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Messages - erockrph

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Equipment and Software / Re: Cutting the bottom off of a Better Bottle
« on: September 20, 2014, 08:56:51 PM »
A dremel might work, but I think a coping saw with a fine-toothed blade might be your best bet. Something like you'd get at an art supply store for cutting foam.

The Pub / Re: Lessons Learned
« on: September 20, 2014, 08:49:36 PM »
Try dosing a glass with some baking soda to raise the pH a bit. If it helps you can dose it in the keg.

I've been drinking my way through a selection of brews I got in a recent beer trade with a buddy of mine. Unfortunately, most of them weren't worth writing about (fermentation issues, sweet IPA issues, Summit onion ring issues, etc.)

Daughters of Poseidon is billed as a Black IPA with oysters. To me it's more of an oyster porter, but nomenclature aside it's actually a pretty nice beer. I get coffee, citrus, toffee and a hint of brine on the nose. Bitterness is nice and firm, with some bitter espresso to match it. There is definitely some toffee/caramel going on in a complimentary low note. I don't get much hop flavor going on. I get oyster brininess on my lips, then into the finish as the toffee flavors drop out. It's actually a really good mix.

Judging by some of the tasting notes on BA, either my can is on the older side and the hop flavor has dropped out, or I'm drinking it a bit too cold. Either way, this is a really nice porter. The brininess from the oysters is a surprisingly nice compliment to the roast and bitterness.

Commercial Beer Reviews / Re: 2013 Bourbon County
« on: September 20, 2014, 08:33:22 PM »
I grabbed a 4-pack last year to see what the buzz was about. I'm not really into barrel-aged beers, and BCS didn't change my mind any. I can see why everyone who raves about it is into it, but it was just too hot & woody for me. I'll have to check in on a bottle soon to see if it's gotten more palatable for me as it aged.

Also have 2 bottles of the 2013 Barleywine in the cellar, but my SOP is to leave barleywines in the cellar for at least a year or two before sampling.

Ingredients / Re: Serebrianka Hop
« on: September 20, 2014, 08:26:27 PM »
Nice to hear the feedback. Any tasting notes on the flavor? I've heard black tea and tobacco as descriptors. Sounds like it would be great in English styles.

Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 20, 2014, 08:22:28 PM »
I haven't had good luck with Notty, but those were some brews early on in my brewing experience. I've never used it since, so I can't say how much was the yeast's fault vs mine. I did get the tartness that many have reported, plus a buttload of diacetyl.

S-04 is a good strain, but it does give a slighly odd bready note in some beers. I generally save it for beers like porters and stouts. For ESB's and the like, where I'm really looking for a nice yeast character, I stick to liquid yeast.

Yeast and Fermentation / Re: Unrefrigerated Wyeast Pack
« on: September 20, 2014, 08:15:35 PM »
IMO yeast are more resilient than we give them credit for.

3711 is a beast.  I'm sure it will be fine.
Yeah, my first thought was "75F is nothing for 3711". Should be just fine.

I'm very interested to hear your assessment of the mystery cones after the hop stand.

Quality Pils malt and Special B is a recipe for success, IMO. I use 4 ounces/3 gallons in all my dark Belgians, so I'd say you're right in the butter zone. Sounds like a real tasty brew.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 20, 2014, 06:56:46 PM »
Brewing has been slow, but I just kegged some Octoberfest and put it on the gas. Should be perfect for tailgating in 2 weeks. It's kinda funny that for as much as I love hops, my 'fest is the first recipe I've dialed in and brewed multiple batches of using the same recipe.

Ingredients / Re: Is Wet Hopping BS?
« on: September 19, 2014, 07:13:00 AM »
Dont know if its a craze, but Yakima has an annual festival for them.

Yakima has a pumpkin ale festival?

Let's do it! A Zucchini Pumpkin Crystal Malt Marris Otter Wet Hop Beer Festival! I'd call it a craze but as everyone knows hyperbole is the worst thing in the world ever.

I hear a zucchini beer festival may also happen.
All the roasted grains need to be cold-steeped, while you're a it ;)

Kegging and Bottling / Re: Bottle carbonation puzzle
« on: September 19, 2014, 06:44:06 AM »
poorly mixed priming sugar. next time add the priming sugar to the bucket first and rack the beer on top. Also, you don't specify but you did dissolve the sugar in water before adding it correct?
+1 - dissolve the priming sugar in water first, then add it to your bottling bucket (preferably while still hot) and start to rack your beer over. Stir gently with a sanitized spoon.

Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 06:41:37 AM »
Are you opposed to using it as a BIAB vessel? That is what I did with my two gallon cooler. I also did not want to spend $30 to shove a ball valve on a $15 cooler.
Do you stand there holding the button during sparge? Thumbs of steel!
You can either no-sparge and use your full volume of water; or you just pull the bag, dump the wort in your kettle, then return the bag and sparge. Or you can jam some tubing through the spigot, depending on the size of he spigot opening.

Yeast and Fermentation / Re: Making a started (Wort) from grain
« on: September 18, 2014, 05:05:54 PM »
About 5-6 ounces per liter, depending on your efficiency

Ingredients / Re: Is Wet Hopping BS?
« on: September 18, 2014, 11:13:52 AM »
Just to be clear, I've never found anything "bad" with wet-hopped beer. They were certainly fun to brew, and if I start growing hops again I'd probably brew more wet-hopped beers for the fun of it. But I don't find much "special" about them that makes me want to run out to buy them.

My SOP for wet-hopped beers has been my typical procedure for other hoppy ales. I use a neutral hop like magnum at 60 minutes for bittering, then use my wet hops for my late/flameout additions. Hopstand as well, if you like.

+1.  I've never had an objectionable wet hopped beer. They were all good, but not earth shattering by any means. And like you said, the amount I'd need to equal what I put in a typical IPA in pellet form would be LARGE, and absorb a buttload of wort along the way.
Right. It would look something like this:

My last barleywine was up in the 16% ABV range. I held it in the upper 50's for the first 5 days or so before ramping to the mid 60's, then finishing it around 70F. I think it made a big difference, because it was actually rather drinkable when I moved it to the keg 7 weeks later. And I definitely notice a reduction in hotness when my meads are fermented at 60F rather than 68F.

What is most important is making sure you get the yeast to finish. If you ferment cold all the way through, the yeast may take a nap before the beer has fully attenuated. The key is to keep it cool early on in the process when the yeast are generating the bulk of their byproducts that affect flavor, then ramping it up to keep them lively.

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