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Messages - erockrph

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1
Ingredients / Re: hops to try?
« on: August 21, 2017, 10:58:03 AM »
I've tried the J-lime and I was rather disappointed. I got very little flavor. That said, the hops I got were basically the crumbs from a bale, without a lot of whole cones. YMMV with a better sample.

2
The Pub / Re: The approaching darkness
« on: August 19, 2017, 01:24:24 PM »
  I-80 across Nebraska has to be about the most God-awful, brutally boring drives I've ever endured, but you have a pot of gold [sort of] at the end of the road.
   The paper last night was calling for 35% chance of clouds Monday A.M., but said almost all of Oregon and extreme western Idaho should be cloudless. Guess Denny picked the perfect location.
   I also saw that the tribe is allowing access to Boysen Peak for the eclipse, for a fee of course. If I can talk my visitors into it, I can think of no other place in the area from which to experience the event, one of the best views in the state, but normally off limits to non tribal members.
Boring? The stretch of US 77 through the King Ranch, Western TX near Lubbock, AND the Seney Strech in the UP. I can't leave out I55 from southern MO to Memphis.
95 through both Carolinas and Georgia is a long stretch of nothing. I'll never do it again

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3
Beer Recipes / Re: Ayinger Altbairisch Dunkel
« on: August 19, 2017, 01:21:25 PM »
Thanks for the recipe, Bryan! I've always used Dark Munich and Pilsner malt in my dunkels at about 80:20 for my base malt, mainly because the flavor and aroma of the Dark Munich is what I'm looking for. But my results have always been a bit "meh". "Too rich" isn't exactly how I'd describe it, but it's close. I'm thinking that the 50-50 blend of Munich malts will go a long way towards fixing that. That, and I'm also targeting a lower pH on my lagers since last I brewed a Dunkel.



What mash pH were you targeting in the past with your Dunkel?
I think I was still brewing all my beer at 5.4 back when I brewed my last one.

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4
Beer Recipes / Re: Ayinger Altbairisch Dunkel
« on: August 17, 2017, 10:26:02 AM »
Thanks for the recipe, Bryan! I've always used Dark Munich and Pilsner malt in my dunkels at about 80:20 for my base malt, mainly because the flavor and aroma of the Dark Munich is what I'm looking for. But my results have always been a bit "meh". "Too rich" isn't exactly how I'd describe it, but it's close. I'm thinking that the 50-50 blend of Munich malts will go a long way towards fixing that. That, and I'm also targeting a lower pH on my lagers since last I brewed a Dunkel.

Coinsidentally, this recipe is really similar to my Märzen, except I'm using Light Munich & Vienna 50-50, rather than the two munich malts.

5
General Homebrew Discussion / Re: Backsweetening Cider
« on: August 17, 2017, 07:45:07 AM »
Chaptalize?!  I had to look that up.  LOL  Wine/Cider lingo is weird: Must/lees/chaptilize  ;D 

How long to get one on draft?  I am long overdue to try again.  I just had Strongbow a few weeks ago that inspired me to try again after quite a few fails (from the days before we learned of backsweetening and force carb).  Sounds like store bought concentrate is the way to go and not the real stuff made in the fall.  Probably needs a touch of acid too.

With pectic enzyme and yeast nutrient at pitching, and gelatin at kegging, I've had relatively clear cider on tap in 3 weeks, and it will get to gin-clear after another week or two in the keg. This year I'm going to try a pressurized ferment and see if I can shorten this up even further.

I only use the concentrate to boost the OG, so I can plan to dilute/backsweeten with fresh juice later. I'm sure you can get servicable results with concentrate or store-bought juice, but because the juice plays such a major role the quality of the starting/backsweetening juice makes a huge difference. Depending on the harvest, either acid blend or malic acid can help liven up a flabby cider. Two years ago I needed quite a bit of acid, but last year I didn't need any.

6
Kegging and Bottling / Re: Foamy beers
« on: August 13, 2017, 06:53:51 AM »
My guess is over carb. Flow control does not really fix overcarbed beers. For it to work right the pressure on the beer, in the beer, and against the flow would be balanced with just a bit less on the pouring side to allow flow. Pouring an overcarbed beer with less pressure leads to lots of foam as the pressure pushing isn't enough to hold the gas in solution as the beer whips by the springs and other nooks and crannies.
This was an "aha" moment for me right here. It makes perfect sense, and explains about half of the foamy beers I've had Good info.

