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Harlan Carvey
Works at Dell SecureWorks
Attended Virginia Military Institute
Lived in Monterey, CA
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Harlan Carvey

commented on a post on Blogger.
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With respect to the mango IPA, I see that you added the nectar after primary fermentation had dropped off a bit...how did you sanitize it?
So back on 4/11 I had a buncha people over and brewed a Citra Pale Ale and a Mango IPA. At least, that was the intent. It appears I've made a Citra IPA (drunken hop additions may have played a role but it's a good thing) and ...
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It is a pasteurized product (as most are in this country at least), no need to sanitize it. Long as everything else was properly sanitized (it was), not a problem to add already pasteurized things.
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Harlan Carvey

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Awesome pic from Saturday's Central TX +Tough Mudder !!  +Cory Altheide 
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Harlan Carvey

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I'm a new home brewer, mostly working with Northern Brewer's 1 gallon recipes.  For right now, I'm predominantly an extract brewer, using some steeping grains, mostly those provided with the recipes.  I've recently started experimenting  a bit with some different additions, such as steeping 0.2 lb of crushed red wheat grain prior to the boil for the blonde ale recipe.  

What I'd like to get is some thoughts on how to add more body to the beers I'm brewing, working on a 1 gal, extract brewing level.   For example, the blonde ale calls for 1 lb of pilsen DME...what are some options on adding some body to that.  According to Palmer's book, I could do that by adding nonfermentables, or by adding (as I understand it) more DME.  

What are some thoughts?  My goal is to make a bit more flavorful, fuller-bodied (is that even a word?) beer.

Thanks.  Your input is greatly appreciated.
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Matt Lohman's profile photoBrad Warbiany's profile photoLucas Cashman's profile photoHarlan Carvey's profile photo
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+Lucas Cashman  I was going to go with the strainer, as using a bag in a quart of water doesn't give me a lot of room for keeping the bag from settling on the bottom of the pot.  Strainers are easy enough, too.  Thanks.
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Any chance of getting a +Cory Altheide 1:6 action figure any time soon?
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Cory Altheide's profile photoHarlan Carvey's profile photoKevin Manson's profile photo
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A Digital Phrenologist Virtual Thinking Figure . . . 
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Harlan Carvey

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LEXINGTON — “Here, this one won’t beat you up too much.”
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Having one of these, with Metallica's "Whiskey in a jar" on the iPod...
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Harlan Carvey

Discussion  - 
 
Started a blog to document my home brewing experience, elicit input/feedback, etc.

http://smallbatchhomebrewing.blogspot.com/
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+Wil Wheaton, we should get together with +Allie Patrice to brew some good beers this summer ;) 
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Harlan Carvey

General Discussion  - 
 
I'm looking for recommendations regarding carbonation.  I'm a small batch (1 gal) mostly extract brewer (at the moment).  When I bottle, I put one Fizz Drop into each bottle, immediately prior to capping.  Lately, I've noticed that some of the beers are not as carbonated as I would like.  

My usual process is a 45 - 60 min boil, ferment for 14 days, bottle and let sit for another 14 days.  I'm finding the behavior (minimal carbonation) to be consistent whether I'm doing lighter brews (pilsen malt) or darker (amber malt, etc.).

I thought about trying Prime Dose, which I found in the latest Northern Brewer catalog, but they don't seem to have it at their web site.  I was doing some research and found that some folks had issues with the capsules not dissolving.

My thinking was to try a bottle from a batch, and if it could use some more carbonation, uncap the remaining bottles, drop in some Prime Dose and wait another two weeks.  I do have some beer fermenting now that, when it comes time to bottle, I'd just use the Prime Dose.

Further reading took me to Brewer's Best Conditioning tablets.

Has anyone used these items (Prime Dose, conditioning tablets)?  What are some thoughts or recommendations to getting a bit more carbonation?  I have been reading Palmer's book, but I'm also interested in a perspective specific to the type of brewing I'm doing.  Thanks!
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lee salisbury's profile photoaperfectmurder12's profile photoScott Harder's profile photoHarlan Carvey's profile photo
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+Scott Harder , thanks but doing 1 gal means I usually bottle from the fermentor, not from a bottling bucket.
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This is my latest IPA, about 8 hrs into fermentation and bubbling nicely.  It's based on Northern Brewer's HighPoint IPA recipe, in that it's all their Super Structure malt syrup.  I bittered with Centennial hops, and did aroma additions (and will dry hop) with Medusa.

The grapefruit IPA is ready this weekend, and the wheat ale gets bottled on Saturday.  Next up...partial mash rye PA.  
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Moved the grapefruit IPA to secondary for dry hopping. 
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More of a hard cider kinda guy here. Any micro geek beverage folks fermentin' grapes, grapefruit or honey suggest some good links? 
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Harlan Carvey

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Apparently, dogs have a way of sending clear, uncomplicated messages to each other.

http://www.wired.com/2015/03/dog-picky-pooper/

Next time I head into the corporate office, I may have quite a lot to say...
Before your dog picks a place to poop, there's sniffing and wandering, spinning and digging. What's behind his hunt for the elusive fecal bulls eye?
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Already done.  It's mine, I say...MINE!!  
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Harlan Carvey

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+Northern Brewer 1 gal Bavarian hefeweizen recipe, at ~ 12 hrs.  I added 4 oz of honey and 2 t of McCormack Valencia orange zest at 5min (45min boil).  Looking to bottle on 3 Apr.
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Have him in circles
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DFIR analyst
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  • Dell SecureWorks
    Sr. Researcher, 2013 - present
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Monterey, CA - Virginia Beach, VA - Naha, Okinawa - Oakton, VA - Gainesville, VA
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Former Marine officer (2502), DFIR nerd, published author.

Mid-Atlantic Tough Mudder finisher (Wintergreen, 22 Oct 2011) - more of those to come
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No bragging, no whining.
Education
  • Virginia Military Institute
    BSEE, 1885 - 1989
  • Naval Postgraduate School
    MSEE, 1994 - 1996
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Male
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Married
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Most people don't tell me what they call me to my face