Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - erockrph

Pages: 1 ... 86 87 [88] 89 90 ... 404
1306
Commercial Beer Reviews / Re: First Duvel
« on: December 20, 2015, 02:01:20 AM »
I haven't brewed something Belgiany in a while. I may have to make a go at a Duvel clone fairly soon.

When I drink Belgian beer, it's usually Duvel.

Stay thirsty, my friends


1307
Beer Recipes / Re: Belgian blonde recipe help
« on: December 20, 2015, 01:50:55 AM »
The first part of this thread is why recipe chats should be in percentages.
Agreed, that makes things so much easier. Personally, that's how I think of recipes anyways. I have no clue what the actual quantities look like until I plug them into some software. With OG and percentages you can scale any grain bill and with hop additions I use IBU's per addition for boil additions and oz/gallon for flameout/whirlpool/dry hops. From that point anyone can do the math for their particular system.

1308
All Things Food / Re: Silicone Baking Mat
« on: December 19, 2015, 01:02:26 PM »
Thanks for the tip. I have an order in the wings, but I needed something to get me to free shipping :)

1309
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 19, 2015, 12:53:08 PM »
My next tasting is HBC 438 (aka "Ron Mexico") from Hopunion, which also supports the Ales for ALS charity. In contrast to the Armadillo hops, the HBC hop pellets had a great aroma before they even made it to the beer.

The Ron Mexico beer had a very distinct, aromatic nose. The main aromas were passionfruit and blackcurrant. There was also some juniper in the background.

On the palate I found that the blackcurrant character took the lead, chased by passionfruit and citrus. I picked up just a fleeting hint of dank/onion at the tail end that gives way to a smooth juniper-resin bitterness on the finish.

HBC-438 is going to be a solid IPA hop for sure. It has a solid oil content (2.5-3.5 mL/100 g), and a distinct flavor profile. It should be able to hold its own with other hops in a blend quite well. I look forward to playing around with this one a bit more.

1310
Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 19, 2015, 10:08:22 AM »
I just use my regular nutrient and amount.
Same here - the amount I use for beer, that is.

1311
General Homebrew Discussion / Re: The Hop Chronicles | Armadillo
« on: December 19, 2015, 09:58:41 AM »
I think I picked up a similar character to what your tasters reported, but it was really mild. Not a winner for me:

https://www.homebrewersassociation.org/forum/index.php?topic=24835.msg325778#msg325778

1312
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 19, 2015, 09:57:06 AM »
I got around to tasting my Armadillo beer last night. These are leaf hops from the 2014 harvest from Yakima Valley Hops. To be honest, the raw hops left a lot to be desired right out of the gate. There wasn't much aroma to them at all. On its own, that's not necessarily a bad mark for whole hops. But the pound of hops I got reminded me of the bottom of a bag of chips. There were few whole cones; it was mostly loose bracts. There was very little of the stickiness and springiness that I often feel in good-quality hop cones.

In the beer itself, I picked up a rather mild hop character in the aroma. There was some herbal character with notes of citrus and lime. The flavor was even milder - there were faint citrus notes, some resinous pine and faint floral notes as well. The bittering character was a clinging resin on the back of the tongue. It's not as abrasive as something like Chinook or Columbus, but it's not particularly smooth either.

Overall, my experience with Armadillo is a swing and a miss. I'm sure some of this may be attributable to the quality of the hops I received, but I don't see much good use for the hops I have on hand. They could possibly be a decent bittering hop for an IPA, but that's all I got.

1313
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition
« on: December 19, 2015, 07:08:47 AM »
If that's what the recipe calls for, then I'd go with that. But a whirlpool is going to get you loads more hop flavor and more aroma as well than a simple flameout addition followed by immediate chilling.

1314
Commercial Beer Reviews / Re: First Duvel
« on: December 19, 2015, 06:16:38 AM »
You got a 4-pack with 2 glasses for nine bucks?!?!?!? Its worth it for the glasses alone. I'd buy them out if I saw those prices in my area.

1315
General Homebrew Discussion / Re: Send beers to NHC from outside US
« on: December 19, 2015, 06:09:22 AM »
I've had rum shipped to me from Slovenia before. It came through regular postal mail. I honestly don't know if it was legal or not, but it came through in one piece with no issues that I am aware of.

1316
General Homebrew Discussion / Re: formula for preboil wort PH lowering
« on: December 18, 2015, 11:37:04 AM »
It's never that simple with pH, unfortunately. It will depend on the amounts of any ions/salts that have the capacity to buffer any pH changes.

What will probably get you in a closer ballpark would be to figure it out in Brun'water as if you added it to the mash. Say you wanted to mash at 5.4, then lower it to 5.1 preboil. I'd figure out how much acid needed to get to 5.4, but then I'd also figure out how much to get to 5.1. I'd add the difference between the two into the kettle. It may take some tweaking to get to an exact number, but I bet you'll be in the ballpark.

1318
General Homebrew Discussion / Re: Hoppy Irish Red - Ooops.
« on: December 18, 2015, 08:47:21 AM »
I agree American Amber is your best choice, comp wise. Have you bottled this yet? If not, I'd recommend a couple ounces of dry hops. If it's going to be a hoppy beer, might as well roll with it...

1319
The Pub / Re: 10 Beer Names You Might Be Saying Wrong
« on: December 17, 2015, 03:15:52 PM »
Surprised Duvel didn't make the list

1320
Makes sense.

I had this idea that since only a certain volume of water was in contact with the grains then that would be the amount I calculate with.

But yeah, since all of the water touches the grain over and over throughout the mash then all of the water and the salts in it would be buffering the pH.
The chemistry in the mash is happening in the wort/liquor, and not in the grain itself. Assume that everything is being dissolved evenly in the full volume of liquor being circulated throughout the mash. It does take some time for things to hit steady state as everything gelatinizes and dissolves, but basically it's all going to be distributed in the full volume by the end.

Pages: 1 ... 86 87 [88] 89 90 ... 404