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Messages - erockrph

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1036
General Homebrew Discussion / Re: Happy Brew Year - Happy New Beer
« on: January 01, 2016, 09:47:23 PM »
My brew year's resolution is to brew some old favorites that I haven't gone back to for a while - my house IPA, a sessionable brown ale, my session Porter, and my Belgian Dark Ale.

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1037
Kegging and Bottling / Re: Small kegging setup
« on: January 01, 2016, 07:41:15 AM »
I have a 5# tank at home for my keezer and force carbonating, and I use the small charger that runs on the disposable paintball-sized CO2 cartridges for bringing a keg to parties, tailgating, etc. I think that's a better way to go rather than compromising and getting a smaller tank that isn't really ideal for either situation.

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1038
All Things Food / Re: Cooking on a salt rock
« on: December 31, 2015, 01:58:39 AM »
I got one for my birthday in October, but I haven't cured it yet. I think I'll probably use it more for a cheese/charcuterie platter, but fried eggs and grilled veggies are two things I see myself trying on the hot side with it.

1039
The Pub / Re: That's Odd Let's Drink It
« on: December 31, 2015, 01:54:56 AM »
I dispute their "hoppiest beer ever made" claim  ;D :

"Whirlpool":

Wort post-chilling/pre-straining:

Strained hop drippin's:

1040
Yeast and Fermentation / Re: Raising Fermentation Temps
« on: December 31, 2015, 01:37:10 AM »
For me it depends. For a lot of ales I'll just put them in my basement and forget about them until packaging time. If I'm dealing with a cold snap with very low temps, then I will move them to a warmer part of the basement after the first week or so.

1041
Kegging and Bottling / Re: Small kegging setup
« on: December 31, 2015, 01:28:36 AM »
I recommend a 5# tank (or bigger) even with small kegs.  The price to fill a tank is about the same regardless of size and the places you have to drive to get co2 can be pretty far (not usually nice neighborhoods).

Finally, I bought 2.5G kegs from AIH. brand new for $75. I love them. Morebeer has 2.6G topedo kegs for $80 new.
I have several of the AiH kegs and you really can't beat them for the price.

Had no idea that the "not nice neighborhood" thing was common. I thought it was just my crappy luck, lol.

1042
All Grain Brewing / Re: Weyermann Bohemian Floor Malted Bohemian Malt DP
« on: December 31, 2015, 01:20:19 AM »
Weyermann makes no mention of needing a step mash on their website currently and states that it can be used up to 100% of your grist.

Personally, I used this for all my lagers until about a year ago when I got a good deal on a sack of Avangard. I did a single infusion at 153F every time and never had conversion or attenuation issues.

1043
General Homebrew Discussion / Re: Quick tips
« on: December 31, 2015, 01:10:14 AM »
When designing a recipe, have a picture in your head of what the beer should taste like. Make sure all your ingredients (and quantities thereof) fit in that picture. This could be just to fit into a style, but is even more important when trying to work outside of existing style guidelines. Otherwise, you will likely end up with muddled or clashing flavors in your beer.

1044
General Homebrew Discussion / Re: Ah yes, winter brewing
« on: December 31, 2015, 12:55:38 AM »
About 3-4 here, but it changed over to sleet and freezing rain early.  Roads sucked driving into work yesterday...I'm already ready for spring!
The worst part is that the temperature dipped and everything refroze last night and stayed that way. My driveway was like a hockey rink for most of the day.

1045
Ingredients / Re: Multi-Step Infusion & Water Adjustments
« on: December 31, 2015, 12:41:24 AM »
I do agree that some brewers can get lost in the minutiae of adjusting all the fine details on their water. Where I disagree is that finding a good-tasting source water is sufficient for all your brewing.

I have a well with good-tasting, relatively soft water. There are some water adjustments that I make, where I think it improves the finished beer, but the difference is small enough where it could be considered a minor tweak and the beer would still be pretty good without it. But there are a few beers that absolutely require adjustment on top of my existing water or else the end result is lackluster.

