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Messages - erockrph

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1726
Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 05:09:52 PM »
If you wanted to use personal lubricant, you might be better off with a silicone-based lube rather than water.

Are you saying I need to go back to that supermarket?  :-[
You should walk right up to the counter and ask to exchange it for a different type. Do it very loudly so everyone in the store knows about it, too  ;)

1727
Yeast and Fermentation / Re: US-05 at low temp
« on: October 02, 2015, 05:06:30 PM »
I have never had a beer made with US-05 that I actually liked.
To me, it's the same thing as US 2-row and Cascade/Centennial hops. It's just fine. I like the beers it makes. But I can go to the store and pick up literally hundreds of other beers that taste similar.

It's a great "emergency yeast" for impromptu brewdays, but if I'm going to brew for myself I'd much rather choose something that's different than the majority of craft beer out there.

1728
Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 04:51:22 PM »
I'm pretty sure KY isn't going to help as it is water based and will evaporate rather quickly.

I use the same goop that I use to lube the O-rings on my home water filter. It's a bit thicker/stickier than vaseline, but it is silicone-based. Regular vaseline is petroleum based and is probably a bad idea as well, as it may weaken your o-rings over time.

If you wanted to use personal lubricant, you might be better off with a silicone-based lube rather than water.

1729
Commercial Beer Reviews / Farnum Hill "Dooryard" cider (Batch 1502)
« on: October 02, 2015, 03:48:48 AM »
It's not often that I have a cider that really blows me away the way a top-notch beer does, but this cider is quite remarkable. Farnum Hill makes some great ciders, but this batch of Dooryard is a standout, even for them.

What really stands out with this cider for me, is that for all the complexity the apple character is always at the forefront. A big turnoff for a lot of dry ciders I've tried is that they seem more like a dry wine first, without much apple behind it. This is definitely apple-first and something I want to put down in quantity

The nose is clean apple, with bright citrus and background notes of pear and floral aromas. On the palate, you get off-dry sweetness with moderate tannins and bright acidity. The acidity is clean citrus, yet soft, and well-balanced by tannin. It almost reminds me of a softer gueuze, minus the funk.

The apple flavor never disappears from beginning to end, with notes of lemonade, passionfruit and SweetTarts coming in and out. The body is fairly thin, but the tannins and prickly carbonation keep it from being watery. The finish is drying, with lingering acidity and apple skin.

I think this batch is in pretty short supply, but if you see this in a NH state liquor store I would snap it up right away. Great stuff!

1730
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 02, 2015, 12:09:04 AM »
I found the nutrition info for the frozen pulp on the Wegman's website, so I'm guessing that they carry it there. Maybe Whole Foods has it, too?

Personally, I'd rack onto the pulp in secondary. That might help keep the mess down.

1731
Extract/Partial Mash Brewing / Re: New Guy And Flavor Profile
« on: October 01, 2015, 11:16:58 PM »
The only way to build your flavor palate is by experience. I'd recommend taking a proven/known recipe (Brewing Classic Styles is great for this), and brewing it a few times making one change at a time (like swapping out 1 hop or malt variety) and seeing how that changes the recipe.

Also, the ingredients section of How To Brew is a decent primer to at least understand what the various ingredients are.

Welcome to the hobby and the forum! Don't hesitate to ask questions here. You will get a lot of helpful replies.

1732
Ingredients / Re: The use of Torrified Wheat/Wheat Starch
« on: October 01, 2015, 06:04:21 PM »
I'd say the wheat plats very little to no part in the foam.  It's more likely due to proper brewing techniques.  Look at Duvel, for instance...about the best foam stand there is and nothing but sugar and pils malt.  Check out this great article....http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques
Good point, Denny. Putting my skeptic hat on, I'd be willing to bet that whoever wrote these recipes either needed a boost because of issues with their brewing technique, or copied the recipe from someone who did.

1733
Ingredients / Re: The use of Torrified Wheat/Wheat Starch
« on: October 01, 2015, 12:08:46 PM »
I use torrified wheat in my English ales quite a bit, and it will definitely do wonders for your head. The extra proteins from unmalted wheat kind of make up the difference when you're using simple sugar for a good portion of your malt bill. I would imagine that it does the same thing in Belgian styles.

Torrified wheat has a bit of a nutty character that I equate with English ales. Flaked wheat does the same thing as far as building head goes, but it is a bit more neutral/grainy in flavor. I've never used wheat starch, so I'm not sure what that does or how it tastes.

1734
The Pub / Re: Winemaking resources
« on: October 01, 2015, 12:02:55 PM »
Thanks for sharing those! I keep saying I need to dabble in some winemaking, but I never got around to it. I'm sure I can pick up some things that will improve my meads and ciders, even if I don't jump into winemaking with both feet.

