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Messages - erockrph

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All Grain Brewing / Re: Re: barley crusher gap settings ?
« on: June 04, 2013, 03:32:18 PM »
I have feeler gauges, but I just end up using 0.88mm guitar picks most of the time.
Just a fyi I just did the conversion as the gap on the mill is usually done in inches so, that said a .88mm guitar pick equates to a .35" gap which is it seems where most people are tuning to.

I'm using Dunlop Tortex (green) picks, BTW. If I need to adjust my gap I cinch down on a pick kind of tight, so I'm thinking I'm at about 0.034. I'll spot check my mill every few months if I think of it, or if I am trying to troubleshoot an efficiency issue. Otherwise I'm pretty much in the "set it and forget it" camp.

And I'm tuning to C# standard on my 6-string and either B-standard or drop-A on my 7 :)

All Grain Brewing / Re: Re: barley crusher gap settings ?
« on: June 04, 2013, 05:01:38 AM »
When I got mine I set it to .030" and I haven't changed it since. Overall efficiency runs 68-88% depending on gravity, but conversion efficiency is always >95% (assuming I get the pH right).

Same here. I left it at factory settings. Crush looks good and I don't have feeler gauges, so I didn't change it.

I have feeler gauges, but I just end up using 0.88mm guitar picks most of the time.

Yeast and Fermentation / Re: 2 yeast strain advice
« on: June 03, 2013, 11:12:42 AM »
You should be fine doing staged pitching, especially if you are looking for most or all of the character to come out of 565.

I pitched a healthy starter of 565 around 4pm yesterday @65F.  I had some nice krausen this morning and kicked the heat to 68F .im going to bump it 4F a day unitil I hit around 1.020.  Reluctantly, I'll have to drop temp to pitch the 3711. I'm building a starter big enough for a 1.050 tonight. I usually get 73-80% out of 565 so it should be almost starting to slow. Hoping the 3711 will bottom out below 1.005.

Are you just planning on using the 3711 in case the 565 stalls out on you? If that's the case, just ride it out as far as the 565 takes you. If it stalls out, then there's no real issue in dropping the temp to pitch the 3711. If it doesn't stall, then let it finish on its own and you now have a starter of 3711 ready to go for another brew.

Ingredients / Re: Dry hop help
« on: June 03, 2013, 08:25:13 AM »
The guy in our club making the best IPA's says he dry hops with four ounces per gallon.
Holy crap !   I'm using 2oz/gallon now for AIPA. You know what though ? I usually think I needed more.  So you've tried the 4oz/gal IPA?  Sounds like it's damn good.  But as previously posted, I also have a hop problem.
He consistently makes the best IPA in our club.  I still have been too "frugal" to put that much in, but 3 ounces per 5 gallons doesn't seem to cut it for me.

I wonder what the rest of his process is? How long, what temp, bagged or loose, etc? I could see if you're dry-hopping cold, or for a short period of time, then there may be added benefit of a larger quantity of hops.

I'm actually testing out a large quantity/short dry-hop duration with an ESB I'm bottling tonight. 3.2 gallons in the fermenter got 5 ounces of dry hops. 2 ounces were leaf hops, so they went in for 2 days to give them extra time to hydrate. The other 3 ounces of pellets will be in for a total of 24 hours. (a half ounce of leaf hops ended up on the floor, but that's because I had to ferment in a carboy instead of a bucket  :-\ ) Normally I'd be using about 2 ounces of dry hops for this brew, so I'm curious how what the end result of this will be.

General Homebrew Discussion / Re: Lagering Time
« on: June 03, 2013, 04:50:48 AM »
What I took to doing years ago is to brew a quicker maturing "quaffer" beer to enjoy while time works it's magic on a heftier brew.  It'm a good excuse to brew more often (not that I really need an excuse). ;)

This is a great practice. Generally every 4th or 5th batch I brew is a "cellar" batch. Instead of making a starter I generally brew a lower gravity brew. This gives me something ready to drink fairly soon, and then I get a "bonus brewday" a little bit later for the big beer.

