Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - erockrph

Pages: 1 ... 73 74 [75] 76 77 ... 413
1111
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


1112
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.

1113
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


1114
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.

1115
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...

1116
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.

1117
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:

1118
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!

1119
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.

1120
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.

1121
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.

1122
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.

1123
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.

1124
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.

1125
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

Pages: 1 ... 73 74 [75] 76 77 ... 413