For hoppy beers, I need to add sulfate to get to the 150-200ppm range for my tastes. I've tried it without sulfate and the hop character just falls flat, and in the 300+ range it becomes too much for my liking. For roasty beers like stouts and porters, I need to add baking soda to get in the 5.5-5.6 mash pH range. At lower pH ranges the roast character is muddy, while at higher ranges I get the roast character that I'm looking for.

So, while I think it's easy to get caught up in the small stuff (especially if you don't understand water adjustments very well), you still need to pay some attention to your water to make the best beer possible. Just like with cooking, proper balance of salt(s) and acidity will enhance your beer and highlight the flavors you're looking for.

1046
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 30, 2015, 09:33:43 AM »
I think Enigma is a crappy name for a hop. "I liked it this time, but who knows what will happen next?"
Right. It was an Enigma before, but now I think I have a decent handle on it. Plus, who wants to be reminded of crappy new age music every time they brew with it?

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1047
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 30, 2015, 12:32:20 AM »
My next tasting was Enigma. This is a new Australian hop that I got through Farmhouse Brewing Supply. The pellets clocked in at 18.1% AA.

The nose of the beer had a bright citrus/fruit aroma up front. There was a lot of complexity in the background, with woodsy, spicy, dank and piny aromas all present to one extent or another. The aroma was really big and bright, and had a really familiar "hoppy" character, for lack of better description. It reminded me of really peak quality Simcoe.

The flavor had big citrus and pine notes, almost giving the impression of fresh spruce tips. I did pick up some onion - nothing comparable to Summit, but still over my taste threshold. The bitterness seemed smooth, with some resin notes that fade out on the finish.

The descriptors I've read for Enigma lean towards red fruit (raspberries, red currants, etc.), but I'm not getting much of that. What I am getting still tells me that this is going to be a killer IPA hop, though. Although I did get a bit of the dreaded onion in the flavor, the bright hop aroma is too good to pass over. I'm looking forward to brewing an IPA with this in combo with some other hops in the near future.

1048
The Pub / Re: My Christmas Present
« on: December 29, 2015, 11:09:17 PM »
Wow, the new digs look fantastic! Congrats!

1049
Beer Recipes / Re: Low ABV Brew
« on: December 29, 2015, 11:06:02 PM »
I've brewed this one a few times. It is based on Otter Creek Stovepipe Porter, which was one of my go-to everyday beers until the stopped brewing it. It has enough going on to keep the palate interested despite its low ABV.

HOME BREW RECIPE:
Title: Stovepipe Porter Clone

Brew Method: BIAB
Style Name: Robust Porter
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.017
ABV (standard): 4.03%
IBU (tinseth): 35.42
SRM (morey): 28.52

FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (58.5%)
1 lb - German - Munich Light (19.5%)
6 oz - American - Caramel / Crystal 60L (7.3%)
4 oz - United Kingdom - Chocolate (4.9%)
4 oz - American - Carapils (Dextrine Malt) (4.9%)
4 oz - American - Roasted Barley (4.9%)

HOPS:
0.2 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 19.33
0.75 oz - Willamette, Type: Pellet, AA: 5, Use: Boil for 10 min, IBU: 9.39
0.75 oz - Cascade, Type: Pellet, AA: 6.5, Use: Boil for 5 min, IBU: 6.71

MASH GUIDELINES:
1) Infusion, Temp: 162 F, Time: 60 min, Amount: 16 qt, Sacc Rest

YEAST:
Fermentis / Safale - American Ale Yeast US-05

1050
Yeast and Fermentation / Re: safale us-05
« on: December 29, 2015, 10:51:07 PM »
Perhaps I am inpatient.  Never had to wait this long with any yeast in 17 years of brewing.  Pitched rehydrated yeast 8 hours ago.
You've never had to wait 8 hours to see yeast activity? 
I was thinking more like, "You've been brewing for 17 years and you still check your fermentations that early/often?" After my first 2-3 batches, I stopped checking earlier than 2-3 weeks unless it was needed for something like dry hops or temperature adjustment. I've never once had an issue with yeast that was DOA, and I just trust it to do its thing after I pitch.

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