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Messages - erockrph

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Ingredients / Re: Adding Rum to beer
« on: January 06, 2016, 06:05:22 PM »
Personally, I'd go with a decent but inexpensive dark rum to get the rum flavor to show up in the beer. The nuances of better liquors aren't going to make it through to the finished product. Something like Gosling's Black Seal or Myers is the route I'd go.

If I were starting from brewday, I'd just use molasses instead.

Yeast and Fermentation / Re: yeast info resource
« on: January 06, 2016, 04:16:26 PM »
Love those fruity, high-ester Pilsner beers!  :o

Saflager S-23
The first Saccharomyces Carlbergensis in dried form for genuine Pilsner type beers! Excellent sedimentation characteristics. Also suitable for stronger beers up to 22 °Plato!
Produces fruity, high ester Pilsner beers

General Homebrew Discussion / Re: Hop Alpha degradation
« on: January 06, 2016, 03:41:24 PM »
It varies by cultivar, and also by time and temperature of storage. There is a HSI (Hop Storage Index) value for each hop variety that shows the expected loss after 6 months at room temp. Cut that rate in half for every 10 degrees C lower temperature storage. Here's a decent article if you actually want to do some calculations yourself:

Personally, I haven't bothered with this and just call it close enough, since I typically buy my hops in bulk close to harvest time and store in the freezer.

Ingredients / Re: Single-hopped beers 2015 edition
« on: January 06, 2016, 11:02:48 AM »
The final beer from this run was brewed using Vic Secret hops, which is another new cultivar from Australia.

The aroma of this beer was dominated by a big passionfruit note. I also got mango peel and tangerine notes from it as well. The aroma intensity was good, but not quite as high as the Enigma and HBC-438 beers from this group of trials.

The flavor of the beer was more of that big passionfruit that was on the nose, supported by some pine undertones. The intensity of hop flavor was moderate and let some of the malt character show through. The bitterness was smooth, with some lingering resin character through the finish.

I am a big fan of Vic Secret. That passionfruit character is distinct and intense. It makes me think of Galaxy, but it isn't quite as intense and doesn't have as much of the stonefruit or citrus I get from Galaxy sometimes. Vic Secret will definitely have a home in IPA's, but its lower intensity would also let it work in some other styles that may get overpowered by something like Galaxy or Citra. The ubiquitous "hoppy American wheat" would be a nice summer sipper with some Vic Secret in the dry hops. I could also see this working well with estery English yeasts if you're looking to get creative. A Landlord-style pale ale with Vic Secret in the whirlpool has a lot of potential.

Although it's not quite as potent as some of the others (it's not mild by any means, just not crushingly intense), I think Vic Secret is my favorite of the hops I've used on this run. I have an IPA coming up soon, and I think it will feature some heavy doses of Vic Secret and X-17, paired with some Meridian to complete the fruit bomb trifecta (tropical, citrus and stonefruit).

Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: January 06, 2016, 10:16:30 AM »
No experience, but 1768 has my name all over it as soon as MoreBeer gets it in stock. I've heard Mark talk about the lollipop ester that this yeast produces enough times to want to try it out for myself.

The Pub / Re: What's the Weather Like Where You Are?
« on: January 05, 2016, 11:52:58 PM »
Finally cold here. was -10 this morning but it was up to 10 this afternoon. supposed to get warm again later this week, up to the mid 30's
Same exact story here if you add 18 degrees to everything. Don't remember the last time I saw a negative in front of the temp. I've got an innie just at the thought of it...

All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 05, 2016, 02:46:01 PM »
Wow, that would be a great comparison - but do you give college credits for this full semester class?  Lol.
Yes. Actually I'll give them in advance,  just tell your college admin to add them to your thing. However many you feel is appropriate.
"Independant Study under Prof. Jim at Klickitat U" will definitely make my LinkedIn profile at some point :)

General Homebrew Discussion / Re: Do you clean before AND after brewing?
« on: January 05, 2016, 02:42:17 PM »
what I really want to know is if a thorough cleaning right after will do, with thorough sanitization right before.
Yeah, that's what I do. And my cleaning got easier in a big way when I committed to doing it immediately after brewing, emptying a keg, etc. But I clean thoroughly after and sanitize very carefully before each use. A spray bottle of Starsan is a big help.
Same here - clean as soon as you can after use, store it in a way that it will stay clean (i.e., covered, upside down, etc.), then sanitize immediately prior to use. No need for a second cleaning immediately before use if it's clean aleady.

