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Messages - erockrph

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1756
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: September 16, 2012, 02:20:28 PM »
I just brewed a bunch of 1 gallon batches. The one batch that I forgot whirlfloc had a nice compact trub, while the rest were really fluffy. I took a side by side pic - I'll post it here later. I will definitely skip the whirlfloc on small batches from now on since I wasted at least a beer to trub on all the batches with whirlfloc.

1757
Beer Recipes / Re: Avery homebrew recipes
« on: September 16, 2012, 01:03:42 PM »
Bookmarked! Thanks for the link. It would be nice to see The Beast up there at some point.

1758
D-90 and D-180?

Those are the two darkest grades of Candi Syrup. They both have a lot of flavor, but the flavors are a little different. The D-90 has more toffee and caramel, while the D-180 has more dark fruit.

1759
Ingredients / Re: NZ hop varieties?
« on: September 16, 2012, 08:38:59 AM »
Of the ones I've tried, I think Motueka holds the most promise in continental styles. I'm just not sure how the herbal/spicy vs citrus balance comes out in the finished beer. The Pils I was planning with it will probably be more of an APA/Pils hybrid - Pils malt with a touch of Munich and either fermented with 2112/2124 or Chico in the low 60's.

There are a few NZ hops that look promising for noble-style hops, but I still have a lot of US hybrids that I haven't gotten to yet. I'll probably stick to the fruity stuff unless I see a great sale on something like Pacifica or Southern Cross.

1760
Ingredients / Re: NZ hop varieties?
« on: September 16, 2012, 06:12:45 AM »
I have some single-hopped Pale Ales bottle conditioning right now that include Nelson, Rakau and Motueka. They're carbing up now, so I'll post my tasting notes in another week or two.

Here are my notes I took on the aroma of the hops themselves:

Rakau (11.4% - from Rebel): grassy, tropical fruit, spice

Motueka (7.2% -from Rebel): herbal/citrus (noble-like with a citrus kick)

Nelson Sauvin (12.1% - from AHS): American/West Coast hop aroma; fruit/citrus with a distinct "white wine" note


I really liked the Motueka, and had a note that I wanted to brew a Pils with it. The descriptors I read said it has a lime or lemon-lime aroma, but I couldn't get that just off the hops - it was just a nondescript "citrus" to me. Maybe more of that character will show up in the finished beer.

I remember being a bit disappointed in the Rakau. I think I was expecting a bombastic Citra/Galaxy aroma when I cracked into the package, but the hops themselves weren't as aromatic as I hoped. I'll reserve judgement until I taste the final product though.

The NZ hop I want to try the most is Riwaka, but I haven't seen it available this year.

1761
Yeast and Fermentation / Re: Alcohol Tolerance of Brett
« on: September 15, 2012, 10:42:38 AM »
Thanks for the tip. I'll probably just let this go under an airlock (or maybe a silicone stopper if I can find one that fits my jug) for 6-12 months then bottle. I've been slowly building up a stock of bottles from highly-carbonated beers (things like German hefe's, Orval, etc.). I think I'd be comfortable bottling in them once the beer gets below the 1.018-1.020 range.

1762
Ingredients / Making a Custom Hop Blend
« on: September 15, 2012, 10:27:17 AM »
I've been wanting to make a couple of custom hop blends for a while now. Now that I've had a chance to brew with the hops in my stockpile that I wasn't really familiar with, I'm ready to throw one together. Has anyone else done this? Any pointers?

My biggest concern is that since I am working with hops that are already in pellets, I may get some inconsistency from one addition to another. I'm hoping that since I plan on using this for late additions (and therefore in larger quantities - like 1/2oz or more at a time), that should keep my additions fairly homogenous. I was also planning on going over the pellets lightly with a rolling pin. I don't want to crush it to a powder, but I'm hoping to break some of the bigger chunks into smaller pieces. I'm planning on letting it sit at room temp for a week or so to try to let the flavors meld a bit before I throw it back in the freezer.

Here's what I'm planning. Any suggestions or critiques are more than welcome.

Average AA%11.35
Total Weight in Oz27
Hop NameAA%Ounces in blendPercentage of total blend
Nelson Sauvin12.1518.52%
Galaxy15622.22%
Citra12.2311.11%
Cascade5414.81%
Rakau11.4311.11%
Motueka7.227.41%
Calypso12.827.41%
Sorachi Ace12.627.41%

1763
Yeast and Fermentation / Re: Alcohol Tolerance of Brett
« on: September 15, 2012, 08:28:54 AM »
I've read a few places that to get the "best/most" Brett character, it needs to ferment under pressure. Orval adds their Brett at bottling. Just don't put it in normal beer bottles and you should be fine.

