Culture

Adventures in Brewing – Beer #7: Simcoe Single-Hopped IPA

After some post-holiday procrastination, I finally settled down to make myself a small batch of a Simcoe single-hopped IPA. Hops are one of the 4 key ingredients in beer, and there exists an amazing variety of hops. Most of the bitterness in beer comes from hops, but they also provide flavor and aroma characteristics. Some hop varieties are good for bittering, but not for flavor or aroma. Some are great for flavor or aroma, but not really for bittering. And then there are the utility players – hops that do everything. Simcoe is one such hop. Simcoe is actually a relatively new variety of hop, often referred to as Cascade on steroids (Cascade hops were the most revolutionary of American hops – most notably featured in Sierra Nevada’s classic Pale Ale). They’re a high alpha acid hop (around 12-13%), which makes them great for bittering, but they also impart a huge, distinctive citrus and pine flavor/aroma.

I patterned my recipe on Weyerbacher’s Double Simcoe IPA, though I have no idea how accurate the recipe I used matches that beer (I do know that my recipe wouldn’t be as strong as 9% ABV though). The guy at the homebrew shop mentioned that my grains, at least, were similar to Bell’s Two Hearted (which is another fantastic IPA), but that beer uses Centennial hops instead of Simcoe. Anywho, this is what I settled on (note: this is a small, 2.5 gallon batch, so there’s much less malt than you might expect):

Beer #7: Simcoe Single-Hopped IPA

February 4, 2012

.25 lb. Crystal 20 (specialty grain)

.5 lb. CaraPils (specialty grain)

.5 lb. Vienna Malt (specialty grain)

3.3 lb. Briess Pilsen Light LME

1 lb. Golden DME

0.5 lb. Turbinado Sugar

1 oz. Simcoe (bittering @12.2 AA)

1 oz. Simcoe (flavor, 2 additions)

1 oz. Simcoe (aroma)

1 oz. Simcoe (dry hop)

1 tsp. Irish Moss

Wyeast 1056 – American Ale Yeast

Nothing too fancy here (although damn, Simcoe hops are expensive!) I suppose the Turbinado sugar isn’t a typical ingredient, but simple sugars like that help dry out the beer (which would otherwise have been pretty heavy). Steeped the specialty grains in 2-2.5 gallons of 150° F – 160° F water for around 20 minutes, drained, sparged with another half gallon of water, threw in the can of Light LME, and put the lid on to bring the wort to a boil. During the wait, I scooped out a small sample of wort and made myself a Hot Scotchie. It’s a strange beast, this hot scotchie. I’ve heard many homebrewers talk about it, but details on exactly how to make one are a bit scarce. Near as I can tell, you take a sample of unhopped wort before it reaches boiling, then add a shot of Scotch to it. Jeff Alworth has a decent description:

Brewers would draw off a small amount of the mash as it issued from the grain bed, fresh and warm. To this they added a dollop of Scotch. What happens is nothing short of mystical. Mash runnings are very sweet and flabby–there’s no definition to the flavors. The addition of Scotch somehow reverses all this. Like an electric current, the Scotch animates the grains so that you can taste them in HD. The Scotch is likewise a very clear note, but not sharp or aggressive. It has all the flavor of a straight shot, but it’s floating amid Mom’s comforting malted. Insanely beguiling.

So I took a sample of wort, and threw a shot of Ardmore (it’s a cheap Scotch, but it’s got a nice, distinctive peat smoke character to it that’s not overpowering) in there.

A Hot Scotchie

It was an interesting experience. My experience with the hot scotchie wasn’t quite as revelatory as it seems to be for everyone else though. It was good, to be sure, but I’m not sure it’s something I’d always do. Also, because this is a small batch, I probably shouldn’t have taken that much malt out of the wort – I ended up with a lower OG than I’d like…

Anywho, once the boil begins, I add in 1 ounce of Simcoe hops and start the timer. 30 minutes into the boil, I add the Golden DME and Turbinado sugar. When I do this, the temperature of the pot seems to drop (makes sense because I’m adding room temp ingredients), so I pot the lid back on the pot and bring it back to a boil (I’m not counting these 5 minutes time as part of the boil). Once it’s back boiling, I add a half ounce of hops (the first flavor hop addition). 10 minutes after that, I add another half ounce of Simcoe (second flavor hop addition) and the teaspoon of irish moss. Finally, with 5 minutes left to go, I add the aroma hops (actually sprinkling some throughout the last 5 minutes).

Moved the pot to the ice bath to cool it off, brought it down to about 80° F, strained the wort (removing the hops) into the fermenter, and topped off with about 1/4 to 1/2 gallon of cold water, bringing the final temperature down below 70°.

Original Gravity: 1.068. Definitely lower than I was shooting for (my target was in the 1.070s), but assuming a 75% attenuation, this should work out to around 6.7% ABV, which will be a solid IPA. Add in that citrusy, piney goodness from the Simcoe, and I’ll be a happy camper.

I did notice a lot of sediment in the wort, even after I strained it into the fermenter, which has me a bit worried, but what else can I do? I guess we’ll find out in a few weeks.

I’m going to try something new with this batch – dry hopping! I talked to the guy at the homebrew shop and he said I could do it in primary, so I figure I’ll wait a week or so (i.e. until fermentation ends), chuck in the last ounce of hops, give it another week, then rack to the bottling bucket and bottle the suckers. Exciting!

