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Messages - erockrph

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Yeast and Fermentation / Re: a10t2 - Sean, why don't you like Chico?
« on: February 28, 2013, 08:24:49 PM »
i guess that makes sense., as long as the package is not mislabeled.  Is there a thing as trojan yeast?

I hear using Trojan yeast is a good method to prevent infection.

Commercial Beer Reviews / Re: Bigfoot 2013
« on: February 28, 2013, 11:56:48 AM »
Guess I'll have to buy two 4-packs and drink a couple right now before I stash the rest in the cellar. Darn  ;)

I'd consider a more accurate hydrometer for reading FG if the price was right, but I don't have a need for the other two. The difference between 1.006 and 1.010 may be significant enough if I was trying to dial in attenuation based on my process within a certain recipe or for deciding when to sulfite a cider, but the difference between 1.056 and 1.060 isn't enough to concern me. Also, the highest they go is 1.130, and my meads (and some BW's) go a bit higher than that.

Beer Recipes / Re: Schwartzbier
« on: February 28, 2013, 11:00:18 AM »
The only comment I have is that there is no "t" in Scharzbier :)


I've never tried a scharzbier, but I've gotten beer scharz before :)

Yeast and Fermentation / Re: dry yeast for biere de mars
« on: February 27, 2013, 07:06:21 AM »
whoops.  I have a batch going right now w/ WY 3711 french saison (lowish - 64 degrees).  waste of saison yeast?  Farmhouse Ales says that you can use a wide range of yeasts for this style.

I was actually thinking the same thing for either the late spring or early fall myself. I'm thinking of building up a pitch of 3711 with a table saison, then use that (fermented on the cool side) for a Bière de Mars that I want to finish with Brett.

The Pub / Re: song title game
« on: February 26, 2013, 08:51:48 PM »
Thong Song - Kyuss

Beer Recipes / Re: Bell's Java Stout
« on: February 26, 2013, 08:46:13 PM »
Well, I emailed Bell's for some insight....They did me a solid with some nice information.This was their reply....

Hi Frank. Sorry for the delay getting back to you on this. Here’s what I can tell you: the mix of coffee comes from Water Street Coffee, but is pretty tight lipped. I would make at least part of the blend a pretty aggressive flavored coffee. I would crush the beans and add around ½ lb. to a 5 gallon batch after primary fermentation subsides (maybe in a secondary).

As far as the recipe goes, I’d put together a nice stout with plenty of chocolate malt, maybe half of that amount roasted barley, and about half that amount black malt. Give it some good body with some munich and flaked malts as well as a bit of medium crystal (60L ish). Shoot for a gravity of 1.075 or so. Hops are just enough to balance sweetness. Something neutral. A neutral yeast as well.

I hope that helps.


Nice! I love it when a big brewery is willing to share these kinds of details. Especially in this manner, where they're not just shelling out a clone recipe, but are giving you a bit more insight into the thought process behind a recipe. Thanks for sharing!

Beer Recipes / Re: Bourbon Barrel Porter
« on: February 26, 2013, 08:42:30 PM »
As with any other type of cooking, I'd go with something you like and feel the base profile will match what you're trying to achieve. It's not worth busting out the super-premium stuff, though, as the nuances that make it a notch above the rest will be lost. For me, Knob Creek is my go-to bourbon so I'd go with that. I wouldn't be kicking into my Blanton's for something like this, however.

Bottling my porter, but otherwise nothing doing for a while here. I'd love to get another lager (thinking either schwarzbier or Märzen) in while I have good temps for it, but I just don't know if I can make the time.

I'm thinking about doing a 15 minute APA I saw on Basic Brewing Video.  I'm going to be busy this weekend and I haven't done an extract batch since going all-grain about seven months ago.  Should be a fun experiment and a quick way to get five gallons of beer.  It also means less time brewing in the snow.

It works really well. I do a series of 1-gallon batches of this when I want to test new hop varieties, and I'm thinking of trying it out to test a few specialty grain varieties I've been wanting to experiment with.

Ingredients / Re: Grain for just color
« on: February 26, 2013, 06:31:05 PM »
A dark huskless malt (Midnight wheat, Carafa special) is probably the best choice. I just gave cold-steeping a try for my recent Alt and I'm impressed by how much smoother it is than even just capping the mash. I can barely detect any flavor from the Carafa in this Alt, but I got noticible roastiness in a recent amber from capping the mash with an ounce of Carafa III.

Is there an online resource that describes this process?

There are a lot of ways to do this. I just crushed a couple of ounces of Carafa III and steeped it in about a quart of water overnight at ambient temp. I then added it to the boil with my first late hop addition.

Here's some more info -

Scroll down about a page or so:

Here's a recent thread on the topic:

Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 02:10:16 PM »
I think we're going to find more of this with the newer varieties of hops that are starting to be bred for their oil content. We currently adjust hop bitterness based on AA%, and we're probably going to have to start taking oil concentration into account with some of the newer varieties. I recently used Polaris (over 4ml/100g oil content) at my normal IPA levels in a brew and it totally overpowered all the other hops. Not only that, but the beer has that saturated hop-oil/resin character that I generally only get from over-the-top IIPA's.

I've seen Nelson dominate a hop blend as well, but that just may be that the vinous character is so distinct (as opposed to oil content). I do tend to back off on Citra if I want other hops to hold their own against it in a blend, but I really like the flavor (especially when paired with hops like Amarillo and Simcoe). I will often hop them at the same rate as the other hops, knowing that they may take the lead a bit. Or I'll just add more of a lower-oil hop so it stands up to the Citra better.

Ingredients / Re: Grain for just color
« on: February 26, 2013, 01:52:05 PM »
A dark huskless malt (Midnight wheat, Carafa special) is probably the best choice. I just gave cold-steeping a try for my recent Alt and I'm impressed by how much smoother it is than even just capping the mash. I can barely detect any flavor from the Carafa in this Alt, but I got noticible roastiness in a recent amber from capping the mash with an ounce of Carafa III.

Ingredients / Re: Lyle's Golden Syrup
« on: February 25, 2013, 09:47:05 PM »
It's pretty standard stuff in the baking goods section of my supermarket. It's generally near the sugar, YMMV.

General Homebrew Discussion / Re: Austin Homebrew Gift Certificate Sale
« on: February 25, 2013, 09:43:44 PM »
It reads that the gift certificate expires in 1 year. Not sure what the Texas regs are, or how that applies in interstate commerce.

Yeast and Fermentation / Re: Lager Woes
« on: February 25, 2013, 09:30:52 PM »
I am not a skimmer, and I certainly have not done a side-by-side comparison to back up my suspicions, but I must admit that I am a bit skeptical about the potential benefits of krausen-skimming. If the nasty bits that you are removing are going to end up in your finished beer, then it stands to reason that they must be dissolved in the beer. But it looks to me like this gunk is dispersed on top of the krausen and not actually dissolved. If that is the case, then I would expect it to fall out and not make it into the final beer. Especially so in a lager that gets extended cold-conditioning.

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