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 ... 102 103 [104] 105 106 ... 264
Other Fermentables / Orange Drank
« on: April 12, 2014, 06:28:56 PM »
... aka Tangy Zizzle

The talk about Tang beers prompted me to throw this together. Technically, this is more of a "malt beverage" than a beer. I wasn't going to use Tang, but I've had this idea for a while for something along the lines of hard lemonade. The goal is to make a fermented & carbonated hard beverage, but leave behind a little sweetness so its not bone dry. I don't keg, so my way around this (hopefully) is to use DME for part of the fermentables, and use a wine yeast that doesn't attenuate malt sugar very well.

This recipe is very unscientific, but I just threw it together on a whim. If it works, then I can tweak it to taste next time around. I threw 12 ounces of Extra Light DME (what I had laying around in an open bag) into one gallon of cold water and shook the hell out of it until it was just about all dissolved. Then I added two lid-fuls of Tang powder (the proper amount for 1 gallon of Tang), and shook like mad. Then I sprinkled one packet of Lalvin 71B and put it in the basement.

I didn't take a gravity measurement, but the OG for the DME portion should be 1.032 or so. I'm going to assume that the yeast is going to eat all the sucrose and fructose from the Tang, so the FG will be whatever portion of the DME that the yeast can't eat. Once its done I'm going to bottle-prime to a fairly fizzy level and see what happens.

General Homebrew Discussion / Re: Smoke Signal
« on: April 12, 2014, 06:09:50 PM »
Nice! How'd you get them to stay lit in the blunt?

J/k... congrats!

General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 12, 2014, 02:59:08 PM »
That tang thing has really got me thinking...seriously.  Crazy how jacking around can lead to creative bursts.  And I gotta get a saison in at some point in the next couple weeks!

Please use tang in a beer.

Done. On my way out the door, but details to follow.

General Homebrew Discussion / Re: Gusher Infection?
« on: April 11, 2014, 11:46:48 AM »
They really get that hot?  I wouldn't have guessed that.  I do think that there is a big difference between the bottles used in the US and the ones used in Canada.  We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.

The theory is that the repeated heating and cooling induces stress fractures.  No personal experience, but that's what I've heard from people who do it.

Maybe that's more of an issue when using dry heat in an oven, where you generally use higher temps for a longer period of time. I'm thinking that if the "Sanitize" setting on dishwashers lead to weakened glass, there'd be some kind of cautions on the machine. It would just take one glass baby bottle breaking in some kids face for some serious law suits.

I have bottles that have been through at least a couple dozen sanitize cycles with no ill effect that I can see. The only bottles that I have trouble with occasional breaks are Sierra Nevada ones. I think that is just an issue of my wing capper not working well with them, since they just seems to snap/crush at the neck.

General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 11, 2014, 11:31:01 AM »
Not much brewing here. I'm going to bottle a couple of beers off my Red X test batch before I add some dry hops. Other than that, just a little spring cleaning and organizing in store for the weekend.

Maybe I'll think about brewing a low gravity space beer... How much Tang should I use at flameout? Or should I add to taste in the secondary?

Honestly, a tang flavored berliner sounds good to me.

Man, this thread is taking me back to my college days. Tang powder, ice, tequila, and a splash of sour mix. Blend. Orange margarita time :)

But yeah, tang takes me back. Many moons ago, my brother had my mom buy some at the grocery store as a goof after watching some Married with Children episodes. We got hooked on it after that. Tang mead seems like a waste of honey, but it's sounding really tempting right now.

The Pub / Re: Spring Brewing Inspiration
« on: April 10, 2014, 11:20:58 PM »
I don't know...
I don't know...
I don't know where I'm gonna brew
When the volcano blows

Landshark Lager clone? Sort of like a Corona clone, but instead of Mexican pee you use old Pothead pee...

Yeast and Fermentation / Re: WLP002 first experience
« on: April 10, 2014, 10:37:22 PM »
Welcome to the magical world of Fuller's Yeast.  Looks like fermenting with cottage cheese but it makes good beer.

You should see WLP037 (Yorkshire Square). It makes Fullers look like a lager strain. The cake is so compact that you can tip your carboy/bucket completely over and it won't budge. I tried to take a gravity sample a little early on my barleywine, but I couldn't because my thief kept getting clogged.

Had a similar experience yesterday. Used WLP001, my first time using a White Labs vial. A couple of one told me that it acts like a shook up soda upon opening. The smell was out of this world, great stuff.

Maybe that's why they store them in 2L soda bottle blanks :)

Tip - open it slowly until you just start to hear it, or see bubbles rising in the vial. Close when they reach the top. Repeat a few times until you let enough of the pressure out.

