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Messages - erockrph

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1036
General Homebrew Discussion / Re: First wort hopping and whirlpool
« on: October 27, 2015, 08:51:42 AM »
I dont think its a flip-switch situation. 170F boink, no AA... 171F boink, lots of AA. When I say that I chill to 170 I actually chill to 180 then shut the water off and it slids down to 175-170 before stabilized. I drop in the hops and set timer. If the temp hits 160 I hit the flame. With this method I get super flavor and aroma with no extra bitterness that I can notice. Would a lab prove me wrong? Dunno, I doubt it
I'm sure you'll get some additional measured IBU's, but the question is whether it is detectable by your palate rather than just at the lab. Maybe if you use a metric crap-ton of hops in a low IBU beer you might get enough to notice, but most real-world scenarios are likely to fall below the typical detection limit.

1037
General Homebrew Discussion / Re: soaking oak cubes in red wine
« on: October 27, 2015, 08:47:08 AM »
Quote
the wine will take up oxygen and "spoil"

I have made over 1200 gallons of wine, and have never had an oxidation issue from adding oak chips (which have a much higher surface area than cubes, thus more opportunity for oxidation)
I don't think the oxidation concern if from the oak itself, but rather from pouring the wine into another vessel in open air. It is the exposure to air that is the concern.

1038
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 08:37:11 AM »
Thanks for the great review, Jim. This was my IPA for the BrewUnited competition, which had a limited ingredient list. You needed to use Pils, Munich, Flaked Wheat and 60L Crystal as your only malts, and needed to use exactly two hop varieties from a small list of choices.

Centennial was the only remotely IPAish hop on the list, so that is where the bulk of the hop character came from. I used a small addition of Northern Brewer at 60min to meet the 10% of the hop bill requirement, then I whirlpooled 6oz of Centennial at 195F for 45 minutes to get a moderate amount of additional IBU's while extracting flavor and aroma. There were 2oz of Centennial in the dry hop as well (3 gallon batch).

I never use Centennial in IPA's, nor do I typically use it as a single hop. That is mainly because so many commercial brewers use it, and I prefer to make stuff at home that I can't buy at the store. I was surprised at just how much dank/resin/pine I got out of it in addition to the usual C-hop citrus.

Jim, I'm not sure what the note was that you couldn't place, but I used CaraMunich III as my crystal and BRY-97 for yeast. Maybe it's one of those?

1039
Ingredients / Re: specialty malts for brown ale
« on: October 26, 2015, 04:15:44 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

1040
Brett is what you may potentially have to worry about. It can create a biofilm that may allow it to survive your normal cleaning and sanitization regimens. I have heard of others using the same plastic fermenters for both clean and wild fermentations, but many brewers (inclusing myself) keep clean and wild plastics segregated in the brewery.

1041
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 03:13:43 PM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.
Had a productive afternoon. Got these ciders done, plus got some Sinebrychoff dregs started up, plus got a batch of 10-minute Berliner Weisse started up. In the immortal words of Brad Smith, I'm well on my way to having "a great brewing week".

1042
General Homebrew Discussion / Re: Experimenting with hops
« on: October 25, 2015, 11:02:49 AM »
I prefer to go the extract route for this because it is so much quicker. There's no mash, and a 15-minute boil is all you need. I'm brewing 4 single-hop batches later this week and I will be done in less time than a single all-grain batch.

1043
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 10:56:47 AM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.

1044
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 24, 2015, 08:22:23 PM »
Glad you're liking them, Jim! The Smoke & Dagger is amazing with BBQ. I've never been a big fan of Rauchbiers, but the smoke is balanced just right for me in this beer.

1045
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 24, 2015, 08:10:35 PM »
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time.

I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.
Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info  ;)
Maybe it's the power of suggestion, but I'm picking up some definite ale-like characteristics from the Sinebrychoff in my glass right now. In particular, there's this almond/stonefruit character that is distinctly British ale-like.

There was a fair amount of sediment in the bottom of the bottle. I think I'll try stepping it up to see if there's any viable yeast in there. If there's a thick meringue of krausen, then it may indeed be Ringwood. I'd be amused if after the multiple discussions about where to get true Ringwood cultures the answer turned out to be a Baltic Porter from Finland.

1046
Other Fermentables / Re: zombie killer type of cyser
« on: October 24, 2015, 02:53:38 PM »
I use nutrients. I feel that it minimizes the "fartiness" that develops in a cider fermentation and helps get you to a drinkable result sooner.

1047
Yeast and Fermentation / Re: Storing Dry Yeast
« on: October 24, 2015, 05:56:18 AM »

I keep my dry yeast in my crotch...the local colony can be reused just by simple methods of building the local colony to a pitchable number

Though now that I think about it these yeast are in a somewhat humid and worm environment
Thinking this thread just got derailed.....

The time stamp doesn't lie. You can always tell who is hammered or overtired when they post!

1048
Commercial Beer Reviews / Re: Mikkeller Spontanbeetroot
« on: October 23, 2015, 08:04:27 PM »
Thanks for the review!

I'm not sure about the beers in this Spontan-series.
Supermarkets in Belgium are selling Spontanbasil at steep prices (south of 20$) which, frankly put, I'm unwilling to shell out at this point. Mikkeller has some splendid beers in his range, and his sense of adventurous brewing is seemingly boundless, but overall, quite a few of his more out-there beers are a bit hit-n-miss.
I haven't seen the Spontanbasil over here yet, but I might stay away from that one. I just can't see that one being enjoyable unless the basil character is really mild, but then what's the point? That's sort of what I thought about the beetroot, but to a lesser degree. The beet character was pretty mild, and the beer was better for it. If the less you use of an ingredient the better, then what's the point of using it?

1049
The Pub / Re: Ukulele Mods
« on: October 23, 2015, 07:58:36 PM »
I like 9's for standard or Eb tunings on most of my guitars, but my main guitar is a Les Paul tuned to C#. I have 10-52's on that one or else everything sounds like mud. But it's still low and soft enough that calluses are never an issue when I randomly pick up the guitar and start playing.

Bass, on the other hand, is a b**** without proper callouses, particularly on my right hand. When friends want to jam, I am usually appointed bass player. If I haven't played in a while I inevitably end up with blisters on me fingers.

1050
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 23, 2015, 07:12:47 AM »
Coming from New England, I'm familiar with a lot of these breweries. Most of them produce good beer, some of them produce excellent beer, but a handful produce dirty butter-bombs.

I get more butterscotch than butter when Ringwood is not handled correctly.   Like most Yorkshire cultures, Ringwood has high O2 demands.
I usually pick it up as movie-theater popcorn in the aftertaste. It is especially pronounced retronasally and in the beer burps to me.

And even the worst offenders with Ringwood aren't half as bad as whatever Red Hook is doing, while we're on the topic.

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