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Messages - erockrph

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General Homebrew Discussion / 120F Whirlpool hop addition only
« on: July 09, 2016, 09:50:04 PM »
I ended up finding myself with enough time for a quick extract brew tonight, so I brewed something I've been wanting to experiment with for a while. I brewed my usual extract IPA recipe, but with the only hop addition being a huge whirlpool addition (8oz in 2.25 gallons) at 120F for one hour.

Theoretically, there should be virtually no isomerization of alpha-acids at that temp. It will be interesting to see how much perceived bitterness there will be. I do plan on sending a sample out for analysis to see what the measured IBU level is as well. Stay tuned.

Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 08, 2016, 06:56:23 PM »
Another +1 for 2124/830/34-70 @ 60F. It's surprisingly clean at that temp - not as clean necessarily as a 50F ferment but clean enough not to be thought of as a 'mocktoberfest'.

Another happy guy with 3470 @ 60F.  I am BJCP and you are gonna have to bring your A game to successfully ID the differences in beers made 10 degrees apart with this yeast.  I think this is a huge game changer for homebrewers.  No fridge and no starter but yet good beer.  That said, I do think the 3470 needs fining.  It did not flocc well at all even cold crashed for me.
I agree - if you aren't equipped for an extended lagering period, then gelatin is your friend with 34/70.

Yeast and Fermentation / Re: Lacto and whirlpool hops
« on: July 08, 2016, 06:53:44 PM »
I think different lacto strains can vary significantly in their hop tolerance. Having said that, this is probably a good candidate for kettle souring - sour first, then boil and add whirlpool hops.

Sunday I am going to be brewing the IPA that you nice people helped me tweak (thanks HoosierBrew and fmader, and any one else that gave input).  This is the first time I will have used 14oz of hops in a 5.5gal batch, and also my first time trying a hop stand for everything after the 60 min bittering.

Good luck. It'll be tasty.

+1 - Welcome to Hopsville. It's a great place to drink :)

General Homebrew Discussion / Re: Hops between 60 and 20 min?
« on: July 08, 2016, 06:49:15 PM »
Right now I'm at 60-min and whirlpool for everything. I have been toying with replacing dry hops by moving my whirlpool down to 120F. I'm not sold on it yet as a dry-hop replacement for every beer, but it's close enough for me often enough.

I will be brewing a 120F whirlpool-only (no boil hops) beer in the next few months. I'll probably send that one to a lab for IBU analysis.

Ingredients / Re: The BEST Hefe Ingredients... Please
« on: July 06, 2016, 08:53:59 PM »
If you want to add something you should do it. Fruit in the secondary has worked really well for ,e for lots of beers, but for a hefeweizen you may want to go more an American Wheat route because the yeast flavors in a traditional hefeweizen may not compliment your additives. That said, I'm sure there are additives out there that would work.
I agree completely with this. I have tried fruit additions to a hefeweizen in the past and the flavor was muddy at best. I will say that spices work well as additions to the style, although I like them even better in a dunkelweizen than a pale hefe.

Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 05, 2016, 02:41:46 PM »
I agree wholeheartedly with all the recommendations for W34/70. You will come closer to a lager style beer using 34/70 at ale temps than trying to use an ale yeast. It is my "desert island" strain - you can use it to brew just about anything except hefeweizen and Belgian ales.

Sent from my XT1585 using Tapatalk

I make a nice cream ale using 1056 that's done well in comps. I hold 60F for 4 days, then ramp slowly up to ~ 68F. Makes a really clean beer.

Do you do any extended lagering for it, or do you just cold crash/fine before packaging?

I'm taking my first shot at a Cream Ale tomorrow. I have most dry yeast strains at my disposal, including US-05, Notty, BRY-97, and 34/70. US-05 is the front-runner, but does anyone have any other suggestions? Any recommendations for a fermentation schedule?

I got wiped out of my homebrew stock recently and have nothing in the pipeline right now. I'm have a few new noble-ish type hops to try out (Kazbek, Ariana and Callista), and I'm hoping to get a brewday in tomorrow. It's either going to be a Cream Ale or 100% Red X Saison using one of the new hops.

General Homebrew Discussion / Re: Dry Hop + Yeast Dump
« on: July 04, 2016, 08:45:34 AM »
Just as a quick data point for you....

I brewed a Double IPA a few weeks back and due to the use of of a lot of hops in the kettle, only ended up with about 4.75 gallons into the fermenter. Added 8 oz of dry hops for 3 days, cold crashed overnight and with a couple gentle swirls at two different points throughout the cold crash, I was able to get all 8 oz of pellet hops to drop to the bottom of the fermenter. I then kegged the 4.35 gallons of clear beer.
Interesting. I've never thought to swirl during cold-crashing. I always try to keep it as still as possible in fear of kicking up what I'm trying to drop out. But since the whole point of cold crashing is to get things to clump up so they drop out better, it makes perfect sense to do a gentle swirl. I'll be trying this out soon.

The Pub / Re: Whiskey
« on: July 03, 2016, 07:14:43 AM »
My wife and I have been enjoying our drinks over "really big" ice cubes, not sure what else to call them.  We got a mold that makes three big spheres a little larger than golf balls and another mold that makes six cubes almost 2 inches wide.  It makes it more fun to have a dram and lasts pretty much through the whole glass.
We still have trouble getting them perfectly clear even using distilled water.  Any hints?
My son got a whole bunch of silicone Star Wars-themed ice trays for his birthday, including a round mold that makes a racquetball-sized Death Star. Guess who's going to be drinking a whole lot of spirits served over That's-no-moon  ;D

As far as getting clear ice goes, here are a few suggestions:

I haven't given any of these a try yet, but I might give the cooler method a shot. Or maybe I'll try the warm freeze next time I'm lagering a beer at 30F.

All Grain Brewing / Re: Ridiculously fruity ESB???
« on: July 03, 2016, 06:48:03 AM »
Given your recurring issues with other beers, an infection sounds like the most likely issue. I would replace every piece of plastic tubing, siphons, o-rings, etc that you can, and give everything else a thorough cleaning, followed by a soak in bleach.

General Homebrew Discussion / Re: Dry Hop + Yeast Dump
« on: July 01, 2016, 09:45:54 AM »
If you dropped the yeast out of the bottom of the conical that means it had flocculated and fallen down there. It does this when it is done fermenting. There is still a bunch of yeast in suspension after only 4 days of fermentation, so any last bit of cleaning up will still take place. The stuff at the bottom has basically fallen asleep.
Plus, if the yeast is out of suspension at the bottom of the fermentor, it can't contribute much to fermentation. It's not in contact with the bulk of the beer to ferment or break down byproducts.

Commercial Beer Reviews / Re: Earth Eagle Brewings
« on: July 01, 2016, 07:46:18 AM »
Thanks for the tip! Next time we head up to KTP or to visit our friends in Somersworth I'll have to talk my wife into making an extra stop or two.

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