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Messages - erockrph

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1126
I got nothin.

What beer sounds catchy with "zika"?
Zika Zima clone? Is that considered a historical style in the 2015 BJCP guidelines?

1127
Steve, based on my most recent IPA, you can get excellent hop aroma from a cooler whirlpool addition. I haven't done a side by side vs. dry hops yet, but you may want to take a sample before dry hopping to see if it's what you're looking for.

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1128
Now we know where IT comes from. Future xBrmt maybe? Blind triangle test between beer with pesticides and beer without?
Roundup vs Sevin? Maybe a "March Madness" style bracket for the best pesticide beer? I've got a Neem Oil Stout winning the organic category, Mantis Maerzen taking the natural predators group, and Drew's Agent Orange Saison winning the whole thing  ;D

1129

1130
General Homebrew Discussion / Re: Water Questions
« on: February 25, 2016, 02:45:45 AM »
Why would one not want to use water from a Water Softener?
Softened water typically contains a high level of sodium - enough to potentially affect the flavor of your beer.

1131
Equipment and Software / Re: Higher End Glassware Cautionary Tale
« on: February 25, 2016, 01:53:07 AM »
Blue scrubbies, bamboo scrubbies, and/or a bottle brush is all I use on my beer glasses, or anything else for that matter.

1132
The Pub / Re: Boring 92 beer selection
« on: February 24, 2016, 03:56:23 PM »
Couldn't agree more, Steve. I think it's getting easier and easier to advertise a large beer menu and get set up with a bunch of "safe" beers from a distributor. This place was advertised as a burger and beer bar, but it's really just a burger bar with a large, uninspired beer list.

1133
The Pub / Boring 92 beer selection
« on: February 24, 2016, 03:17:44 PM »
I have to admit that I am now officially a spoiled beer snob. Last night I went out with some friends to a pub that heavily promotes their large beer selection. I spent a good 10 minutes going over their beer menu and was really rather disappointed. Ten or fifteen years ago a bar that offered 30 or more beers was generally a place that I'd go out of my way to visit just for the beer selection.

This bar had over 90 beers available, but the choices were primarily the flagship beers and IPA/Session IPA/Specialty IPA's from many big regional and national craft breweries. There were no sour beers, little to no presence from our up and coming local scene, and barely any imports. The only German lager was Warsteiner, they only had 2 English ales, and despite being called "The Abbey", the only trappist beer on the list was "Chimay" (your guess is as good as mine as to which Chimay it is). I normally get a sampler tray or two at a bar like this to try out all of my "want list" from their beer selection. Last night I struggled just to find two different beers that I wanted to drink.

The kicker for me was the sign for the Goose Island Tap Takeover in the men's room. I've come to the realization that "craft beer" is on its way to killing real craft beer.

All that said, the food was excellent and the beer was served properly and in good condition. I really enjoyed Old Speckled Hen on draft. I've only had it in clear bottles and nitro can in the past. On tap with the proper CO2 carbonation it is a really nice beer.

1134
Beer Recipes / Re: First Lager
« on: February 24, 2016, 02:26:52 PM »
Great advice so far. One other yeast I like a lot is WY2633 (Octoberfest Lager Blend). I'm not sure what yeasts are in the blend, but it has a nice fermentation character that enhances the malt a bit, leaves a small amount of sulfur that I think is important to get that "German Lager character", and produces a touch of diacetyl that is easily cleaned up with a short D-rest.

1135
Beer Recipes / Re: Boring Pale Ales/ IPA's
« on: February 23, 2016, 01:55:53 AM »
How much hops are you using? Are you saving the bulk for whirlpool and dry hops? Do you like the flavor/aroma if the hops you're using, and just aren't getting enough of it?

Eric,
Here are the hops used for the Hop Fu...an incredible amount of hops and you would never guess it!

