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Messages - erockrph

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1111
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 14, 2016, 09:11:04 PM »
Not sure what my spring brewing schedule looks like yet, but if I have enough in the pipeline I'm up for it again.

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1112
Kegging and Bottling / Re: 80% CO2, 20% N2 - possible, yeah?
« on: January 13, 2016, 09:15:32 PM »
Is it feasible to swap your lines for something that will let you run at a lower pressure?

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1113
Yeast and Fermentation / Re: Huh?
« on: January 13, 2016, 01:11:04 PM »
Almost looks like krausen to me, but that doesn't seem likely with that strain and such a small amount of beer in the jar. Any chance this is actually a top-cropping English yeast instead?

1114
Ingredients / Re: I need a new hop(s)
« on: January 13, 2016, 12:03:43 PM »
Drew and I are about to start testing 4 new organic experimental varieties that are daughters of Centennial.  We'll let ya all know how it goes.
Any relation to X-17?

1115
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 13, 2016, 11:21:45 AM »
I have to agree with Beersk. Fined beers, do taste different than just lagered beers. Lets step back though first, to cover the bases.

Chill haze is formed when the beer is cooled, most times around 32-35F, and a haze forms. The colder the beer, the more pronounced the haze becomes. This is due to weak hydrogen bond between polyphenols and protein. As the beer cools the polyphenols are attracted to the protein molecules and attach themselves, the two compounds together make a particle large enough to defuse light, which can be seen. As the beer warms back up to room temperature, the bond is broken and the haze goes away. The two separate molecules are now invisible. If this cooling and warming cycle happens often enough, it cause permanent haze.

Polyphenols are in all wort and occur naturally in barley. Most of the polyphenols are extracted from the grain during the mashing process and the amount extracted can vary based on temperature and pH. All beer contains polyphenols to one level or another. Excessive proteins can also contribute to chill haze as proteins can start to coagulate as the beer is chilled, not to mention it can give polyphenols more protein molecules to create a visible bond.

Yeast haze is pretty simple to understand, it is yeast that has not yet flocculated from the beer and light is being defused by the yeast particles. The suspended yeast may be desirable in some beers like a Hefeweizen, but it most cases it is undesirable and can a harsh flavor component to the beer.

Another obvious form of turbidity is floating particles. Everything from trub to hops can be floating around the beer.

So, with that being said... Filtering and Fining. But really, clear beer starts in the mash tun(hint: second paragraph). We will leave that for another day.


Gelatin(in this example above)- Gelatin is a collagen protein derived from animal by-products and has a strong negative charge. When introduced into chilled beer it will bond with the positively charged yeast and proteins. Since the beer is cold, the gelatin will become gelatinous (what a surprise) and grab the yeast and some of the proteins and drop to the bottom.

So here is the reason, I explained the above about haze and whatnot:

You have to add your 1+1 here. This line:
Since the beer is cold, the gelatin will become gelatinous (what a surprise) and grab the yeast and some of the proteins and drop to the bottom.
We know this right? This is our given...Gelatin Makes clear beer, However...

What else do we have bound to the proteins at this point? Thats right, polyphenols. What are polyphenols? Flavor. SO, by grabbing these molecules using a "bond" instead of just degassing co2, and allowing the beer to do its thing naturally. I believe you do take a hit, at least thats my unscientific theory.  ;D

I'm following so far. Maybe I'm missing something, but aside from the time required to achieve the same level of clarity, how does this differ from cold-conditioning and letting the same particles drop out on their own? Just throwing this out for debate, I have no skin in the game either way.

1116
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 13, 2016, 11:09:22 AM »
As I mentioned, I contacted a guy I know who's the CEO of YCH.  Drew and I will have more on next week's podcast, but here's a brief reply...."This has me baffled. We ship LD at the same rate we ship every brewer in the US, which is as soon as processed in the fall, so I'm not sure where this info is coming from. We ship LD their homebrewer inventory every week."
I'll bet on Label Peelers shooting out a salty email before knowing the full story. It's happened plenty of times before. I unsubscribed after their whole "we hate this company down in Florida that also sells wine kits" shenanigans. Pretty sure they're the reason WinExpert has minimum pricing on certain kits now.
Well I apparently jumped to conclusions earlier and ran my mouth prematurely. Mea culpa.

I did score on a wine kit from them LP last year when they were running a big sale before the minimum pricing went into effect. I didn't know the backstory.

1117
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 12, 2016, 07:27:43 PM »
Epic thread response from YVH.....I know where I will be buying my hops from for now on!
Plus they have pimp hophead apparel! I love my Citra hat and YVH hoodie.

