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Messages - erockrph

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Ingredients / Re: Red X malt (Best Malz)
« on: February 07, 2017, 11:16:34 AM »
Aiming for a red/amber ale.
20g @ 60
30g whirlpool for 20min
50g dry hop for 5 days
I'm aiming for around the 1.050ish mark and unsure to go all red x or mix with 1kg of golden promise but will I lose clarity of the red with the mix of golden promise?

I hate to say it, but if you want bright red, you want to use 100% Red X for the best results. And if you want a lot of hop character you should use less than 30% Red X for the best results. I've been working on a hoppy red lager since Red X was first released, and I've written it off as a lost cause. Red X is just too malty rich to let hops shine through to the extent I hoped.

At 20% of the grain bill, the beer should still be mostly red, but there will be shades of orange or brown. I've only gotten that brilliant ruby color with 100% Red X, and it needs to be crystal clear.

For a point of reference, my last Red X beer was 83% Red X and 17% flaked corn. I used 6 oz (~180g) of hops in a 1-hour whirlpool (2.5 gallon/10L batch). The hops were noticeable, but had no pop or brightness to them. The beer isn't bad, but make sure you set your expectations properly if you use Red X as a base for a hoppy beer.

Actually, I don't like forcing the wrong sized disconnect onto the out post, so I have a chunk of pvc tube with a quick carb post on one end. I purge from the bottom with that. Works fine
I don't either, which is why I switched to flare nuts on all my disconnects. This way it's simple to mix & match disconnects as needed.

All Things Food / Re: Looking for a good ginger beer recipe
« on: February 07, 2017, 10:18:57 AM »
How did you force carb the 1 liter bottles?
One of these guys. It screws onto a standard soda bottle lid and hooks up to a gas disconnect:

All Things Food / Re: Looking for a good ginger beer recipe
« on: February 07, 2017, 08:02:49 AM »
I have been brewing a few batches of sodas with my daughter and was thinking of having a keg of ginger beer on tap. We made a gallon at a time using 1.25 to 2.5 oz of grated fresh ginger, depending on how much ginger flavor we wanted, 1/2 a lemon juiced, and about 1.75 cups of sugar simmered for about a half hour.  It's a pretty simple recipe, but makes a pretty good ginger beer.  This also was for naturally carbonated ginger beer.  If I force carb, I will probably cut the sugar amount down. Good luck and let us know how it goes and what recipe you use.
I think I'll be making a few tweaks as I go, but I made my first batch last night. The recipe is basically a guesstimate based on several recipes I've seen, but I should be able to dial it in quickly over a few batches.

1 medium hand of ginger, peeled and chopped (weighed 1.5 oz/43g of prepped ginger)
125g light brown sugar

This was added to a cup of water and heated to a boil in the microwave in an oversized coffee mug

Zest of 2 limes added as a "flameout" addition to the boiled syrup, then covered with plastic wrap and allowed to steep about 90 minutes

The juice of the 2 limes was added to a 1-liter soda bottle, then the strained ginger mixture, then topped off with filtered, cold tap water. I force-carbed to 30 PSI and threw it in the kegerator to chill overnight. I'll give it a taste tonight and report back. The nice thing about a 1-liter batch is that it is pretty much 1/10 of the size of my 2.5 gallon kegs, so everything should scale up easily to a keg.

All Things Food / Re: Looking for a good ginger beer recipe
« on: February 06, 2017, 12:48:27 PM »
At one time I was making ginger beer using the GBP and it was delicious, but my plant never grew and I could not keep up drinking the stuff as fast as it would make. I suggest you give it a whirl as it is cheap and easy.

A couple of my links are dead as it an old site and I forget how many total batches I made back in the day. I know I quit documenting at 10.

Here are some new links:

And of course just google Ginger Beer Plant
Sounds interesting, but I learned from my kombucha brewing that brewing and drinking anything that needs to be kept going on a cycle just won't work for me.

Now that I have a 3-tap tower, I'm looking to have a keg of soda on tap on occasion. I picked up some passionfruit concentrate and pomegranate molasses to work on a few ideas. Aside from the more creative 1-offs, I'd really like to have a "house" ginger beer recipe as a go-to. I guess I'll just have to pick something as a start and work on it from there.

