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Messages - erockrph

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1
Yeast and Fermentation / Re: IPA pitch
« on: April 24, 2015, 09:31:52 PM »
I'm brewing my house IPA, but going with us 05 dry vs the 001 I usually make a starter with. It should be 5.5gallons at 1.068ish. One pack or 1+, I do plan on re-hydrating. What say you?

One pack will work fine, Frank. I use a pack of it up to ~ 1.070 OG - well above that I'll use 2. No worries !
+1 - one packet of US-05 will be fine even sprinkled dry up to the mid 1.070's in my experience.

2
All Grain Brewing / Re: beating a herd of dead dry-hops
« on: April 24, 2015, 09:26:34 PM »
Since I use cheap 05 for most of my clean hoppy American styles I don't worry about saving the cake so I simply wait for fermentation to complete, dry hop in primary, cold crash for a few days after and keg. Works well with no discernible loss of aroma.

In certain cases or just for the hell of it I will also dry hop in the keg but not very often. I've also found that using a lot of late addition and steeping hops really helps retain a lot of the hop aroma profile and have actually been able to reduce some of the dry hop quantity as a result. For example, I have found in my IPA I like 2oz at flame out with a 20 minute whirlpool/steep and 3oz of dry hop vs the 5oz of dry hop I used to do for 5 days in a 5 gallon batch. YMMV :)
This is pretty much what I do, with the exception of hop quantities for an IPA :)

3
Kegging and Bottling / Re: Kegerator/ Fermentation Chamber
« on: April 23, 2015, 06:00:45 PM »
Yep, this is exactly what I do. I got a smallish chest freezer for use as a lager chamber. Then I realized that I could fit a few 2.5 gallon kegs in it. I was starting to get fed up with bottling at the time, so I decided to go for it. It's a pain in the butt that my kegerator is out of commission while I have beers in active fermentation, but I use that time to drink down my stockpile of commercial brews.

My kegging rig is as simple as it gets. I have a 5-gallon CO2 tank and a couple of picnic taps. I don't have any kind of manifold to run multiple kegs off the CO2. I simply move the CO2 line to whatever keg I'm dispensing off of. I can't force-carbonate multiple brews at once, but otherwise I get by alright.

My next upgrade is a real-deal commercial kegerator. I'm getting sick of having to run down to my basement every time I want to pour a beer. But until that happens, this is a good entry into a kegging setup. I have no plans to add any collar or faucets to my freezer. Whenever I get a kegerator it will revert back to being a full-time fermentation chamber.

4
The Pub / Re: Blood Iron Surplus - Anyone?
« on: April 23, 2015, 04:35:22 PM »
I can't blame your doctor for advising you to moderate your alcohol intake. Dietary iron is rarely the cause of elevated serum iron. Hepatitis, hepatic necrosis (i.e., liver cell death) and long-term alcoholism are some of the most common causes if increased serum iron levels. If your LFT's are normal, then you're probably OK with that, but it can't hurt to be prudent.

It is also a potential result of some types of anemia, B-6 or B-12 deficiency, anabolic steroids (among other medications) and certain genetic disorders.

5
Yes Mark has some great knowledge and expertise with yeast. Ive tried his approach for my ales with smaller starter pitched at high krausen and cant say I find anything wrong with it. I have not done it with lagers mostly because of the volume of the starter and it worries about pitching all that DME wort into my lager. one day perhaps I will brave it and try and see .....just haven't gotten there yet  ;D
I just tried it with my Märzen yesterday. I also, with some trepidation, cut my usual starter size by about a third, bringing it down to about 7% of the total volume in the fermenter. I brew this recipe all the time, so it should be a good test to see if it has a noticeable difference in flavor (pro or con). I'm hoping that the health of the yeast I'm pitching will offset the reduced cell count, and that since the starter is at high krausen it shouldn't be introducing any oxidized wort character. I have high hopes since the starter took off like a rocket (comparatively, for this this yeast at least) and smelled good at pitching time.

6
The Pub / Re: Brand new beer style...
« on: April 23, 2015, 10:16:58 AM »
I think Dogfish Indian Brown Ale has been around a lot longer than Black IPA has been. So old that it's new again, maybe? :)

7
Beer Recipes / Re: ESB thoughts
« on: April 23, 2015, 07:26:43 AM »
WLP013 also makes a tasty ESB if you only have White Labs available locally, although 1968/002 is my go-to yeast for this style. I do need to branch out and try 1469 soon, though.

