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 ... 312
General Homebrew Discussion / Re: Disappointing carbonation
« on: January 15, 2014, 11:35:50 AM »
My wife has a SodaStream device made for infusing carbonation into H2O for bubbly water.  We just wondered.  We tried it.  Let me tell you, this is the solution to a problem I hope never to have again.  One blast from the CO2 bottle and I had wonderful head and fizz.  Forced carbonation baby step.  I have no keg or CO2 bottle, and it wouldn't have helped in the bottle, anyway.  This is a solution for those in that unfortunate position.
I have been wondering how well this works. I brought a growler to a friends house that was flat. I'm still having issues bottling from keg to growler or bottle. They had a sodastream but no co2 canister so I never got to try it.   I'm glad to hear it worked.

I've often wondered the same thing. My thought was that you might be able to force carb using Mr Beer PET bottles, although I wasn't sure if they fit in a SodaStream.

General Homebrew Discussion / Re: Judges question
« on: January 14, 2014, 11:16:28 AM »
I'm looking forward to it.

Found a cool study tool to work on my beer style mentat skills. The Jamil Show. Started with Cat 3 last night. Read over the style guide for Vienna and Oktoberfest, then listened to those two shows. The way to top it off would be to grab a Negra Modelo and an a Paulaner and fill out a couple judging sheets.

I think this will be a decent way for me to get the styles in my head.

The new version of the show "Brewing with Style" is probably even better for your purposes since they taste actual commercial examples of each style. But the the original episodes still have a lot of merit as well.

Beer Recipes / Re: Homebrew recipe for the masses
« on: January 13, 2014, 07:52:08 PM »
Perhaps a brown ale?

This is what I generally brew for the masses. I want to distinguish my homebrew from the usual BMC fare. A low-gravity brown can be quite flavorful without being heavy. And it's not as intimidating as something like a stout or porter for the uninitiated.

At my son's birthday party last summer I served my table-strength saison, a hoppy pale lager, and my oatmeal brown ale. The brown was gone in no time, the lager had a few fans, while my best friend's wife and I had the saison all to ourselves.

Beer Recipes / Re: Belgian-ish Barleywine Feedback
« on: January 13, 2014, 07:08:23 PM »
Overall, it looks pretty good to me. I'll agree with the recommendations about the sugar. Clear Candi Syrup is a waste of $$$, IMO. You get no real flavor contribution from it at all. I'd use plain table sugar if you're not looking for any flavor from your syrup addition. But I'd encourage you to use some Dark Candi Syrup (I like a pound each of D-90 and D-180 for some added complexity) if you really want to highlight that awesome plum/dried cherry note from the Special B and 1762.

If you're going for more of a Barleywine with Belgian accents, then ferment really cool. Like 60-62F. That will keep the banana esters real low, but you'll still get some of the fruit that you're looking for from the 1762.

One other option for yeast is WY3864 (Canadian-Belgian, i.e., Unibroue), which is currently available as a Private Collection strain through March. When fermented cool it is in the same ballpark as 1762, but will ferment a tad drier. It's more plums than dried cherries to me, and has a bit more spice. It also lets a lot of malt flavor through. It's probably my favorite Belgian strain, and I really wish it was available year-round.

The Pub / Re: PC wifi wiped out
« on: January 13, 2014, 12:59:51 PM »
All right guys.You made me do it.
Did someone said Linux?

Linux is great.  Unfortunately, for the software I need to run, it's not an option.

+1 - I dabbled with Linux many moons ago back during the dark days of Win ME, but it just didn't do enough of what I needed it to do (which was Diablo II at the time, IIRC). As of right now it's Android for everything that I can use it for, and Win 7 for my desktop/laptop. Frankly I use my phone and my Nexus 7 for about 2/3 of everything, and Windows just when needed.

Extract/Partial Mash Brewing / Re: Thank you!
« on: January 12, 2014, 10:35:06 AM »
There are other forums out there but you probably get the quickest and sincerest responses on the AHA. Often within several minutes of posting a topic.

I also think the signal/noise ratio is the best here of all the homebrew forums. I trust the posters here more than the other forums I've been to as well.

General Homebrew Discussion / Re: Raisins - to Boil or Not to Boil?
« on: January 12, 2014, 10:31:27 AM »
Anyone ever try this with any other dried fruit? I bet prunes or dried cherries would be awesome in something like a dubbel.

Sent from my XT1080 using Tapatalk

Other Fermentables / Re: Kambucha anyone?
« on: January 10, 2014, 11:42:17 PM »
My SCOBY always grew lots of fat layers too.  I kind of went back and forth with the refined sugar issue - it pretty much kept my wife away from sampling the finished product.  I seem to remember reading that the fermentation kind of takes care of the concern - still, that stuff is pretty much poison.   :o

I was thinking of experimenting with a hopped and honey-sweetened green tea.  Not fermented, just a beverage.  Trying to figure out if simply dry-hopping some tea would work.  Lord knows I have enough homegrown hops around!  Might have to give it a shot this weekend and see how it goes.  I wonder how hops would play in the kombucha?  Do you think they'd mess up your SCOBY?  The acidity/sourness might make it hard to find a good complementary hop, but then again the C-hops might be pretty good.

Nelson Sauvin is my go-to hop for non-traditional dry-hopping. The vinous character really seems to mesh well where other hops might be questionable. Worked quite well in a dry-hopped cider for me. I'm guessing you probably don't have any homegrown Nelsons, though...

