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Messages - erockrph

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I totally disagree that yeast rinsing is an unacceptable practice.  If done properly it saves the time and cost of a new yeast pack and making a starter.  I have evolved my process and routinely use yeast 4 times.  When rack off primary I remove most ot the green beer and add about 1/2 gallon of preboiled water that has added calcium to get to 50 - 100 ppm and lactic acid to drop the pH to about 5.  I then shake and swirl and dump into a 1 gallon jug.  Fill to 85% and tighten the lid and shake vigourously.  Then allow to separate and capture the middle or top 1/2 gallon by pouring into a 1/2 gallon mason jar.  Use in one week.  This yields 4 to 8 oz of clean yeast.  One can also "jump start" the yeast by chilling 1 qt of wort after 20 min boiling and put on a starter.
This works just as well (if not better) if you skip the rinsing steps and just store the slurry under a bit of the finished beer. The yeast has already created a protective environment for itself, might as well use it.

The Pub / Re: New wireless router...
« on: October 05, 2015, 09:31:53 PM »
I just upgraded to a Netgear R6400 (AC1750), which I think is a small step down from the Nighthawk, and I love it. My dead spots and connection issues have virtually disappeared in my house. And streaming video is insanely fast. Previously, it would take a while for movies to buffer on Amazon video or VUDU on my smart TV, and it would be a few minutes before you were caught up and watching in HD. Now 1080P HD starts almost instantly.

Also gone are the connection issues as more and more devices connect to the WiFi. Having a dual channel router is a nice plus in that aspect as well.

The router app (Netgear Genie) has some nice features, too. I especially like the network map, where I can see which devices are currently connected and name them. I also get a popup on my PC whenever a new device connects.

General Homebrew Discussion / Re: Northern Brewer Customer Service
« on: October 05, 2015, 05:25:31 PM »
I've had the same results from not only NB, but every major online homebrew retailer. I've had to contact customer service from NB. Midwest, Austin Homebrew Supply, Rebel Brewer and Yakima Valley Hops for one matter or another over the years, and every single interaction has exceeded my expectations. I'm happy to say that the major players in the homebrew industry all seem to "get it" when it comes to customer service.

General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 05, 2015, 05:21:39 PM »
I dry-hop at fermentation temps, and I routinely get hop haze from it. To me, it seems related more to the amount of hops more than anything else. Once you go over 0.5oz/gallon you're almost sure to see some.

General Homebrew Discussion / Re: Winter/Garage Brewing
« on: October 05, 2015, 05:18:23 PM »
Carbon monoxide should be your concern, not condensation.

A colorless, odorless gas?  No problem.  It's not like that can KILL you or anything.  Oh, wait...... it CAN kill you.   :o  Oh, okay.
+1 - I ran my generator inside the garage with the door half open when we lost power in a storm a few years back. Despite having the door from the garage to the house closed it still managed to set off all the CO detectors in the house in short order. That was enough to scare me straight. I'll never run anything in the garage again...

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 07:49:10 PM »
I've been hitting a number of different bottle shops to find some good locals for Toby. I don't usually think about it much but wow do we have a lot of locals.

Bottling this weekend and hoping to ship next week. Still not 100% on what going in.
I'm in a similar boat, except I don't drink a heck of a lot of commercial brews. We've had quite a few locals appear on the scene recently, but I have to admit that I'm not familiar with a lot of it. I'm going to need to do some homework before I ship to Jim. Tough work, I suppose  ;D

I'm probably not going to be able to ship for a few more weeks. I have a few things in the pipeline that I'm waiting on, but I have some solid backups if they're not ready for primetime.

  I recently made a 100% RedX beer (well, 100% base malt along with some british crystal and Special B) and I probably should have mashed it lower than 150 because it's very malty and it doesn't finish quite as dry as I would like.
First off, I would implicate the British Crystal and Special B as the likely culprits for your beer not finishing as dry as you'd like.

I recently brewed a mainly Red X hoppy lager that finished very crisp and dry. Since Red X has a similar diastatic power to Munich malt, it will convert itself, but I like to include a small amount of Pilsner malt to boost the enzyme content (since I BIAB, my mash is pretty thin - this may not be necessary on everyone else's system). I mashed at 149F, which is a few degrees lower than my usual 153F, but not as low as I go for Belgian ales or really big barleywines. I targeted 120PPM of sulfate, which is noticable but not crazy high. IBU's were probably in the 40-45 range (I made some last-minute substitutions, so I don't recall the exact amount).

