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Welcome to BenHelms.com! bio picture

about the site...

Thanks for visiting my website! I hope you enjoy your stay and are able to find your way around without any problems.

I created this site as a project, but it turned into a different few things. First off, it is a blog; simply a place where I can write some of my scattered, random thoughts, and occasionally rant a little bit, about how the man is keeping me (and you) down.

Secondly, it has become a place where I have posted some photography, so feel free to check some of that out as well. And lastly, This site will be used as part of a a few different projects for my masters degree. Feel free to email me if you have any questions, comments, concerns during your stay: (benhelms@gmail.com)

about me...

A little about me, let’s see...Well, I grew up in the San Francisco Bay Area, then moved to Los Angeles for college and about halfway through that I moved out to Boston. After falling in love with New England (go Pats/Sox!), I made my way back to SoCal and got two degrees from Azusa Pacific University in Los Angeles, CA (a B.A. in English-Writing & an M.S. in College Counseling and Student Development). As of now, I'm working as a Hall Director at the University of Portland in Oregon and living/working in the prestigious Villa Maria Hall.

Besides all that, I love writing, backpacking, photography, music (recording, composing and listening), playing/watching sports, and exploring new lands. View my Resume.


Staying Motivated

I remember when I was a kid, I read the book Miss Malarkey Doesn’t Live in Room 10. From what I remember, it’s the story of a group of students being shocked at (somehow) finding out that their homeroom teacher doesn’t live in her classroom. I know, it sounds kind of juvenile (hey, it’s a kids book…), but for whatever reason, this book was revolutionary to me. Finding out that teachers had lives outside of the classroom was a very eye-opening realization, and not one I particularly enjoyed–the fact that Mrs. Florence and Mr. Copeland’s worlds didn’t revolve around me practically put me into an early (1/8th) life crisis.

And then, years later most likely, I found out that not only did they have lives outside of mine, they had their summers off too! Are you kidding me? My parents left for work before I went to school, and were back around 6pm. My teachers obviously didn’t start work until I showed up around 8:30am, and then were (again, obviously) done by 3pm, AND they got their summers off!? What a cushy job!

It was right there and then, as a struggling eleven-year-old aspiring young comedian, that I decided teaching was for me.

Ten yeas later, I had a much wider picture of what an elementary teacher does (thank you Brent), and I wanted no part of it. Luckily for me, I did choose a vocation with summer breaks…sort of. Just about education-based job revolves around the academic schedule. While there are certainly different types (semesters, quarters, year-round), each one has its own seasons, its own rhythms, and its own perks.

I consider myself lucky to have been working in the semester system that past two years.

 

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Dreams and Aspirations

I’m a passionate guy. When I enjoy something, I try to enjoy it to the fullest. And that goes for just about everything in my life.

As a kid, more than anything else, I wanted to play in the NBA. Seriously. I used to play 6+ hours a day in the summer, working on techniques and fundamentals, doing boring shooting drills, just to eventually reach my goal of playing professional basketball. When I was in high school, and I had my sights focused on future goals, I’d apply myself fully hoping to know as much as I could about a subject or a class along the way. When I was a single man, I would throw myself into dating relationships (sometimes even unhealthily), hoping to become the best boyfriend ever. And even with hobbies, when I’m focused on something, I tend to have very addictive, even obsessive tendencies about them.

Two years ago, when I started homebrewing, the only thing I knew about beer was that it was tasty…sometimes. But within months I had read several books, watched hundreds of how-to videos, and read many, many, many articles on the topic. It wasn’t long until I was able to make some pretty decent beer. And sure, there were some terrible brews along the way, but the more I learned about the science behind fermentation and the many different techniques of brewing, the better I got.

And the same has gone for just about everything in my life. The more focused I was in school, the better I did. The harder I tried at being the best boyfriend, the better boyfriend I was. And this isn’t to say that this is an abnormal propensity at all. Obviously, the more you work at something and the more you try, the better you get. But like I said above, when I’m passionate about something, there is this insatiable need to know the most about or be the best at whatever it is that I’m focused on.

Music, relationships, video games, beer, career goals, and many other facets of my life have all improved in over the years, due to this unquenchably obsessive desire to constantly better myself.  But to be fair, there have been just as many (or more) things I have consistently failed in over the years, which combined with my insatiable fixation has at times thrown me into a slight depression here or there. The lack of ability to be good at everything can be frustrating to someone who feels a compulsive need to be good at everything—it was honestly really tough for a few years when I realized that I would not be starting for the Golden State Warriors coming straight out of high school. (Yes, I know I’m not good at a lot of things, but this isn’t easy for my ego to admit.)

