#wyeast
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#motorcycle#ducati#scrambler#cafe racer#motorcycle photography#scramblerducati#ducati scrambler#custom bike#satans kitten#wyeast#pnw#moto#motorbike#moto love#custom motorcycle#motorcycle lifestyle
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Mount Hood . . . Credit 👉🏆📸 @inairshare_designer . . . Follow 👉 🇺🇸@conexao.america for more photos and movies about United States 🇺🇸 . . . Alliance @america_states @enjoy_la_ @latinbrazil . . . ✈ Mark your photo with tag #conexaoamerica or @conexao.america and we'll post it! . . . . #inairshare #inairsharedesigner #oregon #mounthood #wyeast #pnw #pnwonderland #mounthoodterritory #cascadiaexplored #cascadesporn #cascadesarc (em Mount Hood, Oregon) https://www.instagram.com/p/ChmeSRaOG1o/?igshid=NGJjMDIxMWI=
#conexaoamerica#inairshare#inairsharedesigner#oregon#mounthood#wyeast#pnw#pnwonderland#mounthoodterritory#cascadiaexplored#cascadesporn#cascadesarc
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i have tire chains + im hypomanic anyone in the pnw wanna go to the cascades w me
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Bridge of the Gods in Cascade Locks Oregon
The bridge road is this grate so you can see the river under you as you walk over the bridge.
No side walks on this bridge, watch out for the vehicles that you share the bridge with,
We walked over the bridge on May 16, 2022
Sherrylephotography May 16, 2022
Cascade Locks Oregon. Views from the Bridge of the Gods.
Legend of Bridge of the Gods
Long before recorded history began, the Native American legend of the Bridge of the Gods says the Great Spirit built a bridge of stone that was a gift of great magnitude. The Great Spirit, named Manito, placed a wise old woman named Loo-Wit, on the bridge as its guardian. He then sent to earth his three sons, Multnomah, the warrior; Klickitat (Mount Adams), the totem-maker; and Wyeast (Mount Hood), the singer. Peace lived in the valley until beautiful Squaw Mountain moved in between Klickitat and Wyeast. The beautiful woman mountain grew to love Wyeast, but also thought it fun to flirt with his big brother, Klickitat. Soon the brothers began to quarrel over everything, stomping their feet and throwing fire and rocks at each other. Finally, they threw so many rocks onto the Bridge of the Gods and shook the earth so hard that the bridge broke in the middle and fell in to the river.
Klickitat, who was the larger of the two mountains, won the fight, and Wyeast admitted defeat, giving over all claim to beautiful Squaw Mountain. In a short time, Squaw Mountain became very heartbroken for she truly loved Wyeast. One day she fell at Klickitat’s feet and sank into a deep sleep from which she never awakened. She is now known as the Sleeping Beauty and lies where she fell, just west of Mount Adams.
During the war between Wyeast and Klickitat, Loo-Wit, the guardian of the bridge, tried to stop the fight. When she failed, she stayed at her post and did her best to save the bridge from destruction, although she was badly burned and battered by hot rocks.
When the bridge fell, she fell with it. The Great Spirit placed her among the great snow mountains, but being old in spirit, she did not desire companionship and so withdrew from the main range to settle by herself far to the west. Today you will find her as Mount St. Helens, the youngest mountain in the Cascades.
Scientists say that about 1,000 years ago, the mountain on the Washington side of the Columbia River, near what is now the town of Stevenson, caved off, blocking the river. The natural dam was high enough to cause a great inland sea covering the prairies as far away as Idaho. For many years, natural erosion weakened the dam and finally washed it out. These waters of the inland sea rushed out, tearing away more of the earth and rocks until a great tunnel was formed under the mountain range leaving a natural bridge over the water. The bridge was called “The Great Cross Over” and is now named “The Bridge of the Gods.”
LEGEND: an unverifiable story handed down by tradition from earlier times and popularly accepted as historical
Material for this article provided by the Port of Cascade Locks, Oregon
Click here for more information on the bridge and the Legend of the Bridge of the Gods
#information from https://columbiagorgetomthood.com/2020/07/04/legend-bridge-of-the-gods/#photographers on tumblr#sherrylephotography#landscape photography#my photography#bridge of the gods#ledgend#oregon#lock cascade
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Redneck Cider Experiment 2: Ginger Lemon Cyser!
