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Messages - erockrph

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All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 07, 2015, 07:04:24 PM »
I personally wouldn't heat the juIce. I would make my concentrated brew then dilute with apple juice to hit the bittering you are shooting for. store bought already pasteurized so just open and pour in. Fresh press throw a campden tablet in the juice let it sit at least a day then throw it in. Less you heat things like juices or honeys the more character you retain Imo
I would agree, with the caveat of "depends what you're looking for". Fresh cider gives much more "fresh apple" character, but heated apple juice gives you more of an apple pie/mulled cider apple character that is a bit different, but still has its place.

While we're on the topic of creative ways to add apple to beer, you could also boil the juice down to a syrup and add it like a sugar addition or candi syrup. I boiled down a gallon of juice down to syrup to chapitalize some hard cider this fall. I bet apple syrup would also make a nice apple tripel.

1472
Extract/Partial Mash Brewing / Re: New brewer
« on: May 07, 2015, 06:26:20 AM »
Don't think of extract brewing as "backtracking" as if it is somehow a step down from all-grain brewing. Although I consider myself an all-grain brewer primarily, I still brew extract batches a lot. While you do give up control of a few steps in the process, you can still make excellent beer with extract, and be done in a fraction of the time. I can easily brew an extract batch in under an hour. That enables me to play around with new recipes, or brew on a weeknight after work, with minimal time investment. It's a great tool in the toolbox, and shouldn't be considered inferior to all grain brewing.

Welcome to the hobby, and welcome to the forum as well. We have a great bunch of brewers who share their knowledge freely around here. Feel free to ask and learn.

1473
Ingredients / Re: Water adjustment approach?
« on: May 06, 2015, 08:44:08 PM »
I have relatively soft well water, so I just use that as my baseline and adjust from there. If I had a significant amount of carbonates (or sulfate, or sodium, or another ion with significant flavor impact), then I'd probably use RO water and build it up from that.

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Good read, Marshall.

Follow up question for the group: I am likely going to forgo dryhopping in the future in favor of a whirlpool addition. I believe I get similar aromas from whirlpooling and dryhopping, but I get clearer beer from the whirlpool method.

Anyone else on a whirlpool kick? Or does the xBmt team want to tackle that one?



Thanks, Amanda! I actually did a whirlpool/hopstand vs dry hop comparison a few years back. Anecdotally, and without use of a triangle test, the dry hopped batch was noticeably more aromatic. The hopstand batch was his t with the same amount of hops once chilled to ~175F. That said, many people preferred the hop character on the hopstand batch. I definitely plan to redo this one as a formal xBmt.

Love the write-up and info on the site!  Nice Job!  I too would be interested in seeing an updated version of the whirlpool vs dry hop xBmt come to light.
For sure! Are you thinking something similar to what I did before (175F hopstand with no dry hop vs dry hop with no hopstand) or something different?
I'll be brewing an xBmt beer I plan to bring with me to NHC next week, I'll probably get back to this one soon after the conference. Cheers!
Marshall,

One thing I'd like to see if you revisit this topic is to see how well the hop character holds up over time between the two. In other words, run a sensory panel early on, then repeat it after maybe 2 months and 6 months (or something along those lines). I don't doubt that a dry-hopped beer will likely have more hop aromatics early on, but my experience leads me to believe that "hot side" additions hold up better over time. It would be interesting to see that one tested out.

1475
Ingredients / Re: dried sour cherries
« on: May 06, 2015, 04:56:40 PM »
Two great men together a couple of days ago: Russian River and Cantillon. USA and Belgium, one battle for beer!
https://scontent-ams.xx.fbcdn.net/hphotos-xpf1/t31.0-8/11170298_10205663683464203_1119773845261855619_o.jpg
He's supposed to be giving an interview in the Sour Hour. Looking forward to it.
Vinnie or Jean? Unfortunately, I have never been able to try either of their beers, but they're both legends and I'd love to hear Jay interview them.

1476
Kegging and Bottling / Re: Equation for Bottle CO2 Volumes
« on: May 06, 2015, 12:29:14 PM »
I find it difficult to believe that this could actually be done. Or rather, that the amount of effort would ever justify it. You'd have to account for surface-to-volume ratio, glass thickness, radius of the corners, etc… And that would just be for a cylinder. No two bottles are the same shape.

I don't think there's any problem with counter-pressure filling a standard longneck to any practical pressure. They're rated to 3-4 atm and at cellar temperatures that will do >4 vol CO2. It's when you need to carbonate at room temperature that you might have issues. Even then, 45 psig is ~3.5 vol, though as you said you'd probably want to retain some safety margin.

To your point, I would only want to get an approximation. I plan on bottling Belgians at cellar temperature for extended aging. Being that i'm curious and love equations I just want to gain some insight into the methodology.

