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Messages - erockrph

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1471
Beer Recipes / Re: London Calling?
« on: November 23, 2015, 03:55:09 PM »
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.

1472
Extract/Partial Mash Brewing / Re: What to brew next?
« on: November 23, 2015, 03:32:41 PM »
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.

1473
All Grain Brewing / Re: Grain mill roller spacing?
« on: November 23, 2015, 03:29:18 PM »
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.

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  "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.

1474
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.

1475
All Grain Brewing / Re: Grain mill roller spacing?
« on: November 23, 2015, 03:36:55 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.

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1476
All Grain Brewing / Re: Ever do this...
« on: November 23, 2015, 12:35:24 AM »
I've been meaning to. I have friends in the Worcester area, so I need to see if I can kill 2 birds with one stone sometime.

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1477
All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 11:40:44 PM »
I'm assuming they ferment then kiln and therefore no organisms. Am I wrong about that?
I was thinking that as well, but you can innoculate a sour using other kilned malts. The question is whether all the bugs are picked up post-kilning, or whether some survive the process and remain viable on the malt.

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1478
All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 09:42:22 PM »
Interesting. I wonder what organisms are responsible for the fermentation of the malt. I'm also wondering if any are viable for inoculating a kettle sour...

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1479
Commercial Beer Reviews / Re: Christmas Stash
« on: November 22, 2015, 09:11:14 PM »
I have recently come to terms with the fact that I am a beer hoarder. Once I designate a beer to the cellar, I never want to open it, even once it has likely gone well past its prime. I have doppelbocks that are over 10 years old that are well overdue to get consumed and/or dumped. I really should start using Xmas as an excuse...

1480
All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 09:02:08 PM »
I have never even heard of a "sour" rye malt available.  Might go well in heavy amounts for a sour roggenbier.  Just a thought. 
Indeed. I wonder if there's any other significant flavor contribution from the souring process other than just a simple lactic tartness. A Roggenbier would be a good way to check, or even a rye Berliner.

1481
All Grain Brewing / Re: Grain mill roller spacing?
« on: November 22, 2015, 08:58:09 PM »
I BIAB and have settled on 0.88mm (roughly 0.035"). It works for my setup, and it's easy to set/check my gap with one of the dozens of these I have laying around:


1482
Ingredients / Re: Swaen Malt
« on: November 18, 2015, 01:20:31 AM »
Mine is 45 minutes away and I don't go that way very often anymore so I usually buy online.
Mine is only 20 minutes, but their hours are so inconvenient they might as well be 2 hours away. Thankfully, the hardware store 2 minutes from my house has been expanding their homebrewing supplies section by leaps and bounds. I just need them to carry kegging supplies, bulk unmilled grain, and liquid yeast and I'd be all set.

1483
Ingredients / Re: Swaen Malt
« on: November 18, 2015, 01:18:08 AM »
My LHBS carries it now. They tell me it's very similar in quality and varieties as german avangard malts. (they brew at the store).
Ken, who is your LHBS?

one is label peelers in Kent OH-they  have it. its where I get my avangard.

edit: best prices and sales of all around me. and they are super great and accommodating.
I have done business with them online on occassion, and their sale prices are indeed tough to beat. It must be great to have access to them without needing to pay for shipping.

1484
Kegging and Bottling / Re: New MoreBeer Torpedo Keg Dimensions
« on: November 18, 2015, 01:14:57 AM »
I think they missed the mark on the width.  I can't fit 4 of these where I can fit 5 standard ball locks. I'm sure new brewers will love these, but I'm not going to upgrade of it means fewer taps. Looks like AIH will be getting my money.

Redrew my layout, and I could MAYBE fit 4 kegs where I fit 5. It's hard to say as the lines are basically touching.
I think the real value is the smaller keg sizes. If you can stack them with QD's attached, then that opens up a lot of possibilities. If I had a wad of cash burning a hole in my pocket, then I'd stock up on the smallest size so I could keg my test batches side-by-side rather than bottling.

1485
Yeast and Fermentation / Re: Propagating yeast from a bottle
« on: November 17, 2015, 04:39:23 AM »
Do you think 1.020 is too low for making starters?
I use that for my first step, then go up to the 1.040 range on subsequent steps.

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