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Messages - erockrph

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1651
General Homebrew Discussion / Re: Brewing other's recipes for competitions?
« on: February 28, 2014, 11:34:10 PM »
There is so much more to producing a quality beer than the recipe. Even if everyone brewed the exact same recipe, no two would taste the exact same.

And frankly for a lot of styles the majority of the recipes are going to be pretty close. If you needed a unique recipe, then they might as well shut down the whole Bohemian Pilsner category for eternity. It is certainly not frowned upon to brew someone else's recipe for a competition.

1652
General Homebrew Discussion / Re: What in the tun this weekend?
« on: February 28, 2014, 11:28:53 PM »
I see Pinski's response about Maertzen-  This is my wife's favorite.  Any good recipes that folks can share?

Thanks in advance... (can't figure out how to quote a previous post)

There should be a quote button if you're on a PC. If you're using tapatalk, a long press and hold on the post you want should lead you to the option to quote.

Regarding the Märzen suggestion, we had a thread on this not too long ago with some good ideas:

https://www.homebrewersassociation.org/forum/index.php?topic=18087.msg229937#msg229937

1653
General Homebrew Discussion / Re: What in the tun this weekend?
« on: February 28, 2014, 02:31:33 PM »
Tuesday will be a super-long brewday for a huge barleywine with WLP037.

1654
Yeast and Fermentation / Re: Secondary fermentation
« on: February 27, 2014, 11:15:57 PM »
I was told that it is important to remove the beer from the sediment in the primary fermenter as soon as initial fermentation has stopped as this improves the taste of the beer. However, it seems like many leave the beer in the primary fermenter for long periods of time and don't seem to have a problem. Does it matter if the beer is removed from the sediment in the fermentor?

There are some risks in taking the beer off the yeast too soon. Even after the fermentation is done, the yeast remain active and clean up a lot of the compounds that can cause off flavors. In addition, you run the risk of contamination (this is a very small risk if you clean and sanitize properly) during the transfer process. The biggest risk is oxidation, which can lead to staling and off flavors in your beer, and can also reduce the shelf life.

At the homebrew scale, there is little need to rack the beer out of your primary fermenter until you are ready to package it (either in a keg or bottles).

1655
General Homebrew Discussion / Re: Unintended Trial
« on: February 27, 2014, 11:10:51 PM »
I've found that time may not work quite as fast as whirlfloc, but it works nearly as well. I'd be willing to hazard a guess that by the time you're done lagering you probably won't see much of a difference.

1656
Extract/Partial Mash Brewing / Re: an American SMaSH Series of Pale Ales
« on: February 27, 2014, 07:38:34 PM »
I do a big batch of these once or twice a year to try out different hop varieties. Here are some threads where I go through my process/results:

https://www.homebrewersassociation.org/forum/index.php?topic=13485.msg171180#msg171180
https://www.homebrewersassociation.org/forum/index.php?topic=16663.msg209729#msg209729

I also posted a bit more detail on my procedure on my blog:
http://hopwhisperer.blogspot.com/2013/12/single-hop-beers-part-1.html
http://hopwhisperer.blogspot.com/2013/12/single-hop-beers-part-2.html

Basically, I use a mix of light DME and Munich LME. The Munich is to give at least a little bit more malt backbone, since there's not much in the Light DME. My process lets me crank out 6-8 one-gallon batches in the time it would take for a typical all-grain brew day. If you're looking specifically to taste test hops, then I highly recommend you give the single-hopped pale ale thing a try.

1657
Yeast and Fermentation / Re: Wyeast 9097 Old Ale Strain
« on: February 27, 2014, 03:42:17 PM »
It was last released Fall 2012. I know one of the other Private Collection strains from Fall '12 (3864 - Canadian/Belgian) is out right now, so maybe the Old Ale may be up again soon. You could certainly email Wyeast to see if they have it scheduled for release any time soon. Even if its not scheduled, they definitely base their decisions about what strains to release based on requests. If there is enough of a demand you may see this released again in the near future.

1658
you should contact the organizer and offer apologies.  People are generally pretty nice.  (stuff) happens.  Someone is always entering their first competition and it happens more than you think.  I suspect the organizing crew will curse you out a bit and do whatever they can to remove the labels.

+1 - An apology up front will definitely be appreciated and certainly wouldn't hurt your cause.

1659
Ingredients / Re: Another Cacoa nibs post
« on: February 27, 2014, 02:04:32 PM »
I don't know about brewer's best, I ordered mine off Amazon. Pretty sure they were "raw" so I'll probably toast them. Think I'm leaning toward the vodka soak. Did this with vanilla beans and worked great. Thinking about adding 1/2 a vanilla bean too to bump up chocolate flavor.

