Beer Batch 2: Red Rye IPA

Have a homebrew while you homebrew!

It is time for another batch of homebrewed beer. Our stout came out well, so this time we decided to try adapting a recipe for an IPA. The kicker here is that aside from rye, the beer is formulated to be a reddish color and uses brown sugar. I'm sorry to all the passionate brewers out there that brew pure malt, but we are pragmatic brewers here; the brown sugar doesn't even compose 10% of total fermentatable material. Without further ado, here is the recipe:

Chair Repair

The chair I use finally broke due to a serious design flaw I saw coming from a mile away.  As illustrated below, it has a geometry for weight distribution that puts all the stress on the weld joints on the front.  This would only be a problem if the manufacturer used paper-thin tubing, and they did.  Also, I had taken off the back of the chair and have been sitting on it backwards which may have added to the problem.

The breaking point

I'm pretty sure it was designed this way on purpose per planned obsolescence, or to give it a nice "spring" effect, but I have a welder and can show them who's boss.  If I had paid any money for this chair, I would want it back.

Wind and Cucumber Flowers -- Spring Garden Weekly Update 4

The weather has been hot and windy, but my plants are still doing fine. Let's see some photos.

UPSTAIRS

Spacemaster Cucumber

I have grown these cucumbers in soil and with the Kratky method, and the ones via the Kratky method have done so much better than the soil grown ones. The Kratky ones have grown at least over one foot tall, while the soil ones have only grown about 4 inches tall. These plants do not need too much space, so they are perfect for those on balconies or patios. However, they can grow out of control if you do not give them enough space. The cucumbers have a nice, crisp flavor that is not overwhelming.

Fordhook Giant Swiss Chard

Swiss Chard is one of my favorite vegetables. It is a member of the beet family. These seeds readily germinate, but getting the plant to establish itself in warm months isn't easy. I would recommend keeping the plant inside while it is young. Once it gets going, keep it outside. The plant will keep producing leaves, so harvest the plant down to 5 leaves to ensure it can regrow its lost ones optimally.

Leaves can be eaten raw, steamed, boiled, sauteed, and possibly other ways. One of my favorite ways to eat chard is to chop up leaves and stems and throw them into a pan with olive oil and garlic. Another way you can prepare chard is to bake them into vegetable chips.