Not sure what my next batch will be. I’ve been toying with the idea of a Earl Grey beer – start with a british beer base (perhaps an ESB), then use some sort of bergamot oil for extra flavor. I have no idea if it will work, but I want to see how it turns out. It’ll probably be another small batch, so even if it’s bad, it won’t be a big deal. After that, I’ve been thinking about a Belgian dubbel for a while now, and I think it’ll be time…

Holiday Horror

‘Tis the season… for cheesy horror movies! It’s something of an annual tradition here at Kaedrin, though the pickings are getting a bit slim these days. Two of the three movies below are only slightly related to actual holiday scares. That being said, I always seem to have fun with these movies, even if they aren’t so great:

  • Sheitan – So some morons go to a club on Christmas Eve, get kicked out, then decide to spend the holiday at the country house of a girl they just met. Little do they know that the caretaker, Joseph, has other plans for the crew. Satanic plans! Yeah, so the film’s big problem is that the protagonists are complete and utter douchebags. French douchebags! Sometimes this isn’t the worst failing in a horror movie, but there’s a distinct lack of horror here as well (at least, until the end, when things get a little better). Vincent Cassel actually turns in a fun, scenery chewing performance as the satanic Joseph (and apparently he also plays Joseph’s wife!) The film is shot well and there’s something interesting in the general story. Unfortunately, it’s all ruined by our douchey protagonists. **
  • Films to Keep You Awake: The Christmas Tale – Ahh, now this is more like it! Still not tremendously holiday focused, but at least there’s a Santa-suit-wearing criminal in this one! 5 kids discover a woman (the aforementioned Santa-suit-wearing criminal) trapped in a well. It turns out that she’s a bank robber on the run, so the kids attempt to blackmail her into giving them her stolen money. Things don’t go as planned. Also: Zombies (kinda).

    Santa Suit Wearing Criminal

    It’s far from perfect, but it’s fun and actually pretty tense at times. The kids all put in good performances, and the Santa-suit criminal manages to be pretty menacing after a while. There’s a weird movie-within-a-movie thing going on that I’m not sure entirely works, but the general story works well enough and the ending is sufficiently satisfying. ***

  • Demonic Toys – Yeah, so I don’t think this one has any relationship to the Holidays at all, except that a bunch of toys are attacking everyone, which is actually pretty cool. Don’t get me wrong, this is not fine cinema, but it’s fun schlock, and while there’s a silliness to the proceedings, I did like the backstory. Something about a demon who wants to be reborn and needs to possess a pregnant woman, who happens to stumble into said toy warehouse. Ok, fine, there’s not much to the story or, well, the movie, but I had fun with it. I mean, Baby Ooosy Daisy? Awesome. It’s actually a pretty bad movie, but fans of bad horror might enjoy it… **1/2

Well, there you have it. There are still a few more Holiday Horror movies in the queue, including Don’t Open Till Christmas (though this is apparently no longer available from Netflix) and Santa Claws (get it?) Well, there’s always next year!

Adventures in Brewing – Beer #6: Bottling

The Christmas beer was in the fermenter for two weeks, so it was bottling time. Fermentation started quickly, lots of bubbles in the airlock for about 4 days, after which, things trailed off quickly. The biggest question with this brew was the spices and damn, this smelled great. The cloves were probably the most prominent of the spices, but it seemed well matched to the rest of the beer. That being said, I wanted to get some more cinnamon out of this, so I chucked a few cinnamon sticks in the bottling bucket to give it some extra… cinnamonity? And the finished product did indeed seem to display a little more cinnamonitivity. My guess is that the spiciness will fade in time, so this will probably be nice and complex by Christmas.

Final gravity was 1.014, which was a hair lower than expected, but that’s a pleasant surprise. If my calculations are correct, this will bring the beer to around 6% ABV, which was my exact target. I gave it a taste, and it seems pretty good. I don’t really have a feel for how non-carbonated beer will taste once it’s carbonated, but this seems right. Nice spiciness, good body, seems like it will be good stuff. The appearance is a very pretty dark amber color.

My homebrewed Christmas Ale, straight from the fermenter

There’s about 6 weeks before Christmas, which should give it enough time to condition in the bottle. My saison was awesome at week one, but that’s rare and in this case, I’m assuming the spices need some time to settle down. 6 weeks should do the trick.

Not sure what’s next. I’m saving the dubbel for the summer and since it’s winter, I’d like to make something that requires lower fermentation temperatures. An IPA (single hopped Simcoe?) or maybe a British ESB of some kind (my nutty idea is to get me some bergamot oil and make an Earl Grey British ale, maybe even using some tea in the initial steeping phase.) Funnily enough, a lot of Christmas beers say that they get better with age, so I might even want to make next year’s Christmas beer now, and age it. Or something. I was also thinking that it might be time to get a secondary fermenter, which would allow all sorts of fun stuff like dry hopping and oak aging (and bourbon oak aging!)

(Cross Posted on Kaedrin Beer Blog)

Adventures in Brewing – Beer #6: Spiced Christmas Ale

I really wanted to start this beer earlier, but due to a variety of factors1, I didn’t get to this until now. All I really knew is that I wanted a winter warmery type of beer, which is pretty damn vague. My local homebrew shop owner was very helpful, despite my lack of preparation here. We discussed a bit, talked about Anchor’s Christmas Ale (which, granted, changes every year), and eventually settled on a dark red ale with my choice of spices added at the end of the boil. I’m actually pretty happy with the recipe – it sounds really good. Now to find out if it will taste good!

Beer #6: Spiced Christmas Ale

November 5, 2011

1 lb. Crystal 40 (specialty grain)

2 oz. Roasted Barley (specialty grain)

3.3 lb. Golden Light LME

3 lb. Amber DME

1 lb. Golden Light DME

1 oz. Northern Brewer (Bittering @ 8.6% AA)

1 oz. Hallertau Hops (Flavor)

1 tsp Irish Moss

1 tsp Bitter Orange Peel

1/4 tsp Ground Nutmeg

1/4 tsp Coriander

2 Cinnamon Sticks

3 Whole Cloves

Wyeast 1056 – American Ale Yeast

Nothing super unusual here, though there are only two hop additions. The reason for this is that the aroma will be derived from spices rather than hops. Speaking of spices, I have no idea what I’m doing. Everything I’ve ever read about spices indicates that it’s very easy to overdo things. So I’m deliberately attempting to keep it down2. Looking around at some other recipes, I see people adding about 0.5 oz. (or more) of spices to beers, which works out to 3 tsp. I’m trying to do less than that (though it’s difficult to tell with cinnamon sticks/whole cloves, but I’m using slightly less than most recipes I’ve seen), which will hopefully leave me with some spicy goodness without overwhelming the beer.

