Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - erockrph

Pages: 1 [2] 3 4 ... 389
16
Extract/Partial Mash Brewing / Re: Kits taste off
« on: March 12, 2017, 09:35:52 AM »
Did you just dump in the full 5oz of corn sugar to prime the bottles, or did you calculate how much you need based on an online calculator like this:

http://www.brewersfriend.com/beer-priming-calculator/

The standard 5 oz is generally too much sugar for the carbonation level you want, and can lead to really fizzy beer.

Also, did you confirm that you were at a stable final gravity before packaging. You want 2-3 days of successive readings at the same gravity to be sure that fermentation is finished.

17
Equipment and Software / Re: OK, this is cool....
« on: March 12, 2017, 09:28:06 AM »
Did anyone else think the tech school was selling these at first? Or is it just me?
Right, it looks like a basic Raspberry Pi setup inside a 3D printed tap handle. Don't get me wrong - I like the tech and the idea, but the form factor is lacking any "wow" to get me interested. For that price, I could probably figure out how to DIY this for all 3 of my tap handles. If the design looked more professional, then I could see it as a worthy investment at that price point.

18
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: March 11, 2017, 05:33:16 PM »
I've done a few no boil extract IPAs where I've just heated the wort to whirlpool temps. The results were just fine - as good as any other extract IPA using a normal boil that I've brewed.

I have a Berliner Weisse that is almost ready that uses an even simpler method. I fill my fermentation keg with hot tap water, add wheat DME, pitch lacto, and let the sour fermentation go. I did a short 15 minute boil to kill the bugs and add a small amount of IBUs, then chilled and pitched Sacc.

I don't think that this would work for every style, but it does have a place for some brewers and styles. I might try an extract and dry hop IPA with no heat at all sometime soon just for the heck of it.

19
General Homebrew Discussion / Re: Metallic
« on: March 11, 2017, 05:12:10 PM »
I noticed that the boxes I got from my most recent AiH order said "passivate" on them. I wasn't sure if that was an instruction, i.e., "you need to passivate this", or an indicator that the keg had already been passivated. So I posted a question on the product. Per AiH, there is no need to passivate:

http://www.homebrewing.org/25-Gallon-AEB-Ball-Lock-Keg-Rubber-HandleBottom_p_2824.html

20
That's gonna be a great looking bar !
Agreed! Please post finished beer porn when it's ready!

Sent from my XT1585 using Tapatalk


21
Beer Recipes / Re: Wine Kit Saison
« on: March 10, 2017, 11:00:09 AM »
I was going to share my recipe, when I realized that I did so many side calculations to fudge my numbers, that it would be better to just describe what I did.

I wanted to target about 30% of my fermentables from the wine kit. I targeted 1.070 for my OG, and wanted about 20 gravity points from the wine. I estimated that this would be about 3 quarts of the concentrated wine must (for a 4-gallon total batch) based on the kit's instructions.

I brewed 3.25 gallons of my base Saison (73% Pils, 20% Wheat, 7% Aromatic) targeting an OG of 1.050 when diluted to 4 gallons. I added 3 gallons of must to the fermenter and pitched 3711. I also dry-hopped with some Nelson Sauvin. My thought was that the 3711, wine, and Nelson would all enhance the dry white wine character that I was going for.

My big mistake was picking such a high OG. I didn't stop to realize that 3711 would take a fermentable wort like this all the way to 1.003, and ended up with an 8.7% beer rather than a 7% one. It was really hot for the first 6 months or so, and by the time everything mellowed out most of the dry hop character had fallen out.

All that said, after some extended aging everything melded together really nicely. You could pick out the wine character, and the dry wine/citrus character of the 3711 complimented everything quite well. The 3711 has a nice mouthfeel that works well with the wine as well. I got some feedback that this would work well with oak, and I would definitely split off a gallon or two next time I try this to try some oak.

I definitely want to try this again soon. I'd probably shoot for a lower OG (mid 1.050's or so), and possibly try a low-temp whirlpool addition of something like Nelson. The nice thing is that if you don't use the whole kit, you can make pyment with the rest, too.

22
Beer Recipes / Re: Wine Kit Saison
« on: March 08, 2017, 11:03:53 AM »
I did this with a Gewurz wine kit a few years back, and it was definitely one of the best beers I've ever made. I'll try to hunt down the specifics and link/post them here later on today.

23
The Pub / Re: Rebel Brewer Closing Retail and Warehouse
« on: March 08, 2017, 10:58:57 AM »
Is it too early to blame AB InBev for their purchase of Northern Brewer through their disruptive practice investment group?
I'm sure I'm not the only homebrewer who has stopped using NB and Midwest since the AB acquisition. As a matter of fact, I wouldn't be surprised if their business was down as much as everyone else (or even more so).

For me, having Morebeer open a warehouse on the East Coast made it tough to order from anyone else. That was a savvy business move on their part, and I'm sure that set them apart from the other major online retailers for many homebrewers.

24
Yeast and Fermentation / Re: Yeast Vault
« on: March 08, 2017, 10:51:51 AM »
For reference, here's the email I received:

Quote
White Labs is pushing ALL the yeast strains currently in The Vault into production. No need to wait until we hit 250 orders, place an order now and get your strain delivered right to your doorstep!

We’ll release two strains per week until the last one leaves The Vault. Once all the strains have been released, we’ll add the same strains back into The Vault and continually add NEW strains as well. There will still be a 250 pre-order minimum for a strain to go into production. Now is your chance to get these specialty strains without the wait.

