Sixth Street Pale Ale 2

Back in April I blogged about making pale ale with fresh hops: I got a very decent-tasting beer with an unexpectedly low alcohol content. I tried the recipe again, with two different ingredients: instead of light dry malt extract I used Hop + Grain’s flavour booster, which is a mix of DME and dextrose, to up the fermentable sugar. And because I didn’t have as many hops from Peter’s place, I got some Galaxy to add late in the boil and dry-hop with. I figured Australian heritage bittering hops and modern aroma hops would be a good combination, and Galaxy is in a lot of my favourite contemporary beers  like Stone & Wood’s Pacific Ale and Kosciuszko Pale Ale. Here’s the recipe:

  • One tin Coopers Light Malt Extract
  • 1kg of Hop + Grain Flavour Booster
  • hops: Galaxy and Peter’s backyard
  • Mangrove Jacks M44 US West Coast yeast

The local hops went in at the start of the boil, and I added 20g of Galaxy at 45m and another 20g at 55m.

And I also discovered the real reason for the missing alcohol. When you boil a bag of fresh hops in wort for an hour, the flowers soak up a lot of the liquid: the same thing happened with the leftover hops, which I’d dried and kept in the freezer. When I had made the first batch, I hadn’t wrung any of the liquid out of the big mass of soggy hops. I chucked them in the bin, along with an unknown quantity of fermentable wort. I didn’t realise this until removing the hop sock from the boiler at the end of the boil: when I noticed how heavy the bag was, I sterilised a strainer so that I could squeeze out as much of the wort from the hops as possible.

The other problem I’d had with Batch I was leakage. A lot of the bottles got hairline cracks and leaked into the plastic bins, which is a problem I’ve had with previous beers. The Mangrove Jack’s M44 has a reputation as a slow starter, so my guess about the leakage was that there was still fermentable sugar in the beer, on top of the priming sugar I added at bottling. I decided to leave the beer in the fermenter for three weeks. Towards the end, I chucked in the rest of the Galaxy.

The result is the best beer I’ve made: ABV of about 4.5%, lovely Galaxy bouquet and the same clean bitterness I got from the first batch. It tastes like a really modern Australian pale ale on the high end of the hoppiness scale – if I were to change anything about it, I’d maybe use less Galaxy to dry-hop.

This is the first time I’ve made a beer that’s so good that I’ve kept  buying beer for regular drinking and only cracking the home brew occasionally, because I want it to last.

Why The Left Should

Why The Left Should Applaud Brexit
A Tankie Writes

Why The Left Should Shout Huzzah For People Who Literally Want To Stab Them To Death
A blog post in 10,000 words, by V. I. Rationalist

Why The Left Should Have Done The Same Kind Of Degree That I Did

Why The Left Should Read My Blog Posts In Good Faith And Understand Exactly Why They Are Very Wrong

Why The Left Should Do Something That’s Quite Implausible, Psychologically Speaking, And Would  Startle The Shit Out Of Everyone If It Actually Happened, Except Me, Who Would Nod Sagely

Why The Left Should Cease Their Infighting and Unite Against the Common Enemy: My Balls

Usylessly

Instead of my usual blog post, this Bloomsday I made a Twitter bot, @usylessly, which posts the output of a neural net trained on the text of Ulysses. There’s a bit more information about it on the bot’s website.

How to make beer

My friend Peter has a hop bine (not vine: hop vines are called bines) growing in his backyard in Granville. A couple of months ago, he put out a call on Facebook to any home brewers who wanted to help pick them, so I said yes.

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We had fun picking them, and then had a delicious meal at a restaurant in Auburn, which Peter and Megan don’t want you to know about.

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Hops are only ripe for a couple of weeks a year: almost all beer is made with dried hops. To dry hops properly you need a heater/ventilator arrangement – the old-fashioned ones are called ‘oasts’ – or one of those kitchen dehydrator things. I wanted to use the majority of the hops ‘wet’ (boil them fresh, without drying them) but I dried some on a cake rack in the kitchen to keep them for dry-hopping at the end. Hops are pretty, and when freshly picked they smell a lot like dope, to which they are closely related.

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Later that week I started brewing. I’ve been making beer since August last year and up till now have just used kits, where you get malt syrup which has already been hopped, top it up with water and add yeast. So this was my first go at doing a boil: to get the bitterness out of hops you need to boil them for at least an hour with some malt. I also had to make up my own recipe, which was this:

  • One tin of Coopers Light Malt Extract
  • 1kg of Hop & Grain Light Dry Malt Extract
  • a big bag of fresh hops
  • Mangrove Jacks M44 US West Coast yeast

We didn’t know which variety of hops they were: a friend of Peters had rescued the rhizome from an old farm in the Southern Highlands. Different varieties are good for different things: some for bittering, others for aroma and dry-hopping (at the end of fermentation). Because of the uncertainty, there was no point being scientific about how much hops to put in the boil: I just put as much as I could fit in the hop sock and boiler, and added a couple of handfuls later in the boil in case I could get any complex flavours out of them.