Not wanting to go in completely blind, I tried making a couple cups of spice tea (i.e. hot water and spice) using two different spice mixtures. I completely overdid the Nutmeg, which overpowered the other spices, so I cut that down in the recipe. But otherwise, it smelled pretty great. Of course, this doesn’t even come close to approximating the final product I’m hoping for, but it seemed like a useful exercise. Alright, enough preamble, let’s get this party started!

Steeped the specialty grains in 150° F – 160° F water for around 20 minutes, drained, sparged with another half gallon of water, and put the lid on to bring the wort to a boil. Once there, added the 3 pounds of Amber DME, stirred like crazy for a while, brought it back to a boil and added the bittering hops. Here starts the clock. 30 minutes into the boil, added the rest of the DME and LME. This brought the boil to a standstill, so I took some extra time to get it back to boiling (which took 5-10 minutes). After another 10 minutes, I added the flavor hops. 5 more minutes, added the irish moss. With about 3 minutes left, I started adding the various spices, removing from heat just when I was finishing with the spices.

Moved the pot to the ice bath to cool it off, brought it down to about 90° F, strained the wort (removing most of the spice and hops) into the fermenter, topped off with about 2.5 gallons of water, mixed it up real good, and took a sample and hydrometer reading. The wort was still about 75° F, so I had to wait a bit to get the temperature down (I moved it out of the kitchen, which was pretty hot at this point, and it cooled off after about 25 minutes so that it was in the high 60s). Not sure if the extra time sitting out in the open will be good for it, but it was definitely too hot to finish. I pitched the yeast, put the top on the bucket and installed the airlock. The temperature in my closet is in the mid 60s, which is perfect for this. Done.

Original Gravity: 1.060. Assuming 75% attenuation, that should bring me down to 1.015 and about a 5.9% ABV. I’m actually hoping for slightly higher attenuation (and thus a dryer beer with slightly higher ABV), but either way, this should be pretty good.

So I’m looking at two weeks in the fermenter, then bottling, and at least 2-3 weeks bottle conditioning. This will bring me to early/mid December, which is just in time for some Holiday celebration. Indeed, it should be peaking right around Christmas and New Years (though it may peak later).

I don’t think I overdid it with the spices. I could clearly smell them in the finished product, but it didn’t seem overpowering. I guess we’ll see what happens after the fermentation. My guess is that it will become even less potent after the yeast has its way with the wort. Worst case scenario, if the spices aren’t coming through, I’ll throw a cinnamon stick in the bottling bucket to give it some extra oomph. But from what people say about these kinds of spices, I should be fine.

So there we have it. Not sure what’s next. I’ve wanted to make a Belgian dubbel since I started (about a year ago), but winter is not the time for that. I should really make something that requires lower fermentation temperatures. I’m thinking perhaps an Simcoe single-hop IPA (or mixed hop IPA).

1 – And by variety of factors, I mean that I was lazy.

2 – But then I found that I had some leftover bitter orange peel from my saison, so I added a tsp of that too. I still think I’m under most other recipes when it comes to spices…

(Cross Posted on Kaedrin Beer Blog)

Adventures in Brewing – Beer #5: Bottling

When I finished my latest homebrew attempt, a stout, I was a little worried that the yeast would have trouble getting started. I had activated the smack pack early in the day, and it did expand a bit, but not to the extent that my previous attempts had. Fortunately, I saw activity in the airlock within about 12 hours, which is better than I was expecting. Indeed, about a day and a half later, it was bubbling furiously. It may have been the most active I’ve ever seen the airlock. Of course, it cut out a couple days later, and by the Wednesday after brew day, it had slowed considerably. I probably could have bottled this a few days ago, but I waited for the weekend, just to be sure. So as hurricane Irene made it’s way up to my area, I was hunkered down inside, bottling my beer.

Final gravity was a little on the high side – around 1.019 or so (maybe a bit higher, adjusting for temperature). My target was around 1.017, so this was probably close enough and will probably contribute a fuller body, which might actually be a good thing here, as I prefer full bodied stouts. From the aroma and taste, it may be a bit more roasty than I was hoping for, but we’ll see how the bottle conditioning affects things. It tastes good, but extrapolating how it will taste after conditioning is something I haven’t really figured out just yet. That being said, I think the bitterness turned out quite well. I was a little worried that the small amount of hops wouldn’t be enough, but they either were, or the natural bitterness from the dark grains is also pitching in… Anyway, given the starting gravity of 1.062-1.063 or so, this should wind up at around 5.5-6% ABV. A little lower than my goal, but given the fuller body I’m expecting, I think it will work out fine.

The appearance was very nice indeed, though I’m really curious as to what the head will look like in the final product. Stouts usually have a relatively dark head, tan or light brown in color. But I’m wondering if my use of light DME as the base will lighten the color. From the picture, you can see a little of the head, and it does seem darker than normal. I guess we’ll find out. The color of the beer is a really nice dark brown color (almost black) with some lighter brown highlights. Holding up to the light, I can’t see through it at all, and the highlights are minimal.

Homebrewed Stout - after fermentation, before conditioning

When I bottled my saison, I tried one a week later, and it was fantastic, so I’ll probably be trying this next week, hopefully with similar results!

