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Messages - erockrph

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1
All Grain Brewing / Re: Double Mash
« on: April 16, 2018, 09:04:55 PM »
A bit more food for thought to throw into the discussion. If your second mash temp is low enough (145F or under) you will not only get Beta activity, but limit dextrinase activity as well. Normally limit dextrinase is out of play at even low single-infusion mash temps, but you can probably eke out a few more percent attenuation if you're looking for it without needing sugar additions.

2
Beer Recipes / Re: Southern Hemisphere Pale Recipe
« on: April 10, 2018, 09:09:09 PM »
I buy bulk.  I'm not looking for NZ hops, but have noticed in shopping for others everybody seems to be out of stock in NZ bulk, just ounces left.  Forgot about the reversed seasons!

Yep, they're just completing the harvest there, but it was delayed by late rain.  There's an interview with a NZ hop farmer on the podcast coming out tomorrow.
I'll have to check it out. Nelson has been in short supply the past few years, and I'm curious whether there has been any increased production.

3
Beer Recipes / Re: Southern Hemisphere Pale Recipe
« on: April 10, 2018, 04:44:41 PM »
Where did you get your Nelson? It is one of my favorite hops and I haven't been able to get my hands on it for years.
Nelson Sauvin? Last time I got them was from Northern Brewer. They say they are in stock now. https://www.northernbrewer.com/new-zealand-nelson-sauvin-hop-pellets


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Buck cheaper
https://www.grapeandgranary.com/nelson-sauvin-1-oz-pellet.html
I forget that not everyone buys and uses hops in bulk like me  8) At 3 bucks an ounce plus shipping, that's a bit steep for me with the amount I use. I'll have to start keeping an eye out on my usual sites when the 2018 NZ harvest becomes available.

4
Beer Recipes / Re: Southern Hemisphere Pale Recipe
« on: April 09, 2018, 07:21:30 PM »
Where did you get your Nelson? It is one of my favorite hops and I haven't been able to get my hands on it for years.

5
All Grain Brewing / Re: Brewer's Friend, my new best friend
« on: April 09, 2018, 07:19:17 PM »
I've been using Brewer's Friend for ages, and I'm a huge fan of everything but the price. I've been paying it so far, but $25 a year is really steep for me even for such a quality brewing app. That's what I'd expect to pay to own a full version of software like this outright. I could see paying $8-10 a year or even $50 for a lifetime subscription.

Aside from that gripe, it's quality software all around. I especially love the advanced water calculator and how it can import and tie directly to a recipe.

6
All Grain Brewing / Re: Flaked barley in IPA/APA?
« on: April 07, 2018, 06:55:54 PM »
Most definitely YES. The beta-glucans in flaked barley do substantially increase mouthfeel and head in my experience. Flaked wheat does a similar, yet smaller contribution.

I often add a small percentage of flaked wheat to my recipes to aid in head production, maybe a quarter pound in a typical 5 gal recipe. I find that wheat imparts a very light and crisp flavor to beers...inoffensive.

However, flaked barley is not so nice to work with in pale beers. I find that it has a much more noticeable flavor and its ability to boost head is multiplied. I found that even an ounce or two in a 5 gal batch created more than enough head building and the flavor still was noticeable to me. I ultimately gave up on flaked barley for pale beers. Flaked wheat does what I want.

Leave flaked barley to your darker recipes where the flavor of flaked barley seems to pair much more pleasantly with the roast flavors.
I agree completely here. I experimented with flaked barley as a potential way to increase mouthfeel in session beers, but I really didn't enjoy the flavor it added to my pale beers. It was an unpleasant raw grain/grass flavor that stuck out like a sore thumb. Flaked wheat helps with foam, but I don't think it adds much body.

If you're looking for both head and body, a small percentage of rye malt is another option. At 5% of your grain bill or less, there will be minimal contribution to flavor, but it will add a fair amount of body and foam.

7
General Homebrew Discussion / Re: Invincible Rumors
« on: April 07, 2018, 01:14:06 PM »
My own personal pet peeve is when I hear mention of the flash point of hop oils as if it has any relevance to brewing, or the thought that hop oils instantly "flash off" in boiling liquid. Flash point is a measure of flammability and vapor pressure of a pure liquid at a given temperature. It has no bearing whatsoever on oils that are dissolved at a low concentration in boiling water.

I've never seen a spontaneous flame appear above my boil kettle, and I am pretty sure I have had higher concentrations of hop oils in my brew kettle than most other brewers.

8
General Homebrew Discussion / Re: Invincible Rumors
« on: April 07, 2018, 12:57:15 PM »
The truth of the matter is that all commercial concepts apply at the homebrew level as that is likely where we got them from.

I don't see why it has to be an all or nothing proposition.  I think some things are applicable and some aren't.
I don’t think that is what he is saying.

Right.

The point is that everything is relevant to us (substitute “isn’t relevant” for “doesn’t apply” in the “what’s commercial doesnt apply in homebrewing” retort) and all we need to do is modify to scale or modify for environment to apply it.

