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Messages - erockrph

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1
Yeast and Fermentation / Re: fermenting IPA with spunding valve
« on: September 28, 2016, 07:47:28 PM »
Thanks, Eric. I assume you use the spunding valve I the fermenter as well? I'm a bit worried using it with ales. Could be that I need to put it on the fermenter in less than 48 hours, right?
You definitely want to bleed off the CO2 in the early part of fermentation, I think. I leave it as loose as it goes for the first few days of fermentation of a normal gravity beer (longer for big beers), then cinch it down at the tail end of fermentation. I've never really shot for full carbonation simply from fermentation, although I'm sure it can be done easily. I'm mainly using it as a pressure-release valve.

2
General Homebrew Discussion / Re: Done with hefes
« on: September 28, 2016, 11:06:18 AM »
Since it is fairly common for traditional hefe's to be open fermented, it would seem that LODO wouldn't be a factor, right?

3
Yeast and Fermentation / Re: fermenting IPA with spunding valve
« on: September 28, 2016, 10:28:04 AM »
I just blow off the trub under pressure, then transfer to the serving keg.

You simply use a picknick tap and more pressure than you would use to transfer to the serving keg?
Bingo. I put a picnic tap on the fermenter and dial up the PSI until beer and gunk flows out. I open the tap in a few short bursts once it gets flowing to blow out most of the crud. Once it looks clear coming out of the picnic tap I drop the pressure down to about 2 PSI and connect it to the serving keg. I put my spunding valve on the serving keg and loosen it until I hear just a faint, steady hiss. This way you're filling under pressure to keep foaming to a minimum, but you don't need to constantly pull the valve on the keg to keep the transfer flowing.

4
Yeast and Fermentation / Re: fermenting IPA with spunding valve
« on: September 28, 2016, 05:53:42 AM »
I haven't really bothered with cutting my dip tubes in my fermenting kegs. I just blow off the trub under pressure, then transfer to the serving keg. One caveat is that I haven't done any brews with dry hops in the fermenting keg, so that may cause an issue with clogs.

5
Beer Recipes / Re: Dark ESB
« on: September 27, 2016, 06:21:00 PM »
From a recipe standpoint, I think everything looks good except for the FG. I'd mash lower and/or sub in some sugar for part of the Maris Otter. I'd want to get this in the 1.010-1.014 ballpark, otherwise it will be a bit too sweet.

6
All Grain Brewing / Re: Beligan Quadruple Recipe opinions
« on: September 27, 2016, 06:12:43 PM »
I don't think adding carapils or flaked grain is going to do much for head retention on a big quad, and frankly I don't think the style needs it.

While I like the idea of combining C-120 with Special B in a quad, that seems like a bit much crystal malt in total for this style. Maybe cut the C-120 by half?

Yeast choice is a matter of personal preference, and 3787 will do just fine, but I think 1762 (Rochefort) really shines in this style. If you're not set on the yeast, consider going with the 1762.

7
Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: September 26, 2016, 03:51:13 PM »
I just saw this at my local hardware/homebrew shop. I'll be giving this a try tomorrow. If this tastes like 1968/002, then I will definitely be keeping a stash in my fridge to replace my S-04 supply.

8
Other Fermentables / Re: great apples this year
« on: September 25, 2016, 03:35:31 AM »
I tried boiling some down to syrup for a gravity boost a year or two ago. The syrup itself was awesome, but the finished cider had a bit of a bitter off taste. I'd definitely follow your plan of using a concentrate rather than a full-on syrup if I did it again, but I've been having luck just using store-bought canned/frozen concentrate lately.

The orchard I usually use just started pressing on Thursday. I hope to pick up a few gallons this afternoon and get my first batch going. I've settled on a nice formula that has been working for me lately to make a nice draft-style cider that has a lot of apple flavor without nearly the sweetness level of commercial versions like Woodchuck or Angry Orchard:

2 gallons fresh juice + 1 can apple concentrate, fermented with D47 or 71B along with pectic enzyme and a pinch of yeast nutrient. After about 7-10 days it is finished, then I cold-crash, keg and force-carbonate. I use 3-4 pints of more of the same fresh juice to backsweeten and then force-carbonate. I've gone from orchard to glass in as little as 10 days. I'm usually bringing growlers of this with me to every Thanksgiving and Christmas get-together I go to, and it goes fast.

9
Other Fermentables / Re: Back Sweetening mead?
« on: September 25, 2016, 02:49:36 AM »
Depending on how strong the mead is, you may not need to stabilize before back sweetening. I generally make sweet, strong meads in the 1.130+ range. I'm pretty confident that when the yeast is done in these meads it isn't going to restart fermentation if I need to backsweeten. I still let it sit in secondary for at least a few weeks (usually a couple of months). That is mainly just to let the flavors meld, but it's also a bit of insurance just in case the yeast does eat a couple of more gravity points.

