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Messages - erockrph

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1261
Ingredients / Re: Northern Brewer for porter
« on: December 10, 2015, 11:17:57 AM »
Well, sorry, I'm Belgian, and in Belgian mint and chocolate do not go well.

What is wrong with you.  ???

I'm just a twerp who thinks that bad mint and bad chocolate are a match made in hell.
Well, when your country is famous for crap like Godiva and Guy Lian, it's not a surprise that you have no taste for chocolate  :P

Northern Brewer does not taste like mint. It has an herbaceous quality that some may describe as minty for lack of a better term, but it's not like spearmint or peppermint. It's closer to horehound candy or a Ricola lozenge in my opinion. It should be just fine in a porter. Personally, I'd bitter with the NB and move the Fuggles to your late addition. The Fuggles have more of an "English" late hop character.

1262
General Homebrew Discussion / Re: Episode 3 - Experimental Brewing
« on: December 10, 2015, 10:59:26 AM »
Regarding the 1-gallon kits, if LHBS's are really losing money because consumers who just want to try out the hobby and may not stay with it can do it more inexpensively, then they are being very short-sighted. In the long run, by lowering the barrier of entry into the hobby you will eventually start to entice and retain more brewers. The typical middle class family doesn't often have the kind of free time that a serious investment into all-grain brewing requires. Or at the very least, it's hard to justify that kind of time investment initially.

One gallon kits and Picobrew systems are what will keep this hobby growing in the future and keep it from becoming stagnant.

On another note, I really like the show format. The segment format seems to be working well, and you guys have already ironed out most of the rough edges just 3 episodes in. Keep them coming!

1263
General Homebrew Discussion / Re: bicarbonates in water
« on: December 10, 2015, 08:41:40 AM »
My question was more of a theoretical nature. I myself use demi-water for pale beers and dilute my 180 ppm bicarbonate tap water for dark beers, thanks to what I have learned on this forum and by using Bru'nwater. But what I see homebrewers do in Belgium and the Netherlands is simply add lactic acid to their tap water (which typically has 150-250 ppm bicarbonate), and quite high amounts at that. For example, in one APA recipe that won a first price I noticed the addition of 8,50 ml lactic acid in a 14 liter batch. This should be have a negative impact on the beer, right? I was then wondering what exactly causes the off-flavor, and if I understand this thread correctly the flavor "provider" is lactate, which has a flavor threshold of around 400 ppm.
The fault in this logic is that you are considering lactate as an "off" flavor. Lactate provides flavor above a certain threshold, and at too high a level it may be out of style for a particular beer, but I don't consider it an off flavor the way I would something like chlorophenols, for example.

Lactate does not create a negative impact on a beer simply by default, although in most styles the allowable amount would likely be very low.

And which not necessarily negative flavor I prithee. Yoghurt-like?
It's hard to quantify as much at a lower level, but a clean Berliner Weisse is probably the closest comparison. If you can clearly pick it out as lactic tasting, then you're over the threshold for most non-sour beers.

Spike a beer with increasing amounts until you taste something, that's probably the best way to teach your palate.

1264
General Homebrew Discussion / Re: bicarbonates in water
« on: December 10, 2015, 08:24:07 AM »
My question was more of a theoretical nature. I myself use demi-water for pale beers and dilute my 180 ppm bicarbonate tap water for dark beers, thanks to what I have learned on this forum and by using Bru'nwater. But what I see homebrewers do in Belgium and the Netherlands is simply add lactic acid to their tap water (which typically has 150-250 ppm bicarbonate), and quite high amounts at that. For example, in one APA recipe that won a first price I noticed the addition of 8,50 ml lactic acid in a 14 liter batch. This should be have a negative impact on the beer, right? I was then wondering what exactly causes the off-flavor, and if I understand this thread correctly the flavor "provider" is lactate, which has a flavor threshold of around 400 ppm.
The fault in this logic is that you are considering lactate as an "off" flavor. Lactate provides flavor above a certain threshold, and at too high a level it may be out of style for a particular beer, but I don't consider it an off flavor the way I would something like chlorophenols, for example.

Lactate does not create a negative impact on a beer simply by default, although in most styles the allowable amount would likely be very low.

1265
General Homebrew Discussion / Re: bicarbonates in water
« on: December 10, 2015, 05:51:42 AM »
I'd try Citric Acid, personally.  If I remember correctly, Calcium Citrate is insoluble, and will precipitate out of solution.  Plus it's available at the LHBS in the wine-making section.

That said it might be better for adjusting strike water then the actual mash where you have any number more compounds floating around.
Calcium citrate is plenty soluble in water at the temperatures and concentrations we're talking about (0.85g/L at room temp). It's superior solubility is the main reason why it is preferred over calcium carbonate for calcium supplementation.

