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Messages - erockrph

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1021
General Homebrew Discussion / Re: Minimalist Setup, Sweet
« on: September 18, 2013, 12:13:11 PM »
Lol... this has got to be major news is we have 3 threads going on at once over this.

I think the Party Pig people need to get this dude in a T-shirt...

1022
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 18, 2013, 08:24:47 AM »
I guess it's possible that he had way too much yeast and a combination of a carb-rich diet, poor digestion and a buildup of starch in the colon could result in the production of a decent amount of alcohol. Your colon has a lot of blood vessels so it's very easy to get wasted from alcohol in there. Google wine enema.

Still, the story seems like a stretch. If this guy was a homebrewer then he definitely should have figured this one out, especially after he turned his butthole into an airlock.

Pro tip: don't google wine enema.

+1.069

1023
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 18, 2013, 07:25:31 AM »
I always thought White Labs vials looked like they should be shooters. I just didn't realize the optimal chaser is a plate of pasta.

1024
Hop Growing / Re: Home grown brew day!
« on: September 17, 2013, 05:42:20 PM »
Brewing's done. Time for a beer!

3 points short of my target og and 2 pints short of my target volume. Used 5 gallons of hops! All those hops soak up a lot of wort! Hope it's not a no-no to sqeeze 'em!  ;)

Pre-fermentation you can squeeze all you want. I wouldn't squeeze dry hops, though. That really runs the risk of oxidation.

1025
Hop Growing / Re: Home grown brew day!
« on: September 17, 2013, 03:40:02 PM »
Got a Belgian Pale Ale in the fermenter as we speak. Bittered with 20 IBUs of Magnum, then tossed in about 3.5oz of dried hops at flameout (Cascade and Willamette) that represented me and my buddy's full harvest for the year. This is the first year we have enough of a harvest to brew a decently hopped beer. Can't wait to try it out.

1026
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 17, 2013, 03:28:51 PM »
I think if we ever had a S. cerevesia infection in the hospital I'd ask the lab if they could prop up a slant for me...

1027
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 11:56:49 AM »
If I'm having a hard time getting as vigorous of a boil as I'd like, then I leave the lid on, but cracked about 1/3 of the way open. This lets DMS boil off, but still helps me keep a good boil going. I've never had a DMS problem, even in beers using a high percentage of Pils malt.

1028
Beer Recipes / Re: Hopstand & Dry Hop IPA
« on: September 17, 2013, 10:17:31 AM »
Dammit...it's 8 AM and now I want a beer!

Right now this beer would certainly pass for alcoholic fruit juice. Sounds like the perfect breakfast drink to me!

1029
The Pub / Re: Bottle Cap Floor
« on: September 17, 2013, 05:53:54 AM »
Wow! Talk about tedious? This job would never get done if it were me. Never get started actually

I would get as far as throwing a bunch of bottle caps on the floor. Then my wife would find it and throw it all out on me.

Awesome concept, though!

1030
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 17, 2013, 05:05:36 AM »
Cellphone pic, so it's a bit grainy, but this is an IPA not a wit. I guess a pound of hops in a batch that nets about 2 gallons will leave a bit of haze.


1031
Beer Recipes / Re: Hopstand & Dry Hop IPA
« on: September 16, 2013, 09:15:28 PM »
I couldn't wait any more, so I cracked into a bottle of this tonight. Carbonation is at a drinkable level, but still on the low side. The beer is hazy as hell.

The nose is big citrus. There's grapefruit and pineapple predominantly along with some peaches and a hint of pine. The aroma could stand to be a little bit more powerful, but I think once the carbonation level picks up that will change.

As soon as it hits the palate - POW! It's like drinking grapefruit juice with a shot of pineapple. The citrus is mouth-puckeringly potent. The beer itself is not tart, but boy does it ever play tricks on your palate from the massive impression of hops. The finish is more grapefruit, but then the stonefruit peach/plum character from the Meridian starts to show up a bit as well.

