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Messages - erockrph

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1096
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 6
« on: January 21, 2016, 04:20:17 PM »
It's a shame Roger was so wrecked, by the time you got to some interesting brewing questions he was having a hard time stringing together coherent sentences. He sounds a lot like Sterling Archer when he's drunk. Still a great interview, despite the missed bleeps (there was a whole string of them right after the "what's your favorite cuss word" part).

On the 001 vs 1056 experiment, I'm only mildly surprised. Obviously, the experiment has to be set up simply to get more participation and to make sure that everyone was testing the same thing. Having said that, I wonder how much of the difference is due to production and packaging differences vs actual genetic drift. If you ever run a "master class" experiment, it would be interesting to see if there is still as much of a difference after 3-4 generations, or if the two strains become more similar.

Great work as always, guys!

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1097
Yeast and Fermentation / Re: Racking before end of fermentation
« on: January 20, 2016, 09:43:06 PM »
Instead of "secondary fermenter", it should be called "bright tank", because that's all that it is. If you feel the need to use a bright tank (i.e., to dry hop off of the yeast cake), then have at it. But for the vast majority of brews, you can safely go right from the fermenter to packaging without the added step.

1098
All Grain Brewing / Re: 1 gallon batches
« on: January 20, 2016, 09:16:50 PM »
I suggest you purchase a five gallon kettle. They can be had at any of the big retailers for about $39. It will allow you to do a 1.5-2 gallon mash and full boil--or, you can do a five gallon batch, partial boil. It is a great value, and you won't regret it.

Also, I think that the starting point for BIAB efficiency is more like 65%.

Common misconception, but typical is around ~72% mash efficiency.  Ranges up to 80% depending on proxess, recipe, equipment etc.
I'm at 82-84% preboil efficiency. Depends on how much bag squeezin' you're up for.

1099
All Things Food / Re: Chili
« on: January 19, 2016, 06:24:27 PM »
My secret ingredient in chili is the meat marinade. I typically use thin sliced stir-fry sized steak. It gets an overnight soak in the juice from a jar or two of pepperoncini peppers (the peppers themselves go with some buffalo wings), along with a decent handful of cracked black peppercorns. Between the acidic marinade and the long stewing, the meat falls apart to shreds. I like that texture a lot better than ground beef for my chili.

The actual recipe changes each time, but chili powder and Serranos are always key players. Need to whip up a batch soon, myself.

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1100
All Grain Brewing / Re: 1 gallon batches
« on: January 19, 2016, 06:13:33 PM »
I use Brewer's Friend for that all the time. The scale function works pretty well for both volumes and efficiency conversion.

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1101
General Homebrew Discussion / Re: What to look for in MA&NH
« on: January 19, 2016, 06:10:16 PM »
I just tried some of Baxter's beers for the first time a few weeks back, and I thought they were pretty good. Their Cali Common was my favorite. It was super crushable, should be a great summer beer.

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1102
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 17, 2016, 07:05:24 PM »
The hard part will be finding dry kolsch yeast
Well, I hear that US05 makes a good Altbier. And since we all know that you use Alt yeast to make Kolsch, US05 obviously should make a killer Helles. It's a no-brainer.

1103
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 17, 2016, 05:58:56 PM »
Since this is a challenge it may be an opportunity to try and make a convincing BDSA with dry yeast.


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Right, that's the way I was thinking. I brew extract beers quite often, but I'm thinking I want to push the boundaries a bit and brew something that I wouldn't normally do as an extract beer. Maybe a Helles...

1104
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 17, 2016, 01:09:14 PM »
Some like the original,  some dont. Joe already has his recipe figured out. So lets do this... the swap is 3 beer min. The challenge beer is totally optional. If you do a challenge beer, thats in addition to the 3.

Here are the finalized Challenge Beer guidelines.

Ingredients you have to use (mandatory)
DME
Dry yeast

Techniques you can't use
Mash
Mini-mash

Anything not mentioned is fair game
I already have two beers going right now that fit this criteria, but there's no challenge in that :)

If I get a chance to brew an extra beer for this swap, I'll get creative on an extract batch and include that as my challenge beer.

1105
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 16, 2016, 07:46:01 PM »
I'm on the fence on the challenge idea. Brewing time is going to be tight for me in the next few months, and if I'm going to spend the time on a batch I want a little more free reign.

I like the idea of a restrictive ingredient list, but this seems a little too small to get creative. Since Cascade and Centennial are kind of similar, maybe change one of them to a noble or English variety? And maybe open up the yeast selection to any dry yeast instead of just two choices. I think that would still fit the low-tech theme, but allow for a bit more creativity.

Again, I like the idea of the challenge. I'll try to squeeze it in if I can, but I'd probably be more inspired if there was just a little more choice in hops and/or yeast.

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1106
Beer Recipes / Re: German Altbier
« on: January 16, 2016, 12:29:27 PM »
Ok, maibock then. 100% pils maibock is indistinguishable?  Not trying to argue. I just discern a definite difference that isn't especially subtle to me.

100% pils distinguishable from 30%+ Munich maibock - probably.
100% pils distinguishable from 95% pils + 5% light Munich - no.
Where's Marshall when you need him?  :D

1107
The Pub / Re: Mystery Beer
« on: January 16, 2016, 09:51:57 AM »


Well ya gotta tell us which restaurant, Tommy!
Drake's off Whitesburg.

Oh yeah, that's not a bad gimmick as far as gimmicks go.
Unless I got the spiced Xmas ale.  ;)
Exactly. The only Xmas beer on the menu was Southern Tier 2XMAS. So, I guess I got 2X the spice for my $1


Yeah, and they make a beer or two I've liked. I just can't take much spice in a beer. I know the pumpkin beer guys would disagree. Honestly at a buck for even that beer it's hard to complain much.
Agreed. The last time I had dollar drafts it was Rolling Rock Light. Any non-Rauchbier would easily top that by a mile.

1108
Ingredients / Re: Coconut
« on: January 16, 2016, 09:47:58 AM »
I've read about brewers using a bit of coconut rum for flavor.
Which is probably just coconut extract + light rum. I'd just go with the extract and dose to taste.

1109
General Homebrew Discussion / Re: need some direction
« on: January 16, 2016, 08:03:43 AM »
Skip the book and read this forum everyday for 6 mos. you'll know the basics and be on the cutting edge of various topics (yeast pitch rates, experimental brewing techniques, etc). Things won't come in a nice order as from a book but you will get al the knowledge.
As valuable as this forum is, I think reading "How to Brew" will give you a great foundation to start from, as long as you understand that no single source of brewing knowledge is gospel. There are many paths to good beer, and some brewing knowledge becomes outdated after time. Read the book, and then use sources like this forum to keep yourself updated, get new ideas, and also to help figure out what works for you specifically.

1110
All Grain Brewing / Re: mash pH for munich helles?
« on: January 14, 2016, 09:58:29 PM »
A thought that I've started kicking around is how much carbonic acid contributes to the pH/acidity balance in the finished beer. For example, would you want a different acid adjustment in a Helles which is softer and has less carbonation than a German Pils? In other words, does the carbonation level make enough of a difference in the acidity of the finished beer where it is worthwhile to plan your acid additions around it?

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