I picked the yeast because I was aiming at a pale ale, and if there was any hop character I wanted to give it a chance to come through.

I added a quarter of the malt syrup to the boil – you need some of it because enzymes in the malt help extract the alpha acids from the hops, but if you boil all the malt, it caramelises and darkens. Boiling the wort with hops made the house smell like weed and Vegemite.

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I put the rest of the hops into the freezer.

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I bottled it after about twelve days in the fermenter, when I’d had a steady gravity reading for three days in a row. Tasting it at this stage, there was a very strong bitterness, which was a good sign that the boil had worked properly.

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For the last couple of days I dunked some of the hops in a bag in the fermenter: if they turned out to be a modern variety like Galaxy this might have given some aroma to the beer.

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Then I bottle conditioned them under the stairs for three weeks. A few of the bottles leaked a little in the last week: I think this is a sign that the fermentation got a bit stuck in the fermenter and restarted after bottling. The extra pressure from CO2 has pushed beer out through tiny cracks in the bottles. Next time I’ll leave it in the fermenter for two weeks.

pale_ale

The result is a lot crisper and cleaner than I’d expected, and the strong bitterness at bottling has mellowed a lot. It’s extremely drinkable, and much more like an Australian pale ale than an American – like a less yeasty version of Coopers Green. There’s hardly any hop aroma, which is probably because of the variety: it’s only in the last few decades that Australian hop strains like Galaxy, which give a big citrusy nose, have been around. So I didn’t end up with a big hoppy American IPA, but an Australian-style pale ale is much more in keeping with what the original hops would have been used for.

Drinking beer which is made from green flowers which you picked yourself is absurdly satisfying. When I started this I thought that the idea of moving beyond kit brewing was overkill: I’m not going to start malting my own grain, but I’m a lot more confident about making up recipes and boiling now.

(I get my kit and ingredients from The Hop and Grain in Marrickville, who are very friendly and helpful despite the fact that I can’t grow a beard.)

POSTSCRIPT: on drinking a few of these I’ve found that it’s not very alcoholic. This is what the OG/FG calculations predicted – they estimated about 2.5% – at the time, I thought this might have been due to error measuring the OG. I think either fermentation got stuck, or the original wort just didn’t have enough available sugar for some reason. It carbonated properly, so there was still live yeast when I bottled it. Perhaps my assumption that one tin of malt extract + 1Kg DME toppped up to 23L would be roughly equivalent in available sugar to a kit was incorrect? Any experienced home brewers with advice, leave a comment. The OG reading was 1.030 and the final gravity was 1.011.

POST-POSTSCRIPT: after consultation with my brother-in-law and a few web searches, I think my DME theory is correct: it has less available sugar for fermentation than the same weight of dextrose. The only other time I’ve used it, it was in a kit which specifically asked for DME and was I suppose designed with that in mind because the resulting IPA was at least 6% ABV. I’m going to try this recipe again with a mix of DME and dextrose: I haven’t got the same quantity of Peter’s hops left but I’ll use what I’ve got plus some Galaxy or another good aroma variety, and see how I go. Science!

Behoof

An archaic word, if it’s not too absurd,
Gives the air of an all-knowing Mentor.
But no-one approves when you write “it behooves”,
Unless you’re an irl centaur.

Rise of Trump shows that I, some Australian Blogger, am Correct

The seemingly-unstoppable ascendancy of orange-haired real estate mogul, businessman and reality TV star Donald Trump in the contest to decide the next Republican presidential candidate has lead many to ask whether this is the rise of a new form of American fascism. But before we ask whether Trump really is another Hitler, we should consider a more important question. How does this alarming scenario afford me, and other commentators, none of whom are experts and many of whom are on different continents, an opportunity to be correct?

There is no doubt that Trump’s confounding of the GOP establishment is alarming, but I would like to position myself as being far more calm and mature than those who believe this is the birth of a hitherto-unseen and poisonous form of American nationalism. Now, I’m not a professional historian. I have no especial qualifications in the theory of fascism and other related forms of totalitarian dictatorship as these were manifested in the course of the twentieth century, and, statistically speaking, neither do you. But we shouldn’t lose our heads simply because the conservative party of the wealthiest and most powerful nation on Earth appears to be having its collective lunch stolen by a blowhard tycoon who is backed by throngs of shrieking, violent racists and who stands to have a long shot at the leadership of the United States.