I think I’ll be going for a Belgian-style Abbey Dubbel for my next batch. It’s one of my favorite styles, so I’m going to need to make sure my recipe is good here. I found a nice clone recipe of St. Bernardus 8 that might provide a good base to work from. But given my schedule for the next couple months, I probably won’t get to brew again until October, so I’ve got time. Not sure what I’ll try after that. Perhaps an IPA of some kind. I should probably try to take advantage of the cooler temperatures inside the house during winter, which means I did things kinda backwards this past year (I brewed a Belgian tripel in winter – using a yeast that requires high temperatures, then I went and brewed this stout in summer, which requires lower temperatures). I may also be upgrading my equipment a little for these future batches. I think I’ve established that I really enjoy this little hobby, so some new toys are probably worthwhile…

(Cross Posted on Kaedrin Beer Blog)

More on Spoilers

I recently wrote about the unintended consequences of spoiler culture, and I just came across this post which has been making waves around the internets. That post points to a study which concluded that readers actually like to have a story “spoiled” before they start reading.

The U.C. San Diego researchers, who compiled this chart showcasing the spoiler ratings of three genres (ironic twist stories, mysteries or literary stories), posited this about their findings: “once you know how it turns out, it’s cognitively easier – you’re more comfortable processing the information – and can focus on a deeper understanding of the story.”

Jonah Lehrer apparently goes so far as to read the last 5 pages of the novels he reads, just so he has an idea where the story’s headed. He clearly approves of the research’s conclusions, and makes a few interesting observations, including:

Surprises are much more fun to plan than experience. The human mind is a prediction machine, which means that it registers most surprises as a cognitive failure, a mental mistake. Our first reaction is almost never “How cool! I never saw that coming!” Instead, we feel embarrassed by our gullibility, the dismay of a prediction error. While authors and screenwriters might enjoy composing those clever twists, they should know that the audience will enjoy it far less.

Interestingly, a few years ago, I posted about this conundrum from the opposite end. Author China Miéville basically thinks it’s extremely difficult, maybe even impossible, to write a crime story or mystery with a good ending:

Reviews of crime novels repeatedly refer to this or that book’s slightly disappointing conclusion. This is the case even where reviewers are otherwise hugely admiring. Sometimes you can almost sense their bewilderment when, looking closely at the way threads are wrapped up and plots and sub-plots knotted, they acknowledge that nothing could be done to improve an ending, that it works, that it is ‘fair’ (a very important quality for the crime aficionado – no last-minute suspects, no evidence the reader hasn’t seen), that it is well-written, that it surprises… and yet that it disappoints.

The reason, I think, is that crime novels are impossible. Specifically, impossible to end.

There’s a lot to parse out above, but I have two thoughts on the conclusions raised by the original study. First is that there may actually be something to the cognitive benefits theory of why people like this. The theory and methodology of interpretation of text is referred to as hermeneutics*. This is a useful field because language, especially figurative language, is often obscure and vague. For example, in the study of religious writings, it is often found that they are written in a certain vernacular and for a specific audience. In order to truly understand said writings, it is important to put them in their proper cultural and historical context. You can’t really do that without knowing what the text says in the first place.

This is what’s known as the hermenutic circle. It’s kinda like the application of science to interpretation. Scientists start by identifying a problem, and they theorize the answer to that problem. In performing and observing their experiment to test the problem, they gain new insights which must then be used to revise their hypothesis. This is basically a hermeneutic circle. To apply it to the situation at hand: When reading a book, we are influenced by our overall view of the book’s themes. But how are we to know the book’s themes as a whole if we have not yet finished reading the parts of the book? We need to start reading the book with our own “pre-understanding”, from which we hypothesize a main theme for the whole book. After we finish reading the book, we go back to each individual chapter with this main theme in mind to get a better understanding of how all the parts relate to the whole. During this process, we often end up changing our main theme. With the new information gained from this revision, we can again revise our main theme of the book, and so on, until we can see a coherent and consistent picture of the whole book. What we get out of this hermeneutic circle is not absolute and final, but it is considered to be reasonable because it has withstood the process of critical testing.

This process in itself can be fulfilling, and it’s probably why folks like Jonah Lehrer don’t mind spoilers – it gives them a jump start on the hermeneutic circle.

Second, the really weird thing about this study is that it sorta misses the point. As Freddie points out:

The whole point of spoilers is that they’re unchosen; nobody really thinks that there’s something wrong with people accessing secrets and endings about art they haven’t yet consumed. What they object to is when spoilers are presented in a way that an unsuspecting person might unwittingly read them. The study suggests that people have a preference for knowing the ending, but preference involves choice. You can’t deliberately act on a preference for foreknowledge of plot if you are presented the information without choosing to access it.

And that’s really the point. Sometimes I don’t mind knowing the twist before I start watching/reading something, but there are other times when I want to go in completely blind. Nothing says that I have to approach all movies or books (or whatever) exactly the same way, every time. And context does matter. When you see a movie without knowing anything about it, there can be something exhilarating in the discovery. That doesn’t mean I have to approach all movies that way, just that the variety is somethings a good thing.

* – Yeah, I plundered that entry that I wrote for everything2 all those years ago pretty heavily. Sue me.

Adventures in Brewing – Beer #5: Stout

So the past three beers I’ve brewed have been pale in color, and I was looking to do something a bit darker this time around. For one thing, dark beers are apparently more suitable for extract homebrew as the extract process naturally makes the malt a bit darker, and the fact that I’m doing a partial boil (I only really boil about 3-3.5 gallons of liquid, then add water later to make up the difference) also leads to a darker color. And after a summer of drinking hefeweizens, saisons, tripels, and other pale ales, I’m getting to be in the mood for something darker anyway. Stouts have never been one of my favorite styles, but I have to admit that certain variations on the style have really grown on me. One of the big advantages of doing homebrew is that you can make whatever you want, so I started trying to figure out how to make a stout that emphasized the chocolate and caramel flavors, rather than the one–dimensional roastiness that overpowers a lot of stouts. I didn’t want a really dry stout, nor did I want a super-strong imperial stout. Something in the middle, with a lot of body and caramel/chocolate sweetness, but not a ton of roastiness.

