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Messages - erockrph

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Ingredients / Re: Water Anelizzzed
« on: December 21, 2014, 02:05:46 PM »
Iron seems kinda high.
Ok . Ill ask him tomorrow what the mesurment is out off and if its correct . In case its correct ..down side?
Very high amounts can lead to metallic off flavors.

Upon closer review, the iron is being reported in micrograms per liter, not milligrams per liter. So this is actually 0.1 ppm and should be fine for brewing water.

Beer Recipes / Re: not strictly brewing, but...
« on: December 21, 2014, 01:43:44 PM »
The Mikkeller spontaneous series is a little hit and miss, but the Spontangooseberry is incredible. That foxiness from ribes adds a nice layer to a lambic. Blackcurrant would be a nice addition. I've also wanted to use blackberries - their tartness and tannins would pair nicely with a sour.

Yeast and Fermentation / Re: NCYC 1108: Box of chocolates?
« on: December 21, 2014, 01:22:25 PM »
Good luck! Any idea what kind of beer you're going to brew with it? Or do you wait to see how it behaves when you prop it up before you decide that?

General Homebrew Discussion / Re: A homebrewing milestione
« on: December 21, 2014, 10:47:42 AM »
There's this really cool hobby called "cheesemaking".  You get to start with some raw ingredients and set the stage for an enzymatic reaction happen that modifies the base ingredients.  Then, you can age it and let other microbial flora take their turn at it and before you know it, you have a consumable end product.

It takes quite a bit of equipment, though.

Sound interesting?
Until you get into hard/aged cheese your equipment needs are minimal. With some butter muslin, rennet and a few cultures you're all set for soft cheeses.

Commercial Beer Reviews / Re: Nooner Pils
« on: December 19, 2014, 09:10:42 PM »
We do get Prima, which I do love, but it just doesn't fit the bill for me when I want something refreshing and not an IPA after a long weekend run or something.
Agreed. I love me some Prima Pils, but it's a bit more hop-forward than what I'm typically looking for in a crisp Pilsner. Heavy Seas "Uber Pils" is pretty nice, too. But at 7% it's a bit big and rich for the style. It's definitely out of the lawnmower beer category.

Beer Recipes / Re: saison
« on: December 19, 2014, 09:03:51 PM »
Jonathan/Drew - do you recall which yeast strains were used in the ciders you've tried? I've wondered if 3711 would be useful in a cider to help boost the mouthfeel a bit.

Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 19, 2014, 01:26:12 PM »
you could check with the brewery and see if they will divulge what specific organisms they use, if they know. The best way to go is to get some starter wort prepared (1.030 max gravity here). Get some rubbing alcohol or other 70% or higher alcohol and a flame source.

open the bottle, wipe down the mouth and lip of the bottle with alcohol and flame it off, pour gently all but the last inch or so into your serving glass. then flame the lip again, add about 50 ml of wort and an airlock. let that work for a couple days then add that to 500ml of 1.030-1.040 wort and let that work. that is ready to pitch into a secondary or to be stepped up for a primary pitch.

it won't be the same as the jolly pumpkin bugs anymore but it will be similar.
Good info here. I prefer to use low gravity wort (1.020) for my initial step in the bottle to gently wake up the dregs. I also like to let the initial step go for a week, this way there's plenty of time for the yeast to get going in the low-gravity wort.

The Pub / Re: Big news
« on: December 18, 2014, 10:12:19 PM »
I guess I'm a bit of a tourista, but one of my favorite things about my trip to San Antonio (my only trip to Texas) was that there was Tex-Mex all over the place.

But I'd trade a lifetime of tamales for fresh Sculpin on tap...

Other Fermentables / Re: First wine
« on: December 18, 2014, 10:05:46 PM »
doesn't appear we have many wine makers here.

i'm going to go with the wine expert gewurtz and see how that goes.
Keep us posted on how it turns out!

Commercial Beer Reviews / Re: Nooner Pils
« on: December 18, 2014, 10:01:27 PM »

anyone tried this yet? 