10
General Homebrew Discussion / Re: Last Year's Apple Juice
« on: September 25, 2016, 02:30:25 AM »
There's certainly the possibility that some wild critters may still be viable, but even if they are they're probably really sluggish at this point. You could sulfite if you want to be 100% sure, but if it were me I'd just pitch some yeast and let it go. I'm really liking D-47 in my ciders lately, but I've had good results with 71B as well.

11
All Things Food / Re: Caipicello
« on: September 12, 2016, 09:45:40 AM »
I haven't tried this drink yet. I think when I do I'll use less sugar than I see in recipes to suit my taste. I like the infused swizzle stick idea.
Next time I'm at Yankee Spirits I might pick up a bottle,although it might sit until next summer as it's the time of year where my cocktail thoughts go to whiskey and bitters.
Which drink, Caipirinha or limoncello? I have yet to make limoncello at home, but I agree that most homemade versions I've tried have been too sweet for even my tastes :) Most recipes call for just the zest of the citrus, but with no acidity from the juice to cut the sweetness they end up like alcoholic syrup.

My Caipirinha recipe is 1/2 of a lime muddled with 1 & 1/2 packets of raw sugar in the bottom of a tall glass. Fill with crushed ice, followed by cachaca. I'll take that over a mojito all day, every day.
Caipirinha. I don't see any talk of lemincello in this thread.
A caipirinha sounds good to me with a minimal amount of sugar. A mojito is only good if the mint has time to steep.
What's the difference between cachaca and light rum. Isn't rum made from cane sugar?
Cachaca is made from unprocessed cane juice, while rum could be made from cane at pretty much any stage of refinement. Basically, all cachaca is rum, but not all rum is cachaca.

As far as the lemoncello comment goes, my thought is that the steeping liquid for my swizzle sticks will end up along a similar line as a homemade version. Instead of lemon, vodka and table sugar; I'm using lime, cachaca and sugar cane.

12
All Things Food / Re: Caipicello
« on: September 12, 2016, 07:20:27 AM »
I haven't tried this drink yet. I think when I do I'll use less sugar than I see in recipes to suit my taste. I like the infused swizzle stick idea.
Next time I'm at Yankee Spirits I might pick up a bottle,although it might sit until next summer as it's the time of year where my cocktail thoughts go to whiskey and bitters.
Which drink, Caipirinha or limoncello? I have yet to make limoncello at home, but I agree that most homemade versions I've tried have been too sweet for even my tastes :) Most recipes call for just the zest of the citrus, but with no acidity from the juice to cut the sweetness they end up like alcoholic syrup.

My Caipirinha recipe is 1/2 of a lime muddled with 1 & 1/2 packets of raw sugar in the bottom of a tall glass. Fill with crushed ice, followed by cachaca. I'll take that over a mojito all day, every day.

13
All Things Food / Re: Caipicello
« on: September 10, 2016, 10:34:24 AM »
This idea came to me in a caipirinha-fueled moment of creativity. At first I was just thinking a way of flavoring some sugar cane to use as swizzle sticks, but then I realized that the liquor left behind is probably going to be pretty damn good, too.



I'll check back in on this in a month or two. It's just Mason jars packed tight with alternating layers of sugarcane sticks and lime slices, covered in cachaça.

Sent from my XT1585 using Tapatalk

Dude you have to take out the lemon skin, its give a terrible bitter taste.


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The rind might look thick on a few of those slices because of the angle I cut them at, but those are actually pretty small limes with thin skins. If it turns out too bitter, then I'll just use it like bitters instead.

14
All Things Food / Re: Caipicello
« on: September 10, 2016, 09:40:13 AM »


When Drew and I were in Brazil we got to visit an artisan cachaca distillery.  Started in the mid 1800s by the grandparents of the guy who currently runs it.  Way out in the Brazilian jungle.  Mike Tonsmiere was with us and he was freaking out over the bat s*** covered barrels!
Was he jealous of all the microbes that must be floating around in there? ;)



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15
All Things Food / Caipicello
« on: September 09, 2016, 05:31:21 PM »
This idea came to me in a caipirinha-fueled moment of creativity. At first I was just thinking a way of flavoring some sugar cane to use as swizzle sticks, but then I realized that the liquor left behind is probably going to be pretty damn good, too.



I'll check back in on this in a month or two. It's just Mason jars packed tight with alternating layers of sugarcane sticks and lime slices, covered in cachaça.

Sent from my XT1585 using Tapatalk


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