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Messages - erockrph

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Ingredients / Re: question about dry hop time frame.
« on: May 30, 2014, 10:08:20 AM »
I'm still trying to wrap my head around how you guys can fit all your dry hops into contraptions like these. If I tried to dry hop in tea balls, it would look like the world's largest string of Ben-Wa balls when I pull them out of the fermenter.

All Grain Brewing / Re: Mash ph
« on: May 29, 2014, 05:32:25 PM »
Is it even worth fermenting the wort?

If you're into sours this would probably be a decent wort to pitch some sour dregs into. Otherwise, it probably won't be the best beer, but if you have a packet of dry yeast to spare and don't need the fermenter space, then there's no real reason not to try it. You've gone this far, might as well let treat it like an experiment and learn what happens.

The Pub / Re: I have been enjoying playing my bass so much lately
« on: May 29, 2014, 04:04:16 PM »
I'm a guitarist first, but I love picking up the bass and just jamming out.

I keep meaning to get my fretless set up properly. I love my Carvins, but the out-of-the-box setup always seems to be a bit high in the action.

Beer Recipes / Re: NA Beer
« on: May 29, 2014, 03:56:55 PM »
I don't think you will get only 60% AA with american ale yeast mashed at 158. not sure how you WOULD get that low attenuation numbers. maybe mash at 162 and add some maltodextrin to get your 1.029. not sure it would work though.
I wasn't sure about that. Maybe the OP needs to find a different yeast.

I don't know if it will get you the flavor profile you want, but a wine yeast will attenuate in the 40-60% range with malt. You could also try Campden to stop the yeast when it gets where you want. Not sure if you'll end up with a worty, sweet beer if you do that.

Yeast and Fermentation / Re: Trader Joe's Vintage Ale from Unibroue
« on: May 29, 2014, 03:47:08 PM »
Yes.  Special release.  Available in the fall, IIRC.

Actually it was just out 1st quarter of this year. It was released about a year and a half after the previous release so probably fall 2015 next if I had to guess.

If you want to see it more often, then email Wyeast to request that it be a year round strain. They base their decisions on that kind of feedback.

FWIW, this is one of my favorite strains. It tastes great and is super versatile. Wish it was available all year long.

Beer Recipes / Re: Citra Wheat IPA
« on: May 29, 2014, 01:25:48 PM »
I'd really recommend adding something else in the late additions. That much Citra all alone might end up tasting like drinking a mango smoothie. It doesn't have to be a lot, especially if you want the Citra to be up front. If you replaced your 10-minute addition with an ounce of something like Centennial, then that might add enough citrus and complexity just to round out the Citra.

Otherwise, the recipe looks about right to me for an entry-level IPA.

Extract/Partial Mash Brewing / Re: IBU Calculation
« on: May 29, 2014, 12:05:26 PM »
A lot of times these clone recipes just scale the brewery's recipe as-is. If the brewery uses a whirlpool or has something else in their process that would increase their utilization that would lead to some discrepancy compared to the homebrew scale.

General Homebrew Discussion / Re: Blending. Again.
« on: May 29, 2014, 12:00:59 PM »
How about a German Pils hopped to the high end of the range? That might blend down to Maerzen range with the doppelbock.

The Pub / Re: Proud Dad
« on: May 27, 2014, 08:17:18 PM »

Ingredients / Re: Blueberry Beer
« on: May 27, 2014, 08:16:43 PM »
You can also use Blueberry extract. I made one last year and used blueberries just because I always wanted to and sometimes I seem to make things harder than they have to be. It turned out purple which I called "Purple Drank" and I used a hefe type yeast strain. If I made one again, I would use a cleaner yeast strain (to let the blueberry flavor shine more) and Blueberry extract. I think the extract would be easier to dial in the amount of flavor that you want.

Yeah, I made the mistake of brewing a Blackberry Wheat using a hefe strain shortly after I just started homebrewing. I know they call it "American wheat", but weissbeer strains are a bad idea. The flavors clash and the beer ends up murky. Better off using an "American Wheat" strain, or something else neutral like Chico.

Commercial Beer Reviews / Re: BraufactuM Roog
« on: May 27, 2014, 05:52:52 PM »
So does this have any hefeweizen yeast character? I'm not a fan of rauchbier at all, but smoked clove and banana is even less appealing to me than a normal rauch...

Beer Recipes / Re: Suggestions for Altbier grain bill?
« on: May 27, 2014, 05:47:11 PM »

I would be reluctant to use WLP029 for Alt though, because the viniousness that I love in kolsch* I don't like in Alts.  I prefer WY1007 (German Ale) which is very clean, and responds very well to cold-conditioning.

My thoughts too. Kolsch yeast is so distinctive (to me) that I don't feel you're making an alt if you use it. Not saying it won't be a good beer. But 1007 is so reliably good and authentic for alt I can't imagine not using it.

+1 - I'll go so far as to say that 1007 is equally as distinctive as Kölsch yeast. Although it is a very clean yeast, it's fermentation character just screams Altbier to me.

But, to the OP, regardless of yeast selection I'm sure you'll make a damn fine beer. Call it a Dunkel Kolsch and enjoy a few liters :)

Ingredients / Re: question about dry hop time frame.
« on: May 27, 2014, 05:34:53 PM »
I dry hop right in my primary for about a week. For pellets I want to make sure they have enough time to disperse and drop out. For leaf hops I want to make sure they've had enough time to become saturated with beer to ensure that they've released all their oils.

I have no way to circulate my beer with my dry hops like many pros do, so I'd rather gibe them some extra time to ensure I get everything out of them.

Ingredients / Re: Black rice
« on: May 27, 2014, 12:12:20 PM »
I'll come up with a colored beer one of these times.

Hibiscus is a good choice. It will take you anywhere from a nice pink, all the way up to unnatural, Hawaiian Punch red.

yup, and in small quantities the flavor is... well not neutral but far from overwhelming. it will also make the foam pink.

Yep. Got a "Pink IPA" in the fermenter as we speak. It also works fantastic in something like a Saison where that tartness fits right in.

Beer Recipes / Re: Tomme Arthur's Dubbel
« on: May 27, 2014, 10:38:27 AM »
Underpitching (less than Mr Malty recommends) can produce more esters with those yeasts.  I use about 25%-35% less yeast and get plenty of esters.  Fusels have only been a problem when starting the fermentation too warm.

Well, maybe....there's also another school of thought, voice by Dr. Clayton Cone of Lallemand and Neva Parker of White Labs, that underpitching will reduce esters.

In my experience, I do feel like I get more phenolics from an underpitch on weissbiers and Belgians. I haven't noticed more esters. And honestly, it could just be changing my impression of the ester/phenolic balance by lowering the amount of esters produced.

In my opinion, it's much easier to dial in your fermentation temps first before you start messing with pitching rate. But pitch rate is something worth experimenting with once you feel like you have a particular strain dialed in on your system.

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