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Messages - erockrph

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1456
Beer Recipes / Re: Triple
« on: June 07, 2014, 10:01:11 AM »
I think the Unibroue strain is still available from Wyeast. Its a badass yeast. If you don't have a strain you use often and are comfortable with, try it!

That is a great yeast; I wish they would make it available year round.

+ a bazillion. It's one of my favorite strains. It's quite versatile and has a really nice flavor profile. Unfortunately, it was only available until March this time around. I have a pack stashed away in my fridge for late this summer or fall. I'm planning on brewing a Quad IPA, but I also want to see if it plays nice with my house sour culture.

1457
General Homebrew Discussion / Re: Adding Fruit to a Sour...When?
« on: June 06, 2014, 07:53:01 PM »
FWIW, the MoreBeer Russian River Consecration kit uses 2lbs of dried currants.  After 5 months of fermenting, my dried currants were almost completely disintegrated.  There was only about a half dozen berry carcasses left. 

I saw you are growing your own currants.  I wanted to do that, but will probably be moving before I can use them.  Were you able to get fruit the first season?

I got them online. They were about the size of raspberry canes when they first came in, so the first year was just the initial growth. Currants set fruit very early in the season, so I doubt you'd get anything the first year unless you were transplanting decent-sized plants. The second year I got about a pound from my black currants, and about 2 pounds each from my red & pink. This is year 3, but I pruned pretty aggressively over the winter, so I expect about the same as last year. In another year or two I should be getting good-sized harvests.

1458
Kegging and Bottling / Re: Frozen keg
« on: June 05, 2014, 09:51:15 PM »
Yup. Chill, no pun intended. The other day I saw someone post that they were crashing at 25º. I let it go, maybe a typo. If not it will be ok

That was me, and it wasn't a typo. But it was an over 15% ABV barleywine, so it was still liquid at 25F. At 8F it is no longer liquid.

Thanks for the reassurance.

1459
All Things Food / Re: Beer grilled cheese
« on: June 05, 2014, 07:28:07 PM »
I suppose you could always paint the beer/egg wash on the outside if the sandwich to keep it from getting too eggy in the middle.

This is how I'm making my next grilled cheese. I may splash a little brown ale in there while I'm at it:

http://altonbrown.com/grilled-grilled-cheese/

1460
Kegging and Bottling / Frozen keg
« on: June 05, 2014, 07:02:29 PM »
Last night I switched my chest freezer from fermentation chamber to kegerator mode. I have a pilsner cold crashing before I move it to a keg for lagering, and a barleywine that is starting to carbonate at 10PSI. I set my temp controller to 38F.

When I went to check on it today, I saw that the temp controller was reading 66F. WTF? Then I noticed - I never stuck the probe back in the freezer. The temp controller was running full blast for about 18 hours. Everything in the freezer is frozen rock solid. I put the probe where it belongs, but it will probably take a while to thaw.

I'm not worried about the pilsner in the bucket, but the keg is under pressure. I'm thinking that 10 PSI shouldn't be a problem. Anyone ever do this? Do I need to worry about things blowing up?

1461
Beer Travel / Re: Not going, stuck at home
« on: June 05, 2014, 03:04:48 PM »
I'm on vacation the following week, so I'll be at work, too. I'm flying out to Chicago on Sunday morning. I'll probably be flying over the conference on my way.

1462
Ingredients / Re: Polaris
« on: June 05, 2014, 01:39:34 PM »
Polaris has about twice the oil content of Citra, so it literally drowns out every other hop it is combo'd with when used in normal amounts. When I used it, I just got intense, clingy, resin note from it. It basically seems like it would turn any beer into an IIPA from a flavor perspective. I've been gunshy to use it again, but I'm thinking that if you use maybe 1/3 to 1/4 your usual late-hop amounts you might get a different result.

1463
Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: June 05, 2014, 01:34:08 PM »
Palisades - have only used it twice, but enjoyed the peach flavor and aroma.  Nobody mentions Palisades.  I think it's the only hop with peach notes.  Some people say it has a grassy aroma too.  That part of it smells more like fresh pellets to me.

Meridian and Caliente both have distinct stone fruit as well. Meridian comes off as a bit sweeter, so I liken it more to apricot. Some people pick up the stone fruit as cherry out of Caliente, but I think it's more peach/nectarine/red plum.

I'll have to play with Palisade. I really like the peach/stone fruit thing in hops. It works well with the citrus of C-hops, and it also plays nice with English yeast ester profiles. It doesn't have that cloying, candy-like nature of some of the newest hops, but it still stands out from a lot of the old standby's.

