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Messages - erockrph

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1636
All Grain Brewing / Re: Speed Pils
« on: September 29, 2015, 05:04:29 PM »
I have not tried it with Pils malt, but I have done covered, 90-minute whirlpools starting at flameout and ending in the mid-160's using pale US 2-row. I have never picked up any DMS in those beers. I know it's just one data point, but my thought is that once the DMS precursors are gone, then you're all set from that point.

1637
The Pub / Re: Opening day
« on: September 28, 2015, 07:05:33 PM »
Erockrph, can you find yourself on the Pats Fancam?
http://us4.campaign-archive1.com/?u=44d836f0f90d8ce52a0d7da1c&id=d24c8b9689&e=b3298230b3

They got my son walking up the stairs but I'm nowhere to be seen. I was probably getting another beer :)
Wow, that's awesome! I had no idea that existed.

1638
The Pub / Re: Whiskey
« on: September 28, 2015, 07:04:57 AM »
I had some Knob Creek Single Barrel Reserve yesterday while tailgating before the Pat's game. I've never had a barrel-strength whiskey (or whisky, for that matter) that was such a smooth sipper. It still had a lot of sweetness left, and that ended up balancing out the heat and leaving a remarkably rich mouthfeel. This is a dangerous one.

Knob Creek is my "first love" when it comes to bourbon, and this is like seeing her at your 20-year reunion looking hotter than ever. Great stuff.

1639
The Pub / Re: Opening day
« on: September 28, 2015, 06:39:10 AM »
Had some good seats for the blowout yesterday. The only issue was too much sun. Between the keg of my homebrew and the Knob Creek single barrel reserve, we were feeling extra crispy in the stands...



1640
Commercial Beer Reviews / Re: Yellowhammer Brewing Belgian White
« on: September 28, 2015, 06:12:29 AM »
I don't particularly enjoy witbiers, but this sounds like something I'd order a second pint of. Keith, I hope you keep up with the success and expansion so I might get some of your beers up my way eventually :)

1641
Commercial Beer Reviews / Re: Sierra Oktoberfest 2015
« on: September 26, 2015, 11:41:57 AM »
I just had this in a flight of O'fests at a local beer bar and it was quite good, although I did pick up the US 2-row flavor when I had it side-by side with some others. Goose Island's was probably my favorite out of the flight. Two Roads from CT had a nice one, but maybe a bit too much toast in comparison to the others. Weihenstephaner was noticeably lighter in color and seemed like it was primarily Vienna malt. It was also a bit skunky even on tap, unfortunately.

1642
Ingredients / Re: Agave Fermentation
« on: September 26, 2015, 11:20:54 AM »

Agreed. Blackstrap or maybe D-180


Wich would you think has the better flavor? Since I want it more for the flavor than anything else.
[/quote]
It's not so much about which gives better flavor, they're both good but different. D-180 is figs and raisins, while Blackstrap is dark rum and molasses. It depends on what you're going for.

1643
And I wonder what difference it will really make?  Of course, no one will know until these strains are produced and tested on a wider scale, but there's much less variation in lager yeasts than in ale yeasts. I wonder what kind of new flavors can be produced?
I'm with you on this. The great thing about all the new hop varieties coming to market is that there are all these new flavors that everyone wants to use in their beers. For lager yeasts, I can't really imagine I'd want something that produces new flavor profiles.

Now for Belgian/English/Brett/etc. strains, I'm all in.

1644
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 26, 2015, 05:42:20 AM »
My only issue with the shaken not stirred method that Mark uses is the amount of starter wort going into the fermenter. I understand it's not nasty wort like that from a stir plate or constantly aerated starter, but it's still a large amount going into a 5 gallon batch.

I limited mine to a qt.  My OCD side says that's still too much, but we'll see.
Right, what makes this work is both the smaller starter size, and pitching it at high krausen so you aren't pitching spent/oxidized wort. I have been using this successfully in my lagers for the past few batches and I think the only change I need to make is to make my starters even smaller. I'm not getting off flavors from the starter wort, but I'm on the fence about whether I'm getting less base malt character from dilution with DME. I've been making 2 quart starters for 3 gallons of 1.050's lagers. I'm thinking of going to just over a quart or maybe just going with the drauflassen method.

