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Messages - erockrph

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1306
All Grain Brewing / Re: Head retention advice
« on: June 26, 2014, 09:09:25 PM »
I know it's been said, but you absolutely need to rule out glassware before changing around your recipes/process. In my experience this is the #1 (and most easily avoided) culprit.

1307
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 26, 2014, 08:08:01 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

http://www.bjcp.org/mead/melomel.pdf

1308
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 25, 2014, 03:47:22 PM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.

1309
Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: June 25, 2014, 12:33:13 PM »
I like the flavors here, but the super-soft water profile just isn't cutting it with the hops. I've tried several takes on the APA-meets-lager thing over the past few years, and still haven't quite gotten there yet. But I think I'm finally getting close to what I'm picturing. Next time I'll use a "hoppy pale" water profile, bump up my whirlpool additions, and cut the dry hops a bit. I'll probably add some Sterling to really emphasize that "noble, but fruity" hop profile as well.

Maybe, just maybe, you do not care for Bo Pils?   Soft water is an integral part of that style.  There's nothing wrong with not caring for a style.  I have a friend whose opinion I respect that cannot stand lager.  Most of the beer that I make is not to style.

It's more that the beer seemed rather disjointed. I wasn't shooting for a traditional Bo Pils specifically. It's more that I've been meaning to make a hoppy lager with Motueka, and I've also been meaning to brew a Bo Pils. I tried to mesh the two together, but I find that the "hoppy lager" part of it wants more sulfate, and the Bo Pils part doesn't want the dry hops.

It's still a good beer. I'm just playing the typical homebrewer "how can I make this better" game.

1310
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 25, 2014, 11:37:32 AM »
I suppose in all grain it's necessary because of the bacteria in the wort and 15-20 minutes isn't enough?
DMS as well.

Plus, you want a good hot break.

1311
The Pub / Re: Tequila
« on: June 25, 2014, 11:34:16 AM »
Tequila is one of those things that I never liked, but I've always wanted to get into. I think it's mainly because I was drinking the wrong stuff (sort of like how I never liked beer when all I ever had was Keystone and Natty Ice at keggers). I've tried several that I like quite a bit in recent years, but I haven't gotten to the point where I've wanted to roll the dice on something super expensive.

I came across Lunazul Reposado a year or two ago and really liked it. It's the only tequila I have at home right now, as a matter of fact. I tend to gravitate to the Reposado's and Añejo's myself as well.

I'm curious what everyone else's recommendations are here.

1312
The Pub / Re: New Movie Game Thread
« on: June 25, 2014, 10:53:23 AM »
The Texas Chain Saw Dundee

"That's not a chainsaw... that's a chainsaw"

1313
The Pub / Re: Beer Name Poll
« on: June 25, 2014, 10:40:44 AM »
I would have gone with "White-ass Toroid" and used a picture of a powdered donut on the label.

1314
Beer Recipes / Re: Recipe Thoughts
« on: June 25, 2014, 10:32:57 AM »
Confused. Are you saying that there is no right way?

No.  There are many right ways to make a beer that is similar to Two Hearted. 

My point is the recipe provided by Bells is their recipe.  It's hard to get better than that if you want a clone, but since the hop schedule and malt bill is unusual compared to what many homebrewers use, you would likely get advice to change the hop schedule and malt bill, especially if you didn't say the recipe was a Two Hearted clone.

If you posted the recipe elsewhere and said hey guys I'm getting ready to brew my first IPA, what do you think of this recipe?  The aforementioned suggestions would be made.  Not here, though.  ;)

Now that I've been able to have a few Two-Hearted's I feel like I can comment on this. Two Hearted is a really good IPA, and I certainly am not suggesting that Bell's should change their recipe. But if someone asks me my recommendations on their IPA recipe that I've never tried, I'm still going to offer the suggestion to move all their flavor and aroma hops to flameout, double (or more) the amounts, and hop stand for an hour or so. Then double your dry hops while you're at it.

I like Two-Hearted a lot. I just like my IPAs more  ;D

1315
Beer Recipes / Re: 185 Days Until Christmas
« on: June 25, 2014, 10:19:51 AM »
Brett plus those crystal malts will develop a cherry pie flavor although I'm not sure you'll necessarily hit that flavor profile by Christmas time. My experience is that it can take some time to develop that coveted flavor.

Bingo. You might want to think about brewing this as a Christmas 2015 beer. In my limited experience, Brett flavors take at least a year to get to a significant level, and will continue to amplify over time.

1316
Equipment and Software / Re: Brewer's Friend Membership
« on: June 25, 2014, 10:10:55 AM »
I often use Brewer's Friend for recipe formulation, but like Bru'nWater much better for water chemistry too.

I find that the results between Brunwater and Brewer's Friend are within a couple hundredths on the pH scale. I generally use BrunWater for the water profiles, but use the calculator in Brewer's Friend to make (and store) my actual adjustments. Disclaimer - I no-sparge, so water chemistry is a bit simpler for me.

1317
Equipment and Software / Re: Brewer's Friend Membership
« on: June 25, 2014, 09:55:26 AM »
I'd definitely try out the free version to see if you like it. I'm a big fan of it myself. I really like the web browser interface. There's enough customization available to suit my needs, but it's simple enough to just jump in.

I'm a big fan of the (semi) integrated water calculator. It's really nice not to have to plug in your grain bill into a separate calculator.

1318
Ingredients / Re: DME variance
« on: June 25, 2014, 09:40:46 AM »
AFAIK, the grain bill the maltsters use to make their extracts aren't available, and also differs from maltster to maltster. The difference is probably beyond just color. Flavor and fermentability will also differ. It's hard to say by how much without actually testing them side-by-side. I generally work under the assumption that darker extracts tend to have more crystal malt and be less fermentable than lighter ones, although I have never done a side-by-side comparison to confirm that this is the case.

If you have an existing recipe and need to sub one for the other, you may be able to get away subbing the gold for the light, especially if that's not the majority of the extract. If you're designing a recipe, I find that the best practice is generally to use Pilsner, Wheat and/or Extra Light DME as your base and then add specialty grains for color. That typically gives you the most control over the process.

1319
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 25, 2014, 08:32:49 AM »
You can boil for 15-20 minutes and be fine for many styles if you adjust your hop additions and IBU's correctly.

Yep, that's what I do with the 'hop' batches. There's nothing gained from boiling extract long, if you accounted for the IBUs. No overdarkening.

I've also done this with things like porters and brown ales to good effect. I first heard about it from Basic Brewing's 15-minute Pale Ale recipe, but it's not just limited to those styles.

1320
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 25, 2014, 08:22:00 AM »
I still do 2-3 extract batches a year (plus several 1-gallon test batches). For me, I can easily handle an extract batch at night after work, but an all-grain batch generally requires having the house to myself for the day.

One thing to keep in mind is that you don't always have to do a full 60+ minute boil for an extract batch. You can boil for 15-20 minutes and be fine for many styles if you adjust your hop additions and IBU's correctly. You can easily have an extract batch done in well under 2 hours from flame-on to cleanup.

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