It's really a "one and done" calculation so I could have a number I felt comfortable with for using 12 oz. bottles. I feel that they may be stronger than most people think.
Under ideal conditions for the initial use, you are probably right. But there will be some variations within a particular batch of bottles, plus microscopic weaknesses that will weaken over time. Feel free to take your chances, but I prefer to keep it to a max of 3 volumes for most 12oz bottles. You may get lucky for a while, but it only takes one outlier to cause some serious damage. A poorly mixed batch of priming solution or batch of beer that wasn't quite fully attenuated (or gets contaminated) now has no "wiggle room" for error if you try to push things to the limit.

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Ingredients / Re: Black Tea Flavor?
« on: May 06, 2015, 07:53:51 AM »
My vote is the hops. I can't say that I've gotten this out of EKG's before, but that black tea character is pretty common in other UK hops. I use Challenger a lot and I get it from them. I get it from Left Hand 400 Pound Monkey, which uses Sovereign and Boadicea. I also get it a lot from Summer hops from Australia.

1478
All Grain Brewing / Re: What causes a metallic taste?
« on: May 06, 2015, 06:00:16 AM »
I get the perception of metallic flavor with certain hops, such as Willamette.
+1 - although I often wonder if it is a combination of hops + water chemistry, or something with specific hop growing/harvesting conditions. I get this from a lot of commercial brews using Nugget, but I've never gotten it from my own.

1479
Kegging and Bottling / Re: Law of partial pressures
« on: May 05, 2015, 12:30:02 PM »
My gut says you're correct.  Ideal conditions need time for phenomenon to occur.  The O2 is going to get swept out in the rush as part of a mixture of gasses.  But co2 settling (if it actually happens) would also take time.  Probably hours or days for a significant co2 layer to form on top of the beer.
Stratification of CO2 is a myth at the scales we're dealing with. You need a perfectly calm column of gas on the scale of kilometers for gravitational effects to have a significant effect on a gas blend.

1480
Beer Recipes / Re: German themed IPA
« on: May 05, 2015, 08:18:05 AM »
The only problem with the split batch idea is limited fermentation control. I can use my Auber dual temp controller to keep my chest freezer at one temp only. The specs say 1007 likes 55-66 and 090 likes 65-68. So I could run ferment at 65, but that is the high end for 1007. Just wondering how they turn out, and may be tough to compare the 2 batches, as only one may be at the perfect temp...
65F should be fine at 1007. I routinely ferment it at ambient temps in my basement, so beer temp is typically mid 60's.

1481
Beer Recipes / Re: German themed IPA
« on: May 05, 2015, 07:39:46 AM »
Eric, do you think that 1007 will work well with my grist: 9#pils, 2# Munich I, 2# Vienna? It is more of an IPA than alt for several reasons: color, OG, IBUS, etc. Beersmith has me at 5.0SRM, well below Alt levels, but I am not really concerned about the numbers, just the best option for this grist and brew idea. The only items I have yet to buy are the Vienna, and the yeast, picking those up on Thursday. Maybe I run this as another split batch, half 1007, half wlp090. Best way to find out what I like, right?
I think the 1007 will do a great job highlighting the flavor from the German malts, while staying out of the way of the hops. I like the split batch idea, too. I think no matter what you choose, you will end up with a great beer.

1482
Ingredients / Re: Malt Flavor: American vs. Belgian
« on: May 05, 2015, 07:36:56 AM »
I was going to shop for grains online for a time but the shipping is making me think I should use my local store.

They dont have the full range of Dingemans grains but if I need some caramels or other specialty grains besides special B or aromatic i'll just use Briess or Muntons to supplement. Better to shop local I guess anyway.
I pretty much have to buy online, so I try to buy several recipes' worth of grains at once to keep shipping costs down.

1483
All Things Food / Re: Growing food - The Garden Thread
« on: May 05, 2015, 07:33:21 AM »
had to look up Hammerschlagen.
+1 - It loosely translates to "Drinking game that ends badly"

1484
Ingredients / Re: Experimental 06277 hops
« on: May 05, 2015, 07:20:23 AM »
Thanks for the feedback!

1485
Not to mention that none of my yeast handling techniques ive tried along the way ever obviously improved the quality of my beer, except for using a fresh smack pack in an oxygenated nonstir starter, with autoclaved dme starter wort that had nutrient included. That method has given me the most reliability. Im also a new fan of gel fining the primary, so I'm fine with shelling out $7 for a new pitch. So is my LHBS ;-)

Maribeth Raines and Jeff Mellem used to sell a product called SuperWort.  I would love to know what was in that mixture.
Happy Cinco de Mayo everybody!  ;D

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