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Topics - erockrph

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1
General Homebrew Discussion / You know it's a good day...
« on: November 07, 2016, 05:48:14 PM »
When you come home to a new package of experimental hops to test:

I am very excited to try these out. Pat sent me a sample of his X-17 hops last year and they were phenomenal. I know very little about these new hops other than what I'm reading on the analysis sheet. Judging by the oil content, and amount of beta-pinene and linalool, if I had to guess I'd say this has the potential to be Simcoe-esque, but that is really just a WAG at this point.

Here's my write-up of X-17 from last year. I'm due for another round of hop trials soon, and the C148 will definitely be one of them.

http://hopwhisperer.blogspot.com/2015/12/x-17-hops-tasting-notes.html

2
All Things Food / Caipicello
« on: September 09, 2016, 05:31:21 PM »
This idea came to me in a caipirinha-fueled moment of creativity. At first I was just thinking a way of flavoring some sugar cane to use as swizzle sticks, but then I realized that the liquor left behind is probably going to be pretty damn good, too.



I'll check back in on this in a month or two. It's just Mason jars packed tight with alternating layers of sugarcane sticks and lime slices, covered in cachaça.

Sent from my XT1585 using Tapatalk


3
Beer Recipes / Converting a Cream Ale recipe to a CAP
« on: July 28, 2016, 07:03:06 PM »
I tragically lost a great batch of Cream Ale to a leaky picnic tap, but I'm just too ADD of a brewer to make the exact same beer twice in a row. I was thinking of taking the same grain bill (80% 2-row and 20% flaked corn) and brewing a CAP instead. I'd swap the hops for about 45 IBU of Cluster and swap the US-05 for 34/70, but everything else would be pretty much the same. Does that sound right, or am I missing something? Is 6-row a requirement for the style, or will 2-row make a good CAP?

4
Other Fermentables / Watermelon mead
« on: July 24, 2016, 07:56:23 AM »
I've been on a big watermelon kick this summer, and got to thinking about brewing a watermelon mead. Has anyone here ever brewed one? My thought was to handle it like a cyser - replace all the water in the mead recipe with watermelon juice. My only concern is that watermelon is so subtle that even at 100% of the liquid content it might not be particularly flavorful.

I'm thinking of targeting the 8-10% ABV range, and using lemon juice if needed to boost the acidity at the end.

5
General Homebrew Discussion / 120F Whirlpool hop addition only
« on: July 09, 2016, 09:50:04 PM »
I ended up finding myself with enough time for a quick extract brew tonight, so I brewed something I've been wanting to experiment with for a while. I brewed my usual extract IPA recipe, but with the only hop addition being a huge whirlpool addition (8oz in 2.25 gallons) at 120F for one hour.

Theoretically, there should be virtually no isomerization of alpha-acids at that temp. It will be interesting to see how much perceived bitterness there will be. I do plan on sending a sample out for analysis to see what the measured IBU level is as well. Stay tuned.

6
I'm taking my first shot at a Cream Ale tomorrow. I have most dry yeast strains at my disposal, including US-05, Notty, BRY-97, and 34/70. US-05 is the front-runner, but does anyone have any other suggestions? Any recommendations for a fermentation schedule?

7
Ingredients / Kazbek hops
« on: June 21, 2016, 09:35:09 AM »
Has anyone ever used them? The descriptions range from Saaz-like and herbal, to Saaz-like with strong citrus notes (lemon/grapefruit). They sound a bit like Motueka to me, and have about 1-2 times the oil content.

I picked up a 4oz bag from Farmhouse to try out. I have a 100% Red X saison with Belle Saison and a whirlpool-hopped Pils on deck soon, and I'm thinking of using it in one of those - possibly in combination with Motueka. I'll post back with some tasting notes once the beer is ready.

