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Messages - erockrph

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1651
Hop Growing / Re: Indoor Hops?
« on: March 10, 2014, 08:07:06 AM »
I think that indoors isn't such a good idea.  I have some in a 55 gallon poly drum cut in half.  I made a cage of 6' welded fabric fence with wire going between the two halves at the top.

Last year, I only filled the drums about half way and the plants were very unhappy (they barely grew to the top of the fencing and didn't produce many cones).  This year I filled the pots w/soil.  With the rain & sun we've had here in the bay area, my Magnums are about 3' tall.  I hope to get them trained to go horizontal when they get to the top.

Don't know what I'll do if we get a late frost.

Last year in half wine barrels my centennial cascade and Willamette grew about 8' vertical then another 8' horizontal. Off three barrels, each with four ryzomes, I picked about ten gallons. Dried on a window screen on a box fan laid flat. I brewed two pale ales and had about 8 oz left over. About a pound total. When you run them horizontally they need help wrapping around the twine. I bought some 12' cedar and building trellis this year.

Even in my 27" pots my hops make the ~14ft run up to my deck railing without a problem (and would probably keep going if they could). The issue is keeping up on the water and nutrient needs for such a fast-growing plant in a container.

1652
Ingredients / Re: Cinchona
« on: March 09, 2014, 08:51:40 PM »
Maybe try to replicate the flavors in a gin & tonic using other ingredients. I'm thinking something like a very dry IPA. I'd target just 15-20 IBU's from a FWH since the chinchona is going to add a fair amount of bitterness. You just want enough IBU's for preservative purposes. Then use big flameout and dry hop additions from Simcoe or Chinook (juniper/pine), Motueka (lemongrass/lime zest) and maybe some Sorachi Ace for more herbal/lemon.

Off the top of my head:

~1.065 OG
85% 2-row
5% Crystal-20
10% table sugar

20 IBU Simcoe FWH
2 oz Chinook @flameout
2 oz Motueka @flameout
1 oz Simcoe dry-hop
2 oz Motueka dry-hop
1 oz Sorachi Ace dry-hop

WLP001/WY1056/US-05 or similar

Dose with chinchona tincture to taste prior to bottling

1653
I have two different hopping schedules for my IPA's. I use 1/3 FWH, 1/3 at 60-min from Chinook, Columbus or Nugget, and 1/3 from late additions when I want a solid bite from the bitterness. Or I just use an insane amount at flameout with a long hop stand and no other boil additions. That gives a smoother bitterness, and massive hop flavor and aroma. The former is close to commercial West-Coast IPA's, but tends to leave me wanting more hop flavor. The latter drinks like an APA on steroids - like drinking hop juice, but without the enamel-stripping bitterness.

1654
General Homebrew Discussion / Re: fermentation not complete ?
« on: March 09, 2014, 08:02:41 PM »
I think it tastes great. A little bitter of course but aging will take care of that. Recognize the recipe erockrph? Thanks for all the ideas. I was worried about bottle bombs more than anything else

I do :) Glad it worked out for ya!

+1 to Denny's suggestion about the fast ferment test if you're worried about bottle bombs.

Is this like a hybrid? a Barley-Quad-Wine?

Bingo. When I first brewed this I was shooting for a cross between Thomas Hardy's Ale and La Trappe Dubbel, but leaning more towards the English Barleywine side. Sort of like an English BW with some of those dark Belgian flavor characteristics. It actially ended up more like right in between the two - fuller than a Quad, but not as heavy as a big English BW.

It sounds like Rodmanxxx's version may end up closer to what I was shooting for in the first place. Mine went 1.110-1.026 and drinks like a big red wine. At 1.035 it may drink more like a sherry, and that's not a bad thing.


1655
General Homebrew Discussion / Re: fermentation not complete ?
« on: March 09, 2014, 02:18:29 PM »
I think it tastes great. A little bitter of course but aging will take care of that. Recognize the recipe erockrph? Thanks for all the ideas. I was worried about bottle bombs more than anything else

I do :) Glad it worked out for ya!

+1 to Denny's suggestion about the fast ferment test if you're worried about bottle bombs.

1656
Hop Growing / Re: Indoor Hops?
« on: March 09, 2014, 11:10:57 AM »
Unless you use an enormous pot, the mount of growth will likely be limited somewhat.

+1 - I have mine in 27" pots, and mine don't grow anywhere near as much as those planted in the ground. I haven't checked how badly rootbound they are, but I'm sure that's the issue. Still, if its more for decoration than yield you can do fine in a container.