I toyed with the notion of a milk stout, but none of the homebrew kits I could find online were really doing it for me. So I started playing with some online recipe calculators, and came up with a (rather lame) recipe. I probably know a lot more about beer than your typical beer drinker, but when it comes to expert homebrewer stuff, I’m still somewhat of a newb. I was unsure of my recipe, so I figured I should just take it to the local homebrew shop and ask the friendly guys there what I should do. I’m not entirely convinced that the recipe we ended up creating is exactly what I want, but it feels like it will be good.

Brew #5 – Stout

August 13, 2011

0.5 lb. Roasted Barley (Specialty Grain)

0.75 lb. British Chocolate Malt (Specialty Grain)

0.25 lb. Belgian Special B (Specialty Grain)

0.5 lb American Crystal 120L (Specialty Grain)

7 lb. Light DME

1 oz. Target Hops (bittering @ 8.6% AA)

Wyeast 1284 – Irish Ale Yeast

If you’re in the know, the first thing you’ll notice is that the majority of the sugars in this beer consist of light dry malt extract. But stouts are supposed to be dark! Well, it turns out that you don’t need much in the way of dark, roasted malts to get that nice, dark brown/black color, and since the specialty grains were fresh (and just crushed), you can get a much better flavor out of that than you can by just selecting dark malt extracts. As such, I think this is the most complex (and largest) specialty grain bill I’ve brewed. And according to our calculations, it will indeed be very dark. The way brewers measure beer color is called the Standard Reference Method (SRM), and this beer should have an SRM of around 45 (anything above 30 is usually referred to as black).

The other thing that stands out about the recipe is the single, relatively-small hop addition. Most brews have a hop schedule consisting of three additions: one for bittering, one for taste, and one for aroma. But since I was looking to highlight the caramel, chocolate, and roasty flavors of my malts, those taste and aroma hops would only detract from the experience. As such, the homebrew shop guy recommended I go with a single hop addition at the beginning of the boil. I’m not entirely convinced that there’s enough bitterness in what I ended up with, but again, I’m looking to make something that is sweet, chocolately/caramelly, and a little roasty. This isnt’ meant to be a hop bomb like some imperial stouts (or American Black Ales, or whatever you call that style), so it makes sense that the hop presence would be a bit muted.

I steeped the specialty grains in approximately 2.5 gallons of water at around 150° F – 160° F for about 20 minutes. Sparged with some 150° F water, bringing the total volume of the pot up to a little more than 3 gallons. Let the grains drain out (careful not to squeeze the grain bag), observed the black-as-night color of the wort and the various aromas it gave off. This may end up being a bit roastier than I expected, but nothing I could do about it at that point, so I punched up the stovetop to bring the mixture to a boil. Once at the boil, added the 7 pounds of DME and the hops and boy did it create a lot of bubbly head (Not sure exactly if you would call this head, but there was a bubbly head-like substance at the top of the pot, and it took some supervision to make sure it didn’t boil over). Settled in for the 60 minute boil. Once complete, I moved the pot to the ice bath in my sink. Unlike previous attempts, I came prepared with lots of ice this time, and that certainly helped cool the word down quicker… until all the ice melted. Still, it got down to around 100° F quicker than any of my previous attempts. At this point, I strained the wort into my fermenter and topped it all off with cold water, bringing the temperature down to around 75° F. Just a hint too hot, so I let it sit for a while (once I hit the cooling phase, I cranked the air conditioner, hoping to help with the cooling process), took my hydrometer reading, and pitched the yeast.

If I got one thing right with my initial recipe, it was the yeast choice (or at least, my yeast choice was exactly what the homebrew store guy said I should use). Apparently Irish Ale Yeast is really well matched with dark malts. So before I even started brewing, I had activated the wyeast smack-pack. It was dated 5/16/11, which is still somewhat recent, but unlike previous smack-packs, it didn’t swell up right away and took some cajoling to get it to swell at all. About 4 hours after the initial smack, it seemed to be swelling a bit, but I’m not sure if this yeast was really ready. This represents my greatest fear in this batch – the yeast seems to be a bit old and tired. Now, the Wyeast package says that the swelling need not be extreme for the yeast to be ok, but I’m still a bit worried (note to self – learn how to make a yeast starter so that I can avoid such anxiety). I pitched it at around 70° F, so I guess we’ll see how it does.

Original Gravity: 1.062 (approximate). Adjusting for temperature, maybe a tad higher. Either way, this is a little lower than my recipe implied (somewhere around 1.067), but still within the realm of what I wanted to make. Assuming solid attenuation, I’m looking at an ABV of around 6-6.5%, maybe higher.

My last batch turned out really well, so I’ve got high hopes for this. Even if it comes out a little roastier than expected, I’ll be happy. I am a bit worried about the yeast, but I saw some activity in the airlock this morning, so that’s promising. And besides, I worried a lot about the last batch, and it turned out great (first batch I’ve made that I really love).

Not sure what’s up next. I think I’ll want to get the Belgian Dubbel underway, so that I have it ready for the Holidays. After that, who knows? I was thinking about an IPA of some kind, but there are definite issues with hop utilization in extract boils, so maybe I’ll hold off on that a bit. I probably won’t be able to get to the next batch until October anyway, so I’ve got some time.

(Cross posted on Kaedrin Beer Blog)

Recent Podcastery

I like podcasts, but it’s depressingly hard to find ones that I really enjoy and which are still regularly published. I tend to discover a lot of podcasts just as they’re going through their death throes. This is sometimes ok, as I’m still able to make my way through their archives, but then I run out of content and have to start searching for a new podcast. I will often try out new podcasts, but I have only added a few to the rotation of late. Here’s some recent stuff I’ve been listening to:

