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Messages - erockrph

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1
FYI, your choice of chalk was likely the reason your mash pH still ran low. It's not all that soluble in the mash.

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2
Beer Recipes / Re: beer tastes and kinds
« on: February 20, 2017, 08:05:31 PM »
I agree with big Scottish Ales and Doppelbocks - these are definitely what jumps to mind when I think malty sweet. American Amber is another choice. And if yeast character is important, then I'd go with Dunkelweizen.

3
Ingredients / Re: First lager- Vienna lager
« on: February 20, 2017, 08:01:03 PM »
Sterling, Mt. Hood, Liberty, and Crystal, and Ultra are pretty much interchangeable, and all are delicious.
In a recipe like this, definitely.

To the OP, your recipe looks tasty - and it should be ready in plenty of time for Cinco de Mayo. I'm brewing my first Vienna lager in a couple of weeks myself, but I'm shooting for something closer to Negra Modelo. One of my brewing goals for this year is trying to keep something seasonal on tap at the appropriate times, and Vienna fits the bill for the spring.

4
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 12:57:03 PM »
I am really disappointed by the decision to drop 2000 and 2001.  2001 is better than 2278, at least for me to get that little hint of diacetyl.
I'm just glad they kept 2278! In my experience, it's the best lager yeast out there for IPL's and other crisp, hop-forward lagers.

5
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 11:30:21 AM »
Interesting that both Budvar and PU made the list. Guess no one brews Bo Pils much anymore?

Hoping that this makes room for Unibroue to be year-round...

6
Yeast and Fermentation / Re: How many packets of dry yeast
« on: February 18, 2017, 09:06:06 PM »
Bry-97 = Ballantine Ale

=Wyeast 1272
Which is WLP051, but in this case the dry is a slower starter than the liquid equivalents, if that matters to you.

Belle Saison is likely equivalent to WY3711, although I haven't heard confirmation. Tastes and performs pretty similar to me.

K97 is equivalent to WY1007 from what I understand as well.



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7
All Things Food / Re: Looking for a good ginger beer recipe
« on: February 16, 2017, 09:51:08 PM »
I want to try this with young ginger. I just bought a big hand of it.
That's the way to go. I had some nice fat ones lately that were the consistency between a parsnip and a new potato when cutting them. Nothing like fresh ginger for this.

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8
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 12:55:07 PM »
I think that another thing being missed here is that BIAB wort is awfully cloudy even without squeezing the bag because there is no vorlauf. Most BIABers use a fine mesh bag, so the final squeeze isn't pushing out much solids to speak of.

Speak for yourself -- I BIAB *and* sparge *and* vorlauf to get it clear.  Where there's a will there's a way, and I know there's probably 1000 different ways to BIAB.  We aren't all doing it the same way, and I do NOT think there is any "standard" way of doing it, like there is a little more for, say, fly sparging.

Fair enough, but I think many (if not most) BIABers are doing this as a 1-vessel system. In those cases vorlauf isn't particularly easy to do.

My main point is that bag squeezing isn't likely to be what's going to turn an average BIAB wort from clear to cloudy. And in my experience it doesn't matter whether it's clear or cloudy at that stage in the process anyways.

9
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 12:47:17 PM »
I don't have a thin profit margin to worry about. And the chickens don't care if it's wet. If there is a beer quality increase from bag squeezing it ought to carry over to batch spargers
Batch spargers can easily add more liquid along with the extra grain to net the same volume. If you're working with a single pot, then it is really more about your yield (i.e., your finished volume of beer per batch) than simply the extra few points of extract.

10
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 12:15:20 PM »
I don't have a thin profit margin to worry about. And the chickens don't care if it's wet. If there is a beer quality increase from bag squeezing it ought to carry over to batch spargers

Was there an assertion that beer quality increased by bag squeezing?  If so, I missed it.
Right, and therefore if something doesn't increase quality, why do it? In this case the squeeze might save $1. I assumed that adding a dollar might fix the implied possible problem, since it seemed to point to clear sweet wort not always happening due to the squeeze. It seemed like the concensus was to keep squeezing, so I assumed the squeeze must be improving the beer for some folks. Hence, my curiosity on whether these same folks would recommend pressing every last drop out of a batch sparged "normal" beer.

Carrying this out, why not do a congress mash?
Clear wort doesn't increase my quality, but bag squeezing improves my quantity. I don't do it for the extract, but for the yield - and I suspect most BIABers do it for the same reason. Plus, it doesn't add any significant time for me. I spin the bag tight and place it on a colander to drain. When the flow slows to a drip, I repeat. There's no need to sit there and squeeze the snot out of the thing for 15 minutes to get the last 3 ounces out of the bag. But the extra quart or so on a 3-gallon batch is worth the minimal effort.