Each week we will be cutting off orders for specific strains and pushing a new pair into production. The last day for you to order each strain from The Vault is as follows:

WLP773 Scottish Cider Yeast Blend - Already in production!
WLP030 Thames Ale Yeast - Already in production!
WLP616 Funky Cider Yeast Blend - March 13
WLP925 High Pressure Lager Yeast - March 20
WLP033 Klassic Ale Yeast - March 20
WLP611 New Nordic Yeast Blend - March 27
WLP692 Debaryomyces hansenii - March 27
WLP673 Lactobacillus buchneri - April 3
WLP076 Old Sonoma Ale Yeast - April 3
WLP835 German Lager X - April 10
WLP669 Lactobacillus paracollinoides - April 10
WLP059 Melbourne Ale Yeast - April 17
WLP693 Lactobacillus plantarum - April 17
WLP640 Brettanomyces anomalus I - April 24
WLP075 Hansen Ale Yeast Blend - April 24
WLP064 Buchner Yeast Blend - May 1
WLP678 Lactobacillus hilgardii - May 1
WLP780 Thai Rice Chong Yeast - May 8
WLP845 Fast Lager Yeast - May 8
WLP019 California IV Ale Yeast - May 15
WLP564 Leeuwenhoek Saison Yeast Blend - May 15

Once you’ve placed an order and the cutoff date has passed, you will receive an email confirming your purchase along with the estimated shipping date. We hope you take advantage of this one-time offer. To order visit whitelabs.com/thevault and select the strain or strains you would like to purchase.

Happy Brewing!
--White Labs

I think I'll be in for the High Pressure Lager Yeast. On the fence on the Klassic Ale.

25
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 07, 2017, 06:56:14 AM »
Just to add, the IPA I posted above measured 98 IBU for the batch I sent to the lab. There were no boil additions at all. Needless to say, I don't bother with 60 minute additions much any more.

Sent from my XT1585 using Tapatalk


26
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 06, 2017, 10:23:36 PM »
I rarely brew the same IPA twice, but my best uses 10.5 ounces in a 90-minute hot whirlpool (starting right at flameout), with 6.5 ounces of dry hops. I brew 2.5 gallon batches, so double that for a 5 gallon batch (that would be 21 oz in the whirlpool and 13 oz dry hops).

That said, there is a diminishing return on hops, and you also run the risk of harsh grassiness with too much hop material. I've been playing with different temperature steeps, shorter steeps, no dry hops. I don't think you need 5+ ounces per gallon to nail an amazing IPA, but it certainly works.
For you the question should be, "how many ounces of beer in your pound of hops?"
Depending on how much whole and pellet hops I use, I only net about 1.8 gallons vs my usual 2.5 when I brew this recipe. The rest is the green devil's share...

27
The Pub / Re: Songs you never want to hear again.
« on: March 06, 2017, 08:53:40 PM »
I'm afraid metal has not withstood the test of time, I find it kind of sterile now, including stuff I loved in the late 80's.
Soundgarden et al has, however withstood the test of time for me.



I feel the same, Pete. I do love Soundgarden and a few other early 90s bands. Great music. As for the true metal stuff, I guess I'm too old now (or less pissed off).   :)
It's funny, I've had a lot of friends over the years that have "moved on" from metal to other genres. They've tried to get me into their music, but even if I can appreciate it from a musical standpoint, it all seems to lack the energy that I look for in music. I just need my music to be heavy, I guess.

Take Soundgarden, for example. I can listen to Badmotorfinger all day long - it's one of the best, most overlooked sludge metal albums of all time. But their later stuff, when they started moving on more of an alt-rock direction, just doesn't do much for me.

I think it's the pop slickness that turns me off. I've been a big fan of Korn and Slipknot, but the radio-friendly ripoffs like Limp Bizkit or Linkin Park were horrible, IMO.

28
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 06, 2017, 08:08:01 PM »
I rarely brew the same IPA twice, but my best uses 10.5 ounces in a 90-minute hot whirlpool (starting right at flameout), with 6.5 ounces of dry hops. I brew 2.5 gallon batches, so double that for a 5 gallon batch (that would be 21 oz in the whirlpool and 13 oz dry hops).

That said, there is a diminishing return on hops, and you also run the risk of harsh grassiness with too much hop material. I've been playing with different temperature steeps, shorter steeps, no dry hops. I don't think you need 5+ ounces per gallon to nail an amazing IPA, but it certainly works.

29
Ingredients / Re: Bulk Hops, now that NikoBrew is closed
« on: March 06, 2017, 07:38:33 PM »
Hop heaven, Farmhouse, YVH, Hops Direct and Freshops are all excellent sources of hops in bulk at decent prices

Sent from my XT1585 using Tapatalk


30
General Homebrew Discussion / Re: Top 3 - Bottom 3
« on: March 06, 2017, 11:36:23 AM »
My best 3:

Grain mill - I'm perfectly happy with my Barley Crusher, but that's not to say that it's the specific brand that I'm attached to. My efficiency was all over the place until I started milling my own grain

Fermenting kegs - I'm always looking for ways to make my brewing more simple, and fermenting in kegs makes my life easier and I feel that my beer is better to boot. That's a win-win for sure.

Bucket filters - http://www.dudadiesel.com/choose_item.php?id=fs5 - When you hop as heavily as I do, this is a huge help

As far as worst 3 goes, I have to say that just about everything served its purpose if nothing else than a learning experience as I went along. There's nothing that jumps out for me as a big fail. And that's largely due to coming to this forum so early in my brewing career.

Pages: 1 [2] 3 4 ... 389