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Messages - erockrph

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1
General Homebrew Discussion / Re: Fall and winter beers
« on: September 10, 2018, 06:56:01 PM »

OTHER INGREDIENTS:
2 each - Vanilla bean - split & scraped, Time: 7 min, Type: Flavor, Use: Secondary


Hey Eric,

Is this a mistake typing?

If not, could you explain this? Do you put the vanilla in the secondary for 7 minutes?

Stupid app. It's supposed to be 7 days, but I start tasting around day 2 or 3 and pull it when it hits the level I want.

2
General Homebrew Discussion / Re: Fall and winter beers
« on: September 10, 2018, 02:40:57 PM »
In the fall, I generally start in Marzen mode, move to cider, then end up with doppelbocks and porters over the winter. I also break out my Oatmeal-Vanilla Brown ale:

Title: Oatmeal-Vanilla Brown

Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.040
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.014
ABV (standard): 4.32%
IBU (tinseth): 20.73
SRM (morey): 18.85

FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (65.8%)
12 oz - Flaked Oats (16.4%)
3 oz - United Kingdom - Coffee Malt (4.1%)
6 oz - United Kingdom - Extra Dark Crystal 160L (8.2%)
4 oz - United Kingdom - Dark Crystal 80L (5.5%)

HOPS:
0.75 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 20.73

MASH GUIDELINES:
1) Infusion, Temp: 158 F, Time: 75 min, Amount: 16 qt, Sacc Rest

OTHER INGREDIENTS:
2 each - Vanilla bean - split & scraped, Time: 7 min, Type: Flavor, Use: Secondary

YEAST:
Fermentis / Safale - English Ale Yeast S-04

3
Other Fermentables / Re: DIY sports drink
« on: September 09, 2018, 07:17:52 PM »
If you keg it, it will end up carbonated at least to some extent (unless you use some sort of wine setup using argon or nitrogen). For me, that's a dealbreaker for a sports drink that I want to drink a lot of rather quickly.

If I were going to make one to keep on tap, then I'd just start with a soda recipe that is slightly on the sweet-tart side (cola or fruit-based) and add some NaCl, KCl and Mag Sulfate (or Mag oxide). The sweetness and acidity will help mask the mild saltiness from the added salts. Just don't make it too puckering or sweet to affect the refreshing aspect.

NaCl I'd get from kosher salt. KCl I'd get from a salt substitute or bulk supplement product (something with no fillers - sold either in capsule or loose powder form). The magnesium I'd get from a supplement as well. For the amounts, I'd try to match the Sodium, Potassium and Magnesium values in Pedialyte (Gatorade actually uses too much, Pedialyte more closely matches an appropriate rehydration solution).

4
General Homebrew Discussion / Re: Oktoberfest recipe
« on: September 08, 2018, 05:38:51 PM »
Paulaner keeps it simple with the marzen getting 70% light munich, and 30% pils (sinamar to color), and the fest getting 70% pils and 30% light munich. 24 ibus 60 minutes.
Good to know. Paulaner Marzen in one of my all-time faves. I've been gradually dialing the specialty grains back on my Marzen over the years, but I might just try eliminating them completely next time except for some color adjustment.

5
All Grain Brewing / Re: All grain lager recipes
« on: September 04, 2018, 01:21:16 PM »
I like a hint of roast in my doppelbock, similar to what I pick up in Celebrator. This recipe isn't a dead-on Celebrator clone, but it gets me what I'm looking for. Substitute real German hops if you have ones that you like. Sterling is my house "Continental-style" hop, since the stuff I've been getting from Hop Heaven in recent years is way more reliable than the German imports I've gotten.

Title: Goatenator

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


STATS:
Original Gravity: 1.077
IBU (tinseth): 23.02
SRM (morey): 16.67

FERMENTABLES:
3.5 lb - German - Dark Munich (44.1%)
2.5 lb - German - Munich Light (31.5%)
1.5 lb - German - Bohemian Pilsner (18.9%)
4 oz - Belgian - Aromatic (3.1%)
3 oz - United Kingdom - Pale Chocolate (2.4%)

HOPS:
0.55 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 60 min, IBU: 23.02
0.25 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 75 min, Amount: 18 qt, Sacc Rest

YEAST:
Wyeast - Octoberfest Lager Blend 2633

6
General Homebrew Discussion / Re: wheat beer with fruit
« on: August 16, 2018, 04:38:00 PM »
My best tip is not to use hefeweizen yeast strains. There is to much clash with the berry flavor in my experience. I would stick to a clean ale strain (Wyeast 1010, Chico, etc.).

