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Messages - erockrph

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1
I'm a Disney head to Eric. You can actually get a ton of great beer there. Have you used the Beers and Ears app?
I have not, but I'll have to check it out next time. We do hit the biergarten as our lunch stop while in Epcot, and that's generally a guaranteed win. The tap list varies a bit, but I was psyched to get a liter of Warsteiner Dunkel this time around.

2
Nice!

Supposedly the only sake the Japanese will drink warm is the bottom shelf crap. If it's good stuff, you're ruining it by warming it up.

I generally prefer chilled Nigori (juicy :P) sake, but something like run of the mill Gekkeikan or Hakutsuru is fine warm, chilled, or pretty much anywhere in between.  I wouldn't warm anything ginjo or better though.
I love Nigorizake, but it needs to be fresh. My favorite part of my yearly trip to Disney is picking up a bottle of good sake at Japan in Epcot.

3
Yeast and Fermentation / Re: Kolsch W-177
« on: May 24, 2016, 06:12:18 PM »
First and foremost, glad to hear you are here to tell your tale. Sending good juju out your way.

Secondly, I will be very interested to hear your results. Are you going to brew warm, cool, or both? It would make for an interesting split batch.

4
I had some great beers from Bairds while eating at Morimoto Asia in Downtown Disney last week.

The Angry Boy Brown Ale was fantastic.
I'm jealous - I tried to convince the family to go when we were there in March, but no takers.

I ate at Morimoto's in Philly about 10 years back, and it was by far my greatest dining experience ever. I still remember just about everything I had:

Yuzu Martini with an edible flower floated in the glass as garnish
Tofu made tableside, served with snow crab sauce
Fugu - I ordered Nigiri, but I regret not ordering as sashimi
Chilean Sea Bass with black bean sauce

What was most memorable was that you could pick out each ingredient in each dish. There were no big flavors; everything seemed almost understated, but that allowed even the most delicate ingredients to shine through. I was truly blown away by the whole experience.

5
Nothing wrong with Kirin Ichiban. It is my go-to beer for sushi, and I make no apologies for it. There are some beers that set the mood for a particular meal, even if it's not something you'd typically get on its own. For me, when I'm going out to eat it's Kirin with sushi, Negro Modelo with Mexican, and PBR with BBQ.

As far as the sake goes, I can't do the hot stuff. But I love a good cold glass (or 4) of a nice sake. In fact, you have inspired me. I just poured myself a glass of Ty Ku Black to kick off my evening. Kanpai!

6
First of all, I agree with most of the comments so far. WLP570 is quite an attenuative yeast. It is supposed to finish dry. Target FG on a recipe is just a guideline. Your system will likely produce different results. I wouldn't sweat the low FG - it's much better than too high. And by letting it get up in the 80's, you may indeed end up with some hot alcohol. Let your palate be your guide, and prepare to let it sit if needed.

I recently brewed a Belgian IPAish-type thing using WLP570. I don't think you have to worry about under-bittering your beer. In fact, I think the biggest fault I find in Belgian IPA's is that too much bitterness starts to clash with the yeast. All late hops is the right approach, IMO. I'm curious to hear what you think about Nelson in this beer.

7
Commercial Beer Reviews / Re: NE IPA reviews
« on: May 24, 2016, 01:05:05 AM »
I knew it would be unlikely that the winner would go unassisted.
Is your NE IPA ready yet?
Sort of. I used a massive dry hop with pellets only and there's still a raw hop flavor and bitterness that hasn't finished dropping out yet. I don't really get any of the grittiness that Denny picked up on. Since I bittered it like a normal IPA rather than a light APA and used my normal sulfate adjustment, I think it holds up to the extra body just fine. It's really more of an IPA with flaked grain than a full-on NE IPA. I'm hoping I can give a more thorough evaluation soon as the raw hop character falls out.
Did you put the flaked grain in the boil or the mash?
Mash. Protein haze is OK, starch haze not so much, AFAIC.

8
All Things Food / Re: Growing food - The Garden Thread
« on: May 23, 2016, 10:14:26 AM »
No pix  but on my 3rd cutting of asparagus.  Trying to keep the frost off
is a workout.
My asparagus bed sucks. [...]
Same here. I planted 10 crowns 4 years ago and I'm lucky to get a dozen spears total each year from the surviving crowns. I don't really need the space right now, so I don't mind leaving them there. My son will pick and eat them right then and there, and there aren't too many veggies he'll do that with.

I and scaling it back this year in the garden. Every year I convince myself I can keep up with everything and every year in July the weeds and bugs take over for good. I have peas and root veggies in one bed and two rows cleared and covered with black plastic waiting for transplants. In addition to those, my son has a small raised bed, and that will be it for the veggies this year.

My fruit trees have already lost the battle with the gypsy moth caterpillars. This is the second year in a row with them. As much as I want to stay organic, I might have to concede this one and hit everything this isn't flowering or producing fruit with Sevin.

