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Messages - erockrph

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2926
All Grain Brewing / Re: How long is a FWH?
« on: October 07, 2014, 09:03:59 AM »
You don't get much isomerization until you get to the 180ish range, so I think the length of your sparge shouldn't have any bearing on your bitterness from a FWH.

As far as how to calculate the bitterness you extract from FWH, that's a big can of worms. Some believe it is equivalent to about a 20 minute addition. Some believe it is equivalent to a little more than 60 minutes.  Personally, I make a distinction between amount of bitterness vs quality of bitterness. I find FWH to be similar to late hops, in that the calculated bitterness is there, but it seems to be less harsh than an equivalent 60-minute addition.

I've started to move away from FWH in my recipes and do mainly 60-minute additions and/or flameout additions with a hop stand. I find it easier to dial in my hop bitterness vs hop flavor that way.

2927
I think, at this point, the reason would largely be "because it's my hobby and I enjoy it". With all the craft beer out there today I could be perfectly happy drinking nothing but commercial beer. Yes, I can brew stuff I can't get commercially, but I can certainly get by without homebrewing.

In the end, I enjoy brewing. That's why I do it. That would be the main reason for keeping a yeast ranch right now as well.

2928
All Things Food / Re: Homemade cheese
« on: October 06, 2014, 09:53:49 AM »
This is a good way to get invited back.
We have a friend who has been a cheese maker at a couple farms and we have exchanged brewing and mead making lessons for cheese making lessons a couple times. I make ricotta and paneer from local raw milk on a regular basis. Our friend taght us how to make halloumi and feta which use some more advanced techniques and is a bridge to the next step, aged cheeses. Aged, stinky, runny cheeses.

I've made paneer a few times and I've made ricotta from the whey left over after making mozzarella. I've also screwed up a few batches of mozzarella. I'm not into the stinky, runny cheeses so much. What I'd like to get into eventually is stuff like gouda, cheddar and provolone.

2929
All Things Food / Homemade cheese
« on: October 04, 2014, 09:30:15 PM »
After several batches of mozzarella, I decided to branch out a bit in my home cheesemaking. I bought some chèvre culture a little while back. I didn't have a chance to get goat milk, but I wanted to make some cheese so I used cow's milk instead from my local dairy farm.

I must say, it was way easier than mozz and the results are great so far. I let the curds set for about 8 hours, then drained it overnight for about 8 more hours. At this point the cheese was softer than cream cheese, but firmer than ricotta. I split the batch in 4. One part got salted with truffle salt. I added honey and ginger to the next. I mixed sriracha in with the next (this one is the best of all). The last portion got salted and packed into a "mold" (a red solo cup with some holes poked in the bottom) and was left out to drain for another 10 hours or so while I went to work. I haven't tasted the last one yet, but it smells like some super tangy chèvre.

I'm going to the Pats game tomorrow night with some guys from work. I'm bringing a keg of O'fest and the three soft cheeses. Sometimes you just have to show off :)  I'll save the extra tangy cheese for cooking. Nothing beats roasted beets with chèvre and fig paste.

2930
Ingredients / Re: what hops to use with apricots
« on: October 04, 2014, 04:21:44 PM »
I'm thinking a Belgian wit
In that case I wouldn't go strong on the hops. Let the yeast and apricots take the lead. A big hop character will probably muddy things up. A traditional hop for the style such as Goldings will be just fine.

2931
I just finished helping judge the homebrew section of the Fresh Hop Ale Fest here in Yakima.  the most common flaw my table saw?  Too much crystal malt.

I learned a lot.  It was a great experience.  I am even more jazzed to get certified.
Out of curiosity, how did you determine it was specifically too much Crystal vs underattenuation or some other fault? I'm still not sold on "too much Crystal malt" being a glaring flaw on its own. Otherwise Celebration would be undrinkable from what I understand.

2932
Ingredients / Re: what hops to use with apricots
« on: October 04, 2014, 05:01:59 AM »
Meridian has a big apricot/nectarine aroma that would really compliment them well.

2933
Other Fermentables / Re: Cider original gravity
« on: October 03, 2014, 08:33:00 PM »
Weighing each of these factors, my favorite cider apples include: any crabapples (crabs all seem to hit all the marks highly), Golden Noble, Washington Strawberry, Scarlet Surprise, and good old Honeycrisp (a little expensive but unbelievably juicy, with good gravity at 1.048).
That might explain something. My local orchard grows quite a bit of honeycrisp and it's a big part of their cider mix, IIRC.

2934
Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: October 03, 2014, 08:28:43 PM »
Have you used wormwood in anything before? Is 1/4 tsp in 5 gallons an acceptable amount? Wormwood is potent, vile stuff. Best be careful with that one!

2935
Ingredients / Re: Serebrianka Hop
« on: October 03, 2014, 12:21:34 PM »
I have been mulling over how to describe this with taste notes.  Today
I was having a burger steak with a little A-1 sauce and this beer was
in the mix.  I got a fairly strong note of Black Licorice in the olfactory.
Took me a long time to recognize this because I do not eat Black Licorice.
I'm not a big fan of black licorice or anise-flavored liquors, but there are a few hops that I get that note from and it really works in certain beers. I get that flavor from EKG, and it pairs well with the caramel and toffee notes from English Crystal malts.

I think I might have to give this a try. I have a Baltic Porter on deck that would be a good fit, I think.

2936
Other Fermentables / Re: Cider original gravity
« on: October 03, 2014, 11:12:22 AM »
Are you guys pressing your own apples? Maybe it's the orchard I use, but I've never gotten cider lower than 1.045, and 90% of the time it's in the 1.048-1.050 range.

2937
Ingredients / Re: English Barleywine
« on: October 03, 2014, 10:17:32 AM »
personally I'd skip the crystal. I liked the 100% mild malt idea. I would go for it. bitter with something neutral and hit it with some EKG and challenger late. maybe some fuggles just to annoy Denny.
+1 to everything here

2938
Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 03, 2014, 10:12:44 AM »
The Brett doesn't need the dextrin, but if the lacto is going to produce any acidity, it will need some food.

2939
Yeast and Fermentation / Re: Adding Dextrin for Brett
« on: October 03, 2014, 06:19:52 AM »
I've only ever seen powdered Maltodextrin. I'd just boil it briefly in enough water for it to dissolve, then cool and add it to the fermenter.

2940
All Grain Brewing / Re: Help please
« on: October 03, 2014, 06:14:05 AM »
Hello Friend!

I am prince ing home Couunty of Nigeeria. I wish to start shop of supp lies to sell of brew please i will send check of funds in account to deposit. When check after deposit are clearing please in to my transfer account make. In return i will make of you partener and proceeds of funds from shop sell will give in monthly dollars.

Good day you friend!

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