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Messages - erockrph

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1636
Yeast and Fermentation / Re: Wyeast Paks arrived swelled
« on: May 25, 2014, 04:49:33 AM »
Do you guys toss the nutrients in with the yeast starter? Seems like it would be a waste not to.

Absolutely. IMO, it's more important in the starter than in the beer itself.

1637
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 25, 2014, 04:47:50 AM »
I know it's been said before, but you take some amazing photos. Like "blow it up and frame it over my bar" quality. If I ran a brewery I'd totally be hitting you up to take pics for my website.

1638
General Homebrew Discussion / Re: New to brewing and I need help!
« on: May 25, 2014, 04:42:34 AM »
Surprised that no one by now has suggest a visit to your local HBS for hands-on advice.  You bought online which is great. But most shops that i go to don't just want to make a sale off of you.  They want to help you, answer questions, show you gear, and ingredients, and how to use them the right way, so that you'll have success and come back.

I'm sure there are some excellent LHBS (Local Home Brew Shops) out there, but not all of them give the best advice. It's definitely worth supporting your LHBS, but don't rely on them as your sole (or even primary) source of brewing information unless you know that they give out good info.

1639
I wish I could send everyone a sixer! The thing I love about this obsession is that everyone has something to bring to the table, and I've personally never engaged in a hobby where the individuals who literally "wrote the book" on the subject, interact with you on a daily basis. Really shows the passion and commitment that everyone has for this thing called brewing!

Agreed. What always amazed me is even though competitions are a major part of this hobby for so many, just about every one will do whatever they can to help you make the best beer possible. It's really a great community.

1640
Beer Recipes / Weizenporter?
« on: May 24, 2014, 06:24:27 AM »
I was listening to a podcast on Dunkelweizen recently and got to thinking (which is always a dangerous thing). How would a hefeweizen yeast work in something like a porter or stout? Nothing beats a slice of chocolate-chip banana bread with a hot coffee for breakfast, and this seems like it would hit that ballpark. I haven't been a big fan of the Belgian stouts I've tried, but I was thinking a hefe strain would be more straight-up banana/clove than a Belgian strain.

I was thinking something like this:

1.055ish
25ish IBU's of Magnum @ 60 minutes

40% Wheat malt
30% Light Munich
10% Dark Munich
10% English Dark Crystal
5% Chocolate Wheat
5% Black Malt

WY3638 @ 62F

Thoughts?

1641
Commercial Beer Reviews / Uerige Doppelsticke
« on: May 23, 2014, 09:21:53 PM »
I try to hunt this down at least once a year, as it is one of my favorite brews. It's like an Altbier crossed with an English Barleywine. There's a nice snap to the bitterness, which is enhanced by a fair bit of minerals. It's rich and Munich-y, with caramel and dark fruit. It is rich a just a bit sweet, but the bitterness balances it out perfectly. Great stuff - well worth hunting down if you can find it.

1642
Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 09:12:12 PM »
Williams Brewing describes bravo as a mix of Columbus and Amarillo with orange qualities. This is what originally interested me. I don't agree with the description...

I don't know about Bravo, but that is a dead-on description of Apollo. Fantastic hop if that's what you're looking for.

1643
General Homebrew Discussion / Re: New to brewing and I need help!
« on: May 23, 2014, 09:07:58 PM »
We should push for the AHA to schedule one of the upcoming conferences for Boston, Providence or maybe Portland (Maine - the other Portland with a great beer scene) so you all have an excuse to head out way to drink visit.

1644
Ingredients / Re: Bravo, El Dorado
« on: May 23, 2014, 10:28:05 AM »
I haven't played with Bravo yet, but El Dorado doesn't do it for me. It's powerful, oily and monotone - a lot like Citra. But instead of the cool mango thing it's straight up sweet fruit - like honeydew or maybe papaya, and maybe a touch of Pez candy. It's not bad, but it's just not my tastes.

Just make sure whatever you brew with it gets bone dry. El Dorado leaves a sweet impression as it is, so any residual sweetness in the beer will be amplified by it.

1645
General Homebrew Discussion / Re: New to brewing and I need help!
« on: May 23, 2014, 10:11:40 AM »
1) http://howtobrew.com - it isn't completely up to date, but at least 95% of the info in there is exceptionally useful.

2) Ask questions on this forum. We've all been beginners ourselves. There are no stupid questions here, and everyone is quite helpful. You've come to the right place.

3) Control your fermentation temperatures. Low-to-mid 60's F is right for most ales. If you have a basement that stays relatively cool, then you're in good shape for brewing in New England.

4) Pay close attention to sanitation

5) Use fresh, quality ingredients

6) Have fun. Don't stress. Whatever happens, you will make beer.

1646
Nothing brewing this weekend. Working Sat/Sun. Hoping to get some time in the garden with my son on Monday.

why is your son in the garden? is he  not allowed in the house?

It's just until he's nighttime potty-trained. Just a little incentive. Coyotes haven't bothered him much (yet).

1647
I used to try to match an exact profile, but now I just focus on the ions that are most relevant to the style I'm brewing. I largely use gypsum and CaCl2, but I like a small amount of sodium in my malty beers, so I will usually add some kosher salt to those.

I've been meaning to experiment with Epsom Salts a bit more, especially in hoppier beers.

1648
Nothing brewing this weekend. Working Sat/Sun. Hoping to get some time in the garden with my son on Monday.

1649
All Grain Brewing / Re: Mash tun, all grain?s
« on: May 22, 2014, 09:20:21 PM »


Home Depot should start bundling these with hose braid...

1650
All Grain Brewing / Re: Mineral adjustment after fermentation
« on: May 22, 2014, 03:54:50 PM »
Have only done this with CaCl2 and gypsum. Haven't tried with Epsom.

Wise choice, otherwise you might end up with some "explosive" results

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