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Messages - erockrph

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1246
All Grain Brewing / Re: Different color from keg to carboy
« on: March 16, 2013, 06:24:34 AM »
Did the color look different when poured into the same/shape glass? Everything looks darker in a carboy because light has to pass through much more of the beer before it gets to your eyes. You can't tell what a beer is going to look like in the glass based on what it looks like in a carboy.

1247
All Grain Brewing / Re: Switching to All Grain
« on: March 15, 2013, 11:52:55 AM »
BPA is in #7 plastic (confirmed in the article posted). Plastic coolers are #2 plastic.

You're right and #2 is considered safer by the government and big business. For those of you who put blind faith in the government and large corporations, go for it. I'll stick to stainless.
Sorry to hijack the thread. BIAB!

Do you use any plastic fermenters? Do you buy milk or water in plastic jugs? And the BIAB bag you brew in - I'm assuming that's plastic too, right?

I'll take my chances with HDPE and nylon (I BIAB, too) unless solid data in reputable, peer-reviewed medical journals tells me that it is grossly inadvisable.

1248
Try serving the beer warmer.  I'm assuming that when the beer was "absolutely fantastic" it was warm and the last time you tasted it, it was cold.  I find that my IPAs are kinda lifeless when served at regular refrigeration temperatures, but bloom around 45-50 F.

+1

When I really want to "experience" a beer I will generally pull it out of the fridge for a half hour or so before I pour it. It makes a big difference, especially for hoppy beers as well as beers with a lot of yeast-driven aromatics.

1249
General Homebrew Discussion / Re: Ever have one of those beers.....
« on: March 15, 2013, 11:24:50 AM »
Did the ball valve thing (again) on my last brew. Seems to be a bad habit of mine. Every time I give myself a hot foot I remember to shut it for the next few batches, then I invariably forget the pain and leave it open again. It's almost enough to make me want to wear something on my feet when I brew. Almost.

It seems that most beers where there are bumps in the road tend to come out pretty good. Maybe it's because you can taste the extra effort/pain/cursing you put into the brew.

1250
Yeast and Fermentation / Re: pitching on a yeast cake
« on: March 15, 2013, 05:42:06 AM »
I try to rack the first beer off the yeast as close to pitching time as possible. Generally, while the new beer is chilling I will rack the old beer to a secondary fermenter. Then I just dump in the new wort and aerate.

When I do this I try to keep the first beer at 1.050 or less (1.040 is better), and the next beer is at least 1.080 or so. If I'm pitching right on the cake, then I try to make sure the original beer is a similar style to the beer going on top of it. (i.e., APA to IIPA, a small Dubbel to Quad, Mild to Barleywine, etc.)

1251
Yeast and Fermentation / Re: Multiple Ferms
« on: March 15, 2013, 05:28:22 AM »
If it were my quad, I'd just give it time. Because a quad needs time to develop to it's full potential anyway.

+1

Even really finicky yeast will drop pretty clear in the time frame you're looking at before a Quad hits its prime.

1252
All Grain Brewing / Re: Switching to All Grain
« on: March 15, 2013, 04:47:38 AM »
Cons: more particles in wort but easily remedied by allowing more time to clear before transferring to fermenter. Can't do very high gravity beers. Messy- not a good option for the kitchen stove.

Just to touch on some of those cons:

Even if you get more particles in your fermenter it will clear just fine, IME. You can still do high gravity beers if you are OK with brewing a smaller batch.

The messy part can be avoided if you don't start drinking until after you pull your bag  :P  But seriously, I just quickly swing my bag into an empty bucket on the floor then deal with the grains later. There's no real mess involved there.

1253
General Homebrew Discussion / Re: Dryhopping a Belgian Pale Ale
« on: March 14, 2013, 08:43:32 PM »
I'd either go with a hop that will play off the plummy fruit esters (Caliente would be fantastic - used it recently in a hopped up dubbel using the Unibroue strain and I'm planning on brewing it again using 1762. Glacier would be nice as well.), or a spicy noble-type hop (Saaz, Sterling, Ultra).

1254
Yeast and Fermentation / Re: Pitching Rate for Pliny the Elder Clone
« on: March 14, 2013, 12:55:06 PM »
Not to hijack the thread but after he makes the starter whats the complete process?  Ive only ever pitched the entire starter, wort and all, but i am assuming there is a better way.

This is fine for a relatively small starter compared to the size of the whole batch. For things like lagers that need a large starter, the general approach is usually to crash cool the starter in the fridge after it's done, then decant off the spent wort and only pitch the yeast slurry on the bottom.

1255
Commercial Beer Reviews / Re: The Trooper
« on: March 14, 2013, 08:44:47 AM »
I really hope this makes it to the states. Up the irons!

1256
Commercial Beer Reviews / Re: Hennipen
« on: March 13, 2013, 08:51:34 PM »
I just had a Hennepin for the first time in a long time. Is it just me or does this seem a lot closer to a golden strong than a saison? Don't get me wrong, I love the beer, but it seems a lot more estery and not quite as dry as I generally expect from a saison. It's a lot closer to Duvel than to any saison I've had.

1257
Ingredients / Re: Hop to complement Citra?
« on: March 13, 2013, 05:12:44 PM »
I always pair it with something in the Pine-Dank section. Columbus, Simcoe are two of my favorites. Chinook is good too. You need to have something that adds beyond the massive fruitiness Citra brings.

For an IPA, I agree whole-heartedly. But for something like a hoppy wheat/saison/lager/etc., I think you're fine with hops that simply add layers of complexity to the fruitiness. YMMV obviously.

1258
All Grain Brewing / Re: Trub removal
« on: March 13, 2013, 05:09:17 PM »
I generally pull a paint strainer bag over a basket strainer and pour my wort through it into my fermenting bucket. Most of the trub and hop gunk gets caught, but not all. If I'm brewing a beer with a crapload of hops I'll put my autosiphon inside a paint strainer bag and rack through that. In those cases, sometimes I'll zip-tie a nylon stocking with an ounce of whole hops on the other end of my tubing. Helps catch most of the gunk, plus it may or may not get me some extra hoppy goodness (never done a side-by-side to test that out).

1259
Ingredients / Re: Hop to complement Citra?
« on: March 13, 2013, 11:02:55 AM »
Simcoe-Amarillo-Citra plus Columbus or Chinook for bittering is a combo I keep coming back to for IPA's. Citra-Motueka-Caliente-Amarillo is becoming a new favorite of mine as well.

1260
Yeast and Fermentation / Re: Pitching Rate for Pliny the Elder Clone
« on: March 13, 2013, 11:00:00 AM »
let it cool to blood temp (under 100*f) and pitch two vials of yeast into it. shake again. and then leave it somewhere where you can swirl it whenever you notice it.

Might want to at least loosen the lid after you shake it, else you may see explosive results...

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