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Messages - erockrph

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Beer Recipes / Re: Leftover Hops APA
« on: October 20, 2018, 03:45:15 PM »
Vic Secret is very tropical - big on passionfruit. I use it with Citra all the time - that's one of my favorite combos for a fruity/tropical IPA.

As far as Columbus goes, I agree with Sean - it's a whole lot of dankness. The combo works if you want something to balance the tropical side of the Citra/Vic Secret, but if it were me, I'd follow Sean's advice to swap it with the Centennial. The floral/citrus of the Cents will do a lot more to enhance the Vic/Citra combo.

General Homebrew Discussion / Re: Hops Direct
« on: October 18, 2018, 06:43:42 PM »
I have no complaints about anything I've gotten from Hops Direct, except for Belma. Their write-up sounded so good, but it is about as close to flavorless as you can get in a hop. Everything else has been top-notch quality.

Yeast and Fermentation / Re: Saison fermentation question
« on: October 05, 2018, 07:24:53 PM »
As far as preferences go, why ferment this strain low and what characteristics does a lower ferment give? I ferment my saisons near the high end of the temperature range. I still ramp them up to like 85 at times.

If you want the beer clearer with 3711, just cold crash. Clarity is good to pour, so it doesn’t matter.

I think 3711 gives a lot more banana-like character if you run it too high. I start around 65F and let it ride.

34/70 is the best choice for this type of beer, IMO. It is a lager yeast that will produce a clean beer that tastes like a lager at 55-60F. There's no need to use an ale strain when there's a lager strain that works just fine at those temps.

Yeast and Fermentation / Re: Unibroue
« on: September 22, 2018, 07:00:53 PM »
it's only around until 10/1.  It was part of the Belgian Summer release. Oct. 1 the fall strains come out.
Thanks! When I saw it in my email I had assumed that it was a new release. Placing that order now...

Yeast and Fermentation / Unibroue
« on: September 22, 2018, 03:49:55 PM »
I know I'm not the only Unibroue fan around these parts. I noticed that WY3864 is being released as one of the fall PC yeasts, and thought I'd pass it along. I know Farmhouse has it in stock, so check your favorite Wyeast dealers.

General Homebrew Discussion / Re: Fall and winter beers
« on: September 10, 2018, 06:56:01 PM »

2 each - Vanilla bean - split & scraped, Time: 7 min, Type: Flavor, Use: Secondary

Hey Eric,

Is this a mistake typing?

If not, could you explain this? Do you put the vanilla in the secondary for 7 minutes?

Stupid app. It's supposed to be 7 days, but I start tasting around day 2 or 3 and pull it when it hits the level I want.

General Homebrew Discussion / Re: Fall and winter beers
« on: September 10, 2018, 02:40:57 PM »
In the fall, I generally start in Marzen mode, move to cider, then end up with doppelbocks and porters over the winter. I also break out my Oatmeal-Vanilla Brown ale:

Title: Oatmeal-Vanilla Brown

Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.040
Efficiency: 85% (brew house)

Original Gravity: 1.047
Final Gravity: 1.014
ABV (standard): 4.32%
IBU (tinseth): 20.73
SRM (morey): 18.85

3 lb - United Kingdom - Maris Otter Pale (65.8%)
12 oz - Flaked Oats (16.4%)
3 oz - United Kingdom - Coffee Malt (4.1%)
6 oz - United Kingdom - Extra Dark Crystal 160L (8.2%)
4 oz - United Kingdom - Dark Crystal 80L (5.5%)

0.75 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 20.73

1) Infusion, Temp: 158 F, Time: 75 min, Amount: 16 qt, Sacc Rest

2 each - Vanilla bean - split & scraped, Time: 7 min, Type: Flavor, Use: Secondary

Fermentis / Safale - English Ale Yeast S-04

Other Fermentables / Re: DIY sports drink
« on: September 09, 2018, 07:17:52 PM »
If you keg it, it will end up carbonated at least to some extent (unless you use some sort of wine setup using argon or nitrogen). For me, that's a dealbreaker for a sports drink that I want to drink a lot of rather quickly.

