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Messages - erockrph

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1621
Ingredients / Re: 2012 Hop Crop?
« on: November 01, 2012, 08:49:43 AM »
Am I the only one who shops at http://yakimavalleyhops.com ? Good prices and I usually have my hops in 2 days. Plus they take paypal.

Plus great service and a good selection. And they are very responsive to questions, especially on their Facebook page. I'm a big fan.

1622
Yeast and Fermentation / Re: Long-term sour starter
« on: November 01, 2012, 08:26:04 AM »
Good point. I can't believe I didn't think of that. Since I'm only planning on using 3 or 4 different beers for this, it should be fairly easy to keep separate starters going for each of them until I'm ready to start using them. Thanks!

1623
I can't really speak from experience, but to me a sherry-like note would point to oxidation. Is there any way your bottled beers could be picking up some oxidation?

1624
All Grain Brewing / Re: Will Double Crush Improve Efficiency?
« on: November 01, 2012, 08:08:17 AM »
typically 2 gallons.  i put the grain in a bag, and put this in my igloo cooler. i use the electric kettle to heat 4 gallons of water (right to the brim) and what i don't use in the mash i keep in another pot or cooler if needed. then i just drain the cooler back to the kettle to target about three gallons. boil down to 2.25.  ish.  still working some of the kinks out.

I do nearly the same thing. I don't have a mill, so I'm at the mercy of where I get my grains crushed. I generally hit 80% brewhouse efficiency when I get my grain crushed from NB or AHS. The guy at my LHBS insists that I don't want to crush my grain twice and that his mill gap is set perfectly. (He also insists that I need to move up to fly-sparging when I "get serious" about doing all-grain) I generally hit the low-70's efficiency when I have to get my grain from him.

FWIW, I've never noticed any astringency in my beers regardless of how the grain is crushed. Of course the majority of my beers use quite a bit of hops, so I don't know if I've even brewed anything where I could distinguish much astringency from the grain versus hop tannins.

1625
Now that I have power back, I can bottle my Porter. I'd like to get one more brew started before hunting season, but time is pretty tight right now. This will probably be all she wrote for a few more weeks for me.

1626
The Pub / Re: Zombie apoclypse survival....
« on: October 31, 2012, 10:09:43 AM »

1627
Beer Recipes / Re: Avery IPA recipe
« on: October 31, 2012, 09:43:52 AM »
I a circulating whirlpool required for hop standing or can you merely "steep" the hops after flameout?

I don't know if you may get better results from whirlpooling during a hop stand, but I just do an extended hot steep with good results. I'll give everything a good swirl with a spoon as soon as I add my flameout addition, then cover and let it sit.

1628
The Pub / Re: Sandy
« on: October 31, 2012, 08:11:45 AM »
It was windy up in NH but not a ton of rain that I could tell.  Lost power for about 26 hours, but we tend to lose power if a gnat farts in Montana.

Glad to see people weathering the storm.  Next summer's project...standby generator for the house.  I'm sick of hauling the portable generator out into the storms, and filling the thing every 12 hours.
 

We got our power back after about 24 hours ourselves. I'm with you on the generator thing. We've lost power for an extended period of time at least once each of the 3 years we've lived in this house. I have a 1000 watt generator that is just enough for the fridge and freezer. It sucks not having heat or water. I can't even light my fireplace since it has an electronic ignition.



Cable/Phone/Internet is still out though.  No big deal...baseball is over, the Pats have a bye week, and the NHL is locked out...what is there to watch anyways...the NBA ::)?
No love for the Celtics?  :D

1629
Beer Recipes / Re: The Avery Whirlpooling discussion got me started....
« on: October 31, 2012, 08:06:29 AM »
think I should add one more ounce of high alpha as FWH?

Can't hurt, but that's my palate.

On a side note, I've never used Simcoe as FWH or bittering in fear of the dreaded cat pee. Have you used it as FWH before? Ever got any cat pee flavors? I'm working on a dank/piny IPA with Simcoe/Chinook/Columbus. I'd love to FWH with some Simcoe, but I've heard a few reports that boiling Simcoe too long can give some cattiness.

1630
Thanks for the info, Martin. I've heard some mention that flaked barley could be considered to be a cheaper substitute for CaraPils as far as adding body goes. I will definitely play with it, but it's good to be aware of a potential drawback to be on the look for. It sounds like CaraPils may still be the way I want to go for my hoppy session beers.

1631
Yeast and Fermentation / Long-term sour starter
« on: October 30, 2012, 08:56:30 PM »
After spending the summer doing some tasty research, I've picked a few commercial sour brews that I want to use to start my "house culture". I made a couple of liters of starter wort which is now sitting in my newly-designated "dregs bucket", and pitched some Girardin dregs a little while ago. I plan on slowly adding dregs from a few different beers over the next few months and will probably brew my first sour beer using this starter in the early spring.

Does anyone have any tips on how to manage a house culture like this? I'm planning on pitching about half when I use it and topping off with fresh wort. I'm kind of wondering what to do if I get a pellicle. I'll probably be pitching new dregs every few weeks - do I not want to mess with it if I get a pellicle? Can I still pitch from it if I have an active pellicle?

1632
Beer Recipes / Re: The Avery Whirlpooling discussion got me started....
« on: October 30, 2012, 08:33:39 PM »
There is a thread on the Northern Brewer forums from someone who brewed a hop-stand only IPA recently. He reported getting more bitterness than expected and less aroma than he hoped for. I think your dry hops should cover the lost aroma part. As far as bitterness goes, you really just have to make your best guess and then adjust based on your palate.

At first glance, I'd say your hop schedule looks pretty good to me. I'd roll with it and take some detailed notes.

1633
Ingredients / Re: 2012 Hop Crop?
« on: October 30, 2012, 05:26:57 PM »
Hopsdirect is starting to release 2012 pellets this Friday, starting with Centennial and Cascade. Farmhouse Brewing Supply has 2012 pellets of Simcoe and Amarillo already available.

Already sold out!

They do have some Riwaka in stock, though. (limit one 4oz bag)

1634
Yeast and Fermentation / Re: high final gravities
« on: October 30, 2012, 05:19:34 PM »
Please make a yeast starter.  Check out www.mrmalty.com for lots of info on yeast starters.  Happy yeast make happy brewers.

A 1.020 f.g is pretty standard for a 1.080 o.g.  You may need to swap out some malt for sugar to lower the final gravity.

+1 on both points. If you really don't want to make a starter, pitch 2 packs of dry yeast instead. One white labs vial is not going to be happy chewing down a 1.080 beer.

What style of beers are these? For things like IIPA's and Belgians, I would generally target about 10% of the fermentables to be from simple sugars. For something like a doppelbock or RIS, 1.020 is a perfectly acceptable FG in my book.

1635
General Homebrew Discussion / Re: food grade buckets ???
« on: October 30, 2012, 05:11:29 PM »
Do I sense a pickle porter in the works? ;D

Hmm, sour mash with lots of Summit & Sorachi Ace, maybe?

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