As the best man in my wedding, my brother gave a great speech during our reception. I honestly don’t remember a lot of it, but I do remember the main part (I hope). He talked about me being kind of a geeky guy, and that when I’m geeky about a something, I put everything I have into that. All of my work, all of my focus, all of my passion goes into whatever that subject might be. I was geeky about comic books, I was geeky about music, I was geeky about student affairs, and I was geeky about homebrewing. Then he said it was time for me to be geeky about my wife, Hannah. The crowd “Awwww”-ed and ate it up, and I shed a tear or two, gave the big galoot a hug and moved on. But I’ve thought about that speech in regards to my obsessive nature many times over the last seven months since then.

While it’s a great thing that I was so passionate about those things, there was also a very abrupt end to most of them, which then transitioned directly into the next fanatical investment. This is partly why I had seven majors in college, and why (before my wife) I never dated a girl for more then eighteen months without breaking up with her…at least once.

It’s probably also why I had such a hard time choosing a graduate school or selecting a career path. I know what I’m passionate about right now and I love it and I dive headfirst into it, but it’s tough to plan for the future when I have no idea what I’ll be passionate about in a few years, or even a few months from the present. ¹

But because there is always an end to each of these fleeting passions, and usually an abrupt one, it can be tough when I try to find true fulfillment and satisfaction in these things. I put my all into these things, often finding my worth in my proficiency with these subjects, and there isn’t much room for much else when I’m full board into one of these passions. And that’s where it can get unhealthy. Whenever I’m shirking responsibilities or relationships for the sake of these fanatical dependencies, it’s a bad place to find myself.

So where’s that leave us?

For me, it means I need to find consistency and balance. I’ve luckily been able to find a lot of that in my relationship with my wife, who keeps me sane and accountable to keeping these vices at bay and/or in healthy balance. For me, the insatiable focus and hunger about a topic can be a great thing, but it just needs to be kept in line.

So while I’ve come to terms with the fact that I’ll never play in the NBA, and I’ve made my peace with not being a brew master at a local craft brewery, I am quite enjoying the high level of geekiness I have about the things that are of most importance to me.

And if you ask my wife, I think she’ll tell you the same.

 

————————————

 

¹ Obviously, there are certain aspects of my life that I know no matter how I’m feeling, I will choose to be passionate about (i.e. my faith in the Lord, my relationship with my wife, my relationships with family and friends, my job, et al.).

 

 

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Clever Girl – Bourbon Barrel Stout


This is one of the first beers I ever thought of after I started homebrewing. I remember texting with Hannah during the first few months we were dating, regarding many different beer ideas and the Jurassic Park concept was one that consistently came up again and again. We eventually came up with the label, and it took over a year to actually get the right recipe together.

My brother made a delicious Founders KBS clone (from Zymurgy via Homebrewtalk) a few months ago, so I decided to take that recipe, and adjust it a bit in hopes of making it a true bourbon barrel stout. Unfortunately, the only barrel I own is a whiskey barrel (small, 5 gallon), so the “bourbon barrel” is actually two parts: 1) I will be putting bourbon-soaked oak chips into the beer late in secondary, and 2) I’m aging it in a (whiskey) barrel. So even though it’s not a bourbon barrel, it’s still all the elements of a bourbon barrel stout, just in an unconventional fashion.

One of the big concerns with the BIAB technique I’ve been using is that you can only use so much grain, because you’re mashing/boiling all in the same container–plus, you need to lift all of the grains out of the kettle at the same time. While seemingly labor-intensive, it actually wasn’t so bad. Admittingly, I’m only making a 3 gallon batch, so the 10 lbs of grain wasn’t so bad to lift, even when soaked with steaming hot water. However, because I’m using a 5 gallon pot, there wasn’t much room for the grain and 4.25 gallons of strike water.

I also had a few issues (detailed below) with fermentation. My thought it that I may have taken it off the primary yeast cake a bit too early, which stalled around 1.030 for a at least a week. Fortunately, once I re-pitched US-05 (Safale’s dry American ale yeast), it continued to ferment for almost another week. I did a lot of research (“What to do with a stuck fermentation?” and the like…), and went with Mike Tonsmeire’s suggestions of just pitching US-05, which is a very forgiving, clean, hard-working strain. Looks like that was the way to go. I’ll update (below, in the notes section) just how far the gravity got and where it was when I decided to bottle.

