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Messages - erockrph

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Equipment and Software / Re: 1 gallon fermenters
« on: March 02, 2016, 08:02:53 PM »
I have about 7 or 8 one-gallon wine jugs from the homebrew shop that I use for starters and test batches. Recently though, my LHBS has started carrying 2-gallon fermenting buckets. These are great, because now I can brew a full gallon or more. And buckets are so much easier for dry-hopping with whole cones than 1-gallon jugs.

The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 02, 2016, 07:33:16 PM »
hit all 50. my last one was alaska and it was on a cruise we took there in 2013. got a pic showing my last state...

This was on the drive back from the Yukon after taking the White Pass Railroad in Skagway, right? I think I have a much foggier version of the same picture floating around from my trip on 2006.

On another note, I should really leave the East Coast more often:

The Pub / Re: Coors being sued for not brewing all beer in CO
« on: March 02, 2016, 07:04:01 PM »
Wow... looks like a Bass Pro Shop. Very nice!

First of all, if the damage is done then I'd just let it ride and see what happens. Different varieties of lacto have different IBU tolerances. Since you're working with dregs, who knows what will happen. Ride it out and taste before you come to any conclusions. It might end up being less sour, but with an acceptable Brett character.

If you need to deal with some bitterness in the finished beer, then you can blend it or throw it on a large fruit addition to dilute it a bit. You could also backsweeten a bit (maybe with fruit juice or puree) and stabilize if needed.

There are a lot of possible end points, so the solution will vary depending on what if anything) needs to be corrected in the finished product.

Equipment and Software / Re: Walmart Clearance: 2 gal Coleman Stacker
« on: March 02, 2016, 05:45:35 PM »
I was using the Brewer's Friend calculator. I'll play with some others before my next brew to see what the issue is.

Yeast and Fermentation / Re: Another generous home brewer!
« on: March 02, 2016, 05:43:34 PM »
Mark hooked me up as well. Just need to get a pressure cooker so I can start autoclaving some media.

I used one to add methylene blue to a sample of yeast so my son could look at it under his microscope. Note to self - WLP002 is not the yeast stain of choice for this application. Even smooshed under the cover glass the flocs don't want to break up.

Would be interesting if you tasted the same two beers two months from now to text shelf life. I have found dry hop beers to be extraordinary within the first 4-6 weeks and then quickly fall off while hoppy beers with flame out additions only, while they do drop off significantly in hop flavor and aroma but remain cleaner and more drinkable and don't pick up the oxidized hop flavors like dry hop beers do.
I just started listening to the most recent BeerSmith podcast on my way to work this morning. Charlie Bamforth just dropped some random, interesting info that made me think of this. They have discovered that manganese can be a significant source of oxidation in beer, and that dry hopped beers are among the highest in manganese.

Charlie said they're just starting to look into this, and hat further research is needed todetermine how much of an effect the manganese would have. But listening to this set off all kinds of light bulbs in my head. It would seem to connect the dots pretty well here, if the actual act of dry hopping is boosting hop character only to be its own downfall by increasing oxidation at the same time. Hopefully more research is done on this and the results become available to the homebew community. I'm quite interested to see how this plays out.

Ingredients / Re: Lyle's Golden Syrup
« on: March 02, 2016, 02:33:44 AM »
I use it now and then in British Ales that call for invert sugar. I'm not convinced that there's any flavor impact beyond table sugar, but I don't know that I've used it in any recipes where I'd pick out a difference. I've almost always used it in recipes that are either big barleywines, or have a significant amount of English crystal malt along with it.

It looks like honey, but I can't imagine that it would affect color in any significant way.

Equipment and Software / Re: Walmart Clearance: 2 gal Coleman Stacker
« on: March 02, 2016, 02:19:15 AM »
Anyone else undershoot their strike temp using these? I was targeting 158F today and ended up at 152F. I'm not sure if it's an issue with my calculator or whether it's the cooler.

Yeast and Fermentation / Re: Secondary Fermenter Headspace
« on: March 01, 2016, 09:14:10 PM »
Gotcha. I wouldn't expect much of a krausen from pitching bugs into a finished Mild.

Sent from my XT1585 using Tapatalk

His/mine/your empirical knowledge doesn't do justice to the "tasting" of the final product.  It needs an experiment to be conducted which is where the conversation was going until it devolved into opinion, meta discussion, etc..

A) This is a public forum. Whether you've started the thread or not, you do not own it.

B) "Meta discussion" is the norm here. If that isn't your thing, maybe this isn't the best place for your threads. Perhaps start a blog or something...

Excuse me sir, but you took those points out of a post and turned them into questions, taking each out of the context of the original post, which is simply a list of things that could be omitted or simplified during brewing (in contrast to not omitting the step or the more complex solution).  You then posited your knowledge in an attempt to make yourself look knowledgeable about the end result and get an 'atta boy out of it.

The empirical knowledge you posted is nothing new.

Adding to, modifying or clarifying the list would be contributing to the thread.  Constant counter pointing with opinion, "you" oriented posts and "this^^^" type posts doesn't contribute anything.
Actually, your original post specifically asks what differences one would expect in the final product, to which you received many thoughtful responses. Keep track of your trolling, buddy:

Given a beer brewed by an experienced brewer that meticulously measures, weighs and calculates every detail (a perfect process, hitting all numbers) and a beer brewed by an experienced brewer that is "casual" in measuring, weighing and calculating, perhaps skips things they deem unnecessary - what differences would be experienced in tasting the final product?

I think from this point on, I for one will choose TL;DR your posts. Good day, sir.

Yeast and Fermentation / Re: Secondary Fermenter Headspace
« on: March 01, 2016, 07:22:20 PM »
You could purge with CO2 if you have access to that. If not, you could add a small dose of sugar or DME to kick off some active fermentation in the beginning. That would help use up and blow off oxygen from the headspace.

The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 01, 2016, 07:17:25 PM »
22 here. I'm not counting Washington yet. Even though I technically left the airport, it was just to transport to the cruise ship.

At some point when my son is older (like high school age), I want to take a leave from work one summer and drive through all 48 of the lower states. That's been a bucket list of mine. If I can't get more than a few weeks, then the next best would be to drive all of Route 1 from Maine down to Key West, stopping in each state for at least one night.

The Pub / Re: Boring 92 beer selection
« on: March 01, 2016, 07:08:17 PM »
I mean, seriously, how much IPA can one take? There's more to beer than hops.

My bride and I went to dinner last night to a local restaurant/bar that boasts 18 taps.  There was one Pilsner, two winter warmers, three pale ales... and all the rest were IPAs.

I love IPAs - I drink more IPAs than anything else, but wow.
I can relate to that. I'm a huge hophead myself. Back in the day, whenever I discovered a new brewery the first thing I wanted to try was their IPA. Now I rarely try a new commercial IPA, and when I check out a new brewery I'm drawn to anything that's not an IPA.

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