Run 12:23 pm

Activity
Route: Elev. Avg: 6 ft
Location: Long Island City, NY, Elev. Gain: +32 ft
Date: 04/01/09 Up/Downhill: [+45/-13]
Time: 12:54 PM Difficulty: 1.7 / 5.0
 
Weather: Cloudy
  49 F temp; 68% humidity
  49 F heat index; winds SE 13 mph
Performance
Distance: 3.51 miles Goal: 7' 50 min/mi pace

Time: 0:30:29
Speed: 6.9 mph Attained: 90%
Pace: 8' 41 /mi
Calories: 530
Notes
Missing the first mile… the finish was the same as the start… but figure another mile same pace…
Map

 
Elevation (ft)

 
Pace (min/mile)

 
Splits
Mile Pace (min/mile) Speed (mph) Elevation
Gain
actual +/- goal actual +/- goal
1 8' 40 +0' 50 6.9 -0.7 0 ft
2 8' 44 +0' 54 6.9 -0.8 +3 ft
3 8' 43 +0' 53 6.9 -0.8 +10 ft
end 8' 36 +0' 46 7.0 -0.7 +19 ft
Versus goal of 7' 50 min/mile

Posted from bimactive.com

Run 09:17 am 3/28/09

Activity
Route: Elev. Avg: 341 ft
Location: Madison, NJ, Elev. Gain: +0 ft
Date: 03/28/09 Up/Downhill: [+203/-203]
Time: 09:43 AM Difficulty: 2.0 / 5.0
 
Weather: Mostly Cloudy
  50 F temp; 84% humidity
  50 F heat index; winds SE 5 mph
Performance
Distance: 3.14 miles Goal: 7' 50 min/mi pace

Time: 0:24:40
Speed: 7.6 mph Attained: 100%
Pace: 7' 51 /mi
Calories: 485
Notes
I was working hard the first mile to keep the pace while I warmed up. The second mile didn't feel as fast as this says, but it was mostly downhill, so…

Overall, I'm satisfied with the run. I still have a long way to go to get fast… (still need to drop at least 10 lbs. which would probably get me at least a boost of 15 sec. per mile)…

Map

 
Elevation (ft)

 
Pace (min/mile)

 
Splits
Mile Pace (min/mile) Speed (mph) Elevation
Gain
actual +/- goal actual +/- goal
1 7' 41 -0' 09 7.8 +0.1 +7 ft
2 7' 38 -0' 12 7.9 +0.2 -86 ft
3 8' 09 +0' 19 7.3 -0.3 +78 ft
end 8' 20 +0' 30 7.2 -0.5 0 ft
Versus goal of 7' 50 min/mile

Posted from bimactive.com

Run 12:09 pm

pretty flat.. felt good until about mile 3…

Activity

Route: Elev. Avg: 9 ft

Performance

Distance: 4.53 miles Goal: 8′ 30 min/mi pace for
5 miles

Map

Elevation (ft)

Pace (min/mile)

Splits

Mile Pace (min/mile) Speed (mph) Elevation
Gain
actual +/- avg actual +/- avg
1 6′ 45 -0′ 53 8.9 +1.0 -32 ft
2 7′ 52 +0′ 14 7.6 -0.2 -3 ft
3 7′ 59 +0′ 21 7.5 -0.4 +3 ft
4 7′ 53 +0′ 15 7.6 -0.3 +10 ft
end 7′ 36 -0′ 02 7.9 +0.0 +19 ft
Versus average of 7′ 38 min/mile

Posted from bimactive.com

Run 09:34 am

Activity
Route: Elev. Avg: 325 ft
Location: Madison, NJ, Elev. Gain: +0 ft
Date: 03/22/09 Up/Downhill: [+538/-538]
Time: 10:42 AM Difficulty: 3.6 / 5.0
 
Weather: Sunny
  29 F temp; 57% humidity
  29 F heat index; winds WSW 5 mph
Performance
Distance: 7.62 miles Goal: 8' 45 min/mi pace for
8 miles
Time: 1:06:45
Speed: 6.8 mph Attained: 98%
Pace: 8' 46 /mi
Calories: 1151
Notes
Kept the pace slow.. first 5 miles was pretty comfortable…. I was suprised at how comfortable I was climbing the hill on Fairmount Ave… but it wasn't bad. Slow, but not bad. I felt faster on mile 7, but I guess I wasn't… I was thinking about stretching it to about 10 around mile 5, but by mile 6.5 I realized that wouldn't be fun.