Next to the previous batch, which is nearly finished fermenting. *fingers crossed*
Yep, I did go ahead and throw together a test batch using that ginger-lemon-apple juice drink! The base juice wasn't much darker than the other kind starting out, but certainly turned that way once everything else was in.
I decided to use a little honey mainly for flavor this time, putting it somewhere in cyser territory. Though closer to cider strength than the usual run of mead. It's mostly apples! 😁
I thought we had some of the plainer generic honey left that Mr. C picked up for his mead batch, but turned out he did use it all. So, I ended up using what was already in the cupboard, which is a little stronger flavored wildflower type honey that I spotted at Lidl. (And totally delicious.) Just as well that this only needed like 1/4 cup, with that little jar.
We have some more nice apples that I mainly got for cooking but haven't made anything with yet. So, I decided to do a little prep work in advance, and cored/chopped up a big one last night to stick in the freezer. Which also helps break it down some for better brewing. Pulled that out of the freezer a little in advance to thaw out, and the little chunks were definitely mushier trying to feed them down into the bottle.
I'm hoping that the fruit pieces will break down enough to pour out of the bottle without too much trouble later on. If not, that will have to be a problem for Future Me to contend with. 🙄 Making do with the best equipment I have on hand.
Partly to help break the fruit down and bring out the flavor better, I did indeed also pick up some pectic enzyme in that new haul of actual brewing supplies. Also, some proper yeast nutrient to hopefully keep the friendly beasties happier. (Labeled for beer, but the stuff Wyeast pushes for wine/cider/mead is apparently exactly the same.) The pectinase is also supposed to help it turn out clearer, but we'll see.
I may or may not have used anywhere near the appropriate amounts of either thing, but went with a wild-ass guesstimate based on what people with a lot more experience were saying. ¯\_(ツ)_/¯ If anything, I tried to err on the side of using less, to hopefully avoid any strange flavors.
I just went with the same yeast as last time again. Seemed to work pretty well. Almost ready, just waiting to get the yeast hydrated here before pouring it in with everything else!
The actual recipe and numbers, btw:
Yes, I am using a Cider / Wine Tracker app for convenience, because I am just that kind of nerd. Who never intended to find another hobby rabbit hole to jump down like I seem to be in the process of doing.
The airlock wasn't bubbling yet at last check, but it hasn't been that long. Interested to see how this goes!
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Coastal Wave IPA: A Classic West Coast IPA
It is hard to say who exactly brewed the classic west coast IPA, some might argue that the classic West Coast IPA was first brewed in 1980 by Sierra Nevada Brewing Co., while others might say it was Lagunitas IPA. Either way, the west coast IPA changed the world of craft beer. After many brews and years of research I have realized the the west coast IPA is not a complex recipe, rather it's in its simplicity where the brew comes through. Here is my simple west coast IPA recipe.
To brew a West Coast IPA, you will need the following ingredients:
Malt:
10 lbs (4.5 kg) pale ale malt
1 lb (450 g) crystal malt
Hops:
1 oz (28 g) Columbus hops for bittering
1 oz (28 g) Centennial hops for flavor
1 oz (28 g) Cascade hops for aroma
Yeast:
1 packet of American ale yeast, such as Safale US-05 or Wyeast 1056
Other:
Water
Gypsum (optional)
Here is the process for brewing the West Coast IPA:
Start by preparing your equipment. Make sure that all of your brewing equipment is clean and sanitized.
Heat 5 gallons (19 L) of water to 155°F (68°C). Place the pale ale malt and crystal malt (if using) in a grain bag and add it to the water.
Hold the mash at a temperature of 152-154°F (67-68°C) for 60-90 minutes. This will give the enzymes in the malt time to convert the complex starches in the grains into simple sugars that the yeast will be able to ferment.
While the mash is underway, prepare your hop additions. Combine the Columbus hops and Centennial hops in a hop bag and set aside.
When the mash is complete, remove the grain bag and let it drain into the kettle. Bring the wort to a boil and add the hop bag with the Columbus and Centennial hops. Boil for 60 minutes, adding the Cascade hops in the last 10 minutes of the boil.
