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Messages - erockrph

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1996
Yeast and Fermentation / Re: 7 months in on a Flanders Red with Roeselare
« on: January 28, 2014, 12:55:25 PM »
Regarding cherries with pits in aging: Does anyone have a yes or no answer to wether the pits can produce a substantial amount of carcinogens?

I've heard that for peach/apricot pits. It may or may not be an old wives tale, but I'm not going to be the one that does the research! Plus - the whole peach doesn't fit through the barrel bung, anyway...

I've never heard carcinogens. they have cyanide precursors though (AKA Vitamin B something). And in exactly the right circumstances could produce the dangerous kinds of cyanide compounds if eaten in large amounts. I am NOT a doctor and do not have a definitive answer on this.

All fruits of the Prunus genus (Peach, Plum, Apricot, Cherry, Almond, etc) contain varying levels of amygdalin in all parts of the plant (including the stone), except for the edible portion of the fruit. Amygdalin gets broken down in your GI tract to several compounds, one of which is Hydrogen Cyanide. HCN is very nasty stuff. I'll never forget seeing my rat in tox lab, and hearing the dreaded words from my prof "I don't think he got the antidote quick enough". Which is a nice euphemism for "you killed him".

Now the amount is present in varying levels depending on the species. Apricots and bitter almonds are on the high side, while plums are on the low side, IIRC. Since I've heard that some of the pro's include the pits of cherries, I'm guessing that your exposure is likely to be below the threshold of toxicity at the amounts of cherries typically used in beer. But you're on your own with that. I sure as hell ain't trying it myself.

1997
Beer Recipes / Re: Marzen
« on: January 27, 2014, 07:09:45 PM »
Alright, brew day is coming up.

Looking through my hops collection I have Magnum, Sterling, and Liberty.

According to BCJP it shouldn't really matter what I use because there is little to no hop flavor and hop aroma is not even mentioned. so I lean towards Magnum and I'll save the Sterling and Liberty for some hoppier lagers.

But I'm open to being talked out of it.

A little late noble hop character isn't necessarily a bad thing (Sam Adams Ofest, for example). I'd go with the Sterling out of the ones you have listed if you do. Any of those would be fine for bittering. Personally, I'm using 3/4 oz of Sterling as FWH and 1/4 ounce at flameout (3 gallon batch) for mine on Wednesday.

1998
Yeast and Fermentation / Re: White labs vial production date?
« on: January 27, 2014, 04:55:11 PM »
Fyi - Brett strains get 6 months instead of the usual 4

1999
Yeast and Fermentation / Re: Bottle fermentation/refermentation
« on: January 26, 2014, 11:02:59 PM »
As a minimalist brewer who does not have the ability to keg or force carbonate, refermentation has been something I'm considering trying for my lagers. Typically I lager for 3-4 weeks, but I'm wondering if I could lager for longer and add yeast at bottling for carb. My question is would you be able to taste the excess yeast in the final product if you inoculate with the recommended rate? Just curious.

If you have not been force carbonating you have already been refermenting in the bottle. the process of filtering out the primary yeast and adding bottling yeast is useful on a large scale when you want perfect control over the amount of yeast in each bottle but for in your case you can just keep doing what your doing. it's also worth noting that you can still lager even after bottling, it just means keeping it cold for a bit longer before drinking it.

That's how I've done my lagers in the past. Ferment, D-rest, bottle, let sit warm to carbonate for ~3 weeks, then lager in the bottles. Works quite well, but the important step is to wait for carbonation before lagering.

2000
General Homebrew Discussion / Re: First Competition
« on: January 26, 2014, 10:59:46 PM »
No, not appropriate for the wiener quad. I save diacetyl boost for my Orville Roggenbocker

I don't always shoot beer out my nose, but when I do I prefer homebrew.

That was a good one, Jim :)

2001
Other Fermentables / Re: Maple Wine
« on: January 24, 2014, 10:55:48 PM »
I thought I'd update this thread since I recently bottled the batch. After my attempts to restart fermentation I pretty much put the fermenter in an upstairs closet and forgot about it for many months. I was about to dump it since I needed to reclaim the fermenter, but I gave it a taste first. Although it is still quite sweet, something magical seemed to happen. The alcohol mellowed out and the sweetness (while still there) rounded out quite a bit. It seems to be in the ballpark of a cream sherry, and is a real nice sipper now. FG is now down to 1.050 (it had initially stalled at 1.058).

Here are my tasting notes:

Appearance is ruby/copper with some haze (I never ended up fining it). The nose is vinous, with a big sweet maple note. There are hints of vanilla and dried fruit/raisins. There is also a woody cedar/oak note.