Yeast and Fermentation / Re: Best yeast for a RIS
« on: January 10, 2014, 04:46:08 PM »
I haven't tried it yet, but after my recent Scottish ales I'm thinking of giving WLP028 a run as my stout yeast. It's fast and clean and works great in malty styles.

Sent from my XT1080 using Tapatalk

Beer Recipes / Re: Belgian Barleywine
« on: January 10, 2014, 01:04:01 PM »
Thank you Brewmaster General sir! Sorry one more ? At what point of the boil did you add the syrups?
Have good day!

No prob. I add them at about 10 minutes left in the boil, when I normally add Yeast Nutrient, Whirlfloc, etc. That lets you get a little better utilization from your hops.

Beer Recipes / Re: Belgian Barleywine
« on: January 10, 2014, 10:59:04 AM »
This looks good. Can you tell me if you used a starter for the yeast, and also how much corn sugar for bottling? I'm not an expert but do ok if I have the ingredients right.
Thanks man!

Yes, you always need a starter for a beer this big. I don't recall the size of starter, but I assume I did whatever Mr Malty told me to do.

For bottling, I always use a calculator ( such as )to determine the correct amount of sugar given the temperature and volume of beer I will be bottling. I believe I carbonated to the 2.2-2.3 volumes of CO2 range.

One more thing to keep in mind is that this beer is just finally coming into its prime now, a year and a half after I first brewed it. This is definitely a beer that is going to need some age.

Ingredients / Re: Dry hopping temperature
« on: January 10, 2014, 08:07:18 AM »

You should know by now that I really don't care what the "heavy hitters" say.  I trust my own experience, as everyone should.

I'm the same way except when my experience matches up with theirs. I actually have a beer I brew that is meant to pair with a cigar and I dry hop it cold because I get moro herbal character. To be, the flavor is so much cleaner when dry hopped at 60-70.
I can't imagine being able to taste any beer while smoking a cigar.

Well, that's kind of the point. Cigars kill the flavor of a beer. The key was to brew a beer that the flavor of the cigar melded and changed the flavor of the beer to an interesting flavor. The beer is pretty good by itself, but it is extremely parable with a cigar.

The cold hop extraction gives the beer a more "herbal-like" (to my tastes) character. The first time I brewed it I used whole Amarillo, Columbus and Willamette hops (and a few other hops blended in as well). I found the whole hops to be more herbal and veg like and actually prefer them with the beer but whole hops are more of a challenge for me to work with right now so all pellets now.

The beer is called "Tobacco Road" (the brewery Yellowhammer Brewing) if you are interested in searching.

Not to derail the thread too much, but FYI - I don't know if you've ever tried Summer hops, but I'd imagine that they'd be excellent in a beer meant to be paired with a cigar. I get a lot of cedar, leather, tobacco, etc. from it.

Beer Recipes / Re: How do YOU spitball new recipes? Name your process
« on: January 09, 2014, 07:07:01 PM »
The first time I brew a style, I generally brew one of the recipes in Brewing Classic Styles. It is one of the best references out there for brewers who are starting to dabble in the recipe design process.

Basically, the key to designing good recipes is to know your ingredients. It's hard to get from your initial idea to your endpoint if you don't know how to get there. The best place to start is by taking a known recipe and making small tweaks to start. Look at some recipes you like and try to understand what each ingredient is doing, then adjust by changing amounts or swapping out/adding/subtracting an ingredient.

Once you have built up a decent toolkit of ingredients you feel comfortable with, then you can start to get a bit more adventurous and start working from scratch. Don't be afraid to make mistakes or take chances - it's just beer. Don't be discouraged if a good percentage of your ideas don't work out as well as you had hoped. There is a reason why there are so many established styles - those styles/recipes have been proven to work well. There is definitely a lot of great beer to be made in between and outside the styles, but there's a lot more mediocre beer to be made out there as well.

Having said that, there are ways to approach beer outside of styles to increase your odds of brewing something tasty. Have a concrete goal for what you're shooting for. Make sure it makes sense within the framework of beer (i.e., pickle beer, garlic beer, carpaccio beer are all probably real bad ideas). Then approach it with restraint, and using what you know about similar styles to your target as a guide.

A quick example. While I've had my share of misses, I really nailed one beer dead on a while ago. I had tried Caliente hops for the first time and I got an awesome fresh red plum aroma. I decided to take a bunch of ingredients that produce varying degrees of plumminess and use them together. I used Unibroue yeast, D-180 Candi Syrup, Special B and Caliente hops. The resulting brew was kind of in between a Dubbel and an ESB, but the sum of the ingredients was so much more than that. Everything just meshed perfectly. If only all my other experiments worked out so well.

The Pub / Re: What's the best hangover cure?
« on: January 09, 2014, 12:52:22 PM »
I'll accept the yank comment. Though I'm not sure what side Washington fought for, blue or gray.

Pretty sure he fought for the American Colonies...

General Homebrew Discussion / Re: Baby long is enough?!?
« on: January 08, 2014, 09:52:47 PM »
On a related note: the new BYO has an article detailing a 2-hour brewday.

It might be a bit easier to find a 2-3 hour window than 8-12 hours...


Also, im going to state the obvious that noone has.  Have you thought to ask her?


Ps.  Anyone know where to buy prickly pears online? i havent been able to find them here in MA.

I see them in the local supermarkets (i.e., Stop & Shop) all the time. They're usually in the section with the starfruit, persimmons, papayas, etc. when they have them in.

Pages: 1 ... 174 175 [176] 177 178 ... 312