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Messages - erockrph

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1036
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 09, 2015, 11:42:18 AM »
UPS guy just dropped off a package today - my new pair of Irish Setters! Best hunting/hiking boot ever!

Even better, there was a second box marked all over with some Italian word that I think is pronounced Fra-jee-lay :) Inside the box were bottles of homebrew and some local selections from 3 Floyds and Taxman Brewing. Everything arrived in perfect condition. Looking forward to them. Thanks, Jon!

1037
General Homebrew Discussion / Re: "other drink"
« on: October 09, 2015, 11:16:03 AM »
No no no that's not it. My girlfriend loves IPA. The bitterer the betterer. It's the citra. And she hasn't said it's bad, just that it doesn't taste like beer.
You got it dead on - it is the Citra. More specifically, it's the oils from fruity hop varieties, but Citra is one of the fruitiest and oiliest there is. When the hops are spot-on in my IPA it tastes like grapefruit-pineapple juice. It just needs an umbrella in it and you could serve it in a tiki glass.

I suspect that the fresh fruit juice character comes more from the dry hops than the whirlpool, but I haven't done a test to confirm that.

1038
General Homebrew Discussion / Re: Pils Whirlpool at 80C and 100C
« on: October 08, 2015, 07:15:51 PM »
Of course, all of this assumes that you are using a crapload of hops (I use 4oz per gallon of final kettle volume). If you're not getting enough hop character, and you're not really pushing the amount of hops, then that's the first thing to address.
Similar process here but let me make sure I'm getting this right… your hops in my kettle at 4oz per gallon post boil would be 24oz. or 1.5# of hops in a 6 gallon whirlpool. Am I reading that right?
I brew half-sized batches. At the end of the boil I'm at about 3.25 gallons and use 13 ounces of hops. Yes, you are reading that right. And yes, this is insane. I never claimed sanity  :P

Keep in mind that this makes an extreme beer that tastes closer to grapefruit juice than a typical beer. Good thing I like grapefruit juice.  ;D

1040
General Homebrew Discussion / Re: Pils Whirlpool at 80C and 100C
« on: October 08, 2015, 06:23:19 PM »
When I want to control my IBU's to a specific value, I use a 60-minute addition, and a whirlpool addition at 170F to get flavor and aroma. It works well for those styles and allows you to dial in the bittering and flavor separately. Your flavor hops aren't constrained by your IBU's and your bittering isn't really affected by your late hops.

For my house IPA I do something different. I skip my 60-minute addition and add all my hot-side hops at flameout, then hold my hop stand for 90 minutes. I think this method really maxes out the amount of hop character you can extract. This beer ends up being pretty extreme. Also, since it's an IPA, I'm not really concerned with the number of IBU's in the finished beer (it will max out around 100 IBU depending on yeast and fermentation), so I don't have to worry about limiting isomerization. I do find that the apparent bitterness tends to be much lower than the measured IBU's for whirlpool additions, or at least less harsh.

Of course, all of this assumes that you are using a crapload of hops (I use 4oz per gallon of final kettle volume). If you're not getting enough hop character, and you're not really pushing the amount of hops, then that's the first thing to address.

1041
I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.

is it the rate or total volume that is important here?  and is that an hourly rate, or total?  I'm sorry I don't see that info in the write up?  Man that is quick boil off - i boil off about 2 gal an hour, 15gal starting BV.  But then again i guess it would be an even higher rate if starting at 8.

I average 32% boiloff per hour.  'Course, I'm only brewing 1.7 gallons at a time, too.

Boiloff rates in % are not very helpful, honestly.  Need gallons/hour.
In this case, I'd wager that boiloff rate is a more accurate marker than absolute boiloff (i.e., gallons/hour). 8 gallons of wort is going to have twice as much SMM as 4 gallons of wort. If you're losing 1 gallon/hour in each, I'm thinking that the 4-gallon batch will blow off all its SMM about twice as fast as the 8-gallon batch.

Of course, the chemistry is likely much more complex. Things like this are rarely perfectly linear.


1042
Beer Recipes / Re: Focal Banger Clone
« on: October 08, 2015, 11:27:59 AM »
I agree wholeheartedly that if you want to get the most out of your hops, just skip all the boil additions except an initial 60-minute addition for your IBU's. The rest will give you the most bang for your buck in the whirlpool.

I'd go 70 IBU's from your hop shot at 60 minutes, 4-6 ounces of each hop in the whirlpool and 2-3 oz of each in dry hops.

+1.  For an IPA (regardless of what the brewery's schedule might be and how it might work on your system) this procedure is really hard to beat in terms of controlling the bitterness and pumping a ton of flavor and aroma into the beer. Lots of ways to do it though.

Agreed.  earlier comment was focused on bittering.  i wouldn't hesistate to try it this way.
Your other option is just to throw all your hops in at flameout and do a hot whirlpool. You will max out at ~100 IBU no matter what, but whirlpool IBU's tend to be less harsh than a 60-minute addition (to my palate, at least - I'd love to see Marshall tackle this one some time). You still get that massive flavor blast from the big whirlpool charge. This is a nice approach for those massive IPA's where IBU's don't matter since you're going to max it out anyways.

