Lake Grove OR

Discussion in 'Introductions' started by Fieldblend, Nov 5, 2016.

  1. Fieldblend

    Fieldblend New Member

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    Hello from Lake Grove! We're situated just a little south of Portland, Oregon, sharing the property with a little grove of 200 year-old Doug Fir trees.

    I've been making beer and wine for some time now. On the beer side, I started with Papazian's book and malt extracts, and about 2 years ago acquired the items needed for doing all grain. It's a simple setup, using a modified rubbermaid cooler for the mash tun and a couple of 8 gallon stainless pots for heating water and boiling the wort. Since I also make wine I already had a hydrometer, pH meter and thermometers. And plenty of glass carboys and airlocks.

    We're fortunate in having our own source of hops -- a couple of vines (Willamette and Cascade) -- and they often determine the style of beer I make, although I'm not adverse to experimentation. I just recently retired so am hoping to have more time for honing my beermaking skills. Looking forward to the opportunity.

    Cheers,
    Mark AKA Fieldblend
     
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  2. Trialben

    Trialben Well-Known Member

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    Cheers fieldblend! You sound like one switched on experienced brewer I've never delved into the fine art of wine making I'd love to be able to brew up a batch of nice mellow red wine! At least you don't need to age most beer for as long. Well you'd have patience in spades I think good luck and welcome
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    Welcome! sounds like you'll fit in just fine here
     
  4. Fieldblend

    Fieldblend New Member

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    Thanks for the warm welcome!

    In my experience, in some ways wine making is easier, at least as far as hygiene is concerned. Wine has less of a tendency to go bad, maybe due to the higher alcohol and fruit acids in the wine. I pay a lot more attention to cleanliness when I make beer, compared to wine. So if you conquer beermaking, you should be able to take on winemaking no problemo.
     
  5. jmcnamara

    jmcnamara Well-Known Member

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    I don't think I'm patient enough. I can barely wait a weekend or 2 after I bottle or keg to try some
     
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  6. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Welcome to the forum , what styles are you brewing most of ?
     
  7. Trialben

    Trialben Well-Known Member

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    I'll put my order in now for some merlot and some friuty Shiraz I'm putty in your hand there is nothing like s fine bottle of craft beer and there is nothing like a fine aged red wine.
     
  8. Endeavour Brewing

    Endeavour Brewing New Member

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    Welcome to the forum Fieldblend and congratulations on you retirement! I made an elderberry port wine when I was in high school but find beer much easier and enjoyable although if my bees keeps producing as well as they did this year I may try to make some mead.
    Happy brewing!
     
  9. Fieldblend

    Fieldblend New Member

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    I sort of follow the seasons. Darker beers in fall/winter, lighter (but not TOO light) in warmer weather. Two of my more successful brews were a witbier style that by total accident came out tasting very close to Deschutes Chainbreaker -- the bittering components included grapefruit peel -- and an imperial red that used Simcoe hops.

    Most of the time I batch-sparge, doing 2-3 passes to increase efficiency. This works OK for mashes that contain a lot of barley. The witbier mash "stuck" due to the relatively high percentage of wheat so I had to improvise a continuous sparge setup. Since I don't have a good setup for continuous, I find it pretty fiddly to run, particularly when compared to batch (I have to crack the HLT water spigot just the teeny right amount). If I do another witbier I will try including some rice hulls to see if that will improve the sparging process.

    Our water comes from deep wells and is fairly hard -- about 110ppm "hardness" according to our water report. The report doesn't break out the Ca and Mg. Just to keep things interesting, it contains a fair amount of calcium BIcarbonate, so the pH goes up a bit when the water is heated up & the excess CO2 is driven out. To this point I haven't checked mash pH to see where it winds up, but, based on the results, it isn't way far off. Good enough for me, anyway :).
     

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