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Meet Our Staff: Natasha Godard

What Do You Like To Make?
While I enjoy brewing beer and I’m looking forward to learning to make wine, my current fermentation obsession is vinegar. I had already decided to attempt beer vinegar long before I started at FHS, but this job definitely accelerated my experiments, since we sell vinegar mothers. It wasn’t too long before I’d started red wine vinegar, white wine vinegar, and apple cider vinegar. Since then, I’ve been given other beverages to vinegar-ize, and those are definitely going strong too. I am most looking forward to my marionberry wine vinegar finishing up. For those who are interested and can make it into the shop, I leave samples of my red wine vinegar and my beer vinegar behind the counter.

What Do You Like Most About Your Job @ FH Steinbart?
It’s a tie between helping customers with their problem-solving, which is incredibly satisfying, or all the new knowledge that’s being crammed into my cranium just by virtue of being here. This is pretty convenient since one leads to being more effective at the other.

How Do You Like To Spend Your Free Time?
I have a number of pastimes. Some are rather seasonal. I love being outside in nice weather, for example, but the grey and rainy Portland winters drive me indoors almost completely. Luckily, things like reading can be done in both locations. I also enjoy board games, cooking, and engaging in new hobbies to see what sticks. As you can read above, vinegar stuck. I’m now eyeballing our cheese-making kits to see about that…

What’s the Life Arc That Brought You To Portland?
I grew up in New Mexico and find myself in Portland by way of D.C., Baltimore, and Chicago. I got myself a M.Sc. in Biology while I was living in D.C. and Baltimore, and landed in Chicago to continue that path. Somehow, though, I ended up a Certified Cicerone® rather than a biologist. Though, to be honest, that biology education comes in handy on a regular basis. I landed at FHS because Mark mentioned a job opening. I had brewed a little bit of beer back in Chicago, but I got out of the habit. I figured a good way to get back in the habit and learn more about brewing as I consider studying for Advanced Cicerone® was landing the job here. I had nooooo idea how correct that was, and I’m extremely glad I’m here now.

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Sometimes a Great Notion

Sometimes a Great Notion (Extract Recipe)

Sometimes a Great Notion Hazy IPA Label

This hazy IPA is bursting with a blend of citrus and tropical hop flavors. The soft mouth-feel and restrained bitterness is reminiscent of a NE IPA, but with our unique NW twist. We created this recipe with some of our favorite hop varieties; Mosaic, Citra, & Galaxy. We’re still homebrewers at heart, and are excited to partner with F.H. Steinbart Co. to bring you this unique recipe kit.
–James, Andy, Paul & the Great Notion Team

5 Gallon Extract with Specialty Grains
60 Minute Boil Time
Ready in 3-4 weeks

OG 1.070
FG 1.010
ABV 7%
IBU 45

6 lb. Extra-light dry malt extract (DME)
1 lb. Wheat dry malt extract (DME)
1 lb. Dextrose (corn sugar)

1 lb. Flaked oats
1 lb. Carapils (dextrin) malt

4 oz. Mosaic pellet hops
4 oz. Citra pellet hops
4 oz. Galaxy pellet hops

Imperial Yeast #A38 Juice

1 Grain steeping bag
12 Hop steeping bags
4 oz. Dextrose (corn sugar) – bottle priming

Be sure to read all instruction before beginning

  1. Use as much water as your kettle will allow (up to 6 gallons). The larger the boil, the more effective your hops will be (See note at end of this recipe for more details).
  2. Steep crushed grains in steeping bag for 20-30 min. at approximately 160°F. Remove grains and discard.
  3. Add dry malt extract (DME) and stir to dissolve. The liquid is now called wort. Bring liquid to a boil, watching carefully for boil overs.
  4. Chill wort to under 100°F1 as fast as possible and as close to 65°F as possible (If you do not have a wort chiller, set the kettle in an ice bath in your sink).
  5. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
  6. Pour chilled wort into fermenter and place in a location that allows fermentation to occur at 65°F (or as close as possible).
  7. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
  8. Optional: take a specific gravity reading using a triple scale hydrometer. The reading should be approximately 1.070 SG. Record the number as your OG (original gravity).
  9. Pitch your yeast when the wort is at appropriate temperature (65°F). Fill airlock with water or sanitizer to the fill line and seal fermenter.

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added “@ 60 min.” are boiled for the entire hour. Hops added “@ 15 min.” are added when there are 15 minutes remaining in the boil. Hops added at the end of the boil or “@ 0 min.” are refereed to as “flame-out” hops and left to steep in the hot wort prior to chilling for 10-20 min. Use 1 oz. of hop pellets per steeping bag and tie a knot at the top, allowing as much room as possible for the hops to expand inside the bag.

Great Notion employs a unique hopping strategy to obtain huge amounts of flavor without increasing the bitterness. While it might seem unconventional to boil for an hour before adding bittering hops, rest assured this special technique lies at the heart of Great Notion’s signature flavor profile.

2 oz. Citra pellet hops @ 0 min. (flame-out)
2 oz. Mosaic pellet hops @ 0 min. (flame-out)
2 oz. Citra pellet hops @ dry-hop for 7 days
2 oz. Mosaic pellet hops @ dry-hop for 7 days
4 oz. Galaxy pellet hops @ dry-hop for 7 days

A wide-mouth carboy is recommended for dry-hopped beers. You will begin to see activity in the fermenter within 24 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one week. After the primary fermentation completes, it is ready for dry hopping.

Place fermenter in a location where you can hold the temperature at 70°F (to maximize dry-hop extraction and allow the yeast to finish).

Add 4 oz. Galaxy, 2 oz. Citra, and 2 oz. Mosaic pellets for 7 days before packaging (do not exceed the 7 days, it is better to remove them a day early than to leave in longer).

Fermentation is finished when the final gravity (FG) reads 1.010 SG +/- 2-3 points, but timing at this stage is flexible. When you are ready to bottle your beer:

  1. Make a simple syrup by combining 4 oz. of dextrose (corn sugar) in a pint of water on the stove.
  2. Bring the sugar solution to a boil and simmer for 10 minutes.
  3. Let this cool to room temperature. Sanitize your bottling equipment; bottles, auto-siphon, tubing, bottle filler, and bottle caps.
  4. Add the cooled priming sugar solution into the bottling bucket.
  5. Siphon your beer into the bottling bucket to mix thoroughly with the sugar.
  6. Then siphon the beer into your bottles using the bottle filler and secure the caps. Your beer will be ready to drink after conditioning for two weeks at room temperature (70-74°F is best).
  7. Once conditioning is complete place bottles in cool place and/or refrigerate. It is best to refrigerate for 24-48 hours before opening to ensure that the CO2 generated during bottle conditioning has fully mixed in with the beer.
  8. Pop the cap, relax, don’t worry, you’re drinking homebrew!

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