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Messages - erockrph

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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...

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.

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.

The Pub / Re: F Cancer
« on: August 06, 2014, 10:52:21 PM »
So sorry for your loss, and especially sorry for his family's loss. No kid should lose a parent at such a young age.

If its any consolation, cancer research is a hotbed of new, promising development. Hopefully we'll kick cancer's butt in the coming decades.

Ingredients / Re: Water for Märzen
« on: August 06, 2014, 03:53:34 PM »
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

Ingredients / Re: Water for Märzen
« on: August 06, 2014, 03:52:22 PM »
What if you do a bit of gypsum and a bit of CaCl2?
If I add both but keep Sulfate and Cl in line with profile, that leaves me with 10.3ppm Ca which fits the profile (12) but is nowhere near 20-40 ppm. It's where I started until I re-read Martin's suggestion and I'm paraphrasing here, of 20 minimum for fine tasting lagers and 40 to ensure oxalate precipitation
This kind of takes me (newbie lager brewer) back to the question of which aspect is more important: Ca, sulfate, Cl, Lactic, Bicarb, etc? Like I said, I know I'm likely over thinking and should just follow "Amber Malty" which is easy to hit with my RO water, I just don't know if I will get everything I can from A Märzen with this profile.
Any thoughts to help me clear my head? To paraphrase another member here and the instructor at my LHBS "Making beer is not rocket science, its much more important!"

What is most important is mash pH, by far. Keep your other additions on the low side and ride it out. Odds are you'll be fine regardless.

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