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Messages - erockrph

Pages: [1] 2 3 ... 358
1
General Homebrew Discussion / Re: Here how.....
« on: May 28, 2016, 06:14:12 PM »
My wife would just ask "can I recycle this one or do we need to keep it?"

Sent from my XT1585 using Tapatalk


2
Ingredients / Re: Free flat-rate shipping at AHS
« on: May 27, 2016, 06:33:20 PM »
I've done a hoppy red lager with Red X before and it was pretty nice. I'll probably go that route again. A non-hoppy red lager (a red Maerzen is probably what it would be closest to) is probably also on the docket as well. I think first up will be a red saison for the summer, maybe with some fruit.

Another thought I had would be a red NE IPA. I wonder how the Red X would show up with some haze.

3
Ingredients / Re: Free flat-rate shipping at AHS
« on: May 27, 2016, 01:01:19 PM »
Isn't free shipping inherently flat rate?
Yeah, although in this case they mean that orders that normally qualify got their $7.99 flat rate shipping ship for free instead.  :P

4
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.

5
If you're looking to pull the trigger right now, I think Austin Homebrew Supply has the best deal currently. New 2.5 and 5-gallon kegs are $79.99, which is the same as when AiH goes on sale. They also have a free shipping promotion for orders over $50. Kegs are excluded, but you can do what I just did and buy your kegs on one order, then place a second order for all your supplies - taps, hoses, disconnects, spunding valve, etc.

AiH has slightly better prices, but don't have free shipping.
http://www.homebrewing.org/AIH-New-Double-Rubber-Handle-25-Gal-Keg_p_5101.html

Should be the exact same kegs.  AiH bought Austin last year.
Pics on AHS site show the same make/model as the ones I got from AiH last year, except the new ones are NSF 9001 certified. I didn't know they were bought by AiH. That's good to know.

So, buy the 2.5 gallon kegs off AiH and the supplies from AHS. :)

6
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 27, 2016, 11:25:32 AM »
I dunno, my IPA's are plenty hazy just from dry hops. My "NE IPA" that I brewed recently was just my usual IPA using 10% flaked oats and 10% torrified wheat. It came out opaque without any flour, pectin, fruit puree, etc.

It sounds like some breweries are going through awfully extreme measures for this...

7
Kegging and Bottling / Re: Mead Bottling
« on: May 27, 2016, 10:29:35 AM »
I typically make stronger, sweet meads (dessert wine style), and I'm usually the only one drinking them. I also typically brew 1-2 gallons at a time. I'm also the only one drinking them. Because of that, the best option for me is to use the 187mL champagne "splits", which is plenty for 1 sitting for me. My LHBS sells ones that can be capped with a regular crown cap. My meads are still, so no priming sugar is needed.

8
Look at the price point of the various kegs you're looking at. Generally, there is little to no cost savings at the smaller sizes. In fact, a new 5 gallon keg often goes for the same price as a new 2.5 gallon one. You're not saving much by going to the smaller size, and you'll be kicking yourself the one time you need a 2.5 gallon keg and only have a 1.75 free. The only reason I'd want the smaller keg is if I was under space constraints and that was the only size that would fit.

As a matter of fact, if you're planning on fermenting in them, then I'd just spring for a 5-gallon right now so that you could move up to 3 gallon batches at any time if you ever felt like it.

If you're looking to pull the trigger right now, I think Austin Homebrew Supply has the best deal currently. New 2.5 and 5-gallon kegs are $79.99, which is the same as when AiH goes on sale. They also have a free shipping promotion for orders over $50. Kegs are excluded, but you can do what I just did and buy your kegs on one order, then place a second order for all your supplies - taps, hoses, disconnects, spunding valve, etc.

I'd also recommend one of the small portable CO2 chargers that runs off the 16g CO2 cartridges. One of the big advantages of small kegs is that they are easily portable. The mini chargers are great for bringing a keg to a party, tailgating, etc.

