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Messages - erockrph

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1
Life's too short to use Ringwood IMO. Not my favorite.
Agreed, but if it's already been pitched then the deed is done. It is possible to make good beer with Ringwood (love me some Geary's stout), and DFH does supposedly use it for 60- and 90-minute, so I can see why it would be called for in a clone. But I'm totally with you - there are so many other great English yeast strains that don't produce guaranteed butterbombs. I have no need for Ringwood in my brewery.

2
Commercial Beer Reviews / Re: Busch Copper Lager
« on: Today at 08:03:19 AM »
I have been making a lot more lagers of late myself.  It seems there are IPA's all over the shelves in the stores these days.  It's more fun to make beer that has less availability and finding a good German Pils or even a CAP in the store or at a pub is much more unusual.

Between Nooner and Pivo, I'm hoping that the Pils bandwagon is going to start rolling soon in the craft beer market. But I hear what you're saying. I brew a lot of Continental and English style beers for the same reason.

3
Beer Recipes / Re: Ghost Pepper and Guava
« on: Today at 08:00:47 AM »
Maybe something like this:

http://www.pepperpalace.com/Pure-Jolokia-Pepper-Powder-p/a471.htm

I haven't used mine yet, but I bought it on recommendation from the guy at Pepper Palace. He said he preferred the Jolokia powder to their Reaper powder because it carried a bit of flavor and wasn't just pure heat. I figure anyone who can actually handle enough of this stuff to be able to taste flavor must know what he's talking about. And frankly, I've never gone wrong with any of the products they carry.

4
Equipment and Software / Re: Preferred Gap Setting?
« on: Today at 07:44:33 AM »
My gap is ~35 mil. I use a 0.88mm (Dunlop Tortex green) guitar pick to set my gap. I BIAB, so too fine a crush isn't an issue for me. YMMV for spargers.

5
Both WLP002 and Ringwood are highly flocculant strains. I would stongly suggest that you rouse the yeast 1-2 times a day after the first few days of strong fermentation, and raise the temp if possible. Ringwood has a tendency to produce lousy diacetyl-laden beer. If the yeast drops out before they've cleaned up the diacetyl, it might end up tasting like you dry hopped with Werther's Original and/or movie theater popcorn.

Having said that, Ringwood is fairly clean if you get the diacetyl under control. The WLP002 (Fullers) has a distinct ester profile, to me it's mainly stonefruit (like dried apricots). It's hard to tell which strain will end up taking the lead in a blend. If it's the Ringwood, then your 60-minute clone will likely come out as advertised. If the 002 stands out, then you'll get more of that ester thing going on. That's not necessarily a bad thing - I prefer Fullers to Ringwood for hoppy ales, but it might not exactly match the flavor profile you're shooting for in your 60-minute clone.

Either way, it should make a nice IPA as long as you take care of the fermentation.

6
I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.

Tonight I'm (hopefully) going to start the sour wort process for the sour. The plan is to reconstitute Wheat DME in a keg with hot water, drop the pH to 4.5 with lactic acid, and innoculate with some Pils malt. After I pull out the grains, I'll seal and purge the keg and throw it in a cooler with hot water bottles. I'm hoping I can keep it hot enough to get plenty sour by Thursday. Then I'll heat it to 170F or so to kill off the bugs. I'm going to primary with US-05 for a few days before pitching a big starter of Orval dregs that I've stepped up a few times.

7
General Homebrew Discussion / Re: Just joined this forum
« on: Today at 05:57:41 AM »
Welcome - post any questions and get reliable responses from folks who have been there and done that!
+1 - Think of this forum as a friendly and helpful homebrew club. There's tons of great information here and we're all willing to share. The brewers here love the hobby and we all want to see newcomers succeed.

8
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 22, 2015, 09:57:01 AM »
I've spent the last couple months trying all the locals here in VT and there are a crapton of them. Happily none of them were terrible. certainly a lot of unremarkable stuff with a few highlights and one or two that I didn't finish. My main kvetch with the craft brew movement right now is that I can get any kind of IPA that I can imagine but finding a really good wit beer is nigh unto impossible (Keith's beer being an exception there)
Agreed, although for me replace witbier with dunkel/marzen/helles or mild/bitter/60-. Once the IPA craze ebbs a bit, these brewers are going to need some chops beyond brewing the most extreme thing they can think of. As much as I like to try all the new stuff, once I've had a flight at a brewery I need something that I can settle in on for a session or else I won't be rushing back. I've had too many beers billed as "Octoberfest" that are ester-bombs and obviously brewed at ale temps with either the house ale strain or 2112. A brewery that can put out solid lagers will have an easier time gaining traction with the BMC crowd and will stand out from the crowd once the gowth curve of craft beer starts to flatten out.

