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Messages - erockrph

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Other Fermentables / Re: cider:water ratio for a cyser?
« on: December 13, 2017, 02:08:01 PM »
Not sure I understand the wording of your question, so I'll provide answers for all interpretations.  Heat pasteurized into the fermenter, not at the end.  Yes, it was bottled.  It turned out very dry, and sparkling.  I primed it with honey.

And.... turns out my silver took Best of Show.  I'm beyond excited!  Too bad there's none left.  No one loved it before, though, so why should they now?!
Gotcha... I had assumed that you referring to heat-pasteurizing to stabilize post fermentation and therefore bottled it as a still, sweet mead rather than carbonated and dry.

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Other Fermentables / Re: cider:water ratio for a cyser?
« on: December 11, 2017, 11:41:47 AM »
After posting here this morning, I got to thinking about a specific recipe for my "morat"/cyser -- I just learned the term "morat" is used for mulberry mead, and that's sort of what I'm going for, except that I want about half my base fermentables from cider and not all honey.  The 1 liter of mulberry should be sufficient for that flavor but if not I have a second liter that I could add in secondary.  So here's what I've kind of figured out, for anyone interested -- this is for 3 gallons of "morat/cyser", planned OG of 1.057-ish and ABV 7.5%-ish:

2.5 lb local basswood and apple blossom honeys (about a 50/50 mix)
1.6 gallons local unpasteurized cider (most likely McIntosh, Cortland, Wealthy, and other local culinaries)
1 liter commercial mulberry juice
0.9 gallon municipal tap water (heated to eliminate chlorine)
1 pack Cote des Blancs yeast

I'm a heat pasteurization guy, as I trust nothing to chance or to sulfites, so I will heat treat the must to about 160 F for 15 minutes, then cool and pitch.  I'm also a bit of a purist, so there will be no chemical additions of any kind, except for possible gelatin (see later) and possible traces of sorbate in the commercial mulberry juice.  Ferment at around 55 F for a month or two, racking once per week to slow the fermentation even more and hopefully stall it out around 1.010.  If proceeding too quickly (as is often the case!), I will hit with gelatin and chill further (probably in my garage in winter!) to knock out the yeast even further.  Want this to finish above 1.000, and 1.005-1.010 would be best.  Eventually after several months, bring up in temperature for a little bit and ensure fermentation is pretty much dead, then prime and bottle.  If I absolutely have to, I'll add sorbate.  Yummy mulberry apple honey wine-cooler!!!!!

I'll confess I'm not a snobbish mead guy at all, I just know what I like and I make it to suit my own tastes!  And I believe this will do the trick VERY nicely.  I can't wait!  Should be heavenly, and not so dang strong so I can drink it like Kool-Aid -- I know -- blasphemy!  It's gonna be great though.

I finally entered this stuff into competition.  Bringing home a silver out of 17 entries.  Heat pasteurized.  No sulfites.  No sorbate.  Tasted smooth like a wine cooler, but 9% ABV after all was said & done.  None left.  Goodbye, Morat Cyser.

Since you heat-pasteurized, did you bottle this still?

Ingredients / Re: Denali
« on: December 06, 2017, 12:39:13 PM »
Denali-Citra-Vic Secret makes a killer NE-style IPA. I haven't brewed a single-hop with it yet, but Sean's description sounds similar to my impression. When I added them to my kettle, I picked up something that reminded me of opening a bag of clementines. There was definitely some orange in the beer, which I wouldn't expect from either Citra or Vic Secret on their own.

Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: December 02, 2017, 09:31:37 AM »
I'm sorry I saw this too late.  Blew $10 on something that I'll have to add to the compost heap.  But now I'm scared.  I'm brewing a goes, and bought the vintners harvest grapefruit puree.  I haven't added it yet.  Has anyone tried it?  Is it as foul as that grapefruit shandy?  I know you advanced guys will tell me to stomp my own organic grapefruits, but I'm really just trying to save myself from paying $10 a six pack.  Not trying to impress the brew gods. Advice?
I have stayed away from this particular Leiny product, but knowing what their other "fruit" beers taste like, there's no way in hell they use a quality product like VH puree. They definitely use flavor extracts, thus the "Fruity Pebbles" character of their flagship.

