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Messages - erockrph

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1321
Yeast and Fermentation / Re: The Beer Bug
« on: August 11, 2014, 07:20:25 AM »
Thanks for the feedback, Wingnut! Those are the kinds of things I was expecting it to be useful for. Not necessarily for lab-grade precision, but a good tool to monitor for trends and unexpected results (i.e., temperature spikes). To me, it would be a cool toy if it were in the right price point. It would also be nice if it had an added temp probe to record ambient temps separately - this way you can potentially catch temp swings in your ferm chamber before the beer starts to change temps.

It's also a bummer about the mead thing (i.e., that it doesn't play nice with degassing/SNA and the like). That would probably be my top use for it.

1322
All Grain Brewing / Re: Stout in primary question
« on: August 11, 2014, 05:52:11 AM »
So why do we go to a secondary in the first place?
There are a lot of things in homebrewing that continue to be done because "that's how it's always been done". A lot of what we do was initially modeled after how pro brewers work, even if it's not needed at homebrew scales. I'm guessing the whole secondary thing is because pro brewers typically use a secondary bright tank to help clear their beer. It's not really needed at the homebrew level, and may actually cause more harm than good.

1323
All Grain Brewing / Re: Lager color adjustment
« on: August 11, 2014, 05:47:11 AM »
A) You're using Carafa Special (i.e., the dehusked variety) and not regular Carafa, right?

B) Briess claims that Midnight Wheat is the smoothest of the dehusked malts for adding color, and I tend to agree in my experience. This is all I use for color adjustment now. In something like a lager you will probably still find some roast. But that's because you're the brewer, you know it's there, and you're looking for it.

1324
Ingredients / Re: Water for a Brown Ale
« on: August 08, 2014, 09:52:05 AM »
Sodium levels in the 40ppm range are perfectly fine. As a matter of fact, I prefer a little bit of sodium in my maltier beers. It's not till you hit the 50-100ppm range where sodium may start to become an issue.

1325
Equipment and Software / Re: Lowes vs Home Depot MLT
« on: August 08, 2014, 08:18:12 AM »
I used some metal washers as spacers for mine.

1326
Yeast and Fermentation / Re: The Beer Bug
« on: August 08, 2014, 08:15:46 AM »
When I went through some of the sample records displayed on their site the majority of them just didn't seem to make any sense. Gravities seemed way off for the style, or went up, or jumped all over the place. I'm sure some if it is user error, but it just doesn't look like the majority of them seemed to be returning valid results.

I think it's a great idea, but it needs to work rock solid, and in a bucket, and at a more reasonable price point for me to consider it.

1327
Other Fermentables / Re: Backsweetening my Triple Berry Mead
« on: August 07, 2014, 08:38:27 PM »
Thanks Eric! Did you force carb or keep it still?
Its still. For me, carbonation is more for the smaller, more quaffable meads. Keep in mind that you will get a raw (i.e., unfermented) honey flavor if you use it in significant quantity for backsweetening. It's not that bad, but it does seem a bit less integrated than if you didn't back sweeten.

1328
Ingredients / Re: Flavored Candi Sugars
« on: August 07, 2014, 08:29:45 PM »
Sounds cool, but I typically prefer to have better control over each of the individual ingredients in a recipe (i.e., I'd rather adjust the sugar and flavor components separately). But by all means, keep us posted if you try it out.

1329
General Homebrew Discussion / Re: Happy National IPA Day!
« on: August 07, 2014, 08:19:36 PM »
My homebrew stock has been run down for the summer so I'm hitting my commercial supply. Alas, that doesn't include any IPA. Really enjoying some DFH Noble Rot right now, though.

1330
Other Fermentables / Re: Backsweetening my Triple Berry Mead
« on: August 07, 2014, 12:25:20 PM »
Take a sample and make 3 blends. One about 1.010, one about 1.020 and one about 1.030. That will help you pick a ballpark.

My last blackberry melomel started and finished almost exactly the same as you. FWIW, I settled on about 1.020 for a slightly sweet, but not syrupy finish.

1331
Ingredients / Re: Water for Märzen
« on: August 07, 2014, 11:11:11 AM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again ;D

I'll let ya know if I need disposal!  Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.
I thought the same, but at a fairly low level the CaraMunich just ups the maltiness a bit in this recipe.

1332
All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 07, 2014, 11:08:27 AM »
I use hot water and baking soda to remove odors.
^^^ this

Vinegar can help too. I'd do vinegar first, then rinse, then baking soda if it's really nasty.

1333
General Homebrew Discussion / Re: pairing
« on: August 07, 2014, 11:05:13 AM »
I would never eat coyote. Wear yes, eat no.

You can treat whitetail deer like a really lean cut of beef. Steaks/chops are great with a blackberry reduction.

And it's really killing me to not make a "I love to eat beaver" comment here...

1334
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 07, 2014, 08:12:33 AM »
Sorry, Frank, but that doesn't make much sense.  Most of lager flavor comes from the malt and hops.  The yeast, if anything, makes less of an impact than an ale yeast. 
There are so many different types of lager beer that I don't think you can dismiss them all as having the same mouthfeel or flavor.
Lager yeasts do have a specific fermentation character that I pick up. Unlike Frank, I rather enjoy it. Don't get me wrong, lager yeasts make very clean beers, but they leave a definite signature behind.

As far as IPLs go, it's just another hybrid IPA style to me. And I like them way better than White IPAs FWIW.

1335
In an IPA huge hop flavor and aroma are expected and some haze is also. But in my opinion the drier IPAs are more drinkable, so less attenuative yeast won't help. Less floculant? Maybe, but it's kind of like using the wrong tool. If you want more hop just add more hop. I know it sounds too easy, but it might just work.
Bingo. Use the yeast that gets you the flavor profile, attenuation, and flocculation you want. If it drops the hop character too much, then add more hops. We're homebrewers; it's no big deal to add an extra ounce of hops.

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