  • The /Filmcast – I tried this podcast out a few years ago and my recollection is that I found it kinda boring. I don’t know what was going on during that episode though, because I find that this is the podcast I most look forward to every week. I enjoy the format, which starts with a “what we’ve been watching” segment, followed by a short “movie news” segment, and then an in-depth review of a relatively new release. And when I say “in-depth”, I mean very long and detailed, often in the 40-60 minute range. It’s also one of the few podcasts to really get into spoilers of a new release (they are very clear about when they start the spoiler section, so no worries if you haven’t seen the movie). It’s something most reviews and podcasts avoid, but it’s actually quite entertaining to listen to (if, that is, you’ve already seen the film or don’t care about the film in question). Also noteworthy is that the show features 3 regular hosts, and a guest host – and the guests are usually fantastic. They’re mostly other film critics, but occasionally they’ll have actual actors or directors on the show as well – people like Rian Johnson (of Brick and Brothers Bloom fame) and Vincenzo Natali (of Cube and Splice fame). What’s more, they don’t have these guests on to just interview them – they make them participate in the general format of the show – so you get to see what Rian Johnson has been watching that week or what he thinks of various movie news, etc… It’s a really unusual perspective to get on these directors, and it’s stuff you rarely get in an interview. So yeah, if you like movies (and television, which they often discuss in the first segment and after dark shows), this is a must-listen podcast.
  • The Jeff Rubin Jeff Rubin Show – No, that’s not a typo, but don’t ask me why he’s repeated his name either. I don’t really get it. But I do really like the show so far. This is the only relatively new show that I listen to, and so far, it’s been great. You may recongnize Rubin from his work at CollegeHumor, such as the great video series, Bleep Bloop and Nerd Alert. In this podcast, he basically interviews someone in each show. So far, we’ve got an interview with Anamanaguchi (a band that uses old Nintendos as an instrument), a discussion of Game of Thrones with another CollegeHumor guy, Jon Gabrus, a completely awesome interview of a guy that runs pizza tours in NY, and an interview with the guy responsible for writing/directing all those porn parodies that have been coming out lately (brilliant). I have to wonder how well he can keep up the quality of his guests and the variety of topics, but so far, so good.
  • Rebel FM – Video Game podcasts are weird. They often spend a ton of time talking about new or upcoming games that you can’t play yet, which is kinda annoying. It’s also hard to go back and find an episode where they talked about x or y game (and usually the discussions aren’t that enlightening because they’re just talking about the mechanics of the game). IRebel FM falls into this category a bit, but what sets it apart is their letters section, which isn’t really anything special, but which can be a lot of fun. Somehow, they’ve become known for giving out sagely advice on relationships and other life challenges. It’s just funny to see this sort of thing through the lens of a video game podcast.
  • All Beers Considered – I haven’t done a lot of exploring around the beer podcast realm, but I like the Aleheads website, so I tend to listen to these podcasts which generally cover various beer news stories and whatnot. It’s not something I’d recommend to someone who’s not a beer fanatic, but, well, I am a beer fanatic, so I like it.
  • Basic Brewing Radio – This seems to be THE homebrewing podcast, and it’s got a massive archive filled with great stuff (at least, I’ve found many episodes to be helpful in my brewing efforts). Some stuff works better than others (really, it’s kinda strange to listen to a beer tasting, especially of homebrew that you’ll never get to try), but there’s lots of good stuff for new brewers in the archives.
  • The Adventurenaut Cassettes – There’s no real explaining this podcast. It’s just really weird, disjointed and almost psychadelic. Good when you’re in a certain mood, though.

I really only have 3 or 4 shows that I really look forward to every week, but I’m always looking for more…

Flow and Games

When I read a book, especially a non-fiction book, I usually find myself dog-earing pages with passages I find particularly interesting or illuminating. To some book lovers, I’m sure this practice seems barbaric and disrespectful, but it’s never really bothered me. Indeed, the best books are the ones with the most dog-ears. Sometimes there are so many dog-ears that the width of the book is distorted so that the top of the book (which is where the majority of my dog-ears go) is thicker than the bottom. The book Flow, by Mihaly Csikszentmihalyi1 is one such book.

I’ve touched on this concept before, in posts about Interrupts and Context Switching and Communication. This post isn’t a direct continuation of that series, but it is related. My conception of flow in those posts is technically accurate, but also imprecise. My concern was mostly focused around how fragile the state of flow can be – something that Csikszentmihalyi doesn’t spend much time on in the book. My description basically amounted to a state of intense concentration. Again, while technically accurate, there’s more to it than that, and Csikszentmihalyi equates the state with happiness and enjoyment (from page 2 of my edition):

… happiness is not something that happens. It is not the result of good fortune or random chance. It is not something that money can buy or power command. It does not depend on outside events, but, rather, on how we interpret them. Happiness, in fact, is a condition that must be prepared for, cultivated, and defended privately by each person. People who learn to control inner experience will be able to determine the quality of their lives, which is as close as any of us can come to being happy.

Yet we cannot reach happiness by consciously searching for it. “Ask yourself whether you are happy,” said J.S. Mill, “and you cease to be so.” It is by being fully involved with every detail of our lives, whether good or bad, that we find happiness, not by trying to look for it directly.

In essence, the world is a chaotic place, but there are times when we actually feel like we have achieved some modicum of control. When we become masters of our own fate. It’s an exhilarating feeling that Csikszentmihalyi calls “optimal experience”. It can happen at any time, whether external forces are favorable or not. It’s an internal condition of the mind. One of the most interesting things about this condition is that it doesn’t feel like happiness when it’s happening (page 3):

Contrary to what we usually believe, moments like these, the best moments of our lives, are not the passive, receptive, relaxing times – although such experiences can also be enjoyable, if we have worked hard to attain them. The best moments usually occur when a person’s body or mind is stretched to its limits in a voluntary effort to accomplish something difficult and worthwhile. Optimal experience is thus something that we make happen. For a child, it could be placing with trembling fingers the last block on a tower she has built, higher than any she has built so far; for a swimmer, it could be trying to beat his own record; for a violinist, mastering an intricate musical passage. For each person there are thousands of opportunities, challenges to expand ourselves.

