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Messages - erockrph

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 09, 2016, 09:24:23 PM »
First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.

2
Ingredients / Re: DIPA Hops - Mosaic, Cascade, Apollo
« on: February 08, 2016, 10:07:20 PM »
Resurrecting a dead thread, but I'm curious. I have some new Apollo from YVH I was planning on using in my next IPA. How do y'all feel about Apollo as a flameout/dry hop addition?


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Personally, I've had some fantastic Apollo and some mediocre ones. I'm guessing that the end result depends on growing and harvesting conditions.

At its best, Apollo is like the perfect marriage of Amarillo and Columbus, plenty of tangerine with some dank resin to back it up. The mediocre Apollo I've had has none of the orange notes and is just nondescript "resin" without much depth to it.

3
Beer Recipes / Re: rosehips in beer
« on: February 08, 2016, 06:45:13 PM »
Not to take things off on a tangent too far but...

- Most brewers make their acid additions to the mash water, but just because brewers may not usually adjust pH of a finished beer, that doesn't make it wrong to do so. Adding a touch of baking soda to a stout that tastes muddy, or a touch of lactic acid to a lager that tastes a bit flabby will likely improve the beer, sometimes greatly so. You can't go by the numbers, you have to go by your palate.

- Winemakers adjust acidity of their wine all the time. There's no reason it can't work for beer as well.

- Rose hips contain more malic acid than ascorbic acid (5-10 times more malic acid than apples). That would likely be a much bigger factor than their ascorbic acid content.

- Not all acids have the same flavor impact where tartness is concerned. Acids like citric and malic are quite tart (think lemons and sour patch kids, respectively). Other acids, such as lactic, produce a softer acidity. I have no clue where ascorbic fits in here, because it is rarely used as a flavorant. Again, I'd be willing to wager that the malic acid content of the hips would have a significantly greater flavor impact.

- Fruits are pretty commonly added to beer. If the added acidity was a problem, then there'd be no fruit beer.

I understand your reasoning, but I think you're making too many assumptions and extrapolations to make an accurate prediction on the end result. There's just no way to tell if it will be too tart without tasting it. And if it is, I doubt that the ascorbic acid would be the primary cause.

4
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: February 08, 2016, 12:22:57 PM »
I've noted that initially low pH's tend to rise and initially high pH's tend to fall during the mashing period. They happen to point to a pH of around 5.4. It's a weird phenomena that I've also shared with AJ DeLange to see if we can figure out what's going on. Its probably something to do with the phosphate buffering system in malt.
That wouldn't surprise me at all. Calcium-Phosphate stability curves get pretty complicated. They are heavily influenced by concentrations of both sugar and protein in solution. This would obviously shift over time as the mash proceeds and more sugars are being put into solution.

5
Beer Recipes / Re: rosehips in beer
« on: February 08, 2016, 12:14:04 PM »
rosehips have a lot of ascorbic acid (vitamin C) which will lower your pH.  Adding a fruit that lowers your pH is a bad thing in a secondary isn't it?  not unless you are pitching a stabilizer to counter it.  It may get you into a sticky situation.  But I am not as smart as I would like to be in the subject, so maybe not.  I can tell you I am not sure if you would want it in your mash, primary or secondary.
Why is lowering pH in secondary a bad thing? Almost any fruit would do this, as most are high in some combination of citric, malic or tartaric acid. As a matter of fact, I find that if the pH is too high, then that leads to an insipid fruit beer. A touch of acidity (often coming from the fruit itself) is enough to lift up the fruit character a bit and helps with the end product, in my opinion.

6
Yeast and Fermentation / Re: Omega Labs HotHead ale yeast
« on: February 08, 2016, 12:02:11 PM »
Is it a saison yeast? Says nothing of the sort in the link. 98F is insane. Kind of like Panama Jack's Workhorse yeast is apparently good up into the 80s as a clean ale yeast.

Also, I'm curious why they feel the need to state that they are not associated with Wyeast or White Labs... seems kind of obvious.

I think the statement is for clarity about the other language on the site comparing some of their products to WY and WL products. The Omega Labs folks have been critical of both WY and WL--particularly WL--for their quality control so that statement may also be a badge of honor for them.

