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Messages - erockrph

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1
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: July 10, 2014, 07:05:36 PM »
Please consider giving a "History of Yeast" talk at the next NHC. This is some truly fascinating info.

2
Ingredients / Re: Source for H2SO4
« on: July 10, 2014, 04:25:29 PM »
I don't have much to add to what Martin said other than: a) USP is pharmaceutical grade, so that is just as good as food grade and b) if you're going to dilute it, make sure you do it right. Always add your acid to cold water, not the other way around, and do it really slow.

3
Ingredients / Re: Equinox Hops
« on: July 10, 2014, 04:12:51 PM »
Interesting info here. I have some of this in my freezer back from when it was still called HBC0366. Unfortunately, my wife is home recovering from surgery all summer so my next single hop brewday is on hold for a while. Hopefully I'll get a bunch of batches cranked out this fall.

4
Beer Recipes / A better light lager?
« on: July 10, 2014, 08:27:17 AM »
I've decided that the time is approaching in my brewing career to take a stab at an American-style pale lager. I'm not a huge fan of the style, but there is something refreshing about a clean, crisp lager that I can get into every once in a while.

My thought is to bring in the flavor profile that I enjoy from German lagers to amp up the flavor a bit. So I'm planning on German Pils malt, plus Munich and a bit of Aromatic to amp up the malt flavor. I'm going to use a German lager yeast as well.

The question then becomes whether to use corn or rice as my adjunct. I'm thinking corn, but I'm not really familiar with either.

Here's what I was thinking:

Title: Fizzy Yellow

Brew Method: BIAB
Style Name: Premium American Lager
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.037
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.049
Final Gravity: 1.007
ABV (standard): 5.45%
IBU (tinseth): 25
SRM (morey): 5.82

FERMENTABLES:
1.5 lb - Flaked Corn (31.2%)
2 lb - German - Pilsner (41.6%)
1 lb - German - Munich Light (20.8%)
5 oz - Belgian - Aromatic (6.5%)

HOPS:
0.5 oz - Sterling, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 25
0.5 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 145 F, Time: 90 min, Amount: 13 qt, Strike water = 151F
2) Infusion, Temp: 160 F, Time: 10 min, Amount: 4 qt, Mash out

YEAST:
Wyeast - Octoberfest Lager Blend 2633

5
Extract/Partial Mash Brewing / Re: Additions right to primary?
« on: July 10, 2014, 06:45:18 AM »
The peppers will add to the trub on the bottom and may make it a bit tougher/messier to rack. That's probably not too big of a deal with peppers, but could get really messy with a soft fruit.

6
Yeast and Fermentation / Re: Yeast taste difference
« on: July 10, 2014, 06:28:46 AM »
US-05 is a very good dry yeast. It may not be quite as clean as WY1056, but it is pretty darn close. It is a bit harder to get to drop clear and to my pallet can sometimes leave a "dusty" character (which I think some people call "peach") which slightly muddles the flavor of the beer, where as 1056 is cleaner and brighter. That said, especially on very hoppy beers, I think most would be hard pressed to tell the difference.

Have you noticed any differences when you repitch? I never bother to repitch dry yeast, since the whole reason I'm using dry yeast in the first place is because I don't often get to plan out my brews that far in advance. But in light of some of the info on this thread, I'm wondering if it may be worth the effort.

7
Extract/Partial Mash Brewing / Re: Additions right to primary?
« on: July 10, 2014, 06:18:55 AM »
The main issues are that you wouldn't be able to easily reuse the yeast from this batch if you were planning on it, and you'll be dealing with a lot more trub gunk. Otherwise, you can certainly add the peppers right to primary if you wanted.

8
Kegging and Bottling / Re: kegging and oxidaiton
« on: July 09, 2014, 08:08:49 AM »
I have mentioned this fact more than one time. Cold-side aeration does not lead to the development of 2-nonenal (a.k.a. that stale paper-like flavor).  Oxidation that leads to 2-nonenal development occurs during the malting and mashing processes, as 2-nonenal precusors are developed during the malting and mashing processes.    In essence, 2-nonenal is a hot-side, not a cold-side phenomenon.  Formation of this compound in finished beer occurs in the absence of oxygen.