1735
All Things Food / Re: Growing food - The Garden Thread
« on: October 01, 2015, 02:37:48 AM »
I highly recommend this variety of blackberry:
http://noursefarms.com/blackberry-plants/prime-ark-freedom/

It was our first year with it, but it grew really well in less than ideal conditions, and the berries we got this year tasted incredible.

From Norse, I'm assuming you're getting bare root plants? And you got berries the first year? When are you planting? I ordered currant plants in pots to cut down on the planting to fruiting time and will be planting them tomorrow so they can get established (still mid 80s here for some reason). Thoughts on planting times for blackberries/raspberries? (Also thinking about picking up some Heritage raspberries.)
If you're growing your own raspberries I highly recommend Anne. Golden raspberries are hard to come by unless you grow them yourself, and the flavor is spectacular.

Outside of wild brambles, the best blackberries I've had (flavor-wise) were boysenberries. I only have a couple of plants that are still around, and I haven't been able to save enough for jam the past few years - they all get eaten between the garden and the house.

1736
The Pub / Re: Whiskey
« on: October 01, 2015, 02:28:43 AM »
He is right about that. The issue is are they worth the price of admission or not. ;)

Had a really good Japanese whiskey the other night, Hakushu 12 year. Currently looking for a bottle to take home. ;)
Interesting. I've only ever seen Suntory in my travels. I thought it was good, but nothing special for the price.

1737
Beer Recipes / Re: pale ale 3.0
« on: October 01, 2015, 02:20:35 AM »
Should be good. I like the continental malts in this style as well. You going with Chico, or do you have another yeast in mind?

1738
Beer Recipes / Re: Another Munich Dunkel thread...
« on: October 01, 2015, 02:14:14 AM »
FWIW, I don't add sulfate to my maltier lagers and I've never missed it. I shoot for about 80ppm of chloride from CaCl or a mix of CaCl and NaCl and adjust pH with lactic and that's it. I try to K.I.S.S. with my water additions and don't add something unless I see a clear need.

As far as recipe goes, I equate Dunkel with the flavor of Dark Munich malt. I do about 85% Dark Munich and 15% Pils. The Pils is mainly to boost the enzymes so it doesn't end up overly chewy. Honestly, I'm not even sure if it's needed, but it makes me feel better. I've enjoyed both WY2633 and 34/70 as the yeast for this. If you have a cake laying around from your Octoberfest, this is a great style to repitch into.
Erock... are you building from distilled/RO (so NO sulfate at all) or are you using a source water that has some sulfate in it and you just choose to leave it there?  I have made the mistake of making darker, maltier beers with a lot of chloride and very little sulfate and I thought the beer lacked crispness.  I know that some styles don't seem like they should be crisp but I feel like there has to be some sulfate in the water.
I have a deep well with a fairly low mineral content. My well report came back "ND" for sulfate, in particular.

My thought is that if I feel like something is missing, I can always add it back in the next time I brew. But I really like to keep my water additions simple to start. I have noticed a lack of crispness when I've omitted sulfate from some styles, but Dunkel and Doppelbock seem to be just fine without it (at least to my palate).

1739
General Homebrew Discussion / Re: Share Your 2015 Brew Season Stock Up
« on: October 01, 2015, 02:02:12 AM »
Ya I have a bunch of this and that. Stuff I only use by the pound or less. I actually cut back on my bulk supply run this year. Last year I started with a sack each of GP, German Pils, GW Pale, and GW pils. I dropped the GW stuff but upped my stock of Best Munich and Wyerman red x.
Yeah, I need to replenish my Red X supply, myself. The malt flavor is really nice, which makes it a nice addition to the toolbox and not just a gimmick for the color.
For sure. I make my red sour with 100% Red X. I dud an irish red with it once, turned out nice. I want to try it at 100% for a hoppy amber too.
Works great for a hoppy amber. What I like is that it's got a similar flavor profile to Munich, but it seems like the richness is dialed down just a tad. That helps keep it from fighting the hops as much as an equivalent amount of Munich would, or at least that's what my limited experience seems to be pointing to.

1740
Beer Recipes / Re: Schwarzbier
« on: October 01, 2015, 12:56:51 AM »
aye - I could add all the MW just prior to sparging.

goschman - I could split the munich between dark and light.

Not a bad idea. I think that you just want to avoid too much malt character. I am no authority on the topic so that's just my impression. After glancing at the guidelines, it say pils or munich for base malt so there is probably some room for personal taste.
I'm in the same boat as you. I think of Schwarz as the "Black IPA" equivalent of a Pils, with a bit less hop character and just a splash of roast (if any). The maltier ones I've had leave me wondering if it's trying to be a dunkel or a schwarzbier. I prefer the crisper, Pils-malt based ones, but that's just my tastes.
That's my take. I want to do one this winter. It will be Best Pils with Carafa, hopped to somewhere between Helles and Pilsner.
I might give it a shot using Avangard Pils and some brewer's caramel that I have an overabundance of.

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