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Messages - erockrph

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1171
Other Fermentables / Re: Cider / Wine
« on: December 14, 2015, 06:02:54 PM »
+1 to the mead suggestion. The instructions here, as well as the "Triple Berry Melomel" recipe are what you're looking for.
Oops, missed the link:

http://www.bjcp.org/mead/melomel.pdf

1172
General Homebrew Discussion / Re: Low temp whirlpool
« on: December 14, 2015, 02:59:41 PM »
I think the true test would be identical APAs, one with traditional dry hopping, and the other with its dry hops put in at 120 whirlpool.

Yes it would be great to know if there's a way of avoiding the mess, haze and beer loss caused by dry hopping.
Agreed. I didn't think of this as away to potentially replace dry hopping at first, but that would be a boon to me if it could. At the hopping levels I use I've had issues with some harsh beers that I attribute to fine dry hop particles that stay in suspension. I have the ability to filter this pretty well prior to fermentation, but I'm not keen on spending the money for a filter rig and filters for 2.5 gallon batches.

Sent from my XT1585 using Tapatalk


1173
Other Fermentables / Re: Cider / Wine
« on: December 14, 2015, 10:55:50 AM »
+1 to the mead suggestion. The instructions here, as well as the "Triple Berry Melomel" recipe are what you're looking for.

1174
General Homebrew Discussion / Re: Low temp whirlpool
« on: December 14, 2015, 09:33:10 AM »
One question I have is, how long are you looking at at that time for best extraction? I'm assuming that, like most things, you need to go longer at lower temps. I'm typically in the 60 minute range at 170-200F. Dry hops take a couple days at room temp. So are we talking hours here?

1175
General Homebrew Discussion / Re: Playing Favorites
« on: December 14, 2015, 09:28:42 AM »
I haven't done enough experimentation with base malts to have a strong opinion, but here's what I got:

List your favorite:
-----------------
Pilsner malt -
Pale malt -
Munich malt/Vienna malt -
Other Base malts (MO/GP) - Red X
Specialty malt(s) - Aromatic
Bittering hops - Magnum, if I use something different than my aroma hop
Aroma hops - All of them :) But depending on style I lean towards Nelson, Citra, Meridian, Motueka, EKG and Sterling. This list is likely to change in a few days once this year's test batches finish carbing up.
Flavor hops - See Flavor hops
Adjuncts - Torrified Wheat
Sugars - D45/D90/D180 Candi Syrup

1176
I have shared my thoughts on mashing in a cooler elsewhere.  I acknowledge that my inclination away from it is largely emotional.  I don't even like to drink out of plastic cups.  I will do it, but it is clearly not my favorite.  Whether it is in my head or not I often taste plastic.  I think it is an OCD kind of thing: I imagine the plastic leaching ___ into the liquid.

So no, I have no science behind my decision to avoid a cooler MT, but I also don't want one.  having said that, I will drink any of Denny's beer!  Even out of a plastic cup.
This is what its like when Steve sees beer in a plastic cup
https://youtu.be/sc0mi0Ei1CQ
Dammit, Jim! I just lost a half an hour watching cat videos on YouTube. They're like crack...

1177
All Grain Brewing / Re: Pre-boil volume
« on: December 11, 2015, 04:47:47 PM »
What is your boiloff in gallons or liters per hour? Once you know that for your kettle/burner, you simply multiply your boiloff rate by your boil length and add that to your desired postboil volume.

1178
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: December 11, 2015, 04:45:47 PM »
I'm intrigued by the idea of knowing the recipe and parameters when taking triangle tests.  If you can focus on the one aspect of the beer, but still have to differentiate between blind samples, so what? It's not ideal for fair judging but I think there could be some benefits for flavor analysis.

That is precisely why I am toying with the idea of taking the 'successful' blind triangle judges and telling them that I'm testing different mashing procedures before they fill out scoresheets. The point of the scoresheets is flavor analysis, not a simple differentiation, so I'm thinking that revealing the general nature without revealing the beers will be the way I go.

Anyone thirsty for some Pilsner? I'm going to take what will probably be the last gravity reading in the primary today as they have dropped clear. Dunkel and Schwarz brew day(s) on Sunday! Woot!! 8)
Any time you reveal anything you run the risk of introducing bias. Once you do that, your results are compromised. You may may indeed help a taster find something that they couldn't quite put their finger on, but you also run the risk of leading them to find things that they have expectations or preconceived notions of.

I think both methods have value. I'd probably either A) collect impressions initial impressions from everyone, then reveal the nature of the test to the tasters who got it correct and collect their data -OR- B) Take an initial set of impressions from those with correct answers prior to revealing the nature of the experiment, then reveal the details and see if that gets you more information. This would get you a set of unbiased data, then still have the opportunity to get a bit more objective insight.

1179
General Homebrew Discussion / Re: Swap-toberfest '15
« on: December 11, 2015, 04:31:47 PM »
This has been fun to follow. I might try to participate in this at some point. I don't think my beers are up to par with the rest of ya but maybe one day...
I'm glad I joined in this time around. I don't have a local club, so this forum is what I think of as my homebrew club. It's nice to share some brews with someone other than my buddies who think that everything I make is good enough to go pro with.

Most of my beers are one-offs or experimental, and would be several iterations away from being NHC caliber if I decided to hone them in. I still felt comfortable with this crowd in sharing. I expected friendly feedback, and that's what I got. I also got a great suggestion from Jim to oak my Gewurztraminer Saison, which I will be trying very soon. Basically, it's exactly what I'd expect from a friendly local club.

1180
General Homebrew Discussion / Re: Episode 3 - Experimental Brewing
« on: December 11, 2015, 11:03:42 AM »

All-grain brewing is so time-consuming I think it will always be a niche hobby and could also fall out of favour a bit. Also no real financial saving if you start spending lots of money on shiny equipment.