What I think happened (which could be completely wrong) was that I pitched two yeasts, and they either got confused/tired, or (what I’ve heard happens) one of them dominated the other, and then just stopped because of lack I under pitched. I kind of doubt this, seeing as I pitched two bottles for only 3 gallons of beer, but I supposed anything is possible, especially with such a big, complex beer. The more I research yeasts, the more I realize that they’re more than just another ingredient and just how finicky a living organism can be–occasionally yeasts just peter out. And while both yeasts are Saccharomyces cerevisiae strains, and are probably virtually (if not completely) identical, but for some reason they decided to stop fermenting. While they did get pretty far (from 1.092-1.030), they were supposed to get to significantly lower (1.022).

My wife and I are excited for this beer, not only because of the excessive nerd factor (JP!), but because my brother’s version tasted so amazingly good. I figure his version, plus a few months aging in a whiskey barrel couldn’t be too bad.

 

Clever Girl – Bourbon Barrel Stout

 

RECIPE
Batch Size (Gal): 3
Total Grain (Lbs): 10.35
Starting Water (Gal): 4.25
Pre-boil Water (Gal): 3.50
Anticipated OG: 1.093
Anticipated OG: 1.022
Anticipated SRM: >50
Anticipated IBU: 38
Mash Efficiency: 70%
Wort Boil Time: 75 Minutes

GRAIN
76.8% – 7.95 lbs. Pale Ale
8.7% – 0.90 lbs. Oats (flaked)
4.3% – 0.45 lbs. Barley (roasted)
4.3% – 0.45 lbs. Chocolate
2.9% – 0.30 lbs. Crystal 120L
1.4% – 0.15 lbs. Blackprinz
1.4% – 0.15 lbs. Black Patent

HOPS
0.67 oz Nugget (whole, 13% AA @ 60 mins
0.75 oz Willamette (pellet, 5% aa) @ 25 mins
1.05 oz Willamette (pellet, 5% aa) @ 10 mins

YEAST
White Labs WLP001 California Ale (73-80% attenuation, 68-73°F)
White Labs WLP007 Dry English Ale (70-80% attenuation, 65-70°F)
Secondary: Fermentis Safale US-05 Dry American Ale (75-80% attenuation, 59-75°F)

MASH
60 min @ 155°F

ADDITIONS TO BOIL
1.5 oz Belgian bittersweet chocolate (15 mins)
1.0 oz unsweetened cocoa nibs (15 mins)
1.2 oz ground Sumatran coffee (flameout)
1.2 oz cold-brewed Kona coffee (secondary)

———————

NOTES

2/25/12 – Brew day! Found the recipe here after my brother told me his version of their recipe turned out quite well (he was right). Did the classic BIAB method on our electric stove. Started with 4.25 gallons of water, ended up with almost exactly 3 gallons.  Added the hops, chocolate, and Sumatran coffee as specified above. OG = 1.092. Fermented at 68-70°F.

3/16/12 – Racked to barrel. Soaked ground Kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strained out grounds and added cold coffee to secondary. Hydrometer read: 1.030. Problem solving: ordered US-05 (see above for rationale).

4/9/12 – Pitched US-05. Was refermenting within hours. Will re-check gravity in a week or so–I want this baby to age in the barrel for a few weeks to months (depending on oaky flavor).

4/14/12 – After almost a week of bubbling, I decided to take a hydro sample (and a little taster–see below). The beautifully talented US-05 got this sucker down to 1.022 in just 5 days. And a few days later, it was bubbling again!

4/15/12 – I let the hydro sample chill in the fridge for a night, letting all the yeastie bits (and chocolate, nibs, coffee, etc…man, this is a complex beer!) settle out. This was one of the best non-carbed beers I’ve ever had. It was a sweet stout, with a lovely bitter coffee aroma and taste to it. Man, I’m excited to get this thing going. Luckily, it hasn’t gotten very oaky yet. I think I’ll just try to keep my hydrometer out of the cookie jar and maybe take samples every two weeks (or more) from here on out. As soon as the oak flavor is where I want it, I’ll bottle this bad boy up!

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Sean - Dotson! Dotson! We got Dotson here!April 19, 2012 - 9:54 pm

Five Iron Frenzy: The End is Beer

Not going to lie, I’ve been inspired by Michael Tonsmeire (The Mad Fermentationst) to start writing more about my homebrewing on my blog. Now, I promise that this won’t become solely a homebrewing blog, at least not anytime soon, but it will probably start becoming a bigger part of my site, just as it’s becoming a bigger part of my life.

