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Messages - erockrph

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1636
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 07:49:10 PM »
I've been hitting a number of different bottle shops to find some good locals for Toby. I don't usually think about it much but wow do we have a lot of locals.

Bottling this weekend and hoping to ship next week. Still not 100% on what going in.
I'm in a similar boat, except I don't drink a heck of a lot of commercial brews. We've had quite a few locals appear on the scene recently, but I have to admit that I'm not familiar with a lot of it. I'm going to need to do some homework before I ship to Jim. Tough work, I suppose  ;D

I'm probably not going to be able to ship for a few more weeks. I have a few things in the pipeline that I'm waiting on, but I have some solid backups if they're not ready for primetime.

1637
  I recently made a 100% RedX beer (well, 100% base malt along with some british crystal and Special B) and I probably should have mashed it lower than 150 because it's very malty and it doesn't finish quite as dry as I would like.
First off, I would implicate the British Crystal and Special B as the likely culprits for your beer not finishing as dry as you'd like.

I recently brewed a mainly Red X hoppy lager that finished very crisp and dry. Since Red X has a similar diastatic power to Munich malt, it will convert itself, but I like to include a small amount of Pilsner malt to boost the enzyme content (since I BIAB, my mash is pretty thin - this may not be necessary on everyone else's system). I mashed at 149F, which is a few degrees lower than my usual 153F, but not as low as I go for Belgian ales or really big barleywines. I targeted 120PPM of sulfate, which is noticable but not crazy high. IBU's were probably in the 40-45 range (I made some last-minute substitutions, so I don't recall the exact amount).

Anyways, sorry for the rambling respone to your rambling question  ;D Basically, mash temp was just a small portion of the steps I took to ensure that my beer finished as dry as I wanted. Grist is probably the biggest factor, but mash time/temp (and knowing how that works in relation to your system), water treatment, and hop selection and usage all come into play. You can pick any one of these factors to adjust if you want to help dry out your recipes. Depending on your system, mash temp doesn't necessarily need to be the first choice.

1638
Commercial Beer Reviews / Re: Farnum Hill "Dooryard" cider (Batch 1502)
« on: October 02, 2015, 10:10:50 AM »
Eric, is it only sold in NH?
I've only ever seen it in the state liquor/wine outlets up there. I'm not sure if they distribute out of state.

1639
Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 10:09:52 AM »
If you wanted to use personal lubricant, you might be better off with a silicone-based lube rather than water.

Are you saying I need to go back to that supermarket?  :-[
You should walk right up to the counter and ask to exchange it for a different type. Do it very loudly so everyone in the store knows about it, too  ;)

1640
Yeast and Fermentation / Re: US-05 at low temp
« on: October 02, 2015, 10:06:30 AM »
I have never had a beer made with US-05 that I actually liked.
To me, it's the same thing as US 2-row and Cascade/Centennial hops. It's just fine. I like the beers it makes. But I can go to the store and pick up literally hundreds of other beers that taste similar.

It's a great "emergency yeast" for impromptu brewdays, but if I'm going to brew for myself I'd much rather choose something that's different than the majority of craft beer out there.

1641
Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 09:51:22 AM »
I'm pretty sure KY isn't going to help as it is water based and will evaporate rather quickly.

I use the same goop that I use to lube the O-rings on my home water filter. It's a bit thicker/stickier than vaseline, but it is silicone-based. Regular vaseline is petroleum based and is probably a bad idea as well, as it may weaken your o-rings over time.

If you wanted to use personal lubricant, you might be better off with a silicone-based lube rather than water.

1642
Commercial Beer Reviews / Farnum Hill "Dooryard" cider (Batch 1502)
« on: October 01, 2015, 08:48:48 PM »
It's not often that I have a cider that really blows me away the way a top-notch beer does, but this cider is quite remarkable. Farnum Hill makes some great ciders, but this batch of Dooryard is a standout, even for them.

What really stands out with this cider for me, is that for all the complexity the apple character is always at the forefront. A big turnoff for a lot of dry ciders I've tried is that they seem more like a dry wine first, without much apple behind it. This is definitely apple-first and something I want to put down in quantity

The nose is clean apple, with bright citrus and background notes of pear and floral aromas. On the palate, you get off-dry sweetness with moderate tannins and bright acidity. The acidity is clean citrus, yet soft, and well-balanced by tannin. It almost reminds me of a softer gueuze, minus the funk.

