When it comes to poop bags, I have very specific requirements. Will it rip easily? Is it too transparent? Can I feel the poop too much?
Granted, I’m a very practical person and if poop-bag less, will use any object on the street that’s (sort of) clean to do my duty as a responsible dog parent. I’m also absent-minded and forget to grab a bag a lot, so this situations happens more often than I like.
Does a high-functioning, MEMORABLE poop bag exist? No. So when BARK decided to make a poop bag, I threw down that gauntlet. Literally, I said, “Make one that doesn’t let me feel like I’m holding poop that also makes me laugh and also I won’t forget all the time.” Did they look at me like I was crazy? Maybe. Did I say, “no I’m serious, do this.” Also maybe.
After a few months of R&D and me giving probably a lot of unnecessary, uninvited feedback, they plopped this on my desk:
not my desk but my desk is a mess, so i’m not showing that in public, you cray???
“Try it,” they said. “We knocked it out of the park,” they said.
So I tried it. And I agreed–they did.
objects in image are the exact size as they appear. yes, that poopmoji fit into the bag.
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There are a lot of IPA drinkers out there, but I get the feeling that there are just as many people who would enjoy the fruity-tropical flavors in New England IPAs, but were scared off by the IBU-arms-race of earlier this decade. I wanted to develop a session beer for Sapwood Cellars that showcases fruit-salad hoppiness without assertive bitterness. Sort of a Belgian white, with hops instead of spices. The result is a beer we’re brewing 10 bbls of today… Zip!
Dry hopping mid-fermentation is a great technique for chasing away raw-green hop aromatics that turn-off some drinkers. The problem is that adding hops early makes harvesting yeast far more difficult. Our solution was to use dried yeast. For a fraction of the price of a liquid pitch (~$60 for 500 g dried) it means we don’t feel bad not cropping and repitching. Dry yeast also allows for easy strain blending by weight. In this case the test batch was 85% S-04 and 15% WB-06. The goal was to support the fruity hops with a little banana from the hefeweizen strain. An idea I first tried in my American Oat Ale.
The grist is a callback to what we developed for Modern Times Fortunate Islands, still my favorite of their regular offerings. The grains were in turn inspired by Three Floyds Gumballhead. We decided to go a bit lighter on the wheat until we get used to how large amounts of huskless grains lauter on our Forgeworks brewhouse. Hot-side hopping is a single dose of Cascade in the whirlpool. A classic variety with a good blend of oils, but without excessive alpha acids (or cost). Despite that, for the up-scale we’re going to lower the whirlpool temperature to ~195F with a barrel of cold water at flame-out to keep the IBUs under 20. Dry hopping with Amarillo for stonefruit aroma.
Hefeweizen yeast, CaraVienna, Cascade, and Amarillo is a combination I tried back in 2010 for this Hoppy Hefeweizen. Not the same intended balance on that batch, but a similar palate of flavors.
The wrinkle in this test batch was that I split it pre-boil. I’ve been editing Scott’s draft for “The New IPA” and the research suggested that many hop oils peak very quickly at higher temperatures and then dissipate. So I split the batch, half with a 20 IBU addition at 60 minutes followed by a flame-out addition immediately after turning on the immersion chiller. The other half I added a hop-stand/whirlpool addition allowing it to sit for 45 minutes before starting the chill. I even left the heat on low to better replicate the slow cooling of a commercial-scale whirlpool.
Going in I was suspicious. I’d changed from quick-chilling to hop-stands a few years ago, and felt that my beers had gotten a better more saturated hop flavor. The beers came out surprisingly similar, but not exactly the same.
Zip – Quick Chill
Smell – Clean yeasty-doughy nose. Banana. Cascade grapefruitiness shines through as the dominant hop character. Certainly reminds me most of hoppy hefeweizens that I’ve brewed previously. Surprising how much yeast character there is from a low percentage of WB-06.
Appearance – Pale-gold, mildly hazy of the standard hefeweizen type. Not milky-haze. Good head retention and cling.
Taste – Bitterness is present, a bit higher than 20 IBUs in my estimate. Crisp finish with some lingering hop resin. Amarillo comes in a bit towards the end, apricot. Odd that I get the kettle hops in the nose and the dry hops in the flavor. The quick chill seems to have imparted a more dry-hop like character. Dry, with a finish that reminds me of some sort of herbal spritzer?
Mouthfeel – Snappy, good firm carbonation, but not as high as a traditional hefe. Dry, slightly tannic finish.
Drinkability & Notes – A nice session beer. The polyphenols from the early-boil addition may be making the bitterness come-across higher than the calculated IBUs would suggest.
