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Messages - erockrph

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Yeast and Fermentation / Re: Sort of a pole
« on: January 04, 2013, 09:55:17 AM »
When they're done dry-hopping :)

For normal-gravity ales I usually bottle after about 14 days. Bigger beers (above 1.065-1.070) sit for a good long while(4+ weeks), just to be sure. Most of my batches are in the 2-3 gallon range, so I really don't want to be taking a bunch of hydrometer readings if I can avoid it. I know my process/yeasts/temperatures well enough where I can just leave things the hell alone until I'm comfortable that it's done.

General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 09:16:01 AM »
1) Make a big dent in my hop hoard. I have 6 recipes for hoppy brews right now that will end up using at least 2 ounces of each hop variety in my freezer. That should take up most of my winter/spring brewing.

2) Brew a few 100% Brett beers. One of the above-mentioned brews will be a Brett IPA. Also thinking of doing a Baltic Porter and sour-wort Berliner Weisse as 100% Brett brews.

3) Take one yeast strain and brew every Belgian style with it at various temps to learn it inside and out.

4) Rebrew my roast porter a couple of times to really try to nail down the recipe I want for that.

5) Find the elusive session Pale Ale recipe that really suits my palate.

General Homebrew Discussion / Re: Running wild
« on: January 03, 2013, 06:39:33 PM »
Believe it or not, I'm thinking Guinness is probably your best choice. To me refreshing means low abv and possibly a hint of acidity. And to help you out after a run you want minerals and enough residual sugar to replenish some carbs without being cloying.

Other choices would be an English mild, or a sessionable amber, porter or brown ale.

Ingredients / Re: Need more hop "nose"
« on: January 03, 2013, 04:43:31 PM »
More dry hops! I'm using 2-3 ounces in a 3 gallon batch right now and I think that's the sweet spot for me. I'd do at least 1/2 oz per gallon for a really hoppy aroma. Also, the fresher the beer the better for hop aroma.

One last thing, use the right glassware. I love the Sam Adams glasses for hoppy beer. I've done side-by-side comparisons with other types of glasses and the difference in aroma is night and day.

Yeast and Fermentation / Re: dry yeast for biere de mars
« on: January 03, 2013, 08:27:41 AM »
I think of this style as a maltier/less spicy Saison. I wonder if T-58 would be a good yeast for this if you keep the temp in the mid 60's.

Other Fermentables / Re: Dry-hopped cider tasting notes
« on: January 02, 2013, 10:04:32 PM »
I definitely got some useful results for a first pass at this experiment. Nelson Sauvin was definitely the right choice for a hop in this cider. It doesn't mask the apple flavors from the cider, but it adds a really nice layer of complexity that pairs fantastically with cider.

I tasted the still samples about 3 weeks before the carbonated ones. I'm not sure if it is time or carbonation (or some combination of the two) that is lessening the perception of vegetal bitterness in the cider. The carbonated/hopped cider was very drinkable while the still version smelled fantastic but was rather tough to take more than a few sips of. I'll check back in another few weeks with another update.

A few other miscellaneous notes. I think I'd enjoy this cider a lot better if I backsweetened it a bit (or stopped it with sulfite before it dryed out fully). It's not so much the dryness, but it just seems way too thin and flabby. I have 3 more gallons (unhopped - so far) of this cider that is still finishing up, I may need to play with the sweetness level a bit. Also, I can't help but wonder if by using pectic enzyme that I may have traded off some body for clarity. I'll probably do a side-by-side next year on that.

Other Fermentables / Re: Dry-hopped cider tasting notes
« on: January 02, 2013, 09:48:42 PM »
Tasting notes - carbonated/dry-hopped cider

Aroma - Very similar to the still version - honey, apples and German Riesling

Flavor - honeyed wine and apples. The vegetal bitterness is less than the still version, but still faintly detectable. The apple flavor seems to come through a bit more than the still version

Mouthfeel - thin & watery with minimal carbonation. Hoping more time in the bottle will lead to better carbonation.

