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Messages - erockrph

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1096
Beer Recipes / Re: Rochefort 4
« on: March 03, 2016, 08:26:15 PM »

That has GOT to be wrong.  The finished beer is only 33 EBC.  1900 EBC for the syrup comes out to 965 SRM!  I've never seen or heard of anything that dark.  Where did that come from?
The recipe calls for the sugar, not the syrup, as I'm reading it. It makes a lot more sense that way.
even so the highest SRM value that I have ever seen for sugar is 275 for the dark and even that's acknowledged to not likely be representative of the actual value
Interesting. I'm not super familiar with the sugar, so I just assumed that it was a lot darker by weight than the syrup. I have brewers caramel that is 33,000 EBC, so it is certainly possible to have something in that range. But I have no idea what is commercially available to a home brewer, either in the US or Europe.

1097
Beer Recipes / Re: Rochefort 4
« on: March 03, 2016, 08:11:21 PM »
That has GOT to be wrong.  The finished beer is only 33 EBC.  1900 EBC for the syrup comes out to 965 SRM!  I've never seen or heard of anything that dark.  Where did that come from?
The recipe calls for the sugar, not the syrup, as I'm reading it. It makes a lot more sense that way.

1098
The Pub / Re: What's the Weather Like Where You Are?
« on: March 03, 2016, 07:19:19 PM »
It's been in the 50's the past few days.  This morning it was 15F with a high today of 33F.  Next week, it's getting close to 65-70F.
Yesterday it was 52F when I left for work in the AM. I saw that the high was going to be 50, so I wore a light rain jacket. Little did I know that the high was when I left for work and that temperatures would plummet during the day. By the time I got out of work I just about froze. I'm about done with this winter.

1099
Other Fermentables / Re: Citrus in meads
« on: March 03, 2016, 07:08:14 PM »
Eric - just pulled 400 ml of an orange blossom trad. Split it into 200 ml samples. Added zest of 1 lime to the first, and the juice of the lime to the other. Will update in a couple of days.


The juice made the crystal bright white traditional turn milky immediately.


It's a bone dry mead, so will need to back sweeten a bit to see how it comes out.
Awesome! Looking forward to your results.

1100
Other Fermentables / Citrus in meads
« on: March 03, 2016, 04:33:21 PM »
Does anyone have any recommendations for the best way to use citrus in meads? I've always been afraid to drop the pH too low and have the yeast stall out on me. Is it better to wait till secondary to add the fruit? Any suggestions on the best way to add the fruit, and/or how much? I'm planning on a tart, slightly sweet lime mead with a hint of ginger, in the 8-10% abv range. I'm looking for a big lime flavor.

1101
Ingredients / Re: First Pils
« on: March 03, 2016, 03:03:16 PM »
Cool Eric, sounds like I'm tracking right. Thanks
I've tried soft water (Czech Pils-style), and it wasn't what I was looking for. I think you're on the right track with the Gypsum addition. I'm at about 130ppm in my hoppy lagers and that's right where I like it. Again, this ends up closer to an APA in hop character, so YMMV depending on what you're shooting for.

I brew a pale lager that is dry hopped with sterling and crystal with great results for me. My amounts are very modest though....
I got some Crystal for just this purpose. I hear it's similar to Sterling in that it has noble character but can get fruity as you push the hopping rate.

1102
All Grain Brewing / Re: Fruit flavored IPA
« on: March 03, 2016, 02:09:32 PM »
IPA aged on Grape Fruit or orange in a secondary (or firkin) is awesome. I imagine you could do the same with any fruit.

My early morning eyes dyslexed this to firkin awesome.  Which it is.   ;D

I am doing a "Firkin Tuesday" at the brewery now every Tuesday and the citrus fruits in IPA (usually blended with a dry hop) have been turning out really, really nice. So easy to do to, I just was the outsides really well then chop it fine enough to fit through a funnel into firkin opening. 10-14 days and they are ready. You could do the same thing in a corny or secondary.

Upcoming I have a Kolsch on mandarin oranges and mandarina bavaria hops and honey dew melon on Hull Melon hops. Both of these I have in carboys aging waiting for firkins to come available. I purees the melon so it has to age in a secondary to be sure.

This stuff is really easy to do and just takes some experimenting.
With the citrus are you using the whole fruit or just the zest? If whole fruit, are you getting any off flavors from the pith? Is it worth doing juice + zest to avoid the pith?

1103
Ingredients / Re: First Pils
« on: March 03, 2016, 04:43:32 AM »
I brew a dry-hopped Pils pretty often, but it probably ends up closer to an APA than a Pils. I use Motueka and Sterling, two Saaz descendants that have some nice citrus character to them as you push the hopping rates. Makes for a great summer beer.

1104
Other Fermentables / Re: First Mead
« on: March 03, 2016, 02:40:16 AM »
I think you have a lot of flexibility with your SNA regime and degassing schedule. My batches are small enough that I can't afford to take 4 or 5 gravity readings, so I just kind of go by eye. Don't sweat the small details too much.

Sent from my XT1585 using Tapatalk


1105
Equipment and Software / Re: 1 gallon fermenters
« on: March 03, 2016, 02:24:37 AM »

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.

I got a 2 gallon food grade bucket and lid at Winco for under $5.

Same here at Lowes. I bought two. One fermentor and one bottling bucket. Fitted both with pvc ball valve and nipples.


Sent from my iPhone using Tapatalk
I've started bottling my small batches using a keg as a bottling bucket. It is so easy it makes bottling almost as simple as kegging.

1106
All Grain Brewing / Re: Fruit flavored IPA
« on: March 03, 2016, 02:13:42 AM »
I've been kicking around the idea of a passionfruit IPA for a while now. I might actually try it this summer now that I've discovered Vic Secret hops.

Sent from my XT1585 using Tapatalk


1107
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: March 03, 2016, 01:59:45 AM »
I like to bottle and send plastic PET bottles that are 16 ozers.  They seem to work fairly well if I bottle with the beer gun and I have near zero issues with leaks!  Hopefully that is okay!
Actually, sounds like a great idea to me. Much safer for shipping.

1108
Other Fermentables / Re: First Mead
« on: March 02, 2016, 09:29:04 PM »
almost at 1/3 break..at 1.072 and PH at 3.93.

smells pretty damn good
Love the smell berry melomels put off!
You guys are killing me. Every time I look at this thread I have to remind myself that I don't have the fermenter space for another mead. But the melomel aroma comments just might push me over the edge...

1109
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.

1110
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:

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