9
The only batch I lost to infection was after I threw a couple of cinnamon sticks into secondary on a batch of winter warmer. Any other infected batches have been intentional :)

10
Commercial Beer Reviews / Re: NE IPA reviews
« on: May 22, 2016, 11:46:49 AM »
I knew it would be unlikely that the winner would go unassisted.
Is your NE IPA ready yet?
Sort of. I used a massive dry hop with pellets only and there's still a raw hop flavor and bitterness that hasn't finished dropping out yet. I don't really get any of the grittiness that Denny picked up on. Since I bittered it like a normal IPA rather than a light APA and used my normal sulfate adjustment, I think it holds up to the extra body just fine. It's really more of an IPA with flaked grain than a full-on NE IPA. I'm hoping I can give a more thorough evaluation soon as the raw hop character falls out.

11
Other Fermentables / Re: First Hard Apple Cider - Any Tips?
« on: May 22, 2016, 08:50:21 AM »
Jon, it sounds like you are not sulfating when you and keg?


If I'm just gonna keep the cider in keg, no. But if it's going out to a comp or given to friends in bottles, I do use a small amount of campden and sorbate for safety.

Edit - I always backsweeten a little. Obviously, if I left it bone dry I wouldn't worry about it.
I backsweeten quite a bit when I keg, and I still don't bother sulfiting. The kegs usually go quick, and even if they don't the yeast works slowly enough. After 6 months in the keg it may lose a little sweetness, but not enough to go bone dry.

12
Beer Recipes / Re: Der Rudi! Super Alpha lager
« on: May 22, 2016, 08:04:08 AM »
Following up with DrRudi 2.0 in full conceptual phase.

I intend to rework this recipe in a month or so.

Recipe will be largely the same, only this time I'll make sure I get that lager yeast properly started 'fore I pitch it. Less bitterness, in favour of more hop aroma and flavour.

Given that the malt bill will be roughly the same, and the focus should be somewhat on DrRudi, d'you guys have any advice on specific NZ hops which might pair well with DrRudi?

I can get the following:
  • Dr. Rudi
  • Green Bullet
  • Kohatu
  • Motueka
  • Nelson Sauvin
  • NZ Cascade
  • Pacific Gem
  • Pacific Jade
  • Rakau
  • Southern Cross
  • Sticklebracht
  • Waimea
  • Wakatu

I also have some Comet in the fridge, as well as some Citra.

The esteemed HomoEccentricus will supply the yeast, which I believe to be Wyeast 2124 Bohemian Lager.
I guess the question is what you're looking for in hop character. If it's something to compliment the "fruity, but delicate" character, then you want something complimentary that won't overpower it. Motueka is the only one that sticks out on that list. If you have other options then Sterling and Mandarina Bavaria come to mind, and well as good ol' Cascade (I've never used the NZ Cascade, so I don't know if that would work here equally as well).

If you want to accentuate the fruit, then you should be prepared to have the Dr Rudi be just a background note, and use it in a 2:1 or 3:1 ratio (with the Dr Rudi being the larger portion) with a fruitier hop like Nelson or Citra. Kohatu and Rakau may work as well, but they seem to me like they would clash with the lager character a bit.

13
Hi all, got back into brewing with my old equipment, and have been hitting around 55% efficiency where I used to hit 70%. Nothing has changed, except that I'm still using the same toilet supply hose thingy that goes in my 10gal Home Depot mash tun. It's certainly seen better days, kind of coiled up like a dead snake. However it drains perfectly into my kettle each time so I didn't see the need to replace it.

My question is, can something like that lower efficiency? I couldn't imagine that's true if I'm draining the entire mash tun, but I've run out of ideas. If so I'll go grab a fresh one. Thanks.
I've read that those bags used as a mash tun filter work really well.  http://www.brewinabag.com/  That might be an option for you.  Mash in a bag and run off into a kettle vs brew in a bag where you lift the bag to drain into a kettle.
That's what I do and it works great. I'm closer to BIAB where I do a no-sparge in a cooler lined with a bag, but you can certainly batch sparge as well. It makes cleanup pretty easy.

14
General Homebrew Discussion / Re: Is 7 days long enough?
« on: May 22, 2016, 07:05:57 AM »
I bottled my first batch this last Monday (an American IPA), and so far, no bottle bombs, and looking at the bottles, there is no ring around the neck indicating any infection.  I was thinking about popping a bottle in the fridge tonight and opening it up tomorrow to check it.  Is 7 days long enough in the bottle to get an idea of how well it is carbonating and clearing (if at all), or should I just wait another week before popping open a bottle?  I do plan to let the rest of it sit in the bottle another week before touching it.

For me, 10-12 days is the bare minimum to get even a remotely drinkable level of carbonation, and it still may taste a bit sweet from unfermented priming sugar. I usually wait at least 2 weeks for my first check, and full carbonation is usually around 3 weeks.

15
Commercial Beer Reviews / Re: NE IPA reviews
« on: May 20, 2016, 10:03:26 PM »
Bonus points if anyone knows why Wormtown Be Hoppy has a happy face on the packaging.
Harvey Ball:

(I admit, I had some Google assistance on that one)

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