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Messages - erockrph

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1006
Ingredients / Re: First Pils
« on: March 03, 2016, 08:03:16 AM »
Cool Eric, sounds like I'm tracking right. Thanks
I've tried soft water (Czech Pils-style), and it wasn't what I was looking for. I think you're on the right track with the Gypsum addition. I'm at about 130ppm in my hoppy lagers and that's right where I like it. Again, this ends up closer to an APA in hop character, so YMMV depending on what you're shooting for.

I brew a pale lager that is dry hopped with sterling and crystal with great results for me. My amounts are very modest though....
I got some Crystal for just this purpose. I hear it's similar to Sterling in that it has noble character but can get fruity as you push the hopping rate.

1007
All Grain Brewing / Re: Fruit flavored IPA
« on: March 03, 2016, 07:09:32 AM »
IPA aged on Grape Fruit or orange in a secondary (or firkin) is awesome. I imagine you could do the same with any fruit.

My early morning eyes dyslexed this to firkin awesome.  Which it is.   ;D

I am doing a "Firkin Tuesday" at the brewery now every Tuesday and the citrus fruits in IPA (usually blended with a dry hop) have been turning out really, really nice. So easy to do to, I just was the outsides really well then chop it fine enough to fit through a funnel into firkin opening. 10-14 days and they are ready. You could do the same thing in a corny or secondary.

Upcoming I have a Kolsch on mandarin oranges and mandarina bavaria hops and honey dew melon on Hull Melon hops. Both of these I have in carboys aging waiting for firkins to come available. I purees the melon so it has to age in a secondary to be sure.

This stuff is really easy to do and just takes some experimenting.
With the citrus are you using the whole fruit or just the zest? If whole fruit, are you getting any off flavors from the pith? Is it worth doing juice + zest to avoid the pith?

1008
Ingredients / Re: First Pils
« on: March 02, 2016, 09:43:32 PM »
I brew a dry-hopped Pils pretty often, but it probably ends up closer to an APA than a Pils. I use Motueka and Sterling, two Saaz descendants that have some nice citrus character to them as you push the hopping rates. Makes for a great summer beer.

1009
Other Fermentables / Re: First Mead
« on: March 02, 2016, 07:40:16 PM »
I think you have a lot of flexibility with your SNA regime and degassing schedule. My batches are small enough that I can't afford to take 4 or 5 gravity readings, so I just kind of go by eye. Don't sweat the small details too much.

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1010
Equipment and Software / Re: 1 gallon fermenters
« on: March 02, 2016, 07:24:37 PM »

I have about 7 or 8 one-gallon wine jugs from the homebrew shop that I use for starters and test batches. Recently though, my LHBS has started carrying 2-gallon fermenting buckets. These are great, because now I can brew a full gallon or more. And buckets are so much easier for dry-hopping with whole cones than 1-gallon jugs.

I got a 2 gallon food grade bucket and lid at Winco for under $5.

Same here at Lowes. I bought two. One fermentor and one bottling bucket. Fitted both with pvc ball valve and nipples.


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I've started bottling my small batches using a keg as a bottling bucket. It is so easy it makes bottling almost as simple as kegging.

1011
All Grain Brewing / Re: Fruit flavored IPA
« on: March 02, 2016, 07:13:42 PM »
I've been kicking around the idea of a passionfruit IPA for a while now. I might actually try it this summer now that I've discovered Vic Secret hops.

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1012
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: March 02, 2016, 06:59:45 PM »
I like to bottle and send plastic PET bottles that are 16 ozers.  They seem to work fairly well if I bottle with the beer gun and I have near zero issues with leaks!  Hopefully that is okay!
Actually, sounds like a great idea to me. Much safer for shipping.

1013
Other Fermentables / Re: First Mead
« on: March 02, 2016, 02:29:04 PM »
almost at 1/3 break..at 1.072 and PH at 3.93.

smells pretty damn good
Love the smell berry melomels put off!
You guys are killing me. Every time I look at this thread I have to remind myself that I don't have the fermenter space for another mead. But the melomel aroma comments just might push me over the edge...

1014
Equipment and Software / Re: 1 gallon fermenters
« on: March 02, 2016, 01:02:53 PM »
I have about 7 or 8 one-gallon wine jugs from the homebrew shop that I use for starters and test batches. Recently though, my LHBS has started carrying 2-gallon fermenting buckets. These are great, because now I can brew a full gallon or more. And buckets are so much easier for dry-hopping with whole cones than 1-gallon jugs.

1015
The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 02, 2016, 12:33:16 PM »
hit all 50. my last one was alaska and it was on a cruise we took there in 2013. got a pic showing my last state...

This was on the drive back from the Yukon after taking the White Pass Railroad in Skagway, right? I think I have a much foggier version of the same picture floating around from my trip on 2006.

On another note, I should really leave the East Coast more often:

1016
The Pub / Re: Coors being sued for not brewing all beer in CO
« on: March 02, 2016, 12:04:01 PM »
Wow... looks like a Bass Pro Shop. Very nice!

1017
First of all, if the damage is done then I'd just let it ride and see what happens. Different varieties of lacto have different IBU tolerances. Since you're working with dregs, who knows what will happen. Ride it out and taste before you come to any conclusions. It might end up being less sour, but with an acceptable Brett character.

If you need to deal with some bitterness in the finished beer, then you can blend it or throw it on a large fruit addition to dilute it a bit. You could also backsweeten a bit (maybe with fruit juice or puree) and stabilize if needed.

There are a lot of possible end points, so the solution will vary depending on what if anything) needs to be corrected in the finished product.

1018
Equipment and Software / Re: Walmart Clearance: 2 gal Coleman Stacker
« on: March 02, 2016, 10:45:35 AM »
I was using the Brewer's Friend calculator. I'll play with some others before my next brew to see what the issue is.

1019
Yeast and Fermentation / Re: Another generous home brewer!
« on: March 02, 2016, 10:43:34 AM »
Mark hooked me up as well. Just need to get a pressure cooker so I can start autoclaving some media.

I used one to add methylene blue to a sample of yeast so my son could look at it under his microscope. Note to self - WLP002 is not the yeast stain of choice for this application. Even smooshed under the cover glass the flocs don't want to break up.

1020
Would be interesting if you tasted the same two beers two months from now to text shelf life. I have found dry hop beers to be extraordinary within the first 4-6 weeks and then quickly fall off while hoppy beers with flame out additions only, while they do drop off significantly in hop flavor and aroma but remain cleaner and more drinkable and don't pick up the oxidized hop flavors like dry hop beers do.
I just started listening to the most recent BeerSmith podcast on my way to work this morning. Charlie Bamforth just dropped some random, interesting info that made me think of this. They have discovered that manganese can be a significant source of oxidation in beer, and that dry hopped beers are among the highest in manganese.

Charlie said they're just starting to look into this, and hat further research is needed todetermine how much of an effect the manganese would have. But listening to this set off all kinds of light bulbs in my head. It would seem to connect the dots pretty well here, if the actual act of dry hopping is boosting hop character only to be its own downfall by increasing oxidation at the same time. Hopefully more research is done on this and the results become available to the homebew community. I'm quite interested to see how this plays out.

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