I have a coconut porter in my secondary. I toasted and added the coconut a few days ago. After a gentle stir, the spoon came out water resistant. I hope the excess oil doesn't ruin it. Anyone have experience with this?

No personal experience, but coconut oil does solidify around room temperature. If you cold crash for a bit maybe you can get it to congeal. Then you can either skim it or rack from under it.

General Homebrew Discussion / Re: Mash question
« on: April 10, 2014, 10:02:30 PM »
+10,000 for ice

The phase change from 32F/0C ice to 32F/0C water requires almost as much as energy as does raising the same amount of water from 32F/0C to 212F/100C.  It takes 334 joules of heat to convert one gram of 32F/0C ice to one gram of 32F/0C water (latent heat of fusion for water).  It takes 418 joules of heat to raise one gram of water from 0C to 100C.

And let's not forget that your ice is starting somewhere in the range of 0F/-18C, so it will absorb some heat on its way up to melting temp as well.

If money is no object I'd still do what I'm doing. Red bottle and a stainless .5 micron wand. Well, right now I have a 2 micron stone on a plastic wand, but when I get rich I'll switch.
Just had a thought when I read your post about a plastic wand. I have a cheap plastic paddle for stirring my mash and I thought...
For those who don't have a stone attached to a wand, they could flip the paddle upside down, run the hose through the hang hole and then put the stone on. Hold onto the handle and the hose together and you've got a wand... cool.

Hey... that's actually a really neat idea. I have a bunch of reusable plastic zip ties that I use around the brewery. I think I'm going to zip-tie my O2 hose to the big stainless spoon that I use for stirring my mash next time around.

I have to say - i don't do a lot of Hefe's due to a clove perception issue on my part, but I hold off pitching all the time on beers until getting the wort below fermentation temperature.  Definitely overnight when necessary.

You pitch below the fermentation temperature? Is the purpose to act as a temp buffer in anticipation of the ensuing exothermic activity?

I only really do this for lagers (mainly because I ferment most ales at ambient in my basement), but my goal for pitching below fermentation temp is to minimize ester production during the initial growth phase of fermentation.

Ingredients / Re: special b
« on: April 09, 2014, 03:51:18 PM »
I love Special B, but it is rather potent and has a distinct flavor. I use 1/4 lb per 3 gallon batch and that's plenty. I only use it in dark Belgian styles, but I could see a small amount being OK in something like an Old Ale.

Yeast and Fermentation / Re: Dry Yeast
« on: April 08, 2014, 05:35:35 AM »
Keep us posted with your results. I stopped using Danstar yeast a couple of years ago after a couple of bad experiences with Nottingham. If the Bry-97 performs servicably well I may give it a try myself.

Today is Monday.  Maybe 8 or 9 days ago I finished dry-hopping a 5-gal keg of IPA with an ounce of dried-on-the-bine whole cone summit hops + an ounce of pellet experimental lemon hops from Yakima Hops.  Following a week of dry-hopping I squeezed the hop bag pretty well into the keg, and when I squeezed a bit more from the bag into a glass and tasted that I thought i would choke from the overpowering dank, earthy, oniony flavor of course from the summits.  By this past Wednesday with the beer carbonated, the nasty hop flavor had permeated throughout the beer and I got a lot of that oniony/garlicky flavor and wondered if I had a dumper.  However, by this past Saturday (3 days later), a lot of that nastiness was gone and the beer tasted pretty good.  A friend who drinks plenty of IPAs came over this afternoon and we each drank a glass of it and it was very good, and we enjoyed it a lot and he said he got absolutely no onion or garlic flavor. 

So in my very recent experience, this nastiness that comes from sulphur in dry-hopped summits disappeared quickly and completely, just with the passage of time and no copper added.

Did you use any Summit in the boil, or just as dry hops? Unfortunately, I have found that the Summit onion flavor is pretty stable with time when used in the boil.

Beer Recipes / Re: Belgian Single
« on: April 07, 2014, 08:35:00 AM »
How important is the Belgian malt?  I have Weyerman Pils I need to use up and I have Wyeast Belgian/Canadian yeast that I need to use before it gets too old.  I was thinking of something just like this recipe this morning so this is pretty timely.

While I haven't tested it side-by-side in a pale beer like this, I haven't noticed enough of a difference between Castle pils and Weyermann where I wouldn't use them interchangeably. I don't see a problem here.

And this is a perfect recipe to step up your 3864 for something big. Makes a killer BDSA.

Pages: 1 ... 102 103 [104] 105 106 ... 264