Clark’s Creek Mississippi

Cayenne and I went up to Clark’s creek in Mississippi this weekend to get out of the house for Holly’s baby shower. We walked along the trails and saw a few waterfalls! Not something I thought I’d be able to find so close to home. We both had a great time and were quite tired after all the hiking.

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September CABA meeting

Light crowd this evening. Jimmy gave a presentation on early Louisiana beekeeping. Beekeeping in Louisiana started in 1750 with the first concrete documentation in 1804 and detailed commercial records in 1860. Some of the prominent names & events in LA beekeeping:
Paul Viallon Sr. 1870s – 1890s queen producer.
Shaw brothers from Iberia late 1860s sold bees & honey related products.
Southwestern beekeepers association started October10th, 1876 in Shreveport.
International beekeepers convention 1885.
Renewed interest in queen rearing and package bees 1915.
George Bohne led the movement to movable frame hives.
LA beekeepers association founded 1918.
1922 many laws regulating beekeeping passed around the country.
Walter T Kelley started beekeeping 1924 in Houma. Began selling hives in 1926.
If you are interested in the history of hives and design I highly recommend reading Gene Kritsky’s The Quest for the Perfect Hive which can be found at the library.

The annual Bee lab field day will be October 20th 9:30 – 3:30 at the Bee Lab on Ben Hur Rd. This was a great event last year and I’m looking forward to attending this year. You can sign up to attend and get more information at www.labeekeepers.com


Second brew

My second brew is complete. It carbed just fine and looked like a normal beer when I opened it! That was very exciting. I think the extra water boiling off had an impact on the abv%. I just finished drinking it and I feel like I drank 2 beers. Not a bad thing, but good to note! Tasted too sweet to me, so I’ll let it go another 2 weeks in the bottles before I try another one. I see now how racking to secondary helps. This stuff is far from transparent. It is definitely better than the Mr. Beer brew though. The all grain batch got bottled this weekend and should be ready just in time for the Amite Diversion beer fest. I tried to get the color true to life in the picture. It looks to be about a 21 – 22 on the Lovibond scale. I can’t wait to see how the all grain stout tastes. This batch definitely proves it is very difficult to make bad beer!

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Golden Gate Bridge

I was supposed to run the bridge with some other VMworld attendees tomorrow morning, but I couldn’t resist the weather today. No haze and the temp was just under 60. Amazing! And now I don’t have to wake up at 4:30 to get my sight seeing done. I’ve noticed that all the really cool things to do in SF involve steep inclines. My hotel is only 10 blocks from the conference center but 7 of those blocks are uphill. 300 feet uphill!

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San Francisco in 1 day

I went to the farmers market, climbed the 400+ stairs to Coit tower, walked up the crooked part of Lombard street, saw Ghirardelli square, walked through the Castro and Haight Ashbury to see the botanical gardens, & Golden Gate Park. Lots of fun and lots of walking.

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Probably the coolest thing was Telegraph Hill. The homes on the hill and the stairs were simply amazing. I even spotted a few beehives!

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First all grain brew

The 12th we finally got around to brewing our first all grain batch of beer. The smell intensified and was more mouthwatering with each step. All of the equipment worked out perfectly, with the most impressive tool being the worth chiller. We were able to cool the worth from boiling to 70 degrees in 17 minutes. The only issue was the width of the pot. We started with 6.25 gallons and ended up with about 3.5. We made up the difference worth bottled water, but next time I’ll add an extra 1.5 gallons to the boil to compensate for the boil off. This last weekend we racked it to the glass car boy secondary to let it clarify and continue to ferment. Next weekend we bottle, then we wait. Its hard to see what is going on in some of the pictures cause the double chocolate stout is so dark. In other news, y pale ale will be ready in two more weeks.

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Prepping for the all grain brew

This is a quick video of testing the recirculating immersion worth cooler I made this weekend. When we us it next weekend I’ll have the ice chest full of ice water to be pumped through the line. Even with 82 degree water it took the 6 gallons in the pot from 158 down to 128 in about 10 minutes.


Second brew

I brewed up a batch of beer this weekend. A friend and I went to a demo a few weeks back and it sparked both our interests again after being dissatisfied with the Mr. Beer kits. I bought some dry malt extract, brewing grains, & hops from Marcello’s and split a recipe in half. I was shocked that I lost almost a whole gallon of water during the boil which went well thanks to an inherited crawfish pot burner. Glad I didn’t have to make the whole house smell like hops! We have been researching an all grain brew and plan to do a boil August 11th.

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Homemade sushi

Made some salmon and veggie sushi for dinner. Delicious!

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Cleaned comb and a new queen

A few days ago I put a tray with oil and a screen over it underneath hive 1. I didn’t see any mites, but I’d need some better light to be sure. I did see a discarded larvae in the screen though. That means there is a laying queen in the hive. Based on that and the straight comb I decided not to do a full inspection. I also did a quick inspection on hive 2 just to remove the pan I left the fallen comb in. The bees had completely cleared out the comb and began attaching the comb to the pan. This colony is a honey making machine. They relocated the honey from the fallen comb and have built out better than half a new comb in under a week.

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