On the palate, it is winy and quite sweet, with a lot of maple syrup character. There is a moderate acidity that helps balance the sweetness. Alcohol is notable. I also pick up some wood, vanilla and a sherry/raisin note. The mouthfeel is full with some juiciness and a bit of tannin. The finish is drying with wood and maple lingering as the juiciness starts to fade.

Overall, I am pretty happy with how it turned out. I think the complexity is just starting to develop now and will hopefully develop even further over time. I was surprised how much wood I picked up, but I'm guessing that using good quality grade B syrup makes a difference here. I''m glad I went with 71B for my yeast choice, since this really needs some acidity to balance out the sweetness.

I doubt if I'll brew this again, since it's a real sipper and the stockpile I have will likely last a decade at the rate I expect to consume it. If I did, I think I'd still try to shoot for 1.020-1.030 range for FG. I think it would be a lot more drinkable down in that range.

2002
All Things Food / Re: Mozzarella
« on: January 24, 2014, 10:30:44 PM »
Damn... my waistline can't afford to get too heavy into cheesemaking as a hobby right now, but I'm starting to get hooked. I've had success with mozz, ricotta and paneer now, and fromage blanc sounds right up my alley. It also helps that I have a dairy nearby that has some delicious milk.

2003
Ingredients / Re: Nelson Suckin
« on: January 24, 2014, 10:18:10 PM »
Bummer, I'm a huge fan of Nelson. I've never gotten grassiness from it - just an amped up C-hop grapefruit note paired with that white wine. All I can suggest is to try an extended cold crash. I've had an over-dryhopped IIPA come back from the dead once after about 6 weeks of lagering.

2004
General Homebrew Discussion / Re: Hop experts wanted...
« on: January 24, 2014, 10:09:24 PM »
Dry hops will make for a marked increase in aroma, and some flavor contribution as well. It will be well worth the wait.

And carbonation, plus the proper pour in the proper glass will make a huge impact as well - possibly more so for a dry-hopped IPA than any other style.

You patience will be greatly rewarded, as difficult as that may be right now.

2005
General Homebrew Discussion / Re: It's here!
« on: January 24, 2014, 02:47:50 PM »
Congrats, Denny!

2006
General Homebrew Discussion / Re: First Competition
« on: January 24, 2014, 10:41:26 AM »
Signed up for my first comp not too long ago. I have a Quad that I brewed with the Unibroue strain back in the fall of 2012, and a Blackberry Melomel from summer '12 that I'm submitting. I'm not really into the competition thing, but I'm curious to see how these do.

These are two of the brews that I like the best from what I've brewed. I'm interested to hear whether there are some suggestions to make them even better. I'm also curious to see if my assessment of them is in line with what the judges think. Sort of like the "Commercial Calibration" column in Zymurgy, but using my own homebrew. For example, I love my Quad right where it is, but I suspect a judge may be looking for a bit more yeast character. In the end, the next time I brew I will still brew it to my palate, but this will be a nice doublecheck to see if I'm on with my assessment.

2007
All Things Food / Re: Mozzarella
« on: January 24, 2014, 09:30:54 AM »
Which is a perfect transition to ... you live in Chepachet? My father-in-law owns The Old Post Office, an antique store in 'downtown' Chepachet (in the old post office building as a matter of fact).

Small world! I'm right around the corner from there. I've never done the whole antiquing thing downtown, but I've always meant to go check it out.

2008
All Things Food / Re: Mozzarella
« on: January 24, 2014, 09:12:12 AM »
Mozz is an advanced-level cheese making skill. I backed off and started making fromage blanc. Not much effort but can take 24 hours or more. It is then packed in plastic tubs and gets to age a while (several weeks) in the fridge though it is perfectly good fresh. Think cream-cheese. With a little age fromage blanc gets a little more complex but not funky. Herbs are a nice addition to this spreadable cheese

If you buy Alouette you'll like fromage blanc.

Would this be similar to Boursin if herbed-up?

2009
Yeast and Fermentation / Re: 3711 tips and tricks
« on: January 23, 2014, 09:39:40 PM »
So the general consensus is to start in the mid 60s and raise up. Anyone play with pitching rates or oxygen rates?

My house saison is 1 pack into 3 gallons of 1.040 wort, FWIW.

There is one other thing I forgot to mention - I usually target a mash pH in the low end of the range (5.2-5.3) to really help drive the crisp acidity that this yeast produces.

2010
All Things Food / Re: Mozzarella
« on: January 23, 2014, 06:45:43 PM »
I made a 2-gallon batch. Half got regular cheese salt as normal and is being used for pizza/pasta/etc. The other half got truffle salt and is getting mainlined to my arteries as we speak. Fresh, homemade, truffle mozzarella is exactly as awesome as it sounds.
I'll be stopping by.  ;D

As long as you bring beer, we're cool :)

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