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Messages - erockrph

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Other Fermentables / Re: First Mead
« on: February 17, 2016, 06:25:35 PM »
Semi dry. Good alone or with food.

That's what I will be shooting for.

Ken, the toughest part of meadmaking (in my experience) is figuring out where your yeast is going to quit ahead of time. My first meads finished much drier than anticipated. I then tried to compensate for that by starting at a higher OG, and ended up stalling out at 1.050 a couple of times.

Since then, I've decided to err on the side of caution and plan to finish a bit lower than I'd like. It is much easier to backsweeten a bit than it is to fix an overly sweet mead. If my yeast decides to give out a bit early, then I'm still going to be OK. I only brew 1-2 meads a year, and the ingredients are expensive, so I'd rather not take too much of a chance.

Beer Recipes / Re: Low Gravity English IPA
« on: February 17, 2016, 06:15:31 PM »
I am sure most of you are aware that Mr. Pattinson has a book out called "The Home Brewer's Guide to Vintage Beers". I have the book for a couple of years now and cannot recommend strongly enough. I have brewed several recipes from this book with excellent results.
If this brew turns out well, I just might have to do that. I find myself on is blog every month or two and end up going straight to the "Let's Brew Wednesday" articles. I have about two lifetimes' worth of Brewer's Caramel on hand, so I really ought to brew more of his recipes just to make a dent in that.

All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 17, 2016, 06:11:26 PM »
Jon, thanks for the fact checking on this. I think my lazy ass will keep breaking out the scale for my salt additions from here on in.

Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 17, 2016, 06:06:47 PM »
Am I the only one who ferments lagers at 50°F for a month, then kegs and lagers at 32°F for 6 weeks?  I never let my lagers get above 50°F.

I brewed with WLP833 once in the low 60s and ended up with a fruit bomb.

These days, you may be.  The fast lager schedule is nothing new.  I believe it comes from Narziss?  You should try it.  I can make lagers every bit as good as the "old fashioned" (YOUR) way in a fraction of the time.  As long as you keep the temps low for the first 3-7 days, there are no ill effects I've found to raising it after that.  A week or two of lagering and they're done.
In my experience, some of my maltier lagers continue to improve up to maybe 6 weeks or so of cold conditioning. But by that time the keg is half empty because it's good enough after 2 weeks and I can't keep myself from stealing "samples" a pint at a time every few days.

I don't typically fine my beers, so that may have something to do with it.

Other Fermentables / Re: First Mead
« on: February 17, 2016, 02:48:30 PM »
42.3gr according of fermaid O (TONSA) and this calculator:

I've never seen that calculator before, but it is awesome! Insta-bookmark.

Beer Recipes / Low Gravity English IPA
« on: February 17, 2016, 01:15:19 PM »
I saw a few recent articles on Ron Pattinson's blog that discuss some low-gravity IPA's that were available in England in the early-to-mid 20th century. There was a recipe posted for 1957 Whitbread IPA that was brewed down at 1.036/3.9% ABV. It's interesting that Session IPA's have become a big thing in the past few years in the US, when they were apparently no big deal a century ago in the UK.

I think I'll be taking a shot at the recipe in this article:  I'll probably use 1469 or 002/1968 instead of 1099, and I might push the hops closer to the end of the boil to get a bit more flavor/aroma, but otherwise I'll keep it close. Should be interesting.

Other Fermentables / Re: First Mead
« on: February 17, 2016, 11:57:24 AM »
i think it should be ok and land me in the optimal PH range.

so Im reading that using goferm for the yeast rehydration, then using fermaid K during fermentation is all I need. fermaid K had DAP and says no additional DAP additions needed. this accurate?

I follow Curt Stock's recommendation for SNA with melomels. He uses a ratio of 1 part Fermaid K to 2 parts DAP. While Fermaid K contains DAP, I believe it is designed for wine musts that have a significant amount more FAN than mead musts.

