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Messages - erockrph

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1246
The Pub / Re: The Pub?
« on: January 07, 2016, 09:19:53 AM »
Matt,

Thanks for taking the time to clarify this. I appreciate both the professionalism and transparency. As a hobby that still gets misunderstood as being a bunch of yokels making bathtub hooch, we need that level of professionalism from the AHA.

1247
The Pub / Re: The Pub?
« on: January 07, 2016, 08:39:58 AM »

With the number of people here I bet some have views that others find repulsive. I would rather not know that about someone here.

I promise not to post pictures of where I keep the bodies...

1248
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: January 07, 2016, 08:28:23 AM »
No experience, but 1768 has my name all over it as soon as MoreBeer gets it in stock. I've heard Mark talk about the lollipop ester that this yeast produces enough times to want to try it out for myself.

What style are you thinking?
A simple English Pale Ale - something along the lines of 85% MO, 10% sugar, 5% torrified wheat. Fuggles early and EKG's late.

1249
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: January 07, 2016, 08:05:14 AM »
Good points and I agree. I would, however, like to know how to get the flavors I taste in those German examples in my own beer though. And I feel those are true representations of the style, not necessarily what BJCP is telling you. That's the point Bryan was making, I believe.
No arguments with any of that. I agree that the BJCP casts way too wide a net (and often casts it off-target) on a lot of styles, but even for a style like Helles I think the style limits need to allow for more than simply "clones of the following short list of beers". I don't think that style should drift very far from those examples, but you need a little room in that circle around those beers.

And I will not deny that it is quite an impressive feat if you are able to produce an exact clone of one of the classic German examples. Just don't be a douche if you do.  ;D

1250
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: January 07, 2016, 07:17:13 AM »
There's brewing an excellent example of the style, then there's brewing a clone of a commercial example. Both are equally valid

Heh, isnt that kind of an oxymoron?
I dont think so. Unless there's some law against one or the other. Cloned means identical in every way, the other means in the ballpark of the style. Otherwise the styles would be called Bud Light, Pilsner Urquell, Sierra Nevada Pale Ale, etc
Exactly! If a new brewery opened up and was only able to call their beer an APA if it tasted exactly like SNPA, then they wouldn't be in business very long. If commercial breweries are allowed to put their own stamp on a style, then why can't homebrewers? Paulaner's helles tastes quite different than Weihenstephaner's, so if a homebrewer's helles is in the same ballpark but unique at the same time, then how is that any different?

1251
General Homebrew Discussion / Re: Experimental Brewing Episode 5
« on: January 06, 2016, 07:57:53 PM »
Thank you for "this episode cam be directly downloaded at..." that helps for guys with Androids located in canyon land where 4G is sketchy

By the way, thank Drew for "outing me" with the proper pronunciation of my name. Its not Igor, its Eye-gor LOL


1252
Yeast and Fermentation / Re: will freezing hurt liquid yeast?
« on: January 06, 2016, 12:27:49 PM »
I've received a few smackpacks in slushy condition. I always worry about them, but I've never had any fermentation issues from any of them, starter or not.

I would be concerned if it freezes hard, though. Supposedly K97 is the dry version of this yeast - maybe that's a better option for you?

1253
Ingredients / Re: Adding Rum to beer
« on: January 06, 2016, 11:05:22 AM »
Personally, I'd go with a decent but inexpensive dark rum to get the rum flavor to show up in the beer. The nuances of better liquors aren't going to make it through to the finished product. Something like Gosling's Black Seal or Myers is the route I'd go.

If I were starting from brewday, I'd just use molasses instead.

1254
Yeast and Fermentation / Re: yeast info resource
« on: January 06, 2016, 09:16:26 AM »
Love those fruity, high-ester Pilsner beers!  :o

Quote
Saflager S-23
The first Saccharomyces Carlbergensis in dried form for genuine Pilsner type beers! Excellent sedimentation characteristics. Also suitable for stronger beers up to 22 °Plato!
Produces fruity, high ester Pilsner beers

1255
General Homebrew Discussion / Re: Hop Alpha degradation
« on: January 06, 2016, 08:41:24 AM »
It varies by cultivar, and also by time and temperature of storage. There is a HSI (Hop Storage Index) value for each hop variety that shows the expected loss after 6 months at room temp. Cut that rate in half for every 10 degrees C lower temperature storage. Here's a decent article if you actually want to do some calculations yourself: http://morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html

Personally, I haven't bothered with this and just call it close enough, since I typically buy my hops in bulk close to harvest time and store in the freezer.

1256
Ingredients / Re: Single-hopped beers 2015 edition
« on: January 06, 2016, 04:02:48 AM »
The final beer from this run was brewed using Vic Secret hops, which is another new cultivar from Australia.

The aroma of this beer was dominated by a big passionfruit note. I also got mango peel and tangerine notes from it as well. The aroma intensity was good, but not quite as high as the Enigma and HBC-438 beers from this group of trials.

The flavor of the beer was more of that big passionfruit that was on the nose, supported by some pine undertones. The intensity of hop flavor was moderate and let some of the malt character show through. The bitterness was smooth, with some lingering resin character through the finish.

I am a big fan of Vic Secret. That passionfruit character is distinct and intense. It makes me think of Galaxy, but it isn't quite as intense and doesn't have as much of the stonefruit or citrus I get from Galaxy sometimes. Vic Secret will definitely have a home in IPA's, but its lower intensity would also let it work in some other styles that may get overpowered by something like Galaxy or Citra. The ubiquitous "hoppy American wheat" would be a nice summer sipper with some Vic Secret in the dry hops. I could also see this working well with estery English yeasts if you're looking to get creative. A Landlord-style pale ale with Vic Secret in the whirlpool has a lot of potential.

Although it's not quite as potent as some of the others (it's not mild by any means, just not crushingly intense), I think Vic Secret is my favorite of the hops I've used on this run. I have an IPA coming up soon, and I think it will feature some heavy doses of Vic Secret and X-17, paired with some Meridian to complete the fruit bomb trifecta (tropical, citrus and stonefruit).

1257
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: January 06, 2016, 03:16:30 AM »
No experience, but 1768 has my name all over it as soon as MoreBeer gets it in stock. I've heard Mark talk about the lollipop ester that this yeast produces enough times to want to try it out for myself.

1258
The Pub / Re: What's the Weather Like Where You Are?
« on: January 05, 2016, 04:52:58 PM »
Finally cold here. was -10 this morning but it was up to 10 this afternoon. supposed to get warm again later this week, up to the mid 30's
Same exact story here if you add 18 degrees to everything. Don't remember the last time I saw a negative in front of the temp. I've got an innie just at the thought of it...

1259
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 05, 2016, 07:46:01 AM »
Wow, that would be a great comparison - but do you give college credits for this full semester class?  Lol.
Yes. Actually I'll give them in advance,  just tell your college admin to add them to your thing. However many you feel is appropriate.
"Independant Study under Prof. Jim at Klickitat U" will definitely make my LinkedIn profile at some point :)

1260
General Homebrew Discussion / Re: Do you clean before AND after brewing?
« on: January 05, 2016, 07:42:17 AM »
what I really want to know is if a thorough cleaning right after will do, with thorough sanitization right before.
Yeah, that's what I do. And my cleaning got easier in a big way when I committed to doing it immediately after brewing, emptying a keg, etc. But I clean thoroughly after and sanitize very carefully before each use. A spray bottle of Starsan is a big help.
Same here - clean as soon as you can after use, store it in a way that it will stay clean (i.e., covered, upside down, etc.), then sanitize immediately prior to use. No need for a second cleaning immediately before use if it's clean aleady.

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