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Messages - el_capitan

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1
Ingredients / Re: Onion in my IPA
« on: August 14, 2017, 09:32:38 PM »
My .02, late to the party - The only time I've gotten onion is when I did a single-hop IPA with Zeus.  Too much of a good thing, I guess.  However, they were homegrown hops, and there is a chance that it was a late harvest issue. 

2
Ingredients / Re: cocoa nibs
« on: August 14, 2017, 09:26:03 PM »
BTW Weaze, that beer name is disgusting...  :o  You must be a big Limp Bizkit fan, eh?  Either that or a salad fan.  Where's the "trying not to barf" emoji? 

3
Ingredients / Re: Suggestions for Nugget hops
« on: August 14, 2017, 09:19:21 PM »
I used Nugget to bitter a whole slew of recent beers, and found it to be a very versatile bittering hop.  I've never used it for late additions, though. 

4
Best bet is unbalanced pressure.

+1  That was my initial thought, too. 

5
All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 14, 2017, 09:08:38 PM »
Not to be a turd, but it's CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! 

Back on topic, I've used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil's Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs.

Does processing cacao result in flipping the vowels?

While I was writing that post, I realized the irony in using both forms, so I did a little searching to make sure that "cocoa powder" was correct.  Yes, something in the processing step does change the name from cacao to cocoa.  Strange, huh?  I try not to correct grammar, but as a teacher and former state spelling bee competitor, I notice those things!   ;)

6
All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 10, 2017, 07:48:29 PM »
Not to be a turd, but it's CACAO nibs, not COCOA.  Pronounced like a large artillery gun going off.  Ca-COW!! 

Back on topic, I've used the cacao nibs in secondary and they were ok, but I would agree with others that it provides more mouthfeel and some aroma, with little flavor contribution.  Recently I brewed Jamil's Chocolate Hazelnut Porter, and that recipe called for an 8 oz addition of cocoa powder at flameout.  I got a lot more chocolate character from that than I ever have with nibs. 

7
Yeast and Fermentation / Re: SNS Starter Fail
« on: June 05, 2017, 04:32:33 PM »
I tried it again without the Fermcap, and it was mighty frothy.  Talk about an easy way to make a starter.  I wish I hadn't wasted all that time making my double stirplate! 

8
Yeast and Fermentation / Re: Favorite Yeast for Dark Mild?
« on: May 29, 2017, 09:06:33 PM »
It's hard to beat Palmer's Elevenses with 1469.  I've done it twice, and I'll do it again!! 

9
Yeast and Fermentation / SNS Starter Fail
« on: May 29, 2017, 09:03:52 PM »
So there I was, just shakin' that gallon jug like mad, waiting for that big foamy froth to rise up... and nothing.  Shook it even harder... nothing.  Then I thought, "Oh... Fermcap in the starter.  Whoops."  So I fired up the stir plate this time, and I'll give SNS a shot next time. 

Don't put Fermcap in your SNS starters!  Should have been obvious, but hindsight is 20/20.

10
Looks to be a light, easy-drinking ale.  Hopefully that melon flavor will come through for you.  I have a couple questions though - what is the purpose of the 6-row?  That's one malt that I haven't ever used in 13 years of brewing.  You shouldn't have a problem with converting the wheat malt.  I wouldn't think the flaked maize would be a problem either. 

This grain bill doesn't look like any style per se, but in general I would expect it to be a lighter, easy-drinking ale with a restrained hop character that should (hopefully) let your watermelon shine through. 

I would consider switching out the Columbus hops for something smoother, such as Magnum.  Unless that's what you're limited to for on-hand ingredients.  Let's see what the rest of the hooligans have to say.  Welcome to the forum!

11
General Homebrew Discussion / Re: IPAs and Me
« on: April 25, 2017, 05:02:18 PM »
Living a couple hours from Yakima, we get our share of IPAs up here. No, MORE than our share.  And I love IPAs. But, I'm just tired of them.  It sucks to walk down the aisle at the grocery store, and see a wall of BMC swill on one side, and a wall of IPAs on the other. Take out the Goose Island, 10 Barrel, and Elysian (I refuse to pay money to AB-InBev), and its even more sparse.

Sure you can find 1 or 2 porters or stouts, or a few witbiers.  Once in a while, there's a Kolsch.  But most of the beers in the stores here are just alcohol and iso-alpha-acid delivery vehicles.

So, I'm back to homebrewing because that's about the only way to get the beer I want to drink.

That's exactly why I've always been focused on drinking mostly my own beer.  I  buy commercial beer only when I somehow run out of homebrew, or when I want to sample a new style or offering.  Other than that, it's all homebrew all the time. 

Also, I'm pretty sure this whole trend toward session beers and away from hop-bombs was predicted years ago by Gary Glass.  Session ales and lighter German beers was the prediction, IIRC.  So the whole LODO Munich Helles fixation was not a huge surprise to me. 

Like you guys, I moved past IPAs a couple years ago and have been exploring some fringe styles like Grödziskie and more sessionable European styles.  I still brew a couple IPAs each year when I crave them, like right around New Year's.  Really just when the mood strikes me. 

12
Kegging and Bottling / Re: What to do with a spare 1/2 gallon?
« on: April 18, 2017, 09:44:47 PM »
What about the caps that have ball lock connectors and screw on to 20 fl oz and 2 L pop bottles?

That's how I roll.  I call it "rescue beer."  I get to sample some of the beer right away and let the rest of it carb up properly.  I have no complaints about mine, other than the initial expense. 

13
Yeast and Fermentation / Re: omega hot head yeast
« on: April 12, 2017, 08:09:58 PM »
Not to be rude, but putting a carboy full of beer in the sun would be the LAST thing I would do.  I did a skunking experiment once, with cream ale in Corona bottles.  They were noticeably skunked after about 7 minutes, and it got considerably worse with samples exposed in various amounts up to about 45 min.  I wish I could post you the pictures of this trial, but the NB forum has purged a ton of its core content.    :'(

14
Yeast and Fermentation / Re: Is Yeast Too Old?
« on: April 12, 2017, 07:51:20 PM »
I think if you make a 1Q SNS starter like Denny suggests and you get a krausen the next day you are good.  If after 24 hours you don't see any signs of life you may want to report back.

My experience is yeast  lasts a lot longer than calculators predict.

I second that!  Yeast are pretty resilient. 

15
Yeast and Fermentation / Re: Yeast washing
« on: April 04, 2017, 09:33:20 PM »
I'm drinking a Belgian witbier that is amazing right now.  I revived an 18 month old jar of clean slurry stored under beer.  I started with a 1L stirred starter with nutrient, which took a while to wake up and ferment.  Then I ran it through a .5 gal apple juice starter (unstirred) as a step-up batch.  I crashed it in the fridge for a week or so, then brewed with it.  It did ferment out drier than expected, finishing at 1.004, but it's a great beer. 

So, long-term yeast ranching can be done, but I don't wash my yeast either.  I just swirl up the beer and yeast after racking, then fill sterilized jars and store under the shelf in my keg fridge. 

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