So, I’ve been brewing for over a year and a half now, have over a dozen brews under my belt, and I’m still trying to hone the basic steps of brewing down. Something that I’ve been doing for the last 3 or 4 months is Brewing in a Bag (or “BIAB” as it’s known in the homebrewing realm), which gives me a little more control over how much sugars (and what types) get into my wort (unfermented beer). It’s been pretty sweet and I think I’ll keep it up for the foreseeable future for two reasons: 1) No additional equipment, and 2) Less beer! I never thought this would be a good/better thing, but I have had a hard time both getting rid of 50 bottles of beer as often as I brew, as well as not wanting to experiment with 5 whole gallons. The 2.5 gal BIAB batches lend themselves much more to experimentation, and it’s a lot easier/faster to make 2.5 gallons of beer in your kitchen. Anyway, I love it.

Quick aside: There are two main types of brewing at home: extract brewing and all grain (AG) brewing. Extract brewing just means that you use extract (no, really). This is what ferments (sugars that the yeast turns into alcohol and CO2). AG is simply that as well: no extract, just grains. You steep the grains at different temperatures to get different enzymes (alpha and beta) which cleave starches into sugars (basically, breaks down large sugars into small sugars, so the yeast can successfully ferment them).

[I promise to post a much more in-depth post about the details of making beer soon.]

So, onto the beer at hand!

————————————————————

One of my favorite bands of all time is Five Iron Frenzy. If you’re at all familiar with their epicness, then you know they were alive from 1996-2003 and then sadly, decided to go their separate ways. Fortunately (and miraculously), Reese Roper, Jeff the Girl, and the rest of FIF decided to get the gang back together and reunited in the fall of 2011. They’re going on tour all summer 2012, and will be releasing a studio album in the spring of 2013. It’s kind of overwhelming, and as overjoyed as I was, I decided to combine two of my biggest joys in life in order to create: Five Iron Frenzy: The End is Beer – Blueberry Comb ’78 Ale. And while it’s certainly a runner up for one of the longest entitled beers, it’s been been one of the most fun beers I’ve ever brewed.

Basically, it’s a simple American pale ale, with a large amount of blueberries in it. And while a lot of the blueberry juice fermented once I racked on top of it, I’m pretty confident that this dark blue/purple beer will at the very least have a distinct blueberry aroma to it. Fingers crossed.

I’ll put all the brewing details and updates on this page, as well as fermenting, bottling, tasting notes as I go for up to a year or so (until I run out of this stuff), but I’ll also try to post bigger, more momentous occasions regarding the beer as new posts. And as always, I’ll tweet out just about everything I do here. Enjoy!

 

Five Iron Frenzy: The End is Beer – Blueberry Comb ’78 Ale

 

RECIPE
Batch Size (Gal): 2.5
Total Grain (Lbs): 4.36
Anticipated OG: 1.052
Anticipated OG: 1.014
Anticipated SRM: 4.2
Anticipated IBU: 38
Mash Efficiency: 65-70%
Wort Boil Time: 75 Minutes

GRAIN
80% – 3.50 lbs. 2-Row Base
11.4% – 0.50 lbs. Vienna
2.9% – 0.12 lbs. Wheat
2.9% – 0.12 lbs. Honey (malt)
2.9% – 0.12 lbs. Vienna

HOPS
0.50 oz. Northern Brewer (Whole, 9% AA) @ 60 min.
0.50 oz. Fuggles (Pellet, 5% AA) @ 15 min.

YEAST
Wyeast 1098 British Ale (73-75% attenuation, 64-72°F)

MASH
75 min @ 152°F

———————

NOTES

3/30/12 – Brewed it up. Found the recipe here after researching for a few hours. Almost immediately regretted the decision as soon as I bought the grains (of course). Oh well, I’m sure it’ll be fine. RDWHAHB, right? Did BIAB on electric stove in kitchen. Started with just over 4 gallons of water, ended up with about 2.6 gallons. OG = 1.046. Fermented at 68-70°F.

4/6/12 – Finished primary fermentation. Got down to 1.013 gravity reading. Racked the 2.5 gallons of beer onto 4 lbs. of frozen blueberries. More research, and decided to mash up the blueberries–just enough to break up the skin–before placing them in the fermentor.

