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Messages - erockrph

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1726
Yeast and Fermentation / Re: starter with airlock
« on: May 22, 2014, 03:30:30 PM »
+1 to what everyone else is saying. Bacteria can't crawl up under a piece of foil to contaminate your starter. Plus it allows more O2 in and more CO2 out. Kai did an experiment on this not too long ago:

http://braukaiser.com/blog/blog/2013/03/19/access-to-air-and-its-effect-on-yeast-growth-in-starters/

I will often just loosely cover my bucket fermenters with an undrilled lid during the early stages of fermentation. You only really need an airlock to keep O2 out during aging beyond the active fermentation phase.

1727
US-05 and S-04 will do quite well for almost any American (US-05) or English (S-04) beer style. But there aren't many good dry substitutes for Belgian styles. If you want to brew a Belgian-style IPA, then use one of the Belgian yeasts. Otherwise, stick with the 05 for an American IPA, or 04 for an English IPA.

One other tip: If your local homebrew shop doesn't store their dry yeasts in the fridge, then grab a few packs with the longest expiration dates and keep them in the fridge at home.

1728
General Homebrew Discussion / Re: Mead - Fruit in Secondary
« on: May 22, 2014, 07:19:41 AM »
If it's fully done fermenting, there's no need for cap management. I don't think there's an issue if it's "mostly done" either, but I don't like to start racking meads until they're completely finished fermenting in primary.

1729
Other Fermentables / Re: Orange Drank
« on: May 21, 2014, 09:03:52 PM »
So I bottled this today. FG was measured at 1.019 by hydrometer. I didn't take an OG, but a little back-of-the-envelope math gives me a rough estimate of 1.067 OG, and 6.4% ABV. I used 12 oz of extra light DME and enough Tang mix to make 1 gallon. Per the nutrition info, Tang contains 22g of sugar per 8oz serving, which is roughly 12.4oz per 1 gallon. Plugging this into Brewer's Friend, I get 1.067.

More importantly, the DME portion of this is 1.032. If you assume that the 71B ate all the simple sugars in the Tang completely, then that means it's only in the 40% attenuation range for the DME portion of this brew. That makes a good starting point estimate if you want to try to dial the sweetness up or down.

As far as tasting notes go, well it's not horrible. The sulfur note did age out. Unfortunately that really opens up the rather surprising banana ester. It turns out if you ever want to make a really underattenuated hefeweizen, Lalvin 71B might just work. It's also a bit dry in its current state. I'll withhold final judgement until I drink a fully carbonated sample, but I'm thinking this might be best off in the 1.025-1.030 range for a FG. It just doesn't have the "poundability" that something like Mike's hard lemonade has.

I'll keep you posted a few weeks down the road when the bottles are carbed up.

1730
Ingredients / Re: Need help for a authentic baltic porter.
« on: May 21, 2014, 06:46:44 PM »
Dark malts can be 100L different in color from on maltster to the next.

For a Baltic Porter I would go with German malt for base and some specialty, and English dark roast malts. I don't think you will get the same flavors from domestic base malts.

You might also consider some molasses in small quantities, or make your own invert III (recipes for boiling sugar to the right color are on the net).

Agreed on the malt selection - German Pils/Vienna/Munich and CaraMunich would be the most appropriate choices, along with English Chocolate and/or Black Malt. English pale and crystal malt have a distinct flavor that would really push the beer more towards a London Porter in style.

I like the molasses idea a lot. I might have to take a stab at a BP this fall. Thinking a relatively clean English Ale yeast, WLP013 maybe.

+1 to avoiding sulfured molasses. And I agree that Blackstrap gets harsh pretty easily.

+2 - I like the Blackstrap cut with Lyle's idea..

1731
Yeast and Fermentation / Re: Am I being too anal?
« on: May 21, 2014, 06:30:09 PM »
Not original. My pappy used to start his mead with a blowoff, and once the bubbles quit he'd put this huge necked balloon over the top of the carboy. Balloon would slowly fill and when it stopped and started sagging it was done.

That was about 1974...

It's called a condom, Jim...

1732
The Pub / Re: What's the Weather Like Where You Are?
« on: May 21, 2014, 09:39:18 AM »
We've had a real spring up my way for the first time in ages. Usually we go from a cold, wet late winter right into humid and gross around here, but it's been 65-80 for the highs and 50ish for the lows for almost a straight month now. I'm regretting not getting an early jump on the garden, but I've gotten screwed by late frost the past couple of years.

Right now it's 70 and climbing with barely a cloud in the sky. Guess I should get off the computer and go outside lol :)

1733
Ingredients / Re: Need help for a authentic baltic porter.
« on: May 21, 2014, 09:32:28 AM »
I haven't brewed this style myself yet, but I would certainly choose high-quality continental malts (Best, Weyermann, etc.). And you don't necessarily need a lager strain to be authentic on this style. I know Sinebrychoff uses an ale strain for theirs (allegedly smuggled back from England), and that is one of the best examples of the style, IMO. I'd just stay on the cool side with your fermentation if you go the ale route.

1734
Beer Recipes / Re: Stout - Oatis, Shakespeare, etc.
« on: May 21, 2014, 06:29:38 AM »
I'm looking for a recipe that would approximate Oatis or Shakespeare -- something around 7 percent, good mouthfeel, not hoppy or overly roasty. I've done McQuaker's a couple of times and can see this as a step up.  Recipe ideas? I was looking at the Malpais Stout in Craft Beer for the Home Brewer, though not sure I could find the "Franco-Belges Kiln Coffee Malt" on a reasonable timeline.

