

a kettle, keg kettle, and mash tun

A bunch of adjuncts two carboys, two buckets, a flask, and a bottle capper

SaveSave

Citra hops taste like cat piss

Citra hops can just go to hell.

No posts in over 2 years

I’ve not brewed in 2 years. It’s not that I’ve stopped drinking beer, it’s just that I’ve seen the 6 hours it takes to brew a batch of beer and decided to use my time in some other way. Kids, Fishing, Camping, etc. I’m dragging my feet, but I’m prepping to sell my brewing gear at some point. Just need to pull the cord. It takes up a ton of room and someone could be making wonderful beer with it.

I’m not going to shut down the site just yet. The ads pay for the hosting, and I’m fairly proud of the content and time I spent on it over the years. The process of reflection (posting) is incredibly important to learning. And I really enjoyed the DIY aspects of brewing and setting up my brewery. So I’ll keep that online for some other prospective brewer to find and hopefully get some use out of.

Kickstarter for Oregon Public House

I’m a fan of the Oregon Public House and I wanted to share their latest kickstarter to expand their “brewery” to offer additional beers. The DoGooder IPA is a strong start, but a few more offerings would be excellent.

Yakima Chief and HopUnion merging

Yakima chief hops logo

Yakima Chief logo. Cool, huh?

From the hop desk at Brewpublic: Yakima Chief and Hop Union to combine operations.

This is probably of limited interest to most, but I’ve been a fan of the work of both for several years and have posters from each with hop varietals (including storability) and cone pictures that have adorned previous office walls, the garage, etc. I’m hopeful that this means that Yakima Chief will pick up some of the cult marketing acumen that Hop Union has created, and that I’ll be able to one day order a ball cap or a beer koozie with the Yakima Chief logo on it. Or maybe just a big ‘ol Simcoe hop cone. Yup, Simcoes are awesome.

I wonder if they’ll use the opportunity to change their name to Yakama? (i to a – it’s a tribal thing)

Roscoe Simcoe, a red IPA

I dusted off my Amarillo Red recipe and decided to change it up a little for a fall brew. I have an abundance of Simcoe hops at the moment and a relatively small amount of Amarillo pellets, so I’me going to tweak the recipe for this brew.

Grain bill

  • 15 lbs. domestic 2-row
  • 5 lbs German Pilsner malt
  • 1.5 lbs Crystal 60L
  • 1 lbs Crystal 120L
  • 1 ┬álbs malted wheat

Hops

  • 2oz Simcoe (whole cone) @ 60 minutes
  • 2oz Simcoe @ 10 minutes
  • 2oz Amarillo pellets @ 5 min
  • 1oz Amarillo @ flameout
  • 1oz Simcoe @ flameout
  • 1oz Simcoe dry hopped

Yeast

  • Safale S-05 (1st carboy)
  • Wyeast British Ale Yeast (2nd carboy)

Instructions?

You know the drill, right? Get up at 6am on a Sunday, start heating the water in the HLT, go back and get some more coffee, etc. The SRM should come out around 13-14L. f

Map of 2012 Craft Beer-ness

After a delay, I finally noticed a post from Linds regarding this NYT interactive map of Craft Brewing. The data are from 2012, but it’s still an interesting ecosystem that seems to ignore the trend of larger mergers and acquisitions. My attention to the craft industry has waned a little in the last couple years, but I’m not surprised by the number of new pubs opening. Good luck, young upstarts!

9th Annual North American Organic Brewers Festival

One of my favorite annual events, beer-related or not, is back at Overlook Park again through Sunday, June 30th. Check out the North American Organic Brewers Festival for some relaxed mood, some music and food, and of course, an exciting lineup of organic beers.

Oregon State Microbe: saccharomyces cerevisiae

On an already incredibly celebratory day, this bit of brewing related news comes from my turf. Oregon officially recognizes brewer’s yeast, saccharomyces cerevisiae, as the state microbe. That’s right, we’re the first state to officially designate a state microbe.

Really though, besides Aspergillus oryzae, what other microbe does as much to contribute to our culture and economy? Way to go, humble heroes!

Danzig Baltic Porter

Yesterday, as rain poured down outside the open garage, a Baltic porter was born. A few friends joined to get a refresher in partial mash brewing (extract plus steeping grains). We started the morning with a quick recipe, a trip to Homebrew Exchange (which is open Sundays thankyouverymuch), and got the water heating. I had to do some reading again to remind myself how to do an extract batch, but the savings in setup, time, and cleanup were a nice change of pace. To mix things up, and to get beer a little sooner, we decided to split the beer in two carboys and pitch one with british ale yeast and the other with California lager yeast (2 packs on a recommendation from the shopkeeper). Brew day was easy, and the extra hands around meant that cleanup (and carrying the 6+ gallons for beer to the basement) was much easier.

Anyway, here’s the recipe:

Grains:

  • 23 lbs light malt extract
  • 1.25 lbs chocolate malt
  • 1 lbs Munich
  • 1 lbs Vienna
  • 1 lbs Crystal 60L
  • 1 lbs Crystal 80L
  • 0.5 lbs black patent

Hops

  • 3oz Palisades @ 60min
  • 3.5 oz Glacier @ 10min

Other

  • British Ale Yeast
  • California Lager Yeast x2
  • Irish Moss

OG came in at 1.087. Get to work yeast!

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