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Messages - erockrph

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1321
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 29, 2015, 05:18:48 PM »
This is my first Belgian Quad. I brewed it 12/30/14. This is the first glass as I finally tapped it this evening! It was well worth the wait!


Nice beer! Nice glass too, La Trappe is one of my favorite Trappist breweries. Their dubbel is incredible.

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1322
General Homebrew Discussion / Re: Hop addiction
« on: November 29, 2015, 04:40:55 PM »
Maybe I got them in a bad year, but the Legacy I tried didn't have much flavor at all. I've heard good reviews from other years' harvests, though.

Mark, if you're ever looking to branch out a bit, Wai-iti from NZ might be of interest. It has a massive blackcurrant character up front, with more typical southern hemisphere notes of passionfruit and lime way in the background. Sort of reminds me of a NZ take on Cluster.

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1323
Ingredients / Re: Cascade paired with EKG
« on: November 29, 2015, 11:11:36 AM »
Cascade works quite well with EKG. Centennial does as well. I made a great ESB last year with Challenger at 60 and 10 minutes and EKG/Centennial in the whirlpool.

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1324
Yeast and Fermentation / Re: Starter Wort
« on: November 28, 2015, 01:02:08 PM »
i got that...whats medium for mushrooms mean?
I envision something like this:


1325
Beer Recipes / Re: Who makes "clean" pale ales?
« on: November 28, 2015, 01:00:15 PM »
Sterling is a nice hop of noble heritage. It can get a bit of a lemonade note if you start to push the hopping level, but at lower hopping rates it is pretty clean. Ultra is another clean one, very Saaz-like.

1326
Beer Recipes / Re: Who makes "clean" pale ales?
« on: November 28, 2015, 12:47:01 PM »
Are English Pale Ale's an option? If so, Fuggles, Target, Northdown, Challenger, EKG, etc. are all fair game.

1327
Ingredients / Re: Single-hopped beers 2015 edition
« on: November 28, 2015, 11:11:18 AM »
Aha interesting method, want to try that too. How do you switch from one bottle to the next without spilling?
I have a racking cane stuck into a picnic tap to fill from. I just let go of the trigger, pull the cane out out and put it in the bottle right next to it. It might drip a few drops, but nothing big. It's faster than bottling a carbonated beer off a keg since there's no need to fill under pressure and keep burping the bottle, and there's no need to cap on foam. You can fill a bottle in 15 seconds or so and be on to the next one immediately after. Plus, you can do it all standing up over your sink rather than on the floor under your bottling bucket.

1328
Ingredients / Re: Single-hopped beers 2015 edition
« on: November 28, 2015, 09:27:15 AM »
It took a bit longer than I had hoped to carve out the time for it, but I finally got around to bottling these batches last night. I used a new method to bottle these rather than just tring to bottle straight from the fermenter. I used a keg as a bottling bucket and bottled from there. It saved me a little time, but it payed huge dividends in making my life a lot easier (and my kitchen a lot cleaner). I just racked a batch into a sanitized keg, then bottled under low CO2 pressure and added 1 Cooper's carb drop per usual before capping. After a quick hot water rinse and re-sanitization, I was ready for the next batch. Really simple, and even better than using a standard bottling bucket since you don't lose much beer in the keg, and you can just line up all the bottles in the sink and bottle a whole batch in minutes.

If these beers taste anywhere near as good as they smell, then there are several varieties that will probably make my regular rotation. I won't name any names until I taste the finished beer, but one of these has the potential to replace Citra as my go-to base hop for fruit-forward hoppy beers. I'll let that hang out there as a tease for now  ;D

I'll be back in 2-3 weeks with my results once these finish carbing up.

1329
Eric, what temp is your whirlpool? Do you hot it with any heat to keep it hot?
For my IPA's, I just kill the heat on my stove and add the hops once all boiling activity has stopped. I leave it on the hot burner and put the lid on. I don't add heat; I just let it ride with an occasional stir. I'm guessing that it starts at 200-205F and finishes around 170F. This is 3 gallons of wort on a glass stovetop in a 5-gallon clad-bottom kettle. Other setups may give different results.

I only do this for beers where I don't care how high the final IBU count is. I use enough hops where the hopping rate and utilization are not the determining factor on the IBU's in the finished beer. For beers that I want to target a specific IBU amount, I will add my IBU's in the boil and whirlpool at 170F for my flavor/aroma additions.