8
Kegging and Bottling / Cold-brew coffee on tap?
« on: June 14, 2016, 07:27:55 AM »
Has anyone here ever kegged iced coffee? With the summer just about here, I'm trying to keep my iced coffee expenditures down. I've been brewing my own cold-brew to try to bypass the drive-thru in the morning, but if I don't get a chance to make the next day's batch as soon as I get home from work it isn't ready for the next morning.

I was thinking of making a gallon or two at a time and keeping it in a keg so I always have coffee available. My biggest concern is that I only have CO2 gas to push it, and I don't want coffee soda. Can I just unhook the gas and open the PRV until it stops hissing, or will that still leave enough CO2 in the headspace to dissolve in the coffee a bit?

9
Ingredients / Free flat-rate shipping at AHS
« on: May 27, 2016, 12:55:44 PM »
I mentioned this in another thread, but Austin Homebrew Supply is offering free flat-rate shipping on orders over $50 this weekend. There are some exclusions (kegs for one thing), but I love these deals for stocking up on base malts in 10-20 pound quantities. Needless to say, I will be stocked up on Red X malt for a while.

10
Beer Recipes / "Juicy" IPA
« on: April 17, 2016, 01:51:53 PM »
While I haven't tried any of these new "NE IPA" beers, I thought I'd take a stab at something in the ballpark to see if there's anything to it. My typical house IPA isn't that far away in hopping approach, so I'm mainly just adding a large amount of torrified wheat and some flaked oats to my usual IPA. I'll be interested to see what differences I might notice.

Giving 1469 a shot as the yeast, since the NE style seems to be using flavorful English yeast. I love me some TTLL, so I figured what the hey. Shooting for 120ppm Cl, 80 ppm SO4 and 50 ppm Na, to keep the minerality on the moderate side but still goose the fullness a bit. Also trying a 60-60 step mash just for the hell of it. If it really helps dry the finish but boost the mouthfeel in a lager, then that certainly fits this style as well.

Title: Hop Drippins

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.045
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.060
Final Gravity: 1.012
ABV (standard): 6.4%
IBU (tinseth): 59.51
SRM (morey): 6.02

FERMENTABLES:
3.75 lb - Belgian - Pilsner (63.2%)
6 oz - Belgian - Aromatic (6.3%)
1 lb - Torrified Wheat (16.8%)
5 oz - Flaked Oats (5.3%)
8 oz - Cane Sugar (8.4%)

HOPS:
2 oz - Citra, Type: Pellet, AA: 14.8, Use: Whirlpool for 60 min at 120 °F
1.5 oz - Enigma, Type: Pellet, AA: 18.1, Use: Whirlpool for 60 min at 120 °F
2 oz - Nelson Sauvin, Type: Pellet, AA: 16, Use: Whirlpool for 60 min at 120 °F
1 oz - Citra, Type: Pellet, AA: 14.8, Use: Dry Hop for 4 days
1 oz - Nelson Sauvin, Type: Pellet, AA: 16, Use: Dry Hop for 4 days
1 oz - Enigma, Type: Pellet, AA: 18.1, Use: Dry Hop for 4 days
3.6 oz - Hop Shot, Type: Pellet, AA: 2.5, Use: Boil for 60 min, IBU: 59.51

MASH GUIDELINES:
1) Infusion, Temp: 145 F, Time: 60 min, Amount: 12 qt, Beta rest - 153F strike
2) Infusion, Temp: 162 F, Time: 60 min, Amount: 16.5 qt, Alpha rest +4.5 qt @ boiling

YEAST:
Wyeast - West Yorkshire 1469

TARGET WATER PROFILE:
Na: 50
Cl: 120
SO4: 80

Water Notes:
2 mL Lactic
2.2 g Gypsum
1.7 g NaCl
1.5 g CaCl2

NOTES:
3.6 mL of Hop Shot needed at 60 minutes. Targeting ~60 IBU

11
Commercial Beer Reviews / Rodenbach Caractere Rouge
« on: April 14, 2016, 07:26:08 PM »
As much as I enjoy bold, aggressively tart and funky sours, every time I have something from Rodenbach I am reminded that you can have an amazing sour beer without going full throttle on everything. Caractere Rouge has a perfect balance between tartness and a touch of malt sweetness that makes a fantastic base for the big berry character it has going on.

