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Messages - erockrph

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16
Unfortunately, White Labs picked the most inconvenient time to release my two Vault strains. I don't have much time to brew, and my next few batches were already on the schedule for a summer cookout. For that reason, I decided to use one of my Klassic Ale vials in the IPA I brewed today. Since it seems that certain English strains work well for NE IPA's, I figured I'd give it a shot and see how it goes. It's not a NE IPA, but I'm shooting for similar hop flavor qualities. Hopefully, I'll have time to brew a proper ESB in the next month or two.

Here's the recipe:

OG: 1.062, 2.5 gallon batch
70 ppm Cl:150 ppm SO4

Swaen Pale Ale Malt: 55%
Avangard Pils: 40%
CaraRed: 5%

Whirlpool at flameout for 60 minutes:
Citra leaf: 4 oz
Denali pellets: 3 oz
Azacca leaf: 2 oz

Dry hop during active fermentation:
Citra leaf: 1 oz
Denali pellets: 1 oz
Azacca leaf: 1 oz

17
Yeast and Fermentation / Re: What the floc?
« on: June 06, 2017, 04:15:33 PM »
Wow, that is some crazy stuff.

FWIW, I loved the old tubes.  Glad I saved a couple dozen of them.
I still have a few as well. Great for refractometer samples, and for bringing salad dressing to work.

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18
Yeast and Fermentation / Re: What the floc?
« on: June 06, 2017, 04:14:15 PM »
i liked the tubes better than the new packs, not sure why they switched
   Cost and durability.
Actually, it's primarily to reduce contamination risk. White Labs grows the yeast in the final packaging, then seals it off into the individual pouches for sale.

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19
This is interesting. I've had a similar experience on a recent Mexican lager. Into the keg, the aromas and flavors were so intense that it was jarring. It was almost like spreading creamed corn and Saaz on toast. After a couple of days on gas, those flavors mellowed right out into one of my favorite lagers I've ever brewed. While the end result was desirable in my beer, I can see how it would be a problem in an IPA.

20
Beer Recipes / Re: Wheat Wine - 100th batch!
« on: June 06, 2017, 10:01:09 AM »
I would advise staying away from DME in a big beer like this; it's just not fermentable enough. While I don't think 20% sugar is that big of a deal (I've gone even higher in Belgians), you can probably get away with 10% or less. I've taken a 100% Maris Otter beer from 1.142 down to 1.024 without any sugar.

The keys are a long, low-temperature mash, pitching a crap-ton of yeast that have been acclimated to a bit of alcohol, and hit it with some extra oxygen about 12-18 hours after pitching. I'd mash at 145ish for 90 minutes or more. I'd brew a 1.060ish beer as a starter, then use the entire yeast cake.

Honestly, 1.100 isn't a terribly big beer all things considered. Most yeasts should do just fine if you manage everything else well. To be honest, my favorite barleywine that I've brewed used WY1762. Good luck, and congrats on your 100th batch.

21
Yeast and Fermentation / Re: What the floc?
« on: June 06, 2017, 08:56:05 AM »
What strain is that?  Still tubes?  I thought WL was done with those?
That is WLP033 Klassic Ale from the Vault collection. I'm using it today in a regular old IPA to see if it does the biotransformation thing.

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22
Yeast and Fermentation / What the floc?
« on: June 06, 2017, 07:52:15 AM »
This picture was taken after about 5 minutes of hard shaking. Looks like some sticky stuff...


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23
Commercial Beer Reviews / Re: Micro IPAs
« on: June 06, 2017, 07:50:18 AM »
I live within 15 minutes of the brewery and I have to say that I have never had a beer of theirs that I liked, other than their IPL.  It's tough to change the local mentality that there is better beer out there than Yuengling lager, but I'm working on it. :) 


Just speaking for me, I'm not under any illusion that Yuengling is a world class beer necessarily. I just like a good, affordable/cheap beer to keep around that's (at least in my mind) superior to BMC. In the days of $16 6-packs of Sculpin (not remotely worth that that price point IMO) among others, it fits the bill for me.
Exactly what I'm thinking. Outside of my own, if I'm in the mood for an adjunct lager, then Yuengling is generally the best choice that is readily available to me.

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24
All Grain Brewing / Re: Dealing with Protein/Chill Haze
« on: June 06, 2017, 07:41:16 AM »
Are you specifically trying to avoid fining agents and fix this from a process standpoint? If not, then give polyclar a shot.

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25
Beer Recipes / Re: Lemon Wheat Ale - Recipe Advice?
« on: June 04, 2017, 08:13:34 PM »
Sounds like a solid plan

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26
General Homebrew Discussion / Re: IPL dry hop technique.
« on: June 04, 2017, 11:00:10 AM »
I agree with Eric. Dry hop at the end of fermentation then lager for 3 or 4 weeks and a lot of the dry hop character is gone. I do all my dry hopping in keg.

I would add that anything you can do to cut down on your lagering time for an IPL would be a great idea. You want it as fresh as possible. Spund, use gelatin, lager as cold as possible, etc. The sooner you're drinking an IPL, the better.

27
Beer Recipes / Re: Lemon Wheat Ale - Recipe Advice?
« on: June 04, 2017, 10:57:24 AM »
I think it depends on how strong you want the lemon character to be. Lemondrop is pretty citrusy for a hop, but it still tastes like hops, if that makes sense. If you want the hops to be the primary focus, then leave it as-is. If you want it to be even more lemon-forward, then add the zest of a lemon or use your extract.

28
General Homebrew Discussion / Re: IPL dry hop technique.
« on: June 04, 2017, 10:51:16 AM »
In my experience, the later the better when it comes to dry-hopping a lager. Dry hop character fades quickly, so if you have an extended lagering period after you dry hop, that just starts the countdown sooner. Keg-hop if you can, or dry-hop just prior to bottling otherwise.

29
Commercial Beer Reviews / Re: Micro IPAs
« on: June 03, 2017, 08:09:45 AM »
One might be able to say that they don't like the flavor of American Macro beers, but the fact is they are a better made product than about 75% of the craft beer out there.


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I think your percentage is high.  I'd just say "better than many".  Unless you've tried them all, there's no way you could call out an exact percentage.

Correction: "...better made products than a vast majority of craft beer out there."

Ok, if that's what you want to say.  I can't say "vast majority" based on my experience.
I don't know if I'd say "vast majority", but in my area we have a glut of new breweries opening up and more than half of the ones I've tried are serving beer with obvious flaws, or just lackluster ones. Diacetyl is the big one, but I've had cheezy-hopped beer, inappropriately fusely/estery beers, every beer tastes the same (i.e., same base malt and yeast strain for everything), etc. There are plenty of good ones out there, but it's a coin-toss for me when I try beer from a new brewery.

I can't say I enjoy the flavor of most of the mass-market American lagers out there, but they do a much better job at QC than most craft breweries. I am very glad that we have Yuengling in my area now, and I won't hesitate to crack a tallboy of PBR every now and then.

30
Equipment and Software / Re: Vittles vaults on sale
« on: June 02, 2017, 02:56:53 PM »
Damn... sold out. I could have really used this for my chicken/duck feed, too...

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