Citrate has an even sharper flavor than lactate in my opinion. I don't feel that it has a place in beer, except possibly in a fruit beer that falls a bit flat in flavor (and even then, I'm not so sure),

1266
Ingredients / Re: Riwaka???
« on: December 08, 2015, 09:25:04 PM »
To me, it was primarily Cascade-esque white grapefruit. I got a faint, weird savory note from it as well - not quite garlic/onion, but maybe approaching it just a tad. Honestly, I wasn't that impressed when I tried it. It wasn't bad, but there was nothing that stood out as all that interesting, either. But weather/growing/harvest conditions all make a difference in hop character, so hopefully your Riwaka is better than the ones I had.

All that said, Riwaka + Galaxy definitely has potential for the citrus/passionfruit bomb you're shooting for.

1267
The Pub / Re: Just to preserve some perspective...
« on: December 08, 2015, 06:44:50 PM »
Could be worse, I've had Harpoon UFO served off their IPA tap at a local chain restaurant.

1268
The Pub / Re: Whiskey
« on: December 08, 2015, 06:34:25 PM »
I typically try mine room temp and then with a very large ice cube. Room temp this time of year is 68. In the summer more like 74. I generally find I like most of them with the cube because the flavor changes as the cube melts.
Same here, I try it first and generally prefer one cube.
For a slow sipper, I'm the same way. But for a serious "getting to know you" tasting, I will drop about half a straw's worth of RO/filtered water just to open it up a bit and take it from there.

If it's a social night and I'm just having whiskey for drinks, more rocks is just fine too. But in those cases I'm typically sticking with something familiar like Knob Creek (or Johnny Black if it's a scotch night).

1269
Beer Recipes / Re: Quadruple & the BJCP Guidelines
« on: December 07, 2015, 11:55:58 AM »
My understanding that breweries in Belgium don't use "style guidelines" ;)

Brew it the way you want it; submit it; take a point hit for the color.

Edit: Also, all BDSA are Quads but not all Quads are BDSA (think I got that right, or it's vice-versa :D)
I thought it was the other way around - Quad is one type of BDSA, but not every BDSA is a Quad.

1270
Beer Recipes / Re: Red Lager
« on: December 07, 2015, 09:04:41 AM »
I've done something very similar recently. You might want to bump your late hops a bit if you want some hop flavor and aroma. Between the maltiness of the Red X and the time spent lagering, you're going to find less late hop character in the finished beer. Or at least that was my experience.

1271
Other Fermentables / Re: Injera
« on: December 06, 2015, 09:37:05 PM »
So that's how they do it! There is a fantastic Ethiopian/Eritrean restaurant in Providence, and I always heard it described as a sourdough pancake, but I always knew that it was more complicated than that. Thanks for sharing. Looks great.

Sent from my XT1585 using Tapatalk

1272
Yeast and Fermentation / Re: White Labs Yeast Vault
« on: December 06, 2015, 07:58:46 PM »
I also put in for the Klassic Ale.

I was the first person to place an order WLP033.   I appears that someone other than you and I placed an order for WLP033.
Actually, I ordered 2 packs. I figured since this might be a one time thing I'd get a spare just in case.

1273
Yeast and Fermentation / Re: Bottle Dregs
« on: December 06, 2015, 03:12:08 PM »
As long as your sanitization is very good, then your method is a great way to go about it. I usually add about 15-30 mL of 1.040 wort to an equal amount of dregs + beer left in the bottle, to make a 1.020 1st step that also has some of the acidity and alcohol of the original beer to minimize risk of contamination. Step 2 is about 4 ounces of 1.040 wort added to the bottle about 5 days later. From that point it goes into a 1-liter starter.

The only other thing I'd be concerned with in sour cultures is to limit oxygen exposure. I use a small stopper and airlock in the bottle. This will limit the growth of acetobacter.

1274
Yeast and Fermentation / Re: White Labs Yeast Vault
« on: December 06, 2015, 03:06:11 PM »
Hmm. I wonder if any of these are the mystery culture that I got off a contaminated agar plate from WL.  ???

I just got a 5-gallon keg for fermenting, so I put in for the high-pressure lager yeast to give it a try. I also put in for the Klassic Ale. I just hope that it doesn't take till mid-July before these hit their quota, then get these shipped from San Diego in the dog days of summer.

1275
Kegging and Bottling / Re: Priming Sugar Error... Can you help?
« on: December 06, 2015, 02:47:09 PM »
Not really clear. You mixed the 5oz priming sugar with water for simple syrup, then divided that into thirds using 1/3 for each batch? If so, you're fine
We definitely need some clarification. If you did what was said above, then you're fine. I'm reading this a bit differently, though.

To me, it sounds like you made a syrup using the 5oz of sugar, then used a priming calculator to determine how many ounces of sugar to add. At that point, you added that many ounces of syrup rather than that many ounces of dry sugar to each batch.

If that's the case, then I think you should just make do with slightly undercarbonated beer. First of all, it will be tough to determine exactly how much sugar made it into each beer without knowing the exact concentration of the final syrup. Second, 5oz of sugar is almost always too much for a typical 5-gallon batch. You will probably end up with a beer that is carbonated on the low side, but not undrinkably flat. Rather than mucking around with how many milligrams of sugar to dose in each bottle (which is do-able, but not worth the effort), just chalk it up as a learning lesson and drink it as-is.

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