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Messages - erockrph

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1
Kegging and Bottling / Re: Foamy beers
« on: August 13, 2017, 06:53:51 AM »
My guess is over carb. Flow control does not really fix overcarbed beers. For it to work right the pressure on the beer, in the beer, and against the flow would be balanced with just a bit less on the pouring side to allow flow. Pouring an overcarbed beer with less pressure leads to lots of foam as the pressure pushing isn't enough to hold the gas in solution as the beer whips by the springs and other nooks and crannies.
This was an "aha" moment for me right here. It makes perfect sense, and explains about half of the foamy beers I've had Good info.

2
All Grain Brewing / Re: Two row options
« on: August 12, 2017, 10:01:13 AM »
I rarely use domestic 2-row. I reach for Maris Otter or golden promise for British styles and weyermann or castle pils for Belgian style. I've been using Swaen Pilsner a lot lately too and it's really nice for the price!
I recently got a bunch of Swaen malts and I am pretty happy with the quality. I've been using about 60:40 or 70:30 of their Pils:Pale Ale malts for the base of my light beers (lagers, saisons, etc.), and I really like what I'm getting from it. There's a very nice crackery flavor that I get from that combo.

3
General Homebrew Discussion / Re: Doing a BIAB with too much grain
« on: August 12, 2017, 09:56:42 AM »
Since with traditional BIAB you are generally looking at a very thin mash, there's really no concern with reserving some of the water volume and adding it back after the mash.

I no-sparge in a bag-lined cooler (essentially the same idea as BIAB, but using a cooler to maintain mash temps). I limit my mash thickness to 3 qt/lb in smaller beers, and add the rest of my water after draining my bag.

4
Kegging and Bottling / Re: CO2 Chargers
« on: August 10, 2017, 05:46:54 PM »
Keg chargers are great for taking kegs on the go and serving them at a party/tailgating/cookout/etc. They aren't for carbonating beer or extended use. The cartridges hold up to several hours of serving, but will run themselves empty beyond that.

As far as regulators go, if you need any kind of precision with your pressure, then keg chargers aren't what you're looking for. They're really just meant for a portable, short-term serving solution.

5
Other Fermentables / Re: staggered yeast nutrient additions
« on: August 08, 2017, 12:08:16 PM »
I'd be willing to bet that a 1.050 OG mead will do fine with a single addition at the start of fermentation. It's the big meads in the 1.100+ range that really need all the help they can get.

6
Ingredients / Re: Suggestions for Nugget hops
« on: August 08, 2017, 12:05:05 PM »
Nugget is a good hop for bittering IPA's and American Stouts. I haven't found much use for them otherwise - they don't seem to contribute a lot of flavor when added late in the boil.

7
General Homebrew Discussion / Re: Backsweetening Cider
« on: August 08, 2017, 11:52:21 AM »
If your spouse drinks cider then here's the opportunity to pitch a keg setup...  Ferment, kill yeast, backsweeten, chill, force carb, enjoy.  That's how the pros do it.  I am not very experienced with cider but I suspect any method you use for bottle carb will not result in the effect your after if you are aiming at stuff like Woodchuck/Angry Orchard.  Fairly confident they ferment a higher ABV must and backsweeten/blend with juice to yield a fresh apple tasting product.
That's how I do it. I chaptalize with 1/2 to 1 can of frozen concentrate per gallon of juice, then add back 10-20% of the volume in fresh juice at packaging. (I'm still tweaking the recipe, and it also varies depending on how the pressed juice tastes each year.) It makes a great draft-style cider. I don't bother with sulfite/sorbate, since I crash-cool, rack off the yeast, and then store the kegs cold. I do notice the sweetness fading after a couple of months, but it's still plenty drinkable all winter (if it lasts that long).

8
General Homebrew Discussion / Re: Mad scientist brewday
« on: August 08, 2017, 11:08:31 AM »
I hope to get some tasting notes up on this in the next few days. Last night I blew out the trub and connected it to my kegerator.

One initial impression: This is opaque yellow-white, a lot like white grapefruit juice. It looks like US-05 + Winsor is a good potential dry yeast option for NE IPA's. It also shows that extra protein/beta-glucan isn't needed for hazy beers, since this was just DME and a little CaraHell.


9
The Pub / Re: song title game
« on: August 07, 2017, 10:07:21 AM »
Go With the Flow - QOTSA

10
Yeast and Fermentation / Re: higher alcohols
« on: August 07, 2017, 08:36:58 AM »
I think amyl alcohol, isobutanol and propanol are the most common fusels formed during fermentation. These tend to give hot, solventy, or harsh flavors. In clean beers like lagers they come off a bit fruity to me as well.

Some lager strains are very tolerant of ale-like temps (34/70 for example), but others aren't as forgiving. I tried running S-189 in the mid-50's with an early ramp to 62F, and it had quite a bit if fusel character. At lower temps, it makes a very clean lager.

