Baking in Gilbert AZ...

[flytierjjj]

Hey all, I guess I'm new and not so new (is that like a virgin but not a virgin?). I've actually been working my way through the podcasts for about the last 8 months and stay up with the current shows. Figured I might as well pull my skirt up and post in the newbie user area.

I can never make a live Session because my kids have usually got me pullin my hair out somewhere so always have to pod it. I've learned a ridiculous amount about brewing listening to the show...and I still suck. But at least I'm entertained now! Actually my most recent brewday was the most enjoyable I've ever had because it felt like I half ass knew what I was doing. The show is awesome and the people around it are also (except that 'V' guy). When not working, chasing my kids, drinking or brewing, I tie flies and/or fish (hence the username). However, I have come to find that flyfishing in the desert is not very rewarding (moved here for work). Lizards, rattlers, scorpions and spiders are just not as impressive as a big ole brown or rainbow trout on the end of the line. So now trying to brew more...another fine watersport.

While here I have a question. I just did Jamil's Hoppiness is an IPA (Thanks Jamil and John!). I nailed OG (1065)! I had a vigorous fermentation with a great krausen. It's been 12 days and I'm at about 1021 now so I'm getting close to FG (1012). But I've never had a batch go this slow...does it seem abnormally long? I've kept my temp at 68 to 70 fairly consistently with a ridiculous AZ summer setup I have to use until I get a regulator for my kegerator (bathtub / waterpump / wet shirt / fan hanging in fishnet setup / cardboard blocked window). I don't assume it's stuck, because the gravity is still moving. I'm just wondering why so slow? I swear I've had higher gravity brews go faster than this before? It's not that I'm in a rush...but I'm in a rush! I really want to taste this brew!!!

ha ha....i said abnormally long....

Thanks!

[Mylo]

Welcome to the madness, fellow desert dweller. We must be up to at least 12 or so BN'ers fro m AZ (although we lost Geistbier this year to the East coast ... oh, I mean... ).


Mylo

[BrewTa2]

Welcome to the inanity!
You said watersport.
What yeast and how big a starter? If you used London Ale, it sometimes flocculates too early, swirl the fermenter to get it roused and see what happens.

[Thirsty Mallard]

Welcome to the inSanity!

[Geistbier]

Welcome to the forums!

Yea much love Mylo, miss ya too. Need to have a BN meetup around the holidays I should be in the Phoenix area.

[Grist Licker]

flytierjjj,

Welcome to the BN! I am here in Gilbert as well. We should meet up for a beer sometime. Did your IPA finally finish?

[flytierjjj]

Sweet, another sicko that puts up with this weather...good to know there are a few of us! We should hook up. The IPA did finish and overall tasted really good. It's a week in the bottles and I am sure it wil improve with a little more age. There is one thing about it that I can't figure out. It's a background flavor I get in a lot of my beers.. I can't figure out if that is a 'homebrew' thing. If it is a house flavor thats coming from my system....or if it's diacetyl? I suspect the last the most, but not sure.

U been in Gilbert long? Have u ever gone to the Strong Ale Fest in Mesa?

[Grist Licker]

I am also a transplant that came here for work; been here three years now. I'm originally from the Pacific Northwest and ready to go back! It's too hot here. Some of my beers had that "homebrew" taste but now that I am brewing all grain, they taste like the best draft beer I've ever had. I think oxidized liquid malt extract is the culprit. It is impossible to ensure you are getting fresh LME unless you buy from some place you know has a high product turnover, like More Beer or one of the other large online shops. I always stayed away from the canned LME for the same reason; you can't tell how long it's been on the shelf. With that said, their could be many other culprits for your house flavor including infection, scorching during the boil, crappy water, off flavors hiding in your transfer lines or the gaskets of kegs....I have had a lot of beers that did not taste right when young but changed dramatically over a few weeks. Maybe it just needs to mature.

About the Strong Beer Festival, I have never gone. I heard it cost around $35 and you only get 6 tasting tickets (4 ounces per taster). I also heard you have to get there early if you want any beer, plus they only serve tasters for a few hours and after you use your six tickets you're out of luck. I would rather take my $35 to BEVMO, pick out my own strong beer, and enjoy it at home with a few friends while brewing. Plus I don't have to pay for a cab ride home that way!