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Messages - erockrph

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1261
The Pub / Re: Winemaking resources
« on: October 01, 2015, 05:02:55 AM »
Thanks for sharing those! I keep saying I need to dabble in some winemaking, but I never got around to it. I'm sure I can pick up some things that will improve my meads and ciders, even if I don't jump into winemaking with both feet.

1262
All Things Food / Re: Growing food - The Garden Thread
« on: September 30, 2015, 07:37:48 PM »
I highly recommend this variety of blackberry:
http://noursefarms.com/blackberry-plants/prime-ark-freedom/

It was our first year with it, but it grew really well in less than ideal conditions, and the berries we got this year tasted incredible.

From Norse, I'm assuming you're getting bare root plants? And you got berries the first year? When are you planting? I ordered currant plants in pots to cut down on the planting to fruiting time and will be planting them tomorrow so they can get established (still mid 80s here for some reason). Thoughts on planting times for blackberries/raspberries? (Also thinking about picking up some Heritage raspberries.)
If you're growing your own raspberries I highly recommend Anne. Golden raspberries are hard to come by unless you grow them yourself, and the flavor is spectacular.

Outside of wild brambles, the best blackberries I've had (flavor-wise) were boysenberries. I only have a couple of plants that are still around, and I haven't been able to save enough for jam the past few years - they all get eaten between the garden and the house.

1263
The Pub / Re: Whiskey
« on: September 30, 2015, 07:28:43 PM »
He is right about that. The issue is are they worth the price of admission or not. ;)

Had a really good Japanese whiskey the other night, Hakushu 12 year. Currently looking for a bottle to take home. ;)
Interesting. I've only ever seen Suntory in my travels. I thought it was good, but nothing special for the price.

1264
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 07:20:35 PM »
Should be good. I like the continental malts in this style as well. You going with Chico, or do you have another yeast in mind?

1265
Beer Recipes / Re: Another Munich Dunkel thread...
« on: September 30, 2015, 07:14:14 PM »
FWIW, I don't add sulfate to my maltier lagers and I've never missed it. I shoot for about 80ppm of chloride from CaCl or a mix of CaCl and NaCl and adjust pH with lactic and that's it. I try to K.I.S.S. with my water additions and don't add something unless I see a clear need.

As far as recipe goes, I equate Dunkel with the flavor of Dark Munich malt. I do about 85% Dark Munich and 15% Pils. The Pils is mainly to boost the enzymes so it doesn't end up overly chewy. Honestly, I'm not even sure if it's needed, but it makes me feel better. I've enjoyed both WY2633 and 34/70 as the yeast for this. If you have a cake laying around from your Octoberfest, this is a great style to repitch into.
Erock... are you building from distilled/RO (so NO sulfate at all) or are you using a source water that has some sulfate in it and you just choose to leave it there?  I have made the mistake of making darker, maltier beers with a lot of chloride and very little sulfate and I thought the beer lacked crispness.  I know that some styles don't seem like they should be crisp but I feel like there has to be some sulfate in the water.
I have a deep well with a fairly low mineral content. My well report came back "ND" for sulfate, in particular.

My thought is that if I feel like something is missing, I can always add it back in the next time I brew. But I really like to keep my water additions simple to start. I have noticed a lack of crispness when I've omitted sulfate from some styles, but Dunkel and Doppelbock seem to be just fine without it (at least to my palate).

1266
General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: September 30, 2015, 07:02:12 PM »
Ya I have a bunch of this and that. Stuff I only use by the pound or less. I actually cut back on my bulk supply run this year. Last year I started with a sack each of GP, German Pils, GW Pale, and GW pils. I dropped the GW stuff but upped my stock of Best Munich and Wyerman red x.
Yeah, I need to replenish my Red X supply, myself. The malt flavor is really nice, which makes it a nice addition to the toolbox and not just a gimmick for the color.
For sure. I make my red sour with 100% Red X. I dud an irish red with it once, turned out nice. I want to try it at 100% for a hoppy amber too.
Works great for a hoppy amber. What I like is that it's got a similar flavor profile to Munich, but it seems like the richness is dialed down just a tad. That helps keep it from fighting the hops as much as an equivalent amount of Munich would, or at least that's what my limited experience seems to be pointing to.