This strain comes from farmhouse brewing but it isn't a saison strain in the sense that it is not Belgian nor is it used by any Belgian or French brewers to make saisons. If I remember the lineage correctly, this yeast was acquired from a Norwegian farm where it was basically a homebrewing strain passed around local families. The author of Larsblog obtained some samples and sent them to NCYC. NCYC in turn propagated the strain and OYL purchased the strain from NCYC to put into production.
Interesting that a Scandinavian strain would be so tolerant of high fermentation temps. Norway's record high is 96F, so this yeast could potentially go higher than any temp it was ever exposed to in "the wild".

7
General Homebrew Discussion / Re: Wah!!!
« on: February 08, 2016, 10:46:58 AM »
Now that you are settling down......you are going to love that keg system!!

Being able to tap a super fresh IPA in a couple days is excellent.  ;)
Yes, a day out I am feeling better, less pissed about what happened and more excited about kegging. I also think I won't get too much oxidation.
Once you start acquiring a few kegs, you can start thinking about using a keg as a primary fermenter, too. It's the poor-man's conical, and oxidation concerns go right out the window with the option of closed-transfers to a purged secondary/serving vessel.

8
Beer Recipes / Re: rosehips in beer
« on: February 08, 2016, 09:45:27 AM »
They brewery I worked for had a really good sour that was aged on rose hips. Delicious.
This is really tasty idea
Mikkeller's Spontanrosehip was a decent beer. It wasn't my favorite of the series, but I could certainly see the potential.

9
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 08, 2016, 09:40:41 AM »
I was able to enjoy the last few minutes.... 8)

What is with Manning and Budweiser?  I thought it was odd in the post game
when he said he "was going to go drink a lot of Budweiser".

Then, I was outside, and heard him again - this time on the radio with another reporter - and he says
"I am going to drink a lot of beer, Budweiser"

comma Budweiser?  Clearly seemed like he was getting paid to say that after the game. :-X
Wow.
Apparently getting hammered on crap beer is better than a trip to Disney World...

I will say the "a lot of beer" part kinda bugged me. How many kids are listening to him say that? Something like "I've got some Bud on ice for the celebration" would have been perfectly fine and conveyed the same product placement.

10
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: February 06, 2016, 10:54:55 PM »
Sounds like I'm not missing much so far. I can only get White Labs locally, so I have to order Wyeast online. I only like to order liquid yeast from MoreBeer, since they are the closest to me, but still doesn't have the winter seasonals yet.

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11
All Grain Brewing / Re: Lactic Acid measurements
« on: February 06, 2016, 10:49:20 PM »
I use a small syringe to measure acid.

Of course you do.

You grew up in the '60s

;-)
Nobody use the brown lactic....

I do have some 1cc syringes that can measure to the hundredth of an ml, but as others have said, if you need that small of an amount you probably can make do without any. I normally use a 5cc syringe with 0.2 ml graduations to measure my acid additions.

12
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 03:22:03 PM »
Unfortunately, I have a Helles and a Lite Lager in the pipeline that would be perfect for gameday, but nothing ready to tap yet. Even worse, the Pats aren't in it, so I won't be tapping into my celebratory Thomas Hardy supply after the game.

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13
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 05, 2016, 11:27:17 AM »
Overall, another great podcast. But to be honest, the interview with a barely-coherent Rodger Davis was painful to listen to. I barely made it through the first half last week, and I just skipped the rest after a few minutes this week (right after you mentioned that he was driving a forklift around just prior to the interview. I had a hard time stomaching that.). It was worse than listening to Doc on the BN when he's hammered.

We all enjoy a few drinks, and I don't mind hearing interviews that get a little silly from time to time. But sloppy drunk just isn't good radio for me, though. (Full disclosure - alcoholism runs in my family, so my tolerance may be lower than average on this.)

Despite that one quibble, I think you guys are killing it so far. Your podcast is one of the few I have set to "auto-download" in my queue.

14
Commercial Beer Reviews / Re: Alaskan Hop Turn
« on: February 04, 2016, 09:51:28 PM »
Is Sterling not American? Maybe I am confused...
Sterling is indeed American, although it is a daughter of Saaz. It is very noble like at lower hopping rates, but I do like the lemonade note you get from it when you push the hopping rate with it.

15
All Grain Brewing / Re: Turbid Mashes
« on: February 04, 2016, 09:43:49 PM »
Hazy pro beers are likely from massive amounts of hops.

A turbid mash is something completely different, used for brewing lambics. The large amount of starch and large dextrin chains are food for Brett and Pedio over an extended period of time. Turbid mashed beers are rarely turbid any longer by the time they are ready to serve.

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