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Messages - erockrph

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1996
Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 12:58:15 PM »
The most I've ever used is a pound in a 1-gallon batch. It's over a year later, and I'm still waiting for all the hop debris that made it through from the boil to drop out in the fermenter so I can start the dry hops.


You made stew, not beer.
More like porridge, but you're definitely in the right ballpark. The other time I did this using whole cones it was like boiled spinach. Yes, I did this twice.

1997
Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 10:04:28 AM »
The most I've ever used is a pound in a 1-gallon batch. It's over a year later, and I'm still waiting for all the hop debris that made it through from the boil to drop out in the fermenter so I can start the dry hops.

As far as an actual drinkable beer goes, I use 17 ounces in a 3-gallon batch of my house IPA. It is complete hop overload at that point, but that's how I like it.

1998
Yeast and Fermentation / Re: WLP037 Yorkshire Square -- medicinal flavor
« on: December 22, 2014, 08:20:08 PM »
you may very well have gotten some other yeast, but i will tell you this yeast is finicky . when PH of mash is less than 5.3, i have had the same medicinal problem you report. 5.35-5.5, no issues. very active and also highly floculant as described. your temps should not be a problem- i pitch at 60F with no issues. also, IMO this is a yeast that needs nutrient, adequate pitch rates, and good oxegenation.

edit: only used with darker beers..like oatmeal stout, so consider that.
I didn't get band aid, but I did notice a funky phenolic that seems to age out after a couple of weeks. It is insanely flocculant, and is a beast if you pitch enough. It ripped through a huge all-malt barleywine fermented at 58F, and didn't require any coddling other than a big, healthy starting pitch. Speaking of which, I should check in on that brew as it's approaching its birthday.

1999
Yeast and Fermentation / Re: do you use dry yeast
« on: December 22, 2014, 08:12:45 PM »
It would be interesting to split a batch between a fresh pack of BRY-97 and a fresh pack of WY1272 or WLP051 based on this information.

2000
Beer Recipes / Re: not strictly brewing, but...
« on: December 22, 2014, 04:29:49 PM »
The Mikkeller spontaneous series is a little hit and miss, but the Spontangooseberry is incredible. That foxiness from ribes adds a nice layer to a lambic. Blackcurrant would be a nice addition. I've also wanted to use blackberries - their tartness and tannins would pair nicely with a sour.
You are right about the series. Unfortunately did not try the gooseberry.

And blackberries is a very good idea. But I would have to be able to pick kilos of them in season. They are prohibitively expensive to buy.
And if they're not in season and super ripe, then they aren't worth the money anyways. Blackberries are one of those fruits I just won't buy if it's not in season. Peaches and strawberries are two others. Not coincidentally, these are three fruits that are usually quite disappointing when used in brewing - probably because they are pretty much flavorless unless they are at the peak of ripeness.

2001
All Grain Brewing / Re: O-ring loose on Barley Crusher?
« on: December 22, 2014, 04:15:13 PM »
Mine is still loose in there 2 years later. My crush is still just where I like it and my efficiencies are still right where I expect them to be, so I wouldn't sweat it.

2002
Ingredients / Re: Water Anelizzzed
« on: December 21, 2014, 02:05:46 PM »
Iron seems kinda high.
Ok . Ill ask him tomorrow what the mesurment is out off and if its correct . In case its correct ..down side?
Very high amounts can lead to metallic off flavors.

Upon closer review, the iron is being reported in micrograms per liter, not milligrams per liter. So this is actually 0.1 ppm and should be fine for brewing water.

2003
Beer Recipes / Re: not strictly brewing, but...
« on: December 21, 2014, 01:43:44 PM »
The Mikkeller spontaneous series is a little hit and miss, but the Spontangooseberry is incredible. That foxiness from ribes adds a nice layer to a lambic. Blackcurrant would be a nice addition. I've also wanted to use blackberries - their tartness and tannins would pair nicely with a sour.

2004
Yeast and Fermentation / Re: NCYC 1108: Box of chocolates?
« on: December 21, 2014, 01:22:25 PM »
Good luck! Any idea what kind of beer you're going to brew with it? Or do you wait to see how it behaves when you prop it up before you decide that?

2005
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 21, 2014, 10:47:42 AM »
Denny-
There's this really cool hobby called "cheesemaking".  You get to start with some raw ingredients and set the stage for an enzymatic reaction happen that modifies the base ingredients.  Then, you can age it and let other microbial flora take their turn at it and before you know it, you have a consumable end product.

It takes quite a bit of equipment, though.
http://www.cheesemaking.com/?utm_content=5720897248&utm_term=cheese%20making%20kits%20for%20beginners&utm_campaign=001.06-Making+Cheese+For&utm_medium=cpc


Sound interesting?
Until you get into hard/aged cheese your equipment needs are minimal. With some butter muslin, rennet and a few cultures you're all set for soft cheeses.

2006
Commercial Beer Reviews / Re: Nooner Pils
« on: December 19, 2014, 09:10:42 PM »
We do get Prima, which I do love, but it just doesn't fit the bill for me when I want something refreshing and not an IPA after a long weekend run or something.
Agreed. I love me some Prima Pils, but it's a bit more hop-forward than what I'm typically looking for in a crisp Pilsner. Heavy Seas "Uber Pils" is pretty nice, too. But at 7% it's a bit big and rich for the style. It's definitely out of the lawnmower beer category.

2007
Beer Recipes / Re: saison
« on: December 19, 2014, 09:03:51 PM »
Jonathan/Drew - do you recall which yeast strains were used in the ciders you've tried? I've wondered if 3711 would be useful in a cider to help boost the mouthfeel a bit.

2008
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 19, 2014, 01:26:12 PM »
you could check with the brewery and see if they will divulge what specific organisms they use, if they know. The best way to go is to get some starter wort prepared (1.030 max gravity here). Get some rubbing alcohol or other 70% or higher alcohol and a flame source.

open the bottle, wipe down the mouth and lip of the bottle with alcohol and flame it off, pour gently all but the last inch or so into your serving glass. then flame the lip again, add about 50 ml of wort and an airlock. let that work for a couple days then add that to 500ml of 1.030-1.040 wort and let that work. that is ready to pitch into a secondary or to be stepped up for a primary pitch.

it won't be the same as the jolly pumpkin bugs anymore but it will be similar.
Good info here. I prefer to use low gravity wort (1.020) for my initial step in the bottle to gently wake up the dregs. I also like to let the initial step go for a week, this way there's plenty of time for the yeast to get going in the low-gravity wort.

2009
The Pub / Re: Big news
« on: December 18, 2014, 10:12:19 PM »
I guess I'm a bit of a tourista, but one of my favorite things about my trip to San Antonio (my only trip to Texas) was that there was Tex-Mex all over the place.

But I'd trade a lifetime of tamales for fresh Sculpin on tap...

2010
Other Fermentables / Re: First wine
« on: December 18, 2014, 10:05:46 PM »
doesn't appear we have many wine makers here.

i'm going to go with the wine expert gewurtz and see how that goes.
http://labelpeelers.com/wine-making/wine-kits/selection-premium-wine/selection-california-gewurztraminer--wine-kit/
Keep us posted on how it turns out!

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