If I were going to make one to keep on tap, then I'd just start with a soda recipe that is slightly on the sweet-tart side (cola or fruit-based) and add some NaCl, KCl and Mag Sulfate (or Mag oxide). The sweetness and acidity will help mask the mild saltiness from the added salts. Just don't make it too puckering or sweet to affect the refreshing aspect.

NaCl I'd get from kosher salt. KCl I'd get from a salt substitute or bulk supplement product (something with no fillers - sold either in capsule or loose powder form). The magnesium I'd get from a supplement as well. For the amounts, I'd try to match the Sodium, Potassium and Magnesium values in Pedialyte (Gatorade actually uses too much, Pedialyte more closely matches an appropriate rehydration solution).

General Homebrew Discussion / Re: Oktoberfest recipe
« on: September 08, 2018, 05:38:51 PM »
Paulaner keeps it simple with the marzen getting 70% light munich, and 30% pils (sinamar to color), and the fest getting 70% pils and 30% light munich. 24 ibus 60 minutes.
Good to know. Paulaner Marzen in one of my all-time faves. I've been gradually dialing the specialty grains back on my Marzen over the years, but I might just try eliminating them completely next time except for some color adjustment.

All Grain Brewing / Re: All grain lager recipes
« on: September 04, 2018, 01:21:16 PM »
I like a hint of roast in my doppelbock, similar to what I pick up in Celebrator. This recipe isn't a dead-on Celebrator clone, but it gets me what I'm looking for. Substitute real German hops if you have ones that you like. Sterling is my house "Continental-style" hop, since the stuff I've been getting from Hop Heaven in recent years is way more reliable than the German imports I've gotten.

Title: Goatenator

Brew Method: BIAB
Style Name: Doppelbock
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 80% (brew house)

Original Gravity: 1.077
IBU (tinseth): 23.02
SRM (morey): 16.67

3.5 lb - German - Dark Munich (44.1%)
2.5 lb - German - Munich Light (31.5%)
1.5 lb - German - Bohemian Pilsner (18.9%)
4 oz - Belgian - Aromatic (3.1%)
3 oz - United Kingdom - Pale Chocolate (2.4%)

0.55 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 60 min, IBU: 23.02
0.25 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 0 min

1) Infusion, Temp: 153 F, Time: 75 min, Amount: 18 qt, Sacc Rest

Wyeast - Octoberfest Lager Blend 2633

General Homebrew Discussion / Re: wheat beer with fruit
« on: August 16, 2018, 04:38:00 PM »
My best tip is not to use hefeweizen yeast strains. There is to much clash with the berry flavor in my experience. I would stick to a clean ale strain (Wyeast 1010, Chico, etc.).

It's interesting that you mention that the beers end up too sour for you. I find that without a touch of acidity fruit beers end up kind of flat and uninteresting. I usually use a 3711-based saison as my fruit beer base, since it ends up with a bit of acidity and a fuller mouthfeel despite the dry finish.

This is one of the few situations where I think racking to a secondary fermenter is useful. This gets your beer off of the bulk of the yeast and trub, and you can fill up all the headspace to minimize the amount of O2 ingress and limit vinegar and nail polish off-flavors during extended aging.

Yeast and Fermentation / Re: Fermcap
« on: August 12, 2018, 04:45:53 PM »
Fermcap works great. I used to use it in my fermentors before moving to fermenting in kegs, and it works well. I still use it in my boil kettle for every batch. It won't eliminate krausen, but it will reduce the amount so something like a hefe may be less likely to blow off.

General Homebrew Discussion / Re: Personal Preference Terroir?
« on: August 12, 2018, 04:41:24 PM »
I did the family tree thing several years ago, looking for some supposed Native American ancestors that I had heard were in our tree. Every single person and name I turned up was French-Canadian (until you get all the way back to France, that is).

I decided to give the Ancestry DNA test a try a couple of years ago, and I was amazed to find that I was only 35% Western European. I am 25% Irish, despite knowing of no Irish ancestors in my family tree. The remainder is from various areas of Europe, with no Native American at all.

That said, I like my reds from California, and my whites and hops from New Zealand. Heritage be damned.

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