10.00 g   Chinook [13.00 %] - First Wort 60.0 min   Hop   4   17.4 IBUs
25.00 g   Warrior [15.00 %] - Boil 60.0 min   Hop   5   45.5 IBUs
20.00 g   Columbus (Tomahawk) [14.00 %] - Boil 30.0 min   Hop   6   26.1 IBUs
20.00 g   Amarillo Gold [8.50 %] - Boil 10.0 min   Hop   8   7.5 IBUs
20.00 g   Simcoe [13.00 %] - Boil 10.0 min   Hop   9   11.4 IBUs
20.00 g   Amarillo Gold [8.50 %] - Steep/Whirlpool 0.0 min   Hop   10   0.0 IBUs
20.00 g   Centennial [10.00 %] - Steep/Whirlpool 0.0 min   Hop   11   0.0 IBUs
20.00 g   Citra [12.00 %] - Steep/Whirlpool 0.0 min   Hop   12   0.0 IBUs
20.00 g   Columbus (Tomahawk) [14.00 %] - Steep/Whirlpool 0.0 min   Hop   13   0.0 IBUs
20.00 g   Simcoe [13.00 %] - Steep/Whirlpool 0.0 min   Hop   14   0.0 IBUs
20.00 g   Amarillo Gold [8.50 %] - Dry Hop 0.0 Days   Hop   16   0.0 IBUs
20.00 g   Centennial [10.00 %] - Dry Hop 0.0 Days   Hop   17   0.0 IBUs
20.00 g   Citra [12.00 %] - Dry Hop 0.0 Days   Hop   18   0.0 IBUs
20.00 g   Columbus (Tomahawk) [14.00 %] - Dry Hop 0.0 Days   Hop   19   0.0 IBUs
20.00 g   Simcoe [13.00 %] - Dry Hop 0.0 Days   Hop   20   0.0 IBUs

I'm hesitant to pick apart someone else's award-winning recipe, but if this isn't your tastes, I could make a few suggestions on how I'd do things differently to tailor this to my tastes.

A) I count 7 hop varieties here. I like variety in my hop bills, but that might be enough to lead to some muddled flavor. I try to narrow my hop bills down to 3-4 varieties in IPA's.

B) I've been moving away from sharply bitter IPA's, so I'd cut out the FWH of Chinook and possibly the 30 minute Columbus.

C) This is a fair amount of hops, but I use about double the amount of late and dry hops as this recipe in a 3-gallon batch of IPA. There's certainly room for more hops in this.

D) For maximum flavor and aroma impact, move all the late hops to the whirlpool/steep. The jury is still out on what temperature to steep at right now. 170F will work fine. 120F may work better.

E) I know many brewers like their results from a 30 minute steep, but I feel that I get more hop character from a longer 60-90 minute steep.

If I were going to adapt this recipe to my own tastes, I'd have 3 hop additions:

Warrior at 60 minutes for 60-70 IBU
Whirlpool for 60 minutes at 170F with 3.5 ounces each of Simcoe, Amarillo and Citra
Dry hop with 2 ounces each of Simcoe, Amarillo and Citra

Obviously, everyone's tastes will vary, and this is just my take on this. I'm a huge hophead, and when I started brewing IPA was the style I really wanted to jump into. My beers never quite got to the level of hop character I wanted until I started really pushing the hopping rates and focusing on a big steep addition.

1136
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 23, 2016, 01:31:29 AM »
My anatomy & physiology, bio, chem books were pricey, but I bought used and never that much back in late 80's early 90's.


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Xray and other imaging books were crazy expensive, too. And big surprise, the most expensive ones were the ones you could never find used.
Medical books and pharmacology books are expensive beyond belief.
Yep, and yet most of my profs only tested off of lecture notes. I definitely made liberal use of my college bookstore's "return for full credit before drop date" policy back in the day.

1137
Beer Recipes / Re: Boring Pale Ales/ IPA's
« on: February 22, 2016, 11:59:16 PM »
How much hops are you using? Are you saving the bulk for whirlpool and dry hops? Do you like the flavor/aroma if the hops you're using, and just aren't getting enough of it?

1138
General Homebrew Discussion / Re: Every send your beer to a lab?
« on: February 22, 2016, 08:23:48 PM »
I did once for IBU testing on an all-whirlpool hopped IPA. I used Coastal Science Labs (now Sweetwater Science Labs), because the price can't be beat - $5 for an a la carte IBU test. It costs more to ship the sample.

Here's the link to their order page in case anyone's interested:

http://sweetwaterscience.com/beverage-testing-services.html

I might try them again sometime to test whirlpools at various temperatures to confirm whether there is a significant pickup of IBU's as temp drops.

1139
Kegging and Bottling / Re: PB2 in Bottling Bucket?
« on: February 21, 2016, 07:10:13 PM »
Is there sugar in PB2?
1g of sugars per 2 tablespoons. Definitely need to consider that when priming.

1140
All Grain Brewing / Re: Potassium Chloride
« on: February 21, 2016, 07:04:12 PM »
At risk of providing further fodder here, I just felt the need to urge a bit of caution in response to the suggestion to spike a beer with an unspecified "excess" of potassium. While it's not likely one would use enough potassium to cause an issue for the average person, I'd hate to see someone on an ACE inhibitor or potassium-sparing diuretic use a bit too much and end up in arrhythmia.

Aside from possibly chemotherapy, potassium has the most risk for harm of all the medications we dispense on a daily basis. Once you're at a code for someone who can't get their K levels down you tend to develop a healthy respect for potassium.

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