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Messages - erockrph

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1621
General Homebrew Discussion / Re: One happy dad
« on: March 15, 2015, 08:26:07 AM »
I was at a brewpub with my 4 year old a few months ago. They were in the middle of a brewday and you could smell it. Right after the first hop addition went in, my son told me "Oh Daddy, I smell hops!". That was a big "proud dad" moment for me.

1622
General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 15, 2015, 08:12:33 AM »
So is the process to boil and chill water then in the fermenter, or tap water straight into the fermneter? Or something else?
I prefer bottled RO water for this if I'm doing it intentionally. I consider sealed bottled water sanitary for my purposes, and if you don't need to worry about adding a significant amount of minerals back into your beer at that point.

Having said that, I have used water right out of my tap with no issues to speak of.

1623
Other Fermentables / Re: DAP, Go-Ferm, Fermai-K, Oh My!
« on: March 14, 2015, 11:47:06 AM »
I know that Go-Ferm doesn't contain any DAP, while Fermaid-K contains some, but otherwise I'm not sure what other differences there are specifically. The MSDS doesn't have anything specific.

Do you have any other yeast nutrient around? I have substituted the Wyeast nutrient that I normally use in beer and starters with good results. Otherwise I'd go with the GoFerm if you have no other options.

1624
Commercial Beer Reviews / Re: Orval - disappointed
« on: March 14, 2015, 07:58:58 AM »
Thanks for bumping this old post. This is great info here.

1625
Commercial Beer Reviews / Re: Stone's new beer sounds terrible
« on: March 13, 2015, 12:20:13 PM »
Good eye Eric. It reminded me of your insane 1 gallon stew.
The pellet version of that still hasn't dropped clear enough to add the dry hops - 11 months later and counting.

1626
Commercial Beer Reviews / Re: Stone's new beer sounds terrible
« on: March 13, 2015, 12:00:12 PM »
Since the article is tagged "almost factual", I'm pretty sure it's a parody. Especially judging by the rest of the articles with the same tag on that site:

http://www.sandiegoreader.com/news/sdqt/

1627
Ingredients / Re: Anyone tried FWH for extract with steeped grain?
« on: March 13, 2015, 11:56:23 AM »
Does first wort hopping make for smoother bitterness in extract/steeped grain brews like it reportedly does for all grain?  Hops added while steeping grain or??

I do it after I've steeped the grain but before I add the extract.

Same here. But most of my extract batches are 15-minute boils now. In those cases, I treat the "FWH" addition as a 20-minute addition.
Yeah, I'm doing 60 minute boils with extract.  Seems stupid.  15-30 minute boils should do the job with extract!  Just need to adjust the hop IBUs.  I'm going through the learning curve. :P
Even though I mainly brew all-grain, I usually do a handful of extract batches every year because it's so quick when you're only boiling for 15 minutes. Here's some good info on this process:

http://beerandwinejournal.com/15-minute-pale-ale/
http://beerandwinejournal.com/speedy-homebrewing/
http://www.basicbrewing.com/index.php?page=may-26-2011---15-minute-american-ale

1628
The Pub / Re: Electrical question for the smart folks
« on: March 13, 2015, 10:32:02 AM »
What he said, except a solid-state charger is going to be more like 99% efficient.

Also, whatever you're trying to do, it doesn't sound practical. Assuming you can get 1 A at 6 VDC in direct sunlight, you'd still need 400 hours of direct sunlight to charge the batteries. And 6 W is a big solar panel - roughly the size of a sheet of paper. To charge the batteries in an 8-hour day you'd need an array of panels totaling at least 300 W. Which would probably be on the order of 5 ft on a side.
I'll defer to the experts on the technical side, but I will definitely agree with Sean's assessment on the practicality side.

My driveway is lit by a 20W LED array flood lamp run off a 12V battery "on loan" from my trolling motor. That is charged off a 25W solar panel (it's about 16"x20" in size). In the winter, I am lucky to get about 5-6 hours of light out of it on a good night. In the summer, I might get closer to 7-8 hours.

1629
I am interested to hear your results. I think one of the big reasons that so many brewers are hesitant to pitch the full volume of a rather large starter is because for a fully-attenuated/finished/flocculated stirplate starter there is a large risk for oxidation in the starter beer. I have to believe that the risk for oxidation is minimal for a shaken-not-stirred starter pitched at high krausen, because the yeast are still working and there is not a continuous introduction of O2.

You said that the starter beer tasted good, so right there that tells me that you are in good shape. Keep us posted!

1630
Yeast and Fermentation / Re: keep a starter
« on: March 13, 2015, 08:34:58 AM »
Since I brew smaller batches, I often have some starter left over if I make one. Just as you mentioned, I treat it the same as yeast harvested from any other beer - stored in a mason jar in the fridge. I re-prop it if it's sitting around longer than a week or so.

1631
Ingredients / Re: Anyone tried FWH for extract with steeped grain?
« on: March 12, 2015, 02:54:39 PM »
Does first wort hopping make for smoother bitterness in extract/steeped grain brews like it reportedly does for all grain?  Hops added while steeping grain or??

I do it after I've steeped the grain but before I add the extract.

Same here. But most of my extract batches are 15-minute boils now. In those cases, I treat the "FWH" addition as a 20-minute addition.

1632
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 10, 2015, 10:02:05 AM »
In my experience there is a difference. 50 IBU of FWH, 50 IBU of hop bursting and 50 IBU of early boil additions do not seem the same to me in the same beer. They are all good practices that have their place in different styles. I would worry less about the estimated IBUs to a recipe than how the hops are arranged in the recipe to create the best bitterness and flavor/aroma for the recipe.
My mantra with any brewing calculation is that the best use is to give a baseline for a recipe so you can compare apples-to-apples for dialing it in. Once you brew a recipe, then you have an idea of what 50 IBU's taste like for that given recipe and you have a target to adjust from.

1633
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 09, 2015, 10:02:32 AM »
An IBU is simply a lab value that is used as a surrogate indicator for the bitterness of a beer. There is a lot more going on in your mouth than a single spectroscopy value can report. While I don't necessarily buy into the whole low cohumulone = smoother beer argument, I do feel that not all IBUs are created equal. Or to restate that a bit, that the taster's palate will not necessarily perceive the same bitterness experience with two beers that measure the same IBUs in a lab.

I sent a massively all-whirlpool hopped IPA to a lab to be measured for IBUs. It came back at 98IBU, but it didn't taste like more than 60IBU to my palate -and smoothly bitter at that. I can't say for sure what was going on. It could have been that the massive fruit hop flavor skewed my perception, or there could be some chemical changes going on. But I do feel pretty strongly that whirlpool hops do not seem as bitter to my tongue.

1634
General Homebrew Discussion / Re: Session Saison?
« on: March 09, 2015, 07:35:46 AM »

My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.
Short detour here- do you get apple or pear from 3711?  I'm drinking my saison and I'm hoping it's not acetaldehyde.  The flat gravity sample was pepper and fruit, but not apple.  Three weeks in the bottle so I was expecting it to be a little green, just not green apple.

3711 is more pepper and citrus so if you're getting a lot of green apple then that's probably not from the yeast's intended character. IMO saison yeast can take a little longer to clean up especially the warmer the beer is fermented. I would give it a few more weeks and see if it improves.
Agreed, although it does tend to have a subdued fruity/banana ester. If it's low enough maybe it may come across as pear or apple?

1635
General Homebrew Discussion / Re: Session Saison?
« on: March 08, 2015, 03:34:21 PM »
My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.

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