After the boil is complete, cool the wort as quickly as possible by placing the kettle in an ice bath or using a wort chiller. Once the wort has cooled to 70°F (21°C), transfer it to a fermenter and add the yeast.
Ferment the beer at a temperature of 68-72°F (20-22°C) for 7-10 days, or until fermentation is complete.
When fermentation is complete, transfer the beer to a keg or bottling bucket and add priming sugar to carbonate the beer. Bottle or keg the beer and allow it to condition for at least a week before serving.
Enjoy your West Coast IPA!
Note: This recipe is just a starting point, and you may need to adjust the ingredients and process to suit your personal taste and brewing setup.
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Brew #1
May 4 2024
I decided to take some time to brew a blonde ale. I should have it wrapped up in early June just in time for the heat. Fingers crossed it turns out!
Idea was to have 2 gallons after the boil but ended up with just under 9 quarts. This means my final gravity was lower than I wanted but I get an extra quart of beer so I can deal with that trade off.
Grain bill:
89.6% 1285g Briess 2-Row (1.8° L)
7.5% 107g Briess Caramel Malt (10° L)
2.9% 42g Crisp Amber Malt (27.5° L)
Hops:
4.6g Cascade at 60min
3.5g Kent Goldings at 15.5min
Yeast:
1 pack of Wyeast 1056
Mashed for an hour at 155°F, raised it to 169°F for the mash out, and then boiled for an hour. Added my hops at the times above and then at 10 minutes left in the boil I added 1g Irish Moss and 1/4tsp yeast nutrient. My pre boil gravity was 1.029 and my starting gravity was 1.037 (.004 less than I wanted) so if this ferments down to 1.010 I’ll get a 3.5% abv beer. I really wanted 4% but that’s okay. Smelled and tasted great after the boil and it’s sitting in my fermentation chamber (mini fridge with an Inkbird hooked up) at 62°F. I'm hoping this lower temperature setting will give a more crisp and less ester forward flavor.
May 5th, 2024
Been close to 24 hours and already seeing some activity. Hoping to have the fermentation and cold crash finished at the 2 week mark. Then I’ll do some cold-side finings and bottle condition for a few more weeks! Hoping to crack one open the second week of June!
May 7th, 2024
I noticed a dramatic reduction in activity in my airlock today and decided at the almost 100 hour mark to do a gravity check. Opening the fermenter I was hit at first with fusels but once those reduced the smell of the green beer (post first fermentation) was quite nice and almost reminded me of pale ales I've tried in the past. The color was very light (SRM 2 or 3) which is lighter than I had thought it might be but that might change after it is racked off the lees and bottled. The gravity read 1.011 (maybe 1.012) so I decided to ramp the temperature up to 69°F over the next few days to ensure full attenuation (conversion of sugar to alcohol). After some time I'll check the gravity again and if we are down to 1.010 I will start to cold crash.
May 9th, 2024
Checked the gravity again after 48 hours at 70ish°F. The beer has hit a gravity of 1.010! Going to give it another 24 hours in the Maturation phase (yeast has finished fermenting but not settled to the bottom/flocculated). I've read that your Maturation phase should be about the same length as your High Growth Phase. After that I'm going to slowly crank the AC up and start cold crashing the beer. Hoping to throw the gelatin in on the 14th and bottle on the 15th or 16th. Hoping to crack one open the week of the 9th of June.
Color and smell were pretty much the same. I am interested to see what color the finished product will be after cold-side finings and bottle conditioning.
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Transcript below the readmore:
r/mead •Posted by u/VoijaRisa
2 days ago
Took a class comparing yeasts for meads aged 7+ years
This past week I had the opportunity to take a really interesting class. The teacher has decades of experience brewing beer, wine, and mead and in 2017, started two batches of mead but, before pitching the yeast, they were separated into several different containers so he could experiment with different kinds of yeasts. He'd previously tasted them after 1 year, 2, 5, and now the bottles were 7 years old.
The first was a cherry mead (mostly red cherry juice, but some pitted black cherries as well). This was subdivided into 5 batches, each pitched with a different Lalvin brand of yeast to see how each changed the flavor profile and how each aged.