On one sip I get raspberry preserves, and on the next I get fresh homemade cranberry sauce. The fruit character is powerful, but doesn't overpower the malt. There is just a bit of Brett character, mostly Orval-like pineapple and cherry pie, but at a background level.

This beer gets it right in every way. The craftsmanship is top notch. If you're looking for something special, this one is well worth the investment.

12
Yeast and Fermentation / S-189
« on: April 02, 2016, 07:27:37 AM »
I just tapped my first lager using S-189, and I'm not sure what I think of it yet. The fermentation character reminds me more of WY2007 than the German lager strains I've used. I don't know if it's low sulfur or something else, but it's lacking the fermentation character that I seem to get from something like 34/70. That on its own isn't necessarily a bad thing, just different.

What I'm not so sure on is this flavor I'm getting the really reminds me of sake for some reason. It's not quite hot, or sweet, or fruity, but some combination of the three. I don't think it's estery, but maybe it's a low fusel note. It's a low note, but it was unexpected for me. I haven't decided whether I'm OK with it or not yet. I'll come back to it in a week or so and reassess.

This was my challenge extract beer, so I decided to go low-tech on fermentation. I let this run at ambient in my basement (mid 50's). Maybe that's too high for this strain? Any thoughts from someone who has used this yeast? Has anyone gotten this fermentation character before?

3 gallon Recipe FWIW:
3lb Pilsen DME
8oz Munich LME
4oz CaraFoam
20 IBU Hallertau mf @60 min

1.049 OG, 1.010 FG

13
Other Fermentables / Citrus in meads
« on: March 03, 2016, 09:33:21 AM »
Does anyone have any recommendations for the best way to use citrus in meads? I've always been afraid to drop the pH too low and have the yeast stall out on me. Is it better to wait till secondary to add the fruit? Any suggestions on the best way to add the fruit, and/or how much? I'm planning on a tart, slightly sweet lime mead with a hint of ginger, in the 8-10% abv range. I'm looking for a big lime flavor.

14
The Pub / Boring 92 beer selection
« on: February 24, 2016, 08:17:44 AM »
I have to admit that I am now officially a spoiled beer snob. Last night I went out with some friends to a pub that heavily promotes their large beer selection. I spent a good 10 minutes going over their beer menu and was really rather disappointed. Ten or fifteen years ago a bar that offered 30 or more beers was generally a place that I'd go out of my way to visit just for the beer selection.

This bar had over 90 beers available, but the choices were primarily the flagship beers and IPA/Session IPA/Specialty IPA's from many big regional and national craft breweries. There were no sour beers, little to no presence from our up and coming local scene, and barely any imports. The only German lager was Warsteiner, they only had 2 English ales, and despite being called "The Abbey", the only trappist beer on the list was "Chimay" (your guess is as good as mine as to which Chimay it is). I normally get a sampler tray or two at a bar like this to try out all of my "want list" from their beer selection. Last night I struggled just to find two different beers that I wanted to drink.

The kicker for me was the sign for the Goose Island Tap Takeover in the men's room. I've come to the realization that "craft beer" is on its way to killing real craft beer.

All that said, the food was excellent and the beer was served properly and in good condition. I really enjoyed Old Speckled Hen on draft. I've only had it in clear bottles and nitro can in the past. On tap with the proper CO2 carbonation it is a really nice beer.

15
The Pub / Wine bottling mishap
« on: February 18, 2016, 06:29:24 PM »
Just saw this posted on Michael Fairbrother's Facebook feed and laughed by butt off:

https://youtu.be/XPIw6eRW_Bg?t=64

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