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Messages - erockrph

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2761
Yeast and Fermentation / Re: Danstar Windsor
« on: October 25, 2014, 05:35:36 AM »
How did it taste, though? From what I understand, the high FG from Windsor is because it can't ferment maltotriose. Since maltotriose isn't very sweet, a fully attenuated beer using Windsor shouldn't be particularly sweet compared to a beer brewed with a more attenuative yeast that just stalled out at the same gravity.

2762
Extract/Partial Mash Brewing / Re: Crazy amount of head.
« on: October 25, 2014, 05:24:11 AM »

2763
Extract/Partial Mash Brewing / Re: Crazy amount of head.
« on: October 25, 2014, 05:23:59 AM »
there is no such thing as a 'crazy amount of head'
more head for everyone!!

This raises a good point. What is a crazy amount? More than you're used to? But that might still be a normal amount.
I think a "crazy amount" is a matter of perspective. I've been with my wife for 13 years, so a crazy amount to me is pretty much anything more than once a year on my birthday.

So there is such a thing as a "crazy amount". "Too much" is a different story.

2764
Kegging and Bottling / Re: Bottling: Too Soon?
« on: October 24, 2014, 09:30:13 PM »
Think of it like this - you're still doing 2 weeks primary and 2 weeks secondary. But your secondary is the bottle conditioning period.

2765
Commercial Beer Reviews / Re: Fullers
« on: October 24, 2014, 08:31:02 PM »
Just got off work (graveyard guy), its my Friday. Cracked open a "best by 5/15" London Pride.

I almost spotted.

I havent had Fuller's LP in a while but the first time I tried Fuller's Vintage Ale was mail ordered from Belmont Station years ago. It was awesome.
Any idea how old the Vintage Ale was? I got a bottle of 2011 for my birthday and I'm wondering whether I should lay it down for a few years or drink it now.

2766
Kegging and Bottling / Re: Bottling: Too Soon?
« on: October 24, 2014, 08:26:35 PM »
13 days isn't too soon if the FG is stable and there's no diacetyl/acetaldehyde in the beer. A beer that size could be done in 4 or 5 days, honestly. I generally package my normal gravity ales at the 2-week mark. Check the gravity one more time and taste the sample. If everything is good, then bottle away.

2767
Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 24, 2014, 08:23:28 PM »
Not to derail, but why are you using WLP013 for a Fullers clone instead of WLP002? Don't get me wrong, I have used WLP013 in a Fullers-type ESB and it makes a fantastic beer, but 002 will get you much closer for a clone.

To the original question, I like the Windsor/Notty combo suggestion as well.

2768
All Grain Brewing / Re: 5 Gal Mash Tun
« on: October 24, 2014, 08:05:30 PM »
It's perfect for 3-gallon brewing, if that's something that interest you at all.

2769
At Griffin Claw the grain get hammer milled, the husks are removed, and the fine flour goes into the mash press. That is how they don't get astringency. Homebrew hammer mill needed too.
Good to know, that's a game changer. Although if you didn't press too much I wonder if astringency would be an issue.
If your pH is good and your mesh is fine enough to keep husks from passing through to the boil, then squeeze away. No hammer mill necessary, no astringency.

2770
All Grain Brewing / Re: Doing a BIAB with too much grain
« on: October 24, 2014, 01:08:56 PM »
If I can't fit all the grain for a recipe, I just brew a smaller batch.

2771

Ordinarily, I'd say "IPA" for my ale, but I never brew the same recipe twice. So I'll have to go with my ESB, which is based on Fullers. 93% MO, 7% Dark UK Crystal, hopped with Challenger, EKG and Caliente.

For lagers, it's definitely my "Erocktoberfest", which is a Maerzen with some added Aromatic to kick up the maltiness.

So I have to ask - "never the same recipe twice". What's behind that? Haven't you just found that magic brew that lit you up and you found yourself crying and wanting more when it was gone? Just curious.
The "never the same recipe twice" is specifically regarding IPA's. There are just too many hops out there to play with. Plus, I spent a few years chasing the level of hop flavor that I wanted in my IPA's. I have my process close to dialed in, but the hop selection changes and I'm still tweaking the malt bill. I've also locked onto some other styles that I have been dialing in recently, so the past year or so hasn't seen too much IPA activity in my brewery.

2772
Ordinarily, I'd say "IPA" for my ale, but I never brew the same recipe twice. So I'll have to go with my ESB, which is based on Fullers. 93% MO, 7% Dark UK Crystal, hopped with Challenger, EKG and Caliente.

For lagers, it's definitely my "Erocktoberfest", which is a Maerzen with some added Aromatic to kick up the maltiness.

2773
All Grain Brewing / Re: Crushed Grain Shelf Life
« on: October 22, 2014, 09:08:40 PM »
A roller mill is an investment that many brewers are hesitant to make; however, I have yet to meet an all-grain brewer who is not glad he/she did so after the sting of the purchase has faded.  There are several nice mills that can be had for under $150.00 shipped.  If you are patient, you may be able to pick up a used pre-adjusted Schmidling Malt Mill for under $75.00.  Those mills are good for several tons of grain.
Agreed! You certainly don't need a grain mill to get started in all-grain, but I'd highly recommend it as your first upgrade. My efficiencies were all over the place until I started milling my own grain. Plus, you can start to buy grain in bulk. Outside of a couple of liquid yeast packs, I haven't had to buy any brewing ingredients at all this year - I've just been using up my stockpiles.

2774
As an example, my LHBS carries Briess 2 row and Briess 2 row brewer's pale malt. I have had the same question, what's the difference? And what to use when a recipe simply states "pale malt"

Order some Rahr 2-row. Problem solved :)

But seriously, both of those Briess malts sound like the same thing, unless one is actually their "Pale Ale" malt, or one is their organic malt.

2775
"Pale malt" and "2-row" are often used to describe the same thing, in those cases it would indeed be interchangeable because it is the same thing.

"Pale Malt" and "Pale Ale Malt" aren't necessarily interchangeable. You could probably sub one for another in a recipe and be in the same ballpark, but the base malt character will be different (possibly a lot different). Base malt is different than specialty malts in that even 1 degree Lovibond is enough to give a significant difference in flavor. Pils, Pale, Pale Ale and Vienna are all within a couple of degrees L of each other, but they all result in different beers if used as the base malt.

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