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Messages - erockrph

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General Homebrew Discussion / Re: Astringent New England IPA
« on: October 06, 2016, 10:40:26 AM »
First off, I would try and seek out a BJCP to sample to get more accurate feedback.  Hopefully you have a local or ship to one of us.  This should help distinguish polyphenol/tannin astringency vs bitterness.  That said, based on your description, lingering/back of throat is harsh bitterness.  Classic for Columbus if you ask me.  Did you use Columbus in the successful beers?  IMO NE IPA should not have any high coho hops nor boil additions. 

This is along the lines of what I was thinking. Astringency and bitterness aren't usually the same thing. For NE IPA-style beers I usually just use a hop shot to get my bitterness, or whirlpool hot to get my IBU's there. And Columbus and Chinook are two hops I'd never use in this style.

Ingredients / Re: Fresh figs
« on: October 06, 2016, 01:10:32 AM »
In all honesty, you'll probably get way more "fig" flavor from Special B, C-120 or D-180 than from fresh figs.

Kegging and Bottling / Re: Purging keg and adding gelatin.
« on: October 06, 2016, 12:58:16 AM »
BUT, I noticed on a Brulosophy exbeeriment that one of the guys was using a large syringe connected to a short tubing that was connected to a quick disconnect for adding the gelatin into the keg via the outpost. I though that was a really nifty idea. Just haven't brought myself to making one yet. Very cool.

I'm going to have to try this out myself. Finings are the only part of my process after pitching where my system isn't really closed. I even oxygenate (when needed) through the out post of my fermenting keg.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 05, 2016, 08:30:21 AM »
After a lousy summer where I barely had time to even think about brewing, I'm finally getting back in the saddle. Last week I started the season's first batch of cider and brewed my first batch of beer in a few months (a rebrew of the killer 1957 Whitbread IPA clone I brewed earlier this year).

Right now I'm bringing my Octoberfest up to a boil. This is one of the few recipes I've really worked on dialing in, and the last batch tasted like it was just one small tweak away from being exactly where I wanted it. Time will tell is this one nails it. Nothing like brewing a few sure-fire recipes to get you back in the swing of brewing. No worries about whether the first batch to refill the kegerator will be a hit or a miss. It's good to be back.

All Things Food / Re: Beer style(s) for Thanksgiving?
« on: October 04, 2016, 03:03:40 PM »
An underrated beer style that works surprisingly well with holiday fare is a smallish robust porter. I find that the roast compliments the meal quite well, and you can brew something in the 4% range that won't fill you up. Hearty without being heavy.

That said, if I'm bringing a growler to a holiday meal, it is almost always filled with cider - preferably a cranberry cider.

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General Homebrew Discussion / Re: Going to be in the Boston area
« on: October 04, 2016, 02:51:18 PM »
I am a big fan of Bukowskis Tavern, they have two locations: Boston near the Pru and Cambridge.  They serve up great pub food along with an above average beer menu.  The Public House in Brookline is fantastic but a bit of a train ride.  You should check out Sullivan's Tap just for fun.
Big +1 to Bukowski's. Great burgers and beer selection.

I think BeerWorks had a mention already, and I'll second them as well. Great brewpub fare. John Harvard's was decent last I went, but it's been years.

If you're around on a weekend, then Salem is just a short train ride away. Salem in October is well worth the trip for the Halloween experience. They have a Beer Works there as well.

Ingredients / Re: complimentary hops with Ekuanot
« on: October 04, 2016, 09:22:25 AM »
Is there anyone else that can't get past the ridiculous new name? If you can't call it Equinox, find something different sounding (like Solstice, maybe?) instead of a mangled version of the original name.

Other Fermentables / Re: Maple Syrup Fermentation
« on: October 02, 2016, 05:23:36 PM »
The darker the better when it comes to maple syrup for brewing. I've used grade B syrup for my maple wine. If you have a lighter syrup, you might lose a lot of maple character in fermentation.

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Ingredients / Re: Vic Secret
« on: October 02, 2016, 05:17:09 PM »
Vic Secret is one of my new staples. I get a whole lot of passionfruit character from it. It is very distinct, without a whole lot of dank - just straight passionfruit. Works great with Citra, Enigma, Nelson and Meridian from the hops I've used with it so far.

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The Pub / Re: Travel Fail, Boston
« on: September 29, 2016, 03:11:50 PM »
Not a brewery but if you love beer you want to hang out at the Sunset Grille in Allston (take the green line).
And if you want a burger with your beer, you can't beat Bukowski's.

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Beer Recipes / Re: Dark ESB
« on: September 29, 2016, 03:07:58 PM »

My standard bitters recipe has 1% pale chocolate malt. It's mostly for color addition and I haven't done a side by side without that addition, but I do think it does give a touch of chocolate/roast character that gives a bit more interest to the malt side as the remainder of the grain bill is 7% torrified wheat + 92% MO. I'd agree that roasted barley may be a bit too much roast character but it's not a bad idea to add a touch of a dark malt to your bitters.

That sounds like a good recipe. Ill have to look up terrified wheat... never used that before. Does that just help with head retention?

No, it mainly just cowers in the corner

But seriously, torrified wheat does add head retention. It is very similar to flaked wheat in that regard. And it also has a characteristic nutty flavor that goes very nicely in English ales.

Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: September 29, 2016, 02:58:34 PM »
I just saw this at my local hardware/homebrew shop. I'll be giving this a try tomorrow. If this tastes like 1968/002, then I will definitely be keeping a stash in my fridge to replace my S-04 supply.

What's your local? The only place I see it even listed (Williams) won't have any until at least October 5.
Chepachet hardware is the closest I have to a LHBS. They have yeast, hops and premilled grain all stored at room temperature. I stopped in for some cider yeast and saw a pack of this. Lucky score, apparently.

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Yeast and Fermentation / Re: fermenting IPA with spunding valve
« on: September 28, 2016, 07:47:28 PM »
Thanks, Eric. I assume you use the spunding valve I the fermenter as well? I'm a bit worried using it with ales. Could be that I need to put it on the fermenter in less than 48 hours, right?
You definitely want to bleed off the CO2 in the early part of fermentation, I think. I leave it as loose as it goes for the first few days of fermentation of a normal gravity beer (longer for big beers), then cinch it down at the tail end of fermentation. I've never really shot for full carbonation simply from fermentation, although I'm sure it can be done easily. I'm mainly using it as a pressure-release valve.

General Homebrew Discussion / Re: Done with hefes
« on: September 28, 2016, 11:06:18 AM »
Since it is fairly common for traditional hefe's to be open fermented, it would seem that LODO wouldn't be a factor, right?

Yeast and Fermentation / Re: fermenting IPA with spunding valve
« on: September 28, 2016, 10:28:04 AM »
I just blow off the trub under pressure, then transfer to the serving keg.

You simply use a picknick tap and more pressure than you would use to transfer to the serving keg?
Bingo. I put a picnic tap on the fermenter and dial up the PSI until beer and gunk flows out. I open the tap in a few short bursts once it gets flowing to blow out most of the crud. Once it looks clear coming out of the picnic tap I drop the pressure down to about 2 PSI and connect it to the serving keg. I put my spunding valve on the serving keg and loosen it until I hear just a faint, steady hiss. This way you're filling under pressure to keep foaming to a minimum, but you don't need to constantly pull the valve on the keg to keep the transfer flowing.

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