Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - erockrph

Pages: 1 ... 108 109 [110] 111 112 ... 296
Kegging and Bottling / Re: Bottle Labels
« on: July 30, 2014, 06:50:05 AM »

I've also used the 3*4 inch shipping labels. They are a perfect size for beer bottles. Laser is critical though as ink jet ink will run when wet or even damp.
Avery has a new type of label stock that is designed to let you put a new mailing label over an old one without any of the lower layer showing through. This is nice and thick and makes a really nice bottle label.

Kegging and Bottling / Re: Bottling questions
« on: July 29, 2014, 06:12:49 PM »
Yes, I don't know the dimensions of my hose or siphon, but if I don't run hot water over the hose, it would never go over the racking cane section
+1 to getting the hose warmed up prior to insertion

General Homebrew Discussion / Re: Ugly Baby Cure
« on: July 29, 2014, 06:28:38 AM »
When I taste almond in a beer I think oxidation. 
Unless of course they put nuts in the beer.

Same here, but then I remember that some yeasts produces aldehydes that seem like almonds (Benzaldeyde in particular). So I guess that depends on the yeast strain.
To me its like a dryer, nuttier version of the stone fruit note I get from other English yeast strains.

All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 29, 2014, 05:22:53 AM »
Good points all around. There is a gap (sometimes a sizeable one) between what happens under controlled conditions in the lab and a drinker's experience when consuming a beer. We don't taste with HPLC or GC/MS. Good, controlled experiments are necessarily narrow in scope to give useful results. But there are literally hundreds of confounding variables in brewing that pose barriers to applying these results universally.

Like all applied sciences, experimental results can't be viewed in a vacuum. If experimental results do not match real world experience, then that's a sign that there's something else going on. Which calls for more research, ad infinitum.

Ingredients / Re: Blackberries in a Saison with Brett
« on: July 28, 2014, 11:51:26 PM »
I've experimented with blackberries a bit and I've never been 100% satisfied. You need at least 1 pound/gallon to start getting blackberry flavor, but I've never really gotten the rich berry flavor that I'm looking for. You will get tartness and tannins, though. And that might work pretty well in a Saison.

Let us know how much you used and what you got as a result.

General Homebrew Discussion / Re: Ugly Baby Cure
« on: July 28, 2014, 11:31:30 PM »
WLP037 - Yorkshire Square strain. I haven't heard confirmation that it is specifically the Sam Smith strain, but it tastes damn close to me. Unfortunately, it's not a year-round strain. It was last available this past Jan/Feb.

It's the most flocculant yeast I've ever seen. It makes 1968 look like a hefe strain - it's super chunky and drops like a brick. I don't know if I would have used the "almond" descriptor for it, but now that you mention it that's a perfect description of some of the fermentation character I get out of this yeast.

Kegging and Bottling / Re: lowering carbonation
« on: July 28, 2014, 11:00:18 PM »
I wouldn't waste your time. For a properly-filled bottle you aren't going to lose much carbonation doing this. You're only going to be venting off whatever excess CO2 pressure has built up in the headspace, not what is dissolved in the beer. It has taken me 4-5 vent cycles to get a beer to go down what was (in my best estimate) maybe 0.2-0.3 volumes of CO2.

If you do try it, I'd recommend simply lifting the edge of the cap with an opener very slowly until you hear the CO2 start to vent. The cap should reseal on its own when you release the opener.

Kegging and Bottling / Re: Bottle Labels
« on: July 28, 2014, 10:48:04 PM »
+1 to Grog Tags. Their stuff is great quality.

If you want to design everything yourself and just want a specific label stock, then has a bazillion choices, and all are high-quality. I have used their clear 3/4" dot labels for bottlecaps quite a bit. But they also have waterproof labels, fabric, etc.

Extract/Partial Mash Brewing / Re: Late extract addition
« on: July 28, 2014, 10:34:15 PM »
Hmm. I wonder how true this is, not doubting the study but ive always been told otherwise. Im interested to see what some of the very experienced brewers think about it

A) IBU calculators are pretty much a crapshoot. At the homebrew scale they're just a tool to help get you in an initial ballpark and then dial in a recipe. None of them are super accurate over a wide range of conditions.

B) IBU's are just a lab value. There is a lot more going on with a beer's bitterness than just IBU's. I've brewed a beer that measured 98 IBU's, but tasted like a smooth 60 IBU beer to me. Then there are other beers in the 40-50 IBU range that taste harsh. IBU's are just one piece of the puzzle. You need to brew to your palate more than a somewhat arbitrary number.

Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 28, 2014, 11:52:26 AM »
+1 - It should be phrased as "SUBSTITUTE sugar to dry it out"

All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 27, 2014, 09:57:11 PM »
I really hate to get involved in flame wars, which is why I spend my time on this particular forum, but I feel the need to chime in on a few things.

First of all, if there's anything I've learned from Denny it's not to take anyone's word for anything and to try it out for yourself. Oftentimes my results are in line with Denny's, but not always. In the end, I do what works for me. I've certainly never felt like Denny's way is the only right way.

As far as the other experts mentioned, I certainly trust Charlie Bamforth, but keep in mind that he is most concerned with the scale and procedures at the commercial size. That doesn't always extrapolate well to the homebrew scale.

And the Yeast book was mentioned. I don't know how anyone could quote Jamil and try to use that to discredit Denny. Don't get me wrong, I have learned a lot from Jamil over the years and there's no doubt that he has been a tremendous asset to the homebrew community. But all the disparaging comments made about Denny in this thread could be applied just as equally to Jamil.

As far as starters go, if I'm taking the time to determine how much of each ingredient I'm using in a recipe down to the ounce, why would I pitch a couple of liters of light DME that was fermented way too hot? Decanting seems like a no-brainer to me.

Just started my boil timer just after midnight on a batch of Oktoberfest. I didn't think I'd get any brewing done this summer, but I needed to make time so I can have more fest ready for October.

General Homebrew Discussion / Re: Water
« on: July 27, 2014, 09:20:00 PM »
I am lucky enough to have a well with a very low mineral content. I input my well profile into Brewer's Friend and Brunwater, then adjust to fit the profile I'm looking for.

I use gypsum in my hoppy beers. I use a combo of gypsum, CaCl and kosher salt in my malty or balanced beers. Then I adjust my mash pH to my target using lactic acid or baking soda if needed.

I used to play around with my water a lot more to match a specific profile, but now I just K.I.S.S. 90% of the time. Just like in cooking, if you taste the salt(s) then you used too much. In the right amounts they just amplify certain flavors.

General Homebrew Discussion / Re: New to HomeBrewing
« on: July 27, 2014, 11:42:35 AM »
One thing nobody mentions is that you can simply brew smaller batches and still be able to move to AG with most of your extract setup. Since I'm the only one drinking in my house, 3 gallon batches suit me just fine, and I can still brew on my stove and chill in my sink.

Since the wort spent 14 days in primary and 18 days in secondary, I would have thought the temperature would have returned to ambient.  Your thoughts on that, please.

I used 98 grams sucrose in 4.5 gals and was looking for about 2.2 volumes carbonation.
Even though you're above ambient at the peak of fermentation, the yeast is still actively producing CO2. For priming sugar calculators you want the highest temp the beer reached after the yeast finished producing CO2, since any offgassing will not be replenished at that point. If you're not using temp control, then you're looking at a degree or two above ambient, tops. So ambient is good enough for those calculators, IMO.

Pages: 1 ... 108 109 [110] 111 112 ... 296