Not sure what your timeline is, but Coffee Malt is available through most of the major online shops. You could substitute pale chocolate malt if you needed to and still be in the same ballpark.

1735
All Grain Brewing / Re: Batch Sparge thin mash question
« on: May 20, 2014, 02:37:20 PM »
So I don't need to decrease my efficiency for no sparge?

You do, but it becomes negligible for a beer this small. The no-sparge lauter efficiency is 88%; for two equal runnings it's 91%.

Conversion will be slow, and potentially incomplete if you no-sparged this one. You're up over 5 qt/lb if you mash with the full volume, and that is thin enough to cause issues in my experience. If you mash and sparge with equal proportions of liquor, then you should be in a good spot.

1736
General Homebrew Discussion / Re: Mango floaties in corny keg
« on: May 20, 2014, 02:01:44 PM »
You could start a new trend with "fruit floaties"- sorta like a beer version of bubble-tea. :D

Just call it "Grovestand" or "Homestyle". I never understood how some people could want to chew their OJ before they swallow it, but some of them must drink beer, too. Right?

1737
Tomorrow I'm brewing a batch of my house IPA. I'm trying to save some time so I can take the kayak out and maybe plant a few more veggies. I'm planning on doing a partial mash using a couple pounds of MO and a touch of Aromatic, then making up the difference with DME and some sugar. I'm also thinking of adding Hibiscus. I might do the sugar as a side boil with some Hibiscus, then adding the tea it back mid-hop stand to goose the temps up a bit if they start to drop. Going for a bit of a Mai TaIPA theme on this one.

1738
The Pub / Re: Woo invades hop growers
« on: May 19, 2014, 10:09:36 AM »
I agree with all this. Where conventional medicine is effective by all means use it, I do. And its irresponsible not treat communicable diseases. I also realize that ccfoo242 brought this up in response to a particularly silly incident so maybe a larger conversation about conventional healthcare wasn't expected. I just wanted to point out that the level of delusion in regards to conventional medicine is at least as high and the costs to society much greater. While tens or hundreds of thousands might partake in homeopathy I suspect that most are supplementing rather than foregoing conventional methods and others are trying to treat something not successfully treated by a doctor. This pales in comparison to the millions who spend their time on the couch eating crap then go to their doctors asking for the diabetes or cholesterol medicine they see advertised and having health insurance or medicare pay while doing nothing to change their habits. Or the millions who go to the doctor when they have a cold demanding antibiotics for them or their kids for a viral infection. The doctors usually oblige because their job is to make money for their employer or their partnership. Better to ineffectively treat with homeopathy than create more resistant strains of bacteria IMO. Or the perverse incentives for big pharma: pills that treat symptoms and provide instant relief for a condition or a pill to treat side effects of the other pills are very profitable, cures and preventative strategies are not and the public funding for R&D that had filled in the gaps is dwindling. Boner pill? Yes! Cure for breast cancer? No way!

I do agree with many of the concerns you bring up with some of the downfalls of our current healthcare system. Where I disagree is with your assessment of the incentives for big pharma. As a pharmacist at a location that specializes in women's medicine (and is involved in a considerable amount of ongoing research in the field), I wholeheartedly disagree that there is no incentive for a cure for breast cancer. Oncology treatment is by far one of the most profitable areas within our healthcare system as it is structured today. This is closely followed by finding treatments for rare disease states that currently do not have effective treatments available.

Could things be better? Absolutely. But to do so would involve blowing up our entire healthcare system and starting over from scratch - and I just don't see that happening. All I see is Band-Aid after Band-Aid being slapped onto a mediocre system.

And as another side note, as a pharmacist I think that direct-to-consumer marketing for prescription medications is BS. Especially for disease states that require close monitoring my a physician. You shouldn't be basing your diabetes or hypertension therapy based on a commercial. Your healthcare provider should be making that decision based solely on factors related to your health and medical history.

1739
Yeast and Fermentation / Re: Am I being to anal?
« on: May 19, 2014, 06:07:25 AM »
If you really want to be anal, wort after fermentation is called "beer."  :P

All that being said.  Don't worry about the star san and limit the 02 and you'll be fine.

If you really want to be anal, add another "o" in your title.  ;)

I don't think the O2 makes much difference in your case, but I suppose you could add a blanket of CO2 before crashing cooling to limit it.


...or purge your entire fermentation chamber with CO2 before you crash. I'd recommend wearing a respirator around the brewery if you go this route.

1740
The Pub / Re: Woo invades hop growers
« on: May 18, 2014, 09:53:27 PM »
73% of all statistics are made up. I don't believe in homeopathy but at least the " cures" are harmless unlike our " normal" profit driven health care system which IMO is more worthy of our scorn.

There is plenty of literature out there documenting adverse effects from the use of homeopathic preparations, sometimes severe. Even though these are dilute preparations, some toxins are active at quite low doses.

The biggest harm with homeopathy comes more from patients stopping, or overlooking, conventional treatments, which are generally quite effective, and seeking homeopathic treatment instead. This will often lead to patients getting sicker. And with communicable diseases, this can lead to unnecessary spread of infection.

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