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Messages - erockrph

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1141
Equipment and Software / Re: Walmart Clearance: 2 gal Coleman Stacker
« on: February 21, 2016, 02:43:28 PM »
Derek, have you done any mods to yours, such as the above screen, or a bazooka/braid to aid in lautering?
edit to add: also, did you find this deal instore? Walmart.com still has them at $10.97
I saw that price online, too. But I stopped by a local store and they had it on clearance at $7, too. I bought two. I plan on using a fine mesh grain bag as a liner and doing my usual BIAB in a cooler that I do with my larger batches.

1142
All Grain Brewing / Re: Potassium Chloride
« on: February 21, 2016, 04:42:33 AM »
I'd be careful with what you consider "excess" on KCl. 7.5 grams is the dose they use in lethal injection, and you can still cause serious cardiac issues well below that.

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1143
General Homebrew Discussion / Re: Look what die Katze dragged in
« on: February 21, 2016, 04:36:25 AM »
Honestly only seen the Salvator out my way out of those. I am supremely jealous.

1144
All Grain Brewing / Re: Potassium Chloride
« on: February 20, 2016, 01:57:30 PM »
I can't see any compelling reason to choose KCl over NaCl. A small amount of sodium is fine for flavor purposes, but you want to keep it at a relatively low level. Potassium has a similar flavor impact to sodium, so I can't see any reason why you'd prefer it to sodium.

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1145
General Homebrew Discussion / Re: Suggest an experiment!
« on: February 20, 2016, 05:31:26 AM »
I apologize if someone already suggested it, but my suggestion is dry hop in primary/on the yeast vs in secondary (off the yeast). The key is to keep all other variables the same (length of time, temperature, vessel). For example, dry hopping at ambient in primary is not an apples to apples comparison with cold keg hopping.

Maybe a series of dry hopping experiments (temperature, time, on yeast or no, multiple vs single additions, etc.) would be in order. That would help identify which variables really make a difference and which don't.

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1146
Beer Recipes / Re: Low Gravity English IPA
« on: February 20, 2016, 05:02:04 AM »
The whole crux of Ron's articles was basically that these were just another IPA at the time. Just like other styles, some were stronger and some were smaller. Breweries often brewed multiple beers within a style, and apparently IPA was no exception.

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1147
Ingredients / Re: Pale Ale hops - something different
« on: February 20, 2016, 01:36:26 AM »
Motueka is usually around 7% AA. Combos great with Sterling. I use that combo a lot in my hoppy lagers.

I've used Sterling several times, but not with Motueka. I need to try that in a lager. Like maybe a summery pils. Sounds good.
That's pretty much my go-to hoppy lager recipe. 5:1 Pils:Munich @1.052, 40 IBU at 60 minutes, then an ounce each at 170F and dry hops (3 gallon batch). Next time around I'll probably try the whirlpool at 120F with 3-4 ounces total, and skip the dry hop.

1148
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 11:49:26 PM »
After having an IPA that was primarily hopped with Sterling recently, I want to give that a shot in an APA. I have been using it here and there and really like how versatile it is.
I love Sterling for the same reason. It's herbal/spicy noble-like at low-to moderate hopping rates, then starts to get some citrus as you push the rates higher. Motueka is another hop like that. It has noble character, but then also gives lime zest and lemongrass characters along with it. The thing is that neither is super oily, so they get lost when blended in with more typical IPA hops pretty easily.

Thanks for the info. Sounds like I should give Motueka a shot at some point. What AA% do you normally see it at? Maybe Sterling/Motueka APA
Motueka is usually around 7% AA. Combos great with Sterling. I use that combo a lot in my hoppy lagers.

1149
All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 19, 2016, 11:45:52 PM »
Is the gypsum discrepancy coming from the difference between crystalline and powdered forms? Anhydrous vs dihydrate?

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1150
General Homebrew Discussion / Re: quick hop fu procedure question
« on: February 19, 2016, 11:39:48 PM »
Of course there's no way it's a typo, right?

Sure could be, but how can we assume that?
I have the mp3 as well. I could go look for it. Is this a matter of life and death?

Nope...just curious.

HAD to look it up.
- fermenter seal is to put a bit of pressure so that the yeast settles out more easily
- he does say 60F - "and sometimes it'll throw a bit of diacetyl at that point".
The way I take that is the exact opposite of a D rest. It is a mention that the yeast may produce some diacetyl at that point. Which makes much more sense to me.

1151
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 06:54:48 PM »
After having an IPA that was primarily hopped with Sterling recently, I want to give that a shot in an APA. I have been using it here and there and really like how versatile it is.
I love Sterling for the same reason. It's herbal/spicy noble-like at low-to moderate hopping rates, then starts to get some citrus as you push the rates higher. Motueka is another hop like that. It has noble character, but then also gives lime zest and lemongrass characters along with it. The thing is that neither is super oily, so they get lost when blended in with more typical IPA hops pretty easily.

1152
Ingredients / Re: Pale Ale hops - something different
« on: February 19, 2016, 02:34:47 PM »
Vic Secret, Meridian, Nelson Sauvin, Motueka, Enigma, HBC438, Kohatu and Caliente are all primarily fruit-forward hops that are different than the usual Cascade/Centennial/"C"-hop flavor, and aren't the mango-bomb that Citra usually is. All of them are worth playing with in any combination.

1153
A) Thanks for the mention of the gravitational wave discovery. I've been out of the loop when it comes to news and media recently, so I probably wouldn't have found out about this until Neil Tyson did a StarTalk episode on it.

B) I might have mentioned this elsewhere, but your experimental results jive with my own recent experiment in that there is definitely something different with a low-temp whirlpool. I will be experimenting with this a lot more in the future to see if I can nail down how this works within in my own recipes. In particular, I'm going to try this in recipes where I'd typically use a 170F whirlpool to see how the flavor and aroma compares.

C) You should call it the "Outlier, outlier, pants on fire" award for any IGORs who are way outside the rest of the data for an experiment.

1154
Other Fermentables / Re: First Mead
« on: February 19, 2016, 01:35:12 AM »

Question on degassing. What's a proper method for mead ? I have wine degassing wand I could use, but not sure how long and how vigorously you should do it.


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I generally make about 1.5 gallons at a time, so my method might not scale up so well. I just keep a long slotted pitcher of Star San nearby. I basically stir the crap out of it until it stops foaming. Then I add my nutrients if it's time for an addition. I do this 2-3 times a day until the foaming slows down when I stir, maybe a week or so. After that I still punch down the cap daily if I'm using whole fruit for another 7-10 days or so.

Ok just asking as I read don't degas and cause foam or to introduce excessive oxygen....although I struggled with how to degas without doing either.

Early in the process, extra oxygen isn't necessarily a bad thing for a big mead. Plus there is so much CO2 coming out of solution that I wouldn't be too worried about letting in too much oxygen. When fermentation slows down, I just lightly press the fruit cap under the surface to submerge it and break it up a bit.

There's no way to avoid foam, just make sure you have plenty of headspace in your primary to prevent explosive foamovers when you degas.

1155
The Pub / Wine bottling mishap
« on: February 19, 2016, 01:29:24 AM »
Just saw this posted on Michael Fairbrother's Facebook feed and laughed by butt off:

https://youtu.be/XPIw6eRW_Bg?t=64

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