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Messages - erockrph

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Commercial Beer Reviews / Re: Stone Delicious IPA
« on: February 26, 2015, 12:59:36 PM »
The FDA has the ppm for Gluten-free items as under 20 ppm. From some experiments I've heard, Clarity-Ferm will produce beer under that threshold, but it's not guaranteed. If you label a product as gluten-free, you would have to guarantee that every batch is under the threshold.

Unless you're really trying to lock down the gluten-free niche, I'd imagine you wouldn't want to have to test every batch. And if I were a brewery the size of Stone, I'd hate to have to dump a batch for something that tests over the limit. It's much safer to market your product as "gluten reduced".

Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 08:54:22 AM »
Denny, were you able to take any gravity readings during the process? I'm wondering what kind of efficiencies you end up with. Also, could it handle a really high-gravity barleywine, or is there a max capacity that would limit how big you can go?

Ingredients / Re: Hop Oil
« on: February 26, 2015, 06:04:54 AM »
And to take things to the next level, there's this:  I've actually used the Freshops product to flavor water before and it was a pleasant surprise while out riding my bike to reach down and take a hit of hop flavored water!  The candy will also achieve a similar result and works well in hot tea and coffee.
I will probably use this for flavoring water/iced tea/kombucha as much as I use it for beer. The hop water stuff seems a bit dubious. It's water based instead of an alcohol based tincture, plus it has sucralose (and other additives depending on which flavor you get).

I will have to try adding your candy to some hot tea. That sounds tasty!

The Pub / Re: Nerd Alert! Star Wars Action Figures
« on: February 25, 2015, 04:44:27 PM »

Not me. I love Star Wars and I'm not ashamed. Not saying I'm going out dressing like the characters or anything but I do own the prequels on DVD.

Yes !  There is a middle ground - I don't dress up like freaking Chewbacca or go to the sci fi conventions, but I own all the movies on dvd. You can like Star Wars and have a spouse (or girlfriend), and a life.   :D

I admit, I waited in line for the midnight showing of Phantom Menace. I had a Darth Maul Taco Bell cup topper crazy glued to the dash of my first car. But I've never played dress up. My son was a stormtrooper last Halloween, but that doesn't count...

Hand wash and air dry only for my glasses. I use a bottle brush to scrub them.

We usually run the dishwasher before bed or work and by the time we get to emptying it my glasses occasionally pick up some funky smells. I don't chance it any more.

All Things Food / Re: For the cool-climate gardeners
« on: February 25, 2015, 11:51:14 AM »
I'm so excited about gardening this year. We're expanding the three raised beds we have by a little more than double the SF. We're adding 4 apple trees as well.

I'll look into Johnny's seeds (since I'm not in the NE) - thanks for the recommendation guys!
Johnny's is out of Maine, although I'm not sure if they produce all their seed stock locally. The nice thing about Johnny's is that you can buy large amounts of seed and not just packets. If you have a large garden or even a moderate-sized farm, then you can buy in bulk.

The Pub / Re: Edible Inevitable
« on: February 25, 2015, 11:46:30 AM »
no but I'm envious.
+1 - I miss "Good Eats" something fierce.

All Grain Brewing / Re: Teaching Trappists All Grain
« on: February 25, 2015, 08:01:36 AM »
That's pretty cool. You should have them trade you some Boysenberry jam in exchange :)

Yeast and Fermentation / Re: What kind of beer would these make
« on: February 25, 2015, 07:57:54 AM »
I doubt it will kill you - If I'm wrong, well, sorry. ;) Remember that wines and ciders have been produced by wild fermentations for centuries. Many problematic organisms are killed off by even a small percentage of alcohol. Many of the bugs in that probiotic may not be alcohol tolerant. I wouldn't add a commercial yeast either just because I'd worry it would overwhelm your bugs. I would monitor pH, if you can, and I would smell it before tasting.

yeah i'm just going to throw some in a gallon and see what happens on its own. if it doesn't work, i will try another started with some dry yeast and then add the capsules.
You might want to start by pitching it in a small, low-gravity starter first. Who knows what the viability or cell count is on these things.

General Homebrew Discussion / Re: The importance of Freshness
« on: February 25, 2015, 07:55:11 AM »
On the other hand, I landed a 2013 Three Philosophers at a discount price at my local Giant Eagle because it wasn't "fresh"... Heck! It's two years closer to being amazing!
Yep, I love to scavenge the bottle shops for "pre-cellared" gems like that.

General Homebrew Discussion / Re: The importance of Freshness
« on: February 25, 2015, 06:29:35 AM »
This is especially true for hoppy beers. I rarely buy commercial IPA's any more, just because they are so hit or miss when it comes to hop character since it fades so fast.

General Homebrew Discussion / Re: CaraPils and CaraAroma in Same Beer?
« on: February 25, 2015, 06:12:59 AM »
No cider flavors for me
+1 - I've gone as high as 25% simple sugars in a recipe with no off flavors of note. I think this is as old homebrewing myth that has more to do with the quality and health of the yeast and fermentation practices back in the day than the sugar content of the wort.

Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 08:01:32 PM »
Sounds like you did everything right... I was really nervous as well the first time I used it. You will have to decide if you are willing to let it go further.

Did you temper the rehydrated yeast to pitching temps? That might have shocked the yeast a bit.

I wonder if the (WLP060) liquid yeast equivalent also has such a long lag.
I thought the liquid equivalent was WLP051/WY1272?

It's been a long time since I've used WLP051, but I don't remember it being an especially slow starter.

Yeast and Fermentation / Re: What kind of beer would these make
« on: February 24, 2015, 04:58:01 PM »
S. bouliardii is the yeast in a kombucha SCOBY, IIRC. It does produce alcohol, but I don't know how well it handles maltose or other longer chain sugars.

I'm not totally up on all the other bacterial strains, but I think they are all lactic strains typically used in yogurt.

Ingredients / Re: Meussdoerffer Melanoidin
« on: February 24, 2015, 01:18:19 PM »
Anyone use this before?

Meussdoerffer Melanoidin, Germany -Cargill
This kilned malt, similar to a dark aromatic Munich, improves flavor and fullness. Meussdoerffer Melanoidin malt imparts a reddish color to dark, amber, and red colored beers.
Ideal for: Amber beers, ales, stouts, bock
30-40 L

looks to be a bit more robust then the 23-31 L weyermann I have used. just bought 10lbs and plan on trying it out next brew.
I'm curious to hear about this one as well. The Aromatic malts I've used are typically in the low 20's. I'm wondering how this compares.

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