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Messages - erockrph

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General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 01:07:08 PM »
No brewing, it is time it drink the lagers brewed in winter.

German Pils, CAP, and a special lager with American hops (mt. hood, sterling, santium, crystal).

We will also have pretzels, radishes (spiral cut white ones), and obatzda for starters. Later we have an assortment of German wurst and potatoes.

I've never heard of beer radishes until now. Sounds brilliant. I just might have to grow some to have ready for Oktober...

General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 10:35:22 AM »
Getting a starter of WY2633 going for October's batch of 'fest.

I think I'm going to make another small starter and throw in a handful of my black currants that are still hanging on the bush to see what I have going for wild yeast on my fruit.

I'm brewing a pumpkin saison today that I am going to ferment on the yeast cake from a clone of Perrenial's Hommel Bier.  This will be my first attempt at fermenting on a cake from another batch.  The yeast is the wyeast 3724 belgian saison.  The Hommel bier has been chugging away for 7 days and I will rack and dry hop it for another week.
I'd be afraid of your first beer stalling out if you rack it this soon. Even if I'm reusing the yeast cake I never rack a beer out of primary until it hits FG.

Beer Recipes / Re: Rye IPA recipe feedback
« on: July 19, 2014, 01:10:20 PM »

So, if the Vienna is a base malt, is there a good reason to use it here at 8 percent of the bill or would I do as well replacing that with another pound of Maris otter?
To my palate Vienna and MO are in the same ballpark. I'd just sub out Vienna for more MO and keep it simple if it were my beer.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 01:55:32 PM »
I'm jealous. My cucumbers didn't make it this year. Most summers I eat a whole cucumber with lunch at work every day. Cut into sticks with a sprinkle of salt and pepper. Cukes are one veggie that I've never had too much of.

Extract/Partial Mash Brewing / Re: incorporating fresh raspberries
« on: July 18, 2014, 12:10:08 PM »
If you freeze the fruit first, then thaw it will help release juice. although with rasperries that's less of an issue.

That's my SOP with most fruit. I put it through a hard freeze, let it thaw, then crush them in the baggie before dumping them in the fermenter.

General Homebrew Discussion / Re: Bell's Two Hearted...a lesson
« on: July 18, 2014, 11:49:13 AM »
I am pretty meh about a beer you can get everywhere, even if it is one of my favorites (which most all national brands are not, but I am lucky to have a few excellent locals, and a lot of good ones).  Would we be over the moon on Cantillion or Westy if we could all get it at Buffalo Wild Wings?

While being on everywhere is great for the brewery, and builds a brand following with Joe six-pack; a beer you can get anywhere becomes a "safe" beer....where no other choice is "interesting" enough.

I am not sure that many on this forum will ever be all that brand loyal.

Yeah, brand loyalty doesn't mean as much for the "Joe Mix-a-six-pack", as many of us are.

I wouldn't order Cantillon at BWW, but I would at an upscale seafood restaurant. It's not my regular beer at home, and it's wouldn't be at a chain restaurant, either.

Other Fermentables / Re: First time cider maker.
« on: July 18, 2014, 06:09:03 AM »
You might want to consider pectic enzyme if you heated your juice, otherwise you have the potential for some pectic haze.

So chilling could reduce bottle bombs (carbonation) but its still a risk?

Chilling doesn't reduce carbonation that's already there. It just slows the yeast's metabolism way down. They will eat the remaining sugars and produce additional CO2 much more slowly than if they were left at room temp.

I think Eric could be easily right. 1 liter doesn't sound like much at all in the grand scheme of things, but in doing the math...

Yeah, its surprising how little sugar it takes to make a difference when it comes to bottle carbonation.

I think overcarbonation is pretty much a guarantee. Bottle bombs will depend on the quality of your bottles, but I think you run a real risk.

Here's my quick, back-of-the-envelope calculation:

A) 5 oz per gallon of priming sugar generally gets you to the upper end of the preferred carbonation range. The exact amount depends on your fermentation temps, but my guesstimate is 2.8 volumes of CO2 from the priming sugar alone.

B) A conservative guesstimate for the OG of your apple juice is 1.040

C) Divide 40 by 20 (5 gallons = 19L, plus 1L of juice), means you're increasing your gravity by about 2 points

D) Each point equals roughly 0.5 volumes of CO2. This puts you in the ballpark of 3.8 volumes of CO2. Unless you're using belgian or hefe bottles, this is definitely in the "risk of bottle bombs" territory.

Check your carbonation levels frequently. As soon as they hit the carbonation levels you want, get your bottles in cold storage. Continue to monitor them frequently, and as soon as they start to show signs of overcarbonation drink them as soon as you can.

Commercial Beer Reviews / Re: B Nektar Zombie Killer
« on: July 16, 2014, 08:09:39 PM »
I'm drinking the Black Fang right now and it may be even better than Zombie Killer. They nail the balance of sweetness and acidity, as well as the balance of primary and background flavors and aromas every time. I need to learn how to brew mead like this, because at 8 bucks a bomber this could be an expensive habit.

General Homebrew Discussion / Re: Pipeline Fail
« on: July 16, 2014, 07:59:18 PM »
Time to stock up on "research" at your local bottle shop, or prune your beer cellar.

My guess is yeast. By the way, I'd be super concerned about bottle bombs if you used both juice and priming sugar at bottling. The yeast is going to eat both the priming sugar and the sugar from the juice. Check for over carbonation and take bottle bomb precautions if necessary.

Beer Recipes / Re: Apollo Recipe Request
« on: July 16, 2014, 04:56:59 PM »
I've heard various things (both good and bad) about Apollo, but of all the single hop beers I've brewed Apollo was one of the rare few I would be happy to drink in quantity.

I would describe Apollo as 70% Amarillo crossed with 30% Columbus. It is orange-citrus with a bit of dank. I've heard a lot of onion stories, but I've never picked it up myself.

I've used it at FWH, 60 min, late boil, whirlpool and dry hops and it works fine everywhere in my experience. I don't know if any of the undesirable flavors are related to harvest conditions, but I get my Apollo from Yakima Valley Hops, FWIW. Apollo is a staple in my hoppy American Ales.

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