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Messages - Robert

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1
Ingredients / Re: Maris Otter
« on: January 20, 2018, 10:51:48 PM »
Yeah, doesn't get much better than this.  But you haven't said which one you prefer.
Oh, I'd stick with G&G, probably even if it wasn't a lot closer to me.  Over the years in known a number of shops in different places, and they're about as good as it gets. But I'm impressed with both in different ways. Vine is relatively new but they really hit the ground running.  John at G&G is always doing special orders too (getting me a bag of Weyermann Barke Pilsner which they don't usually carry.) I think the most important thing about any good shop is just that, if the customers and owners have a good relationship, they'll do what it takes to keep you happy! I've really had hit and miss luck online, it's so nice to have these personal local relationships.  Feel sorry for people who have no choice.  So hey, get that malt at Vine, and if you like it and it's more convenient, ask John and he'll probably get your next one!

2
Questions about the forum? / Re: Time Stamps
« on: January 20, 2018, 10:34:03 PM »
Ok, I'll bite.  What's UTC?
Coordinated Universal Time,  modern version of Greenwich Mean Time.  Time at 0° longitude. 

3
Questions about the forum? / Re: Time Stamps
« on: January 20, 2018, 10:27:06 PM »
I think I've noticed they're set to UTC.  It's 5:27 EST,  so if I'm right this should be stamped 10:27pm.

4
Ingredients / Re: Maris Otter
« on: January 20, 2018, 08:57:35 PM »
Well, on one hand Vine has all 3 brands.  The Munton's is $65 (for a 55# bag) there and the Simpson's and Crisp are both $81.  G&G only has the Munton's and it's $74.  For the most part, though, G&G has probably 95% of what I want and/or need.  Still gonna take a run up to Vine pretty soon.
Worth the trip.  I'd say prices _generally_ run higher at Vine but you did spot an exception!  One other difference is that G&G gives a price break at 10 lbs but Vine is by the lb until you buy the bag.  But you want a bag anyway! When you read the situation of a lot of people here on the forum, you realize we are really spoiled for choice of good brew shops in NEO.

5
Ingredients / Re: Maris Otter
« on: January 20, 2018, 06:00:01 PM »
You were peeking, weren't you?  Yeah, local is Grape & Granary.  Not so local is Label Peelers and now I've got to try Vine n Hop.
Yep, G&G is local, I've still never checked out Label Peelers.   Vine n Hop is nice, their prices are a little steep next to G&G, but they have a pretty wide selection of malts.  If I want something different I often go there and the price washes out when I save shipping!

6
Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 20, 2018, 05:45:19 PM »
I should emphasize again that I'm _not_ disputing the effects of cold side aeration--I'm just wondering about how quickly they manifest at homebrew scales under homebrew handling conditions in a way that the typical taster can perceive them.

I completely agree.  Numbers are one thing, taste is another.
+1

7
Ingredients / Re: Maris Otter
« on: January 20, 2018, 05:35:31 PM »
Just curious, Dave C. in NE Ohio, where is this place? Sounds like it maybe should go on my list of "nearby" but not LHBS.

EDIT No, let me guess:  Vine n Hop?  (Already my nearby-not-LHBS)

8
All Grain Brewing / Re: Clarifying agents
« on: January 20, 2018, 04:34:08 PM »
Thanks, JT.   Upon further review, I've decided...to change nothing.   Everything I might change bumps up against some other element of my process, which really has been evolved as an organic whole.  So FOR ME, coarse pad filtration is the way to go.  Isn't it great how many options there are in brewing, and how there's never just one right answer?  I hope all of the ideas in this thread have helped the OP! (What exactly was he asking anyway...? ;))

9
All Grain Brewing / Re: Water Profile Red IPA
« on: January 20, 2018, 04:15:58 PM »
Do you use Bru'n Water?  I just started using it to build from RO, and it really is an amazing tool.  Contains lots of profiles to start from and makes it easy to design mash and sparge builds and predict pH.   If you haven't tried it, get the free version from the Bru'n Water website and start there! (It's an Excel spreadsheet, and I run it successfully on the Excel app for Android if you don't have a PC.)

10
General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 20, 2018, 04:02:27 AM »
You guys got me thinking. Time for OR again.  I go into one of my better local markets and there's new girl working beer.  She agrees OR is mighty tasty but says they don't have anything NC at the moment, and recommends HER favorite,  New Holland Dragon's Milk Bourbon Barrel Aged Stout, 11% abv.   Anybody had this? Did I blow $17 for a 4 pack? I'd never question the recommendation of the regular beer & wine manager, I've known her 20+ years. Not sure when I'll try this (but my birthday is this weekend.)

Dragons Milk is tasty. I remember the first time I had it and have continued to drink it on occasion. There are better barrel aged stouts out there but New Holland brews some good beer.
Thanks for reassurance. We have two local breweries somewhat known for barrel aged stouts (Thirsty Dog and Hoppin' Frog), so I figured a Michigan brew must be good if a local girl prefers it! Or maybe she's new in town.

