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 ... 88 89 [90] 91 92 ... 400
1336
General Homebrew Discussion / Re: black friday deals
« on: November 25, 2015, 10:48:25 AM »
Farmhouse just put theirs up:

http://www.farmhousebrewingsupply.com/friday-night-lights/
Nice prices. Hard to justify with my supply, but.......
I hear ya. What's really keeping me from stocking up is that a lot of them are still 2014 supply. That 2015 Meridian is calling my name, though...

1337
General Homebrew Discussion / Re: black friday deals
« on: November 25, 2015, 10:26:33 AM »

1338
General Homebrew Discussion / Re: black friday deals
« on: November 25, 2015, 10:06:37 AM »

1339
Define the term "professional judge".
You pay me to judge your beer.

1340
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 09:38:54 AM »
Limit dextrinase activity in a long, low-temperature mash is a large reason why commercial adjunct lagers are able to finish so dry (as in sub-1.000 FG dry). I've gotten 83% attenuation on a 1.142 all-malt barleywine using a highly flocculant English yeast by targeting limit dextrinase in the mash.

1341
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 09:22:31 AM »
I think 1.020 is close to where I'd expect a Baltic Porter of 1.078 OG to finish with US-05. It's the 1.010 FG that seems a bit out of line at first glance.

But I think I may have a possible explanation. You mashed your first batch for 3 hours in the mid 140's. That is the upper end of limit dextrinase range. Limit dextrinase is capable of converting dextrins that alpha-and beta- amylase cannot work on to fermentable sugars, leading to a much more fermentable wort. Your second mash was in the low 150's and would have denatured the limit dextrinase quite rapidly. Is that enough to account for 10 gravity points? I'm not 100% sure, but I do suspect that is where the majority of the difference is coming from.

Personally, I don't think the 1.020 batch is stuck and I wouldn't waste my time trying to get it to ferment down further if it tastes good.

1342
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 04:31:22 PM »


I'm in the minority - I mash it all together and account for it in software. Zero acrid bite.
[/quote

Yep, same here.  Adding dark malts at vorlauf decreases or changes the flavor impact you get from them.  If that's what you want, fine.  Usually it's not what I want.

I do the same as well. My thought is that you are probably just extracting less by adding them at vorlauf. If you were to add more dark grain to make up the difference in color, you'd probably be back to a similar flavor contribution as well. I just mash it all together and adjust the quantity of roasted grain in the recipe if needed.

Sent from my XT1585 using Tapatalk


1343
I'm not a fan of having the recipe in front of the judge while they are tasting. It's too easy to taste what you're expecting to taste when you have the ingredient list in front of you. Too much room for bias that way. A blind tasting would be much more valuable.

Not having a local club or LHBS myself, I can appreciate the service you have to offer. If I was seriously into competitions or planning on opening a brewery, then I'd certainly give it a shot.

Sent from my XT1585 using Tapatalk


1344
Other Fermentables / Re: Session Cyser
« on: November 24, 2015, 12:35:20 PM »
Dave, how is the body on your mulberry cyser? That's always been a concern of mine when I've been planning low-gravity meads - that they'd end up watery. I'm sure yeast choice and FG would have an impact on that as well.

As far as making a true session cyser goes, I'd be concerned that you'd lose a lot of the apple flavor. You would need to dilute the apple juice with water to get down to a low enough OG to finish at a moderate ABV. That may end up washing out a lot of the apple character you're looking for. One way to mitigate that a bit is to let the mead finish completely dry, then backsweeten with more juice or even apple concentrate. But even then, I'm not sure if that's enough to leave you the apple character that you're after.

1345
Beer Recipes / Re: London Calling?
« on: November 24, 2015, 08:46:52 AM »
Actually, now that its had 24 hrs to settle down from being hauled in... last night there was a smidgen of haze. Now the carbonation has equalized and its brilliant clear. That strange tea sweetness is gone. Its quite nice. Lesson, dont jump to conclusions.

I jump to conclusions for almost every beer I brew...haha. My kolsch is a repeat offender in that my notes specifically state 'this beer really needs a month in the keg to come together'. For the last batch, I was disappointed in it until....it was in the keg for a month and then it was glorious.
I almost dumped my Gewurz Saison in frustration when my initial samples were nowhere close to what I had expected. I put the keg aside to condition at room temp for 6 months and now it is a beer I am particularly proud of and on my short list of scheduled rebrews.

Its easy to get caught up in wanting to drink everything super fresh just because you can. Time is an overlooked ingredient in brewing. Some recipes need a lot, some need a modest amount, and for some it isn't called for at all.

1346
Beer Recipes / Re: London Calling?
« on: November 23, 2015, 06:34:42 PM »
East Kent Goldings always reminds me a bit of black tea when I make a ESB or strong bitter with it.
I get anise from EKGs along with tea. Occasionally get some orange marmalade as well, but not always.

Fuggles give me mushrooms and tree bark. They remind me more of the forest as a whole, rather than straight-up dirt as some would lead you to believe.

Sent from my XT1585 using Tapatalk


1347
Beer Recipes / Re: London Calling?
« on: November 23, 2015, 08:55:09 AM »
I get tea and white chocolate from Challenger, but I haven't whirlpooled with it and almost always use it in conjunction with EKG. I like your plan to back it off to a 10 minute addition, that's how I generally handle my English ales - Challenger at 60 and 10 and EKG at flameout/whirlpool and sometimes dry hopped.

1348
Extract/Partial Mash Brewing / Re: What to brew next?
« on: November 23, 2015, 08:32:41 AM »
Sounds like you've hit the American and Belgian ales so far, may branch out into British styles. ESB, Brown Ale, and Scottish ales are all nice choices.

1349
All Grain Brewing / Re: Grain mill roller spacing?
« on: November 23, 2015, 08:29:18 AM »
So, from all of the above, it looks like I should set the gap in the 0.030-0.040 inch range and fine tune from there as I get experience with my brew set-up and styles.
Yup
+1 - visually inspect your crush as well. My settings on my mill may not give the same results on yours. But that's as good a starting point as any.

Sent from my XT1585 using Tapatalk
  "visually inspect your crush as well".  What am I looking for?  Husk size?  Flour amount?  Particle size/amount vs. flour amount vs. husk amount?  You can tell that I haven't done any crushing yet, cuz I don't even know what questions to ask.  Sorry! :-[
You don't want the husks to be shredded - you want them to be as intact as you can. You want the kernel to be crushed as fine as you can without a lot of flour (think grits). Having said that, if you're doing BIAB, then you can get away with a lot of flour without an issue, since you don't have to worry about lautering.

1350
Were the tasters asked specifically whether they noted any astringency? That's always been the biggest alleged downside of a fine crush - that you create astringency by shredding the husks.

Regardless, since the majority of tasters preferred the fine crush, I think that validates my practice a bit. I'm wondering how much attenuation played into the taster's preference, however.

Pages: 1 ... 88 89 [90] 91 92 ... 400