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Messages - erockrph

Pages: 1 [2] 3 4 ... 416
16
The Pub / Re: Fire at Weyermann malting facility
« on: August 11, 2018, 04:52:06 PM »
Soon, there will be a sale on smoked malts.  :)
(Sorry, it was just sitting there. had to do it.)

lol (really).

I can't wait for the Creosote Pine smoked Black Patent Pilsner.   ;D

Paul
Tar Paper Porter!

17
The Pub / Re: Do you think this is a good deal?
« on: August 09, 2018, 03:13:19 PM »
Fresh Newcastle? Or stale on the shelf for a year like most of what's found in the US?
I somehow suspect that this person wouldn't know the difference...

18
Ingredients / Re: Interesting Brewtan B reaction
« on: August 07, 2018, 05:40:52 PM »
Sometimes my water is brownish, sometimes it's pinkish, usually it's neither and has no color.  It's never made any difference to the beer.
Mine is often deep purple; Mark III era to be specific

19
Beer Recipes / Re: Farmhouse ales
« on: August 07, 2018, 10:02:40 AM »
Yea. I usually have to ramp up the temp for 3711 to finish out. Usually it stalls out around 1.020 when I’ve used it, on more than one account.
Now I’m just in the habit of wrapping my carboy and setting the temp to 85*.
It’s been recommended to me that I try an open fermentation next time I use the strain, but I’ve been using imperial Napoleon instead.

Interesting I have always had the opposite experience with 3711. It finishes between 1.003-1.005 quickly and without sugar. I have always read of 3726 stalling for some.
Yeah, 3711/Belle is as reliable as it gets for me. I do tend to see a slowdown around 1.006-1.008, but it will usually get down to its FG of 1.004 or less within 3-5 days of that point.

20
Yeast and Fermentation / Re: Optimizing yeast starters.
« on: August 07, 2018, 09:41:10 AM »
117 views and no comments. Wow! That's got to be a record! :-)

It's way cool you have a laminar flow hood at your house!

Except that you really need to be within an ISO 7 or better cleanroom for it to be beneficial, otherwise you should really be using an isolator instead. More importantly -  you need to be wearing sterile gloves, man! This is like sticking a kevlar handkerchief in you pocket and acting like you're wearing a bullet-proof vest.

The pharmacist in me cringed as I scrolled through that.

21
The Pub / Re: This steak owes me money
« on: July 31, 2018, 12:45:41 AM »

I always dine for one  :'(


I hear you, man.  And it's not always easy cooking for one.  Just had myself a nice Sunday supper, sauteed pork cutlets with a nice pan sauce mounted with butter, steamed broccoli and rice pilaf.

I wish I could cook for one more often, since my wife isn't the most adventurous eater. When I do, I always make double or triple portions so I can bring the leftovers to work for lunch.

22
Beer Recipes / Re: Farmhouse ales
« on: July 31, 2018, 12:42:33 AM »
Here's a saison recipe I've brewed many times:

67% Pils
26% Vienna
7% Torrified wheat

1 lb. cane sugar (assuming a 5 gallon batch)

Bitter with EKG, finish with SG and Saaz

Interesting. My base saison is somewhat similar:

65% Pils
28% Wheat
7% Aromatic

Sterling throughout typically, especially when it's a base beer for fruit or hibiscus.

I generally use 3711, so I don't see a need for sugar additions. 1.003 is dry enough for me.

23
The Pub / Re: This steak owes me money
« on: July 29, 2018, 06:06:09 PM »
McCormick's Montreal steak seasoning is hard to beat for steaks. A liberal sprinkle on each side as the steak comes up to room temp and you're good to go.

24
Yeast and Fermentation / Re: Another stir/no stir question
« on: July 29, 2018, 03:32:35 PM »
Can't do that with my fermenter, but maybe I'll devise a method of sanitarily mixing a post-oxygenation pitching, and see if I notice a difference in fermentation, or in the harvested yeast.  It won't be scientific, but if there is a noticeable difference, I'll report it.
I can't help but wonder how long it takes for O2 to begin to oxidize the wort that I worked so hard to keep O2 out of. My SOP has become: pitch, seal my fermentation keg, then bubble O2 in via the liquid out post. I'm hoping that the yeast consume the oxygen faster than the wort can oxidize to an appreciable extent.

25
General Homebrew Discussion / Re: Live mashing Possible?
« on: July 29, 2018, 03:17:11 PM »
Easier than doing it after you're dead.
Is this the opposite of Monster Mashing, then?

26
General Homebrew Discussion / Re: "Grassy" flavor
« on: July 29, 2018, 03:16:23 PM »
I'm drinking a batch dry hopped with Cascade right now.  Not grassy, I just find it lacks the punch I've accustomed myself to with Simcoe.  Palate wrecked.  ;)  Seriously, one thing I do find is more vegetal or chlorophyll like character dry hopping with pellets rather than whole cones.  Is that perceived by some as "grassiness?"
I don't just get that from dry-hopping, I get that from big whirlpool additions with pellets as well. I don't know if I'd call it exactly grassy, but more like rough/dirty/stemmy - like licking a hop pellet.

27
General Homebrew Discussion / Re: Think I'm going back to whole cone
« on: July 29, 2018, 03:12:47 PM »
I get less of that grassy/stemmy character in highly-hopped IPA's when I use cones instead of pellets. If I could get Vic Secret, Galaxy and Nelson in whole cones, I'd probably make a full switch. Right now I'm at about 50-50 in utilization, with most of my domestic hops being cones and imports as pellets.

28
Sorry if someone already said this, but have you calibrated your mash thermometer? If it is reading a few degrees low, then that would explain a lot.

29
General Homebrew Discussion / Re: french press hopping success
« on: July 27, 2018, 05:26:25 PM »
Doesn't this leave you with a flat beer?

30
Yeast and Fermentation / Re: Oxygen Ingress
« on: July 27, 2018, 05:25:08 PM »
I envision this as being similar to dropping colored water into the middle of a flowing stream versus a calm pond. While diffusion is possible, the rate is so slow that the effects of the flow should more than cancel it out.

Of course this is just conjecture until someone has the math to back it up.

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