Well, the laptop on the trip has been useful, exce…

Well, the laptop on the trip has been useful, except at the new hotel. We had been at the Holiday Inn on King in Toronto where they had really nice and quick wired network access in the room. The new hotel, while beautiful for various reasons is rather lacking in the networking in the room features sadly.

However Worldcon does have it’s usual internet lounge so it does make up for it.

Now if I can just keep from ripping my boss’s head off on Wednesday when I get back, this will have been a very successful vacation.

No tag for this post.

Just in case any body else is keeping track, but t…

Just in case any body else is keeping track, but the Twin Cities has reached critical mass as far as high end ice cream shops go.

The latest to open is PumpHouse Creamery, which I’m thinking I might try and drop by tomorrow afternoon to give a try. One of the reasons is that I’m very curious what all is in their “20 varieties” of bottled soda’s they also carry.

So with them and Izzy’s, Sonny’s, Sebastian Joe’s, Edina Creamery, and Grand Ole Creamery (which are the ones I can remember off the top of my head) this is just crazy. Can we really support that many really good ice cream places?

I brought a sample bottle into work and shared it …

I brought a sample bottle into work and shared it around a bit. A friend decided to try an experiment and just added more sugar directly to his sample and stirred it up and the result was great!

I still think there’s a bit too much yeast, but sugar is definitely the next problem to work out. My brewing buddy mentioned that doing a combination of the corn sugar we used along with something else might not be a bad idea, and I have to agree, though I think that the next batch I’m just going to double the corn sugar and see where it goes from there.

Of course this lends very well to thinking about not going with regular sugars at all and instead using something like sucralose to keep carbonation from ever getting out of hand as well..

So, the important numbers that I’ve figured out so far:

  • 1 cup sugar per gallon for carbonation
  • 1 cup sugar per gallon for sweetener
  • 60 hours carbonation time

I’m very tempted to do another batch this weekend, but there is the problem that we’re leaving the country on Thursday of that week for 10 days. Or maybe that’s perfect since I won’t be around to fiddle with things at all while the yeast settles and the flavor sets.

I opened up the first bottle at 6pm last night (8/…

I opened up the first bottle at 6pm last night (8/5/2003) and was pleasantly surprised to find that it was drinkable! Well, there are some caveats there and this is measured against the past attempts, but is basically a success. Unfortunately, I think I would have to qualify it as “drinkable” at best.

The Nottingham ale yeast adds a really nice bitter note that would be excellent if there was more general flavor or sweetness to play against. Basically I think it needed more. More sugar, and more flavor extract.

As the stuff warms, it starts to produce a bit of a sulfur smell again, but not nearly what we got with the last 2 batches which tells me one of 2 things: It carbonated too long, or there was too much yeast, or a little of both most likely. I think ~60 hours (The early bottle got 66 hours, was very well carbonated, and was markedly less skunky than the rest that got 76 hours and were almost too carbonated [marked by some bubble up when opened, but didn’t spill over]) and about 2/3rds as much yeast should produce something very nice indeed.

But it’s drinkable, which in my eyes is a success of sorts, and definitely gives me a direction to go with the next batch. This time I’ll be measuring the yeast much more accurately for example (by weight of course) and with a smaller carbonation time I think it might actually come out something resembling good. :-)

I’m going to keep a few of the bottles for aging data (4 of them? Open at 6 day intervals?), but I think I might try and do another batch this weekend and see how it turns out.

For those who are interested:
Yeast: Nottingham Ale Yeast (Product#Y005) $1.25: The package said 11 grams, and I used ~1/3rd of it by volume since I didn’t bring my scale.

Extract: Old Fashioned Soda – Root Beer extract (Product#5500) $3.95: I used about 1/3rd of the bottle. Should have used half.

Sugar: Bulk Corn Sugar (Product#2200) $4.00: I used 2 cups.

Ah, I have found the best: Nathan is a Giant Blob…

Ah, I have found the best:

Nathan

is a Giant Blob that seeks Nuclear Power Stations, spits Jets of Water, and has a Swirly Hypnotic Gaze, Suckers on its Feet, a Computer for a Brain and four Extra Limbs.

Strength: 9 Agility: 1 Intelligence: 5


To see if your Giant Battle Monster can
defeat Nathan, enter your name and choose an attack:

fights Nathan using
No tag for this post.

Or, even better: Glyph_mn is a Tiny Blob that is …

Or, even better:

Glyph_mn

is a Tiny Blob that is Easily Confused, swallows Aeroplanes Whole, carries a Samurai Sword, moves at Great Speed, and looks like a Man in a Rubber Suit.

Strength: 1 Agility: 6 Intelligence: 1


To see if your Giant Battle Monster can
defeat Glyph_mn, enter your name and choose an attack:

fights Glyph_mn using
No tag for this post.