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Messages - erockrph

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1126
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 22, 2014, 09:27:37 AM »
Brewed a Session IPA on Saturday with Cascade and Centennial (FWH, 15 and 0 additions) that I'm going to split into 5 1 gallon jugs and dry hop with different combinations of hops (Citra, Amarillo, Simcoe, etc).

You may want to dry hop each with one hop variety, then blend the resulting beers, if you're looking to taste-test different hop combos.

1127
General Homebrew Discussion / Re: color contributions from dark yeast slurry
« on: September 22, 2014, 09:25:25 AM »
Not to cop out, but I think it's a lot of "It depends". I'd try to leave as little of the beer as possible from the initial batch. Maybe even rack off some of the top layer that you'd normally leave behind to a waste bucket, to try to clear off the cake as much as possible.

1128
Yeast and Fermentation / Re: Suggestions for wild yeast
« on: September 22, 2014, 08:11:56 AM »
I'm in a similar boat. I made a small 1.020ish starter and threw in a few of my black currants to see what I'd grow up. My plan is to step it up to a liter or so of normal starter. If that one doesn't taste noticeably sour, then I'll try two basic 1-gallon extract pale ales. One gets the wild bugs in the primary, and one gets a primary of US-05 and the wild critters in secondary.

If it is sour, then I'll give it a go in some lambic-ish wort and check in on it in 4-6 months. I'll probably do one gallon on its own and one mixed with my house sour culture or just some woken-up Girardin dregs.

1129
Yeast and Fermentation / Re: Dunkelweizen fermentation
« on: September 22, 2014, 06:28:14 AM »
Great. Is there a great chance of it stalling before hitting its FG, though?
Just how small was your starter? Unless you're pitching an 8-month old pack directly into 15 gallons, I doubt you've underpitched to the point that you'll have to worry about attenuation. The lag phase may be a bit longer than you're accustomed to, but I wouldn't be too worried. It can't hurt to rouse and bump the temp after the initial krausen drops just to give it the best chance of finishing out, though.

1130
Yeast and Fermentation / Re: Dunkelweizen fermentation
« on: September 22, 2014, 06:13:24 AM »
Personally, I prefer a bit of an underpitch on my Dunkelweizens. At this point I don't think you can "make up" for the underpitch - the majority of the fermentation flavor profile has been generated already. Just let it ride - I bet you'll like the results.

1131
Ingredients / Fresh cranberries
« on: September 21, 2014, 01:24:43 PM »
My cranberries are just about ready to pick. I'm going to reserve a bunch for making a few batches of cranberry sauce over the fall, but I should have quite a bit left over afterwards. I was thinking of using them in either a Saison or a cider.

My question is how to use them? My usual approach with fruit is to freeze and thaw them then add them to secondary. But cranberries don't really break down too much after freezing. For sauce, you usually boil them until they pop to get the juice out. But since they have so much pectin I think that's just asking for haze.

Has anyone out there used whole cranberries successfully? Is there a way to boil them but keep the pectin from setting? Or should I just mash or puree them? And any idea how much to use per gallon?

1132
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 21, 2014, 12:03:24 PM »
I'm in the middle of the boil on a winter warmer, Maris otter cinnamon and vanilla bean. Not too high gravity so it should be ready this winter, not next.
Sounds tasty. What's your yeast?

1133
Equipment and Software / Re: Cutting the bottom off of a Better Bottle
« on: September 20, 2014, 08:56:51 PM »
A dremel might work, but I think a coping saw with a fine-toothed blade might be your best bet. Something like you'd get at an art supply store for cutting foam.

1134
The Pub / Re: Lessons Learned
« on: September 20, 2014, 08:49:36 PM »
Try dosing a glass with some baking soda to raise the pH a bit. If it helps you can dose it in the keg.

1135
I've been drinking my way through a selection of brews I got in a recent beer trade with a buddy of mine. Unfortunately, most of them weren't worth writing about (fermentation issues, sweet IPA issues, Summit onion ring issues, etc.)

Daughters of Poseidon is billed as a Black IPA with oysters. To me it's more of an oyster porter, but nomenclature aside it's actually a pretty nice beer. I get coffee, citrus, toffee and a hint of brine on the nose. Bitterness is nice and firm, with some bitter espresso to match it. There is definitely some toffee/caramel going on in a complimentary low note. I don't get much hop flavor going on. I get oyster brininess on my lips, then into the finish as the toffee flavors drop out. It's actually a really good mix.

Judging by some of the tasting notes on BA, either my can is on the older side and the hop flavor has dropped out, or I'm drinking it a bit too cold. Either way, this is a really nice porter. The brininess from the oysters is a surprisingly nice compliment to the roast and bitterness.

1136
Commercial Beer Reviews / Re: 2013 Bourbon County
« on: September 20, 2014, 08:33:22 PM »
I grabbed a 4-pack last year to see what the buzz was about. I'm not really into barrel-aged beers, and BCS didn't change my mind any. I can see why everyone who raves about it is into it, but it was just too hot & woody for me. I'll have to check in on a bottle soon to see if it's gotten more palatable for me as it aged.

Also have 2 bottles of the 2013 Barleywine in the cellar, but my SOP is to leave barleywines in the cellar for at least a year or two before sampling.

1137
Ingredients / Re: Serebrianka Hop
« on: September 20, 2014, 08:26:27 PM »
Nice to hear the feedback. Any tasting notes on the flavor? I've heard black tea and tobacco as descriptors. Sounds like it would be great in English styles.

1138
Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 20, 2014, 08:22:28 PM »
I haven't had good luck with Notty, but those were some brews early on in my brewing experience. I've never used it since, so I can't say how much was the yeast's fault vs mine. I did get the tartness that many have reported, plus a buttload of diacetyl.

S-04 is a good strain, but it does give a slighly odd bready note in some beers. I generally save it for beers like porters and stouts. For ESB's and the like, where I'm really looking for a nice yeast character, I stick to liquid yeast.

1139
Yeast and Fermentation / Re: Unrefrigerated Wyeast Pack
« on: September 20, 2014, 08:15:35 PM »
IMO yeast are more resilient than we give them credit for.

3711 is a beast.  I'm sure it will be fine.
Yeah, my first thought was "75F is nothing for 3711". Should be just fine.

1140
I'm very interested to hear your assessment of the mystery cones after the hop stand.

Quality Pils malt and Special B is a recipe for success, IMO. I use 4 ounces/3 gallons in all my dark Belgians, so I'd say you're right in the butter zone. Sounds like a real tasty brew.

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