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Messages - erockrph

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1051
General Homebrew Discussion / Re: Every send your beer to a lab?
« on: February 22, 2016, 01:23:48 PM »
I did once for IBU testing on an all-whirlpool hopped IPA. I used Coastal Science Labs (now Sweetwater Science Labs), because the price can't be beat - $5 for an a la carte IBU test. It costs more to ship the sample.

Here's the link to their order page in case anyone's interested:

http://sweetwaterscience.com/beverage-testing-services.html

I might try them again sometime to test whirlpools at various temperatures to confirm whether there is a significant pickup of IBU's as temp drops.

1052
Kegging and Bottling / Re: PB2 in Bottling Bucket?
« on: February 21, 2016, 12:10:13 PM »
Is there sugar in PB2?
1g of sugars per 2 tablespoons. Definitely need to consider that when priming.

1053
All Grain Brewing / Re: Potassium Chloride
« on: February 21, 2016, 12:04:12 PM »
At risk of providing further fodder here, I just felt the need to urge a bit of caution in response to the suggestion to spike a beer with an unspecified "excess" of potassium. While it's not likely one would use enough potassium to cause an issue for the average person, I'd hate to see someone on an ACE inhibitor or potassium-sparing diuretic use a bit too much and end up in arrhythmia.

Aside from possibly chemotherapy, potassium has the most risk for harm of all the medications we dispense on a daily basis. Once you're at a code for someone who can't get their K levels down you tend to develop a healthy respect for potassium.

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1054
Equipment and Software / Re: Walmart Clearance: 2 gal Coleman Stacker
« on: February 21, 2016, 07:43:28 AM »
Derek, have you done any mods to yours, such as the above screen, or a bazooka/braid to aid in lautering?
edit to add: also, did you find this deal instore? Walmart.com still has them at $10.97
I saw that price online, too. But I stopped by a local store and they had it on clearance at $7, too. I bought two. I plan on using a fine mesh grain bag as a liner and doing my usual BIAB in a cooler that I do with my larger batches.

1055
All Grain Brewing / Re: Potassium Chloride
« on: February 20, 2016, 09:42:33 PM »
I'd be careful with what you consider "excess" on KCl. 7.5 grams is the dose they use in lethal injection, and you can still cause serious cardiac issues well below that.

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1056
General Homebrew Discussion / Re: Look what die Katze dragged in
« on: February 20, 2016, 09:36:25 PM »
Honestly only seen the Salvator out my way out of those. I am supremely jealous.

1057
All Grain Brewing / Re: Potassium Chloride
« on: February 20, 2016, 06:57:30 AM »
I can't see any compelling reason to choose KCl over NaCl. A small amount of sodium is fine for flavor purposes, but you want to keep it at a relatively low level. Potassium has a similar flavor impact to sodium, so I can't see any reason why you'd prefer it to sodium.

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1058
General Homebrew Discussion / Re: Suggest an experiment!
« on: February 19, 2016, 10:31:26 PM »
I apologize if someone already suggested it, but my suggestion is dry hop in primary/on the yeast vs in secondary (off the yeast). The key is to keep all other variables the same (length of time, temperature, vessel). For example, dry hopping at ambient in primary is not an apples to apples comparison with cold keg hopping.

Maybe a series of dry hopping experiments (temperature, time, on yeast or no, multiple vs single additions, etc.) would be in order. That would help identify which variables really make a difference and which don't.

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1059
Beer Recipes / Re: Low Gravity English IPA
« on: February 19, 2016, 10:02:04 PM »
The whole crux of Ron's articles was basically that these were just another IPA at the time. Just like other styles, some were stronger and some were smaller. Breweries often brewed multiple beers within a style, and apparently IPA was no exception.

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1060
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 06:36:26 PM »
Motueka is usually around 7% AA. Combos great with Sterling. I use that combo a lot in my hoppy lagers.

I've used Sterling several times, but not with Motueka. I need to try that in a lager. Like maybe a summery pils. Sounds good.
That's pretty much my go-to hoppy lager recipe. 5:1 Pils:Munich @1.052, 40 IBU at 60 minutes, then an ounce each at 170F and dry hops (3 gallon batch). Next time around I'll probably try the whirlpool at 120F with 3-4 ounces total, and skip the dry hop.

1061
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 04:49:26 PM »
After having an IPA that was primarily hopped with Sterling recently, I want to give that a shot in an APA. I have been using it here and there and really like how versatile it is.
I love Sterling for the same reason. It's herbal/spicy noble-like at low-to moderate hopping rates, then starts to get some citrus as you push the rates higher. Motueka is another hop like that. It has noble character, but then also gives lime zest and lemongrass characters along with it. The thing is that neither is super oily, so they get lost when blended in with more typical IPA hops pretty easily.

Thanks for the info. Sounds like I should give Motueka a shot at some point. What AA% do you normally see it at? Maybe Sterling/Motueka APA
Motueka is usually around 7% AA. Combos great with Sterling. I use that combo a lot in my hoppy lagers.

1062
All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 19, 2016, 04:45:52 PM »
Is the gypsum discrepancy coming from the difference between crystalline and powdered forms? Anhydrous vs dihydrate?

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1063
General Homebrew Discussion / Re: quick hop fu procedure question
« on: February 19, 2016, 04:39:48 PM »
Of course there's no way it's a typo, right?

Sure could be, but how can we assume that?
I have the mp3 as well. I could go look for it. Is this a matter of life and death?

Nope...just curious.

HAD to look it up.
- fermenter seal is to put a bit of pressure so that the yeast settles out more easily
- he does say 60F - "and sometimes it'll throw a bit of diacetyl at that point".
The way I take that is the exact opposite of a D rest. It is a mention that the yeast may produce some diacetyl at that point. Which makes much more sense to me.

1064
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 11:54:48 AM »
After having an IPA that was primarily hopped with Sterling recently, I want to give that a shot in an APA. I have been using it here and there and really like how versatile it is.
I love Sterling for the same reason. It's herbal/spicy noble-like at low-to moderate hopping rates, then starts to get some citrus as you push the rates higher. Motueka is another hop like that. It has noble character, but then also gives lime zest and lemongrass characters along with it. The thing is that neither is super oily, so they get lost when blended in with more typical IPA hops pretty easily.

1065
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 07:34:47 AM »
Vic Secret, Meridian, Nelson Sauvin, Motueka, Enigma, HBC438, Kohatu and Caliente are all primarily fruit-forward hops that are different than the usual Cascade/Centennial/"C"-hop flavor, and aren't the mango-bomb that Citra usually is. All of them are worth playing with in any combination.

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