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Messages - erockrph

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1441
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 03:13:43 PM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.
Had a productive afternoon. Got these ciders done, plus got some Sinebrychoff dregs started up, plus got a batch of 10-minute Berliner Weisse started up. In the immortal words of Brad Smith, I'm well on my way to having "a great brewing week".

1442
General Homebrew Discussion / Re: Experimenting with hops
« on: October 25, 2015, 11:02:49 AM »
I prefer to go the extract route for this because it is so much quicker. There's no mash, and a 15-minute boil is all you need. I'm brewing 4 single-hop batches later this week and I will be done in less time than a single all-grain batch.

1443
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 10:56:47 AM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.

1444
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 24, 2015, 08:22:23 PM »
Glad you're liking them, Jim! The Smoke & Dagger is amazing with BBQ. I've never been a big fan of Rauchbiers, but the smoke is balanced just right for me in this beer.

1445
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 24, 2015, 08:10:35 PM »
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time.

I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.
Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info  ;)
Maybe it's the power of suggestion, but I'm picking up some definite ale-like characteristics from the Sinebrychoff in my glass right now. In particular, there's this almond/stonefruit character that is distinctly British ale-like.

There was a fair amount of sediment in the bottom of the bottle. I think I'll try stepping it up to see if there's any viable yeast in there. If there's a thick meringue of krausen, then it may indeed be Ringwood. I'd be amused if after the multiple discussions about where to get true Ringwood cultures the answer turned out to be a Baltic Porter from Finland.

1446
Other Fermentables / Re: zombie killer type of cyser
« on: October 24, 2015, 02:53:38 PM »
I use nutrients. I feel that it minimizes the "fartiness" that develops in a cider fermentation and helps get you to a drinkable result sooner.

1447
Yeast and Fermentation / Re: Storing Dry Yeast
« on: October 24, 2015, 05:56:18 AM »

I keep my dry yeast in my crotch...the local colony can be reused just by simple methods of building the local colony to a pitchable number

Though now that I think about it these yeast are in a somewhat humid and worm environment
Thinking this thread just got derailed.....

The time stamp doesn't lie. You can always tell who is hammered or overtired when they post!

1448
Commercial Beer Reviews / Re: Mikkeller Spontanbeetroot
« on: October 23, 2015, 08:04:27 PM »
Thanks for the review!

I'm not sure about the beers in this Spontan-series.
Supermarkets in Belgium are selling Spontanbasil at steep prices (south of 20$) which, frankly put, I'm unwilling to shell out at this point. Mikkeller has some splendid beers in his range, and his sense of adventurous brewing is seemingly boundless, but overall, quite a few of his more out-there beers are a bit hit-n-miss.
I haven't seen the Spontanbasil over here yet, but I might stay away from that one. I just can't see that one being enjoyable unless the basil character is really mild, but then what's the point? That's sort of what I thought about the beetroot, but to a lesser degree. The beet character was pretty mild, and the beer was better for it. If the less you use of an ingredient the better, then what's the point of using it?

1449
The Pub / Re: Ukulele Mods
« on: October 23, 2015, 07:58:36 PM »
I like 9's for standard or Eb tunings on most of my guitars, but my main guitar is a Les Paul tuned to C#. I have 10-52's on that one or else everything sounds like mud. But it's still low and soft enough that calluses are never an issue when I randomly pick up the guitar and start playing.

Bass, on the other hand, is a b**** without proper callouses, particularly on my right hand. When friends want to jam, I am usually appointed bass player. If I haven't played in a while I inevitably end up with blisters on me fingers.

1450
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 23, 2015, 07:12:47 AM »
Coming from New England, I'm familiar with a lot of these breweries. Most of them produce good beer, some of them produce excellent beer, but a handful produce dirty butter-bombs.

I get more butterscotch than butter when Ringwood is not handled correctly.   Like most Yorkshire cultures, Ringwood has high O2 demands.
I usually pick it up as movie-theater popcorn in the aftertaste. It is especially pronounced retronasally and in the beer burps to me.

And even the worst offenders with Ringwood aren't half as bad as whatever Red Hook is doing, while we're on the topic.

1451
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 23, 2015, 06:29:32 AM »
Is there a readily available commercial beer that is bottle conditioned with the true ringwood strain and from which it can be cultured?
Here's your starting point. I'm not sure who bottle conditions on this list, but even if it isn't bottle conditioned, an unfiltered bottle may get you enough yeast to start stepping up a culture:

http://www.pugsleybrewing.com/pugsleysinstallations.php

Coming from New England, I'm familiar with a lot of these breweries. Most of them produce good beer, some of them produce excellent beer, but a handful produce dirty butter-bombs.

1452
General Homebrew Discussion / Re: soaking oak cubes in red wine
« on: October 23, 2015, 06:13:14 AM »
A wine-loving friend of mine reasoned as such:

if you're going to soak the cubes in wine, the wine will take up oxygen and "spoil". Sure, your cubes will taste like wine, but the catch it that they'll taste like oxidised wine which is probably not what we want.
He proposed simply adding the cubes, and blending with freshly openend wine at bottling time.

Soaking cubes in wine for two years...now I can't imagine that not having a negative effect on the wine flavour, but perhaps the oak flavour have become so powerful that the wine flavour doesn't register much. In which case, any cheap ass wine would do, right?
Put the oak and wine in a soda bottle with a carbonator cap. Hit it with CO2 and purge the headspace several times. That should minimize your O2 concerns.

1453
Yeast and Fermentation / Re: Starter/Multiple packs with Saglager?
« on: October 22, 2015, 09:52:36 PM »
1 pack should be fine for that gravity.

1454
Yeast and Fermentation / Re: Storing Dry Yeast
« on: October 22, 2015, 08:17:34 PM »
I have never perceived a benefit with rehydrating dry yeast compared to just sprinking it dry onto your wort. Since it's easier to sprinkle, I just go that route. You can certainly rehydrate if you like, but I don't feel that the extra step is necessary.

As far as storage goes, just keep the packets in the fridge. I always keep a couple of packets of US-05, 34/70 and 71B (for meads and ciders) in the fridge at all times for impromptu brewdays.

1455
Extract/Partial Mash Brewing / Re: Aletoberfest from All Grain to Extract
« on: October 22, 2015, 08:11:15 PM »
Those two additions of LME should be 3.3lb (i.e., 1 can) apiece, for a total of 6.6 lb.

Otherwise, everything looks like a solid plan to me.

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