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Messages - erockrph

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1
Other Fermentables / Re: Servomyces as yeast nutrient in mead
« on: July 13, 2014, 07:49:04 PM »
I think the Servomyces will be a help even without the DAP. I'm not sure whether there's an organic source of FAN, but it may be worth looking into.

2
Commercial Beer Reviews / Re: B Nektar Zombie Killer
« on: July 13, 2014, 10:22:52 AM »
Thanks for the FG measurement. That definitely helps me target something if I'm going to try this myself.

I also have Black Fang and Dwarven Invasion in my fridge. Looking forward to trying them out soon.

3
Other Fermentables / Re: Servomyces as yeast nutrient in mead
« on: July 13, 2014, 06:49:35 AM »
Are you comfortable with using DAP? I honestly think the specific yeast nutrient in the staggered yeast nutrients isn't critical, but the DAP is a requirement.

4
Yeast and Fermentation / Re: Bottling likely infected beer
« on: July 12, 2014, 07:32:18 PM »
Congrats on your well-brewed saison! I'll echo what has been said so far. It sounds like your brew has turned out pretty much how I'd expect. Let it sit another week or so before bottling. Believe it or not, it may not be finished yet.

5
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 12, 2014, 11:25:34 AM »


Occasionally, when I want to use the same yeast twice in a row, I'll make a double sized starter and split it in half.  Use one half immediately and save the other for the next batch.  That seems to work well for me.   

I do this pretty often when I actually need a starter (which is generally just for lagers, since I brew 3 gallon batches). I figure if I'm growing a pitch I might as well make enough for two beers.

So, question to the yeast experts in the audience - how long would you say is too long to hold on to some yeast slurry under beer in the fridge I'd you're planning on making a starter with it prior to pitching?

6
The Pub / Re: Whiskey
« on: July 11, 2014, 08:25:55 PM »
Whenever I see a bottle of Old Grand Dad I get George Thorogood stuck in my head. Not a bad soundtrack for my Friday night...

7
Commercial Beer Reviews / B Nektar Zombie Killer
« on: July 11, 2014, 08:05:53 PM »
Until now, the only commercial meads I've had have been from Moonlight Meadery. Great meads, but their take is very much the big, sipping mead style; in the vein of a big red or dessert wine. To date, all my homebrew meads have been modeled after this style of mead, since it's all I really know and I'm a big fan of it.

I just came across B Nektar in my area for the first time, so I grabbed a few of their meads to try. The first one I'm trying is Zombie Killer, which is a 6% cherry cyser.

This is something I can easily put down in mass quantities. The nose is apples with a cinnamon spice note. Flavor is cider first, with slightly tart cherry highlights. As the fruit fades, the honey starts to assert itself. The finish is a nice honey note, along with a hint of cinnamon. Sweetness is off-dry with light carbonation.

I get that cinnamon note in a lot of wildflower honey, so I'm guessing that's where its coming from, but I've gotten it from apple cider before as well. This honestly has given me a whole new outlook on mead. Great stuff. This is a bit transcendent experience for me. It definitely makes me want to brew a batch or two of this type of session mead.

8
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 11, 2014, 07:28:12 PM »
Great info. One of the reasons I was hesitant as a newbie to reuse yeast was I thought I was doing it wrong (or at the very least, half-assing it) by not washing my yeast. Now my only reason is that I don't want to catch s*** from my wife for all the mason jars in the fridge.

9
Other Fermentables / Re: Need a good strawberry mead recipe, 1 gallon
« on: July 11, 2014, 07:14:11 PM »
I've only used 71B for meads. About 1.145-1.150 is a good target for OG for a sweet mead. Should finish around 1.020-1.030 range with proper fermentation (staggered nutrients, degassing, cap management, temp control, etc.).

I did a strawberry mead similar to what you're describing last year. Two pounds/gal of strawberries in primary and again in secondary, plus 4oz of blackcurrants in primary for a little tannin. The strawberry is underwhelming, even at 4lb/gallon. The only thing I haven't done yet is add some acid blend. I'm hoping that may amp up the strawberry a bit.

10
General Homebrew Discussion / Re: Free Beer Bottle Labels
« on: July 11, 2014, 08:00:52 AM »
I think there is a devolution in home brewing. At first its all about the name of your beer and a cool label idea. You eventually quit making labels (usually about the time the beer starts getting drinkable), and eventually you even quit naming them. I call my two best beers Scottish and APA. I might throw a name on something im experimenting on, like James' Brown or Bing Quadsby. My labels are a peice of blue painters tape on the keg handle.

+1 - I was so into designing labels when I first started brewing. Now I don't even bother giving them funny names in my recipe software, because I can never remember whether "Fizzy Yellow", "Kraut Pee", "Skunk Pee" or "Asparagus Pee" was the version of light lager that I actually wanted to brew.

11
General Homebrew Discussion / Re: Is it true?
« on: July 11, 2014, 07:56:51 AM »
Das ist Dunkel Jim


12
Beer Recipes / Re: A better light lager?
« on: July 11, 2014, 06:20:20 AM »
Interesting difference of opinions here. A lot of the suggestions are along the line of brewing a Helles. That's in my plans eventually, but not exactly what I was thinking for this brew.

The American Oktoberfest comment is actually spot-on. I had an Oktoberfest in my first keg as I was trying to dial in my kegging setup. It ended up overcarbonated and too cold (I couldn't figure out the right spot to stick my Johnson.). It went down super easy and led me down this path.

This beer is basically my fest where I swapped the Vienna for adjunct and dropped the CaraMunich.

As far as 2007 goes, I just don't like that super clean Bud-like flavor that much. I like the faint sulfur note from the 2633. Plus, I'm also due to rebrew my Ofest, so I can just make a big starter to split between the two batches.

As far as the rice solids idea goes, I assume that goes right into the boil, right? What's the difference between that and regular sugar as far as the finished beer goes? I like that idea, because then I don't have to worry about converting adjuncts in the mash and can use a step-down mash like I did with my recent barleywine.

13
Yeast and Fermentation / Re: Buying yeast online
« on: July 11, 2014, 05:32:16 AM »
What gets me is that I can't buy Wyeast local, and several of my favorite strains are WY-only. I think I'm going to have to stash away some 2633 now that I'm brewing more lagers.

14
Kegging and Bottling / Re: Laziness Test
« on: July 11, 2014, 05:25:49 AM »
Spray everything down with Starsan first and I'd say you have at least a 90% chance of still being fine by the time the keg kicks again.

15
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: July 10, 2014, 07:05:36 PM »
Please consider giving a "History of Yeast" talk at the next NHC. This is some truly fascinating info.

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