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Messages - erockrph

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All Grain Brewing / Re: Grain Bill
« on: March 17, 2015, 09:56:55 AM »
For this style you really want to make sure it finishes dry. I would recommend using 10% simple sugars (regular table sugar will be perfectly fine).

I'd follow Steve's advice, but I'd substitute 10% of your total fermentables worth of base malt with sugar.

The Pub / Re: Great draft list
« on: March 17, 2015, 08:17:55 AM »
Seven bucks a pint makes me really appreciate homebrewing. That makes one of my kegs worth $280. Not bad for half a day's work!!! Suck it, AB!

A few weeks ago I calculated the retail price on the sour beer aging in my house at fairly low bottle prices and figured I have like $4000 worth of sour homebrew. That's a good return on brews that were fairly simple and cheap to make.
I bet the savings on making homemade mead is sky high. I make enough to get honey at bulk prices and use mostly home grown or foraged fruit. When you factor in how little actual labor time and the cheapness of the equipment along with the price of commercial mead its a big difference. Also I have not tasted a commercial mead that approaches the quality of homemade. IMO mead doesn't hit its stride for at least a year, even with good practices in terms of nutrient schedule and temp control. Commercial meaderies are selling stuff that's  just months old that they sulfite and back sweeten to hide the alcohol. Plus they really skimp on fruit in melomels.
Have you tried Moonlight Meadery or B Nektar? I have yet to try something subpar from either meadery.

Yeast and Fermentation / Re: Fruit Ale Cold Fermentation
« on: March 17, 2015, 07:31:03 AM »
Using Chico (US-05, WY1056, WLP001) will produce a very clean beer in the low 60's. It can handle low 50's, but I don't think it's needed for something like a fruit beer.

Ingredients / Re: Does Pilsner extract require a 90 min boil?
« on: March 17, 2015, 07:09:25 AM »
I also think it's possible , regardless of being labeled as pils dme, that it's a very pale 2 row extract that's sold as pils, more as a color designation. Given production constraints, it makes more sense. Regardless it's clean boiled 60, and I think Eric actually boils it like 15 or 20.
I typically use Munton's Extra Light DME as my base extract, but I have used Briess Pilsner DME on a couple of occasions with 15 minute boils. I have never picked up any DMS in any of my shortened-boil extract brews.

« on: March 16, 2015, 07:21:21 AM »
One week is rarely enough time to carbonate a beer. It usually takes me about 3 weeks at room temp to hit my desired carb level. With a lower amount of yeast it may take a month or more. If you got a hiss at one week I would take that as a very good sign at this point.

When I bottle lagers I usually bottle and carbonate first, then lager in the bottles. I think that speeds the process up a bit.

General Homebrew Discussion / Re: What happens when.....
« on: March 15, 2015, 11:03:36 AM »
Yah, that's a better idea Denny, but my actual question is about the less than 60 minute hops. Do those leave oils that continue to isomerize and become bitter with the extended boil time, or is this not the case because that actual hop matter has been pulled?

I'm theorizing that those oils which contribute the aromas and flavors are still sitting in the wort and that the extended boil time would move them from there to a bittering  like addition. Probably not to the same extent as if the actual hops where still in contact, but surely some of those chemicals have gone into solution and will continue to be modified by extended boil time.

We're talking about 2 different things here. Any alpha acids in the wort will continue to isomerize, and the bitterness will increase as well. Any hop oils that would contribute to flavor and aroma will continue to be driven off by the boil.

In the end, I would expect more hop bitterness and less hop flavor and aroma.

Ingredients / Re: Using potatoes?
« on: March 15, 2015, 08:53:46 AM »
Maybe try using instant mashed potatoes? I'd be willing to bet that they'd work at mash temps with no prior prep - similar to using flaked grains.

General Homebrew Discussion / Re: Luxury
« on: March 15, 2015, 08:41:03 AM »
I can't believe people spend 5 hours playing golf. It costs twice as much, it pisses you off, and all you have to show for it is a bad back.


My other hobbies are fly fishing and reading. As with brewing, I get much for my toil.

+2   ;D
Thankfully, I'm a better brewer than I am a hunter or angler. Otherwise I'd be hungry and thirsty  ;D

But for most of my hobbies, the journey is more important to me than the destination. I think I enjoy brewing even more than I do drinking beer.

General Homebrew Discussion / Re: One happy dad
« on: March 15, 2015, 08:26:07 AM »
I was at a brewpub with my 4 year old a few months ago. They were in the middle of a brewday and you could smell it. Right after the first hop addition went in, my son told me "Oh Daddy, I smell hops!". That was a big "proud dad" moment for me.

General Homebrew Discussion / Re: Gravity/volume adjustment
« on: March 15, 2015, 08:12:33 AM »
So is the process to boil and chill water then in the fermenter, or tap water straight into the fermneter? Or something else?
I prefer bottled RO water for this if I'm doing it intentionally. I consider sealed bottled water sanitary for my purposes, and if you don't need to worry about adding a significant amount of minerals back into your beer at that point.

Having said that, I have used water right out of my tap with no issues to speak of.

Other Fermentables / Re: DAP, Go-Ferm, Fermai-K, Oh My!
« on: March 14, 2015, 11:47:06 AM »
I know that Go-Ferm doesn't contain any DAP, while Fermaid-K contains some, but otherwise I'm not sure what other differences there are specifically. The MSDS doesn't have anything specific.

Do you have any other yeast nutrient around? I have substituted the Wyeast nutrient that I normally use in beer and starters with good results. Otherwise I'd go with the GoFerm if you have no other options.

Commercial Beer Reviews / Re: Orval - disappointed
« on: March 14, 2015, 07:58:58 AM »
Thanks for bumping this old post. This is great info here.

Commercial Beer Reviews / Re: Stone's new beer sounds terrible
« on: March 13, 2015, 12:20:13 PM »
Good eye Eric. It reminded me of your insane 1 gallon stew.
The pellet version of that still hasn't dropped clear enough to add the dry hops - 11 months later and counting.

Commercial Beer Reviews / Re: Stone's new beer sounds terrible
« on: March 13, 2015, 12:00:12 PM »
Since the article is tagged "almost factual", I'm pretty sure it's a parody. Especially judging by the rest of the articles with the same tag on that site:

Ingredients / Re: Anyone tried FWH for extract with steeped grain?
« on: March 13, 2015, 11:56:23 AM »
Does first wort hopping make for smoother bitterness in extract/steeped grain brews like it reportedly does for all grain?  Hops added while steeping grain or??

I do it after I've steeped the grain but before I add the extract.

Same here. But most of my extract batches are 15-minute boils now. In those cases, I treat the "FWH" addition as a 20-minute addition.
Yeah, I'm doing 60 minute boils with extract.  Seems stupid.  15-30 minute boils should do the job with extract!  Just need to adjust the hop IBUs.  I'm going through the learning curve. :P
Even though I mainly brew all-grain, I usually do a handful of extract batches every year because it's so quick when you're only boiling for 15 minutes. Here's some good info on this process:

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