7
All Grain Brewing / Re: Two row options
« on: August 12, 2017, 10:01:13 AM »
I rarely use domestic 2-row. I reach for Maris Otter or golden promise for British styles and weyermann or castle pils for Belgian style. I've been using Swaen Pilsner a lot lately too and it's really nice for the price!
I recently got a bunch of Swaen malts and I am pretty happy with the quality. I've been using about 60:40 or 70:30 of their Pils:Pale Ale malts for the base of my light beers (lagers, saisons, etc.), and I really like what I'm getting from it. There's a very nice crackery flavor that I get from that combo.

8
General Homebrew Discussion / Re: Doing a BIAB with too much grain
« on: August 12, 2017, 09:56:42 AM »
Since with traditional BIAB you are generally looking at a very thin mash, there's really no concern with reserving some of the water volume and adding it back after the mash.

I no-sparge in a bag-lined cooler (essentially the same idea as BIAB, but using a cooler to maintain mash temps). I limit my mash thickness to 3 qt/lb in smaller beers, and add the rest of my water after draining my bag.

9
Kegging and Bottling / Re: CO2 Chargers
« on: August 10, 2017, 05:46:54 PM »
Keg chargers are great for taking kegs on the go and serving them at a party/tailgating/cookout/etc. They aren't for carbonating beer or extended use. The cartridges hold up to several hours of serving, but will run themselves empty beyond that.

As far as regulators go, if you need any kind of precision with your pressure, then keg chargers aren't what you're looking for. They're really just meant for a portable, short-term serving solution.

10
Other Fermentables / Re: staggered yeast nutrient additions
« on: August 08, 2017, 12:08:16 PM »
I'd be willing to bet that a 1.050 OG mead will do fine with a single addition at the start of fermentation. It's the big meads in the 1.100+ range that really need all the help they can get.

11
Ingredients / Re: Suggestions for Nugget hops
« on: August 08, 2017, 12:05:05 PM »
Nugget is a good hop for bittering IPA's and American Stouts. I haven't found much use for them otherwise - they don't seem to contribute a lot of flavor when added late in the boil.

12
General Homebrew Discussion / Re: Backsweetening Cider
« on: August 08, 2017, 11:52:21 AM »
If your spouse drinks cider then here's the opportunity to pitch a keg setup...  Ferment, kill yeast, backsweeten, chill, force carb, enjoy.  That's how the pros do it.  I am not very experienced with cider but I suspect any method you use for bottle carb will not result in the effect your after if you are aiming at stuff like Woodchuck/Angry Orchard.  Fairly confident they ferment a higher ABV must and backsweeten/blend with juice to yield a fresh apple tasting product.
That's how I do it. I chaptalize with 1/2 to 1 can of frozen concentrate per gallon of juice, then add back 10-20% of the volume in fresh juice at packaging. (I'm still tweaking the recipe, and it also varies depending on how the pressed juice tastes each year.) It makes a great draft-style cider. I don't bother with sulfite/sorbate, since I crash-cool, rack off the yeast, and then store the kegs cold. I do notice the sweetness fading after a couple of months, but it's still plenty drinkable all winter (if it lasts that long).

13
General Homebrew Discussion / Re: Mad scientist brewday
« on: August 08, 2017, 11:08:31 AM »
I hope to get some tasting notes up on this in the next few days. Last night I blew out the trub and connected it to my kegerator.

One initial impression: This is opaque yellow-white, a lot like white grapefruit juice. It looks like US-05 + Winsor is a good potential dry yeast option for NE IPA's. It also shows that extra protein/beta-glucan isn't needed for hazy beers, since this was just DME and a little CaraHell.


14
The Pub / Re: song title game
« on: August 07, 2017, 10:07:21 AM »
Go With the Flow - QOTSA

15
Yeast and Fermentation / Re: higher alcohols
« on: August 07, 2017, 08:36:58 AM »
I think amyl alcohol, isobutanol and propanol are the most common fusels formed during fermentation. These tend to give hot, solventy, or harsh flavors. In clean beers like lagers they come off a bit fruity to me as well.

Some lager strains are very tolerant of ale-like temps (34/70 for example), but others aren't as forgiving. I tried running S-189 in the mid-50's with an early ramp to 62F, and it had quite a bit if fusel character. At lower temps, it makes a very clean lager.

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