It's interesting that you mention that the beers end up too sour for you. I find that without a touch of acidity fruit beers end up kind of flat and uninteresting. I usually use a 3711-based saison as my fruit beer base, since it ends up with a bit of acidity and a fuller mouthfeel despite the dry finish.

7
This is one of the few situations where I think racking to a secondary fermenter is useful. This gets your beer off of the bulk of the yeast and trub, and you can fill up all the headspace to minimize the amount of O2 ingress and limit vinegar and nail polish off-flavors during extended aging.

8
Yeast and Fermentation / Re: Fermcap
« on: August 12, 2018, 04:45:53 PM »
Fermcap works great. I used to use it in my fermentors before moving to fermenting in kegs, and it works well. I still use it in my boil kettle for every batch. It won't eliminate krausen, but it will reduce the amount so something like a hefe may be less likely to blow off.

9
General Homebrew Discussion / Re: Personal Preference Terroir?
« on: August 12, 2018, 04:41:24 PM »
I did the ancestry.com family tree thing several years ago, looking for some supposed Native American ancestors that I had heard were in our tree. Every single person and name I turned up was French-Canadian (until you get all the way back to France, that is).

I decided to give the Ancestry DNA test a try a couple of years ago, and I was amazed to find that I was only 35% Western European. I am 25% Irish, despite knowing of no Irish ancestors in my family tree. The remainder is from various areas of Europe, with no Native American at all.

That said, I like my reds from California, and my whites and hops from New Zealand. Heritage be damned.

10
The Pub / Re: Fire at Weyermann malting facility
« on: August 11, 2018, 04:52:06 PM »
Soon, there will be a sale on smoked malts.  :)
(Sorry, it was just sitting there. had to do it.)

lol (really).

I can't wait for the Creosote Pine smoked Black Patent Pilsner.   ;D

Paul
Tar Paper Porter!

11
The Pub / Re: Do you think this is a good deal?
« on: August 09, 2018, 03:13:19 PM »
Fresh Newcastle? Or stale on the shelf for a year like most of what's found in the US?
I somehow suspect that this person wouldn't know the difference...

12
Ingredients / Re: Interesting Brewtan B reaction
« on: August 07, 2018, 05:40:52 PM »
Sometimes my water is brownish, sometimes it's pinkish, usually it's neither and has no color.  It's never made any difference to the beer.
Mine is often deep purple; Mark III era to be specific

13
Beer Recipes / Re: Farmhouse ales
« on: August 07, 2018, 10:02:40 AM »
Yea. I usually have to ramp up the temp for 3711 to finish out. Usually it stalls out around 1.020 when I’ve used it, on more than one account.
Now I’m just in the habit of wrapping my carboy and setting the temp to 85*.
It’s been recommended to me that I try an open fermentation next time I use the strain, but I’ve been using imperial Napoleon instead.

Interesting I have always had the opposite experience with 3711. It finishes between 1.003-1.005 quickly and without sugar. I have always read of 3726 stalling for some.
Yeah, 3711/Belle is as reliable as it gets for me. I do tend to see a slowdown around 1.006-1.008, but it will usually get down to its FG of 1.004 or less within 3-5 days of that point.

14
Yeast and Fermentation / Re: Optimizing yeast starters.
« on: August 07, 2018, 09:41:10 AM »
117 views and no comments. Wow! That's got to be a record! :-)

It's way cool you have a laminar flow hood at your house!

Except that you really need to be within an ISO 7 or better cleanroom for it to be beneficial, otherwise you should really be using an isolator instead. More importantly -  you need to be wearing sterile gloves, man! This is like sticking a kevlar handkerchief in you pocket and acting like you're wearing a bullet-proof vest.

The pharmacist in me cringed as I scrolled through that.

15
The Pub / Re: This steak owes me money
« on: July 31, 2018, 12:45:41 AM »

I always dine for one  :'(


I hear you, man.  And it's not always easy cooking for one.  Just had myself a nice Sunday supper, sauteed pork cutlets with a nice pan sauce mounted with butter, steamed broccoli and rice pilaf.

I wish I could cook for one more often, since my wife isn't the most adventurous eater. When I do, I always make double or triple portions so I can bring the leftovers to work for lunch.

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