1330
My massively hopped IPA's use no boil additions and roughly 12 ounces of hops at flameout with a hot whirlpool for 60-90 minutes. This is for a 3 gallon batch. I also dry hop with 1-2 ounces per gallon. The beer will have a very high measured IBU, but to my palate the bittering is a lot smoother than a traditional boil addition. But the hop flavor and aroma is insane.

To a more sane person, I'd recommend using 2oz/gallon in your whirlpool.

1331
General Homebrew Discussion / Re: Hop addiction
« on: November 26, 2015, 01:17:06 PM »
A few years back, I tossed 10-15 lb. of very old hops.  That kinda cured me of over ordering...or at least made me cut back some!

I will more than likely end up giving a portion of each pound away to other brewers.    I gave away a sealed one pound mylar bag of whole Tettnanger not long ago.  Purchasing directly from the West Coast in multi-pound lots to save on shipping brings the per ounce price down to the point where I can be generous with other brewers.  I have yet to meet a brewer who will not take free hops as long as they are still in good shape.  I wish that Hops Direct would sell half pound packages.  Yakima Valley sells half pound packages, but I have received less than stellar hops from them in the past.
I'm a fan of the 4oz packages that Farmhouse sells. It's just the right size so that I still have enough left over to brew with again after I brew a test batch. I think it also splits the difference between an ounce or two and a full pound quite nicely.

While I have been happy with the vast majority of the hops I have gotten from YVH, I have had a couple of batches of whole-cone hops that were lackluster - lots of loose bractioles, less intact cones, and not as much aroma. In comparison, the recent sample of X-17 that I got from the grower was obviously cut fresh off the bale - very sticky, big intact cones, and aroma rivalling most pellet hops.

1332
General Homebrew Discussion / Re: Hop addiction
« on: November 26, 2015, 09:56:29 AM »
So let's see if I can work the math out in my head. I was already sitting on about 8# of random hops, some full pounds, and just ordered in 6# from YVH and am awaiting 2# from Label Peelers, putting me at 16# roughly on hand. I brew about 12-14 batches per year, using between 2-16oz per batch. I have enough hops to last, wait, I better not even think about this. Thank you for your support
I'm in the same boat, but probably in the low 20's in poundage. My problem is now I have hops that are getting on in age and I'd rather just use the newer hops. I may have to *gasp* just throw a bunch out to make room. Such a damn shame - there are starving children in Africa with no hops at all and here I am just throwing them away...

1333
General Homebrew Discussion / Re: Brü's Views | On Craft Brewery Buyouts
« on: November 26, 2015, 09:49:16 AM »
From my own personal perspective, I'm OK with it. If a brewery owner has poured their blood, sweat and tears into their business, they should be allowed to recoup on that. As many bigger players start snapping up smaller breweries, that will only serve to increase access to those craft brands. Goose Island IPA is all over the place since the AB buyout. If the beer is good, then I'll drink it. If it sucks, I won't.

But I can certainly see the cause for concern by the little guys. Not every craft beer drinker is as discerning as me. A good friend of mine likes good beer, but his fridge is always stocked with Sam Adams and Sierra Nevada. I fell like most beer drinkers are the same way - who has the biggest display, best packaging, most familiar name, etc.

1334
General Homebrew Discussion / Re: Hop addiction
« on: November 25, 2015, 10:23:00 PM »
I must confess, even though I know I have no room for them, and swore to myself that I wouldn't do it, I bought some Meridian, Azacca and Pacific Gem from Farmhouse today after I posted their Black Friday link.

On a semi-related note, I posted a review of Meridian on the Farmhouse website as I was making my purchase. John sent me an email as he approved my review and we ended up going back and forth a bit over our love for Meridian and some of our favorite uses for it. I now understand why they have such a great selection of quality hops - John is obviously a big hophead. He also mentioned that they are planning on opening a nanobrewery in a few months, and that Meridian was going to be their feature hop. It's too bad I don't live out their way, because if the quality of their beer is anything like the quality of their hops, then they're bound to be quite successful.

1335
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 25, 2015, 01:22:09 PM »
Three of us in Belgium brewed the same base beer for a Supplication clone. A double-ish ale with 5% Carafa Special III. I was the only one who added that Gordonesquely in Vorlauf. The difference was very clear: mine was not only lighter in color but also less roasty. Not better or worse, just different. I would probably not do it for a heavy stout, but for this beer I liked it.
This is what I was getting at when I mentioned lower extraction. If the other brewers used a lower amount of Carafa and mashed it to end up at the same color as your beer with the grains added at vorlauf, would the flavor difference still be there? I'm leaning stongly towards "no" on this.

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