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Messages - erockrph

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1
Thanks for all the comments re: calculating FWFs as 60 versus 20 minute additions. Clearly the evidence shows both the IBUs and the perception is closer/slightly over a 60 minute addition.

I'm still surprised that the several AIPAs and APAs that I brewed with FWFs calculated as 20 minute additions did not taste insanely bitter to me.

The American craft beer drinker palate has largely grown immune to hop bitterness.  Now we jack up our perceptions of bitterness via salt additions (sulfate).

My opinion, calling it like I see it.  :)
That, and I think a lot of IBU calculators overestimate utilization at the homebrew scale. By calculating FWH as a 20-minute addition you may just be compensating for this overestimate and ending up with the IBU level you had intended in the first place.

2
The Pub / Re: help buying sour beers
« on: July 06, 2015, 11:36:55 AM »
New Belgium La Folie is generally regarded as one of the best. It's seasonal and hard to find though
Well, it's certainly one of the sourest/most acetic. Personally, I enjoy it a lot, but not everyone feels the same way.

I'm not sure what's available out there, but Jester King makes fantastic sours. I like Red Poppy from Lost Abbey a lot, and Gueuze Girardin, Gueuze La Fond Tradition and Mikkeller's spontaneous lambic series are my favorite Belgian sours (unfortunately no Cantillon or Drie Fonteinen out my way).

3
I have experienced less than ideal results by dry hopping when the beer is still on the yeast, though.  I noticed high levels of geraniol, a rose like quality.  I started xferring the beer before dry hopping and haven't noticed it since.
Mike Tonsmeire in a recent article in BYO seems to claim the opposite: he says that yeast can convert geraniol  provided by hop (e.g. citra) into citrusy beta-citronellol.
Based on some of the published research out there the biotransformations are far from a 1-way street. Yeast can convert many hop oils from one to another. The end results will depend on a bunch of factors, so I would personally attach little faith in any sweeping generalizations without experimental evidence. You just can't isolate one reaction and make reliable predictions based solely on that.

In addition, most of the major hop oils have drastically different effects depending on how much is present and what other oils are there as well. I have recently acquired some citronellol, geraniol, linalool and alpha- & beta-pinene to do some experimentation, and none of them smell much like hops or dry-hopped beer at all. The flavor and aroma chemistry is just way too complex.

4
The Pub / Re: Are these cherries?
« on: July 06, 2015, 07:11:30 AM »
Choke cherries?
I was wondering about that, but I always thought they were grouped in clusters.

5
The Pub / Are these cherries?
« on: July 06, 2015, 06:23:07 AM »
I came across some trees on my property in the past few weeks that are covered with fruit that look like small cherries. I am hesitant to forage for any berry that I haven't positively identified, especially red ones that i have no prior experience with. But man, do these things look just like tiny cherries.

Does anyone have any experience/thoughts on these:



6
Yeast and Fermentation / Re: Low Volume Hydrometer - Any Ideas?
« on: July 05, 2015, 11:11:42 AM »
Personally, I rarely bother with an FG any more unless I taste something unexpected. I use a refractometer for a reading at the start of the boil and right at pitching just to make sure I don't need to make a gravity adjustment, and that's usually the end of it.

7
There must be a reason why people like Kelsey always win prizes: because they are obsessive about the details, right? Or wrong?
My guess is that it's because he brewed the recipe dozens of times and honed it carefully. You will quickly discover which details are worth obsessing over.

8
Ingredients / Re: Flour
« on: July 03, 2015, 08:04:33 AM »
I've also seen it used to intentionally induce haze.

Which works, but only in the short term.
It depends. I had a beer with starch haze that didn't clear even after 2 years.

9
As much as I commend Marshall for doing these experiments, don't let it discourage you from doing your own!  Don't blindly believe him, me, or anyone else.  Try things for yourself and discover your own reality!
Spoken like a true hippie!  ;D

Agreed on all accounts. There are so many variables in brewing that there is no guarantee that someone else's experiment results will match your own. This is especially true when flavor is your primary endpoint, as in many of Marshall's experiments.

My typical response to the brulosopher experiments are either "that makes sense based on my personal experience" or "I'll have to try that for myself sometime".

And congrats on the PM post, Marshall!

10
Kegging and Bottling / Re: oops…
« on: July 03, 2015, 06:10:09 AM »
I think the generally accepted rule of thumb is that regular 12-oz bottles are fine up to at least 3 volumes. If they're decent quality I think most of them should handle 4 volumes without blowing up. But if one bottle goes, then you could have a nasty chain reaction. Frankly, that batch would scare the hell out of me.

11
General Homebrew Discussion / Re: first competition beer
« on: July 03, 2015, 05:51:48 AM »
There was a talk at NHC called "Mastering the Art of Hop Fu" in which the speaker explained how he won the IPA category several times in the NHC first and second rounds over the years.  The same beer won first and second more than once as IPA and Double IPA. 
Freshness was one of his keys to success as I recall.  You can probably find the seminar on the AHA site.
I just listened to that. I think Kelsey's main points were minimizing oxygen contact at every step, freshness, and making sure that the hops are high quality. He has brewed his recipe over and over for years, so he knows the ingredients extremely well.

12
I'm in, too. Sounds like a fun challenge. I like that the ingredient list is good, but not perfect, for pretty much each of the styles listed.

13
General Homebrew Discussion / Re: My Floating sack problem
« on: July 01, 2015, 10:22:35 AM »
Based on my experience dry hopping with hops in a bag, weighing it down isn't necessary.  I don't know why people work so hard at something that makes so little difference.
And while you're at it, unless you're in the serving keg even the bag isn't worth the effort, IMO.

14
All Grain Brewing / Re: Batch scailing help
« on: June 29, 2015, 11:26:55 AM »
Ok. I just thought that it would throw the hops balance off for some reason. Seems like I had read it somewhere. Will try the mentioned advice
It may improve utilization a bit, but I don't know if it would be enough to be noticeable. Everything scales pretty much exactly except for the boiloff rate (and therefore the preboil volume and gravity). Since the preboil gravity is lower for the smaller batch, hop utilization may be improved.

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