Changes for Next Time – Drop the bittering addition to 10 IBUs, and this would be much closer to the balance I was looking for. Nice as is, but likely too bitter for many hop-phobes. Yeast character is a bit distracting.
Zip – Hop Stand
Smell – Similar, but the yeast character comes across as leaning more bubblegum than banana. Slightly more phenolic as well, peppery. Hops are better integrated into the yeast character or maybe just less assertive. I get honeydew melon.
Appearance – Identical. In this case the timing of the boil hops and speed of chilling doesn’t seem to have effected clarity.
Taste – Bitterness seems lower/smoother, and the finish rounder despite the same calculated IBUs. Like the nose the line between fruity yeast and hops is less distinct than the other version. There is more banana than in the nose, but it is still relatively subdued. Hops are bright and citrusy.
Mouthfeel – Smoother, less tannic. Coating compared to the other half. That isn’t a character that necessarily sounds beneficial to a session beer, but in this case it makes it easier and more pleasant to drink.
Drinkability & Notes – Closer to what I was looking for, the hops and yeast meld together into a pleasant fruit salad. Rather than a generic fruitiness throughout the effect is different flavors from nose and mouth, evolving as it warms. One friend noted that it has sort of an Allagash White thing going on, which was exactly my intent.
Changes for Next Time – We’ll be cutting the WB-06 from 15% to 7.5% in the big batch. The taller fermentor should suppress ester production as well. We’ll add a barrel of cold water at the end of the boil to lower the temperature and further smooth the hop bitterness contributed by the whirlpool addition.
Batch Size: 12.00 gal SRM: 4.8 IBU: 18.3 OG: 1.048 FG: 1.008 ABV: 5.25% Final pH: 4.60 Brewhouse Efficiency: 72% Boil Time: 60 mins
This week Ron Pattinson joins me to discuss his new book called “Austerity!” about British brewing in the post World War II period from roughly 1945 through the 1960’s. Ron shares with us how breweries copied with many shortages in the post-war period.
Today my guest is Ron Pattinson. Ron is a historical beer expert focused primarily on brewing in the British Isles. He is the author of some 30 books and also runs a daily blog called Shut Up About Barclay Perkins. His latest book is titled simply “Austerity!”.
We start with a discussion of the many mini-books Ron has been working on these past few years about historical beer brewing.
Ron explains the title for his newest book about post-WWII brewing called “Austerity!”
He shares some of the trends in brewing and breweries in the austere period immediately after WWII.
Ron explains how things changed as the British economy started to grow in the 50’s and 60’s.
We discuss tax policy and how taxes can have a significant affect on brewing.
Ron talks about the shortage of dollars which led to few imports and how beer production became almost entirely domestically sourced.
We talk about some of the larger beer producers of the period.
Ron shares what a typical English mild recipe might look like.
We talk about ingredients including how few breweries had moved to single yeast strains, and many simply reused mixed yeast strains over and over again.
Ron shares some of his thoughts on homebrew sized recipes provided in the book and his closing thoughts.
And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.
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The following post is brought to you by For The Furry. We’re very paw-ticular about our partners and only feature those we think are top dog.
We feature a lot of global brands here on Dog Milk which, while totally awesome for #inspiration, can be a little tricky for those not based in, say, Europe and Australia who actually want to buy said products (hi, US readers — we see you). Fortunately, we’ve found our design soulmate in the new US-based online pet boutique For The Furry!
Founded in 2018 by a duo of fashion-focused, Los Angeles-based dog moms, For The Furry is a curated shop and lifestyle destination dedicated to the finer things for our four-legged friends. Celebrating fashion, travel, and above all—a love of animals—FTF features well-considered and thoughtfully designed accessories, apparel, and home goods for fur babies and the ones who spoil them. In short: For The Furry is a candy store where the candy just so happens to be previously hard-to-come by products from ALL OUR FAVORITE INTERNATIONAL PET BRANDS.
Currently, For The Furry is the only US distributor of select Labbvenn, MiaCara, and Cloud7 products which, if you’ve been reading Dog Milk for even the hottest of seconds, you know we’re obsessed with. They also carry exclusive color ways from domestic brands like Wolfpack, whom we’ve also gushed about before! See? For The Furry = soulmate.
So, US readers, be bummed no more! For The Furry is going to be your new favorite way to spoil your dogs (and cats!). Check out their thoughtfully curated selection of gorgeous products at forthefurry.com.
This week I feature a short video tutorial no how to use the new altitude and elevation adjustment features in BeerSmith 3 for high altitude beer brewing. BeerSmith 3 is one of the only software packages to offer a simple adjustment for the change in hop utilization when brewing at altitude.