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Messages - erockrph

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1246
Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 19, 2015, 10:08:22 AM »
I just use my regular nutrient and amount.
Same here - the amount I use for beer, that is.

1247
General Homebrew Discussion / Re: The Hop Chronicles | Armadillo
« on: December 19, 2015, 09:58:41 AM »
I think I picked up a similar character to what your tasters reported, but it was really mild. Not a winner for me:

https://www.homebrewersassociation.org/forum/index.php?topic=24835.msg325778#msg325778

1248
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 19, 2015, 09:57:06 AM »
I got around to tasting my Armadillo beer last night. These are leaf hops from the 2014 harvest from Yakima Valley Hops. To be honest, the raw hops left a lot to be desired right out of the gate. There wasn't much aroma to them at all. On its own, that's not necessarily a bad mark for whole hops. But the pound of hops I got reminded me of the bottom of a bag of chips. There were few whole cones; it was mostly loose bracts. There was very little of the stickiness and springiness that I often feel in good-quality hop cones.

In the beer itself, I picked up a rather mild hop character in the aroma. There was some herbal character with notes of citrus and lime. The flavor was even milder - there were faint citrus notes, some resinous pine and faint floral notes as well. The bittering character was a clinging resin on the back of the tongue. It's not as abrasive as something like Chinook or Columbus, but it's not particularly smooth either.

Overall, my experience with Armadillo is a swing and a miss. I'm sure some of this may be attributable to the quality of the hops I received, but I don't see much good use for the hops I have on hand. They could possibly be a decent bittering hop for an IPA, but that's all I got.

1249
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition
« on: December 19, 2015, 07:08:47 AM »
If that's what the recipe calls for, then I'd go with that. But a whirlpool is going to get you loads more hop flavor and more aroma as well than a simple flameout addition followed by immediate chilling.

1250
Commercial Beer Reviews / Re: First Duvel
« on: December 19, 2015, 06:16:38 AM »
You got a 4-pack with 2 glasses for nine bucks?!?!?!? Its worth it for the glasses alone. I'd buy them out if I saw those prices in my area.

1251
General Homebrew Discussion / Re: Send beers to NHC from outside US
« on: December 19, 2015, 06:09:22 AM »
I've had rum shipped to me from Slovenia before. It came through regular postal mail. I honestly don't know if it was legal or not, but it came through in one piece with no issues that I am aware of.

1252
General Homebrew Discussion / Re: formula for preboil wort PH lowering
« on: December 18, 2015, 11:37:04 AM »
It's never that simple with pH, unfortunately. It will depend on the amounts of any ions/salts that have the capacity to buffer any pH changes.

What will probably get you in a closer ballpark would be to figure it out in Brun'water as if you added it to the mash. Say you wanted to mash at 5.4, then lower it to 5.1 preboil. I'd figure out how much acid needed to get to 5.4, but then I'd also figure out how much to get to 5.1. I'd add the difference between the two into the kettle. It may take some tweaking to get to an exact number, but I bet you'll be in the ballpark.

1254
General Homebrew Discussion / Re: Hoppy Irish Red - Ooops.
« on: December 18, 2015, 08:47:21 AM »
I agree American Amber is your best choice, comp wise. Have you bottled this yet? If not, I'd recommend a couple ounces of dry hops. If it's going to be a hoppy beer, might as well roll with it...

1255
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 17, 2015, 03:15:52 PM »
Surprised Duvel didn't make the list

1256
Makes sense.

I had this idea that since only a certain volume of water was in contact with the grains then that would be the amount I calculate with.

But yeah, since all of the water touches the grain over and over throughout the mash then all of the water and the salts in it would be buffering the pH.
The chemistry in the mash is happening in the wort/liquor, and not in the grain itself. Assume that everything is being dissolved evenly in the full volume of liquor being circulated throughout the mash. It does take some time for things to hit steady state as everything gelatinizes and dissolves, but basically it's all going to be distributed in the full volume by the end.

1257
General Homebrew Discussion / Re: The Hop Chronicles | Armadillo
« on: December 17, 2015, 10:31:57 AM »
I have my Armadillo beer chilling in the fridge to taste in the next day or two. It will be interesting to compare notes on this one.

1258
Commercial Beer Reviews / Re: John Cougar Mellencamp
« on: December 16, 2015, 12:32:10 PM »
I'm in the love spicy food, don't like spicy drinks camp. Spicy food + regular beer is great though, in fact in general I don't drink beer with food because it fills me up and interferes with the taste, but the exception is Indian, Mexican, Thai etc.
I'm in the same camp on the spicy beverages front. I lump spicy beer in with things like Rauchbier and Summit hops - heat, smoke and garlic are things I enjoy in abundance in food, but turn me off in a beverage. I could appreciate a few sips in a festival situation, but could never finish a pint.

1259
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 16, 2015, 12:26:53 PM »
- the maltster makes a big difference.  I've done smash beers from multiple maltsters, cultivars and malting processes.  They all taste like pilsner malt but are subtly different, with some tasting more "german" than others.  They are all delicious, so enjoy the journey even if they don't produce the unique character you are chasing for your perfect Helles.

<snip>

- carbonation is often ignored.  A 2-3 psi variance in the keg at 32-34F makes a big difference.  Backing off just a touch tends to make the malts softer and produce more delicate notes.  I think this ties in with both overall pH effects and carbonic bite, which masks subtle malt notes as pain receptors on your tongue are overly stimulated.  I think you can see the difference by taking your helles and pouring one with the glass tilted so as not to off-gas CO2, and one using the traditional 7-minute pour where carbonation is driven off.  They taste like two different beers.  (Try this with a Kolsch too for that creamy mouthfeel.)  .
I know you mention that maltster is a matter of personal taste, but are there any that you prefer that get you closest to the Helles quality you're after?

I'm also glad you mentioned carbonation. I recently rediscovered this style after finding some fresh, cold Paulaner helles at a local store and the softer carbonation jumped out at me immediately.

Lots of good info in your post - thanks for sharing!

1260
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 16, 2015, 12:03:20 PM »
I kegged my X-17 APA a couple weeks ago.  I get orange, tangerine, lemon and lime from it.  I bittered a 1.056 beer to about 60-65 IBU, but it doesn't come across as that bitter.  I also didn't do anything extreme with water for it..I used a balanced profile because I didn't want to artificially exaggerate the hops.  I really like these hops and hope they make it into commercial production.
Same here! Pat had mentioned that he had 60 plants last year and will be up to an acre of production this year. I think this hop has a lot of potential.

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