Good run overall… I'm almost ready for the Cherry Blossom (pretty sore now though)

Map

 
Elevation (ft)

 
Pace (min/mile)

 
Splits
Mile Pace (min/mile) Speed (mph) Elevation
Gain
actual +/- avg actual +/- avg
1 8' 21 -0' 25 7.2 +0.3 0 ft
2 8' 15 -0' 31 7.3 +0.4 -105 ft
3 9' 13 +0' 27 6.5 -0.3 +26 ft
4 9' 26 +0' 40 6.3 -0.5 +155 ft
5 8' 28 -0' 18 7.1 +0.2 -128 ft
6 8' 37 -0' 09 7.0 +0.1 -56 ft
7 8' 50 +0' 04 6.8 -0.1 +56 ft
end 9' 01 +0' 15 6.7 -0.2 +52 ft
Versus average of 8' 46 min/mile

Posted from bimactive.com

Run 12:10 pm

Activity
Route: Elev. Avg: 10 ft
Location: New York, NY, Elev. Gain: +0 ft
Date: 03/20/09 Up/Downhill: [+75/-75]
Time: 12:59 PM Difficulty: 2.0 / 5.0
 
Weather: Cloudy
  39 F temp; 65% humidity
  39 F heat index; winds NNE 10 mph
Performance
Distance: 4.30 miles
Time: 0:49:08
Speed: 5.3 mph
Pace: 11' 25 /mi
Calories: 650
Notes
Run down to the track. Ran 4 90s quarters.
Map

 
Elevation (ft)

 
Pace (min/mile)

 
Splits
Mile Pace (min/mile) Speed (mph) Elevation
Gain
actual +/- avg actual +/- avg
1 8' 11 -3' 14 7.3 +2.1 -32 ft
2 12' 52 +1' 27 4.7 -0.6 -7 ft
3 15' 00 +3' 35 4.0 -1.3 +6 ft
4 9' 45 -1' 40 6.2 +0.9 +20 ft
end 11' 00 -0' 25 5.5 +0.2 +13 ft
Versus average of 11' 25 min/mile

Posted from bimactive.com

Run 12:30 pm

Activity
Route: Elev. Avg: 21 ft
Location: West New York, NJ, Elev. Gain: +0 ft
Date: 03/16/09 Up/Downhill: [+278/-278]
Time: 01:08 PM Difficulty: 2.3 / 5.0
 
Weather: Partly Cloudy
  45 F temp; 60% humidity
  45 F heat index; winds ENE 16 mph
Performance
Distance: 4.45 miles
Time: 0:37:53
Speed: 7.1 mph
Pace: 8' 30 /mi
Calories: 0
Notes
legs felt like lead for all but the last mile or so…. up to 110th St. was into the wind… downhill and with the wind at my back was nice, but not as refreshing as I'd hoped. Legs were heavy from yesterday.
Map

 
Elevation (ft)

 
Pace (min/mile)

 
Splits
Mile Pace (min/mile) Speed (mph) Elevation
Gain
actual +/- avg actual +/- avg
1 7' 45 -0' 45 7.7 +0.7 0 ft
2 8' 47 +0' 17 6.8 -0.2 +36 ft
3 8' 58 +0' 28 6.7 -0.4 0 ft
4 8' 32 +0' 02 7.0 -0.0 -39 ft
end 8' 29 -0' 01 7.1 +0.0 +4 ft
Versus average of 8' 30 min/mile

