Tag Archives: essence

Infection!

This weekend I brewed up my first Barley Wine. (Yeah, it’s a beer, not a wine). My apartment now reeks of hops and alcohol. Very nice. As I was brewing, I decided to pop open one of the Dunkleweisens that I had bottled the previous weekend. I knew it wasn’t going to be ready yet, but just wanted to see how things are coming along. First taste? Not good. Now, it very well could be that the beer just needs to age for a while, and that having 2 of my last 3 batches turn out infected has made me hyper-sensitive to the “infected beer smell”, but I’m thinking this batch might get consumed by the toilet.

Beer wort (that’s all of the ingredients before you add the yeast and make….beer) is a perfect incubator. It has all kinds of wonderful sugars for beer yeast to chew on and live off of for a long time. It’s just the right PH, giving the yeast this perfect little enviroment in which to live. And it’s the right temperature, not too hot, and not too cold. Beer wort is such a perfect enviroment, that it is regularly used in labs to grow certain cultures of bacteria. And therein lies the problem.

It takes just a tiny bit of bacteria or wild yeast to creep on in there and set up shop. It’s a home-invasion gone wrong. Sure, your yeast will live and do its whole turning-sugar-into-beer thing, but now it has company. It’s like your 2-cousin-in-law twice removed that comes to stay the weekend for Christmas and never leaves. Pretty soon their trash is everywhere, and your couch smells like feet and Cheetos. Same thing happens to the beer. Beer yeast produces favorable flavors and aromas. Invading bacteria make your hooch smell like band-aids and rubbing alcohol. Not good.

You do what you can to keep the bad bacteria at bay. The night before I brewed the Dunklewesien, I bleached all of my equipment. Then on brew day, I soaked it all in sanitizing solution. I was careful. Very careful. Anything that went into the wort was sufficiently boiled to remove anything harmful. I cooled the wort down to 70 degrees within 10 minutes limiting its exposure to any wild airborne yeasts. Then I tossed it all in my carboy and……. shit. I was 3/4 gallon shy of 5 gallons. How the hell did that happen? So, I dumped in some cold water to top it off, aerated, and pitched the yeast. Done.

I knew that by dumping the cold water in the fermenter, I was compromising the integrity of the beer. I made a rash decision, and likely paid the price for it. Just a little bit of cold water out of the well. Couldn’t see any bacteria, couldn’t smell any. No idea that it was there. But I knew the possibility lingered, and I let it in any way. It’s so easy to compromise and for what? 3/4 of a gallon more? Silly. Not mindful.

Why does compromise come so easy? Especially when we know it will inevitably lead to “infection”?

As for the beer, I shall wait and see. Wait and see.

Cheers.

Advertisements

Comments Off on Infection!

Filed under Buddhism, Home Brewing

On Karma and Rebirth

I promised a post on my thoughts on Karma and Rebirth. Here you go:

Yup. There are some ideas that aren’t reconciling with each other in my head. Karma and Rebirth are clashing, and I can’t seem to wrap my head around them. But maybe it doesn’t matter much. Maybe it isn’t something I need to spend much time worrying about. Although they are central concepts to Buddhism, trying to figure them out fully isn’t going to help me right here, right now. It’s just going to make my mind look like this Jackson Pollock painting.

After the next couple of books that I read (review copies that I’ve received), I’ll be diving into The Wings to Awakening, so maybe that will help shed some light. And if not, maybe it will just take some time. If anyone out there has some recommended reading, it would be much appreciated. Also, feel free to leave your thoughts regarding karma and rebirth in the comments section here.

Cheers.

15 Comments

Filed under Buddhism

Transfer of Essence

Today I transferred a batch of ale into the secondary fermenter. The reason you do this is to separate the beer from the yeast cake. Beer is made up of 4 main ingredients: Water, barley, hops, and yeast. The yeast is what transforms the sugars in the barley into beer. Without yeast, you’d have terrible tasting, acrid, cloudy water. Yeast really is the life of the beer. So why would you want to separate the beer from the yeast? Good question.

Too much of a good thing in this case can have unpleasant results. After a few days, the active fermentation has subsided and most of the yeast has settled to the bottom. Fermentation will continue however, but not like it did at first. After a few days, you need to separate the beer from the yeast. I have a 6 1/2 gallon carboy that holds the beer at first, then I transfer to a 5 gallon version. If you don’t do this, the beer will have too much yeast flavor and sediment. It will be cloudy. So for a more refined product, this is a necessary step. 

Personally, I’ve taken this step myself. I transferred myself once upon a time. I lived in Michigan for the first 20 years of my life. My family was there. My schools were there. My friends were there. The “nurture” part of my self was constructed there. My ideals, outlook, inner voice were all a product of my environment. It was my yeast. 

After about 18 years though, my yeast began to settle. It wasn’t sustaining me any longer. It didn’t provide me with what I now needed to finish the process of self. For this, I needed to seek another container. Another environment. A new opportunity for nurture to shape my essence.

 I’m still not sure what the last straw on the camel’s back was. You see, it wasn’t my friends. It wasn’t my family. It wasn’t my job or my apartment. It wasn’t any of those thing that were stifling me. It was me that was stifling me. You see, even when you transfer the beer, millions of the yeast cells still travel with it. So some degree of fermentation still persists. It was this part of me that I couldn’t remove that was stifling me. Causing me to mentally suffocate. 

