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Messages - erockrph

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2716
Ingredients / Re: Onion in my IPA
« on: November 20, 2014, 08:06:54 AM »
I've heard of copper reacting with SO2 gas to create copper sulfate, but I haven't seen the same data showing that it reacts with thiols to remove onion flavors.

I have gotten onion from Mosaic before. FWIW, I believe it was from 2013 whole cone hops from freshops. I only ever picked it up in a single hop beer - I've never picked out onion in any other beers I've brewed with that batch.

2717
Ingredients / Re: Red X malt (Best Malz)
« on: November 20, 2014, 07:52:21 AM »
Anyone have any ideas or thoughts on using Red X to make a German-style Barleywine? It sounds like above 1.050 I should use some pilsner? Should I layer some crystal/caramunich or carafa malts as well? Shooting for 1.090-1.100 OG range.

Plan on using some of the newer/recent German aromatic hops: polaris, mandarina bavaria, saphir, huell melon, Hallertau blanc, merkur, etc.

1007 german ale yeast

I'd just do 50% Red X and 50% Pilsner. If the red color from the Red X is best at 1.050, then other colored malts will probably just muddy it up. Plus, big German beers always seem to be better with less crystal malts anyways. If you wanted to add some complexity, then maybe a couple pounds of Vienna or Dark Munich, or a few percent of Aromatic would be nice. But generally the good German base malts are enough to carry a big beer.

2718
General Homebrew Discussion / Re: What's wrong with this picture?
« on: November 20, 2014, 06:28:40 AM »
Ciders and meads are a great cure for the empty carboy blues. You can get a cider going as fast as you can say "Star San contact time" and a mead doesn't take much longer.

2719
All Grain Brewing / Re: BIAB and OG (yes another BIAB thread)
« on: November 18, 2014, 09:53:53 PM »
I put a tsp or so in an old White Labs vial. I seal it to prevent evaporation then drop it in a cup of ice water. Its ready to read before I hit a boil and I can decide if I need to add DME. I use a refractometer, so this may not work if you use a hydrometer.

2720
Other Fermentables / Re: S-05 in a Mead?
« on: November 17, 2014, 08:09:01 PM »
I think there was an episode of basic brewing radio a year or two ago where they tested several yeast strains in meads. All produced meads several percent higher than the listed alcohol rating for that yeast strain. I doubt that you could reliably produce an off dry mead under 14% without sulfate/sorbate with any of the common yeast strains.

2721
Yeast and Fermentation / Re: PSA - New Yeast Company
« on: November 17, 2014, 08:02:19 PM »
I like that they carry a few "native" yeast strains. The orchard Brett sounds like it would be nice to try in a cider.

2722
Extract/Partial Mash Brewing / Re: Extract SMaSH IIPA
« on: November 17, 2014, 11:49:58 AM »
+1 to most of the above. For fermentability purposes I'd use extra light or pilsner extract. But don't be surprised if you end up with a bland beer if you just use light extract and no additional grains. I'd suggest a half pound of either CaraRed or C20 as a steeping grain to give you at least a little malt flavor.

I also agree that you should use RO water with the extract, but I'd also add a teaspoon of gypsum for a 5 gallon batch of IPA.

2723
The Pub / Re: Back yard lovin
« on: November 16, 2014, 10:14:19 PM »
Nice deer. I never see any in daylight once hunting season opens. They muleys?

2724
Equipment and Software / Re: Grain Mill
« on: November 15, 2014, 07:41:33 AM »
I've had my Barley Crusher for 2 years. I hand cranked it for the first few batches until I replaced my drill that got "borrowed". After my first barleywine I said eff this and bought a new drill...

I set the gap once and haven't needed to adjust anything yet. It's set to 0.88mm, which I think is about 35 mil. I use a guitar pick to set the gap and check it periodically.

2725
Ingredients / Re: Which hops do NOT play well together
« on: November 15, 2014, 07:30:58 AM »
To the OP, Sterling will be really nice. I'd skip the NB's, the EKGs, the Horizon and maybe the HMf. 4-5 hop varieties is my limit before things start getting muddled.

2726
Equipment and Software / Re: Grain Mill
« on: November 14, 2014, 10:43:33 PM »
The only one I have experience with is the Barley Crusher. It works great for me - no complaints whatsoever.

2727
Kegging and Bottling / Re: Rubber coated black tactical beer bottle project
« on: November 14, 2014, 10:41:41 PM »
That is a freaking cool hack! I have several cases of those bottles on hand (I typically use them for my strong meads). I've wanted to use them for my really big barleywine (16+% ABV), but I didn't want to use clear bottles to avoid them getting lightstruck. This would certainly solve that issue.

I'd love to do it in cobalt blue to give the look of the old Sam Adams Triple Bock bottles.

2728
Yeast and Fermentation / Re: Wyeast 3864 - Canadian/Belgian Ale
« on: November 14, 2014, 04:10:07 PM »
Just got confirmation from Wyeast that 3864 is coming back in the first quarter of 2015. Guess I should use up that pack I've been hoarding since last winter...

2729
All Things Food / Re: Thanksgiving is Coming!
« on: November 13, 2014, 06:52:13 PM »
I'll be at my Dad's, so not much cooking for me. I do plan on making some cranberry sauce with the last of my cranberries from this year's harvest. My 4-year old should get a kick out of watching/hearing them all pop as they cook up.

I'll probably bring some Sriracha chevre as well. Unfortunately I might have to use store bought cheese as I don't think I'll have time to make up a fresh batch before T-day.

2730
General Homebrew Discussion / Re: Proud pop with his pale ale
« on: November 13, 2014, 06:45:18 PM »
maybe i just need to give them more time. I have also used 1217 with similar results. Besides the diacetyl it is very clean and it does clear up. I had a pale ale score 42 with that yeast last year at dredhop. At the moment I have 10 gallons of IPA with 1056 in one and wlp090 in the other. 1056 has no detectable diacetyl to me while the wlp 090 is not over powering but definitely present.
Interesting. I thought a local brewpub used an English Ale yeast as their house strain because all their beers have a touch of diacetyl in them. I asked the brewer what they used and he said WLP090. It all makes sense to me now.

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