11
General Homebrew Discussion / Re: Backsweetening Cider
« on: August 07, 2017, 07:45:04 AM »
I've been making cider and I prime it and let it carbonate in the bottles. The cider is good but I would like it a little sweeter. If I add more sugar, it just over barbonates. Is there a way to back sweeten it where it doesnt affect the carbonation?

If you're using a beer yeast, malto dextrine should work for you. Sweeten to taste using malto dextrine, then prime as per usual with priming sugar of your choice.
I disagree here. Maltodextrin doesn't taste sweet, so while it may boost gravity and possibly body, it isn't a good choice to backsweeten.

If you're bottle-carbonating, then a non-nutritive sweetener like splenda or stevia is probably your best option. I haven't done this, so I can't comment on quantities. Some have also pasteurized their bottles after backsweetening with sugar or apple concentrate. Again, I haven't tried this, but there is info out there on it.

If you can keg your cider, then you should be fine for a few months if you keep it cold.

12
General Homebrew Discussion / Mason Jar airlocks
« on: August 04, 2017, 06:17:03 PM »
I saw this today and thought I'd share. These are probably best suited for saurkraut/kimchi/etc, but you could probably use them for small batches of beer or mead in a large mason jar.

https://www.thegrommet.com/masontops-waterless-airlocks-for-mason-jar-fermentation

13
All Things Food / Re: Happy Nat'l Chicken Wing Day!
« on: August 04, 2017, 06:06:22 PM »
Makes me wanna do some of my smoked spicy Korean wings. They blow regular Buffalo wings out of the water.

Got a recipe? I've recently discovered the joys of Gochujang, and I'm looking for new ways to abuse it. I have a funny feeling that it will be the next Sriracha.



Here it is:

SAUCE (for ~ 15 wings-ish, scale for volume) - heat to dissolve sugar. No need to reduce. This sauce is gold.

3 tablespoons Gochujang
1/2 teaspoon Gochugaru (Korean red chili flakes), or to taste
Garlic to taste
Fresh ground black pepper to taste
2 tablespoons soy sauce
1/2 tablespoon rice vinegar
2 tablespoons white sugar
1 teaspoon toasted sesame oil
2 tablespoons water

Garnish with sesame seeds and thinly sliced scallions/green onions.

If there's not an Asian grocery nearby, the Gochujang and Gochugaru can be found on Amazon (go figure).


PROCEDURE
When possible, I like to smoke the wings first, then add to hot oil for a couple minutes to crisp the exterior, then toss with the sauce and garnish last. But the sauce would obviously be great on wings prepared any way you like. Enjoy!
Thanks! I've been doing a lot of grilled chicken tenderloin skewers this summer (trying to eat a bit more healthy as of late), and this sounds like a great marinade/sauce.

14
I just use cool tap water. I use the whisk attachment on my stick blender to mix/aerate the must. I have yet to run into an issue. Hypothetically, I may be rolling the dice. But pragmatically, until I shoot craps for the first time I'm going to stick with what works for me.

FWIW, I don't sanitize any fruit that I add at primary before pitching, either. I do use plenty of yeast, rehydrate with Go-ferm, use staggered nutrient additions and aerate several times a day for the first 5-7 days. I'm pretty confident that my yeast can out-compete any other microbes until they produce enough alcohol and drop the pH to where competing microbes aren't an issue.

15
Beer Recipes / Re: Vienna Lager recipe help
« on: August 03, 2017, 04:48:45 PM »
If you want to go the Mexican route, I assume some corn is necessary. In my experience, the sweetness from the corn can accent munich malt in an adverse way. Mine straddles the line of being almost too sweet and malty but it finishes at 1.011.

I brewed a Mexican-style Vienna this spring, and I did notice the toastiness of the Vienna and sweet corn flavor were initially quite prominant and at odds with each other. It took a couple of weeks on gas for those flavors to mellow out, but when they did I ended up with one of my favorite beers I've brewed in a long time.

Here's my recipe, FWIW. I didn't get the chance to order WLP940, so I used S-189. It is on the hoppy side (flavor-wise) for a Vienna, so you may want to skip the flameout addition if that's not what you're going for. I do think the higher IBU's help balance the corn, so you might want to leave the boil addition as-is.

HOME BREW RECIPE:
Title: Negra de Cinco

Brew Method: BIAB
Style Name: Vienna Lager
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.039
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.15%
IBU (tinseth): 24.93
SRM (morey): 14.94

FERMENTABLES:
2.5 lb - German - Vienna (48.8%)
1 lb - Flaked Corn (19.5%)
1.25 lb - German - Pilsner (24.4%)
4 oz - Belgian - CaraVienne (4.9%)
2 oz - American - Midnight Wheat Malt (2.4%)

HOPS:
0.5 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 60 min, IBU: 24.93
1 oz - Sterling, Type: Pellet, AA: 7.1, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 148 F, Time: 60 min, Amount: 12 qt, Sacc Rest
2) Infusion, Temp: 163 F, Time: 30 min, Amount: 5 qt, Alpha

YEAST:
White Labs - Mexican Lager Yeast WLP940

NOTES:
Adjusted color to dark amber with Brewer's Caramel (not Midnight Wheat)

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