A half-barrel would probably work pretty well. It may be a nice way to tie-in to the the brewery theme if you're doing any barrel-aged brews.

And you have to be very diligent about watering when growing hops in a container - even more so than traditional planting. Growing hops are super thirsty plants, but you can still over-water in a pot if you're not careful. I have been guilty about both over- and under-watering with mine.

1657
General Homebrew Discussion / Re: Berline r Wiesse Beer?
« on: March 09, 2014, 10:25:42 AM »
Acid malt is sprayed with lactic acid so sure, it's going to add acid to the mash. However, acid malt is designed for minor ph correction in the mash, not adding perceivable acidity. As Jim points out, you would have to add an enormous amount to have any serious effect on the acidity of your BW. No need for acid malt if you are sour mashing.

+1 - The lactobacillus is doing the souring, so it doesn't really matter whether it comes from acid malt or Pils.

1658
General Homebrew Discussion / Re: fermentation not complete ?
« on: March 09, 2014, 10:17:57 AM »
Starter might have been a bit small. You can certainly try rousing and raising the temp a bit, but since it's 5 weeks out the yeast may have given up the ghost. Still, FG is where the yeast decides it should be, not the recipe. 1.035 is perfectly acceptable for a beer of this size. How does it taste?

1659
General Homebrew Discussion / Re: Russian Imperial IPA
« on: March 09, 2014, 10:12:13 AM »
I think the guy who wrote this is the same one who wrote the assembly instructions for my son's tricycle. Is this brewed in Taiwan?

1660
Hop Growing / Re: Hop selection
« on: March 07, 2014, 08:03:35 PM »
I was thinking Ultra, which is a cross of Saaz and Hallertauer, I think.  Continental-style hops.

Sent from my SGH-T839 using Tapatalk 2

I can't speak to how well it grows, but I'm a big fan of Ultra for a noble-style hop. It's not quite as spicy as Saaz, but you can definitely pick out some resemblance. I use it in pretty much all my Belgians and quite a few other continental styles.

One thing to note about Ultra is that a lot of the brewing references I've seen list the AA range between 4-5%, but in recent years the Ultra I've bought has been in the 7-9% range. Something to keep in mind if you grow your own and they end up more bitter than expected.

1661
I generally try to filter them out. By the time the get into the fermenter they've given up everything you want out of them.

Having said that, it's not a big deal if they make it into the fermenter. They just settle out with the trub.

1662
The Pub / Re: I'm back, I hope
« on: March 07, 2014, 12:27:12 PM »
I like to put on golf when I want to take a nap.  Seriously, it's very soothing.

+1 - If I'm just turning on the TV to have something in the background, nothing beats golf. It's really mellow, and the scenery is usually amazing.

Welcome back, Tom. Good luck with the new brewery!

1663
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 07, 2014, 08:48:12 AM »
I plan to brew something British.   

That sounds like my February. I had a vial of WLP037, a sack of MO and all the specialty grains I needed on hand. I usually have all my brew days planned out well in advance, but I grabbed a vial of the Yorkshire Square yeast on a whim, and brewed a few British "gametime decision" brews.

1664
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 07, 2014, 08:06:43 AM »
I brewed 5 gallons of beer yesterday. 1.068 OG. 80% Maris Otter. 20% Cara Pils. .25 oz Citra @ 60, .5 oz Citra @ 20, 1 oz Citra @ 0. Apricot puree after primary is finished. Fermenting with a Lalvin white wine yeast and finishing with Brett B. Adding a medium toast french oak spiral to age in secondary.

Which white wine yeast? I've been kicking around the idea of trying out a wine yeast for a primary strain on some sours. I have a sour that I brewed with 3711 as my primary, and I like the mouthfeel it leaves behind, but there isn't as much funk or acidity as I'd like. I'm thinking that certain wine yeasts would give me a similar mouthfeel as 3711, but leave behind plenty for Brett to chew on.

1665
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 07, 2014, 06:07:51 AM »
German pils using New Zealand hops...got to think of a clever Middle Earth name for it, like Underpils....

I made a Kiwi Pils last year with Nelson Sauvin.

What was your hopping schedule like? I imagine that it would be easy to overshoot with Nelson and turn a Pils into an APA. Not that this is a bad thing - the winy notes from the Pils malt would pair very nicely with Nelson, I'd imagine.

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