EVERYTHING is relevant to us while not everything DIRECTLY applies from large to small.

While I am not willing to dismiss any data/evidence/best practice from large-scale brewers out-of-hand, I am also not going to accept it completely without scrutiny/experimentation either. I think the majority of the goals of a large pro brewer are on par with what I desire in my own results, but it is up to me to determine what my own goals are and decide my own path to arrive at them after weighing all the data.

I will say this, I believe that closed-mindedness is detrimental to achieving success in any endeavor.

9
All Grain Brewing / Re: Experiment tying some threads together
« on: April 04, 2018, 02:58:59 PM »
I'll be interested in your results. I have noticed a bit more haze in my beers lately, and come to think of it, it's probably been about the time I've started using gallotannin.

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What are you calcium levels at?

Did you ever run your experiment with wine tannin?

https://www.homebrewersassociation.org/forum/index.php?topic=29219.msg384869#msg384869

My calcium levels on my pale lagers (the beers I have noticed an increase in haze with) is ~40ppm. I am using the Scottlab FT Blanc product from that post, and it has a significant positive flavor impact on my beers. I have yet to try BTB, because I still have plenty of the Scottlab product and it is working for me.

FWIW, I try to minimize O2 pickup when it is simple to do and fits within my process on the hot side, but I am not a strict LODO brewer. My goal with the gallotannin is primarily to help reduce the iron and manganese in my well water, and I feel that my beers taste fresher longer since I've started using it.

FYI - here is a recent xBmt that may be relevant to this experiment:

http://brulosophy.com/2018/03/26/kettle-trub-pt-3-the-impact-of-age-in-a-cool-fermented-lager-exbeeriment-results/

The TL;DR as it applies here is that the beer with the extra kettle trub cleared better, but the majority of tasters preferred the beer with less trub (which wasn't as clear).

10
All Things Food / Re: Corn bread -- no not like that
« on: April 03, 2018, 05:13:59 PM »
I've started using maize in most of my brews. I'll have to try it in my bread now.

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11
All Grain Brewing / Re: Experiment tying some threads together
« on: April 03, 2018, 05:04:44 PM »
I'll be interested in your results. I have noticed a bit more haze in my beers lately, and come to think of it, it's probably been about the time I've started using gallotannin.

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12
The Pub / Re: Goose island struggling
« on: April 02, 2018, 06:30:58 PM »
And the elephant in this conversation is the tendency of the beer community to not support macro-brew.

I have a hard time believing that the majority of people who drink craft beer are "in the know" enough where this would make a major impact on a large scale. But one can hope - I know that I don't drink Goose IPA anymore.

The real reason could be that they are no longer the only major craft brand in the AB-InBev portfolio. I'm starting to see Elysian Space Dust pop up in quite a few places, and we didn't get Elysian out my way before at all.

13
Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: April 02, 2018, 06:03:35 PM »
I'm a little late to the convo, but add me to the list of converts from 34/70 to S-189 for dry lager yeast. I find that it has a bit more character (i.e., a slight bit of sulfur production), and doesn't mute hop flavor as much as 34/70. I haven't noticed any improvement in time to bright beer over 34/70, but I don't think it takes any longer either.

The only downside to S-189 is that it doesn't seem to play well with warmer fermentation temps like 34/70 does. With a traditional lager fermentation temp, it is as good or better than 34/70 for all the lager styles I've tried with it. Not that 34/70 is a bad choice, but it doesn't add much and tends to scalp hop flavor.

TL;DR - If you have good temp control use S-189, otherwise use 34/70

14
General Homebrew Discussion / Re: Smooth Bitterness in an IPA
« on: March 20, 2018, 03:44:09 PM »
If you want to avoid the "vegetation" from hops, try cryo hops.  All lupulin, no vegetation.
I need to try dry-hopping with Cryo hops. I still got quite a bit of harsh tannin when I used them in the whirlpool (granted, it was in very large amounts - nearly 2 oz/gallon of Cryo hops).

That wod be roughly equivalent to 4 oz./gal. of pellets.
Yep. And that's generally what my IPA's are hopped to.

15
General Homebrew Discussion / Re: Smooth Bitterness in an IPA
« on: March 20, 2018, 03:43:27 PM »
I've found that whirlpool hops leave a smoother bitterness, regardless of the total ibu level. Try skipping all your boil additions and just have a large whirlpool addition held hot for ~60 minutes.

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My next brew day is IPAs. I just might try that. Normally I do 30g if chinook at 60, then all the fun in whirlpool, but I might just throw it all in at 160 for 30. What the heck!?! Right?

Nothing you've suggested has not worked out. Still marveling at the 160F/148F double mash trick.
At 160F, you might not get enough bitterness for an IPA when doing the no-boil addition thing. I usually kill the heat and wait just until the boil activity has subsided. I'm brewing 2.5 gallon batches, so I end up around 180F after a 60-minute hop stand/whirlpool. that's my butter zone where I get enough bitterness to stand up to the hops, but still minimize harshness.

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