I plan to move to Fermaid O soon - it's an organic nutrient made from autolyzed yeast and contains a large proportion of nitrogen, and therefore doesn't require additional DAP.

All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 17, 2016, 07:53:50 AM »
Very handy, and should get you passably close for our purposes. One caveat is that some salts are extremely hygroscopic, and will pull in water from the stmosphere. That is turn will affect their density. CaCl2 is probably the biggest concern with this - it's what DampRid is made with, which is intended to pull moisture out of the air.

All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 07:48:38 AM »
Gordon is an expert beer judge, but not necessarily an expert brewer.  As an opposing view, Jamil Z *is* an expert brewer, and he doesn't do step mashes. 

Gordon won Ninkasi more times, and more recently than JZ. I trust Gordon's cred as a brewer as much as I trust JZ's. That said, you have two excellent brewers who have produced award-winning beers with different methods. That tells me that either method has the potential to produce excellent beer.

Personally, I'm perfectly happy with my beers brewed using a single-infusion mash.

Yeast and Fermentation / Re: New dry yeasts
« on: February 16, 2016, 06:49:00 PM »
Got a helles about ready to crash and keg using S-189, and I have a few packets of K-97 in the fridge waiting to go. Altbier is in the near future for me.

Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 16, 2016, 10:10:33 AM »
It's pretty well known that 34/70 (WY2124) works at that kind of temp so there was no surprise for me.
Not a huge surprise for me, but 70F is definitely higher than I'd ever tried or recommended with this yeast. And I've always hedged my bets saying it would be passably close at those temps. The results here are more like "undetectable, if not better" rather than "passable" at ale temps.

General Homebrew Discussion / Re: communion beer
« on: February 16, 2016, 08:19:02 AM »
If you wanted to go with the consuming stale bread theme, then you could brew a kvass. And pair it with a table strength saison brewed with the cheapest wine you can get your hands on. That would fit the communion theme as I remember it.

Then again, maybe your clergy is classier out your way....

Sent from my XT1585 using Tapatalk

All Grain Brewing / Re: ESB water profile
« on: February 16, 2016, 07:35:26 AM »
I think that looks good for an ESB with lower minerality. You may want to consider bumping the Cl a bit to boost the malt a little, but that's your call. My ESB water profile looks pretty similar to yours, but with 100ppm Cl and 150ppm Sulphate (spelled with a "ph" since it's an English ale :) )

I was considering bumping the sulfate a bit, but didn't want it to accentuate the hops too much so that it totally overpowers the malt. I have about 45 IBU's going into mine, how many IBU's do you shoot for in your ESB with that sulfate level?
I'm right at 45 IBU, too.

Equipment and Software / Re: Walmart Clearance: 2 gal Coleman Stacker
« on: February 15, 2016, 08:19:56 PM »
Thanks for the tip! I have some 1 gallon base malt test batches coming up and a couple of these would make life a heck of a lot easier for me.

Yeast and Fermentation / W-34/70 Fermentation Temp exBEERiment
« on: February 15, 2016, 08:17:55 PM »
I noticed that Marshall hasn't been cross-posting new xBmt's here as often, so I went over to Brulosophy to see if anything interesting was posted, when this result really caught my eye:

Summary - a split batch of Pils was fermented with 34/70 at either 50F or 70F. The results were that A) there weren't enough correct tasters to achieve a significant result (although it was close) and B) of the 12 tasters who did identify the correct sample, 10 of them preferred the one that was brewed at warm temps.

I've been fermenting 34/70 at ambient temps in my basement in the winter, but I might be tempted to push that into the spring and fall now. I also feel validated in recommending 34/70 at warm temps over an ale yeast to all the brewers who keep asking about brewing a "Mocktoberfest" every September. This certainly removes several barriers for new brewers who want to brew lagers - you can use dry yeast, and you can ferment at ale temps. If someone can produce a good ale, there's no reason they can't produce a good lager.

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