Such experiences are not necessarily pleasant at the time they occur. The swimmer’s muscles might have ached during his most memorable race, his lungs might have felt like exploding, and he might have been dizzy with fatigue – yet these could have been the best moments of his life. Getting control of life is never easy, and sometimes it can be definitely painful. But in the long run optimal experiences add up to a sense of mastery – or perhaps better, a sense of participation in determining the content of life – that comes as close to what is usually meant by happiness as anything else we can conceivably imagine.

This is an interesting observation. The best times of our lives are often hectic, busy, and frustrating while they’re happening, and yet the feeling of satisfaction we get after-the-fact seems worth the effort. Interestingly, since Flow is a state of mind, experiences that are normally passive can become a flow activity through taking a more active role. Csikszentmihalyi makes an interesting distinction between “pleasure” and “enjoyment” (page 46):

Experiences that give pleasure can also give enjoyment, but the two sensations are quite different. For instance, everyone takes pleasure in eating. To enjoy food, however, is more difficult. A gourmet enjoys eating, as does anyone who pays enough attention to a meal so as to discriminate the various sensations provided by it. As this example suggests, we can experience pleasure without any investment of psychic energy, whereas enjoyment happens only as a result of unusual investments of attention. A person can feel pleasure without any effort, if the appropriate centers in his brain are electrically stimulated, or as a result of the chemical stimulation of drugs. But it is impossible to enjoy a tennis game, a book, or a conversation unless attention is fully concentrated on the activity.

As someone who watches a lot of movies and reads a lot of books, I can definitely see what Csikszentmihalyi is saying here. Reading a good book will not always be a passive activity, but a dialogue2. Rarely do I accept what someone has written unconditionally or without reserve. For instance, in the passage above, I remember thinking about how arbitrary Csikszentmihalyi’s choice of terms was – would the above passage be any different if we switched “pleasure” and “enjoyment”? Ultimately, that doesn’t really matter. Csikszentmihalyi’s point is that there’s a distinction between hedonistic, passive experiences and complex, active experiences.

There is, of course, a limit to what we can experience. In a passage that is much more concise than my post on Interrupts and Context Switching, Csikszentmihalyi expands on this concept:

Unfortunately, the nervous system has definite limits on how much information it can process at any given time. There are just so many “events” that can appear in consciousness and be recognized and handled appropriately before they begin to crowd each other out. Walking across a room while chewing bubble gum at the same time is not too difficult, even though some statesmen have been alleged to be unable to do it; but, in fact, there is not that much more that can be done concurrently. Thoughts have to follow each other, or they get jumbled. While we are thinking about a problem we cannot truly experience either happiness or sadness. We cannot run, sing, and balance the checkbook simultaneously, because each one of those activities exhausts most of our capacity for attention.

In other words, human beings are kinda like computers in that we execute instructions in a serial fashion, and things like context switches are quite disruptive to the concept of optimal experience3.

Given all of the above, it’s easy to see why there isn’t really an easy answer about how to cultivate flow. Csikszentmihalyi is a psychologist and is thus quite careful about how he phrases these things. His research is extensive, but necessarily imprecise. Nevertheless, he has identified eight overlapping “elements of enjoyment” that are usually present during flow. Through his extensive interviews, he has noticed at least a few of these major components come up whenever someone discusses a flow activity. A quick summary of the components (pages 48-67):

  • A Challenging Activity that Requires Skills – This is pretty self explanatory, but it should also be noted that “challenging” does not mean “impossible”. We need to confront tasks which push our boundaries, but which we also actually have a chance of completing.
  • The Merging of Action and Awareness – When all of our energy is concentrated on the relevant stimuli. This is related to some of the below components.
  • Clear Goals and Feedback – These are actually two separate components, but they are interrelated and on a personal level, I feel like these are the most important of the components… or at least, one of the most difficult. In particular, accurate feedback and measurement are much more difficult than they sound. Sure, for some activities, they’re simple and easy, but for a lot of more complex ones, the metrics either don’t exist or are too obtuse. This is something I struggle with in my job. There are certain metrics that are absolute and pretty easy to track, but there are others that are more subjective and exceedingly difficult to quantify.
  • Concentration on the Task at Hand – Very much related to the second point above, this particular component is all about how that sort of intense concentration removes from awareness all the worries and frustrations of everyday life. You are so focused on your task that there is no room in your mind for irrelevant information.
  • The Paradox of Control – Enjoyable experiences allow people to exercise a sense of control over their actions. To look at this another way, you could see it as a lack of worry about losing control. The paradox comes into play because this feeling is somewhat illusory. What’s important is the “possibility, rather than the actuality, of control.”
  • The Loss of Self-Consciousness – Again related to a couple of the above, this one is about how when you’re involved in flow, concern about the self disappears. Being so engrossed in a project or a novel or whatever that you forget to eat lunch, and things along those lines. Interestingly, this sort of thing eventually does lead to a sense of self that emerges stronger after the activity has ended.
  • The Transformation of Time – The sense of duration of time is altered. Hours pass by in minutes, or conversely, minutes pass by in what seem like hours. As Einstein once said: “Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. THAT’S relativity.”

So what are the implications of all this? There were a few things that kept coming to mind while reading this book.

First, to a large extent, I think this helps explain why video games are so popular. Indeed, many of the flow activities in the book are games or sports. Chess, swimming, dancing, etc… He doesn’t mention video games specifically, but they seem to fit the mold. Skills are certainly involved in video games. They require concentration and thus often lead to a loss of self-consciousness and lack of awareness of the outside world. They cause you to lose track of time. They permit a palpable sense of control over their digital environment (indeed, the necessity of a limited paradigm of reality is essential to video games, which lends the impression of control and agency to the player). And perhaps most importantly, the goals are usually very clear and the feedback is nearly instantaneous. It’s not uncommon for people to refer to video games in terms of addiction, which brings up an interesting point about flow (page 70):

The flow experience, like everything else, is not “good” in an absolute sense. It is good only in that it has the potential to make life more rich, intense, and meaningful; it is good because it increases the strength and complexity of the self. But whether the consequences of any particular instance of flow is good in a larger sense needs to be discussed and evaluated in terms of more inclusive social criteria. The same is true, however, of all human activities, whether science, religion, or politics.

