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Messages - erockrph

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1022
All Grain Brewing / Re: Red Plum Ale
« on: March 23, 2016, 03:05:02 PM »
Caliente isn't particularly easy to find, but Yakima Valley Hops should have them. Flavor is stonefruit and citrus with a bit of English hop character (i.e., earthiness), but aroma is pretty much dominated by red plum. It's a very underrated hop, IMHO.

D90 is a dark Belgian Candi Syrup, but not the darkest. It's not quite as much fig/raisin as the darkest ones, so it works well as an accent note without taking over.

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1023
Beer Recipes / Re: Enigma American Pale Ale
« on: March 23, 2016, 02:55:54 AM »
Sounds like a tasty beer to me! Enigma is a nice hop. Citra and Cluster sounds like a nice combo with it. If it were me,  I'd consider a bit of dry hops, but otherwise there's nothing jumping out at me. Should be pretty tasty as-is.

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1024
All Grain Brewing / Re: Red Plum Ale
« on: March 23, 2016, 02:40:43 AM »
I brew a beer that, while not red in color, has a crap load of red plum character. The key is a big dry hop addition of Caliente. I use Wyeast Canadian/Belgian when it is available, otherwise WY1762. Some D-90 and just a touch of Special B (4oz or so) round things out. Makes for one major plum bomb.

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1025
To me, getting a pro's recipe for a beer is like getting sheet music for a song. I could play all of "Iron Man" note for note, but it's still going to sound like me playing it on my gear, rather than an exact replica of the album. But it will certainly be close enough for everyone to know what I'm shooting for.

For me, I have no desire to produce an exact replica of a production beer. I do like seeing recipes from pro brewers, and more importantly, I like hearing them discuss them. There is always a piece I can learn and add to my toolbox, and that's the real value for me.

A good example of this was when Mitch Steele had discussed Red Wolf on his blog a while ago. I admit to drinking my fair share of it back when I was in college, and have wanted to brew something similar for nostalgia's sake. I proposed a basic recipe to him that included a small amount of C80 for color, and he said he'd actually use about 20% C80. I would never considered using that much Crystal malt in an mass-market style lager, and so I'd never be close in my own recipe. Even though I'm not shooting for an exact clone, this kind of "missing piece" is what I'm look for from a "clone" recipe.



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1026
Yeast and Fermentation / Re: 2016 April-June Wyeast PC
« on: March 22, 2016, 12:02:48 PM »
I'll have to stash a pouch of the Unibroue strain for when D-240 becomes available...

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1027
Sam Adams Boston Lager and Bass Ale just because I've had so much of them over the years; Otter Creek Pale Ale and Stovepipe Porter, because they don't make them any more; and Arrogant Bastard just because it's such a secret

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1028
General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 19, 2016, 01:40:07 PM »
FYI - here are the results of a test a ran a while back comparing a few sanitizers. There were some valid concerns brought up regarding my procedure, but regardless it certainly gave me confidence about using StarSan keep a vessel sanitized prior to use.

https://www.homebrewersassociation.org/forum/index.php?topic=24913.0

1029
Kegging and Bottling / Re: Spunding valve
« on: March 19, 2016, 02:16:14 AM »
For $20, this one is doing me fine right now:

https://www.morebeer.com/products/adjustable-pressure-relief-valve.html

I plan to get one with a built-in gauge when I get a 2nd fermenting keg.

1030
I drop my son off at school at 8:42, so the strike water gets turned on around 9AM. Depending on whether there are extended whirlpools or not, I'm usually done by the time I leave to pick him up.

I used to set up the night before, but the less the wife sees of my brew gear in the kitchen, the happier everyone is :) Now I have it down so I weigh and mill my grain while I heat the strike water, weigh my hops during the mash, clean up the mash tun/drill/mill/hops/etc during the boil and sanitize my fermenter while chilling. Brew day is busier, but there is less bleedover into family time that way.

1031
Ingredients / Re: Time to brew some Belgian beers....
« on: March 18, 2016, 10:10:29 PM »
 Show-off

;)

Let us know how it turns out

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1032
Speaking of alternative fermenters, Brewcraft has just started shipping the Genesis.  Looks good.

I hadn't heard of that but just checked it out.  I don't really like the idea of a one-time use disposable liner; it seems kind of wasteful.
Yeah, I understand why someone would be interested in that, but it's not my cup of tea. Star-San before and PBW after has been doing me just fine.

1033
The Pub / Re: Drew's Weight Loss
« on: March 18, 2016, 02:55:10 PM »
But what happens if Drew gains it all back? My faith would be crushed... :(
That's the tough part. I've lost 60-80 pounds at least 4-5 times in my life. But then life always seems to get in the way, old habits return, and the weight comes back.

FWIW, calorie restriction is the way to lose the weight, but exercise certainly helps you feel healthier and makes it easier to keep with the healthy eating. I've gone as low as 1200 calories a day, and that will certainly drop the pounds fast, but it's hard to keep at it. 1400-1700 calories a day seems to be the butter zone for me, where I lose a steady 8-10 pounds or so per month, and I am able to keep it going long term without feeling like I'm starving myself.

Lean protein has always been my staple when trying to lose weight. When you cut your calories way back, you still need to make sure you're getting enough protein. Chicken, egg whites, vegetarian options (Trader Joes Meatless Meatballs are great), etc. are all great ways to fill up and get protein while still keeping the calorie count low.

1034
General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 18, 2016, 02:34:10 PM »
To the OP. You only need to sanitize the surface of your fermenter. Filling it with diluted starsan is a complete waste. Like said above, use a designated 5 gal bucket to house your sanitizer. Swishing about a cups worth in your fermenter is plenty enough. It's all about contact, not volume.

I hear this but my concern is that I will not make "contact" with every little spot in a secondary or keg well enough to sanitize it properly.
This is where the foaming properties of StarSan trump its slightly narrower spectrum of antimicrobial activity. It's not just about making contact with your sanitizer, it is equally important to maintain contact throughout the full required contact time for that agent. StarSan will cling to those hard-to-reach areas because of it's foaming agent. With something like Iodophor, you can't assume that it is sanitizing the lid of your bucket fermenter (for example) unless every spot on the lid remains wet with Iodophor throughout the full contact time. You can't just spray/swish and let it stand vertically as the sanitizer will just drain off the surfaces that are not submerged fairly rapidly.

I'm not saying that any product or process is wrong. You just need to be sure that your sanitization procedure is appropriate for the product you are using.

1035
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 18, 2016, 01:01:24 AM »
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:

http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html

I was looking at that recipe also. What would you use for the invert sugar? Lyle's?
That's what I use. From what I understand the brewers invert sugar used in the UK is a bit different, but Lyle's is easy enough for me to get my hands on and is a close enough substitute as far as I know.

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