4/14/12 – Check the gravity and put the hydro sample in the fridge for later. Just like I thought it might, it had continued to ferment (the blueberry juice) and was at 1.010. I’m shook up the blueberry bag a bit and it was bubbling within a few hours; I will definitely be giving this a few more weeks before bottling. Although, Blueberry Beer Bombs like an awesome band name…

4/15/12 – Had a little taste test with the hydro sample (about 4 ounces) with SWMBO. She loved the blueberry smell, while I was a bit dismayed at how watered-down it tasted. While there was definitely a lot of fruit flavor in the aroma, and in the aftertaste, it wasn’t explicitly blueberry. I thought doubling the amount of blueberries in the recipe, combined with squashing them all before putting them into secondary would leave an (almost) overwhelming amount of blueberry aroma/flavor, but if so, it’s definitely not there yet. I’ll check the gravity/taste in two weeks.

 

 

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jujubees - Any chance you might bottle and sell this stuff? I'd buy a bottle/case.April 18, 2012 - 9:16 am

joel - Sounds interesting. I wonder what it tastes like. I've had blueberry soda before and loved it!April 18, 2012 - 9:20 am

Ben Helms - Ha! I wish...perhaps someday. For now though, I'm just making a few gallons at a time. I might ship some to the band if it taste any good. Just had the first (room temp, uncarbed) taste from the fermenter and the blueberry is coming out nicely. Should be even better in a few weeks. Thanks for the comments!April 18, 2012 - 4:59 pm

Josh - I was afraid it would taste like bacon bits & jalapenosApril 20, 2012 - 5:18 pm

BraveSaintStuart - This is awesome dude. I've never wanted to try homebrewing before, but I like Blueberry Wheat beers, and I love Five Iron Frenzy. Best of luck. I'm sure they'd be honored if you sent them some.April 24, 2012 - 5:53 pm

Ben Helms - Thanks man! Will do. I'll be sure to update soon about how this brew's coming along. Thanks again!May 8, 2012 - 11:12 pm

Portland, Oregon: The Endgame

 

T-minus 80-something days till my wife and I make the trek down to SoCal.

We’ll be there for at least a year, but hopefully (depending on my job situation…and hers) we’ll be there for a few more. But finally knowing that we’ll be leaving, and there actually being a real date for the move, it’s really starting to feel like a lot of the things we do in Portland might just the “the last time we do” things.

I find myself putting an unnecessary amount of meaning on things like going to a certain neighborhood, going to a favorite bar, or even driving down a certain street. It’s been “the last time” we’ve gone to Por Que No, Henry’s and Cascade many times…which probably isn’t the best way to look at it.

In fact, we have so many friends here, that most likely we’ll be coming up to Portland for years to come. So, saying that it’s “the last time” we do anything, is probably a lie anyway.

Point being: Hannah and I love Portland, and instead of mourning the fact that we’re leaving, we’re doing our best to soak up the next three months and enjoy every single second of it. In honor of how much I’ve fallen in love with the PNW, here are my Top 10 Experiences in Portland, all in a neat little list for your perusal…Enjoy!


MULTNOMAH FALLS HIKE – Not really in any order, the first thing that came to my mind was an awesome day hike at Multnomah Falls with a few coworkers at UP. We didn’t know each other very well at the time, but it was a much needed, well deserved trip that came just a few weeks into hall director training, and only a few weeks after I first moved to Portland. It was a great bonding experience with a bunch of people I would soon come to call good friends. I took a LOT of photos that day too and most of them have ended up on this site, and even printed and put into frames somewhere in my apartment or office. It was a great day indeed.

MY WIFE – I would probably be remiss to not mention the fact that I met my wife two years ago in this fantastic city. It was in the hall of Villa Maria (the same in which I live/work) in which we met, began dating, and eventually started a few dates from as well. A little over a year later we met, we were wed and you can read all about it in glorious detail here–in which my wife is apparently writing a million-word novel about the topic. She is an amazing writer, and it’s been great to see just how much I don’t remember about our dating times, which were really only…last year. I don’t suggest that anyone reading this blog get married as quickly as we did. I mean, I have no doubt that we will spend the rest of our lives together, and I knew that pretty early on into our relationship, but if you have any doubts at all, it’s always good to take it slow. I count us as very lucky with many of the things we’ve learned about each other since we’ve been married. Not that there were any dealbreakers we didn’t know about each other or anything, but it’s always good to learn as much about your future spouse before you get married, whether that’s over 12 months or 5 years. Anyway, I love her. She loves me. I’d say it’s been a pretty dang good experience in Portland.

HOMEBREWING – It’s been a very fun, creative, educational experience and something that I’ve been able to continually learn and improve on with each batch. Homebrewing has definitely become a passion of mine and something that my brother and I have been able to bond over again and again. It’s been such a great experience to be able to mash, boil, ferment, bottle, age, and drink my own beer, as well as share it with others. Most of my batches I have had significant help on from friends and loved ones, which only sweetens the process. Recently, I was able to extend the love of brewing to two great friends of mine, Tyler and Andrew, who were gracious enough to let me help them brew up their first batch last month. It was a blast and I have high hopes for their wheat beer as well as their combined futures in homebrewing.