Flow is value neutral. In the infamous words of Buckethead, “Like the atom, the flyswatter can be a force for great good or great evil.” So while video games could certainly be a flow activity, are they a good activity? That is usually where the controversy stems from. I believe the flow achieved during video game playing to be valuable, but I can also see why some wouldn’t feel that way. Since flow is an internal state of the mind, it’s difficult to observe just how that condition is impacting a given person.

Another implication that kept occurring to me throughout the book is what’s being called “The gamification of everything”. The idea is to use the techniques of game design to get people interested in what are normally non-game activities. This concept is gaining traction all over the place, but especially in business. For example, Target encouraged their cashiers to speed up checkout of customers by instituting a system of scoring and leaderboards to give cashiers instant feedback. In the book, Csikszentmihalyi recounts several examples of employees in seemingly boring jobs, such as assembly lines, who have turned their job from a tedious bore to a flow activity thanks to measurement and feedback. There are a lot of internet startups that use techniques from gaming to enhance their services. Many use an awards system with points and leaderboards. Take FourSquare, with its badges and “Mayorships”, which turns “going out” (to restaurants, bars, and other commercial establishments) into a game. Daily Burn uses game mechanics to help people lose weight. Mint.com is a service that basically turns personal finance into a game. The potential examples are almost infinite4.

Again, none of this is necessarily a “good” thing. If Target employees are gamed into checking out faster, are they sacrificing accuracy in the name of speed? What is actually gained by being the “mayor” of a bar in Foursquare? Indeed, many marketing schemes that revolve around the gamification of everything are essentially ways to “trick” customers or “exploit” psychology for profit. I don’t really have a problem with this, but I do think it’s an interesting trend, and its basis is the flow created by playing games.

On a more personal note, one thing I can’t help but notice is that my latest hobby of homebrewing beer seems, at first glance, to be a poor flow activity. Or, at least, the feedback part of the process is not very good. When you brew a beer, you have to wait a few weeks after brew day to bottle or keg your beer, then you have to wait some time after that (less if you keg) before you can actually taste the beer to see how it came out (sure, you can drink the unfermented wort or the uncarbonated/unconditioned beer after primary fermentation, but that’s not an exact measurement, and even then, you have to wait long periods of time). On the other hand, flow is an internal state of mind. The process of brewing the beer in the first place has many places for concentration and smaller bits of feedback. When I thought about it more, I feel like those three hours are, in themselves, something of a flow activity. The fact that I get to try it a few weeks/months later to see how it turned out is just an added bonus. Incidentally, the saison I brewed a few weeks ago? It seems to have turned out well – I think it’s my best batch yet.

In case you can’t tell, I really enjoyed this book, and as longwinded as this post turned out, there’s a ton of great material in the book that I’m only touching on. I’ll leave you with a quite that seems to sum things up pretty well (page 213): “Being in control of the mind means that literally anything that happens can be a source of joy.”

1 – I guess it’s a good thing that I’m writing this as opposed to speaking about it, as I have no idea how to pronounce any part of Mihaly Csikszentmihalyi’s name.

2 – Which is not to take away the power of books or movies where you sit down, turn your brain off, and veg out for a while. Hey, I think True Blood is coming on soon…

3 – This is, of course, a massive simplification of a subject that we don’t even really understand that well. My post on Interrupts and Context Switching goes into more detail, but even that is lacking in a truly detailed understanding of the conscious mind.

4 – I have to wonder how familiar Casinos are with these concepts. I’m not talking about the games of chance themselves, though that is also a good example of a flow activity (and you can see why gambling addiction could be a problem as a result). Take, for example, blackjack. The faster the dealer gets through a hand of blackjack, the higher the throughput of the table, and thus the more money a Casino would make. Casinos are all about probability, and the higher the throughput, the bigger their take. I seriously wonder if blackjack dealers are measured in some way (in terms of timing, not money).

Adventures in Brewing – Beer #4: Bottling

When I put my most recent homebrew, a saison style beer, in the fermenter, I started seeing bubbles in the airlock after only a few hours – a much quicker start than any of my previous brews. Indeed, this thing fermented vigorously for nearly 5 days. With all my previous attempts, bubbles didn’t appear in the airlock until at least 12-24 hours after pitching the yeast, and once they had started, there was only 2-3 days of vigorous activity, after which things trail off. Usually by the end of 2 weeks, things have slowed down considerably. And that happened for the saison too, but I was surprised at how long that initial phase of activity lasted. Now, I’m not entirely sure what this means, but I suspect that perhaps my pitching/fermentation temperature was a bit high, leading to a more active fermentation than is normally desired.

Or I could be completely wrong. The beer seemed to come out ok. It smells wonderful. It looks a little darker than usual for the style, but that’s kinda expected for extract brewing. I took a quick swig of it, and at first glance it seems to share a certain character with the Hefeweizen I brewed on my last attempt. Here’s to hoping that this goes a little better than my last attempt.

The final gravity was really low though. Somewhere around 1.005 (target was more around the 1.010 area), maybe even less. I guess we’ll see how that plays out. Doing the calculations, this means the beer should be somewhere around 7-7.5% ABV, which is certainly higher than I was shooting for, but not outside the realms of possibility.

I won’t bore you with the details of the bottling process, which basically went the same as usual – it’s a semi-tedious process, but the only really bad part is the sanitization of the bottles. Otherwise all went well and this stuff should be ready to drink in a few weeks. Wish me luck.

At this point, I’m looking to try something a little darker for my next batch. That’s apparently more suitable for extract brewing, and besides, my last 3 batches have been lighter style beers. Also, since I’ve been doing so much in the way of belgian styles, I figured I should try something different. Perhaps a chocolate stout or maybe an American Black Ale (or whatever you call those things).

(Cross Posted at Kaedrin Beer Blog)