Let’s consider the significant differences between Trump and Hitler. Hitler, as any schoolchild knows, drew considerable support from the ranks of restive, unemployed and impoverished Germans whose nation had been wracked by punitive war reparations, hyperinflation and needlessly sarcastic musical satirists. Trump’s supporters, by contrast, although they are restive, underemployed and financially, on a global scale, somewhat inconvenienced, show little or no interest in cabaret, with the exception of Wayne Newton. Moreover, as citizens of the United States of America, they come from a completely different country to Hitler’s followers.

Hitler was a painter manqué and former soldier from an unremarkable family whose amoral ideology and extreme racial intolerance brought about the most brutal war of annihilation and genocide in world history; Trump is the heir to a New York City real estate fortune and has shown no particular inclination toward the visual arts. Trump is a serial divorcée with a decades-long reputation for sleaziness who has made highly inappropriate comments about the desirability of his own daughter; Hitler, although he is widely believed by almost everyone to have had a heinously fucked-up sexuality, was childless.

Even were it not for all these serious distinctions between Hitler and Trump, the most vital difference is one of timing. Hitler happened in the olden days and was ultimately defeated in a series of events which, calamitous though they were, are progressively disappearing from living memory, and which ultimately serve as a reassurance to people like me that our comfortable lives have been safeguarded by a long historical process which we were fortunate enough to end up on the winning side of. Donald Trump, on the other hand, is happening right now, and any suggestion that he is quite a bit like Hitler has to be fought against with every instinct and fibre of our being, lest that reassuring sense of comfort be disturbed.

Besides, Trump, even though he is a notorious career racist who retweets praise from actual Nazis, has been endorsed by America’s most well-known member of the Ku Klux Klan and seems to have a lock on the candidacy, is not a seasoned political operator like Ted Cruz, a wily Republican vampire about whom I first heard three weeks ago. It may be too soon to say for sure, but if I repeat the phrase “the GOP establishment” enough times and with an appropriate sense of measured conviction, signs are that events will show that this armchair observer is right.

A new refutation of the timeline

Once the idealist argument is admitted, I see that it is possible, and perhaps inevitable, to go further. For Hume it is not licit to speak of the form of the moon or of its colour: the form and colour are the moon; neither can one speak of the perceptions of the mind, since the mind is nothing other than a series of perceptions. Once location and presence which are continuities, are negated, once space too has been negated, I do not know what right we have to that continuity which is time. Let us imagine a present moment of any kind. During one of his nights on the Mississippi, Huckleberry Finn recognised the soft indefatigable sound of the water; he negligently reaches for his phone: he sees a vague number of tweets, an indistinct thread about the Clinton campaign; he skips forward to the top of his timeline, checks his mentions, scrolls back a few pages; notes that some Australians are arguing about something impossible to understand; then, he sinks back into his sleep as into the dark waters. Idealist metaphysics declares that to add a material substance (the object) and a spiritual substance (the subject) to those perceptions is venturesome and useless; I maintain that it is no less illogical to think that such perceptions are terms in a series whose beginning is as inconceivable as its end. To add to the words behind the borosilicate glass, Huck perceives the notion of a number of persons widely separated in space who have typed them; for myself, it is no less unjustifiable to add a chronological precision: the fact, for example, that the foregoing event took place on the night of the seventh of February, 2016, between ten or eleven minutes past four. In other words, I deny, with the arguments of idealism, the vast temporal series which idealism admits. Hume denied the existence of an absolute space, in which all things have their place; I deny the existence of one single time, in which all things are linked as in a chain. The denial of coexistence is no less arduous than the denial of succession.

The concept that there is a single timeline, an absolute ticking clock containing all tweets, to which any of our mere individual timelines is at best an approximation, is no less an illusion, or an ideal of the software developer. Just as our perception of Twitter is atomised, a constellation of discrete moments of anger, amusement, impatience, being owned, with no necessary chain of causation linking them other than the ex post facto construction of a Storify or a screencap, so too is the underlying data, striped across who knows how many hard disks, a maelstrom of letters in an infinite and roaring library of server rooms and databases, which may only be composed into a calendar by an act of subsequent rationalisation.

And yet, and yet… denying temporal succession, denying the self, denying the astronomical universe, are apparent desperations and secret consolations. As much as I may desultorily build these feeble attempts at metaphysics, in several hours night will fall over the two Americas, and not long after that, all of the Australians will be noisily waking up, an unfortunate fact of the orientation of the globe which Twitter’s algorithmic timeline is unlikely to overcome.