1267
Beer Recipes / Re: Schwarzbier
« on: September 30, 2015, 05:56:51 PM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I'm in the same boat as you. I think of Schwarz as the "Black IPA" equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I've had leave me wondering if it's trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that's just my tastes.
That's my take. I want to do one this winter. It will be Best Pils with Carafa, hopped to somewhere between Helles and Pilsner.
I might give it a shot using Avangard Pils and some brewer's caramel that I have an overabundance of.

1268
Beer Recipes / Re: Another Munich Dunkel thread...
« on: September 30, 2015, 05:55:55 PM »
FWIW, I don't add sulfate to my maltier lagers and I've never missed it. I shoot for about 80ppm of chloride from CaCl or a mix of CaCl and NaCl and adjust pH with lactic and that's it. I try to K.I.S.S. with my water additions and don't add something unless I see a clear need.

As far as recipe goes, I equate Dunkel with the flavor of Dark Munich malt. I do about 85% Dark Munich and 15% Pils. The Pils is mainly to boost the enzymes so it doesn't end up overly chewy. Honestly, I'm not even sure if it's needed, but it makes me feel better. I've enjoyed both WY2633 and 34/70 as the yeast for this. If you have a cake laying around from your Octoberfest, this is a great style to repitch into.

1269
Beer Recipes / Re: Schwarzbier
« on: September 30, 2015, 05:44:51 PM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I'm in the same boat as you. I think of Schwarz as the "Black IPA" equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I've had leave me wondering if it's trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that's just my tastes.

1270
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: September 30, 2015, 05:39:41 PM »
I have no experience with either, but the Guava paste has a bunch of additives that I'd (personally) rather not use - such as added sugar, citric acid and food coloring. It doesn't look like it has added preservatives, so at least it shouldn't impact fermentation.

Now the Passionfruit Pulp lists "Passionfruit Pulp" as its sole ingredient. I had no idea that this existed up until now, and I want some like yesterday. If it's even remotely good, I will be using it in a mead ASAP, and probably in beer. I might even put it in cider. I love the flavor of passion fruit, but I've never found a convenient source that I would want to use in the brewery until now.

1271
Kegging and Bottling / Re: Belgian Empties?
« on: September 30, 2015, 05:29:00 PM »
I rarely bottle nowadays, so I don't keep many bottles any more. The one exception is heavy Belgian-style bottles. Those never go in the recycling bin. Like the OP said, seems like a waste not to...

1272
General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: September 30, 2015, 05:19:07 PM »
Ya I have a bunch of this and that. Stuff I only use by the pound or less. I actually cut back on my bulk supply run this year. Last year I started with a sack each of GP, German Pils, GW Pale, and GW pils. I dropped the GW stuff but upped my stock of Best Munich and Wyerman red x.
Yeah, I need to replenish my Red X supply, myself. The malt flavor is really nice, which makes it a nice addition to the toolbox and not just a gimmick for the color.

1273
General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: September 30, 2015, 02:49:20 PM »
I didn't get to brew as much as I'd like last year, so I still have half a sack of Pils malt I need to kick. I do plan on some experimentation this fall/winter so my most relevant pickups are:

3lb each:
Golden Promise
Pearl
Optic
Halcyon

10lb of Schill Kolsch malt (planning on trying in a Helles or two)

My only relevany hop purchace so far was a few ounces of HBC 438 (aka Ron Mexico). I wasn't at NHC, but I hear good things and want to taste-test
Add 4oz each of Australian Vic Secret and Enigma to that hops list  ;)

1274
General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: September 30, 2015, 09:37:08 AM »
I didn't get to brew as much as I'd like last year, so I still have half a sack of Pils malt I need to kick. I do plan on some experimentation this fall/winter so my most relevant pickups are:

3lb each:
Golden Promise
Pearl
Optic
Halcyon

10lb of Schill Kolsch malt (planning on trying in a Helles or two)

My only relevany hop purchace so far was a few ounces of HBC 438 (aka Ron Mexico). I wasn't at NHC, but I hear good things and want to taste-test

1275
Kegging and Bottling / Re: Bottling with juice/syrup
« on: September 29, 2015, 05:11:42 PM »
The rule of thumb to go by is that every gravity point adds approximately 0.5 volumes of CO2. For instance, a typical beer fermentation finishes with the ballpark of 1.0 volumes of CO2 in solution. Typical priming sugar amounts add roughly .003 to the FG, and the beer ends up at 2.5 volumes of CO2.

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