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Messages - erockrph

Pages: [1] 2 3 ... 266
1
Kegging and Bottling / Re: Law of partial pressures
« on: Today at 12:30:02 PM »
My gut says you're correct.  Ideal conditions need time for phenomenon to occur.  The O2 is going to get swept out in the rush as part of a mixture of gasses.  But co2 settling (if it actually happens) would also take time.  Probably hours or days for a significant co2 layer to form on top of the beer.
Stratification of CO2 is a myth at the scales we're dealing with. You need a perfectly calm column of gas on the scale of kilometers for gravitational effects to have a significant effect on a gas blend.

2
Beer Recipes / Re: German themed IPA
« on: Today at 08:18:05 AM »
The only problem with the split batch idea is limited fermentation control. I can use my Auber dual temp controller to keep my chest freezer at one temp only. The specs say 1007 likes 55-66 and 090 likes 65-68. So I could run ferment at 65, but that is the high end for 1007. Just wondering how they turn out, and may be tough to compare the 2 batches, as only one may be at the perfect temp...
65F should be fine at 1007. I routinely ferment it at ambient temps in my basement, so beer temp is typically mid 60's.

3
Beer Recipes / Re: German themed IPA
« on: Today at 07:39:46 AM »
Eric, do you think that 1007 will work well with my grist: 9#pils, 2# Munich I, 2# Vienna? It is more of an IPA than alt for several reasons: color, OG, IBUS, etc. Beersmith has me at 5.0SRM, well below Alt levels, but I am not really concerned about the numbers, just the best option for this grist and brew idea. The only items I have yet to buy are the Vienna, and the yeast, picking those up on Thursday. Maybe I run this as another split batch, half 1007, half wlp090. Best way to find out what I like, right?
I think the 1007 will do a great job highlighting the flavor from the German malts, while staying out of the way of the hops. I like the split batch idea, too. I think no matter what you choose, you will end up with a great beer.

4
Ingredients / Re: Malt Flavor: American vs. Belgian
« on: Today at 07:36:56 AM »
I was going to shop for grains online for a time but the shipping is making me think I should use my local store.

They dont have the full range of Dingemans grains but if I need some caramels or other specialty grains besides special B or aromatic i'll just use Briess or Muntons to supplement. Better to shop local I guess anyway.
I pretty much have to buy online, so I try to buy several recipes' worth of grains at once to keep shipping costs down.

5
All Things Food / Re: Growing food - The Garden Thread
« on: Today at 07:33:21 AM »
had to look up Hammerschlagen.
+1 - It loosely translates to "Drinking game that ends badly"

6
Ingredients / Re: Experimental 06277 hops
« on: Today at 07:20:23 AM »
Thanks for the feedback!

7
Not to mention that none of my yeast handling techniques ive tried along the way ever obviously improved the quality of my beer, except for using a fresh smack pack in an oxygenated nonstir starter, with autoclaved dme starter wort that had nutrient included. That method has given me the most reliability. Im also a new fan of gel fining the primary, so I'm fine with shelling out $7 for a new pitch. So is my LHBS ;-)

Maribeth Raines and Jeff Mellem used to sell a product called SuperWort.  I would love to know what was in that mixture.
Happy Cinco de Mayo everybody!  ;D

8
Beer Recipes / Re: German themed IPA
« on: Today at 07:12:44 AM »
Not to try to change your mind, but I have brewed a "Düsseldorf IPA" before (basically an Alt brewed with an IPA hop bill using German Hops) and 1007 really highlights the "German" character quite well. It is a clean Alt yeast, and leaves a bit of that altbier fermentation profile. Either way will be fine, but I think the German yeast will really complete the style for you.

9
Beer Recipes / Re: First All Brett Beer
« on: Today at 07:05:09 AM »
While I have no personal experience with an all-Brett beer, I have read/heard from several sour brewers that they ferment Brett at warm ale temps (68-72F). I think many wild beer brewers have come to the conclusion that the typical "Brett" character tends to come about from a primary Sacc fermentation that produces esters and phenolics that the Brett can convert into other flavor compounds. This explains why Brett-primary fermentations turn out so clean - they don't have much to work on to produce Bretty flavor compounds.

10
Equipment and Software / Re: A smart-device for brewing
« on: Today at 06:54:14 AM »
I do not see the advantage of just knowing the temperature continuously. I already know and record the temperature of my wort/beer at every important juncture, knowing any more than that is just more data that I wouldn't have use for.
+1
Agreed. Those brewers who are high-tech enough to have a need for continuous temperature information, either in the mash or during fermentation, already have a mechanism to control said temps in response to any fluctuations.

And at that price point, you're competing with Raspberry Pi-based controllers which are a lot more robust. It's not that this isn't a useful product, but I don't see a niche in the marketplace for this at this price point.

11
Ingredients / Re: Malt Flavor: American vs. Belgian
« on: Today at 06:45:26 AM »
That's good to know. I think I can use the method you do and really be able to have 4-5 batches worth of grains on hand at all times.

I personally think I can make 1 lb. of all the specialty grains i'd need last for a long time at the increments i'd need.

When scaled down my recipes need only 1-2 lbs. of base malts and between 0.05-0.2 lbs. of specialty grains.

What do you store in?
If they come in good-quality ziploc bags, I just leave it in those. Otherwise I move it to a 1-gallon ziploc storage bag. I've been meaning to get a couple of Gamma seals to use to store my bulk grains in 5-gallon buckets, but for the time being the grain stores just fine in the sack for a year or so.

12
Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?
I whirlpool almost every beer with flavor additions, but I still dry hop some beers on occasion. I have been dry-hopping less and less, though. I haven't quite given it up on IPA's, but I may have to try it soon. I do think the character is different between the two, but the only time it really matters to me is a massively hopped beer where I want to layer both whirlpool and dry hops together.

13
Ingredients / Re: Malt Flavor: American vs. Belgian
« on: Today at 06:24:10 AM »
The most practical thing to do would actually just get my base malt in bulk from local place and order incremental values of my specialty/color/roast malts from someone like Keystone.

I plan on doing 1-1.5 gallon micro batches so it doesnt make sense to have to buy Lbs. of these grains when I may only need 0.05 lbs. at a time.
I brew smaller (2.5-gallon) batches myself, and I generally get a sack of base malt that is most appropriate to the styles I'm brewing the most, and buy my specialty grains in 1-lb increments regardless of how much I need. If stored well, specialty grains will easily last 2+ years. I've ended up accumulating a bit of a library of different malts to choose from, and outside of needing a particular strain of liquid yeast I can brew most recipes on short notice.

14
Kegging and Bottling / Re: Law of partial pressures
« on: Today at 06:00:46 AM »
If O2 diffused that rapidly, then I wouldn't feel like I was about to pass out every time I stick my head in my damn fermentation chamber...

15
All Grain Brewing / Re: beating a herd of dead dry-hops
« on: Today at 05:53:26 AM »
I'm a new brewer who recently read the "Hops" book, it mentioned addign hops post boil vs dry hopping..  I've read several articles on same..    https://byo.com/hops/item/2808-hop-stands   http://www.mrmalty.com/late_hopping.php and a thread on homebrew talk http://www.homebrewtalk.com/showthread.php?t=278559 

I did a whirlpool hop add post boil on my last IIPA which is fermenting now, the Aroma is heavenly, hope it lasts....
I find that whirlpool hops last way longer than dry hops. Dry hops seem to fade in weeks to a month, but I've had IPA's with good hop flavor/aroma for 6 months or more when using lots of whirlpool/hop stand hops.

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