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Messages - erockrph

Pages: [1] 2 3 ... 163
1
Other Fermentables / Re: Orange Drank
« on: Today at 05:48:22 PM »
You're going to change the world with that stuff

Exactly! Why mix a drink in 30 seconds when you can take a month to brew up a batch of the stuff?

But it is a neat proof-of-concept for me. And it helps feed my compulsion to ferment random stuff just because I can.

2
Man, that's very impressive. And that was an all malt barleywine, right ?

Yep. 16 pounds of MO in a 3-gallon batch, no sugar added.

3
I ended up with an OG of 1.142 on this one. Just took my FG reading and I got down to 1.024. I'm not sure how much the step-down mash helped, but I can't complain with this level of attenuation.

4
Other Fermentables / Re: Orange Drank
« on: Today at 05:13:32 PM »
Update - I just pulled a small tasting sample to check how things were progressing. The airlock smelled like straight-up Tang. There hasn't been much airlock activity or krausen to speak of, and I must admit that I was a little worried that the pH of the Tang might be low enough to suppress yeast activity. It turns out that I didn't need to worry. It tasted pretty much like Tang crossed with Mike's hard lemonade, which is kind of what I'm shooting for. There was noticeable alcohol, without being hot, and just enough residual sweetness.

There's still a whiff of sulfur on the nose. I'm going to let it sit another week to blow some of that off, then bottle and carb it up.

5
The Pub / Re: Whiskey
« on: Today at 10:48:35 AM »
I really like Monopolowa Austrian Potato Vodka, for Bloody Marys.

Chopin is probably my favorite vodka, but Luksosowa is pretty damn good as well. I don't know what it is about potato vodkas, but they just "taste right" to me.

6
Ingredients / Re: Azacca Single hop IPA tasting notes
« on: Today at 10:27:31 AM »
I hate to be a total idiot here but I'm going to wade in anyway.

What is the difference between simply targeting a mash pH of 5.4 (by not adding ingredients that will force it lower), and adding Baking Soda or Pickling Lime?

I'm really trying hard to get this, but it sounds like a math problem that goes like this:

The answer is 5.4.  Assuming I start with 7, I can get there this way 7 - 1.6 = 5.4.  But I hear it being said that I need to get there by doing this: 7 - 2.3 + 1.3 = 5.4.  (with the 2.3 being a made-up number - the point being that it overshoots the 5.4 target)

So I ask again: is the primary thing the resulting pH, or adding Alkalinity?  Another way to ask this is, is there something being added beyond the manipulation of pH when one adds Baking Soda or Pickling Lime?  I hope I'm not ticking someone off here with my denseness, but I honestly feel like I'm being ushered into a round room and being asked to sit in the corner.

No idiot questions here, especially when it comes to water. In the end, what you're looking for from water are a) pH and B) concentration of flavor ions. It doesn't make much of a difference how you get there. Alkalinity is part of whet gets you to your pH, but it is NOT your end goal.

Basically, you have your starting water, your salt/acid additions, and your grain bill. These all factor in to determine your pH. So when you ask how much lime you add to a 5-gallon batch, the only correct answer is "it depends". I'm assuming that when Martin said he needs to add lime to his Pale Ales, it's because with the mineral additions he uses (including ~300ppm of Sulfate from gypsum/epsom salt) and his grain bill, his mash pH would be too low if he didn't add lime. Your water and grain bill may require a different amount.

7
The Pub / Re: To anyone in Boston area
« on: Today at 07:01:22 AM »
If you're a member at the Museum of Science they sell tickets to watch from the top deck of the parking garage. No booze allowed, but otherwise it's a great spot and a fun time. http://www.mos.org/member-events/4th-july

I've also waded the crowd in Cambridge in the general vicinity of Mass Ave and Memorial Drive. It was a good vantage and the crowd wasn't as bad as I had expected.

8
The Pub / Re: Computer - XP
« on: Today at 06:52:52 AM »
I'm not interested in upgrading hardware. The computer is slowing over the years and IME that means about two more years it will be heading out the door.

I'm just not feeling changing the OS either. If it was less than a half hour to do EVERYTHING then fine, but somehow I see hours of time spend tweaking, learning, etc. I just don't want to spend hours when the only consecutive hours I have anymore or on the weekend.

I think I have resolved it to backup and roll with it. When it dies/as it dies, replace. ;)

If you want to give Linux a spin, then you could try a Live CD like Knoppix. Nothing to install, and you can be up and running in a few minutes.

9
Ingredients / Re: Hops list
« on: Today at 06:47:41 AM »
Thanks for sharing! I forsee this being a major timekiller for me in the near future...

10
Other Fermentables / Re: cider with wlp 070 bourbon
« on: Today at 04:52:53 AM »
This mead seems to be finished after 2 weeks at FG 1.060............I think it is too sweet.
Any suggestions?  Will this yeast take it down more than a few points or should I consider another option?

SG 1.150

I could go with a WLP 099 super high gravity yeast that can ferment up to 25%

You sure it's finished that soon? My big meads are still slowly finishing up the last 10-20 points through weeks 3-4. Of course, that's with 71B. I have no experience with this yeast. What's your fermentation temp?

11
Commercial Beer Reviews / Re: Victory Swing - Session Saison
« on: April 22, 2014, 09:19:11 PM »
Bummed to hear about the Victory Saison, but you can't brew a saison without a true saison yeast, IMO. I'm guessing they're probably just using their Golden Monkey yeast on this.

I use 3711 myself, but if I don't mash high it tastes like it is watered down and boring.

Interesting. I have a hard time picturing a watered down/boring beer from 3711. Everything that yeast touches turns to gold for me. My Saison goes from 1.040 down to 1.004 or so, but still has a great mouthfeel. I do mash at 158 for that one, but I don't have to go up to 162 like I do for most other session beers - the yeast leaves behind a nice mouthfeel on its own. My tips are to target a low mash pH (5.2) and carbonate highly. It comes out like a dry white wine.

12
Hop Growing / Re: Organic Rhizomes vs. Non Organic
« on: April 22, 2014, 08:59:20 PM »
One thing to consider about organic plants is that you run a greater risk of introducing pests that may not currently be an issue in your garden when transplanting organic plants. I've (unfortunately) had to stop using a local organic nursery because some bugs were hitching a ride on their plants.

I think this will be far less of a risk from rhizomes or bare rootstock than potted plants, but it is still something to consider.

13
Ingredients / Re: Cocoa powder
« on: April 22, 2014, 12:59:43 PM »
They have a variety of cocoa powders, our did when I got some last. it was 100% cocoa content. As I said may not be available every where

It is 100% cocoa, but some of the fat (i.e., cocoa butter) is still in there. Unprocessed cacao is approximately 50% fat. Powder has had much of the fat expelled, and is typically in the 20-24% cocoa fat range.

14
General Homebrew Discussion / Re: Beer and Wine Journal
« on: April 22, 2014, 12:29:33 PM »
+1 - It is a really great site, as I had expected given Chris's history as editor of BYO. He's quite responsive to comments and questions on the site as well.

15
Ingredients / Re: Azacca Single hop IPA tasting notes
« on: April 22, 2014, 12:13:36 PM »
Thanks for sharing your results. Now I'm really excited to brew with this one!

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