VILLA MARIA OPENING – I have experienced two of these phenomena in my hall, Villa Maria, and while as Hall Director, I’m technically the leader of the hall, I feel like I have merely experienced opening, rather than actually facilitated it. It’s a sight to behold indeed. It’s usually a warm day, the last weekend in August, in which 70+ freshmen arrive in dozens of cars, trucks and minivans. As they pull up to the front of Villa, dozens of student staff (or “Villans”) basically attack the car, say a quick, “Hi! This is Villa! Welcome to your new home! You’ll love it here!” and take all of their earthly possessions from their car to their new room. It’s a great experience for most, but understandably shocking and a bit off-putting to many others. While we try to prevent anyone from actually startling a parent of freshmen, it’s always great to see the enthusiasm that upper class Villans have for the first year students. And most of the parents are very grateful for the help in moving their child’s stuff. All in all, it’s a rare thing to witness.

RA PROGRAMS – Not just their programs, but the RAs themselves have impacted my Portland experience for the better, maybe more than anything else on a consistent basis (save…my wife…probably). The fact that we live and work together in the same building means that we’re constantly communicating, meeting, grabbing lunch and making sure that Villa doesn’t burn to the ground. Both last year and this year, the Villa RAs have been freaking fantastic. Their passion for the job, love of their residents, consistent hard work and thoughtful programming have constantly impressed me. While there have been some struggles here and there, being a part of the Villa staff with such upright, honorable, hilarious men has been an honor, and I will miss them more than I’ll miss any restaurant, neighborhood, or any other part of Portland.

CAPE KIWANDA – While it may just look like another beach with a giant sand dune on it to some people, to me it represents two (and possibly three…) of the best days I’ve spend in Oregon. (I know, I know, this isn’t technically “in Portland”, but hey, we started out the journey in Portland, so get off it.) The first was when Hannah and I had been dating for a month or so, we decided to drive out to the coast to see the…coast. I hadn’t spent much time there, and we ended up just driving around for a few hours talking, but eventually we made it to Cape Kiwanda. It’s a gorgeous beach with an awesome restaurant/brewery to the left, a huge sea stack right in front, and a giant (200+ foot) sand dune to the right. It was a glorious day in which many photos were taken and it was just the start of some amazing things to come in our relationship. The other time I’ve gone to Kiwanda was with my RAs on our Staff Day Away. We ended up taking even more photos–most of which consisting of the RAs doing flips off of high cliffs and landing/sliding on the sides of the dune–and had a great time then as well.

THE FRUIT LOOP – My mother visited me in the fall of 2010 and because she doesn’t drink beer, I figured there’d be a lot of downtime during her trip to Portland–the microbrewery capital of America, and maybe the world. Fortunately however, a friend of mine told us about the “Fruit Loop”. It’s a day-long, 90-mile drive that takes you east of Portland, past Mt. Hood, then south through some vineyards and orchards, then back to Portland, on the south side of the mountain. It’s basically a lap around Mt. Hood, and a very picturesque one at that. We took a day and stopped at the various locations we had previously Googled. It was a very relaxing, fun day spent with my mom. We bought some homemade honey, an apple slicer and a lot of fruit and veggies. Definitely a fun time and a highly-suggested attraction, if you find yourself near Portland and have a day to kill.

TENNIS - I played tennis once last fall with my buddy, Tyler. Somehow, my wife’s parents found out about it and they bought us two tennis racquets for Christmas. While we were very grateful, I was a bit embarrassed because well…I didn’t play tennis. Since Christmas day, however, I have played at least 4 times a week. No joke. And almost every time has been for over an hour. I’ve gone from being incredibly terrible at this sport to being not as incredibly terrible. It’s been an amazing transformation. The best part about it has been spending so much time with Tyler and my (now) cousin, Richard. Between them and my wife, it’s usually not too hard to find someone willing to play with me and it’s a lot more fun than going for a run here and there. Definitely a sport that requires a lot more equipment than my normal workout (running, lifting weights, basketball, etc…), but as long as I have this awesome, indoor tennis center a few hundred feet from my door (thank you, UP tennis!), I’ll keep playing as much as I can!

