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Messages - erockrph

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Beer Recipes / Re: belgian table beer
« on: August 02, 2014, 08:18:42 AM »
Creativity defies definition

Agreed! I say we just nuke the whole BJCP category list and replace them with "tasty beer" and "swill".

The Pub / Re: Baseball 2014
« on: August 01, 2014, 05:55:53 PM »
Asdrubal(?) Cabrera, I think

He just got traded to the Nats. Nice move on Washington's part - they definitely look good coming into the thick of the pennant race.

Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 05:46:51 PM »
Ommegang Hennipin is made with the same yeast they use for all their other beers.  Is that not a saison?

I suppose it's all in your own interpretation and good beer is good beer nonetheless. 

A) Hennepin is a tasty beer

B) If I brewed Hennepin, I don't think I'd call it a saison. I'd probably call it a spiced Belgian Blonde. I guess it's not right or wrong either way; that's just how I think of it. Beer nomenclature is a silly thing.

All Grain Brewing / Re: BIAB question
« on: August 01, 2014, 05:36:03 PM »
If you get a quality, custom-made bag (like from, you can get years of use with proper care. I squeeze the snot out of mine and it's still in great shape.

If you use a less durable bag (I used this one for a while: ), then I'd recommend to always keep a backup on hand. They tend to break at the most inopportune moments. After tearing a couple of bags, I decided to drop the money on a higher quality bag.

General Homebrew Discussion / Re: Star San
« on: August 01, 2014, 05:26:20 PM »
Does anyone know, if mixed properly, is Star San supposed to be real sudsy? The bottle says not to rinse my equipment after using Star San, however, my carboy is full of suds. I watched a guy at a homebrew festival spray sanitizer on his equipment then immediately use it without drying. Any recommendations? I don't know what product he used.

Almost surely it was Star San that he sprayed. It's perfectly safe, and it is supposed to suds up like that - it's to help it make proper contact with whatever surfaces it is being applied to. A carboy full of suds is probably 10mL or so of Star San. Once you dilute it with 5 gallons of wort you won't notice that it was ever there.

The Pub / Re: Baseball 2014
« on: August 01, 2014, 01:10:07 PM »
Hoping for a turnaround like 2013 next year.

As a lifelong Cubs fan, aka glutton for punishment, I'd be happy if the ex-Sox wunderkind GM Theo Epstein would give us a turnaround at some point. Please.     ;)
Not sure what the Cubbies' farm system looks like, but IMO that was responsible for the majority of his success in Boston. That's going to take some time to develop if they didn't have a lot in place, especially in the post-Moneyball era where a lot more teams seem to be following a similar strategy nowadays.

Other Fermentables / Re: Session Mead
« on: August 01, 2014, 01:06:17 PM »
I've been wanting to give this a go myself since trying some of B Nektar's session meads. I'm leaning toward following the suggestions in the "Navigating the complexities of making great hard cider at home" talk at this year's NHC. Basically you make a base cider (or mead in this case) in the 9-10 abv range and let it go fully dry, then back sweeten with juice. For a mead you could play with your starting abv and back sweeten with honey, juice, or a combination of the two depending on the gravities you're working with.

I'm thinking of starting with some cyser this fall, then seeing where it takes me.

Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 12:54:48 PM »
That is good to hear. I am not worried about T58 just thought I couldn't use it for a saison. I will stick with it since I have it on hand.

This batch is getting some crabapples in fermenter as well. I haven't decided on amounts yet because I don't want to overdo it. The good thing is these guys are slightly more tart than a granny smith and quite edible.
You can call it whatever you want, but to me you can't get a true saison without a saison yeast strain. It's like brewing a hefe without a hefe yeast - the yeast character is inherent in the definition of the style. Having said that, this only really makes a difference in the name. Whatever you call it, it sounds like a tasty brew.

