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Messages - erockrph

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Ingredients / Re: good hop to pair with sterling
« on: April 07, 2015, 05:01:35 PM »
I haven't used it yet, but a Motueka/Sterling combo is next on my list for hoppy brews. Both of them are Saaz derivatives, and both get fruity at higher late hopping rates. Sterling gets some lemonade character, and Motueka is lime zest and lemongrass. Even though they're both noble-type hops, they both get fruity when you use big late additions.
What would be a big late addition?  I brew 6 gal. batches, mostly 1.040 to 1.060 lagers.  I'm still in the extract and steeped grain mode doing 20-30 minute 4 gal. boils.  Yesterday I brewed two batches.  One with 1.5 oz. of Chinook at boil start (30 min.).  The other with 1 oz. CTZ at start and 1 oz. of Sterling at 20 minutes.  Both got 1 oz. of Sterling at flame out.  Will the end beer of those get fruity?
Probably not to a significant extent at that hopping rate. The times I've gotten a lot of fruit from Sterling, I've used about an ounce per gallon, with at least half being either a whirlpool or dry hop addition.

Beer Recipes / Re: APA - what makes it great
« on: April 06, 2015, 07:31:25 PM »
APA seems all over the board lately. Once upon a time it was SNPA almost by definition. Now there's XPA, session IPA, and even beers still billed as APA have drifted pretty far in general to where IPA once was. APA is all over the map to the point where I'm not sure what even is a current top example of the style.

Hopefully the new BJCP guidelines will draw a better line of what falls where. I don't envy those having to judge this style right now.

Beer Recipes / Re: lager recipe help
« on: April 06, 2015, 06:42:16 PM »
If the wheat is there for head retention, then the hops should cover you. You should be able to cut it out without an issue.

Personally, If I were trying to keep it light I'd do the bulk of it as Pils and then either 20-25% Vienna, 15-20% Munich, or 5-7% Melanoiden/Aromatic. To me, once you start to layer a few base malts in a lager it starts to creep towards Märzen/Bock kind of maltiness. That's not necessarily a bad thing on its own, but it may end up hiding the hops a bit.

I guess it's all about what you're looking for in your finished beer.

Beer Recipes / Re: Tomorrow's brew - Double IPA
« on: April 06, 2015, 06:18:16 PM »
The beer finished at 1.012 for about 8.5% abv. I had to change up my dry hop schedule a bit though. I had to travel, so did my first dryhop of 1 oz. Centennial and 1/2 oz. each Mosaic and Columbus for 6 days.  I then transferred to the keg and added an identical amount in a 1 gallon paint strainer bag into the keg and started carbonating. It's now been 5 days. The beer is great, it's not quite carbonated enough, but everything seems spot on. Very happy with this batch. Great aroma with a healthy grapefruit taste and aroma. My wife asked me if I added grapefruit to the beer. The mosaic is present but well balanced with the other hops. It has a nice bitter bite, but enough flavor to cut through it. I'll share this with my brewing buddies next weekend after it has carbed fully.
Glad to hear that you're happy with the results!

Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: April 03, 2015, 11:41:27 PM »
I don't see a hoppier lager as a 'gimmick', either. Just like any style, there are good ones and bad ones. I've brewed some IPL type beers and Imperial Pils that I loved. To each his own, I guess.
To me, I guess the gimmicky part of IPL's is the idea that they're any different from an IPA. To me, an IPL is simply an IPA brewed with a lager strain. Since the majority of IPA's are brewed with Chico or something comparable, a lager strain is no different than using BRY-97, Conan, Pacman, WLP090, etc. - it's simply another yeast option. It doesn't really change any other aspect of the beer.

Personally, I really enjoy hoppy beers brewed with lager yeast. I brew a hoppy lager that is late-hopped with a lot of US/NZ hops at least once a year. Style-wise, it's probably a cross between a German Pils and an APA. Gimmick or not, it tastes good to me :)

General Homebrew Discussion / Re: Using lactobacillus
« on: April 03, 2015, 11:04:02 PM »
I have never needed to add O2 after a lacto ferment prior to pitching my ale yeast or a brett strain.  The yeasts have always fermented well even when the pH had dropped quickly prior to adding them to the soured beer.
Do you oxygenate prior to pitching the lacto? I think oxygenation is probably most important for when you aggressively try to minimize O2 exposure during the lacto ferment (such as fermenting under CO2).