THE PROPOSAL AND WEDDING - I’m lumping these two together because in my mind, they’re very similar. While they were six months apart, they included a lot of family, friends, and lots and lots of planning. While I won’t get into the details of either here–you can watch both of them on my YouTube channel–they were both defining aspects of Hannah and my lives. And while the planning of the proposal was a very intense, fun bonding experience with my boys, the planning of our wedding, was a much more intense, bonding time between my wife and me. It was a wonderful learning experience that ended in a great ceremony and truly was one of the best days of our lives. Two days of my life that I’m very proud of and grateful for being able to experience.

RARE BEERS – Being in Portland, I’m never too far away from a brewery, microbrewery, or even a nanobrewery. Plus, there are dozens of fantastic bottle shops in the city limits. There are more types of beers here than I can even fathom and learning about them, their histories, their flavors, and about the cultures (nice pun, Ben), has been a great and educational experience. I think the biggest thing I’ll walk away from regarding the Portland beer culture is the genre of sour beer. The first time I had one was in Seattle with my brother, Jason. It was a bottle of New Belgium’s La Folie and well, it blew my freaking mind. Definitely another passion of mine that Portland first introduced me to.

 

 

 

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5 Gallon Barrel Mathematical Equations

As an avid homebrewer, and sour beer lover, I’ve often drooled at the idea of owning my own wine/whiskey barrel to ferment some of my long-term brews in. However, considering the fact that I rarely brew more than 5 gallons at a time, unless I have a few friends to help me fill the thing, an actual, large barrel probably isn’t on the menu anytime soon.

However, I did recently purchase a 5 gallon whiskey barrel (through Adventures in Homebrewing), and while it was ridiculously overpriced, I still am grateful for the ability to buy the thing. Also, my lovely wife (SWMBO) enjoys how adorable the small barrel is and not only does she let me keep it on the kitchen counter, she endearingly named it Chancho.

So, my new task (after finally getting the thing to stop leakingwhat a nightmare, but these links really helped) was to figure out just how different aging in a 5 gallon barrel was compared to a normal 60 (59.4) gallon wine barrel.

Also, I should mention that most of my sour beer brewing knowledge comes from the very gracious Michael Tonsmeire, most of said knowledge can be read and re-read (hundreds of times, if you’re anything like me) here. It is in fact in that article in which Tonsmeire states:

“Small barrel – I have not used these, but for better or worse they will let in proportionally more oxygen and lose more beer than a large barrel due to their higher surface area to volume ratio and thinner staves. The smaller the barrel the more this will be a concern.”

I’ve seen this claim other places as well, and I know that Jeff Sparrow (Wild Brews) has a few issues with them as well, but I decided to move forward nonetheless. (Sorry Jeff!)

I haven’t done real math since I was in high school, but I knew I needed to figure out what the actual different in surface area to volume was between the two different types of barrels. So I did some research, some measuring (plus plenty of homework), and figured out what the surface area to volume difference is between my five gallon whiskey barrel and the average 60 gallon wine barrel.

And just like Mrs. Florence always told me, I showed my work (below).

**Two quick things to note: I treated them both like perfect geometric cylinders, and used their widest points as the widths (instead of accounting for the obvious bowing that barrels have). Also, I used that magical formula: 2πr2 + 2πrh to figure out the surface areas. I hope I did the math right. (I’m sure someone will let me know if I didn’t, and probably in a very pretentious, HBT sorta way.)

 

BIG BARREL
dimensions = 37.32″ (tall) x 26.97″(widest point)
volume = 59.4 gallons
surface area = 4,300.76835 inches squared
surface area divided by volume = 72.4035076

STEP 1: 2(3.14)(181.845225) + 2(3.14)(13.485)(37.32)

STEP 2: 1141.98801 + 3158.78034

STEP 3: 4,300.76835 inches squared

SMALL BARREL
dimensions = 15.5″(tall) x 13″(widest point)
volume = 5 gallons
surface area = 1530.75 inches squared
surface area divided by volume = 306.15

STEP 1: 2(3.14)(42.25) + 2(3.14)(13)(15.5)

STEP 2: 265.33 + 1265.42

STEP 3: 1530.75 inches squared

Finally, I simply divided the ratios of surface area to volume of each (306.15 divided by 72.4035076) and came up with:

 

4.22838631

(Hooray!)

 

This tells me (I think) that there is 4.2 times less volume to surface area in the small (5 gallon) barrel, compared to that of the big (60 gallon) barrel.

Hidden amidst all of the success within this mathematical conquest is simply: What the hell does this mean?

