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Messages - erockrph

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The Pub / Re: White Whiskey
« on: December 05, 2013, 10:13:38 PM »
After you filter it you could maybe use it as a base for liqueur. Lemoncello, kahlua, chambord, etc.

As far as gin, I'll stick with Bombay sapphire.

Love me some Sapphire. Sapphire, rocks and a twist of lemon is one of my all-time faves.

Extract/Partial Mash Brewing / Re: Cold steeping specialty grains
« on: December 05, 2013, 08:08:54 PM »
In Brewing Classic Styles Palmer says you can steep specialty grains overnight in cold water, especially if you have a lot of dark grains.  Has anyone done this?  If you steep them overnight can you skip heating up to 155 degrees and holding for 30 minutes on brew day?

I've done this when I'm using a dark roasted grain for color adjustment and want to minimize the flavor contribution. I do find it provides less harshness when using roasted grains.

But the easiest way to approach steeping grains is just to add them to your kettle when you start heating your water, then pull them when it hits about 165F. This works perfectly fine - there's no need to hold it at a specific temp unless you are doing a partial mash.

Ingredients / Re: Time to mix up my hops
« on: December 05, 2013, 07:47:40 PM »
Goldings are great also. very herbal and grassy if used in volume. Until I started playing around more recently with American grown noble variants I used a lot of Belgian goldings and Challenger in saisons.

What I get from EKG's when I use a lot of them is a distinct anise note. It's rather pleasant at a low level when paired with dark English crystal malt and earthier hops like Fuggles, but it definitely keeps me from using my usual "bombs away" approach with real hoppy beers.

Ingredients / Re: Time to mix up my hops
« on: December 05, 2013, 07:41:46 PM »
One of the whole reasons I got into homebrewing in the first place was to experiment with hops. One of my philosophies is that I'm not really looking to produce something that I can just get at the store, so I've started to gravitate towards a lot of the newer varieties that you don't see in a lot of commercial beers.

Here are my current favorites:

Nelson Sauvin - I get a big Cascade-like white grapefruit note, paired with a white wine character that I really enjoy. This has become a standard in my IPA's. A nice sub for Cascade or Centennial if you're looking for something in the same ballpark but different.

Apollo - another new standard in my IPA's. I know some people get onion/sulfur from it, but I never have. I get a cross between Amarillo and Columbus - a lot of tangerine balanced with a bit of dank.

Motueka - A Saaz derivative that has a great lime zest/lemongrass character along with noble-like herbal character. It's not potent enough to stand up to oilier hops in an IPA, but it's great for something like a lager, saison, American wheat, etc. where you want an interesting hop note without going full-on hop bomb.

Meridian - I get flavors that remind me of sweeter stone fruits like apricots or nectarines, but without a lot of citrus. Great in combination with hops with more of a citrus character.

Caliente - I get a lot of stone fruit with this as well, but it's more like ripe red plums to me. It has some citrus character to it as well. Not as "sweet" as Meridian. Flavor has some Fugglish earthiness. It's really nice in ESB's, and it's amazing paired with WY3864 (Unibroue) in a hoppy Belgian beer.

The Pub / Re: Burlington woman charged with selling beer online
« on: December 04, 2013, 04:52:02 PM »
Her approach was wrong.  She should have been selling collectable containers that happen to still contain beer.  Come on people!   8)

That certainly works for small sales that fly under the radar. Bought a bottle of 1986 Thomas Hardy on eBay a couple of years ago under this premise. Too bad it was vinegar. And of course I had no recourse since I was only buying a collectible bottle, even though the seller claimed that it was stored under proper cellar conditions for the last 25 years.

Honestly, I'm a bit surprised that this didn't come up last year with the Westy XII release.

Yeast and Fermentation / Re: Lager Temp
« on: December 03, 2013, 07:57:04 PM »
I have always been in the cold Crash camp but IDK now that I have read the Yeast Book. 

Chris White (White Labs) states in his book about yeast, "Very little happens once you take the yeast below 40 degrees Fahrenheit.... Rapid reduction in temperature below 40 degrees F (less than 6 hours) at the end of fermentation can cause the yeast to excrete more ester compounds instead of retaining them. In addition, if you plan to use the yeast for repitching, you should avoid very rapid temperature changes (up or down) as they can cause the yeast to excrete heat shock proteins. Traditional lager conditioning utilizesd a slow temperature reduction...The brewer will start the process of slowly cooling the beer at a rate of 1 to 2 degrees F per day to avoid sending the yeast into dormancy. After a few days the beer has reached a temperature of 40 degrees with still some fermentable sugars remaining, about 1 to 2 degrees Plato.

