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Topics - erockrph

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Commercial Beer Reviews / Sam Adams Fresh as Helles
« on: April 14, 2017, 09:17:31 AM »
I ordered this at my local Uno's after seeing the name, but not knowing anything about the beer. The first taste left me a bit disappointed, as I was hoping for something resembling a traditional helles. But then the hops kicked in on the finish and I fell in love with the beer. Think blonde ale with a big kick of Mandarina Bavaria on the finish, rather than a Helles with orange petals. I got a nice citrus character, but to me it was primarily hops rather than floral.

I'm not always a fan of Sam's seasonal offerings, but I will be drinking this all spring as I see it on tap. 

All Things Food / Looking for a good ginger beer recipe
« on: February 03, 2017, 03:36:01 PM »
Does anyone have a decent ginger beer recipe that they can share? I've seen recipes ranging anywhere from 2 Tbsp to 1lb of fresh ginger for a 2 liter batch. I'm definitely looking for something with some kick to it, but a pound in 2 liters seems ridiculous.

Beer Recipes / Looking for a good Dry Stout recipe
« on: January 20, 2017, 01:17:06 PM »
The title says it all. In my years of brewing, I've never brewed a Dry Irish Stout. I'm planning to put one on tap for St. Patty's this year, and I'd love to have something in the ballpark of a Murphy's. Any recipe suggestions?

All Things Food / Bread
« on: December 17, 2016, 01:10:04 PM »
I finally got a bread machine after years of wanting to get one. As much as I'd like to do everything by hand, time is a big barrier for me, so I'm starting with a machine for now.

I've gotten my feet wet with a few recipes that came with the machine, and now I'm ready to start branching out. I'm kind of at the point like a kit brewer who is ready to start making a few tweaks to some proven recipes as a step to eventually designing my own recipes.

I know there are several bread makers here. Any good references, forums, recipe sites you use for reliable information and recipes?

General Homebrew Discussion / You know it's a good day...
« on: November 07, 2016, 05:48:14 PM »
When you come home to a new package of experimental hops to test:

I am very excited to try these out. Pat sent me a sample of his X-17 hops last year and they were phenomenal. I know very little about these new hops other than what I'm reading on the analysis sheet. Judging by the oil content, and amount of beta-pinene and linalool, if I had to guess I'd say this has the potential to be Simcoe-esque, but that is really just a WAG at this point.

Here's my write-up of X-17 from last year. I'm due for another round of hop trials soon, and the C148 will definitely be one of them.

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

Beer Recipes / Converting a Cream Ale recipe to a CAP
« on: July 28, 2016, 07:03:06 PM »
I tragically lost a great batch of Cream Ale to a leaky picnic tap, but I'm just too ADD of a brewer to make the exact same beer twice in a row. I was thinking of taking the same grain bill (80% 2-row and 20% flaked corn) and brewing a CAP instead. I'd swap the hops for about 45 IBU of Cluster and swap the US-05 for 34/70, but everything else would be pretty much the same. Does that sound right, or am I missing something? Is 6-row a requirement for the style, or will 2-row make a good CAP?

Other Fermentables / Watermelon mead
« on: July 24, 2016, 07:56:23 AM »
I've been on a big watermelon kick this summer, and got to thinking about brewing a watermelon mead. Has anyone here ever brewed one? My thought was to handle it like a cyser - replace all the water in the mead recipe with watermelon juice. My only concern is that watermelon is so subtle that even at 100% of the liquid content it might not be particularly flavorful.

I'm thinking of targeting the 8-10% ABV range, and using lemon juice if needed to boost the acidity at the end.

General Homebrew Discussion / 120F Whirlpool hop addition only
« on: July 09, 2016, 09:50:04 PM »
I ended up finding myself with enough time for a quick extract brew tonight, so I brewed something I've been wanting to experiment with for a while. I brewed my usual extract IPA recipe, but with the only hop addition being a huge whirlpool addition (8oz in 2.25 gallons) at 120F for one hour.

Theoretically, there should be virtually no isomerization of alpha-acids at that temp. It will be interesting to see how much perceived bitterness there will be. I do plan on sending a sample out for analysis to see what the measured IBU level is as well. Stay tuned.

I'm taking my first shot at a Cream Ale tomorrow. I have most dry yeast strains at my disposal, including US-05, Notty, BRY-97, and 34/70. US-05 is the front-runner, but does anyone have any other suggestions? Any recommendations for a fermentation schedule?

Ingredients / Kazbek hops
« on: June 21, 2016, 09:35:09 AM »
Has anyone ever used them? The descriptions range from Saaz-like and herbal, to Saaz-like with strong citrus notes (lemon/grapefruit). They sound a bit like Motueka to me, and have about 1-2 times the oil content.