So then, the (only) oxidized batches of beer I have had over the years where I was sloppy in racking, causing noticeable splashing, were all coincidences ? Two of these were hefe/wit styles where, by your info, the copious amounts of yeast in suspension should have easily absorbed the oxidation from splashing and didn't. Sorry, I still don't buy it. I've brewed a long time too, and my only oxidized batches were those where there was a lot of cold side splashing. Not a coincidence.

I think he's referring specifically to trans-2-nonenal, and not all oxidation altogether.

I know I've heard recent interviews with Charlie Bamforth where he has mentioned the same thing - that the cardboard off flavor is formed on the hot side. There is still plenty of oxidation that can happen on the cold side. In those same interviews, Charlie also says that the best things you can do for your beer are to minimize oxygen exposure and store it cold to slow down staling. He's primarily just trying to debunk the old adage that oxidation = cardboard.

9
Other Fermentables / Re: Cidre noche
« on: July 08, 2014, 08:48:26 PM »
Just saw Crispin's "The Saint" tonight and grabbed one. It's pretty tasty, but a bit sweet to put down in quantity. It's got a nice apple flavor, and the Trappist yeast and maple are there but balanced well as highlight notes without being overpowering. I think the Belgian esters and maple accentuate the sweetness a bit too much, too. Without the Belgian yeast and maple it might actually be dead-on at this sweetness level.

The other thing is that the carbonation is pretty low. I think if they approached this more like a Tripel (dryer and more carbonated), then I think I could put down a whole lot of this.

10
All Grain Brewing / Re: Newbie extract to all grain
« on: July 08, 2014, 08:35:35 AM »
Cool thanks everyone. I will look into BIAB. And I have also been thinking if brewing smaller batches so I can brew more often and experiment more. Thanks for all the advice.

That's what I did. I didn't think I could manage all-grain brewing on my stovetop. I just decided to brew 3-gallon batches. I brew BIAB, but use a 5-gallon cooler as my mash tun instead of using my kettle. This way I don't have to worry about temp control during my mash. With Fermcap I am able to boil a little over 4 gallons in my 5-gallon kettle. I modded my cooler to have a ball valve to help run off, but all I really need is a bag and a cooler. Everything else is the same gear I used for my extract brews.

11
Beer Recipes / Re: Recipe Help
« on: July 07, 2014, 06:58:25 PM »
You can get away with no steeped grains for an extract IPA since the hop flavor should be the predominant character, but I find the malt character a bit lacking when I do that - especially if it's 100% light DME. I usually use 7-10% table sugar in my extract IPA's. You can also use something like CaraRed as your steeping grain instead of Crystal malt. It has a much maltier flavor (and less caramel) than normal C40.

Another option is to use ~20-30% Munich LME in place of your XLight DME. That will add some more malt character without going the crystal route. But as it's been said, there's nothing wrong with up to a pound of C40 in an IPA if you like it, just make sure it finishes dry enough.

12
Beer Recipes / Re: Surefire extract recipe
« on: July 07, 2014, 06:50:26 PM »
You know, I wouldn't mind doing that one, but I have a creeping suspicion that the past 3-4 one gallon 20 minute batches I made were crap in part bc of the short boil. Thoughts?

I've never had an issue with it myself. What makes you think the short boil was the issue? What was wrong with the beers?

13
Ingredients / Re: Sulfur Dioxide and Brettanomyces
« on: July 07, 2014, 06:49:05 PM »
Maybe add the apricots first, then add the Brett after secondary fermentation has kicked off? The SO2 will likely be diluted to low enough concentrations once you add the apricots in secondary, but fermentation activity would likely blow some of it off to further reduce the concentration if you're really concerned about it.

14
All Grain Brewing / Re: What did I brew?
« on: July 07, 2014, 06:43:29 PM »
Call it a Helles Blond and impress your friends. Sounds like a killer Lawnmower beer.

15
I bet you'll do better calling it an APA than an IPA in a comp. Regardless what the IBU's calculate as, if it tastes a bit caramelly and it's a bit more malt-forward than it fits the APA category better. If you're in a comp, you'll be up against a bunch of "Enjoy By" clones and similar if you go the IPA route.

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