Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - erockrph

Pages: 1 ... 174 175 [176] 177 178 ... 408
2626
General Homebrew Discussion / Re: Sour Mashing with Unmalted Grain?
« on: December 24, 2014, 02:53:25 AM »
Lowering your pH to about 4.5 prior to pitching should also help inhibit the nasties from taking hold.

2627
Kegging and Bottling / Re: Beer Gun Tips
« on: December 23, 2014, 08:29:38 PM »
I usually use from 2-4 PSI, depending on the beer. Start low, then increase until the foaming gets to be too much. The first 10 or so ml are the foamiest, so that's the dog's share. I do 12 bottles and then cap, so the dog gets the next 10 ml
I hope those aren't hoppy beers!

http://www.petpoisonhelpline.com/poison/hops/

2628
Ingredients / Re: Home malted pilsner
« on: December 23, 2014, 08:05:01 PM »
I'm kinda heading in the opposite direction.  The only thing I've grown is hops and I'm tearing them out this year.  Too much work and I just don't enjoy it any more.  Good on you guys who are growing and/or malting your own!
Its a wise move to accept that your not enjoying something that you thought you might or thought you "should". I have been trying to remember to ask myself if I really want to or need to spend the time when I take on a new project. Right now I really do enjoy growing some of my own ingredients and will continue to. But I'm trying to remain open to letting go of those things that I don't enjoy.
+1 - I'm wrestling with this with my whole garden in general right now. Without fail, by June it seems to turn into a beast of burden rather than a labor of love. I just can't seem to make enough time for it. You can't lose sight of the fact that a hobby is supposed to be fun and not an obligation.

2629
Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 07:58:15 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.

2630
Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 05:04:28 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.

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.

2631
Yeast and Fermentation / Re: WLP037 Yorkshire Square -- medicinal flavor
« on: December 23, 2014, 03:20:08 AM »
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.

2632
Yeast and Fermentation / Re: do you use dry yeast
« on: December 23, 2014, 03:12:45 AM »
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.

2633
Beer Recipes / Re: not strictly brewing, but...
« on: December 22, 2014, 11:29:49 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.

2634
All Grain Brewing / Re: O-ring loose on Barley Crusher?
« on: December 22, 2014, 11:15:13 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.

2635
Ingredients / Re: Water Anelizzzed
« on: December 21, 2014, 09:05:46 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.

2636
Beer Recipes / Re: not strictly brewing, but...
« on: December 21, 2014, 08:43:44 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.

2637
Yeast and Fermentation / Re: NCYC 1108: Box of chocolates?
« on: December 21, 2014, 08:22:25 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?

2638
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 21, 2014, 05:47:42 PM »
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.

2639
Commercial Beer Reviews / Re: Nooner Pils
« on: December 20, 2014, 04:10:42 AM »
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.

2640
Beer Recipes / Re: saison
« on: December 20, 2014, 04:03:51 AM »
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.

Pages: 1 ... 174 175 [176] 177 178 ... 408