10k Turkey Trot Approx 54:00. warm! 74F. Crowded. Didn't get near the start in time and stuck with all the walkers. Then at end merged wiith 5K so couldn't get over the line at end. 2 mile w/u, 2 mile w/d
Thursday, November 25, 2010
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Brewing Beer
Batch #5. Amber ale. For a brew competition! First attempt with save yeast and doing a starter.
Monday, November 15, 2010
KW hills
5 miles. Cloverleaf. rain showers. 1.5 w/u. 8 hill reps - approx 15 min. 4:00 mr. 1 mile hard. Tough workout. w/d + core
Saturday, November 13, 2010
Brewing @ Eric's
For December's brew club meeting, Iain and I have decided to have a brew-off competition. We're going to brew an american amber called "Jamil's Evil Twin", which is one of Jamil Zainasheff's famous recipes. Iain will brew an extract version and I will brew it all-grain, and they'll both be ready to drink just in time for the meeting. Although it's the same recipe, I suspect they will turn out significantly different based on differences in process and other factors.
Iain is doubtful that the extra two hours that it takes for me to do my all-grain process is really worth it, and this is a good chance to see if it really is.
So make sure to down a few good amber ales before the next meeting to get ready to serve as a judge at this blind tasting. The BJCP Amber Ale Style Guide is as follows:
10B. American Amber Ale
Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.
Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).
Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
-Eric
Iain is doubtful that the extra two hours that it takes for me to do my all-grain process is really worth it, and this is a good chance to see if it really is.
So make sure to down a few good amber ales before the next meeting to get ready to serve as a judge at this blind tasting. The BJCP Amber Ale Style Guide is as follows:
10B. American Amber Ale
Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.
Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
Overall Impression: Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).
Comments: Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
-Eric
Friday, November 12, 2010
Chicago!
7 miles. Early morning run. Never fun - but worth checking out. Some off cycle path running on hike trails saw some deer. A few navigation issues despite having a map! Working all day with late night flight back.
Thursday, November 11, 2010
Wednesday, November 10, 2010
Beer tasting
Eric’s and my last brews were different APA recipes.
APA tasting at Iain’s tonight – Wed Nov 10 @ 8.45pm
APA tasting at Iain’s tonight – Wed Nov 10 @ 8.45pm
Saturday, November 6, 2010
FVSC Brew Club
This Saturday NOV6 we will be brewing @ 3 pm at the club!!
WE are going to be sampling out latest batch, which was a modified Belgium triple ! Come join us, this is our 5th batch thus far. This week we are going to create a Christmas Beer(“holiday beer” for those of you who are hung up on the use of the word Christmas during the Christmas(holiday) season)
Everyone is Welcome(bring your husband’s)!! Remember to bring 10 bucks for beer supplies and something to throw on the grill or chips and dip etc. If you don’t like beer bring your favorite beverage!
If you haven’t come before, this is a perfect time to come hang out with your neighbors and friends. PARTY!!
The Weather is going to be Terrific! 70 and sunny
RSVP nice but not necessary!!
Andy
WE are going to be sampling out latest batch, which was a modified Belgium triple ! Come join us, this is our 5th batch thus far. This week we are going to create a Christmas Beer(“holiday beer” for those of you who are hung up on the use of the word Christmas during the Christmas(holiday) season)
Everyone is Welcome(bring your husband’s)!! Remember to bring 10 bucks for beer supplies and something to throw on the grill or chips and dip etc. If you don’t like beer bring your favorite beverage!
If you haven’t come before, this is a perfect time to come hang out with your neighbors and friends. PARTY!!
The Weather is going to be Terrific! 70 and sunny
RSVP nice but not necessary!!
Andy
Friday, November 5, 2010
Wednesday, November 3, 2010
Tuesday, November 2, 2010
Monday, November 1, 2010
Subscribe to:
Posts (Atom)