At first, I figured that if a recipe calls for 16 months of aging in a large barrel, then I’ll age it in my small barrel for just under 4 months (just divide the total barrel aging time by 4.2), but I’m not sure if the math truly equates directly to the aging time. If anyone has any experience with this, I’d love to hear about it.

For now, I’ll start with aging about 1/4 of whatever recipes and simply taste it along the way to try and make sure it isn’t over-oaked.

Hope you all enjoyed the beer math!

 

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Encounter Weekend

It was a wonderful weekend, full of surprises, meditation, worship, secrets, prayer, and great conversations. But mostly for me, it was a break from real life. Don’t get me wrong, it was jam-packed full of busyness and exhaustion, and there wasn’t really much downtime overall (which for an introverted guy like me, was a bit draining), but it was a nice pause from the real life happenings of the day-t0-day life of a hall director.

There were no students telling me they got locked out of their rooms, no incident reports in my inbox, and no conduct meetings to prepare for. However, there were a few presentations to prepare for and several other mildly nerve-wracking items on the Encounter agenda. But also to be fair, there weren’t any staff meetings, one-on-ones with RAs, or Sunday Night at the Races during the Encounter either, so it wasn’t some utopian, flawless weekend (plus, I don’t hate my job…FYI).

It was, however, different. And that difference couldn’t have come at a better time.

The last retreat I went on was our Villa Maria hall retreat, back in January. It was great. Really, really great. But other than staying up with the guys till 2am playing card games, it honestly wasn’t very different than my normal life. There was a lot of hanging out with Villans, eating with Villans, talking with Villans, and going to mass…with Villans. While we definitely hung out a bit more compared to a normal weekend, as a staff member on the trip, it wasn’t exactly wildly different than the normal, everyday life as a hall director in Villa.

Over the last few months, I’ve been applying to job after job after job and I’m guessing that will continue for some time. While I do love learning about new schools and new possibly open positions, there’s really no good way to soften the blow of someone rejecting you. While it is just a rejection of my resume, cover letter and application, so much of my time and effort goes into each application, that it feels like a rejection of me as a person. And even though I haven’t heard back from most of the jobs I’m applying for yet, I know the tsunami of rejection is slowly making its way to Portland, Ore.

There is one job that I’m very excited for though, or at least, I’m trying to not let myself get very excited for. It’s a bit different than most of the other positions I’m applying for, and it’s definitely something I’m passionate about and I honestly think I’d be great for it. Every single time my phone dings, telling me that I have a new email, my heart stops for a moment. I know that as soon as I get that email, I’ll be able to decipher the contents of the entire thing, by either just the title, or even the first 2 lines that my phone gives me as a preview. I know that as soon as I “slide to unlock”, my future will be forever changed, and right now, living in the limbo of anxiety and excitement, is a hell of a lot better than living in rejection and disappointment.

This past weekend, my phone was on silent the entire time, and my phone did not ding once. It was glorious.

I’d like to practice this more in my everyday life. However, having your phone on silent isn’t a luxury a hall director can afford very often–we’re basically endlessly on call, and that’s not something that gets easier with time.

During the encounter retreat, I was able to spend a lot of time with my wife, Mrs. Hannah Helms, which is something I don’t think we’ve done enough of lately. We talked a lot, went on several walks, helped each other prepare for different presentations, and we even tried to sleep in the same twin-sized bed (warning: do not attempt unless both of you are what society deems “petite”). It didn’t take long for Hannah to roll out of the bed and take her pillow and sleeping bag to the top bunk of the bed we were sharing–it was an interesting weekend to say the least.

I also had some time to take a few pictures here and there, which is a passion of mine that I have not practiced in some time now.

I think overall, it was just a good wake up call. I don’t know if I’ve been living my life up to the standards or the expectations I have of myself. I’ve been much less intentional with my time and actions the last few months, and because it’s been such a slow process, I didn’t even notice it. It has been like a fog of apathy has been slowly rolling in, over my eyes, until I was finally blind with the delusion that I actually gave a crap.

I know Encounter is a lot more than just this, but to me it was a slap in the face–the good kind; the kind that wakes you up and jolts you into consciousness. I’m not entirely sure what this means right now, but I know it’s not nothing.

I guess wherever I am next year, it’ll be important to change it up, to not live in an endless cycle of habits and check lists. I need to be able to take a weekend off and get away with my amazing wife, spend time with family, read a book, write a poem, and reorient my life with my goals. And in whatever job I have next year, I hope to God I can find the time and opportunity to just put my phone on silent from time to time.

Here goes nothing…

 

 

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janie reed - Thanks for sharing...so love reading.March 27, 2012 - 12:13 pm