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Messages - erockrph

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1
I make a nice cream ale using 1056 that's done well in comps. I hold 60F for 4 days, then ramp slowly up to ~ 68F. Makes a really clean beer.

Do you do any extended lagering for it, or do you just cold crash/fine before packaging?

I just cold crash in keg and fine. It's pretty clean right away fermented at those temps. Nothing wrong with a couple of weeks of conditioning, but (once it drops clear) it's ready to drink IMO.
I just tapped this tonight and it is amazing. I followed a similar schedule to yours. I used US-05, held it at 60F for the first 5 days, then let it rise to ambient (67F in my basement during this heat) to finish up. I've been in a bit of a rut lately, so I'm calling this my "Slumpbuster Cream Ale".

2
General Homebrew Discussion / Re: 30m boil help
« on: July 22, 2016, 12:57:58 PM »
Depending on the recipe, you may get a bit more hop flavor if you're moving a 60-minute addition up to 30 minutes. I don't know if there's much you can do about it, but it's something to be aware of.

Another good point.  I think sticking to the neutral types should mitigate or use hop extract for early additions where you don't want any flavor but in some ways I consider this an advantage!

Agreed - for hoppy styles this is definitely a plus. For an American Light Lager it might not be.

3
General Homebrew Discussion / Re: 30m boil help
« on: July 22, 2016, 11:30:47 AM »
Depending on the recipe, you may get a bit more hop flavor if you're moving a 60-minute addition up to 30 minutes. I don't know if there's much you can do about it, but it's something to be aware of.

4
Beer Recipes / Re: marzen
« on: July 21, 2016, 12:14:50 PM »
I've been dialing mine in for a bit, and this is where I like it (3 gallon batch):

2 lb Light Munich
2 lb Pilsner
1 lb Vienna
6 oz Aromatic

I like mine leaning more towards the Munich than the Vienna. I was really happy with the change from CaraMunich III to Aromatic - it seems to amp up that Munich character I'm shooting for. It also hits that light orange color that I'm shooting for as well.

Thanks for sharing! I think my goal might be similar to yours. Is the light munich around 6L?
I believe so. I've been using Avangard, and I'm pretty sure it's listed at 6L.

5
Beer Recipes / Re: marzen
« on: July 21, 2016, 12:08:16 PM »
I've been dialing mine in for a bit, and this is where I like it (3 gallon batch):

2 lb Light Munich
2 lb Pilsner
1 lb Vienna
6 oz Aromatic

I like mine leaning more towards the Munich than the Vienna. I was really happy with the change from CaraMunich III to Aromatic - it seems to amp up that Munich character I'm shooting for. It also hits that light orange color that I'm shooting for as well.

6
Beer Recipes / Re: Red X Saison
« on: July 20, 2016, 07:49:11 PM »
I generally use about 10% Pils malt in my Red X beers. That seems to be the sweet spot for me to boost fermentability without sacrificing color.

7
Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 20, 2016, 07:41:44 PM »
It's a very forgiving lager strain and cleanly ferments even in the sixties. It is, however, bland as far as lager strains go. It works well for those hoppier craft lagers where the nuances of other strains might be lost or even undesirable.

I don't know if I've ever really thought of it as bland, but I get where you're coming from. It is quite neutral, with very low sulfur production. W34/70 is the US-05 of lager strains.

I prefer WY2278 for hoppy lagers and WY2633 for malty lagers, but 34/70 will do a fine job for any lager (and most ales).

8
General Homebrew Discussion / Re: 120F Whirlpool hop addition only
« on: July 13, 2016, 01:01:06 PM »
https://www.experimentalbrew.com/experiments/writeups/writeup-hop-whirlpool-does-steeping-lower-temperature-improve-final-hop
I started playing around with the 120F whirlpool around the same time as Jim had proposed this experiment, and I've come to a similar conclusion as the IGORs - that the lower steep temp is definitely different, but I'm undecided if it is necessarily better. That said, I've been doing all my whirlpools at 120F in recent months, so maybe I've already subconsciously decided which I like better...

9
Other Fermentables / Re: Cigary cider
« on: July 11, 2016, 05:55:09 PM »
Cranberry is my favorite. Blackberries work very well, too. They both bring some tannins and acidity as well, so it helps to add some depth to the cider as well.
Will add redcurrants to the cider. Work well in lambic too.
Interesting coincidence - I just started picking my redcurrants and pink currants today. If I had some cider or fresh apple juice laying around, I'd probably join in.

10
General Homebrew Discussion / Re: 120F Whirlpool hop addition only
« on: July 10, 2016, 05:57:37 AM »
I predict it will be fun and interesting. My attempts at 120 with longer times produced something in between what you get at 170 vs dry hopping.
Same here, flavor wise. I am curious to see what it gives from a bitterness perspective. I wouldn't be surprised if it is a significant amount despite the relatively cool temp. The recent findings about humulinones put some ideas in my head and this is one of the tests I wanted to run.

11
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.

12
Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 08, 2016, 06:56:23 PM »
Another +1 for 2124/830/34-70 @ 60F. It's surprisingly clean at that temp - not as clean necessarily as a 50F ferment but clean enough not to be thought of as a 'mocktoberfest'.

Another happy guy with 3470 @ 60F.  I am BJCP and you are gonna have to bring your A game to successfully ID the differences in beers made 10 degrees apart with this yeast.  I think this is a huge game changer for homebrewers.  No fridge and no starter but yet good beer.  That said, I do think the 3470 needs fining.  It did not flocc well at all even cold crashed for me.
I agree - if you aren't equipped for an extended lagering period, then gelatin is your friend with 34/70.

13
Yeast and Fermentation / Re: Lacto and whirlpool hops
« on: July 08, 2016, 06:53:44 PM »
I think different lacto strains can vary significantly in their hop tolerance. Having said that, this is probably a good candidate for kettle souring - sour first, then boil and add whirlpool hops.

14
Sunday I am going to be brewing the IPA that you nice people helped me tweak (thanks HoosierBrew and fmader, and any one else that gave input).  This is the first time I will have used 14oz of hops in a 5.5gal batch, and also my first time trying a hop stand for everything after the 60 min bittering.


Good luck. It'll be tasty.

+1 - Welcome to Hopsville. It's a great place to drink :)

15
General Homebrew Discussion / Re: Hops between 60 and 20 min?
« on: July 08, 2016, 06:49:15 PM »
Right now I'm at 60-min and whirlpool for everything. I have been toying with replacing dry hops by moving my whirlpool down to 120F. I'm not sold on it yet as a dry-hop replacement for every beer, but it's close enough for me often enough.

I will be brewing a 120F whirlpool-only (no boil hops) beer in the next few months. I'll probably send that one to a lab for IBU analysis.

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