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Messages - erockrph

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The Pub / Chocolate stash
« on: January 21, 2016, 06:35:13 PM »
Not only does the cold weather mean liquid yeast is safe(r) to buy online, but so is chocolate. I'm a huge fan of dark chocolate and I got my semiannual binge order in from Chocosphere today. Great site to order high quality chocolate from in the US.

Ingredients / Cacao Nibs - taking suggestions
« on: January 21, 2016, 06:29:53 PM »
I just got my stash in from Chocosphere in the mail. I figured I'd add some nibs to my order since they had some in stock from one of my favorite chocolate makers (Domori). The thing is, for as much of a chocoholic as I am, I've never brewed with cacao nibs. I now have half a kilo of high quality stuff and I'm taking suggestions for what to do with them.

I'm looking for ideas that will really let the chocolate character show through, so I'm leaning away from the usual Porter/Stout where there are other roast malts in the mix. Some will probably end up in a small batch of mead. Any beer suggestions?

Yeast and Fermentation / Re: Why does my final beer taste so yeasty
« on: January 21, 2016, 04:43:41 PM »
But seriously, get the bottles cold. It could be over carbonation, but it could also be partly from the yeast in suspension creating a lot of nucleation points for CO2 bubbles to form. Chilling the beers will help the yeast settle out and will also slow the carbonation process significantly.

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Yeast and Fermentation / Re: Why does my final beer taste so yeasty
« on: January 21, 2016, 04:39:42 PM »
U haz yeast infection

150mg Diflucan Po x1 stat
No doubt. Might even need a round of Caspofungin IV...

General Homebrew Discussion / Re: Experimental Brewing podcast Episode 6
« on: January 21, 2016, 04:20:17 PM »
It's a shame Roger was so wrecked, by the time you got to some interesting brewing questions he was having a hard time stringing together coherent sentences. He sounds a lot like Sterling Archer when he's drunk. Still a great interview, despite the missed bleeps (there was a whole string of them right after the "what's your favorite cuss word" part).

On the 001 vs 1056 experiment, I'm only mildly surprised. Obviously, the experiment has to be set up simply to get more participation and to make sure that everyone was testing the same thing. Having said that, I wonder how much of the difference is due to production and packaging differences vs actual genetic drift. If you ever run a "master class" experiment, it would be interesting to see if there is still as much of a difference after 3-4 generations, or if the two strains become more similar.

Great work as always, guys!

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Yeast and Fermentation / Re: Racking before end of fermentation
« on: January 20, 2016, 09:43:06 PM »
Instead of "secondary fermenter", it should be called "bright tank", because that's all that it is. If you feel the need to use a bright tank (i.e., to dry hop off of the yeast cake), then have at it. But for the vast majority of brews, you can safely go right from the fermenter to packaging without the added step.

All Grain Brewing / Re: 1 gallon batches
« on: January 20, 2016, 09:16:50 PM »
I suggest you purchase a five gallon kettle. They can be had at any of the big retailers for about $39. It will allow you to do a 1.5-2 gallon mash and full boil--or, you can do a five gallon batch, partial boil. It is a great value, and you won't regret it.

Also, I think that the starting point for BIAB efficiency is more like 65%.

Common misconception, but typical is around ~72% mash efficiency.  Ranges up to 80% depending on proxess, recipe, equipment etc.
I'm at 82-84% preboil efficiency. Depends on how much bag squeezin' you're up for.

All Things Food / Re: Chili
« on: January 19, 2016, 06:24:27 PM »
My secret ingredient in chili is the meat marinade. I typically use thin sliced stir-fry sized steak. It gets an overnight soak in the juice from a jar or two of pepperoncini peppers (the peppers themselves go with some buffalo wings), along with a decent handful of cracked black peppercorns. Between the acidic marinade and the long stewing, the meat falls apart to shreds. I like that texture a lot better than ground beef for my chili.

The actual recipe changes each time, but chili powder and Serranos are always key players. Need to whip up a batch soon, myself.

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All Grain Brewing / Re: 1 gallon batches
« on: January 19, 2016, 06:13:33 PM »
I use Brewer's Friend for that all the time. The scale function works pretty well for both volumes and efficiency conversion.

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General Homebrew Discussion / Re: What to look for in MA&NH
« on: January 19, 2016, 06:10:16 PM »
I just tried some of Baxter's beers for the first time a few weeks back, and I thought they were pretty good. Their Cali Common was my favorite. It was super crushable, should be a great summer beer.

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General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 17, 2016, 07:05:24 PM »
The hard part will be finding dry kolsch yeast
Well, I hear that US05 makes a good Altbier. And since we all know that you use Alt yeast to make Kolsch, US05 obviously should make a killer Helles. It's a no-brainer.

General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 17, 2016, 05:58:56 PM »
Since this is a challenge it may be an opportunity to try and make a convincing BDSA with dry yeast.

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Right, that's the way I was thinking. I brew extract beers quite often, but I'm thinking I want to push the boundaries a bit and brew something that I wouldn't normally do as an extract beer. Maybe a Helles...

General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 17, 2016, 01:09:14 PM »
Some like the original,  some dont. Joe already has his recipe figured out. So lets do this... the swap is 3 beer min. The challenge beer is totally optional. If you do a challenge beer, thats in addition to the 3.

Here are the finalized Challenge Beer guidelines.

Ingredients you have to use (mandatory)
Dry yeast

Techniques you can't use

Anything not mentioned is fair game
I already have two beers going right now that fit this criteria, but there's no challenge in that :)

If I get a chance to brew an extra beer for this swap, I'll get creative on an extract batch and include that as my challenge beer.

General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 16, 2016, 07:46:01 PM »
I'm on the fence on the challenge idea. Brewing time is going to be tight for me in the next few months, and if I'm going to spend the time on a batch I want a little more free reign.

I like the idea of a restrictive ingredient list, but this seems a little too small to get creative. Since Cascade and Centennial are kind of similar, maybe change one of them to a noble or English variety? And maybe open up the yeast selection to any dry yeast instead of just two choices. I think that would still fit the low-tech theme, but allow for a bit more creativity.

Again, I like the idea of the challenge. I'll try to squeeze it in if I can, but I'd probably be more inspired if there was just a little more choice in hops and/or yeast.

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Beer Recipes / Re: German Altbier
« on: January 16, 2016, 12:29:27 PM »
Ok, maibock then. 100% pils maibock is indistinguishable?  Not trying to argue. I just discern a definite difference that isn't especially subtle to me.

100% pils distinguishable from 30%+ Munich maibock - probably.
100% pils distinguishable from 95% pils + 5% light Munich - no.
Where's Marshall when you need him?  :D

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