So, apparently, you don't play golf?  ;)

Seriously, though, I don't brew to save money on craft beer. I do it purely for the enjoyment. And the beer.

Indeed.  You could say the same thing about gardening, and it's on the rise.  I think the whole "maker culture" thing will make sure that a decline is no more than a cycle.
I agree with the "maker culture" aspect. I don't even consider home brewing a distinct hobby for me. Its part of my lifestyle of making my own food and doing as much as possible with my own hands and mind. I garden, cook from scratch, keep bees, keep chickens, have a little orchard, forage for mushrooms, and brew my own beer, mead, cider etc. just because I find it all fascinating and rewarding. I bet I save zero money on any of these, although if I had to I could.
I agree as well. Yesterday I made some cheese just because I had a day to myself, but not enough time to brew. Now I have over 2 pounds of mascarpone "just because" and no clue how I'm going to use all of it while it's still fresh. Regardless, I made it from fresh, local milk with my own hands and I enjoyed every minute. Actually getting to eat it is just gravy at that point.

1181
Ingredients / Re: Northern Brewer for porter
« on: December 10, 2015, 06:17:56 PM »
I am from the USA. I like mint. I like chocolate. But mint chocolate is nasty crap lol. I actually just saw a ThirstyDog beer tonight that was a mint chocolate milk stout. My lip quivers at the thought.
I can't see myself enjoying it in a beer, but the combo in general is just fine in my books. I've been growing a mint cultivar called "Chocolate mint" the past few years, and there's just a subtle cocoa note to it that I really enjoy.

1182
Ingredients / Re: Northern Brewer for porter
« on: December 10, 2015, 11:17:57 AM »
Well, sorry, I'm Belgian, and in Belgian mint and chocolate do not go well.

What is wrong with you.  ???

I'm just a twerp who thinks that bad mint and bad chocolate are a match made in hell.
Well, when your country is famous for crap like Godiva and Guy Lian, it's not a surprise that you have no taste for chocolate  :P

Northern Brewer does not taste like mint. It has an herbaceous quality that some may describe as minty for lack of a better term, but it's not like spearmint or peppermint. It's closer to horehound candy or a Ricola lozenge in my opinion. It should be just fine in a porter. Personally, I'd bitter with the NB and move the Fuggles to your late addition. The Fuggles have more of an "English" late hop character.

1183
General Homebrew Discussion / Re: Episode 3 - Experimental Brewing
« on: December 10, 2015, 10:59:26 AM »
Regarding the 1-gallon kits, if LHBS's are really losing money because consumers who just want to try out the hobby and may not stay with it can do it more inexpensively, then they are being very short-sighted. In the long run, by lowering the barrier of entry into the hobby you will eventually start to entice and retain more brewers. The typical middle class family doesn't often have the kind of free time that a serious investment into all-grain brewing requires. Or at the very least, it's hard to justify that kind of time investment initially.

One gallon kits and Picobrew systems are what will keep this hobby growing in the future and keep it from becoming stagnant.

On another note, I really like the show format. The segment format seems to be working well, and you guys have already ironed out most of the rough edges just 3 episodes in. Keep them coming!

1184
General Homebrew Discussion / Re: bicarbonates in water
« on: December 10, 2015, 08:41:40 AM »
My question was more of a theoretical nature. I myself use demi-water for pale beers and dilute my 180 ppm bicarbonate tap water for dark beers, thanks to what I have learned on this forum and by using Bru'nwater. But what I see homebrewers do in Belgium and the Netherlands is simply add lactic acid to their tap water (which typically has 150-250 ppm bicarbonate), and quite high amounts at that. For example, in one APA recipe that won a first price I noticed the addition of 8,50 ml lactic acid in a 14 liter batch. This should be have a negative impact on the beer, right? I was then wondering what exactly causes the off-flavor, and if I understand this thread correctly the flavor "provider" is lactate, which has a flavor threshold of around 400 ppm.
The fault in this logic is that you are considering lactate as an "off" flavor. Lactate provides flavor above a certain threshold, and at too high a level it may be out of style for a particular beer, but I don't consider it an off flavor the way I would something like chlorophenols, for example.

Lactate does not create a negative impact on a beer simply by default, although in most styles the allowable amount would likely be very low.

And which not necessarily negative flavor I prithee. Yoghurt-like?
It's hard to quantify as much at a lower level, but a clean Berliner Weisse is probably the closest comparison. If you can clearly pick it out as lactic tasting, then you're over the threshold for most non-sour beers.

Spike a beer with increasing amounts until you taste something, that's probably the best way to teach your palate.

1185
General Homebrew Discussion / Re: bicarbonates in water
« on: December 10, 2015, 08:24:07 AM »
My question was more of a theoretical nature. I myself use demi-water for pale beers and dilute my 180 ppm bicarbonate tap water for dark beers, thanks to what I have learned on this forum and by using Bru'nwater. But what I see homebrewers do in Belgium and the Netherlands is simply add lactic acid to their tap water (which typically has 150-250 ppm bicarbonate), and quite high amounts at that. For example, in one APA recipe that won a first price I noticed the addition of 8,50 ml lactic acid in a 14 liter batch. This should be have a negative impact on the beer, right? I was then wondering what exactly causes the off-flavor, and if I understand this thread correctly the flavor "provider" is lactate, which has a flavor threshold of around 400 ppm.
The fault in this logic is that you are considering lactate as an "off" flavor. Lactate provides flavor above a certain threshold, and at too high a level it may be out of style for a particular beer, but I don't consider it an off flavor the way I would something like chlorophenols, for example.

Lactate does not create a negative impact on a beer simply by default, although in most styles the allowable amount would likely be very low.

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