All Grain Brewing / Re: astringent off flavor
« on: January 04, 2016, 09:59:45 PM »
I describe astringent as the feeling in your mouth when you chew grape seeds. Another is if you've ever had raw peanuts and tried chewing on all those skins leftover in the bottom of the bag. I get it from walnuts too. Years ago mom had some alum around to dab on canker soars. Thats astringent on steroids. There may be flavors associated with each of these examples. For understanding astringency, ignore the flavors and focus on the feeling. To me it makes your teeth feel like nails on a chock board when you rub them together. Makes the roof of your mouth feel similar to gritty, though minus the actual grit.
I think of oversteeped tea and oaky red wines, primarily. I get it from some nuts and seeds, too. Whole pomegranate arils are another big one for me.

All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 04, 2016, 09:53:12 PM »
I'm overdue for an IPA and it looks like I might have a brew day open next Monday. I think I'll try my usual hop schedule (11 oz flameout whirlpool, 5 oz dry hops) but shorten my flameout whirlpool and add my dry hops at 120F instead. It won't be an apples to apples comparison since I won't have time to do a side by side, but it's a recipe that I know well enough to get a feel for what this change is doing.

Sent from my XT1585 using Tapatalk

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 03, 2016, 05:12:06 PM »
Everything went well for the Schwarzbier. Mash PH finished up at 5.57.
Love a dark beer look in the kettle.

Nice crema. Makes me want a coffee mug with a ball valve on it :)

Wild mold and bacteria are turning it slimy.  Try adding a teaspoon of bleach once per week.  That is what I do for my (real) humidifier.
Agreed. Hard water may make it feel tacky or crusty, but if there's slime then there's something biological going on.

The Pub / Re: Remember this if you get pulled over
« on: January 03, 2016, 12:57:28 PM »
If the condition is real, it could be possible that she can stink of booze yet be 100% straight due to tolerance.
Possibly at lower BAC's, but there's no way she's walking around at 0.30 and not impaired. Tolerance generally means you can clear out the ethanol faster from your system, but if her levels are that high she would definitely be feeling it. A hallmark of gut-fermentation syndrome is that those suffering from it feel intoxicated after consuming carbohydrates. One study showed that 1 gram of dextrose led to a BAC of roughly 0.0025 in these patients. If this can be extrapolated linearly (and there's no data to support that, just a WAG on my part), then it would take over a kilo of carbs to get in the ballpark she was reported at. Something just doesn't add up for me here. Then again, I'm not an expert and I'm just going by what I'm seeing in the article (reported by a journalist who is likely not an expert, either).

More conclusive evidence would be a positive stool culture for S. cerevesiae, but I didn't see any mention of that in the article.

I would hope they are putting as much effort into to how to kill the yeast causing the issue as they are putting into to defending the DUI.  I'm not a doctor, biologist or chemist but one would think you need to identify the strain of yeast and attempt to selectively remove it from her gut to really solve the problem.

It's not my place to judge if she is impaired while driving at this point so I'm leaving that question alone.

Just hoping she is being treated in addition to being judged.
Treatment is typically two courses of antifungals, along with probiotics to ensure proper recolonization of the gut. The article does mention that she is being treated. But if this is BS, it would be a good way to explain a negative stool culture at this point if that ever became an issue in her case.

The Pub / Re: That's Odd Let's Drink It
« on: January 02, 2016, 06:29:38 PM »
Eric, did you just go by the 1.5 qts  per pound rule?

Close - this was a thin one by comparison - 3 quarts per pound.

Almost two years later and I'm still waiting for the primary to drop clear enough so I can rack and dry hop it...

General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 02, 2016, 05:04:06 PM »

1/ pour strike water into the mash tun with the valve open.

Yep. Done that.
+2 - I'm good for a hotfoot once every year or so. I should really wear shoes when brewing...

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