1645
General Homebrew Discussion / Re: Fast ipa
« on: September 25, 2015, 10:35:28 AM »
One had lots of diacetyl. … In other words, punished for my hubris. The Wrath of the Titans of Beer.

FWIW, inconsistent diacetyl more likely indicates contamination (specifically Pediococcus) during bottling than anything else.

Yep, pedio can lead to a butter bomb.  Had a sour at a competition earlier in the year that was straight up movie popcorn butter.  Other than that it had a lot of potential, if they would have krauesened it to get some sacc in there to clean it up.

I'm about to send a fast IPA in to the BrewUnited Challenge.  Going for an 11 day turnaround.
Wow. I thought 4 weeks was going to be cutting it close for mine. Good luck!

1646
Ingredients / Re: Agave Fermentation
« on: September 25, 2015, 10:33:45 AM »
Pecan pie is crazy sweet. Ironically, because 100% get turned to alcohol, all these potential sugar/syrups will actually make the beer drier instead of sweeter. I think the focus should be mainly on the specialty malts to0 get the sweetness. I think blackstrap molasses then would give you the most bang for the buck in terms of getting an appropriate associated flavor because its so strong you could only add a little to get the right flavor. I guess I would go fairly heavy on crystal/carmel malt and a little blackstrap in secondary and pecan extract.
Agreed. Blackstrap or maybe D-180

1647
Ingredients / Re: Sugarcane
« on: September 25, 2015, 10:32:36 AM »
You probably need to account for the vegetal matter and any tannins and other flavor compounds contributed beyond the sweet extract from the cane.

I'm not an expert on sugar production but I believe the sugarcane is usually pressed to extract the sugar and that would be the essence of what you want rather than the woody aspect of the cane.
I think the tannins might be what he was going for, though.  That would be what I would be looking for if I was aging an imperial stout on it.  It would be more for a different barrel aged character than an additional sugar.

But yes, they press the cane to extract the raw 'sugar' and then process it and refine it to varying degrees depending on their end goal (molasses, syrup, raw sugar, refined, etc.).  The other parts of the stalk wind up being various other products (e.g. bagasse can be used as fuel or can be turned into paper).
For a Cachaça- or Caipirinha-inspired mead, I think I'd sorbate/sulfite first, then rack onto sugarcane chunks for aging. This way I would get that "wood"-aged character, plus extract some sweetness. A lot of places garnish Caipirinha's with a sugarcane sliver swizzle stick, and I can't help chewing on it afterwards. That woody/grassy/tannic note would certainly have its place. I'd try to hunt down raw cane juice for further backsweeening if needed.

1648
Yeast and Fermentation / Re: Rehydration/wort temperature
« on: September 25, 2015, 06:55:34 AM »
I gave up rehydrating a long time ago since my beers were turning out just as good when I just sprinkled my dry yeast on top of my wort.

How much lag are you seeing, and (much more importantly), how are your beers turning out? Dry yeast does tend to have a bit longer of a lag time than a fresh starter of liquid yeast, but as long as your sanitation is good that shouldn't really have an impact on the finished beer.

1649
All Things Food / Re: Indian Food
« on: September 24, 2015, 06:40:31 PM »
Denny, I think this might be helpful too. I have been putting scaled down recipes of some of our popular meals where I work on our website. They are all vegetarian and several are Indian. They are normally prepared for up to 140 people so they are meant to be fairly straightforward and made from readily available ingredients.
 http://www.dharma.org/resources/recipes
Nice! That Aloo Matar Sabji recipe looks like something I'll have to try out in the near future.

1650
Ingredients / Re: Agave Fermentation
« on: September 24, 2015, 05:02:44 PM »
I'd treat the agave like honey. Expect it to ferment completely. Either substitute it for some base malt in your recipe if you don't want to increase the ABV and don't mind a drier beer, or plan on it bumping the ABV if you don't want to cut some base malt out and want a fuller body.

I'd also add it toward the end of fermentation if you want to retain any flavor in the finished beer. Even then, I wouldn't expect much out of it since agave nectar isn't the most powerful flavor to begin with.

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