1464
Yeast and Fermentation / Re: Fermentis Tips & Tricks
« on: June 05, 2014, 01:24:20 PM »
Basic Brewing Radio and BYO did a test comparing batches split between rehydrated and non-rehydrated dry yeast. The results were largely that there was no discernible difference, but in a few cases the non-rehydrated batch was preferred.

The only time I've rehydrated in the past few years was for a big lager that I only had 1 pack for. If I had 2 packs I wouldn't have bothered rehydrating. For most ales up to 1.070 or so I just sprinkle 1 pack and I've never noticed a fermentation-related issue.

FWIW, I only use Fermentis dry yeast in my beers. I can't speak to whether other dry yeasts (Danstar/Mangrove Jack/Muntons/Fleishmann/etc) work just as well without rehydrating.

1465
Plain old table sugar is all I use. Corn sugar really isn't needed for priming. I don't have any personal experience with DME, but I've heard reports of incomplete carbonation, as well as leaving a krausen ring in the neck of the bottle.

1466
Ingredients / Re: Crystal Sweetness
« on: June 04, 2014, 06:52:17 PM »
One caramel malt that doesn't have as much sweetness as other malts of the same color is Weyerman CaraRed.  Don't know if it's a Crystal or Caramel malt.  Life was easier when I thought they were synonymous. 

It has more aroma than the same color Breiss caramel malt and less sweetness.  I like CaraRed a lot.             

I like it a lot as a steeping grain for when I'm doing a "quick" extract IPA. Adds some rich maltiness & complexity without sweetness.

1467
Beer Recipes / Re: APA recipe feedback
« on: June 04, 2014, 12:16:08 PM »
Don't overlook the Apollo for late & dry hop additions. It has become a favorite of mine and has some really nice citrus character with just a touch of dankness to round it out. Otherwise, your original plan is fine, as is all of the other suggestions.

I think the keys for crisp and dry are to make sure the yeast ferments completely (pitch enough yeast & bump fermentation temps at the end); keep your crystal malt to the 10% range (or less); and get your SO4 into the 200-300ppm range.

1468
General Homebrew Discussion / Re: Double check my fining technique
« on: June 03, 2014, 07:36:59 PM »
Why are you not adding the warm gelatin to the cold beer before transfer?  I would think you'd want to transfer clear beer to the other vessel rather than clearing the beer in the other vessel.

I'm basically clearing it twice. I'm cold-crashing it now, then racking the (mostly) clear beer into a keg and fining it there to get the rest to drop out.

Honestly, I probably don't really need to fine it -just crashing and racking once or twice should be sufficient. The issue is that this is a super flocculant yeast, but I let too much hop trub through to the fermenter. The flocs are sticking to the hop trub and are kicking up very easily, instead of packing into a tight cake like it usually does. I just figure that I might as well use some gelatin, since I'm taking the extra step to clear it anyways.

I've never used gelatin before, so can't help there.  I always add whirfloc at 5 min left in the boil, and still haven't had a beer that didn't clear after awhile in the keg.  Just mentioning a different approach in case it appeals to you for future brews.

Same here, usually. This just seems to be a problem beer.

Are you planning on using a beer gun or counter pressure filler after the beer is carbonated in the keg to fill your bottles?

Going to try the "racking cane with stopper stuffed in a picnic tap" method. Thanks for the gelatin tips

1469
General Homebrew Discussion / Re: Adding Fruit to a Sour...When?
« on: June 03, 2014, 04:30:32 PM »
More great info. And I like the plastic bottle idea quite a bit. Makes it easy to segregate from non-wild bottles if you want to keep them separate, too.

1470
General Homebrew Discussion / Double check my fining technique
« on: June 03, 2014, 02:55:24 PM »
I've never messed with fining my beers before, but now that I have some kegs I have a problematic barleywine that I plan on transferring to a keg, fining, force carbonating, then bottling. I've never done any of this before, so I was hoping the experts on the forum could spot-check my plans to make sure I'm not missing anything important.

I have 2.8-ish gallons of barleywine that has been crash-cooling at 25F for 2 days now. I'm going to sanitize and purge a 2.5-gallon keg, then add my dissolved gelatin and rack my beer on top. After that I'll force carbonate for a week or two, then blow off the sediment and bottle the rest.

Do I have it right? Any suggestions on how much gelatin I would need for 2.5 gallons? Should I just use a whole pack, or will half be sufficient?

Thanks in advance.

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