General Homebrew Discussion / Re: pairing
« on: August 01, 2014, 10:29:21 AM »
I haven't been fishing since I had my son (hoping to get him started in the next year or two, though), but I think I'd try swapping Saison for the white wine in my poached trout. Usually I throw a slice of lemon, a pat of butter, and some fresh herbs inside the cavity, and wrap it in a foil pouch with about 1/4 cup of white wine. Then cook it on indirect heat on the grill/campfire/camp stove, etc.

The Pub / Re: Baseball 2014
« on: August 01, 2014, 09:59:40 AM »
While we're on the subject, can someone please explain in easy to understand terms why a team would trade their best pitcher when the team is making a comeback run to the end of the season, ostensibly because it would cost money in another year or two.
Because they have determined it to be more profitable. And they know from strikes and scandals that pissing off fans won't hurt the bottom line in the long run. The saddest part to me wasn't that he was the best pitcher but that he was their best pitcher AND came up through the system. I hate when teams make those moves, i remember being pissed that they didn't give Dwight Evans a contract for his final year.
As much as I hate to see the entire starting rotation go, I applaud the management for making some ballsy moves at the deadline. Lester is a free agent this year and the Red Sox are notorious for not overpaying to sign free agents that they brought up through their own system (see: Youkilis, Kevin and Ellsbury, Jacoby), unless they can structure a home-town discount contract extension (i.e., Pedroia, Dustin). At least they were able to get some value for what was left on Lester's contract. I like the Cespedes deal, as long as they find a way to shore up the rotation in the offseason.

My only regret is that I was hoping to get Lester to autograph my ticket stubs for his no-hitter and this year's 15K game before he left town. His no-hitter was the most amazing sports-related experience I've ever been a part of, and probably will be for the rest of my lifetime. I wish him all the best, and will always be a fan of his no matter what team he plays for (even if he ends up on the Yankees).

Ingredients / Re: Blackberries in a Saison with Brett
« on: July 31, 2014, 07:49:30 PM »

That's what I do. It's a PITA keeping the bag on the end of the siphon but less of a PITA if the siphon gets clogged.

Zip ties.
Bingo. The other option is to use a paint strainer bag. Those are long enough where you can hold the other end with your hand so it stays on the racking cane/autosiphon.

I also find that if you get enough gunk on the end of your racking cane it can break the siphon. I usually keep moving the tip in a figure-8 to keep it from getting too thick on the bag.

The Pub / Re: Baseball 2014
« on: July 31, 2014, 08:41:07 AM »
Mark, see if you can track down a copy of "Watching Baseball" by Jerry Remy. Having never played, or even watched much baseball when I was younger, it is a fantastic reference to the nuances in the game that you wouldn't know to look for otherwise. It definitely will help your baseball IQ, and make the game a lot more interesting to watch. I read it every year or two at the start of baseball season.

Beer Recipes / Re: English Summer Ale
« on: July 31, 2014, 07:11:07 AM »
Thanks for the post, Mark. I have to admit, I hadn't given this style a second thought until I saw your post. But the thought of EKGs plus Galaxy really intrigues me. Now I think I may have to brew one to step up a pitch for my next ESB. Not sure whether I'm going to go with WLP002 or WLP013 yet.

Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 30, 2014, 09:36:48 PM »
Maybe there's a bit of semantics at play here on the concept of dryness. I think most of us are using the definition as "lack of sweetness" as opposed to a literal drying sensation on the palate. If you have the same amount of residual sugar in two similar beers, then the dryness level would pretty much be the same.

And I definitely agree with the statement that alcohol can leave the impression of sweetness. And I'm not the only one who thinks so:

Yeast and Fermentation / Re: Fermenting in a corney keg
« on: July 30, 2014, 12:15:21 PM »
Thanks for the good replies.  Another question, I am using White 833 German Bock Yeast.  Should I start fermentation at room temp and then move to fridge?  Or just start it in the fridge?
It's best to pitch the yeast at or below your planned fermentation temperature. Put the fermenter in the fridge over night to let it cool down to the upper 40's or low 50's, then aerate and pitch.

+2 My SOP for lagers is to cool the wort to 45F, pitch, then set my fermentation chamber to 50 to start.

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