9
I'm a Disney head to Eric. You can actually get a ton of great beer there. Have you used the Beers and Ears app?
I have not, but I'll have to check it out next time. We do hit the biergarten as our lunch stop while in Epcot, and that's generally a guaranteed win. The tap list varies a bit, but I was psyched to get a liter of Warsteiner Dunkel this time around.

10
Nice!

Supposedly the only sake the Japanese will drink warm is the bottom shelf crap. If it's good stuff, you're ruining it by warming it up.

I generally prefer chilled Nigori (juicy :P) sake, but something like run of the mill Gekkeikan or Hakutsuru is fine warm, chilled, or pretty much anywhere in between.  I wouldn't warm anything ginjo or better though.
I love Nigorizake, but it needs to be fresh. My favorite part of my yearly trip to Disney is picking up a bottle of good sake at Japan in Epcot.

11
Yeast and Fermentation / Re: Kolsch W-177
« on: May 24, 2016, 06:12:18 PM »
First and foremost, glad to hear you are here to tell your tale. Sending good juju out your way.

Secondly, I will be very interested to hear your results. Are you going to brew warm, cool, or both? It would make for an interesting split batch.

12
I had some great beers from Bairds while eating at Morimoto Asia in Downtown Disney last week.

The Angry Boy Brown Ale was fantastic.
I'm jealous - I tried to convince the family to go when we were there in March, but no takers.

I ate at Morimoto's in Philly about 10 years back, and it was by far my greatest dining experience ever. I still remember just about everything I had:

Yuzu Martini with an edible flower floated in the glass as garnish
Tofu made tableside, served with snow crab sauce
Fugu - I ordered Nigiri, but I regret not ordering as sashimi
Chilean Sea Bass with black bean sauce

What was most memorable was that you could pick out each ingredient in each dish. There were no big flavors; everything seemed almost understated, but that allowed even the most delicate ingredients to shine through. I was truly blown away by the whole experience.

13
Nothing wrong with Kirin Ichiban. It is my go-to beer for sushi, and I make no apologies for it. There are some beers that set the mood for a particular meal, even if it's not something you'd typically get on its own. For me, when I'm going out to eat it's Kirin with sushi, Negro Modelo with Mexican, and PBR with BBQ.

As far as the sake goes, I can't do the hot stuff. But I love a good cold glass (or 4) of a nice sake. In fact, you have inspired me. I just poured myself a glass of Ty Ku Black to kick off my evening. Kanpai!

14
First of all, I agree with most of the comments so far. WLP570 is quite an attenuative yeast. It is supposed to finish dry. Target FG on a recipe is just a guideline. Your system will likely produce different results. I wouldn't sweat the low FG - it's much better than too high. And by letting it get up in the 80's, you may indeed end up with some hot alcohol. Let your palate be your guide, and prepare to let it sit if needed.

I recently brewed a Belgian IPAish-type thing using WLP570. I don't think you have to worry about under-bittering your beer. In fact, I think the biggest fault I find in Belgian IPA's is that too much bitterness starts to clash with the yeast. All late hops is the right approach, IMO. I'm curious to hear what you think about Nelson in this beer.

15
Commercial Beer Reviews / Re: NE IPA reviews
« on: May 24, 2016, 01:05:05 AM »
I knew it would be unlikely that the winner would go unassisted.
Is your NE IPA ready yet?
Sort of. I used a massive dry hop with pellets only and there's still a raw hop flavor and bitterness that hasn't finished dropping out yet. I don't really get any of the grittiness that Denny picked up on. Since I bittered it like a normal IPA rather than a light APA and used my normal sulfate adjustment, I think it holds up to the extra body just fine. It's really more of an IPA with flaked grain than a full-on NE IPA. I'm hoping I can give a more thorough evaluation soon as the raw hop character falls out.
Did you put the flaked grain in the boil or the mash?
Mash. Protein haze is OK, starch haze not so much, AFAIC.

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