As the juiciness fades, the bittering level starts to show itself more. The bitterness is definitely there, but it isn't abrasive at all. I'd equate it to about 60 IBU's of FWH with no 60-minute addition. I sent off a sample for IBU testing, so it will be interesting what this one comes in at in the lab.

I'm sure the character will change somewhat once the carbonation picks up, but damn this is a good beer right now. It will also be interesting to see how the hop character changes over the course of a few months (if I can manage to save some for that long).

The citrus character is a bit overwhelming, so I'd probably cut the Nelson and/or swap out the Citra for something a bit more straight tropical as opposed to citrus-tropical next time. Maybe Galaxy or El Dorado. I'm glad I didn't use any Crystal malt because this wouldn't be as enjoyable if it was sweet. I'm picking up almost no malt character. I might try turning up the volume on the malt just a bit. I'm thinking maybe using Aromatic instead of Victory next time. And regardless of what the lab tells me, the impression of bitterness could come up a notch or two. I might do a small 20-25 IBU addition of Columbus at 60 minutes.

I will definitely be developing this further as my standard IPA recipe. Hop flavor is off the charts and I think 2 oz/gallon for dry hops is at or above the point of diminishing returns. The only thing I'd consider changing with dry hops would be to split them into 2 separate additions to see if that pushes the aroma even higher.

I'm definitely looking forward to trying this using hops that push the dank/piney side of things more to see how that turns out. If fruity hops = fruit juice IPA, what will Chinook/Simcoe/Columbus give you?

1032
The Pub / Re: Footbeer
« on: September 15, 2013, 08:13:25 PM »
Sox-Yanks with some homebrewed IPA

1033
Ingredients / Re: One pound of cascade hops.
« on: September 15, 2013, 03:02:35 PM »
If you're going to use them within a month or two, then you should be able to keep them in a plain old ziploc bag in the freezer without a problem.

If you really want you can use the 2 bags and a straw method to get an OK vacuum. Put the hops in one bag and seal it most of the way leaving about a 1 inch opening. Stick this bag inside a second ziploc bag. Stick a straw in the outer bag, but outside the inner bag and seal the outer bag on the straw. Now suck as much air as you can out of the bag through the straw. While maintaining suction, seal the inner bag. Then pull out the straw and seal the outer bag. It's not a Foodsaver, but it will be passable for a while, especially at freezer temps.

1034
Ingredients / Re: One pound of cascade hops.
« on: September 15, 2013, 06:10:28 AM »
" Sierra Nevada Pale Ale is a classic example of a an all-Cascade brew."

Got to point out that Sierra Nevada Pale Ale is bittered with Magnum and Perle, says so on the web site. You can verify if you wish.

I stand corrected. Fixed it.

1035
Ingredients / Re: One pound of cascade hops.
« on: September 15, 2013, 05:22:58 AM »
My brothers co-worker, who doesn't brew, let me pick his Cascade hops plant today and I got a pound of them. He was disappointed I didn't take more, but I only brew once a month. I put them in the freezer to prevent oxidation.

What I am wondering is, what do I do with a pound of fresh hops?

-How long will they stay fresh.
-I want to use them in one batch, but think I might be a bit over zealous.
-Will cascade hops be ok on their own, or should I pair them with another hop.
-Should I have picked more.

And a side question. What made me itch from picking hops. Think its the alpha acids, but it could just be the vines.

I've never frozen fresh hops, but I think you're better off drying them first. If dried first, then they can be good for a few years vacuum sealed in the freezer.

A pound of fresh, wet hops is the equivalent of just over 3 ounces of dried hops. That is certainly a reasonable amount for a single batch of beer.

They'll be just fine on their own. Sierra Nevada Pale Ale is a classic example of a an all-Cascade brew. Plus, it's kind of cool to brew a beer using nothing but the hops you picked. You may want to consider using another hop for your bittering charge since there's no way to know what the AA% of these hops are without getting them tested.

Yes, you should have picked more if he was cool with it. There's no such thing as too much hops :)

I know some people that are allergic to hops, so it's possible that it was the hops themselves, but the bines can be kinda scratchy so it could have just been that. Do you start sneezing or get a stuffy/runny nose when you drink a really hoppy beer?

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