So I'm thinking (for 10 gallons) 8-10 toasted nibs and 1/2 vanilla bean in vodka for 3-4 days.

assume you mean 8-10 oz of nibs?

All this talk about cocoa nibs makes me want to go buy some just for eating. mmmm chocolate walnuts.

Yeah, Trader Joes sells dark chocolate covered cacao nibs that are like crack. I can't buy them or I'll eat the whole tin in like 2 mouthfuls.

1660
Ingredients / Re: D2 candi syrup and head retention
« on: February 27, 2014, 02:02:46 PM »
Haven't been using foam positive malts because for the most part I haven't needed to. Since I only brew this recipe once or twice a year it hasn't been something I have been able to track carefully. Last year when the head faded quickly I thought "that's weird, wonder why?" This year when it does the same thing again I start putting some commonalities together.

the "release agent" thing is very interesting and makes sense. Thanks for that insight. I'll look into it.

If it is indeed from an additive used in the process of making the syrup, then maybe using another brand (i.e., D-180 instead of D2) may make a difference.

1661
Ingredients / Re: D2 candi syrup and head retention
« on: February 27, 2014, 02:00:45 PM »
Special B limits head retention?

Charlie didn't go so far as to say which specific crystal malts limit head retention, but according to his experiments it seems like most do. I was left with the impression that it varied both by color and maltster, but he didn't want to single out any specific products. I couldn't say for sure whether Special B specifically is one of them.

Wow, hadn't heard that. Definitely goes counter to the conventional wisdom. But some of the old accepted info has proven to be not so legit - secondary, using sugar, etc.

Apparently this is brand-spanking new information. Charlie made the exact opposite claim in his book on Foam that just came out in 2012, but he recently did a round of experiments that contradict this old wisdom.

I don't always listen to the Session, but every interview with Charlie Bamforth is gold as far as brewing information goes. There was a lot of good info in this recent interview.

1662
All Grain Brewing / Re: BIAB advice
« on: February 27, 2014, 01:49:24 PM »
Gueuze in an Attaché... crap, I suck at this game

1663
General Homebrew Discussion / Re: New Member, Old Brewer, Cheers!!
« on: February 27, 2014, 01:45:27 PM »
Welcome! Come on in and have a beer :)

1664
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 27, 2014, 06:37:46 AM »
I thought session beers were mashed at low temps. to make them drier, and therefore more drinkable?
I mash my low gravity saison, bitter, dry stout, and cream ale at 149f usually for 90 minutes.  They are dry and crisp, but I wouldn't say watery. So if mashed higher they would have better mouthfeel , but not taste too sweet?

Correct, the kind of body/mouthfeel left behind by a less fermentable wort is not sweet, just full and malty. Whereas, underattenuation says to be that the yeast didn't finish with all the (sweeter) fermentable sugars that are there and is less pleasant to me.

So is the goal to have the same % attenuation but a higher FG?
With a mash @ 150, and an OG of 1.039 and an FG of 1.011, thats 72% atten.
You're saying shoot for maybe an FG of 1.016. So I would have to shoot for an OG of 1.057 to wind up at 1.016 with 72% attenuation?
But 1.039 to 1.011 I end up with a 3.7% beer.
and going from 1.057 to 1.016 I end up with 5.4% beer.
Also I can't imagine the styles I listed in my other post would taste better finishing at 1.016.
I'm sure I'm misunderstanding something here?

The idea is to have a higher FG at the same OG. For Example, my Dark Mild starts at 1.042 and ends at 1.024. Its actually less than 50% AA, and is only 2.6% ABV calculated. It has a full body, but not very much residual sweetness.

If I want a full malt flavor, I mash high for a less fermentable wort, which makes it taste like a bigger beer than it is.

I would mash a table saison low, because crisp/thin and drinkable are a hallmark of the style. Same with the hoppier/drier styles.

Does that make sense?

That makes sense.
I've just seen so many mentions about mashing low gravity beers @ high mash temps. But usually no one ever mentions the style of low gravity beer.
So the whole high mash temp for low gravity beers, isn't for every style.
It seems to me  just use higher mash temps. for a more malty beer whatever the gravity?

Style is a factor, but I wouldn't apply that rule across the board. I wouldn't mash a big dopplebock at 162 (for example), it would just end up too thick and heavy.

1665
Ingredients / Re: D2 candi syrup and head retention
« on: February 26, 2014, 10:09:19 PM »
Special B limits head retention?

Charlie didn't go so far as to say which specific crystal malts limit head retention, but according to his experiments it seems like most do. I was left with the impression that it varied both by color and maltster, but he didn't want to single out any specific products. I couldn't say for sure whether Special B specifically is one of them.

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