Posted from bimactive.com

Run 11:30 AM

Activity
Route: Elev. Avg: 272 ft
Location: Madison, NJ Elev. Gain: +0 ft
Date: 03/15/09 Up/Downhill: [+170/-170]
Time: 11:30 AM Difficulty: 1.7 / 5.0
 
Weather: Overcast with Haze
  48 F temp; 53% humidity
  48 F heat index; winds Calm
Performance
Distance: 4.33 miles
Time: 0:34:10
Speed: 7.6 mph
Pace: 7' 53 /mi
Calories: 690
Notes
Didn't feel as fast as this says… I was pushing the whole way, but I think the mileage may be generous… I doubt even breathing as heavy as I was that sub 8 min. is sustainable right now. It would be nice if it were true though.
Map

 
Elevation (ft)

 

Posted from bimactive.com

Important beer update….

Ask the blogoshpere and you shall recieve… or open your mouth and prove your ignorance… depends on how negative you want to be…

After contemplating the wants and needs of the beer world (see previous post), I realized that it was in serious want of a quality German Lager… well folks, I found it. Cricket Hill of Fairfield, NJ calls it East Coast Lager… and good news all around for me! It’s fantastic and its local. I tried the Cricket Hill American Amber (or whatever they call it) and found it to be an excellent version of the style, but not really anything to whine about outside of my local market. The lager on the other hand is a fine representation of a beautiful golden, full bodied, brewski… It was exactly what I was hoping to find. The last time I had anything like it was in the in Frankfurt, Germany on a layover on a long intercontinental trip… I remember it well… I’m thrilled to be able to support my local brewery while drinking what is now, one of my favorite beers. Nice Work, Rick Reed. (Rick’s a little crazy, but he makes a pretty good glass of suds. http://www.youtube.com/watch?v=91DH4lNpniE )

 Oh yeah…. I also tried the Dogfishhead 60 min. IPA… it’s continuously hopped (whatever that means, but I’m sure you can read about it… the owner is quite fond of writing about his brews).  It is really very good. It’s really hard to describe IPA… it’s like someone turned up the flavor. It’s a very malty, very hoppy, very alcoholic brew… This one represents one of the best available.  A real treat. It only gets second billing in this blog because of my earth shattering discovery (aforementioned).

….and another thing…

It seems that the American craft brewer is very focused on big beers. From the biggest beer ever, utopia from Boston Brewing, to the porters and IPAs presented by left hand, rogue, etc. It seems that it is an attempt to balance the smallness of the classic American light pilsner. And if it’s not a really big beer, then it better be a really hopped beer… Anything I’ve tried from Troeg’s, some of Victory’s stuff…etc (I wonder how the shortage impacts their bottom line).

I believe that they all have their place.  That said, I’m hoping to see a better selection of more middle of the road beers… not middle in quality, but middle in gravity and hop flavor.

 One of the most annoying things is the alteration of European brands for American consumption (see Heinekin, Becks) . I would think that there is a huge gap in the market, where some true full bodied beers would fit in.  I love German pils, (best on tap), but it’s challenging to find one here… though I have on occasion. But, even harder to find are ales that aren’t supercharged with cascade and high alpha hops, or are the english style, nearly devoid of hops (like musty old Newcastle).

 I just want a malty, slightly bitter, beer.

 By the way, I love just about any beer, just some more than others. Long Trail Ale and Sierra Nevada Pale Ale are at the absolute top, but one beer stands out. I haven’t had one in almost 20 years… but in the German Alps, within the Ettal Monastery, the Monks brew a beer that is just unbelievable (at least if memory serves)… This beer was served to me in a half liter plastic cup, and was by far the best thing I’d ever tasted, this remains true today. I haven’t found a place that sells it here, so I will keep looking…

 Until then, I’ll keep brewing the beer I like.

To Brew….

Lately, I’ve been thinking a lot about beer brewing.

This weekend I brewed a Hefeweizen of sorts… I am low on malt, so I took a look at what I had, and whipped up something… I used 6lb Maris Otter, 5 lb wheat malt, 2 Oz Tetnang, and 1.5 Oz. sweet orange peel… Yeast was WL Hefe.