My barleywine finished out at 11% and 1.026. I'd like to let the Brett ferment under pressure, but I'm not sure the best way to handle this. I just racked a gallon into a 1-gallon jug with an airlock and pitched the dregs from one bottle of Orval. I want to end up with an overall low carbonation level, so I don't want to just bottle it now and let them go. I'd also be afraid that the pressure could end up too high for something like an Orval bottle since I have no idea how far the Brett may go with this.

My thought was to let it go for a couple of weeks, then cap the jug and vent it every so often to keep the pressure from going way too high. Does this sound too risky? Can I even safely get enough pressure in a gallon jug to make it worthwhile to try this? If I did try this, any suggestions on how often to crack the lid so I can keep the pressure up as long as possible without blowing the thing up?

1764
Extract/Partial Mash Brewing / Re: Water Profile for IPA
« on: September 14, 2012, 05:18:01 PM »
Thanks guys, I appreciate the feedback.

So if I'm using, say, an ounce of Chinook and a half ounce of Columbus as my bittering hops, each of which have a cohumulone in the 30%+ range, there is a risk of getting a real bitter character approaching the edge of harsh (don't want that...), but with my present water profile, that harshness would likely not rear its ugly head. Am I understanding this correctly?

I was also thinking that I could just move those hops forward a bit from 60 to 50 minutes to reduce the risk of harshness. With an increased sulphate level (somewhere in the 50-100 ppm range), would I be able to maximize my return on the positive characteristics of those two hops without risking harsh bitterness?

A lot of this is a matter of taste. Columbus and Chinook are my go-to hops for bittering IPA's and I shoot for about 150ppm of sulfate. This gives a nice bitter kick that suits my tastes. YMMV, but before I started adding gypsum to my extract APA's and IPA's, I thought the bitterness was too soft - even when using Chinook and Columbus for bittering.

1765
Ingredients / Re: IBU scales, why so different
« on: September 13, 2012, 11:25:28 AM »
You mean as a solubility issue?  I'll try to remember to ask John Maier about it.  Rogue's Old Crusty comes in at 110 IBU supposedly.  it would be interesting to know how they arrived at that figure.  I'll also try to contact the lab that did the analysis or me and see what they have to say.

I remember hearing a recent interview on one of the brewing podcasts with someone from White Labs (Neva Parker, IIRC) saying that their highest reading in the lab was a beer from Mikkeller that was ~150 IBU's. I'm wondering if it was their "1000 IBU" IIPA.

1766
Beer Recipes / Re: Duchesse de Bourgogne technique?
« on: September 13, 2012, 09:13:06 AM »
Did you end up dry hopping this as planned? I've been curious how dry-hops work in a sour, and now that I've had a chance to brew with Nelson Sauvin I can really picture that distinct white wine aroma pairing very well in a Flanders.

1767
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/14 Edition
« on: September 13, 2012, 08:52:58 AM »
Got half a batch of Barleywine left to bottle, but that's about it. Went from having 10 fermenters going last week to just 2 in secondary. Basement looks a little empty all of a sudden.

1768
Extract/Partial Mash Brewing / Re: Re: First Christmas Beer - Got questions!
« on: September 13, 2012, 07:20:38 AM »
Special B will lead to underattenuation like any other Crystal Malt. Try Dark Candi Syrup instead. That will attenuate fully and give some of the same flavor and color contributions.

Since my LHBS doesn't know the breakdown of their extract, I will  switch to light extract.  Should I switch out the Dark Candi Syrup for the Belgium Dark Hard Candi?

Oops, missed the Hard Candi. Yeah, I would definitely replace the Hard Candi with Candi Syrup. You could even go up to two pounds of it on a recipe this big. It should help dry things out a bit but still provide a lot of flavor. If you do end up using 2 pounds, then I'd say use a pound of D-90 and a pound of D-180 (if you can) to up the complexity a bit.

1769
Beer Recipes / Re: % of Rye Malt in a Pale Ale?
« on: September 12, 2012, 03:39:15 PM »
Thanks for the follow up. I would have never guessed that 15% rye could still end up thin. What was your OG/FG?

You could always swap your base grain for Marris Otter for more maltiness as well...


1770
Extract/Partial Mash Brewing / Re: Re: First Christmas Beer - Got questions!
« on: September 12, 2012, 03:34:09 PM »
Might pull back on the crystal.  What else could I add for high ABV?  Special B?

Special B will lead to underattenuation like any other Crystal Malt. Try Dark Candi Syrup instead. That will attenuate fully and give some of the same flavor and color contributions.

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