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 ... 109 110 [111] 112 113 ... 161
1651
Ingredients / Re: spices for Holiday Ale?
« on: October 23, 2012, 12:26:36 PM »
I'd say cinnamon and nutmeg are pretty much standard. From there it's a little more open to interpretation. Vanilla and ginger are pretty safe. Rum and/or bourbon could work. Allspice and clove are options, but I'd be really careful if you go with clove. Orange and lemon peel might be nice.

1652
Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 23, 2012, 10:20:59 AM »
A) What are your preferred hops for bittering an IPA and why?

B) Are there any combinations of hops (or types of hops) that work particularly well together for flavor/aroma? Any combinations that you've tried that don't work well together?

1653
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 23, 2012, 07:26:06 AM »
I've never heard of K-97 before this thread.

K-97 is a dry Altbier strain, similar to WY1007. I haven't tried them back-to-back, but they seem a bit different. They definitely are both strong top-croppers and are pretty sticky. Some people call it a "Koelsch" strain, but some people are wrong. It doesn't have the white fruit (pear/apple) and vinous esters you'd expect from a proper Koelsch yeast. K-97 is much closer to 1007 than to 2565. K-97 ferments cleanly and matures quickly. It's powdery, too, so it needs finings or extra time to drop bright.
You're talking BRY-97 right? That's a west coast strain, it says.  Where are you seeing it being referred to as a Kolsch strain?
http://www.northernbrewer.com/shop/brewing/brewing-ingredients/beer-yeast/danstar-american-west-coast-ale-yeast.html

Nope. K-97:

http://www.fermentis.com/fo/pdf/IB/EN/Safale_K-97_IB.pdf

1654
Kegging and Bottling / Re: Bottle Carbing - Round 2
« on: October 23, 2012, 05:54:32 AM »
My first step would be to invert all the bottles a few times to get some yeast back into suspension, then store it at warm room temp for at least a week. It could be that your yeast dropped out before it finished conditioning.

Also, if you didn't stir your bottling bucked after adding both your beer and priming sugar, then you may end up with a mix of undercarbed and overcarbed bottles. I wouldn't blindly add sugar to every bottle unless you know all of them are consistantly undercarbed.

1655
All Grain Brewing / Re: Boiling down runnings
« on: October 23, 2012, 05:02:12 AM »
Thanks for the feedback, everyone. I think I'm going to get rid of the 2 lbs of C-90, and use a smaller amount (like 1/2 pound or so) of something like Special B or Extra Dark Crystal for a bit of color and flavor.

Instead of regular US 2-Row, I was thinking of something a bit more flavorful as my base malt. Any suggestions? I was thinking maybe Golden Promise or MO.

1656
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 22, 2012, 04:36:52 PM »
The APA is a lot less hoppy than I like mine, but it should be OK. I'm not sure what you were going for with the Pale Ale malt. It needs to be mashed - it's not really going to do anything for you as a steeping grain. The Victory needs to be mashed as well if you're looking to convert it enzymatically, but you will extract some flavor by steeping it, so that should be fine.

I haven't done a spruce ale before, but I have to think that the citrusy Cascade flavor/aroma would probably clash a bit. I'd either ditch the Cascade late hops altogether, or maybe go for something piney like Chinook or Simcoe instead.

1657
General Homebrew Discussion / Re: Re: score or....
« on: October 22, 2012, 03:26:39 PM »
You can always use the Bud for cooking or brushing your teeth.

Cleaning the terminals on your car battery.
Slug traps...

1658
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 09:59:00 AM »
I keep 2 packets of us-05 and 1 or 2 of t-58 on hand for beer and cider, and and a few 71b for mead in the fridge at all times.

1659
Beer Recipes / Re: Roast porter
« on: October 22, 2012, 08:05:02 AM »
Reading through this I see I hijacked a thread. I apologize for that and would like an update on the OPs beer.

No worries. I finally got around to brewing this on Friday. Had a bunch of issues (overshot my mash temp, undershot my gravity, burned my toe, etc.), but the wort tasted great and is bubbling away as we speak. I'll report back once the beer is ready.

1660
Beer Recipes / Re: Banana bread oatmeal stout
« on: October 20, 2012, 12:17:21 PM »
It's the Bavarian Wheat strain. I've never done a side-by-side with the Weihenstephan strain, but I think the phenolics have a little less clove and a bit more sweet spice like cinnamon/cardamom and vanilla.

1661
Beer Recipes / Re: Banana bread oatmeal stout
« on: October 20, 2012, 11:03:05 AM »
I haven't done one, but I've been seriously considering brewing an oatmeal stout using a hefe yeast for the banana and spice flavors. That may be an alternative way to get the flavors you're shooting for. WY3638 fermented in the low-mid 60's gets you some cinnamon and vanilla phenolics to go with the banana esters.

1662
All Grain Brewing / Re: Oyster stout
« on: October 20, 2012, 05:47:31 AM »
I would probably get some shucked oysters, drain out the liquid, pat them dry, bread them and fry them, then serve on a bun with tartar Remoulade sauce and a side of slaw.

Fixed it for ya.

But seriously, the only civilized way to eat an oyster is to shuck it and shoot it. Tabasco is acceptable, but optional.

1663
All Grain Brewing / Boiling down runnings
« on: October 19, 2012, 09:19:13 PM »
I'm starting to think about brewing a spiced beer for the holidays (something similar to Harpoon Winter Warmer). I've also been wanting to try out the technique of pulling off some of the first runnings, boiling it down to a syrup, then adding it back to the boil. I figure this would be a good style of beer to try it with. I had a few questions about how I should go about this.

I found an old clone recipe from BYO with the following grain bill:

9.33 lb 2-row
2 lb C-90
0.5 lb Carapils
OG=1.056 / 5 gallon recipe

I'm thinking I would want to cut the crystal malt down by quite a bit, since I would be getting a lot of the caramel flavor from the reduced syrup. Any idea by how much? Also, how much should I pull off to boil down to a syrup?

I typically do a full-volume mash with no sparge. Am I better off doing a batch sparge instead to get more concentrated first runnings?

1664
Ingredients / Re: 2012 Hop Crop?
« on: October 19, 2012, 04:39:58 PM »
Stan Heironymus said that the German Government has funding to develope new hops at the Hull Research Institute. High Alpha and Aroma hops. They see what is happening in the US and see how the hop farmers can benefit.

They're starting to trickle in over here in the US as well. Just got some Polaris (21.3% AA!!!) in today from Nikobrew. Very curious to try these puppies out.

1665
All Grain Brewing / Re: How fast do enzymes denature?
« on: October 19, 2012, 03:37:47 PM »
Well, I undershot my OG by 7 points. I don't know how much the mash temp affected that, however. I bought my specialty grains whole and cracked them with a rolling pin. The crystal and carapils were like rocks so im pretty sure I didn't get as good of a crush as I needed. Wort tastes great though. Added some DME to get to my target gravity. We'll see how it goes.

Looks like a grain mill and refractometer are next on my gear wishlist.

Pages: 1 ... 109 110 [111] 112 113 ... 161