 I think it’s going to be delicious. Though it was a suprisingly smooth brew session, almost too smooth. For the first time ever I ended up with just over 5 gallons after boil… either I’m getting pretty good at this, or I missed something… we’ll see in a month or so…

 In other malty goodness news…. I tried a couple micro brews this weekend… Cricket Hill American Ale and Rogue Dead Guy Ale… Both are suprisingly similar in some ways… the rating for the dead guy is 98 or something like that. I think it’s pretty good. However both beers had a “porter-like” charactaristic, which seems to be favored by the craft brewing community… I’m going to have to take a beer tasting class to learn how to describe it properly. I think it can be attributed to a very full body and high alcohol. More on that later….

I am slowly working my way through the craft brews to see if there is a commercial brew that is as tasty as my best batch of Amber Ale… (I haven’t been able to replicate it exactly yet, but I’ll keep trying, and the second best batches aren’t half bad). Which has me thinking about going pro….

 There are so many reasons why this would be a great job for me, and a couple why it might not.

 1. duh… beer.

2. Manufacturing process

3. Controls, pumps, boilers, fun mechanical stuff…

4. Science, quality control, predictiability.

 Possible Cons:

1. Business stuff – I have no working knowledge of industry regulations, marketing, or finance… maybe I can learn this stuff pretty quick.

2. Market volitility – recent hops shortages impacted the bottom line for a lot of breweries, changes in government policy may make it much better for farmers to grow corn and other crops for ethanol, which could translate to less barley…. I’m not sure what the equation is, or if the barley fields are in places that make sense for corn to grow….

 Summary of Cons: the unknown… I have to do a lot of research… One thing that is a major concern, of course, is consistency. But, I know how to approach consistency, and I’ve been through the meat grinder trying to nail down the critical control parameters for a process I didn’t know anything about to start with, so I have an advantage with this one.

There are a few options for going pro that I know of:

1. Open a Brewery: I’d have to find a site in a State with favorable laws, good water, and reasonable proximity to market (especially with current fuel costs).

2. Open a Brew Pub: I generally shy away from this, as the business model is generally food service first with these places. In NJ, by law, you have to get more revenue from food than beer. I wouldn’t mind having a brew pub attached to a microbrewery (illegal in NJ). Serving up burgers and fries at the brewery would be cool… a good place to cultivate customers.

 3. Contract Brewing: this gets poo-pood a lot by the craft brewing peanut gallery. But, I’m uder the impression, that some real quality brews were brought to market this way. Specifically, Magic Hat and Sam Adams. I believe Brooklyn brand beers are contract brewed upstate NY at Saranac. While it isn’t ideal for me, as it would remove me from the half of the business that I am most drawn to (brewing vs. marketing), it may be a risk adverse and/or feasible option since there would be no outlay for equipment, and no learning curve for commercial brewing, allowing me to concentrate on the critical learning curve of marketing.

 4. Sell my recipes: not an option I would persue unless it would raise the captial necessary to fund all future brewing enterprises… Maybe I’d lease recipes for 5 years or something…

 Along with that stuff, I’ve been thinking about improvements to my brewing setup. I’d really like to have automatic temperature control for my HLT… If I could set it and forget it, it would really free up some time on brew day… I could go out and set the temp to Mash temp and then have breakfast. Then when I’m ready to start, I’d just start… then I could switch to sparge, and same deal… this is slightly less of a big deal since I have the whole hour to get the sparge temp right, but still I could be mowing my lawn, or relaxing.

 I’m also thinking about a recirculating system. It is reasoned that there is more consistent, more efficient, starch conversion, and the added benefit of no vorlauf (shorter sparge time).

 This would be a major mod… but one that I think may be worthwhile…

 I also want to trade in my ramshackle brewing stand (a couple sawhorses, piece of plywood, and a makshift raised platform), for something a bit cleaner, and more professional looking.

so I’ve been thinking a lot about brewing….