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Messages - erockrph

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Ingredients / Re: Which hops do NOT play well together
« on: November 15, 2014, 07:30:58 AM »
To the OP, Sterling will be really nice. I'd skip the NB's, the EKGs, the Horizon and maybe the HMf. 4-5 hop varieties is my limit before things start getting muddled.

Equipment and Software / Re: Grain Mill
« on: November 14, 2014, 10:43:33 PM »
The only one I have experience with is the Barley Crusher. It works great for me - no complaints whatsoever.

Kegging and Bottling / Re: Rubber coated black tactical beer bottle project
« on: November 14, 2014, 10:41:41 PM »
That is a freaking cool hack! I have several cases of those bottles on hand (I typically use them for my strong meads). I've wanted to use them for my really big barleywine (16+% ABV), but I didn't want to use clear bottles to avoid them getting lightstruck. This would certainly solve that issue.

I'd love to do it in cobalt blue to give the look of the old Sam Adams Triple Bock bottles.

Yeast and Fermentation / Re: Wyeast 3864 - Canadian/Belgian Ale
« on: November 14, 2014, 04:10:07 PM »
Just got confirmation from Wyeast that 3864 is coming back in the first quarter of 2015. Guess I should use up that pack I've been hoarding since last winter...

All Things Food / Re: Thanksgiving is Coming!
« on: November 13, 2014, 06:52:13 PM »
I'll be at my Dad's, so not much cooking for me. I do plan on making some cranberry sauce with the last of my cranberries from this year's harvest. My 4-year old should get a kick out of watching/hearing them all pop as they cook up.

I'll probably bring some Sriracha chevre as well. Unfortunately I might have to use store bought cheese as I don't think I'll have time to make up a fresh batch before T-day.

General Homebrew Discussion / Re: Proud pop with his pale ale
« on: November 13, 2014, 06:45:18 PM »
maybe i just need to give them more time. I have also used 1217 with similar results. Besides the diacetyl it is very clean and it does clear up. I had a pale ale score 42 with that yeast last year at dredhop. At the moment I have 10 gallons of IPA with 1056 in one and wlp090 in the other. 1056 has no detectable diacetyl to me while the wlp 090 is not over powering but definitely present.
Interesting. I thought a local brewpub used an English Ale yeast as their house strain because all their beers have a touch of diacetyl in them. I asked the brewer what they used and he said WLP090. It all makes sense to me now.

Ingredients / Re: Another Hop Shot Post - Flavor addition??
« on: November 13, 2014, 04:43:12 PM »
I just ordered some Apollo hop shots from Yakima Valley for bittering - anyone ever try to use one as a late addition?
I just checked the web site and the hop shot is just a generic hop liquid. Where on the site did you find apollo hop shots?
I was wondering the same thing. I'd really love a way to cut down on the hop matter in my kettle on my IPAs.

Beer Recipes / Re: Celebrator
« on: November 13, 2014, 12:22:22 PM »
The hard part to replicate in an extract brew is going to be the Dark Munich malt. It has a characteristic flavor that I think is an important piece in cloning Celebrator. If you can mini-mash the dark Munich with a pound or two of Pils malt, you will get a lot closer.

I also agree on swapping the Carafa for Chocolate malt. Celebrator does seem to have a touch of roast to my palate. My recent doppelbock is based on Celebrator. I ended up using Black Patent for my color malt. I found that it was darker than I hoped, and also has no roast character. Next time around I'm going to use Pale Chocolate, which I feel gives more roast for the same level of color than a darker roast malt.

Yeast and Fermentation / Re: adding more oxygen
« on: November 13, 2014, 12:04:50 PM »
How long has it been? I like to give my big beers a second dose of O2 about 12-18 hours after pitching. It it's been much longer than that I'd hold off rather than risk oxidation.

General Homebrew Discussion / Re: Mexican chocolate tincture
« on: November 13, 2014, 07:27:07 AM »
So you use the spice in the alcohol first and then keep them to use in the water? Or use fresh spice in water?

Personally, I'd use new, fresh spices, but in theory you can re-use the spices since you're trying to extract different items.
The bitters recipes use the same spices.
That makes sense. If a compound is soluble in both water and ethanol, the you'd end up extracting up to twice as much of that compound (compared to the ones primarily soluble in one or the other) if you use fresh spices in both the water and ethanol extractions.