The apple flavor never disappears from beginning to end, with notes of lemonade, passionfruit and SweetTarts coming in and out. The body is fairly thin, but the tannins and prickly carbonation keep it from being watery. The finish is drying, with lingering acidity and apple skin.

I think this batch is in pretty short supply, but if you see this in a NH state liquor store I would snap it up right away. Great stuff!

1643
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 01, 2015, 05:09:04 PM »
I found the nutrition info for the frozen pulp on the Wegman's website, so I'm guessing that they carry it there. Maybe Whole Foods has it, too?

Personally, I'd rack onto the pulp in secondary. That might help keep the mess down.

1644
Extract/Partial Mash Brewing / Re: New Guy And Flavor Profile
« on: October 01, 2015, 04:16:58 PM »
The only way to build your flavor palate is by experience. I'd recommend taking a proven/known recipe (Brewing Classic Styles is great for this), and brewing it a few times making one change at a time (like swapping out 1 hop or malt variety) and seeing how that changes the recipe.

Also, the ingredients section of How To Brew is a decent primer to at least understand what the various ingredients are.

Welcome to the hobby and the forum! Don't hesitate to ask questions here. You will get a lot of helpful replies.

1645
Ingredients / Re: The use of Torrified Wheat/Wheat Starch
« on: October 01, 2015, 11:04:21 AM »
I'd say the wheat plats very little to no part in the foam.  It's more likely due to proper brewing techniques.  Look at Duvel, for instance...about the best foam stand there is and nothing but sugar and pils malt.  Check out this great article....http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques
Good point, Denny. Putting my skeptic hat on, I'd be willing to bet that whoever wrote these recipes either needed a boost because of issues with their brewing technique, or copied the recipe from someone who did.

1646
Ingredients / Re: The use of Torrified Wheat/Wheat Starch
« on: October 01, 2015, 05:08:46 AM »
I use torrified wheat in my English ales quite a bit, and it will definitely do wonders for your head. The extra proteins from unmalted wheat kind of make up the difference when you're using simple sugar for a good portion of your malt bill. I would imagine that it does the same thing in Belgian styles.

Torrified wheat has a bit of a nutty character that I equate with English ales. Flaked wheat does the same thing as far as building head goes, but it is a bit more neutral/grainy in flavor. I've never used wheat starch, so I'm not sure what that does or how it tastes.

1647
The Pub / Re: Winemaking resources
« on: October 01, 2015, 05:02:55 AM »
Thanks for sharing those! I keep saying I need to dabble in some winemaking, but I never got around to it. I'm sure I can pick up some things that will improve my meads and ciders, even if I don't jump into winemaking with both feet.

1648
All Things Food / Re: Growing food - The Garden Thread
« on: September 30, 2015, 07:37:48 PM »
I highly recommend this variety of blackberry:
http://noursefarms.com/blackberry-plants/prime-ark-freedom/

It was our first year with it, but it grew really well in less than ideal conditions, and the berries we got this year tasted incredible.

From Norse, I'm assuming you're getting bare root plants? And you got berries the first year? When are you planting? I ordered currant plants in pots to cut down on the planting to fruiting time and will be planting them tomorrow so they can get established (still mid 80s here for some reason). Thoughts on planting times for blackberries/raspberries? (Also thinking about picking up some Heritage raspberries.)
If you're growing your own raspberries I highly recommend Anne. Golden raspberries are hard to come by unless you grow them yourself, and the flavor is spectacular.

Outside of wild brambles, the best blackberries I've had (flavor-wise) were boysenberries. I only have a couple of plants that are still around, and I haven't been able to save enough for jam the past few years - they all get eaten between the garden and the house.

1649
The Pub / Re: Whiskey
« on: September 30, 2015, 07:28:43 PM »
He is right about that. The issue is are they worth the price of admission or not. ;)

Had a really good Japanese whiskey the other night, Hakushu 12 year. Currently looking for a bottle to take home. ;)
Interesting. I've only ever seen Suntory in my travels. I thought it was good, but nothing special for the price.

1650
Beer Recipes / Re: pale ale 3.0
« on: September 30, 2015, 07:20:35 PM »
Should be good. I like the continental malts in this style as well. You going with Chico, or do you have another yeast in mind?

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