I hated this part of myself. It was lazy. Apathetic. Unemotional. Detached. Depressed. Irresponsible. The list goes on. I realized that even if I removed myself from the container that created this self, part of that self would travel with me, like the yeast.

 Yet if I could leave some of that part of self behind, was it possible to leave it all behind eventually? To no longer be burdened by the self that I was? I had to try. So I left. I left that container as abruptly as I had entered it 20 years prior. This fresh start would be what I needed. Heading west where the air was fresher. The ideas were fresher. My essence could be fresher. Yet there was still that part of my self that was traveling with me. What of it?

 There is one cardinal rule when home brewing. Above all, make sure everything is sanitized. Sanitation is the most important step you can take to ensure a quality product. It only takes a little bit of wild bacteria or yeast to enter your beer to ruin the whole batch. Ruin the whole purpose. Fermenting ale is about one of the most perfect habitats for bacteria. It’s the perfect temperature, there is plenty of food, it’s safe. When you transfer the beer, you are leaving your beer vulnerable to contamination, which is why sanitation is key.

 On my travel I broke my phone, and scattered the pieces. I left no trail as to where I might be headed. I only brought the clothes and books I really needed. I avoided strangers. I avoided contamination. This journey taking me to my next container was an important one. I needed for it to be free from anything that might contaminate my newly found self. It would not take much to ruin a trip like this. A call home. Befriending the wrong types of people. Getting caught up in the drama of the strangers the accompanied me on my journey across the country. Taking a bus was risky enough.

 So now years later, after I’ve fit into the new container, I have to wonder. Is is really a new process that my self is going through? After all, when the beer is transferred, some of the yeast goes with it. So it isn’t really a new fermentation taking place, is it? It is really the same fermentation that has transpired since the beer was created. There are really only two differences. First, there is the new container. Smaller, more tailored to the final outcome. I have to imagine this is where my self is currently at, in this new container. Second, the saturation of the yeast. It’s easy to see the layer of yeast in the primary fermenter. You can see the process that has transpired over life span of the ale. You can clearly see what effect that original, life giving yeast has had on the beer. Now (after the beer has been transferred from the primary) the beer isn’t so inundated with that which made it was it is today. Now I am detached from the environment that made me, me. Yet part of that self is still present, and that might be the real problem.

 The past and your original nurturing environment is a quick anchor to who you believe yourself to truly be. We all have this aspect of self. It’s the “I” we refer to in our minds when we speak about ourselves. But this is not the real “I”. The true self is the one in our minds we refer to when no one else is around. It’s the real “I” that we cannot lie even to ourselves about. No matter how much bacteria we allow to creep in, no matter how many containers we transfer ourselves to, we cannot escape this “I”. The self. It has always been there. This is what drives some to a life of addiction. They try to cover up the real self with superficial highs. Some of us are trying to escape it. Others are ignoring it. But none of these are healthy or rational options. The only sane thing to do is to accept your self. Fully. Unconditionally. Your self is perfect. It is with this realization that one can begin to truly transform one’s self. Once you can accept your essence for what it is, you can really bring about change in your life. You can get rid of all the bacteria you’ve let in. You can begin to see the container for what it really is: just an empty space that is incomplete without that which fills it. You are not your laziness. You have become lazy out of fear of reaching your full potential of self. You are not beautiful. You have attached beauty to yourself for fear of your true self being ugly. 

I suppose the hardest part is finding that true “self”. The real “I”. We enjoy contaminating ourselves. We’re afraid to face who we really are. I don’t know why this is. Maybe it is a survival mechanism our ego has developed to keep us focused on anything but accepting ourselves and each other for who we truly are. Our mind and our ego like to make us believe it is something that it is not. Our mind likes to think our self is Bad, or Good. Perverted or Pious. Lethargic or Ambitious. But our true nature, simply put, exists. It is. It cannot be good or bad. Those are human attachments. The beer is not how it tastes. That is not what the beer is. The beer is just the beer. It is water, barley, hops, and yeast. And it’s quality does not lie in any of those individual parts. It cannot. For beer is made up of four parts. The quality (or lack thereof) can only be seen or perceived when the sum of all those parts is present. Your quality or lack thereof is only seen when the whole you is present. It is not seen in your liver or teeth.

 So we must take a knife and cut away all of the layers of false self we have covered our true self with. We need to find our true quality of self again. We have built layer upon layer of false self that focuses on the individual parts. Your hair. Your teeth. Your ego. Your attitude. Your intelligence. None of these things separately make up the self. Not one of these things determines who you truly are. Because when we are able to find our true essence, and accept it, then we can truly enjoy our self. We can be at peace knowing we are perfect just the way we are. That the essence of who we truly are cannot be contaminated. It cannot change depending on the container. It simply is. When we reach this realization, we can then begin to deal with the individual parts as individual parts, and not the self.

 As for the beer, well, it is simply those four parts. It’s essence lies when those four parts are combined. If it becomes contaminated, it will still resemble beer. It will still look like beer. Although it’s true self might be hard to taste, it is there in the bottle, waiting to be discovered. Cheers.

Comments Off on Transfer of Essence

Filed under Buddhism, Home Brewing, Other