For a grapefruit gose, I would consider the VH puree one of the top choices for adding grapefruit flavor.

Beer Recipes / Re: Critique 1st attempt at English Dark Mild
« on: December 02, 2017, 09:12:54 AM »

I've brewed the Tetley's Mild that Kevin mentioned in the end of his post, less the caramel colorant. (From what I can tell, the colorant doesn't impact flavor.) Can highly recommend that recipe.

Yes the Tetley's is very good. I don't use the brewers caramel either but I did recently find a place in the UK that sells it. I bought some but just haven't had a chance to try it yet.

I brewed the 1945 Tetley's Mild last year and also left out the caramel and really enjoyed that beer.

Just last month I brewed the 1963 Lees Mild from Ron's new Let's Brew book for a dark mild competition for my homebrew club. That recipe is for a pale mild, but earlier this year I bought some Brupak caramel from a homebrew shop in the UK and had it shipped to a friend in London who forwarded it to me for far cheaper than the shipping that the homebrew shop was going to charge.

From what I've read you can add the caramel in the boil, in the fermenter or in the bottling bucket. I decided to split this batch up half pale mild and half dark mild, so I opted to add the caramel in the bottling bucket.  I would not recommend that.  The stuff is pretty thick and I think I really oxidized the beer just trying to get it mixed in.

After two weeks I much prefer the pale version.  I may have to try it again, but this time adding the caramel to the boil to see if I like it better.  But I think I prefer pale mild to dark mild.
If you're adding in the bottling bucket, I would dilute it with water first and it will mix in much more easily. If you know how much you're going to use in advance, I'd just include it with the priming sugar. If you're adjusting color on the fly and just planning on eyeballing it, then I found a 4:1 dilution with water was the minimum needed to thin it out to mix more easily with beer, and a 10:1 mixture would probably be even better.

I did a test with the caramel I have (33,000 EBC), and here were my results in case this is useful for you:

So I have to ask, what type of cherries? Maraschino, Bing, Rainer, Balaton, Montmorency? Or just generic cherry.
For me, it's even less specific. It's kind of a generic stonefruit that's in between Amaretto and Bing cherry. It leans towards the darker cherry/almond side of stonefruit rather than the brighter peach/plum/nectarine side to me.

Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

Durst and Avangard have Dark Munich at 40 EBC which is 14.7 Lovibond.

For comparison, Dingeman's Aromatic is listed at 19L IIRC, so you're getting way up there with some of those really dark Munich malts.

FWIW, I get this character the strongest with Aromatic malt, but I've also gotten it pretty strongly in the past in dunkels and doppelbocks I've brewed with a large amount of Dark Munich. I wasn't really checking the L/EBC really closely of my Munich's back then, but I'm wondering now whether I was using an exceptionally dark one.

I've picked this up too, mainly as a retronasal aroma. That's usually my sign that I overshot the amount of Aromatic malt in my recipe and back it off by about a 3rd for the next go around.

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General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 10:30:38 PM »
Right. I've got an aquarium pump also and I would nit use it without the filter. There's loads of difference between unfiltered ambient air and pumping it directly into your wort.

I've never done a full open ferment but I've started using a loose piece of foil rather than an airlock for the first couple days. More to not have the back pressure (3724) than anything else.
Open ferments are fine, if you keep things clean.

I have seen many open fermentation’s in German lager breweries.
I've done open ferments and just covered my bucket with a paint strainer bag dipped in Star San. I felt like it helped boost the esters using Yorkshire Square yeast. I haven't tried it for a hefe yet, but it's on my list.

