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Messages - erockrph

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Ingredients / Re: different forms of wheat
« on: January 11, 2017, 10:20:40 AM »
Torrefied (though it's a bi##h to crush) has a sort of popcorn character to it that the other forms don't have IMO.

Does it actually need to be crushed?
I'd recommend it. They don't dissolve readily (I learned that the hard way once). Think of them as Rice Krispies cereal - it would kinda suck if they dissolved in milk.

Ingredients / Re: Malt choice
« on: January 11, 2017, 06:41:54 AM »
I'd go with the Flaked Quinoa and the Crystal Rice, with the Brown Rice malt being my 3rd choice. I can get all the others easily, but those I've never encountered and I'd want to play around with them.

Ingredients / Re: Hibiscus beer
« on: January 11, 2017, 06:37:50 AM »
Thanks, that sounds like great advice.

For a 5.5 gallon batch, I'm going with

5lb pilsener malt
4lb wheat malt
1lb flaked oats
.5lb flaked wheat

mash at 156 for 60 min

1oz argentine cascade @ 60 min
1oz argentine cascade @ 1 min

WLP 400 Belgian Wit yeast

.5oz hibiscus @ 5 min
and an as yet to be determined amount of coriander and orange peel at 5 min also.  Will steep the remaining .5 oz of hibiscus in vodka and add back in to taste at bottling.  FYI, this is my Learn to Homebrew Day demonstration beer.  Or as we like to call it in southwest VA - "Learn a Friend to Homebrew Day." :)

Hello revolutionsbrewing,

I came to this forum as a result of searching for recipes for a hibiscus-beer and I got very interested in your recipe, I want to ask you - how did it taste in the end? What did you assume, was the amount of hibiscus you took, to much, or too little? =D

I brew a hibiscus saison from time to time, and I've settled on 0.6 oz/gallon for my hibiscus dosing rate. It gives a nice pink color, a bit of tartness (that really goes well with WY3711), and just the right amount of hibiscus flavor for my tastes. I've tried it at 1 oz/gallon, but the hibiscus was a bit too much and I scaled it back.

Ingredients / Re: Calypso and Citra for a Pale Ale
« on: January 10, 2017, 07:53:14 PM »

The idea of Polaris, the minty hop, intrigues me as well... but not for this batch.  Some other time.  I'll bet it would be great in a sweet stout.
Have you used Polaris? I wouldn't call it mint, exactly. It's an herbaceous quality like a Ricola cough drop. I get a similar character in Northern Brewer. And Polaris is really resinous as well. If you used it in a sweet stout, I'd use a really light hand.

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Yeast and Fermentation / Re: Low pH and lager yeast
« on: January 10, 2017, 07:46:49 PM »
New Belgium uses a lager strain for their sours, but I'm pretty sure they sour after primary. I'm not sure how the low starting pH would affect lager strains, but I am planning on using 34/70 in my next Berliner Weisse to test.

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All Grain Brewing / Re: Glass Disaster
« on: January 10, 2017, 07:42:16 PM »
For you guys using something other than glass...can you still use a Fermwrap on them. Just wondering if either the heat or the electricity is a problem on plastic or stainless.

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I use my Brew Belt on my fermentation kegs with no issue.

Yeah, corn gets a bad rap. I like it in CAP, cream ale, and even in nonspecific American lagers. Unlike rice, there's at least some sweetness and character there.
I've only started using corn in the past year or two, and I must say that I like what it brings in certain recipes. I find myself reaching for it more often lately.

I might just try it in an IPA sometime soon.

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Yeast and Fermentation / Re: Kombucha
« on: January 10, 2017, 12:58:11 PM »
I brewed it for awhile. It was pretty easy and you can do endless variations in flavor. Eventually I stopped drinking it regularly enough to keep going and got sick of all the fruit flies it was attracting.
I brewed a few batches myself, but I'm not a fan of vinegar at all, and that's really where the acidity is coming from in Kombucha. I have some water kefir grains lying around (similar beverage to kombucha, but less vinegar from what I understand), but I haven't brewed with it yet.

I've decided that as much as I like the idea of alternative fermented beverages, what I'm really looking for is an adult soda-like beverage. I think I'm just going to make my own soda and leave it on one of my taps in my kegerator. I see myself enjoying that a lot more in the long-term.

Beer Recipes / Re: brett beer
« on: January 10, 2017, 12:22:37 PM »
Straight Brett is said to give very low barnyard. I've not tasted any traditional Brett flavors in 100% Brett beers

Most of those compounds produced are when the brett is stressed (ie low pitch in a secondary ferment with minimal residual sugars remaining). Most of the 100% brett beers I have done have actually been pretty tame.
I think recent opinion has shifted - it's not "stress" per se that is causing the traditional Brett flavors. It's just that Saccharomyces produces various esters and precursors that Brett can then bioconvert to other flavor compounds. The effect is the same - a Brett secondary is where you will get the most Brett flavor.

Yeast and Fermentation / Re: Kombucha
« on: January 10, 2017, 12:14:42 PM »
A few of us have dabbled. Here's the most recent thread I can remember about it:

I love beers over 8%, quads, barley wines, stouts. They have more flavor to me. I hate IPAS, no flavor just bitter, except Dogfish Heads 120 I PA, which tastes more like a barley wine than an IPa.
I have brewed some awesome high gravity beers, even a couple with pumpkin. More breweries need to offer
Quads and barley wines, it's so hard to find them.
That's funny - I'm not a fan of DFH 120 because it tastes more like a Barleywine than an IIPA. Their World Wide Stout, though - that is right at the top of my list for big beers.

Beer Recipes / Re: brett beer
« on: January 10, 2017, 09:30:31 AM »
Isn't brett trois a sac yeast? According to white labs it is
White labs' old "Brett Trois" turned out to be a wild Sacc strain. It's good for "Brett" IPA's, but doesn't give much Brett character as a secondary yeast. There is a "real" Brett Trois out there that is actually a Brett strain. I'm not sure which one we're talking about for the OP.

Beer Recipes / Re: brett beer
« on: January 10, 2017, 09:27:34 AM »
OK, a plan is starting to unfold: pale grist (maybe no wheat at all), ferment with Brett Trois, finish fermentation with French Saison, then add a small amount of sour cherries for some acidity and tannins.  And then I'll call it Instant Kriek. That will piss off a lot of people here in Belgium!

How about wort souring?
If you're going to go that route, then why not go all-in on the faux kriek? Start with a kettle sour, then dual-pitch Sacc and Brett. Rack it onto some cherries after a month or two. Bottle once your FG is stable. You can be sipping on "Kriek" in a matter of months.

I like my big mouth bubblers except the lids (both types) don't seal.

I use a small bead of food grade silicone, letting it dry before using with lids.  Same function as a gasket. 

Thanks for the tip! I just realized that this is the solution to "fix" my Mr Beer fermenter to make it air tight.

No matter how long I've been at this, I still get useful information from this site every day :)

Ingredients / Re: Name your hop source!
« on: January 09, 2017, 08:55:45 PM »
I spent 15 minutes the other day looking for a Hop Heaven website after seeing it mentioned a few times on other threads and came to the conclusion he only sells via Ebay.  Is this right? 

He uses ebay as his storefront, but he also sends out a mailing right after the hop harvest to place an order from that year's expected inventory. I usually use him for domestic stuff that I use in quantity, and I stock up with enough Citra, Sterling, etc. for the year.

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