I didn't have a pen handy so I couldn't take notes, but here's what I remember
71B - This one fermented pretty smoothly, leaving quite a bit of cherry flavor. The alcohol was moderately noticeable but not unpleasant.
D47 - This one was a bit smoother than the 71B, still leaving a good amount of cherry.
EC-1118 - This one was by far the least favorite. Even after 7 years, it still tasted quite hot. The cherry flavor was present, but largely overshadowed by the alcohol.
KI-VIII6 - This one was just unexciting. The cherry flavor was diminished, but nothing interesting really took its place. This just ended up tasting meh.
Rhone 2056 - This yeast is not easily available to consumers as it has to be purchased in 1/2 kilo blocks. However, it was the favorite of the ones sampled. It finished extremely smooth. The cherry flavor was almost gone, but it had an excellent satin feel to it.
The second batch was a similar experiment, but with a traditional mead. However, this time, he used Wyeast ale yeasts. I'm not as familiar with these, so the names didn't stick as well. Ultimately, I didn't much like any of them, but the teacher indicated that the London was his favorite and I recall finding it the least offensive.
Overall, it was a really fun class and I'm hoping to start a similar experiment in the near future.
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Starter Cultures Market Size 2023 Global Industry Share, Top Players, Opportunities And Forecast To 2033
The worldwide sales of starter cultures, which were previously estimated to be worth around US$ 1,123.1 million in 2022, are now expected to boost up. Currently, in the year 2023, the global starter cultures market value is figured out to be around US$ 1,191.6 million. Further, it is expected to develop with a higher average CAGR of 6.1% over the projected period and reach US$ 2,154.3 million by 2033.
Sales volume of different types of fermented foods has increased over the last decade, creating a lucrative industry of yogurt bacteria culture. The starter market is expected to progress further as a result of the rising dependability of low-fat dairy-based goods and functional beverages.
The market is getting strengthened by changing tastes and preferences and acceptance of packaged dairy products by consumers, along with their rising health concerns. In addition, rising public awareness of the starting culture’s health advantages is anticipated to create new opportunities for the key market players.
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Key Takeaways from the Starter Cultures Market Study Report
The demand for starter cultures in the United States market is estimated to be worth around US$ 306 million in the present year 2023.
Whereas, in the Asia Pacific region, China is the leading producer of starter cultures and is anticipated to register a 9.8% CAGR through 2033.
The demand for starter cultures in Germany, with many private companies for packaged food and beverages, is projected to record a 4.5% CAGR through 2033.
The adoption rate of starter cultures in Canada is anticipated to remarkably grow during the forecast years, at a 5% per year rate.
Meanwhile, the mold category of microorganisms for the starter cultures market may register a 5.1% CAGR through the forecast years.
Due to the increased demand for cultured milk products and their use in the production of cheese and butter dairy products, the application segment held the dominant market share in 2022.
Request for Report Customization@
https://www.futuremarketinsights.com/customization-available/rep-gb-16698
Competitive Landscape
Angel Yeast Co Limited, Benny Impex, Biena Snacks, Chr. Hansen Holding A/S, Ingredion Incorporated, CSK Food Enrichment B.V., Danisco A/S, Dohler Group, Dalton Biotechnologies S.R.L., Genesis Laboratories, DuPont’s Nutrition and Biosciences, Lallemand Inc., Meat Cracks Technologies GmbH, Lesaffre Group, Kerry PLC, Mediterranean Biotechnologies Srl. Koninklijke DSM N.V., Meiji Holdings Company Limited, Sacco S.R.L, Mad Millie, Saputo Inc., Wyeast Laboratories Inc., Caldwell Company, Lactina Ltd. Co., Natren Inc., Lb Bulgaricum PLC, and Biocatalysts Limited among others are a few prominent players in the global starter cultures market.
To remain competitive in the market, prominent starter culture market players are focusing on product development according to region-specific requirements. For example, DuPont Danisco LPC 800, Yo-Mix Prime, and Yo-Mix Fast 1.0 are three cultures that Dupont Nutrition and Bioscience Company introduced in January 2020. The conglomerate targeted this product mostly as a solution for yogurt makers in the Chinese market.