Ingredients / Re: good hop to pair with sterling
« on: April 02, 2015, 11:56:10 AM »
I haven't used it yet, but a Motueka/Sterling combo is next on my list for hoppy brews. Both of them are Saaz derivatives, and both get fruity at higher late hopping rates. Sterling gets some lemonade character, and Motueka is lime zest and lemongrass. Even though they're both noble-type hops, they both get fruity when you use big late additions.

I say go for the peated malt.  It's all a matter of taste preference.  I would wager that the peated malt bashers here probably do not like Laphroig whisky, either.
I love all the Islay single malts - the peatier the better. But I like to sip it one or two ounces at a time with a splash of cold water. I couldn't put it down by the pint, even if I mixed it (I'll stick to something like Chivas if I'm going to ginger up my Scotch).

But, that being said, it's your beer and your palate. If you like it, then go for it.

Brewing at home is something I do for fun. I also enjoy hunting/fishing but I sure wouldn't want to be a professional hunting/fishing guide. I guess it's all about the responsibility. I had plenty of responsibility (CEO of company with $30 million gross sales) when I was working (retired now). So if I make a mistake while making 6 gallons of beer, it's just 6 gallons not a big hole in the checkbook.
Right on. What I like about my hobbies is that I'm not dependent on them. If I strike out hunting or fishing, I can just hit the market on the way home. If something doesn't do so well in my garden, then there's always the farmer's market. If I have to dump 3 gallons of beer because it's not something I want to drink 3 gallons of, then it's no big deal.

I am also pretty happy in my career right now, and my family is well taken care of. There's no way I could undertake something that would leave me with less time for my family.

That all said, once my son has flown the nest I would certainly consider taking one of my hobbies a bit more seriously. I have had an idea in my head of applying the brewpub concept to a meadery (or maybe more of a meadhall/brewpub combo). But that's many years down the line for me.

All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: April 02, 2015, 06:44:08 AM »
Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)?

Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen.
I forgot about the Dunkel. I might have to make one of those as well this summer/fall. I really appreciate all the knowledge.
Dunkelweizen is a great fall beer. It's also a good base for a spiced beer if you want to do something a bit different. Vanilla and cinnamon are really nice additions if you don't overdo it.

The Pub / Re: The new Food Pyramid
« on: April 01, 2015, 11:43:56 AM »
I don't like the sound of chocolate pepperoni.

At this winter's Cincinnati BeerFest there was a vendor with chocolate-covered bacon. I'm not all in on the "bacon goes with everything" bandwagon, but I gotta' admit this was good!
I love chocolate-covered bacon. I just bought some today, as a matter of fact.

General Homebrew Discussion / Re: Ask the Experts
« on: April 01, 2015, 08:35:05 AM »
Matt Brynildson
Vinnie Cilurzo
John Kimmich
Tomme Arthur
Michael Dawson
+1 to all of these plus:
Peter Bouckaert
Chad Yakobson
Jay Goodwin
Jean Van Roy
Paul Girardin

Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 08:27:08 AM »
Would it still be "overpitching" if your previous beers O.G. was 1050 and your next beer is a higher gravity such as 1080?..The proper procedure is to go from lower to higher gravity when you repitch, so it probably isnt overpitching then...just my thoughts

at 1.080 a full cake would for sure still be way overpitching. even at 1.100 it's way overpitching.
If you play around with some of the yeast calculators, it's not necessarily as much of an overpitch as you might think depending on which growth model you use.

If you pitch 400 billion cells into 5 gallons of a 1.050 lager, the starter calculator on Brewer's Friend returns values of ~1200b-~1400b cells in the final beer for the various non-stirplate growth models. Depending on the pitch rate you're looking for in your high-gravity lagers, that's not all that much of an overpitch - especially since few of us are actually counting cells.

edit - add billion where needed

All Grain Brewing / Re: A question regarding Munich and wheat beers
« on: March 31, 2015, 08:39:12 PM »
Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?
I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.
What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!
For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That's a little under what the yeast calculators recommend, but I'm happy with the results.

Got a porter going on the Zymatic right now.  If it wasn't for that machine, I wouldn't have time to brew these days.  About 4 days into fermentation, I'm gonna add some cocoa nib syrup from Cascade Candi Syrup.
The more I read about the Zymatic, the more I wish I had one. I haven't been able to make time for a brewday yet this year. Too bad the price tag is a bit out of my range.

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