I picked up a 4oz bag from Farmhouse to try out. I have a 100% Red X saison with Belle Saison and a whirlpool-hopped Pils on deck soon, and I'm thinking of using it in one of those - possibly in combination with Motueka. I'll post back with some tasting notes once the beer is ready.

Kegging and Bottling / Cold-brew coffee on tap?
« on: June 14, 2016, 07:27:55 AM »
Has anyone here ever kegged iced coffee? With the summer just about here, I'm trying to keep my iced coffee expenditures down. I've been brewing my own cold-brew to try to bypass the drive-thru in the morning, but if I don't get a chance to make the next day's batch as soon as I get home from work it isn't ready for the next morning.

I was thinking of making a gallon or two at a time and keeping it in a keg so I always have coffee available. My biggest concern is that I only have CO2 gas to push it, and I don't want coffee soda. Can I just unhook the gas and open the PRV until it stops hissing, or will that still leave enough CO2 in the headspace to dissolve in the coffee a bit?

Ingredients / Free flat-rate shipping at AHS
« on: May 27, 2016, 12:55:44 PM »
I mentioned this in another thread, but Austin Homebrew Supply is offering free flat-rate shipping on orders over $50 this weekend. There are some exclusions (kegs for one thing), but I love these deals for stocking up on base malts in 10-20 pound quantities. Needless to say, I will be stocked up on Red X malt for a while.

Beer Recipes / "Juicy" IPA
« on: April 17, 2016, 01:51:53 PM »
While I haven't tried any of these new "NE IPA" beers, I thought I'd take a stab at something in the ballpark to see if there's anything to it. My typical house IPA isn't that far away in hopping approach, so I'm mainly just adding a large amount of torrified wheat and some flaked oats to my usual IPA. I'll be interested to see what differences I might notice.

Giving 1469 a shot as the yeast, since the NE style seems to be using flavorful English yeast. I love me some TTLL, so I figured what the hey. Shooting for 120ppm Cl, 80 ppm SO4 and 50 ppm Na, to keep the minerality on the moderate side but still goose the fullness a bit. Also trying a 60-60 step mash just for the hell of it. If it really helps dry the finish but boost the mouthfeel in a lager, then that certainly fits this style as well.

Title: Hop Drippins

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.045
Efficiency: 80% (brew house)

Original Gravity: 1.060
Final Gravity: 1.012
ABV (standard): 6.4%
IBU (tinseth): 59.51
SRM (morey): 6.02

3.75 lb - Belgian - Pilsner (63.2%)
6 oz - Belgian - Aromatic (6.3%)
1 lb - Torrified Wheat (16.8%)
5 oz - Flaked Oats (5.3%)
8 oz - Cane Sugar (8.4%)

2 oz - Citra, Type: Pellet, AA: 14.8, Use: Whirlpool for 60 min at 120 °F
1.5 oz - Enigma, Type: Pellet, AA: 18.1, Use: Whirlpool for 60 min at 120 °F
2 oz - Nelson Sauvin, Type: Pellet, AA: 16, Use: Whirlpool for 60 min at 120 °F
1 oz - Citra, Type: Pellet, AA: 14.8, Use: Dry Hop for 4 days
1 oz - Nelson Sauvin, Type: Pellet, AA: 16, Use: Dry Hop for 4 days
1 oz - Enigma, Type: Pellet, AA: 18.1, Use: Dry Hop for 4 days
3.6 oz - Hop Shot, Type: Pellet, AA: 2.5, Use: Boil for 60 min, IBU: 59.51

1) Infusion, Temp: 145 F, Time: 60 min, Amount: 12 qt, Beta rest - 153F strike
2) Infusion, Temp: 162 F, Time: 60 min, Amount: 16.5 qt, Alpha rest +4.5 qt @ boiling

Wyeast - West Yorkshire 1469

Na: 50
Cl: 120
SO4: 80

Water Notes:
2 mL Lactic
2.2 g Gypsum
1.7 g NaCl
1.5 g CaCl2

3.6 mL of Hop Shot needed at 60 minutes. Targeting ~60 IBU

Commercial Beer Reviews / Rodenbach Caractere Rouge
« on: April 14, 2016, 07:26:08 PM »
As much as I enjoy bold, aggressively tart and funky sours, every time I have something from Rodenbach I am reminded that you can have an amazing sour beer without going full throttle on everything. Caractere Rouge has a perfect balance between tartness and a touch of malt sweetness that makes a fantastic base for the big berry character it has going on.

On one sip I get raspberry preserves, and on the next I get fresh homemade cranberry sauce. The fruit character is powerful, but doesn't overpower the malt. There is just a bit of Brett character, mostly Orval-like pineapple and cherry pie, but at a background level.

This beer gets it right in every way. The craftsmanship is top notch. If you're looking for something special, this one is well worth the investment.

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