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 ... 107 108 [109] 110 111 ... 413
1621
General Homebrew Discussion / Re: Blending beers with Acid beer
« on: October 27, 2015, 09:59:14 PM »
Bock/doppelbock would be interesting, as would a Helles. Any malty, but not sweet, style would probably be a good start.

1622
General Homebrew Discussion / Re: Experimental Brewing podcast
« on: October 27, 2015, 09:51:29 PM »
Awesome! I'm finally caught up on my brewing podcasts after listening to all the NHC presentations, so I can definitely use some new podcasts for my commute.

Any idea what your format is going to be? Will it be guests, Q&A, you guys presenting on topics? Looking forward to hearing you guys.

1623
Commercial Beer Reviews / Re: Mikkeller Spontanbeetroot
« on: October 27, 2015, 04:30:39 PM »
If the less you use of an ingredient the better, then what's the point of using it?

I can't believe I'm the one saying this, but sometimes, less is more.

Look at it this way: you just made that special cream sauce to accompany a meal and the first thing everyone says upon tasting it is "Wow, I love brandy in cream sauce!".
Probably means you used too much brandy.
When they say "Hey, what's your secret ingredient, mine never tastes quite the same when I make it?", that means you hit the sweet spot :)

Basil in beer does work: I had a wonderful Basil Berliner Weisse at Borefts this year.
Agreed on the subtlety point, but I was thinking more of ingredients where the less you use the better because the "sweet spot" is actually zero.

You have convinced me to try the basil one, though. I haven't seen it yet, but I did pick up a bottle of the SeaBuckthorn, and I'm looking forward to trying that one out.

1624
Ingredients / Re: specialty malts for brown ale
« on: October 27, 2015, 04:10:59 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.
If you're not using roasted malts, then what's going to make it brown? A 100% Munich beer is going to be light amber in color at best.

1625
General Homebrew Discussion / Re: First wort hopping and whirlpool
« on: October 27, 2015, 03:51:42 PM »
I dont think its a flip-switch situation. 170F boink, no AA... 171F boink, lots of AA. When I say that I chill to 170 I actually chill to 180 then shut the water off and it slids down to 175-170 before stabilized. I drop in the hops and set timer. If the temp hits 160 I hit the flame. With this method I get super flavor and aroma with no extra bitterness that I can notice. Would a lab prove me wrong? Dunno, I doubt it
I'm sure you'll get some additional measured IBU's, but the question is whether it is detectable by your palate rather than just at the lab. Maybe if you use a metric crap-ton of hops in a low IBU beer you might get enough to notice, but most real-world scenarios are likely to fall below the typical detection limit.

1626
General Homebrew Discussion / Re: soaking oak cubes in red wine
« on: October 27, 2015, 03:47:08 PM »
Quote
the wine will take up oxygen and "spoil"

I have made over 1200 gallons of wine, and have never had an oxidation issue from adding oak chips (which have a much higher surface area than cubes, thus more opportunity for oxidation)
I don't think the oxidation concern if from the oak itself, but rather from pouring the wine into another vessel in open air. It is the exposure to air that is the concern.

1627
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 03:37:11 PM »
Thanks for the great review, Jim. This was my IPA for the BrewUnited competition, which had a limited ingredient list. You needed to use Pils, Munich, Flaked Wheat and 60L Crystal as your only malts, and needed to use exactly two hop varieties from a small list of choices.

Centennial was the only remotely IPAish hop on the list, so that is where the bulk of the hop character came from. I used a small addition of Northern Brewer at 60min to meet the 10% of the hop bill requirement, then I whirlpooled 6oz of Centennial at 195F for 45 minutes to get a moderate amount of additional IBU's while extracting flavor and aroma. There were 2oz of Centennial in the dry hop as well (3 gallon batch).

I never use Centennial in IPA's, nor do I typically use it as a single hop. That is mainly because so many commercial brewers use it, and I prefer to make stuff at home that I can't buy at the store. I was surprised at just how much dank/resin/pine I got out of it in addition to the usual C-hop citrus.

Jim, I'm not sure what the note was that you couldn't place, but I used CaraMunich III as my crystal and BRY-97 for yeast. Maybe it's one of those?

1628
Ingredients / Re: specialty malts for brown ale
« on: October 26, 2015, 11:15:44 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

1629
Brett is what you may potentially have to worry about. It can create a biofilm that may allow it to survive your normal cleaning and sanitization regimens. I have heard of others using the same plastic fermenters for both clean and wild fermentations, but many brewers (inclusing myself) keep clean and wild plastics segregated in the brewery.

1630
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 10:13:43 PM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.
Had a productive afternoon. Got these ciders done, plus got some Sinebrychoff dregs started up, plus got a batch of 10-minute Berliner Weisse started up. In the immortal words of Brad Smith, I'm well on my way to having "a great brewing week".

1631
General Homebrew Discussion / Re: Experimenting with hops
« on: October 25, 2015, 06:02:49 PM »
I prefer to go the extract route for this because it is so much quicker. There's no mash, and a 15-minute boil is all you need. I'm brewing 4 single-hop batches later this week and I will be done in less time than a single all-grain batch.

1632
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 05:56:47 PM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.

1633
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 25, 2015, 03:22:23 AM »
Glad you're liking them, Jim! The Smoke & Dagger is amazing with BBQ. I've never been a big fan of Rauchbiers, but the smoke is balanced just right for me in this beer.

1634
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 25, 2015, 03:10:35 AM »
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time.

I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.
Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info  ;)
Maybe it's the power of suggestion, but I'm picking up some definite ale-like characteristics from the Sinebrychoff in my glass right now. In particular, there's this almond/stonefruit character that is distinctly British ale-like.

There was a fair amount of sediment in the bottom of the bottle. I think I'll try stepping it up to see if there's any viable yeast in there. If there's a thick meringue of krausen, then it may indeed be Ringwood. I'd be amused if after the multiple discussions about where to get true Ringwood cultures the answer turned out to be a Baltic Porter from Finland.

1635
Other Fermentables / Re: zombie killer type of cyser
« on: October 24, 2015, 09:53:38 PM »
I use nutrients. I feel that it minimizes the "fartiness" that develops in a cider fermentation and helps get you to a drinkable result sooner.

Pages: 1 ... 107 108 [109] 110 111 ... 413