For most beers I ferment 3 gallons in 5 gallon kegs. For moderate gravity beers, I think there's plenty of oxygen in the headspace for me. For higher gravity beers, I set my prv to 2 psi and hit it with oxygen through the liquid post until I hear it start to bleed off.

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The Pub / Re: One sentence Brewery Summaries
« on: November 29, 2017, 12:45:47 PM »
Sam Adams - In Boston, Lager tastes like a Pale Ale

That came narrowly close to making me LOL at work. Brilliant, and so true  ;D ;D ;D

Beer Recipes / Re: Critique 1st attempt at English Dark Mild
« on: November 29, 2017, 12:41:19 PM »
West Yorkshire is definitely a good substitute for English Ale.

General Homebrew Discussion / Re: Puzzle
« on: November 29, 2017, 12:37:23 PM »
I hate to say it, but that's probably it. Fullers ESB is one of my favorite English beers, but the flavor is night and day when you compare a fresh sample versus one with some age on it.

That said, I don't mind older samples. They start to lose their fresh hop flavor, but they start to pick notes of honey/caramel/fig. For whatever reason, English styles seem less adversely affected by oxidation compared to something like a pale lager or an IPA.

Beer Recipes / Re: Critique 1st attempt at English Dark Mild
« on: November 28, 2017, 05:11:12 PM »

I've brewed the Tetley's Mild that Kevin mentioned in the end of his post, less the caramel colorant. (From what I can tell, the colorant doesn't impact flavor.) Can highly recommend that recipe.

Yes the Tetley's is very good. I don't use the brewers caramel either but I did recently find a place in the UK that sells it. I bought some but just haven't had a chance to try it yet.
I bought about two lifetime supplies a few years ago. There is no appreciable impact on flavor, but I enjoy being a bit more authentic on coloring my English ales and Mexican lagers.

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All Things Food / Re: Thanksgiving Leftovers
« on: November 27, 2017, 07:08:02 AM »
Just the wife and I this year, so we went to the local steak house. Kind of miss the turkey sandwiches, hash, pot pies and turkey tortilla soup, but there was no prep, cooking or dishes, so it was a wash. Quiet is sometimes nice.
I can appreciate this, since I'm still doing dishes from Thursday in between putting up Xmas lights and decorations. That said, this was the first time in months that my wife, son and I had a family meal at home together at the same time and at the same table. It was worth every dish and then some.

All I have leftover is a batch of cranberry sauce that came out a bit more bitter than usual. I'll chalk that up to using store-bought berries this year, since my wife let the ducks and chickens free-range in my berry patch.

Other Fermentables / Re: pymenteer
« on: November 27, 2017, 06:47:58 AM »
I've used a wine kit before, and it makes a decent mead. It's been a while, but I think I shot for about equal amounts of fermentables from the grape concentrate and honey. I used a Gewürztraminer kit, and I think most white wine grapes will work well if you match the mead style to the grape style. For red grapes, I'd probably stick to more fruit-forward varietals like Zinfandel, Shiraz, Sangiovese, etc.

Beer Recipes / Re: Hop blend featuring Nelson Sauvin
« on: November 27, 2017, 06:25:54 AM »
First of all, I have had a hard time getting my hands on Nelson for a couple of years now, so you are a lucky man if you've been able to score some.

Second, the best IPA I've ever brewed used a blend of Nelson, Meridian, Citra, Motueka and Apollo. The Apollo from that harvest was really orangey, so you could probably swap Amarillo in for that, and the Motueka was a bit overpowered, so you could probably drop that altogether. The combo of grapefruit/muscat from Nelson, stonefruit from Meridian, and mango from Citra is killer in fruity IPA's.
Was that one you sent me? If so I recall it being marvellous

I think the one you tried was a single-hop Centennial version based off of this recipe that I was brewing for a limited-ingredient competition. The blend above is like drinking a Mai Tai crossed with an IPA.

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