Eternal Loaf Porter

20-A American Porter
Author: Chris Rueger

Size: 5.28 gal
Efficiency: 85.0%

Original Gravity: 1.065
Terminal Gravity: 1.016
Color: 27.65 SRM
Alcohol: 6.38%
Bitterness: 50

5.0 lb (42.1%) Pilsner Malt
3 lb (25.3%) Bonlander Munich Malt
1 lb (8.4%) Melanoidin Malt
0.5 lb (4.2%) Caramel Malt 40L
0.5 lb (4.2%) Caramel Malt 80L
0.5 lb (4.2%) Wheat Flaked
12 oz (6.3%) Chocolate Malt
4.0 oz (2.1%) Black Malt
6.0 oz (3.2%) Brown Malt
0.33 oz (15.0%) Magnum (15%) – 60 m
0.625 oz (28.3%) Northern Brewer (8.1%) – 60 m
0.625 oz (28.3%) Northern Brewer (8.1%) – 30 m
0.625 oz (28.3%) Hallertau (3.7%) – 5.0 m
White Labs WLP001 California Ale

MashIn – Target: 152.0 °F

“The Stump” Red Ale

In honor of my faithful brewing assistant, Greeter, I created and brewed this recipe, which should turn out a nice deep red, just like her. As for the name, whenever I get home, she likes to race to the old stump in the backyard and tell me all about what crazy things are going on in the hole under it.

I tried a couple new things on this recipe. I changed my mash thickness from 1.25 l/g to 1.5 l/g, plus only did 1 infusion after draining the first wort. Until now I had been following Denny’s method (batch sparge) of first topping off the first batch to half of my expected volume before draining off first runnings. That means 2 infusions, 2 times heating water, vorlaufing etc. I’ve been doing this long enough I wanted to find some optimizations. So i decided to skip that “bring it to half the kettle volume” step. Saved me some time, and that plus the new mash thickness did not significantly alter my efficiency. So a win for me!

I also have been trying to learn to adjust my water profile. I added a little calcium chloride and baking soda to this one, then a little gypsum to the boil kettle for hop flavor. Recently I also purchased a pH meter and have been checking the pH of my water and mash. This time around i added a little lactic acid to the initial water and sparge water, to try to bring it down at least to between 6 and 7 before adding to the mash. I’ll have to do some basic water experiments with the acid additions, since I’ve been getting inconsistent results. My strike water i was able to get it down to only 7.1 before giving up – didn’t want to add too much acid as it can be noticeable at higher quantities. Then what i thought would be a similar ratio for the sparge water ended up at 5. Like I said, efficiency turned out fine, so I’m not worried about the beer, but it would be good to dial this in.

The rest of the gorgeous brew day went well. This batch is currently bubbling away in the basement. I got a nice low 61F fermentation temp most of the week, which for 1056 is supposed to add some nice soft fruity notes. I’ll update here after I keg it and sample some! Without further ado – the recipe follows.

“The Stump” Red Ale
Author: Chris Rueger
Date: 2/23/2014

Size: 6.16 gal @ 68 °F
Efficiency: 80.03%

Original Gravity: 1.067
Terminal Gravity: 1.017
Color: 17.21
Alcohol: 6.62%
Bitterness: 49.8

11.4 lb (78.3%) Maris Otter – added during mash
1.0 lb (6.9%) Crystal Malt 40°L – added during mash
1.0 lb (6.9%) Bonlander Munich Malt – added during mash
0.5 lb (3.4%) Victory® Malt – added during mash
0.5 lb (3.4%) Crystal 120 – added during mash
2.5 oz (1.1%) Pale Chocolate Malt – added during mash
0.66 oz (15.5%) Millenium (15.2%) – added during boil, boiled 60.0 m
0.75 oz (17.6%) Amarillo® (8.2%) – added during boil, boiled 10.0 m
0.86 oz (20.1%) Chinook (11.4%) – added during boil, boiled 10.0 m
1.0 oz (23.4%) Amarillo® (8.2%) – steeped after boil
1.0 oz (23.4%) Chinook (11.4%) – steeped after boil
1.0 ea WYeast 1056 American Ale™

Mash in – Target: 152.0 °F

Results generated by BeerTools Pro 1.5.24

VirtualBox and Hyper-V don’t play well together

I have Hyper-V installed on my Windows 8.1 laptop – a Dell Inspiron 15R, for work related tasks. But I also wanted to play with the latest Ubuntu. So i initially tried installing Ubuntu in Hyper-V, but ran into some issue right from the start. I didn’t feel like tracking down that issue, so I just installed VirtualBox, since I’ve used that before and it worked pretty well.

I wanted to run 64-bit Ubuntu and since I have 16 GB of physical memory, also give it 6GB to play with. Well, right out of the gate, upon launching the VM in VirtualBox, it threw an error stating “VT-x is not available”. I googled my system and checked the BIOS and all looked correct – I should have hardware virtualization available and enabled.

So after fighting with that for a while, then giving up for a while, thinking that some mystery hardware issue was preventing me from running anything in VirtualBox, I decided to try 32 bit Ubuntu instead. This is when I also noticed that the drop down in VirtualBox for OS type only listed 32-bit options. So I once again tried launching the VM and once again got the same error – VT-x not available. So next I tried lowering the amount of memory below 4 GB. Then I got a different error – “Couldn’t find the end of CPUID sub-leaves”. This was the key error – a quick Google search revealed that Hyper-V was the cause of my issues with VirtualBox. I could either install an earlier version of VirtualBox, or uninstall Hyper-V. I chose the latter (at least for now) just to see if it worked. It did. Here is the link to the post that had the answer:

So now I am finishing up this post in 64 bit Ubuntu 13.10, and the 64 bit options became available in VirtualBox after uninstalling Hyper-V. I’m also running 6GB of memory for the VM. Hopefully this post will tie the 2 errors (VT-x and CPUID sub leaves) together for the next person. I’ll figure out how to handle the Hyper-V issue later!

