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Messages - erockrph

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1996
Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 11:10:35 AM »
FWIW, I have bought Columbus from HopsDirect the last 3 years and they have always been terrific. This year they are 17.1%!!! I hope they smell as great as they did last year.

Amen to that! The Columbus I got from HopsDirect last year smelled like opening a bag of the stickiest kind, um, "stuff" I've ever experienced. It smells so good I almost hate to waste it on bittering.

1997
Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 08:31:54 AM »
When are the pellets going to be out for sale?

Freshops only carries leaf IIRC. I've seen a few varieties of pellets start to trickle in at other suppliers. I'd say between now and early December is when the bulk of the pellet hops will become available.

1998
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 16, 2012, 08:29:59 AM »
unopened 1/2 liter bottle of distilled or RO water (should be sanitary so long as it is sealed), let warm in the sun, the dump half, add yeast, swirl, voila.

most of the time, I'm too lazy to do it and just sprinkle and add another pack...

Interesting. I think I've always heard from the rehydration camp that you shouldn't use RO/distilled water because the yeast want some minerals in their rehydration water.

1999
Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 07:16:50 AM »
Thanks for the tip. They also have Amarillo and Centennial for anyone who is looking.

2000
General Homebrew Discussion / Re: Dry-Hopping Citra DIPA
« on: October 16, 2012, 05:55:30 AM »
+1 for just leaving it in the primary for dry hops. I am about to bottle an IIPA today that I did 4 separate dry hop additions on (I got the idea from the same episode of CYBI). All of them were pellets dumped loose into my primary fermenter. I do use a bucket for my dry-hopped beers whenever possible to make it easier to sprinkle the hops in.

No need to drop the yeast or use a secondary unless you're planning on reusing the yeast. The yeast on the bottom of the fermenter won't have any significant effect on the dry hops.

2001
Beer Recipes / Re: Recipe help for WLP644
« on: October 15, 2012, 08:40:26 PM »

2002
Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 12:06:27 PM »
I'm curious about the hop addition.  Anyone else do this?
As am I.  Maybe it is me but 1/2 oz for a 1 gallon batch (assuming no blending) seems like a lot... ???

Here's where I got the idea:

http://www.finnriver.com/index.php?page=dry-hopped-cider

I haven't tried it, but I liked the idea. I did find a review somewhere saying they had a hard time picking up the hops, so I figured I'd go with something in my typical IPA dry-hopping rate range. I figure the citrus/white wine of the Nelson Sauvin would be a nice pair with cider. I'll report back with some tasting notes once it's ready. I also have the advantage of having an unhopped batch of the same cider for blending should the hop character be totally overboard.

I've also been kicking around the idea for a sour graff, so I'm planning on doing some blending with Rodenbach Grand Cru, using both the hopped and unhopped cider.

2003
Other Fermentables / Sulfur aroma in cider
« on: October 15, 2012, 08:22:55 AM »
Two weeks ago I started my first batches of hard cider. They were one gallon each of pressed cider from a local orchard, plus pectic enzyme and about 1/4 packet of T-58. I didn't add any sugar or adjuncts, OG=1.048. Fermented at 66F. They dropped clear in 14 days, gravity = 1.000. I racked them both to secondary and added 1/2 oz of Nelson Sauvin as dry hops to one of the batches.

I was a bit worried how it would turn out as the unfermented cider tasted super sweet and (seemingly) without much acidity to balance it out. The gravity sample tastes fantastic, however. It is pretty tart and has a nice apple flavor to it. I'd carb and bottle it right now, except for one small issue. There is still quite a powerful sulfur aroma. Will this age out? Would I have been better off leaving this in primary on the yeast? Should I raise/lower the temp to clear this out? Thanks for any help.

2004
Beer Recipes / Re: covert FWH to boil hops
« on: October 15, 2012, 06:37:28 AM »
If you're bringing your wort to a boil from cooler temps, just add the FWH once you hit mash temp range (140ish). I do this with extract brews a lot and it works pretty well.

2005
General Homebrew Discussion / Re: New Baby Boy - New Brew!
« on: October 14, 2012, 06:24:02 PM »
Congrats! Savor every moment. You'll be astonished at how fast it all flies by.

2006
Beer Recipes / Re: Black IPA
« on: October 14, 2012, 04:04:10 PM »
It's going to be a matter of taste. I love Black IPAs with a nice coffee/roast character, but others hate it. I like how hop bitterness works with the coffee bitterness, and I like the combo of citrus flavor with it as well.

2007
The Pub / Re: Greeting from the Gulf!
« on: October 14, 2012, 05:55:45 AM »
Jeez, you guys are getting me jealous. We just had our first frost up here in RI yesterday. Hawai'i is definitely on my bucket list, but the Keys are a perfectly acceptable substitute until I can get there (even if I can't hunt the deer on Big Pine). Southwest gets me to Ft Lauderdale cheap, and once you get past Miami the car ride is fantastic. Nothing beats being able to wade out hundreds of feet from shore on Bahia Honda, still be in knee-deep water, and sight cast to fish cruising the flats.

2008
All Grain Brewing / Re: Mashtun's give me problems
« on: October 14, 2012, 05:41:25 AM »
I had a leak in the front I couldn't get rid of when I initially built my mash tun. Ended up buying a pack of hose o rings at home depot and sliding a few extra ones on and that solved the problem.

Also, sometimes less pressure is better. Only tighten until everything is just snug. Too much pressure could warp one of the o rings and lead to a leak.

2009
Yeast and Fermentation / Re: Secondary Fermentation on Cherry Puree
« on: October 13, 2012, 12:42:55 PM »
Fermentation of beer racked over fruit in a secondary probably isn't going to look the same as the initial primary fermentation. I've given up on trying to guess how fermentation is going based on how it looks.

A gravity reading is the only reliable way to gauge the progress of fermentation.

2010
Commercial Beer Reviews / Bacchus
« on: October 12, 2012, 08:47:18 PM »
I'm drinking this beer now and I'm pretty underwhelmed. I've had some great beers from Brouwerij Van Honsebrouck (Kasteel Rouge is excellent, and Gueuze Fond Tradition is right up there with Girardin IMO), but this one falls a bit flat for me. It is way undercarbonated for a sour, and I don't really pick up a lot of complexity from either Brett or malt. I generally prefer lambics and Flanders reds, but I've still had some good Oud Bruins that have some nice somplexity to fill in what they're lacking in tartness (Petrus Oud Bruin, for example).

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