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Messages - erockrph

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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.

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).

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.

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.

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

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.

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.

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.

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.

My buckets all smell like that but it hasn't caused any problems.
+1 - All of my HDPE fermenters (i.e., plastic buckets) get that smell and occasionally a green stain. I've fermented clean lagers in them with no discernible impact on flavor of note.

This would make for an interesting brülosophy exBeeriment...

All Things Food / Re: Anyone like Morels?
« on: December 05, 2015, 09:03:20 AM » my mushrooms will have a made in China tag on them >:(
Well figure out how to grow chanterelles and then you will have checkmate.....
Actually, mass-produced black truffle would trump them all. I'd be shaving it on everything if the price was right.

The Pub / Re: Woodchucks
« on: December 05, 2015, 08:49:36 AM »
Back in my college days, when I intended to do some serious drinking it was Jäger and Woodchuck. Mouthful of Jager, chased by a bottle of Woodchuck. My liver still cringes at those memories.

The Pub / Re: Whiskey
« on: December 05, 2015, 08:46:07 AM »
Finally having the John E Fitzgerald 20 year. $300 retail for a 375 ml. At the bar it is $100 per ounce.  It is stellar by the way, but I'm too cheap to have it on my own nickel.
At those prices, I would be too.

I paid $35 for a pour of Laphroig 30-year once, but that's about my upper limit. Worth every penny and then some, by the way.

General Homebrew Discussion / Re: No head retention in lagers
« on: December 05, 2015, 07:26:37 AM »
Just to complicate things further, yeast strain makes a difference to head retention and you can see the effect in the krausen. If the krausen refuses to drop (WLP800 pilsner and Wyeast3711 saison spring to mind), the beer will have good head retention. I get poor retention from W34/70 but great persistent heads from WLP800. Danstar Nottingham worse than Chico/US05. I'd say Nottingham gives the worst head retention of all the yeasts I've used.

A bit more info here but shows a limited range of yeasts:

Is it the 34/70? How many of us are using it in our lagers?
I've gotten it from 2278 and 2633 (a blend - who knows what's in there) for sure. I don't recall whether I've gotten it from 34/70, WY2000 or WY2007 or not.

Happy Birthday Amanda! Don't let the lager-Nazi's get you down!

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