The Pub / Re: What to read
« on: November 12, 2014, 07:42:30 PM »
Henning Mankell's Wallander series.  Anything by Roddy Doyle.  For light reading, Faulkner and Styron.


We should get together with some fine whiskey and homebrew and discuss these writers. Good stuff. Also, Mark Twain is always great, and you can pick him up anytime.
When I think of drinking and reading, Hemingway immediately comes to mind. Not everybody's cup of tea, though.

Speaking of Faulkner, I promised myself back in high school that I'd reread The Sound and the Fury when I got older. Still haven't gotten around to that.

Ingredients / Re: Another Hop Shot Post - Flavor addition??
« on: November 12, 2014, 07:36:50 PM »
I've used the generic Hop Shots before for late and dry hops and was less than impressed. It seemed pretty generic/bland/flat. But I'd definitely give it a try if it was a single varietal.

General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 12, 2014, 07:30:25 PM »
I'll up the rye. I was under the impression it was powerful, in terms of flavour.

Not at all powerful.  It is very mild and bready.  I would guess that ~75% of people who claim "it's spicy" have never really tasted it.  If it's "spicy", I would say no, it's more like a dry, crisp finish, but I wouldn't say spicy.  And this is a bit of a conundrum as well because while the finish is somewhat dry, while the beer is in your mouth it feels very thick, viscous, slick, heavy.  But then you swallow and this is gone.


Spicy is just one of those terms that doesn't mean much, but it has crept into the lexicon since people are afraid to say that "it tastes like rye" even though that's actually a much better descriptor. Unseeded rye bread is a lot like what rye tastes like in beer.

General Homebrew Discussion / Re: shocking my system
« on: November 12, 2014, 07:24:16 PM »
While this all seems to be true, how can you explain the apparent effectiveness of star-san in the homebrew and craft brew community? If star-san doesn't kill off wild yeast wouldn't you expect to find a pretty high incidence of wild yeast infection?

The primary target market for Star San is the home brewing trade.  It foams too much to be used with CIP equipment.

I have a theory as to why many home brewers do not encounter Star San's weak spot, and that theory has to do with the chlorine residual found in chlorinated public water supplies.  I believe that brewers who are washing and rinsing with chlorinated water are less likely to encounter this problem than brewers who are washing and rinsing with non-treated water (i.e., well water).

On a separate note, what is the difference between wild yeast and domesticated yeast? If it is ineffective against wild yeast why would it be be any better against the great variety of yeast strains that we use?

Star San doesn't kill domestic yeast either.
Per "Antimicrobials in Food. Third Edition" (2005), regarding acid-anionic surfactants: "Most yeast strains are inactivated by use dilutions of these compounds, but fungal spores are relatively resistant."

It seems like there isn't a clear agreement in the literature regarding the antifungal properties of acid-anionics. It would be an interesting experiment to rehydrate a pack of dry yeast in some Star-San, then pitch it in some wort and see what happens.

Having said that, Star San is like a shotgun while bleach is like a nuke. More often than not, the shotgun is going to get the job done well enough. But the nuke is always going to get the job done completely.

For my first Father's Day in 2011 my wife and her friend bought myself and her husband a deal at the local on premises place.  We brewed there and had a lot of fun despite poor instruction.  They lost our batch (a common occurrence at this place) we ended up reading a few books each and rebrewed there a few weeks later.  Being a scientist (me) and an engineer (my buddy Ryan) we were not content with the recipes they had available.  We put together our own recipe and went back.  We were pleased with the results and decided to get setup at home.  I spent the next 6 months reading like crazy and got my first equipment for Christmas 2011. I brewed my first 5 gal batch on new year's day 2012. Just brewed batch 51 at home plus a few more at friends houses and the local brewery.  Ryan started doing 1 gallon batches about the same time and just jumped to 10 gal a few weeks ago.

Our wives say it was the most expensive father's day present ever.
hmm seems like ive heard the word "expensive"  from my wife a few times    ;D
That's funny, I swear my wife calls it "expansive". I always assumed she was referring to my depth of knowledge on brewing having grown so much. Maybe she was referring to my credit card bill all along...

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