21 Jun 2014
Race Day: Saturday, June 21, 2014 – 7:45am
Grandma’s Marathon… what a race! This was the sixth year in a row I had raced on this day, but my first marathon. The Garry Bjorkland Half Marathon is really where this all started, and it was only a matter of time before I jumped into a 26.2 mile race. Why I registered in the first place, I don’t really know, but it was definitely well in advance. That means a I had a long winter and spring to train.
Training for a marathon is definitely different than anything, even long course triathlon. The sheer volume and consistency of running was made possible in large part to Diamond, my running partner. As if having a terrible race isn’t the worst prospect in the world, shrill barking in my ear is literally the best motivator to run in sub zero weather.
Anyways, the weather looked good all week and training leading up to the race was spot on. I felt confident going into the race and wanted to nail a 6:45 minute mile every single mile. The only mystery is how my body would react to working at the race expo from 5-9pm on Thursday night and then 9-9 on Friday. In the past, working the long days and trying to race 13.1 has been really tough, so I was pretty nervous how the ol’ bod would hold up to a much longer and more strenuous race.
I enjoy racing in cool weather, and definitely don’t mind a little mist! The race day brought 50s and foggy, light rain and mist. The pre-race nerves were there, but I felt like I had a really solid race plan and felt confident. This section will be brief, because as I write this, it is October and I don’t exactly remember how I felt during the race…. Note to self: do race recaps as soon as possible.
I began the race right on schedule. Every mile was a few seconds within my goal pace, and if I ever fell off, it felt easy to crank it up a bit to even my time out. I ran with some people for a bit and then either passed them or lost them in the mist. I remember talking to one guy who had to take a dump and lost his friend. He latched onto me in an attempt to make up time and catch his buddy, but I think he burnt himself out.
I knew that getting into town was going to hurt. I had been dealing with some plantar faciitis and was anxiously waiting for it to flare up. Even though the crowd support is really big in town, that is where I’ve always started to feel the burn in the half marathon. Sure enough, I felt my pace drop off bit by bit going past the Glensheen Mansion into Lemondrop Hill. My legs and muscles were starting to feel super fatigued, but I gathered the mental fortitude to put these thoughts of pain aside. Also, I knew my friends and supporters were coming up quickly.
I got a second wind as I came into the London Road business district. I think that this is always where you can pull through and have a good race, or crumble. I saw a group of friends on the side of the road and my form all the sudden was fantastic and I didn’t hurt so bad anymore. Andy snapped a few pics.
I also knew that Duluth Running Co. was right around the corner. That was going to be a huge boost because they always have a ton of spectators and a lot of familiar faces. And a free keg, so everyone cheers loudly. I ditched two gels at DRC, which means I only had two gels and sporadic water and Powerade at aid stations.
DRC was great. It felt like I was running a 5 minute mile and I high fived everyone on the curb and then disappeared into the mist. Once I was hidden, I could feel my back slump and my hips collapse. I was really fatigued, but at this point, you just keep running the final two or three miles. I tried to keep my pace but know I dropped off a bit. I knew I had to get around a 2:57 flat to hit my goal pace, and I really wanted to go under that, so I tried to kick it up in the finishing chute. My sister Emily snapped a few pics from the stands, where my parents and sister were spectating.
When I finished, I felt my calves cramp up immediately. I dropped down to grab them in pain. A volunteer came up to me and said that I better walk. He was right… I got up and my calves felt much better. Then, I waited at the massage tent with some snacks. Boy, that was uncomfortable. Walking felt good. The pain subsided until I sat down or just stood there. After 15 minutes with no line movement, I opted for self massage instead. I saw my parents and friends on my way to the drop bag area. The race went well and the only low moment of the day was when my running friend Stacie missed her BQ by a few minutes. If she kept her pace through the halfway mark, she would have met her goal by, like, 15 minutes. But that is price you pay for starting off too hot!
Overall, I was very pleased with the race. It went perfectly according to plan. Although I was slightly off my goal, the time was still really good in my eyes, and I had a new viewpoint on the marathon distance.
To avoid piercing barks, I was back running that week!
Shoes: Brooks Pureflow 3
04 May 2014
Brew Day: 5/03/14
Bottle Day: 5/26/14
Original Gravity: 1.058
Final Gravity: 1.000
- 5 lbs pure, raw and unprocessed natural honey.
- 3 lbs plain extra light dry malt extract
- 1 packet (11.5g) Safale US-05 dry ale yeast
- 3 oz. Mt Hood Hop pellets
- 2.5 tsp. yeast nutrient
- 1 tsp. Irish Moss (for clarity)
- 1 oz (5 candies) Cascade Hop Candies
1. Make a yeast starter. Stir 1 tsp of dry malt extract in with one cup of warm degree water. Cover with saran wrap and wait until minutes. Add one teaspoon of dry malt extract and make sure yeast is active after around 30 minutes.
2. Heat 1 gallon of water in pot and boil 2.5 gallons of water in the brew kettle.
3. Add hot water (~160 degrees) to primary fermenter. Start dissolving honey with the hot water to make must.
4. Start heating another 1 gallon of water in pot. Add to must after it has reached ~160 degrees. Add 2.5 tsp of yeast nutrient. Add another half gallon of hot water, bringing the total volume of must to around 3 gallons.
5. When the water in the brew kettle is boiling, add all dry malt extract.
6. Add Irish Moss (for clarity) to the wort with 15 minutes left in boil.
7. Add hops to the wort.
- 0:60 – 1 oz.
- 0:30 – 1 oz.
- 0:05 – 1 oz.
8. Combine wort and must in the primary fermenter.
9. Cool wort to ~70 degrees.
10. Pitch yeast from yeast starter.
1. Boil water for priming sugar. When water is boiling, add priming sugar and stir until dissolved. Remove from heat and cover.
2.Transfer beer from fermenter to bottling bucket.
3. Add dissolved priming sugar.
4. Transfer beer to bottles and growlers, then cap ’em up!
This beer turned out really well. It was such a good summer beer… really light and crisp, yet alcoholic and kind of dry. The honey flavor really shined through and the hops were the icing on the cake. Without a ton of sediment, this was the type of beer that you could drink 3 or 4 of on a Friday night in summer and just feel great!