Looking forward to it - I enjoy Polestar Pils from lefthand quite a bit, but aside from that there aren't a whole lot of good american made examples of a crisp German Pils.
Stoudt's Pils is excellent. I also think that FW Pivo Pils seems more like a German Pils than an Bo Pils to me, and that beer is phenomenal.

Commercial Beer Reviews / Re: my favorite Belgian breweries
« on: December 18, 2014, 09:54:01 PM »
It's a shame that I've never come across any of your top 5 in my area, especially Cantillon and Drei Fonteinen. But I'm glad to see Girardin on top of your sour list. Gueuze Girardin is a top-ten favorite beer of mine, and Girardin dregs are one of the primary components of my house sour culture.

Beer Recipes / Re: saison
« on: December 18, 2014, 09:48:41 PM »
I think everything said here so far is spot-on. Saison using WY3711 is one of my go-to brews. My grain bill is:

78% Continental Pilsner malt
15% Wheat malt
7% Aromatic

I usually brew it at 1.040 for a nice table-strength session Saison, but I have scaled it up as high as the 1.070's with good results. I pitch in the mid 60's, then strap on my Brew Belt after a week or so to let it finish in the mid/upper 70's.

WY3711 is a beast, and it will get you down well into the single digits for FG every time. But I do find that it slows down at the tail end. I like to give it at least 3 weeks in primary to chew down those last few gravity points.

I really like to target a bit of a lower pH for this style. I shoot for a mash pH of about 5.3 and let the yeast take it from there. I compare the end product to a dry white wine - it has a nice snappy bite to it, with a juicy mouthfeel. It's a great lawnmower beer, and it is great for adding any kind of tart fruit. My personal favorite addition is hibiscus petals.

Ingredients / Re: spices/flavorings for dark beers
« on: December 18, 2014, 10:46:01 AM »
Not to go too far off topic, but here's a specific dosing recommendation I've found for whole licorice root (from )

Current evidence indicates that individuals who wish to take whole licorice on a long-term basis without any risk of these side effects should not consume more than 0.2 mg of glycyrrhizin per kilogram of body weight daily. 20 For a person who weighs 130 pounds, this works out to 12 mg of glycyrrhizin daily. Based on a typical 4% glycyrrhizin content, this is the equivalent of 0.3 grams of licorice root.

For a spicing rate one 1 ounce of licorice root per 5 gallons of beer (recommendated use based on ), that amounts to 7 ounces per day of the finished beer. Double that if you only use 1/2 ounce per gallon. Keep in mind that this is the recommended max for long-term use. For short-term use, doses could be as high as 15 grams.

As a pharmacist, when I see this data I'd have no problems having a pint or two of a beer made with licorice root. Knowing my own drinking habits, I wouldn't even have a problem using it as an ingredient in something like an RIS that I would only have every so often. I don't think I'd want to put it in my session porter that I drink a few pints of at a time, though.

And as far as flavor goes, it's definitely not the same thing as star anise. Don't let the "licorice" name confuse things. It doesn't really taste like black licorice.

Ingredients / Re: spices/flavorings for dark beers
« on: December 18, 2014, 06:45:44 AM »
Maybe try cardamom. I haven't used it, but I can picture it working. It's a sweet/floral spice and is one of the primary ingredients in Turkish coffee and Garam Masala spice blends. I'd go really easy with it, though.

I've got a recipe from the Brooklyn Brew Shop's Beer Making Book that uses cardamom seeds.  For a 5 gallon batch, they use 15 green seeds, saying they add notes of rich citrus, blood orange and Meyer lemons.  They also suggest swapping black seeds for the green to give a 'complex smokiness.'  I haven't tried either yet, but they are both on my to do list.
Do they say whether they add them to the boil or to the fermenter? I'm wondering how strong of a contribution they make at that level, too.

General Homebrew Discussion / Re: My homebrew smells like vomit
« on: December 18, 2014, 06:41:21 AM »
But I hear you: if a batch goes bad, dump it. If by "bad" you mean "good for nothing besides dumping" ;)
I guess it just boils down to whether you consider a vomit beer bad or not  ;)

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