1118
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 12, 2016, 04:01:31 PM »
I got the same email from Label Peelers. I've gotten great deals and service from them in the past. Sucks that they're getting shafted by this situation.

What sucks even more is that this major player in the hop business is apparently putting homebrewers on the back burner. I'm hoping that it's mainly because they just haven't gotten their stuff together because of the new merger. Thankfully their are enough sources of quality hops that I can vote with my dollar and boycott HopUnion until they set this straight.

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I'm curious why you think this is necessarily the whole story. I've contacted the CEO of YCH Hops to get his side of things.  Hopefully Drew and I will present that in the podcast.
Thanks for that. I'm looking forward to hear what YCH has to say about this.

1119
General Homebrew Discussion / Re: What to look for in MA&NH
« on: January 12, 2016, 11:19:41 AM »
I have a friend visiting Maine and New Hampshire for work. He wants to bring me some beer. What suggestions do you have for what is available there that I cant get in Indiana, Ohio, and Kentucky?
A couple we get in Mass that you may not get out there are Peak Organic and Baxter, both from Maine. We just recently started getting Baxter and I had their Pamola Extra Pale Ale and liked it. I like every Peak Organic I have tried. Spencer Abbey Ale might be available there, I know their recent holiday offering is Mass only. Also, the Maine Brewing Co. makes some nice beers, mostly pricey.
BTW MA= Massachusetts, Maine = ME
He did say MA, now that I double checked it, so Massachusetts and New Hampshire, thanks Pete. I never mail anything to either, so I learned something today(that I probably new in grade school, but have long since forgotten)
Also, thanks for the tips
If he's going to Boston see if he can score anything from Trillium (Not sure if they sell in stores, I have only had some bought directly from brewery by someone else), also Element, a small brewery in Western Mass that sells statewide. I particularly like Dark Element and Red Giant. And if in Mass he should definitely be able to get Spencer Abbey including their holiday ale (a DBSA). I also like a pilsner (can't think of it) from 2 Roads in CT. Jack's Abby in Framingham MA makes all lagers and I like their "Smoke and Dagger".
Ol'factory Pils from 2 roads, maybe? It's a dry-hopped pilsner in the style of Pivo Pils from FW, good stuff.

1120
Ingredients / Re: Honey malt in an IPA?
« on: January 12, 2016, 11:12:32 AM »
I've seen recipes for O'Dell IPA that includes a small amount (3 oz) per 5 gallons. I recall reading that tropical and citrus are "enhanced" with a small amount of honey malt.
Maybe the sweetness from honey malt is different than the sweetness from residual sugar, but I've had some beers that were a little sweet (hadn't completed bottle conditioning yet) that were heavy on tropical hops and it gets gross fast. I've had some commercial DIPA's that have some sweetness and it ends up tasting like cough syrup. It certainly brings out the fruit character, but not in what I'd consider a pleasing way.

1121
General Homebrew Discussion / Re: What to look for in MA&NH
« on: January 12, 2016, 11:03:32 AM »
Not sure what you can get out your way, but Smuttynose and Moonlight Meadery from NH come to mind. If you can't get them out your way, I'd definitely search them out.

1122
The Pub / Re: Nfl,playoffs
« on: January 11, 2016, 08:05:58 PM »

If the Pats play like they have the past few weeks, they don't have the slightest chance. I suspect that their last game was played in "just don't get hurt" mode and to test out what they can expect out of Stephen Jackson in the playoffs. But who knows - they could just be too beat up and end up an easy W for KC.
It almost look like they intended to lose to Miami.....belichick strategy???
I don't get that strategy when you lock up home field with a win, but they certainly didn't seem too concerned with winning from my perspective.

1123
Ingredients / Re: I need a new hop(s)
« on: January 11, 2016, 08:03:23 PM »
Vic secret- Victoria secret??'

I believe it is grown in Victoria (Australia). I think the name was originally going to be Victoria Secret as a play on words, but there's probably some concern of trademark issues.

1124
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 11, 2016, 07:58:37 PM »

Just ordered 2015 crop 1# each of citra, galaxy, columbus, and EKG...to bad I fell for that label peelers presale, I guess I'll never order from them again

They'll make whatever right.

Fwiw, not sure if it's their fault or not, but they really are a great lhbs. Super sales all the time and go above and beyond.
I've bought from them online quite a few times and I have had nothing but good things to say about them. Their sales can't be beat.

1125
The Pub / Re: Birthday Gift from My Better Half
« on: January 11, 2016, 07:34:38 PM »
I need to restock! 31 years old today.
Congrats! I hit the big 4-0 in October and I'm already debating whether I will celebrate with Westy XII or Thomas Hardy.

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