Other Fermentables / Re: Dry-hopped cider tasting notes
« on: January 02, 2013, 09:43:54 PM »
Tasting notes - carbonated/unhopped cider

Aroma - Very appley with more SweetTart candy. Very nice

Flavor - a fleeting hint of apples with some tartness, followed by a "beery" note. Watery flavor, but more tolerable than the still version. Still feels like it needs something

Mouthfeel - thin, and ever-so-slightly prickly. This hasn't carbonated up very well after 2&1/2 weeks in bottles. I'm hoping that the yeast just needs more time to carbonate after the extended time in secondary.

Other Fermentables / Re: Dry-hopped cider tasting notes
« on: January 02, 2013, 09:38:33 PM »
Tasting notes - Still/Dry-hopped cider

Aroma - notes of apple & apricots. Vinous & honeyed - reminds me of a good German Auslese Riesling

Flavor - tart, some slightly vegetal bitterness, fadin to lingering honeyed wine notes

Mouthfeel - still pretty thin, but a hair fuller than the unhopped

Other Fermentables / Re: Dry-hopped cider tasting notes
« on: January 02, 2013, 09:36:00 PM »
Tasting notes - still/unhopped cider

Aroma - SweetTart candy, honey, applesauce

Flavor - a quick squirt of juicy lemonade with more sweet-tarts, but fades very quickly to a bland, mineral-water note. Definitely needs something, pretty blah as-is.

Mouthfeel - watery & thin

Other Fermentables / Dry-hopped cider tasting notes
« on: January 02, 2013, 09:32:47 PM »
I've finally gotten around to tasting the test batches of cider that I discussed in this thread. I dry-hopped one gallon with Nelson Sauvin and left another gallon unhopped. I thought I'd share my tasting notes as there was some interest in the dry-hopped cider.

First a quick summary. Both batches were 1 gallon of local, UV-pasteurized, pressed cider with no further fermentables added. OG was 1.048. Each gallon got pectic enzyme and 1/4 packet of T-58. FG was 1.000. They were then both racked to secondary. The dry-hopped batch got 1/2 ounce of Nelson Sauvin, and was then racked off the hops after 10 days. They spent about 2 months in secondary before bottling. I added 1 Coopers carbonation drop to each bottle, and kept one bottle still from each batch.

I'll post my notes from each bottle separately so this doesn't turn into one huge post.

Other Fermentables / Re: Maple Wine
« on: January 02, 2013, 09:17:21 AM »
Just to keep this thread updated, I got this batch started on Friday. I have 1 & 5/8 gallons of 1.151 OG must churning away. I couldn't source any local Grade B syrup in the quantities I was looking for, so I grabbed 3 of these on Amazon:

It had some good reviews and tastes really nice. I'll keep everyone posted on how this turns out. If it works out well I'll be hunting the farmers markets in the spring for local syrup.

Commercial Beer Reviews / Re: Unibroue la Terrible
« on: January 01, 2013, 10:58:44 PM »
FYI - NB still has some of the Unibroue yeast in stock (WY3864). It's a limited release for Oct-Dec of last year. If you want some, snatch it up while you still can.

General Homebrew Discussion / Re: Hop Pellets
« on: January 01, 2013, 07:09:52 PM »
I just chuck them in loose, both in the boil and when I use them for dry hops. If some makes it into the fermenter, no big deal. They will just settle out with the trub on the bottom.

I like the idea of doing my own blend. I haven't done it in the past, because up until this point, I've bought my hops ounces at a time for whatever the recipe called for. I just purchased a pile of different hops and plan on doing several experimental pale ales and/or IPAs, so I may have to try doing some of my own blends. That's why I love this hobby so much...not only is it a science, but it's also an art!

I've tried it myself. It was a fun experiment, but I don't see myself doing it again. I think you're better off selecting hops on a beer-by-beer and addition-by-addition basis. Still, don't let that discourage you. I'd suggest that you try out the blend you're planning in a single beer first before you mix up a big batch of them, just in case something doesn't work the way you were hoping.

Here's a thread with some more details from the blend I made:

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