Recent Developments
In January 2022, International Flavors & Fragrances (IFF) Company declared an additional outlay for the development of next-generation starting cultures. The company increased its investment to increase the fitness of strains made from plant-based materials, in partnership with the Technical University of Denmark (DTU).
In May 2021, Chr. Hansen Holding A/S Company introduced VEGA, which is a vegan yogurt starter culture kit. The new product consists of starter cultures that can be easily customized as per requirements, and contain probiotic and bioprotective strains.
Ask to Analyst@
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Key Segments
By Microorganism Type:
Bacteria
Yeast
Mold
Others
By Type:
Lactic Starter Culture
Non-lactic Starter Culture
By Form:
Dried Starter Culture
Liquid Starter Culture
Frozen Starter Culture
By Microorganism Growth Temperature:
Mesophilic Starter Culture
Thermophilic Starter Culture
By Application:
Starter Culture for Dairy and Dairy-based Products
Starter Culture for Meat & Seafood
Starter Culture for Bakery Products
Starter Culture for Alcoholic Beverages
Starter Culture for Non-alcoholic Beverages
Starter Culture for Organic Fertilizers
Starter Culture for Other Applications
By Composition:
Single Strain Starter Culture
Multi-strain Starter Culture
Multi-strain Mix Starter Culture
Other Starter Cultures
Information Source: https://www.futuremarketinsights.com/reports/starter-cultures-market
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0.16 Euro Scottish Ale
This weekend I brewed a Heavy Scottish ale, traditionally taxed at 70 shillings.
7 lbs Maris Otter
1.5 lbs 40L Crystal
0.75 Chocolate Rye
0.75 Roast Barley
I added 1 tsp NaHCO3, 2 tsp CaCl2, and 2 tsp gypsum to the 15 L filtered water with 1/4 tsp of campden that had been sitting for 20 min to get rid of the chloramine. I’m getting some 5.2 stabilizer for the next batch, pH strips have too narrow a range, and it’s too easy to overshoot. As it was, I believe my wort was probably just a little bit basic.
Held it at 152F for about 90 min, though it shot up to maybe 160 for 10 minutes. Then I raised it up to 170 and sparged with 10L of 190F water.
Once I started the boil, I put in
1 oz East Kent Golding
for 60 minutes, in the last 15 minutes, I put in the wort chiller and some irish moss. I chilled it down to 60F, which went pretty quickly since the city water is nice and cold this time of year.
I pitched from the starter package:
Wyeast 1728 Scottish Ale
Got an OG of 1.051 And it was bubbling by the next morning, had to change the airlock on day 2. I’m a little concerned that I’ll overshoot the rather low ABV that’s supposed to accompany this beer, but I don’t think it will be by much.
1.051 -> 1.012 = 5.12%
If I’m serious about keeping the alcohol content from getting too high I could cold crash when the gravity reach 1.014, though just adding a half gallon of water would do the same, albeit at the price of malt dilution. We’ll see how it tastes!
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Stretcher Chairs Market: Introduction
An increase in surgical and operating procedures worldwide is what fuels the industry. The factors that are projected to drive the growth of the worldwide stretcher chair market include an increase in health spending, a growing population, an ageing population, and the incidence and prevalence of chronic diseases. Additionally, chairs are portable and adaptable, which helps with patient transportation and increases demand for stretcher chairs.
It is anticipated that the Asia Pacific stretcher chair industry will be the most active and lucrative market in the globe. Numerous effects are anticipated from the region's large population with chronic illnesses, burgeoning healthcare automation, and fast rising healthcare spending (both private and public).
Overview
In 2020, the market for stretcher chairs was valued at USD 212 million, and it is anticipated to grow to USD 274 million by 2027, at a CAGR of 3.6 percent over the forecast period of 2021–2027. Stretcher chairs are the kind of chairs that support patients during treatment and transportation while also enhancing their comfort, mobility, and care. In operating rooms and other confined areas, stretcher chairs are used to move patients safely. These can be set into fully extended horizontal positions or an endless number of recliner positions and come in electric and pneumatic types.
