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Messages - erockrph

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1231
General Homebrew Discussion / Re: Brewing over Two days
« on: March 18, 2013, 02:57:36 PM »
If you don't boil, then I would be worried about a potential infection (lacto in particular). If you can at least get your wort up to pasteurization temps for long enough (I think 180F for 15 minutes, but don't quote me on this), then you should be OK.

1232
All Things Food / Re: Growing food - The Garden Thread
« on: March 18, 2013, 02:52:16 PM »
I rotate my beds never growing the same plants consecutively. Not sure, but is it 2-3 years before one can replant in a prior bed?

The old rule of thumb I'm familiar with is a 4-year rotation of Legumes > Leaves (i.e., Brassicas) > Fruits (Tomatoes, Squash, etc.) > Roots. Now, within my home garden I definitely don't grow an even enough assortment from each of these categories to be able to do this, nor is my garden large enough to do a strict rotation like this. Since I keep my vegetable garden organic, I'm mainly concerned with soil nutrients and pest control. I try to follow legumes with veggies that can use the extra nutrients (brassicas or corn, generally), and I try not to plant veggies that get hit by the same problem insects following each other. If I can keep my rotation to at least 3 years, then that's good enough for me.

1233
General Homebrew Discussion / Re: Anybody familiar with PBW?
« on: March 18, 2013, 10:59:46 AM »
yeah - rinse quickly after use.  i would wear gloves when using sanitizers though - they tend to wreck my hands from time to time.

denny/amandaK - what concentration are you guys using now?

I use a concentration of 1 teaspoon per gallon right now and it works perfectly well for cleaning fermenters. I typically like to rinse my fermenters after 24 hours of soaking in PBW, but I find at the lower concentration it still rinses clean easily even if it sits an extra day or so.

You might need to go higher if you're trying to get scorched-on crud off a kettle.

1234
The Pub / Re: truth serum
« on: March 17, 2013, 08:58:51 PM »
8) What kind of beer?

I might imagine something sneaky and not too heavy.

Tripel perhaps?

Or a giant Maibock, or maybe Saison. With a touch of dry hops to further mask the booze. Hmm... sounds like a fun experiment.

1235
Beer Recipes / Re: Nelson Pairings
« on: March 17, 2013, 08:55:43 PM »
To me, Nelson has a very distinct vinous character that can dominate other hops. Nelson is great as the lead player in an IPA, but if you want other hops to cut through the mix you might consider rolling back the amount of Nelson a bit. I think Nelson/Simcoe/Chinook will make a killer IPA.

1236
Beer Recipes / Re: Black IPA
« on: March 17, 2013, 08:29:31 AM »
how long do i cold steep them, will that affect gravity?

An overnight steep should be sufficient. The general rule of thumb I follow is about 2 qt of water per pound. I don't think it would have a significant effect on gravity, but theoretically you wouldn't be able to convert any unconverted starches. Still, that would be no different than using them for steeping grains in an extract batch.

1237


So really, is it that good?

120 is completely out there. Either you'll love it or hate it. I like it, but I'd never drink a case of it.

Their World Wide Stout on the other hand is worth every penny.

1238
Beer Recipes / Re: Black IPA
« on: March 16, 2013, 08:06:06 PM »
Looks pretty good. Maybe consider cold steeping the roasted malts to keep the roastiness under control.

1239
Ingredients / Re: NZ hop varieties?
« on: March 16, 2013, 08:02:01 PM »
Motueka is one of those hops that I look for any excuse to sneak some into a brew. I have used it with Centennial and Caliente in a hoppy dubbel, and my pale lager is carbing up right now with Mosaic, Citra, Amarillo and Motueka. You can't really pick it out next to the oilier hops, and but it adds a nice complexity of fruit and floral notes to back them up.

1240
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 16, 2013, 07:51:17 PM »
I admire everyone's adventuresome spirit here. I have a hard time drinking even 12 ounces of most beers with exotic ingredients. I'd hate to be stuck with a case of something I don't really want to drink.

I would love to use my yellow raspberries or pink currants in a brew, but I eat them all before I can even get in the house :))

1241
All Grain Brewing / Re: Re: Switching to All Grain
« on: March 16, 2013, 03:08:41 PM »
I assume that the "death spray" nickname is just a joke.

Unless they are referring to its effect on microbes. Quats are also used as medical disinfectants in the OR and in our IV hoods.

1242
All Grain Brewing / Re: Different color from keg to carboy
« on: March 16, 2013, 02:57:02 PM »
My Helles Bock I just brewed looked like a brown ale in the carboy. It's the lightest beer I've ever brewed - it can't be more than 5 SRM tops once you get it in the glass.

1243
Stepping up a maple syrup starter in hopes of restarting a stalled fermentation.

1244
General Homebrew Discussion / Re: Whatcha all drinkin on St Pat's day?
« on: March 16, 2013, 02:45:08 PM »
I've been trying to kick into a bottle of Gueuze Tilquin that's been sitting in my fridge all week, but I keep getting tied up and never find time to sit down to enjoy it. I'll probably drink that tomorrow since tonight's beer is my Unibroue Quad while I watch the UFC. Figure it's appropriate since the fights are in Quebec.

1245
Just had some Palate Wrecker last week. Very good stuff. If you want really, really hoppy then 120 minute IPA is the way to go.

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