1043
One of the things I always enjoyed about Mythbusters is that if a myth was busted, they often took the extra step to produce the desired results. A lot of the xBmt's target brewing myths and many seem to be showing no significant difference between the beers. A cool followup would be to see what it does take to actually make a discernible difference.

It seems counter-intuitive to try to make bad beer intentionally, but I think that may help those that are having a hard time letting go of the old myths. For example, if a short boil doesn't cause DMS, then what does? A covered boil? Only certain types of grain? Slow chilling? Covered chilling? I think that is the next step if you really want to drill down further.

As always, the hallmark of good science is that it prompts more question than it answers. You're doing great work, Marshall. Thanks for putting it out there for everyone!

1044
Kegging and Bottling / Re: Bottle Conditioning help
« on: October 08, 2015, 08:20:53 AM »
At room temp you generally get acceptable carbonation around 2 weeks and full carbonation in 3-4. High gravity beer may be longer than that.

I usually just chill for 24 hours or so when I'm checking for carbonation early on.

1045
I wonder how much DMS is in unboiled wort.
Also, I wonder how much SMM remains in the short-boil beer compared to the 90-minute one. In other words, does the 30-minute boil drive everything off, or does something else in the process keep the SMM from being converted to DMS later on down the line.

1046
Beer Recipes / Re: Focal Banger Clone
« on: October 07, 2015, 09:15:02 PM »
First let me confess that I've never tasted Fecal Banger

Neither have I. No judgement... just not my thing.  :o

Back to the beer - I know nothing about it, but I agree wholeheartedly that if you want to get the most out of your hops, just skip all the boil additions except an initial 60-minute addition for your IBU's. The rest will give you the most bang for your buck in the whirlpool.

I'd go 70 IBU's from your hop shot at 60 minutes, 4-6 ounces of each hop in the whirlpool and 2-3 oz of each in dry hops.

1047
I rarely (this may be my first post, I'm more of a lurker) post but this was really interesting.  Just in time too as I plan on brewing a nice big IIPA for the fall/winter.  I have never dry hopped with more than 2.5oz per 5 gallons.  this, of all the things I have read on hops, kinda opened my eyes to the fact that I need to man up and get some damn hops in these beers I brew.  Thanks!
If you really want to man up, brew one of these  ;D



(that is 1 gallon of wort at "whirlpool")

1048
The Pub / Re: Windows 10
« on: October 07, 2015, 07:55:13 AM »
I never had Windows 8/8.1, just skipped from Windows 7 to 10 when we bought a new laptop. It's alright. Just getting used to it. This touchscreen thing is screwing with me though. I have Win7 at work, and I'd be lying if I said I haven't touched the toolbar on the non-touch-screen to bring up a program.  ;D
I'm sure I'll be doing that on my home PC once my Surface is on Win 10 and I get used to that interface.  ;D

1049
The Pub / Windows 10
« on: October 06, 2015, 07:15:46 PM »
Anyone else upgrade yet? I just upgraded my PC from Win 7 to Win 10 today. The new Start Menu will take a little getting used to, but we have Win 8.1 on our Surface so I'm a little familiar with it. I loved Windows 7, but I wanted to try out 10 for a bit before upgrading the Surface so I can walk my wife through it.

So far, my PC does seem a bit more responsive. My PC is getting a bit old (Core i7 860, 8GB DDR3-1600 RAM), and my Win 7 install was starting to get a bit sluggish. I've heard that Win 10 was lighter on the resources and my experience so far seems to match that.

Anyone have any pros or cons based on their own upgrade experience?

1050
The Pub / Re: New wireless router...
« on: October 06, 2015, 07:01:17 PM »
Every router I have ever owned or used for long periods of time has needed a restart from time to time. I considered setting up an arduino to send a ping every 60 seconds or so and have it reset the power to the modem and router if the response wasn't speedy enough. Never got around to it.

My current router and modem combo is stable, but still needs a restart every couple of weeks.
That sounds reasonable but this one was stable, stable, stable for something like 2-3 years (a Cisco n-type router) and then started taking coffee breaks once a week or so. 
I  was in a similar boat. My router/modem would need a reboot every month or so, but nothing obtrusive. Over the past 6 months or so it was becoming an every-other-day or so issue and a real PITA. Especially because neither my router or modem had a physical on/off switch so I had to unplug them each time.

I've probably tripled my number of devices running WiFi in the past year or two, and I think that was probably contributing. I was having other issues with certain devices randomly having connection issues when other devices were working just fine. I'm not sure what the connection limit for my old router was (an older Netgear that had worked well for years), but I'm guessing that I was pushing it.

Since my cable company was starting to get aggressive in pushing us to upgrade to a DOCSIS 3.0 modem, I figured I'd splurge for a new router as well. My old router didn't support Gigabit Ethernet, either, so I'm getting a bit of a boost in performance in my wired connections as well.

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