I think that another thing being missed here is that BIAB wort is awfully cloudy even without squeezing the bag because there is no vorlauf. Most BIABers use a fine mesh bag, so the final squeeze isn't pushing out much solids to speak of.

11
All Things Food / Re: Looking for a good ginger beer recipe
« on: February 16, 2017, 11:59:35 AM »
I brewed batch #3 just a little while ago, and although I haven't tasted it yet, I might have to try the simmer route instead of ground ginger unless the results are amazing. The dried ginger turns everything to sludge and is really hard to keep out of the packaged product. I'm going to let it sit overnight in my kegerator in hopes of cold-crashing out as much of the ginger particles as possible in the bottle.

Here's the recipe (although I lost a bit of the steeped syrup so all bets are off on the accuracy of this)

Steep in 8oz H2O for 3 hours
86g fresh diced ginger
120g turbinado sugar
2 Tbsp ground ginger

Add to ~3/4 juice of one lime, fill to 1 liter with ice water, force carb at 30 PSI

Tasting notes in another day or so
I tasted this batch last night. The heat was there, but I was missing a lot of the fresh ginger character I got from prior batches. I think part of that is that I spilled more of my syrup than I thought. (There was a lot of sludge from the ground ginger that I tried to avoid and made a mess in the process) Not only was there less fresh ginger character, but there was less sweetness as well.

The ground ginger seems to be adding heat but no flavor. Also, I think the lime juice definitely boosts that fresh character that this batch was missing. I added some True Lime to my glass and it added back some of that brightness I was missing.

It looks like I will be moving back closer to batch #2 the next time around, but I haven't given up on the ground ginger yet. I'm thinking 1-2 tsp rather than Tbsp for the next batch, plus the full juice from 1 lime again.

12
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 09:01:49 AM »
I do BIAB with a good squeeze or three.  My wort never starts out clear but my beer ends up clear and tastes good.  I see some comments from folks who say they love how clear their wort is going into the boil.  Why is that a good thing?  Can I improve my beer by improving the clarity of my wort?
I say experiment for yourself and see whether you notice an improvement. But if you like how your beer tastes, don't feel the need to try to fix something that isn't broken.

FWIW, I BIAB, but in a cooler rather than the kettle (to help maintain mash temps primarily, but I have since found other benefits that work for my brewing). I squeeze the grain bag, because that gets me to a consistent efficiency % that I have calibrated my system to. I end up with cloudy wort in the kettle, but my finished beer turns out fine.

One test that I have done is adding a vorlauf prior to pulling my grain bag. I ended up with clearer beer into my kettle, but I noticed no difference in my finished beer. Needless to say, I don't bother with a vorlauf anymore. I'm looking to simplify my brewday whenever possible, and this step didn't prove to be worth the extra time for me. YMMV, but if there's a way to test it for yourself, I'd encourage you to do so.

Regarding efficiency, I don't know if squeezing a grain bag is an apples-to-apples comparison with oversparging. Both increase your efficiency, but squeezing doesn't change your pH or sugar concentration. It merely reduces your loss to grain absorption/dead space.

13
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 06:37:55 PM »
Happy Birthday, Denny!

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14
All Things Food / Re: Looking for a good ginger beer recipe
« on: February 13, 2017, 06:46:03 PM »
I brewed batch #3 just a little while ago, and although I haven't tasted it yet, I might have to try the simmer route instead of ground ginger unless the results are amazing. The dried ginger turns everything to sludge and is really hard to keep out of the packaged product. I'm going to let it sit overnight in my kegerator in hopes of cold-crashing out as much of the ginger particles as possible in the bottle.

Here's the recipe (although I lost a bit of the steeped syrup so all bets are off on the accuracy of this)

Steep in 8oz H2O for 3 hours
86g fresh diced ginger
120g turbinado sugar
2 Tbsp ground ginger

Add to ~3/4 juice of one lime, fill to 1 liter with ice water, force carb at 30 PSI

Tasting notes in another day or so

15
Ingredients / Re: Lemongrass
« on: February 13, 2017, 01:34:48 PM »
Well, looks like I handled the lemongrass wrong. I didn't pulverize it just shredded it. Almost no lemongrass flavor. Back to the drawing board.

I love the idea of Lemondrop hops except that I'm not sure how easy they would be to obtain in bulk. This is for a local organization (Huntsville Botanical Society) and they want to keep it on draft and in bottles so I'd have to have a contract for the hops or they would have to be plentiful on the spot market, but I will look into their availability. Thanks for the suggestion.
Not sure how much you need, or how much you pay per pound on the pro market, but YVH has 13 pounds in stock from the 2015 harvest on sale right now:

http://www.yakimavalleyhops.com/product_p/hopslemondrop1-2015crop.htm

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