For More Insights, Download a Free Sample Copy of Stretcher Chairs Market@ https://healthcaremarketreports.com/sample-request/stretcher-chairs-market/11205/
Segmentation Analysis of Global Stretcher Chairs Market
Based on type
General Stretcher Chairs
Special Stretcher Chairs
Based on application
Hospitals & Clinics
Ambulatory Surgical Centers (ASCs)
Competitive Landscape
GF Health Products
Winco Mfg
Stryker Corporation
Hill-Rom Holdings
WyEast Medical Corporation
IBIOM Instruments
AMTAI Medical Equipment
NovyMed International
Major questions answered in this report
• What is the driving factor for the growth of the Stretcher Chairs market?
• How will the COVID-19 pandemic impact the demand and consumption of the Stretcher Chairs market?
• What is the major application area of the Stretcher Chairs market?
• Who are the Stretcher Chairs manufacturers across the globe?
• Which geographical location is dominant in the Stretcher Chairs market?
• Which are the top industry players in the Stretcher Chairs market?
For More Details, Visit Our Stretcher Chairs Market Report Page
Key takeaways from the report
the market for stretcher chairs was valued at USD 212 million, and it is anticipated to grow to USD 274 million by 2027, at a CAGR of 3.6 percent over the forecast period of 2021–2027
The effect of COVID-19
As a result of the advent of cutting-edge medical treatments and rising internet usage, healthcare companies are currently operating in a dynamic environment that is undergoing seismic shifts. This has smart patients being more cautious, along with unmatched online access to astonishing amounts of knowledge. As a result, there is a growing need for intelligent, reasonably priced, and customised healthcare services. The COVID-19 epidemic has also increased demand for healthcare and related goods and services, boosting the performance of the healthcare sector as a whole.
We provide information in our personalised reports that is catered to the particular requirements of all the significant stakeholders. Our reports included market analyses that gave our clients relevant information on the market's size, present competition, and other elements. Additionally, reports evaluate the impact of common
Our specialized reports offer information that is tailored to the unique needs of all the important stakeholders. Our reports provided with market evaluations that provide our clients with useful insights into market size, current competition, and other factors. Reports also estimate the burden of common and unusual disease disorders based on prevalence and cost of care. Reports also include executive-level market blueprint and valuable ideas to help and establish effective expansion plans. Healthcare reports also provide in-depth examination of a market's research and development landscape. These data pointers and analysis provide in-depth research of pipeline product distribution by on clinical trial stage, therapeutic region, indication, and other factors.
About Us:
The healthcare industry is surely facing disruptions with global economies giving high importance to individual health. In this scenario, we expect our clients to get deep insights to power their innovations in the right direction. We have been keeping a close watch on the changes and modifications happening in the healthcare domain. As per our understanding, these alterations are active and unexampled
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Journal Comix, 5 April 2021. Twenty Years in Portland.
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Sandy River Dawn. Clipstudio Paint.
Based on a photo I took while section hiking the Pacific Crest Trail in 2018, looking up at Mount Hood from its western ridges.
vv Process shots vv
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#digital art#digital painting#landscape#painting#mt hood#wyeast#mountain#sunrise#process#ripley lacross
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I’d marry this mountain, January 2020
#its so beautiful#like for real#photography#landscapes#adventure#mount hood#wyeast#brown tones#forest#fog#trees#wilderness#foggy#horizontal#moody#film#original phography#lensblr
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Finishing up this painting today ✨ Which means I’m one step closer to getting all the things done so I can go back to Michigan to see my family in a few days!! I’m so excited!! 😭😍🥰 . . #oilpainting #realism #landscapepainting #art #contemporaryart #mounthood #wyeast #warmsprings #warmspringsreservation #regik #easternoregon #oregon #stephaniebuer #artist (at ACTION) https://www.instagram.com/p/By6GIfshz5g/?igshid=dkgbqynn3lbp
#oilpainting#realism#landscapepainting#art#contemporaryart#mounthood#wyeast#warmsprings#warmspringsreservation#regik#easternoregon#oregon#stephaniebuer#artist
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Tucker Sno-Cat Appreciation Post #tuckersnocat #TimberlineLodge #MtHoodOregon #wyeast (at Timberline Lodge) https://www.instagram.com/p/Ca2pdKdvYxi/?utm_medium=tumblr
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