UPDATE – I did not know that you cannot have 2 hypervisors, hence my problems above. Hanselman has a workaround posted here – basically a boot option that has Hyper-V turned off.

Kiwi Ginger Salsa

  • 4 kiwis
  • 1/4 to 1/2 inch piece of ginger
  • 1 jalapeno
  • 1/4 cop chopped red onion
  • 1 clove garlic minced
  • half a lime
  • kosher salt

Add to blender the following ingredients. Skin and roughly dice the kiwis. Slice up the ginger root as much as you can so you don’t have large pieces in the blender. Seed or not the jalapeno for your desired heat level. Add the onion, garlic and juice from the half lime. Add the kosher salt to taste – this is really a balancing act between sweet and salty – start small with the salt and increase as needed. Tip – it may be easier to use table salt, since the kosher salt will “melt” over time and you may not be able to tell right away how much salt you added. I like the taste of the kosher salt better though! Blend all ingredients and serve or store.



Its been a crazy past few months. I changed jobs in August. I’m back at Healthstream, where I used to work a few years ago. Its much more development focused than my last job, and I’m learning something new every day. I’m very excited to be diving deep into web app development, and seeing old and new faces alike. Its also a great time to join Healthstream, as they (we!) are really taking off now and are very stable. Its taking a little getting used to commuting again, but I don’t really mind. Another interesting observation is what 3+ years of working from home does to one’s wardrobe! I’ve got some shopping to do.

In July, we took on a stray cat, Davy. Davy is short for Davros, an evil character from Dr. Who. Little did we know that Davy, like her BBC counterpart, also had a secret agenda for complete domination (fortunately for Earth, that agenda would just be dominating our house). In August, Davy popped out 6 tiny kittens. Sadly, over the course of the next month or so, 3 passed away, but we now have 3 very hyper kittens practicing their parkour-combat moves throughout the house.

Also in August, Greeter became very sick one day. A very long story short – she had the dog equivalent of appendicitis. It was very bad, but after a couple surgeries at Blue Pearl veterinary hospital (highly recommended!), she is amazingly back to normal. We were very worried for a while, and there were times that the outcome did not look good. But she is a very willful dog and was not ready to leave us just yet, and we are thankful for that.

All this has not left much time for music, alas. I do plan on getting back to it and finishing some recordings, along with a release of some sort. Hopefully the new year will provide some opportunities to do so.

Cicada Invasion

The cicada invasion of 2011 is winding down. I’d say they’re under 100 dB now. Not the case last week. Wow – they can be insanely loud at their peak. I recorded some stereo wave files for safe keeping, and took plenty of pictures. Greeter ate quite a few.

In brewing news, I was elected as President of the Music City Brewers Nashville homebrew club for 2011. I’ve won a handful of medals at various competitions so far this year for my beers – including passing the 1st Round of the National Homebrew Competition for my Irish Red. I’m finally feeling like I can consistently make quite good beer. Of course there will always be room for improvement.

Music-wise, the new recordings always seem to come last on the list sadly. I have continued to make progress, but in tiny spurts here and there. I have started playing guitar and bass more often now – just to try and be a better player. There are a couple new tunes in the works too. But I need to get the current project done before I flesh those out.

The hot Nashville summer rolls on. I planted 4 varieties of hops this year and they are doing great. Some of them are 10 feet tall. I’m really enjoying tending to these and watching them grow day by day.

Thats about it for now.

New site

Welcome to my newly updated site. I went ahead and got my own domain name instead of branching off of The subjects here will still be the same: brewing, making music, etc. To that end, here’s a quick update. I brewed an APA a couple weeks ago, made with the cascade hops from Denny Conn I won at the Music City Brew Off last year. Dry-hopped also. I’ll be kegging that for this weekend. (I havent had anything hoppy on tap in too long!). I’ll also be brewing a dry stout this weekend, and re-using the yeast from the APA. And music-wise, I’ve finished 2 mixes for my upcoming solo release. I think I’ve decided on a band name also, but that’s secret for now. I decided to go with a band name instead of just me, I guess because its too much fun coming up with band names.


So tomorrow Kim and I will be leaving to go to the Great American Beer Festival in Denver, CO. I won the chance to brew my recipe on a commercial system at Bosco’s Brewery and Restaurant earlier this year. Its now currently on tap at Bosco’s Nashville. It’s a Robust Porter called the Eternal Loaf, and is also entered in a national Pro-Am (Professional-Amateur) competition at the GABF. I am, of course, EXCITED!!! When i get back I go to CA on business for a bit, then hopefully i can knock out some tunes and get some mixing done. I’ve also been brewing with a few friends over the last few months, with the goal of grabbing as many awards at regional competitions as we can. We have a few pretty amazing lagers already waiting in the wings.

Trevor Goodchild Album Released!

After looong last – Trevor Goodchild’s “That Which Does Not Kill Us Makes Us Stranger” has been officially released. It is a free digital download, as a zip of high quality mp3’s. This is the last band i was in a couple years ago, and the recordings thereof. I’m quite happy with this one. It sounds very good, and the songs are very strong. Enjoy. Get it at

A couple new/old tunes

I added 2 songs to my Music page. These were recorded years ago back when I was in college, and now are released here for the first time. They sound great, and of course are free to download.