Anyways, sorry for the rambling respone to your rambling question  ;D Basically, mash temp was just a small portion of the steps I took to ensure that my beer finished as dry as I wanted. Grist is probably the biggest factor, but mash time/temp (and knowing how that works in relation to your system), water treatment, and hop selection and usage all come into play. You can pick any one of these factors to adjust if you want to help dry out your recipes. Depending on your system, mash temp doesn't necessarily need to be the first choice.

Commercial Beer Reviews / Re: Farnum Hill "Dooryard" cider (Batch 1502)
« on: October 02, 2015, 10:10:50 AM »
Eric, is it only sold in NH?
I've only ever seen it in the state liquor/wine outlets up there. I'm not sure if they distribute out of state.

Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 10:09:52 AM »
If you wanted to use personal lubricant, you might be better off with a silicone-based lube rather than water.

Are you saying I need to go back to that supermarket?  :-[
You should walk right up to the counter and ask to exchange it for a different type. Do it very loudly so everyone in the store knows about it, too  ;)

Yeast and Fermentation / Re: US-05 at low temp
« on: October 02, 2015, 10:06:30 AM »
I have never had a beer made with US-05 that I actually liked.
To me, it's the same thing as US 2-row and Cascade/Centennial hops. It's just fine. I like the beers it makes. But I can go to the store and pick up literally hundreds of other beers that taste similar.

It's a great "emergency yeast" for impromptu brewdays, but if I'm going to brew for myself I'd much rather choose something that's different than the majority of craft beer out there.

Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 09:51:22 AM »
I'm pretty sure KY isn't going to help as it is water based and will evaporate rather quickly.

I use the same goop that I use to lube the O-rings on my home water filter. It's a bit thicker/stickier than vaseline, but it is silicone-based. Regular vaseline is petroleum based and is probably a bad idea as well, as it may weaken your o-rings over time.

If you wanted to use personal lubricant, you might be better off with a silicone-based lube rather than water.

Commercial Beer Reviews / Farnum Hill "Dooryard" cider (Batch 1502)
« on: October 01, 2015, 08:48:48 PM »
It's not often that I have a cider that really blows me away the way a top-notch beer does, but this cider is quite remarkable. Farnum Hill makes some great ciders, but this batch of Dooryard is a standout, even for them.

What really stands out with this cider for me, is that for all the complexity the apple character is always at the forefront. A big turnoff for a lot of dry ciders I've tried is that they seem more like a dry wine first, without much apple behind it. This is definitely apple-first and something I want to put down in quantity

The nose is clean apple, with bright citrus and background notes of pear and floral aromas. On the palate, you get off-dry sweetness with moderate tannins and bright acidity. The acidity is clean citrus, yet soft, and well-balanced by tannin. It almost reminds me of a softer gueuze, minus the funk.

The apple flavor never disappears from beginning to end, with notes of lemonade, passionfruit and SweetTarts coming in and out. The body is fairly thin, but the tannins and prickly carbonation keep it from being watery. The finish is drying, with lingering acidity and apple skin.

I think this batch is in pretty short supply, but if you see this in a NH state liquor store I would snap it up right away. Great stuff!

Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 01, 2015, 05:09:04 PM »
I found the nutrition info for the frozen pulp on the Wegman's website, so I'm guessing that they carry it there. Maybe Whole Foods has it, too?

Personally, I'd rack onto the pulp in secondary. That might help keep the mess down.

Extract/Partial Mash Brewing / Re: New Guy And Flavor Profile
« on: October 01, 2015, 04:16:58 PM »
The only way to build your flavor palate is by experience. I'd recommend taking a proven/known recipe (Brewing Classic Styles is great for this), and brewing it a few times making one change at a time (like swapping out 1 hop or malt variety) and seeing how that changes the recipe.

Also, the ingredients section of How To Brew is a decent primer to at least understand what the various ingredients are.

Welcome to the hobby and the forum! Don't hesitate to ask questions here. You will get a lot of helpful replies.

Ingredients / Re: The use of Torrified Wheat/Wheat Starch
« on: October 01, 2015, 11:04:21 AM »
I'd say the wheat plats very little to no part in the foam.  It's more likely due to proper brewing techniques.  Look at Duvel, for instance...about the best foam stand there is and nothing but sugar and pils malt.  Check out this great article....
Good point, Denny. Putting my skeptic hat on, I'd be willing to bet that whoever wrote these recipes either needed a boost because of issues with their brewing technique, or copied the recipe from someone who did.

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