8
Beer Recipes / Re: Outer Space IPA
« on: April 23, 2015, 07:04:51 AM »
Apollo + Galaxy should be nice. Another "space" themed hop that you might be able to get your hands on is Southern Cross.

9
General Homebrew Discussion / Re: Beer soap?
« on: April 22, 2015, 09:06:06 PM »
Interesting.  My neighbor makes soap and she recently started homebrewing.  I grow hops so I wonder if she could make me some hop scented soap.
OK, now that's hardcore!
I've started making my own beard oil with the hop oils from http://hopmybeer.com - I call it "Hop on my Face"

Nothing beats smelling like hops first thing in the morning :)

10
Finally brewed my first beer of 2015 today. I had been planning on brewing a hoppy pale lager for a while, but I had a great Märzen at Hofbrauhaus while I was in Florida last week that changed my mind. I made a minor tweak to my Märzen recipe (removing the last of the CaraMunich) and gave that a go.

I also finally was able to use this as a chance to experiment with the "shake till it's foam" starter method. I split my 2L starter into two 1-gallon jugs. It often takes well over a day to see a robust ferment in a WY2633 starter, but by early the next morning after pitching both jugs were chugging along nicely and smelled like a nice lager fermentation with no sulfur to speak of. It looks like 2633 likes this technique.

One other thing of note - this was my first time using Avangard base malts and I overshot my gravities by 4 points. I'll have to take note of that next time.

11
A lot of good points here, and many seem to echo my thoughts. If you're performing flavor analysis, then the results would be most applicable to the target audience that your tasting panel was pulled from. If your tasters are pulled from the typical craft beer fans, then your results can only be generalized to that level of specificity. If your panel are trained tasters (BJCP judges or something along those lines), then your results can only be generalized at that level. I do feel that I have trained my palate beyond the typical beer drinker, so I'd prefer to see tasting panels that use trained tasters. But either way, the results are just as valid.

Something else to consider here is that as brewers, we all tend to have a bias when going through the results of these. It's tough to be objective with these results when we all typically have some prior experience, and/or preconceived ideas regarding the experiment. Not to invalidate anyone's experience, but we all tend to try to find holes when results don't appear to match our own experiences.

The exBEERiments at brulosophy are rarely going to absolutely prove or disprove a hypothesis. That's nearly impossible just due to the subjectivity and variability of tasting, and also given the sample sizes. But they are still great experiments and are excellent discussion points. Several have certainly opened my eyes a bit regarding my own practices. If nothing else, the general lack of consensus on most the the experiments confirms to me that there are many paths to good beer.

12
Yeast and Fermentation / Re: Funktown Pale Ale - The Yeast Bay
« on: April 21, 2015, 11:12:23 AM »
that depends on when the yeast finish fermenting the beer ;D

With brett it's even more important to monitor your gravity and wait to bottle till it stops changing over the course of a week or so.

Although, apparently the trois is not brett. Still it seems to behave like brett so...

I wonder if Yeast Bay is using White Lab's Brett Trois or their own. WLP644 is Saccharomyces, but other yeast suppliers have a different source that is supposedly from Drie Fonteinen.

13
Yeast and Fermentation / Re: WLP 644 genetic results
« on: April 21, 2015, 11:03:00 AM »
Props to White Labs for both doing the research to set this straight, and the transparency in reporting their results.

The more I think about this, the more excited I am at what this may end up meaning for the future of "wild" beer. As far as I am aware, this is the first commercially available "wild Saccharomyces" strain. This is a whole uncharted territory with a lot of potential. We're still just barely getting a handle on Brett. Who knows, maybe Wild Sacc will open up even more options.

Even more interesting is their release of WLP648 - which is speculated to be the BSI Drie Fonteinen strain. Sweet.

So was Brett Trois. I will remain cautious in my optimism.

14
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 21, 2015, 10:20:04 AM »
on occasion. not quite as often as CA though.
And not as strong; that's for sure. The ones I've felt down here in RI have been similar to walking on a cruise ship in medium seas, at best. And those where in the low 3's on the Richter scale

15
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 20, 2015, 09:05:18 AM »
I'm going to add a Spencer Abbey Ale.

Very nice. Are they ever gonna produce enough to ship out of the area ?  Dying to try it at some point.
My brother who works at the Abbey says they are shipping out of state now. If I remember correctly its in most New England states, NY and maybe California and D.C. I wonder if Jonathan, Eric and Darkside are seeing this in VT, RI, and NH.
I'll keep my eye open in RI. I'm pretty sure I've gotten mine in Mass in the past.

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