Now I'm not so sure a rapid cold crash is a good idea although I have never noticed off flavors from doing a cold crash and my re-pitched lager yeast seems to ferment the next batch without issue.

I think the key here is that they're talking about bringing the beer down to lagering temps while the yeast is still actively fermenting. I think those of us that are in the cold crash camp are waiting until the yeast is finished before cold crashing. I don't know if all of his points hold true once the yeast is finished and you're just trying to get it to drop bright.

Sent from my XT1080 using Tapatalk

General Homebrew Discussion / Re: Dishwashing detergent
« on: December 03, 2013, 12:55:37 PM »
Something that works well if you're experiencing glassware problems is a salt scrub.  Wet the inside of the glass and pour salt over all the surfaces.  Scrub with a paper towel.  Works great!

I used to use salt to clean flower vases in college.  ::)

it's amazing how dirty dank those flower vases got back in college isn't it?

Fixed it for ya

Kegging and Bottling / Re: Bottling question
« on: December 03, 2013, 09:59:34 AM »
I use the O2-scavenging caps but still keep them in a tray full of StarSan.  I know they activate when moistened, but I'd rather keep the number of steps for each bottle fill to a minimum.  I really dislike bottling!

IIRC, it takes something like 24-48 hours for the caps to activate once wet, so you should be fine doing it like this without affecting the activity of the caps.

General Homebrew Discussion / Re: Dishwashing detergent
« on: December 03, 2013, 09:49:27 AM »
I use those Finish power balls.  Used to be called Electrasol, I believe.

They don't seem to impact head formation or retention.  Maybe sometimes, but I don't usually rinse out glasses before pouring beer and don't seem to have a problem.

Maybe it's my water rather than (or in combination with) the detergent, but I find that it leaves enough of a residue to affect the taste of my beers. It has gotten better since i started using LemiShine along with the Finish, but still enough to be distracting.

My beer glasses are hand wash only. I use Palmolive and a bottle brush, then rinse in hot water until there's no suds or smell. Then I rinse it a couple more times for good measure and air dry.

All Things Food / Re: The Sun choke
« on: December 03, 2013, 07:34:55 AM »
No clue about the beer, but their reputation is that they cause fermentation in the colon something fierce, so that doesn't surprise me. If you can tolerate them, supposedly they're pretty nice with a bit of a sunflower seed flavor. I've never had a chance to try them myself.

Any time I'm trying a new starchy vegetable for the first time I just go for a simple pan roast to get a feel for how they work. Olive oil, salt, pepper, rosemary & thyme. 350F until they're golden brown & tender.

The Pub / Re: Robertsons
« on: December 03, 2013, 06:57:50 AM »
Must not shop at Wal-Mart

Or Kohl's. Or Dick's. Or Sears. Or Bass Pro. Or JC Penney. Or...

Kegging and Bottling / Re: Bottling question
« on: December 02, 2013, 09:58:00 PM »
Yep. I put starsan in a bowl and put caps in it while bottling.


Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: December 02, 2013, 01:23:46 PM »
I used 2 packs of S-04 per 5gal in a Russian Imperial Stout and it did very well.

I was happy with S04 in a barleywine.

I get a distinct "bready" note from S-04 that I don't get from the liquid English Ale strains. I like it in certain styles (roasty/toasty styles like brown ales & porters), but no so much in others (fruitier styles like ESB's). I've always been leery in using it in something like a barleywine, since I'm afraid that the bready character would be amplified in a bigger beer with a bigger pitch of yeast. Have you guys found that to be the case?

Yeast and Fermentation / Re: Dry Yeast for English Style Barleywine?
« on: December 02, 2013, 12:23:13 PM »
While I have no specific experience with this yeast, WLP007 dry is a good candidate as it is a more attenuative English yeast.

WLP007 is a liquid yeast. It's name "Dry English Ale" just refers to the fact that it ferments dryer than a typical English Ale yeast.

Ingredients / Re: To stock up on "high demand" hops or not?
« on: December 01, 2013, 09:25:15 PM »
If it comes down to it, you can just brew a few IPA's with an insane amount of hops to mow through that supply pretty fast.

I have a bad habit of wanting to try every new hop variety I can get my hands on. A lot of times I've only been able to get them by the pound. Some are fantastic, and some are "meh". The fantastic ones I have no problem using up, but there are some hops I know I'll probably never use again. I try to justify it by telling myself that I save enough by buying in bulk that I can write off the loss.

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