9
Yeast and Fermentation / Re: Nottingham dry yeast
« on: May 22, 2015, 07:50:39 AM »
My cider I made this fall with Notty yeast turned out very peachy, to the point where I don't even really care to drink it unfortunately.  In a plain-jane cider, there's nothing for off-flavors to hide behind.  However, I LOVE how my US-05 cider turned out, very very clean.  I will be using US-05 for cider a lot more in future. </tangent>

What temp were you at?  I had mine in the basement around 65-70F and I don't pick up any of those flavors.
Did either of you add nutrients? Some yeasts aren't too happy in low-nutrient cider must. I know it makes a huge difference in sulfur production for me, and I wonder if it affects ester formation as well.

10
All Grain Brewing / Re: One mash, two ESBs
« on: May 21, 2015, 07:05:34 PM »
The Trooper has become one of my go-to commercial ESB's, and they use Golding, Bobec and Cascade. You get some black tea and marmalade that is common in UK hops, but also a hint of that floral/citrus Cascade thing.

+1

Bought it because Iron Maiden, bought it again because it's a great beer. Haven't been able to find it recently though. I really liked the way they used cascade in it.
Same here. It was OK when I tried it initially, but now that I can get it reasonably fresh in cans that my packy keeps cold I find myself reaching for it quite a bit more often.

11
The Pub / Re: Bio-engineering morphine from S.cerevisiae possible
« on: May 21, 2015, 11:15:28 AM »
Only a pharmacist or someone who works in drug discovery or clinical trials would know that much information about biologics.
I will say that I also get a lot of info from following Derek Lowe's blog  (the medicinal chemist, not the former MLB pitcher). I started reading it for his awesome "Things I won't work with" posts, but he also gives a great insider view of the industry. A lot of the technical chemistry is over my head, but my hospital has a very active research department so it's nice to see some of the things that are coming down the pipe from both the biochemistry and business viewpoints.

12
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 21, 2015, 11:05:51 AM »
These bad breweries hurt the craft beer movement. 8 dollar a 6 pack is not cheap. Hopefully a newbie picks up regular shocktop or bluemoon and not horny goat watermellon. If you start buying 6 packs and they are complete busts, people are going to go back to bud light.

I'm just jealous that you can get a sixer of craft beer for 8 bucks. It cost me $29 and change for a sixer of Sculpin and a 4-pack of Trooper pint cans the other day. I'd say most craft beer averages $11-12 for a sixer out my way.

13
General Homebrew Discussion / Re: First Attempt at a Gose
« on: May 21, 2015, 10:18:35 AM »
In looking at the recipe, there's no actual lactobacillus used for souring. It calls for saurmalz in the mash, then salt and lacto to taste at bottling. Given that recipe there is zero chance for infection.

14
All Grain Brewing / Re: One mash, two ESBs
« on: May 21, 2015, 09:57:08 AM »
I'd say about half the time I brew an ESB I doctor it up with American hops a bit. I usually include some EKG's, but then pair it with something else to give it some interest. I think EKG + Caliente + Centennial is the combo I like the best. I think I bittered it to 45 IBU's with Challenger at 60 minutes, then added an ounce each of EKG, Cent and Caliente at flameout.

The Trooper has become one of my go-to commercial ESB's, and they use Golding, Bobec and Cascade. You get some black tea and marmalade that is common in UK hops, but also a hint of that floral/citrus Cascade thing.

Your recipe will make a really nice ESB, by the way. WLP002 is my favorite ESB strain, but there are many good ones out there. WLP013 makes a nice ESB. I've also been meaning to give WY1469 a try, since I'm a huge Landlord fan.

15
Ingredients / Re: which hops to buy?
« on: May 21, 2015, 08:39:14 AM »
I'm going to buy some hops, probably at Yakima Valley, to be shipped to Belgium. I found a whole list of them that I do not know at all:

Belma, Bravo, Bullion, Buzz Bullets, Caliente, Comet, Delta, Experimental Grapefruit, Experimental Lemon Zest, Fantasia, JARRYLLO, Lemon Drop, Millennium, Pekko,Santiam, T'N'T, Zythos.

Could you recommend a few to experiment with in IPA-style beers? Any winning combinations? Shipping is expensive so they need to be really good.
Their notes on Caliente come from my tasting notes that I posted here a few years ago. That's a really nice hop - red plums is the main character, with a hint of UK-like earthiness. It's a really nice addition in an ESB or UK-style IPA.

Belma is boring, I wouldn't waste your time. Very little hop character. It's nice in something light like a blond ale - it has faint melon notes, but won't do anything in an IPA.

I have no personal experience with the others you've mentioned. So I will defer to others on them.

Also, if you haven't had a chance to play with Meridian yet, I highly recommend that in an IPA. It has a great apricot/nectarine thing going on.

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