Ingredients / Re: Re: Dry hop help
« on: June 02, 2013, 10:40:25 AM »
The guy in our club making the best IPA's says he dry hops with four ounces per gallon.

I dry hopped with 5oz/gallon once and I got so much vegetative matter in my bottles that it took a month of lagering to get them to drop out. By that point the hop oils were already starting to fade. I really think that the point of diminishing returns starts at about half an ounce per gallon and the curve starts to flatten out around 1 or 2 oz per gallon unless you have some sort of advanced rig like a torpedo.

Ingredients / Re: Re: Dry hop help
« on: June 02, 2013, 05:25:03 AM »
For a 100 ibu 1.090 beer, Simcoe bitter, cascade flavor, Willamette aroma... would 2 ounces of Willamette in a bag in the keg be enough?

I'd consider 2oz the bare minimum, but that's just my tastes. Personally, I'd do 2 oz each of all 3 hop varieties if it were my beer, but I admit that I have a bit if a hop problem.

General Homebrew Discussion / Re: Re: Who's going to NHC?
« on: June 02, 2013, 05:15:00 AM »
What can't drive 5 hours? :)

Sheesh! (We drove LA -> Seattle last year to have the club booth.)

Driving isn't the issue, it's sneaking away from my wife and 2 year old for the weekend :-\

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 01, 2013, 02:36:23 PM »
Unless the NHC comes to Boston or Providence it will be several years before I'll be able to make it to the conference. It was awesome having all the seminars online last year. Looking forward to everyone's talks this year.

The Pub / Re: Re: Random gloatathon.
« on: June 01, 2013, 09:33:59 AM »
Ants taste like little half ripe blackberries. Maybe catch a couple pounds and try them in the secondary?

They are actually quite tasty. They have a nice zing to them. I wonder what a formic acid addition to a lambic would taste like...

The Pub / Re: Random gloatathon.
« on: June 01, 2013, 08:42:22 AM »
If I had an ant problem they'd be all over my beer methinks. The inside of my fermenters and kettle are spotless, the outside not so much. I find that a little dried on wort gives you a much better grip.  :)

Commercial Beer Reviews / Re: Foolproof Brewery La Ferme Urbaine
« on: June 01, 2013, 06:32:54 AM »
Just wanted to post a quick follow up on this. I facebook messaged the brewery and they for right back to me and answered all my questions about the beer.

I was wrong about the Crystal malt (the color comes from their direct fire kettle). I was right about the yeast (WY3711) , though. Yet another perk of being a homebrewer - you gain a much greater understanding and appreciation of craft beer. I'm actually pretty proud of being able to detect a specific yeast strain in a brew, even if it is a fairly distinct one at that. Maybe it's time to start looking into that BJCP test...

General Homebrew Discussion / Re: First beer taste
« on: May 31, 2013, 10:40:36 AM »
Glad to hear the reports of Nelson + Saison working out so well. I'm planning on brewing a 3711 + Nelson + white wine must saison later this summer.

Commercial Beer Reviews / Foolproof Brewery La Ferme Urbaine
« on: May 30, 2013, 09:03:27 PM »
We have a new brewery that just started up in my area, and I'm just getting my hands on some of their brew right now. I'm really impressed by their Saison, and thought I'd spread the love here.

It is a brilliantly clear, deep gold. There's a hint of orange in the color that has me wondering if there's some CaraMunich or something similar in here as well. The ester profile really reminds me of 3711 - some banana on the nose, but the palate is mostly spice with that banana ester way in the background. Once the spice fades, there is a nice malt complexity behind it. There is a nice noble hop presence as well, but the spiciness and malt complexity are what steal the show for me. Mouthfeel is dry and drinkable without being thin.

This brew has everything that I like about Saisons working for it. If you're in the Mass/RI area show Foolproof Brewing some love. If the rest of their beers are anything like this I want them to stick around.

I'll be doing batch #100, a Belgian-style something or other that I'm going to start at about 18% ABV and keep feeding sugar as long as it keeps fermenting.

What are you using for yeast? Are there any Belgian strains that will get you up that high or are you planning on using something like WLP099 to get it to finish up?

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