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Messages - erockrph

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Ingredients / Re: Malt of the Month
« on: January 07, 2016, 11:04:02 AM »
Those roasted oats sound really nice. An oatmeal stout would be the obvious choice, but you could probably make a really nice brown ale with it. I did an Oatmeal Vanilla Brown Ale a couple of years ago that I really enjoyed. I'm just wondering how much roast character they have if they're only 120-150 SRM. The lightest roasted malt I've seen is Pale Chocolate in the 200-250 SRM range, so the oats are quite a bit lighter.

General Homebrew Discussion / Re: Hard root beer awful
« on: January 07, 2016, 09:24:06 AM »
I tried Not Your Father's, and I agree that it was disgustingly sweet. I couldn't choke down the bottle I ordered. It's something I'd try a 2oz pour of at a festival, but that's my limit.

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

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.

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...

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.

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

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?

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

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?

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.

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

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

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:

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.

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).

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.

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...

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