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Messages - erockrph

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2626
Other Fermentables / Re: Backsweetening my Triple Berry Mead
« on: August 07, 2014, 08:38:27 PM »
Thanks Eric! Did you force carb or keep it still?
Its still. For me, carbonation is more for the smaller, more quaffable meads. Keep in mind that you will get a raw (i.e., unfermented) honey flavor if you use it in significant quantity for backsweetening. It's not that bad, but it does seem a bit less integrated than if you didn't back sweeten.

2627
Ingredients / Re: Flavored Candi Sugars
« on: August 07, 2014, 08:29:45 PM »
Sounds cool, but I typically prefer to have better control over each of the individual ingredients in a recipe (i.e., I'd rather adjust the sugar and flavor components separately). But by all means, keep us posted if you try it out.

2628
General Homebrew Discussion / Re: Happy National IPA Day!
« on: August 07, 2014, 08:19:36 PM »
My homebrew stock has been run down for the summer so I'm hitting my commercial supply. Alas, that doesn't include any IPA. Really enjoying some DFH Noble Rot right now, though.

2629
Other Fermentables / Re: Backsweetening my Triple Berry Mead
« on: August 07, 2014, 12:25:20 PM »
Take a sample and make 3 blends. One about 1.010, one about 1.020 and one about 1.030. That will help you pick a ballpark.

My last blackberry melomel started and finished almost exactly the same as you. FWIW, I settled on about 1.020 for a slightly sweet, but not syrupy finish.

2630
Ingredients / Re: Water for Märzen
« on: August 07, 2014, 11:11:11 AM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again ;D

I'll let ya know if I need disposal!  Actually, once I calmed down, I realized I don't "believe" in using crystal malts in an Ofest anyway.
I thought the same, but at a fairly low level the CaraMunich just ups the maltiness a bit in this recipe.

2631
All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 07, 2014, 11:08:27 AM »
I use hot water and baking soda to remove odors.
^^^ this

Vinegar can help too. I'd do vinegar first, then rinse, then baking soda if it's really nasty.

2632
General Homebrew Discussion / Re: pairing
« on: August 07, 2014, 11:05:13 AM »
I would never eat coyote. Wear yes, eat no.

You can treat whitetail deer like a really lean cut of beef. Steaks/chops are great with a blackberry reduction.

And it's really killing me to not make a "I love to eat beaver" comment here...

2633
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 07, 2014, 08:12:33 AM »
Sorry, Frank, but that doesn't make much sense.  Most of lager flavor comes from the malt and hops.  The yeast, if anything, makes less of an impact than an ale yeast. 
There are so many different types of lager beer that I don't think you can dismiss them all as having the same mouthfeel or flavor.
Lager yeasts do have a specific fermentation character that I pick up. Unlike Frank, I rather enjoy it. Don't get me wrong, lager yeasts make very clean beers, but they leave a definite signature behind.

As far as IPLs go, it's just another hybrid IPA style to me. And I like them way better than White IPAs FWIW.

2634
In an IPA huge hop flavor and aroma are expected and some haze is also. But in my opinion the drier IPAs are more drinkable, so less attenuative yeast won't help. Less floculant? Maybe, but it's kind of like using the wrong tool. If you want more hop just add more hop. I know it sounds too easy, but it might just work.
Bingo. Use the yeast that gets you the flavor profile, attenuation, and flocculation you want. If it drops the hop character too much, then add more hops. We're homebrewers; it's no big deal to add an extra ounce of hops.

2635
The Pub / Re: F Cancer
« on: August 06, 2014, 10:52:21 PM »
So sorry for your loss, and especially sorry for his family's loss. No kid should lose a parent at such a young age.

If its any consolation, cancer research is a hotbed of new, promising development. Hopefully we'll kick cancer's butt in the coming decades.

2636
Ingredients / Re: Water for Märzen
« on: August 06, 2014, 03:53:34 PM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.

That's fine. I'll take it off your hands and you can try again ;D

2637
Ingredients / Re: Water for Märzen
« on: August 06, 2014, 03:52:22 PM »
What if you do a bit of gypsum and a bit of CaCl2?
If I add both but keep Sulfate and Cl in line with profile, that leaves me with 10.3ppm Ca which fits the profile (12) but is nowhere near 20-40 ppm. It's where I started until I re-read Martin's suggestion and I'm paraphrasing here, of 20 minimum for fine tasting lagers and 40 to ensure oxalate precipitation
This kind of takes me (newbie lager brewer) back to the question of which aspect is more important: Ca, sulfate, Cl, Lactic, Bicarb, etc? Like I said, I know I'm likely over thinking and should just follow "Amber Malty" which is easy to hit with my RO water, I just don't know if I will get everything I can from A Märzen with this profile.
Any thoughts to help me clear my head? To paraphrase another member here and the instructor at my LHBS "Making beer is not rocket science, its much more important!"

What is most important is mash pH, by far. Keep your other additions on the low side and ride it out. Odds are you'll be fine regardless.

2638
Yeast and Fermentation / Re: Yeast starter question
« on: August 06, 2014, 03:49:41 PM »
At that point you're better off brewing a small beer to pitch on top of. Even a half batch (2-3 gallons) would be fine. Since I brew 3 gallon batches I don't often need starters. When I do I usually just brew a batch of something low gravity and pitch the fresh slurry into my barleywine/doppelbock/etc.

2639
All Things Food / Re: Tri-Tip Tacos
« on: August 06, 2014, 08:39:40 AM »

How do you know about tri-tip in Alabama? I have to go to a proper butcher to buy it in Dallas.

I grew up in Dallas and I've been all over the world and never heard of it either. Costco has introduced me! LOL
Yeah, it's a California thing. I have no idea what the grocery stores do with it.
Pretty sure it just ends up as ground sirloin most places. I don't think I've ever seen tri tip up here in New England, whether its in a market or even a steakhouse.

2640
Commercial Beer Reviews / Bruery Hottenroth
« on: August 05, 2014, 09:43:43 PM »
This is my first time trying a commercial straight-up Berliner Weisse and man, am I impressed. Hottenroth is certainly tart, but it is not in the realm of gueuze or La Folie. For such a small beer, it is remarkably complex. There is a big, bready graininess to it, and a nice lactic twang to balance it out. The Bruery always impresses me with their sours, and this is no exception.

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