Dragon's Milk is a favorite in our house.  IMO, you cannot go wrong with Dragon's Milk.  However, I have not been particularly impressed with their Reserve series.  Not any better and more expensive.
Thanks, Joe!  Probably wouldn't try Reserve w/o a good reference or two, this $17 is about as far as I'm inclined to go on a 4 pack.  I haven't even tried one of my hometown jobs yet, the barrel aged version of Thirsty Dog Siberian Night --  $23! Yikes!
So I am now nursing at the Dragon's teat, as it were.  I am surprised at how strongly the Bourbon character comes through in such a big beer.  I am also surprised at how little else there is (relatively speaking) to compete with the Bourbon.  I will enjoy this 4 pack, but it's unlikely I'll revisit this soon.  There are surely more rewarding opportunities.
This just seems a little 1-dimensional. For the coin.
EDIT to be fair to fans of this, it's one helluva smooth 11% beer. Respectable.  Just not exciting me just now.  I do see why Beer Girl recommended it.

11
All Grain Brewing / Re: Clarifying agents
« on: January 20, 2018, 03:27:58 AM »
I like my "clear beer" process. I hate the taste of suspended yeast in a pale lager or Kölsch, and suspended yeast gives me gas.

1. I use whirlfloc in the kettle, which helps.
2. Then I cold crash for at least 48 hours before I keg, which helps.
3. Then I add 2tsp biofine (William's sells it) or 1 tsp gelatin (bloomed 15 mins in 12 oz room temp pre-boiled water, then heated to "hot beverage" temperature in the microwave) to the freshly-filled keg. Gelatin works better, but biofine is vegetarian (so is my wife). AFAIK, 2 tsp of biofine is less likely to add cold-side O2 than 12 oz of gelatin water.
4. Then I carbonate my keg and let it rest in the keg.
5. 48 hours, I tap the beer and dump the first pint.

Clear beer.

Another option, which I have used for lagers and Kölsch in the past, is to give it 8 weeks at 30F and rack into the keg very carefully. It still takes 24 hours in the keg to get "crystal" clear, IME.

Biofine is made from swim bladders. Williams sells Biofine-clear, which is a SiO2 product, not derived from animal products, and is vegan friendly. So your good!

I wanted to make the difference clear (no pun intended) for people that want vegetarian/vegan solutions.

I might have to get some from Williams. I did buy Brewtan-B from them recently.
Williams posts a warning (see their site) that Biofine is ruined by freezing temperatures and should not be ordered in winter by those who experience cold.  We in OH and MI had better wait before ordering, Jeff.  Maybe the ice age will end. Maybe.

12
General Homebrew Discussion / Re: black and tan question
« on: January 20, 2018, 02:27:48 AM »
Not heard that one but not surprised either.  Before the craft movement alot folks here called any dark beer bock beer.  Traditional snakebite is half cider half beer.  There is also a stout cider variant that sometimes would have a shot of blackberry liquor too.
Ah.  Looked in the Bartenders Bible, you're right.  Any beer + cider = snakebite.  I misrecollected. Now I recollect, the drink I was thinking of (introduced to it in England) is Guinness + cider = "Poor Man's Black Velvet."  (Proper BV uses Champagne.) Memory's getting clearer.  I think over the pond snakebite was almost always lager. Anyway PMBV was a popular "last order" at the pub.
Apparently, these type of drinks are some what regulated over there since the younger folks tend to overdo it... PMBV sounds pretty good.  I think these names are pretty funny and interesting.  It all started when I read of narfer narfer narf.   
Well, I was younger folks 30 years ago, and the drinks were not yet regulated.  Pub opening hours, OTOH, were still quite restricted.   According to popular belief the PMBV was somehow capable of providing exponentially greater intoxicating effect than its mere abv would suggest, hence its popularity (amongst the younger folk) as a "last order" when the pub had to shut. It's still a tasty drink though,  and if you want the classic, 1980s every-pub version, it's Guinness and Strongbow Dry Cider (both draught if possible.)

13
All Grain Brewing / Re: Clarifying agents
« on: January 20, 2018, 01:43:58 AM »
Remembered something else.  LHBS sells sachets of what claims to be prepared liquid isinglass.  Always thought the stuff was hard to prepare and very sensitive to storage conditions.  Can this stuff possibly be legit?
https://www.grapeandgranary.com/homebrewing/additives/fining-agents/isinglass-45ml-package.html

14
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 20, 2018, 01:20:07 AM »
With all this talk of pils I had to go pull one.  96% barke pils, 4% weyermann caramunichII. 35ibu triple hopped. 



Sent from my iPhone using Tapatalk
Looks great -- so does the custom Augenkanne!  Source?

15
All Grain Brewing / Re: Double Mash
« on: January 20, 2018, 01:10:36 AM »
I usually mash at 1.25 qt/lb, and in a pinch can go a little thicker.  Another reason to prepare more sparge water --  thin it out if I have to.  You only retained what, 1 gal? And I'll run the tun dry on the 1st mash, not stop when it gets cloudy --  all that cloudy stuff will filter out in the 2nd.

EDIT  in fact it occurs to me there's no reason to vorlauf the first mash.  Just open the valve wide and dump it!

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