Scratch-N-Denton
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been a long time since we left for a bike ride before dawn...
Monk, Kevin, and I headed down to Denton, MD for the Scratch-n- Denton
gravel ride. This ...
2 weeks ago
Let the Big Doug Eat.
JELENIA GÓRA TROPHY - CITY SPRINT from VELOUR on Vimeo.
Very cool and looks like there will be some skin in the game. Or loss there of.
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Someone has been up there trimming the trails. Most of the branches that were crowding the trails have been trimmed down and the trails are in very nice shape. On the way up Brock's at one point there was a view of Ghost falls. The falls are usually obscured by the vegetation. Brock's has some cool views of the other trails and the valley.
I was hitting refresh every couple of seconds starting at 5 minutes to 9. I was the 19th person to get in today. I cannot figure out how 18 other people got in before me. I am on a fast Internet connection and I was clicking like a mad man. Glad that is over. Glad to have the opportunity to suffer, bonk and probably puke up the tailgate party from Thursday night. I am sure there will be some lingering ill effects of a Thursday night season opening game. I do not think the trailer will make it to that game. Tim and Tiff are always much better at tailgating than me anyway. I just show up bring some food and help clean up. They really deserve all the credit.
So I did what any brewer should do and poured a little off the top and tasted my project. It has a nice roasted flavor similar to coffee. It was definitely unfinished and flatter than flat. I could not taste the creamy flavor you are supposed to get from the oatmeal but I am not concerned. It needs some time to age and carbonate. It will mellow in the next couple of weeks and will be Ok to sample in 2 weeks but will not be really good for about a month.
This next shot is of the flavoring grains. 1 lb chocolate malt, 1lb black patent malt, 1lb roasted barley and 1lb of crystal malt. They are in the steeping bag. This is just like making tea. You have to be very careful or you can end up with tannins which are very bitter and do not taste very good at all.
This is just before I added the Flavoring grains and had just added the Malt extract. Basically it is sugar. It adds flavor plus gives the yeast something to feed upon.
Once you have it all cooked you move it into this nifty 5 gallon bucket and try to cool it down as fast as possible. It always takes me forever to get it to cool down. Even in a sink full of water and ice it is still too hot to add the yeast. Hopefully in the next hour it will be cool enough to add the yeast.