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Messages - erockrph

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The Pub / Re: New Baby Sun Shower
« on: December 02, 2015, 10:16:55 AM »
It takes the first bout of explosive vomiting and/or diarrhea to make you feel like you're really in the groove of the Dad thing. Congrats, Derek!

The flash point of the hop oils is less than the boiling point for all listed. Myrcene is around 85-90F IIRC. Dry hopping is about the only way to get high amounts into the beer.

I'm not picking on you, Jeff, but I call shenanigans on the use of flash points of hop oils for our purposes in brewing. Flash points are a function of both vapor pressure and flammability, and really only has relevance when attempting to ignite a pure sample of that substance. It is not some magical value that you can apply to empirically to determine evaporation rate in a solution at a specific temperature.

All Grain Brewing / Re: When is thin too thin?
« on: December 01, 2015, 10:34:12 PM »
I was seeing a dropoff in efficiency at about 3.5 qt/lb with a 60 minute mash. I extended my mash up to 75 minutes and now I can go as thin as 4 qt/lb and still be in the same efficiency range as my other brews.

I think the importance of the "big 4" hop oils (Myrcene, Farnesene, Caryophyllene and Humulene) are a bit overstated. Hop character is way more complex, and other hop oils such as linalool, citronellol, alpha- and beta-pinene, geraniol, citral, etc. all play a large role as well.

I think Myrcene probably contributes a lot of the dank, cannabis character in a hop like Columbus. I say this because it is allegedly also present in large amounts in cannabis as well. But there are definitely a lot more hop compounds that are contributing pretty heavily to the citrus and grapefruit character in west coast hops besides just Myrcene.

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General Homebrew Discussion / Re: Pics of recent brews?
« on: November 29, 2015, 05:18:48 PM »
This is my first Belgian Quad. I brewed it 12/30/14. This is the first glass as I finally tapped it this evening! It was well worth the wait!

Nice beer! Nice glass too, La Trappe is one of my favorite Trappist breweries. Their dubbel is incredible.

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General Homebrew Discussion / Re: Hop addiction
« on: November 29, 2015, 04:40:55 PM »
Maybe I got them in a bad year, but the Legacy I tried didn't have much flavor at all. I've heard good reviews from other years' harvests, though.

Mark, if you're ever looking to branch out a bit, Wai-iti from NZ might be of interest. It has a massive blackcurrant character up front, with more typical southern hemisphere notes of passionfruit and lime way in the background. Sort of reminds me of a NZ take on Cluster.

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Ingredients / Re: Cascade paired with EKG
« on: November 29, 2015, 11:11:36 AM »
Cascade works quite well with EKG. Centennial does as well. I made a great ESB last year with Challenger at 60 and 10 minutes and EKG/Centennial in the whirlpool.

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Yeast and Fermentation / Re: Starter Wort
« on: November 28, 2015, 01:02:08 PM »
i got that...whats medium for mushrooms mean?
I envision something like this:

Beer Recipes / Re: Who makes "clean" pale ales?
« on: November 28, 2015, 01:00:15 PM »
Sterling is a nice hop of noble heritage. It can get a bit of a lemonade note if you start to push the hopping level, but at lower hopping rates it is pretty clean. Ultra is another clean one, very Saaz-like.

Beer Recipes / Re: Who makes "clean" pale ales?
« on: November 28, 2015, 12:47:01 PM »
Are English Pale Ale's an option? If so, Fuggles, Target, Northdown, Challenger, EKG, etc. are all fair game.

Ingredients / Re: Single-hopped beers 2015 edition
« on: November 28, 2015, 11:11:18 AM »
Aha interesting method, want to try that too. How do you switch from one bottle to the next without spilling?
I have a racking cane stuck into a picnic tap to fill from. I just let go of the trigger, pull the cane out out and put it in the bottle right next to it. It might drip a few drops, but nothing big. It's faster than bottling a carbonated beer off a keg since there's no need to fill under pressure and keep burping the bottle, and there's no need to cap on foam. You can fill a bottle in 15 seconds or so and be on to the next one immediately after. Plus, you can do it all standing up over your sink rather than on the floor under your bottling bucket.

Ingredients / Re: Single-hopped beers 2015 edition
« on: November 28, 2015, 09:27:15 AM »
It took a bit longer than I had hoped to carve out the time for it, but I finally got around to bottling these batches last night. I used a new method to bottle these rather than just tring to bottle straight from the fermenter. I used a keg as a bottling bucket and bottled from there. It saved me a little time, but it payed huge dividends in making my life a lot easier (and my kitchen a lot cleaner). I just racked a batch into a sanitized keg, then bottled under low CO2 pressure and added 1 Cooper's carb drop per usual before capping. After a quick hot water rinse and re-sanitization, I was ready for the next batch. Really simple, and even better than using a standard bottling bucket since you don't lose much beer in the keg, and you can just line up all the bottles in the sink and bottle a whole batch in minutes.

If these beers taste anywhere near as good as they smell, then there are several varieties that will probably make my regular rotation. I won't name any names until I taste the finished beer, but one of these has the potential to replace Citra as my go-to base hop for fruit-forward hoppy beers. I'll let that hang out there as a tease for now  ;D

I'll be back in 2-3 weeks with my results once these finish carbing up.

Eric, what temp is your whirlpool? Do you hot it with any heat to keep it hot?
For my IPA's, I just kill the heat on my stove and add the hops once all boiling activity has stopped. I leave it on the hot burner and put the lid on. I don't add heat; I just let it ride with an occasional stir. I'm guessing that it starts at 200-205F and finishes around 170F. This is 3 gallons of wort on a glass stovetop in a 5-gallon clad-bottom kettle. Other setups may give different results.

I only do this for beers where I don't care how high the final IBU count is. I use enough hops where the hopping rate and utilization are not the determining factor on the IBU's in the finished beer. For beers that I want to target a specific IBU amount, I will add my IBU's in the boil and whirlpool at 170F for my flavor/aroma additions.

My massively hopped IPA's use no boil additions and roughly 12 ounces of hops at flameout with a hot whirlpool for 60-90 minutes. This is for a 3 gallon batch. I also dry hop with 1-2 ounces per gallon. The beer will have a very high measured IBU, but to my palate the bittering is a lot smoother than a traditional boil addition. But the hop flavor and aroma is insane.

To a more sane person, I'd recommend using 2oz/gallon in your whirlpool.

General Homebrew Discussion / Re: Hop addiction
« on: November 26, 2015, 01:17:06 PM »
A few years back, I tossed 10-15 lb. of very old hops.  That kinda cured me of over ordering...or at least made me cut back some!

I will more than likely end up giving a portion of each pound away to other brewers.    I gave away a sealed one pound mylar bag of whole Tettnanger not long ago.  Purchasing directly from the West Coast in multi-pound lots to save on shipping brings the per ounce price down to the point where I can be generous with other brewers.  I have yet to meet a brewer who will not take free hops as long as they are still in good shape.  I wish that Hops Direct would sell half pound packages.  Yakima Valley sells half pound packages, but I have received less than stellar hops from them in the past.
I'm a fan of the 4oz packages that Farmhouse sells. It's just the right size so that I still have enough left over to brew with again after I brew a test batch. I think it also splits the difference between an ounce or two and a full pound quite nicely.

While I have been happy with the vast majority of the hops I have gotten from YVH, I have had a couple of batches of whole-cone hops that were lackluster - lots of loose bractioles, less intact cones, and not as much aroma. In comparison, the recent sample of X-17 that I got from the grower was obviously cut fresh off the bale - very sticky, big intact cones, and aroma rivalling most pellet hops.

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