I have a different view, more plain. To me barely beating the odds isn't "significant" though statistically it might be. Using your 2/5 one in ten odds of randomly correct, if you had ten tasters and one chose correctly, it might be random. It also might not be. If two people chose correctly, maybe one is random and the other correct. There's 8 more who got it wrong though, so to me it's still not a significant difference. Significant statist of correct choosers maybe. In my simple mind, if all ten chose right, that's probably a big difference. Whatever, what I'm driving at is that a statistician says they found a statistically significant difference, and that gets translated into significant difference in layman's terms.
FYI, that's what the p-value checks for. When a Brulosophy experiment returns a significant result, then there is at least a 95% chance that it is not due to random guessing. The experiment results need to return enough positive results beyond what you would expect from a random guess, so that you can be 95% sure there is a positive correlation.

And this is why results that don't reach the statistical significance mark have to be taken with a grain of salt. An experiment that may hit the 85% or 90% mark would not be considered statistically significant based on the p-value that Brulosophy has chosen. That doesn't mean that there's not a correlation. It just means that the results haven't hit the threshold where they're 95% confident that it's not random chance.

All Grain Brewing / Re: Boil temps - do they matter?
« on: February 06, 2017, 09:35:06 AM »
One thing with those pizza pans is that you need to weigh it down a bit because it is so light, otherwise you can get a air gap under it in places.

LODO also keeps your coffee warm.
Judging by that picture, it lowers the SRM on your coffee by quite a bit as well :)

General Homebrew Discussion / Re: Pushing all grain
« on: February 06, 2017, 09:31:52 AM »
I was surprised that the store only has 1 color (light) of Munton's DME and no other DME or LME.  The homebrew sales person told me they were "really trying to push all grain." That suits me fine. I'll show my friend all grain. But, I was surprised given the AHA recently encouraging us to brew an extract batch.

I'm a little surprised as well that they would stock only one light DME; but, when I look at my brewing history ...

Most of the extract (or partial mash) brewing I do use light DME as the base.  So, if my LHBSs had only light DME, fresh malts to crush, and a copy of a great recipe book, I'm set to brew most common ale styles (from blondes to stouts).
Right. I still brew a handful of extract batches every year, either because I'm trialing new hops or because I have a stretch of time where I can't squeeze in a full brewday. If you convert an AG recipe to extract + steeping grains, Extra Light or Pilsner DME would be the best choice for the base in the vast majority of them.

I'd probably also want to stock Wheat DME and Munich LME. Pretty much every other extract variety could be replaced with one (or a combo) of these three, plus steeping grains (and would likely give better results, anyways).

+1 to above

Unless you're starting with a lot of sodium in your base water, there's no reason not to use baking soda. And if you do need to avoid extra sodium, then pickling lime is still a better choice than chalk.

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All Grain Brewing / Re: Spunding Experiment
« on: February 04, 2017, 08:53:29 PM »

Well, I finally get a chance to try spunding.  Today is day 8 on my low oxygen saison.  The airlock was still bubbling so I took a gravity sample, and it was at 1.015. 

I've brewed this recipe quite a few times, but this is the first time I have pitched a blend of 3247 and 3711.  My guess is it will finish between 1.004 and 1.007.  Today is the only day I could possibly transfer it until next weekend so I decided to give it a shot.

I really hope it doesn't stall out on me.  I'll let you all know how it goes.

To those of you who have tried it, did you have any issues with the liquid QD getting clogged?  The beer stopped flowing when there was still about a gallon left in the fermentor.  I figured the QD was probably clogged and swapped it out for a new one which fixed the problem (but still caused a few minutes of crushing anxiety).
When I transfer I have this happen fairly often, but I'm typically transferring finished beer so I don't know if my methods are a bit different then yours. I connect a picnic tap, then blow out the trub. When it starts to clear out, I close the tap for a second or two to let some more trub settle down then blow that out. After its pretty clear I switch to my keg jumper.

When it clogs, I just start turning up the CO2 pressure slowly. Eventually it will blow out any clog you might run into.

All Things Food / Re: Looking for a good ginger beer recipe
« on: February 04, 2017, 10:06:40 AM »
Are you looking for an beer recipe or a "ginger beer" recipe for mixer for Dark and Stormy's? I am looking for the latter.

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Same here, I'm planning on making the soft drink.

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All Things Food / Looking for a good ginger beer recipe
« on: February 03, 2017, 03:36:01 PM »
Does anyone have a decent ginger beer recipe that they can share? I've seen recipes ranging anywhere from 2 Tbsp to 1lb of fresh ginger for a 2 liter batch. I'm definitely looking for something with some kick to it, but a pound in 2 liters seems ridiculous.

My first batch had some flaws, but I had already started reading How To Brew and following this forum by the time I started drinking it, so none of the flaws were surprises. I lowered the temp midway through fermentation instead of raising it and ended up with diacetyl. I also used the full packet of priming sugar, even though I boiled off more than expected, and ended up with a smaller yield. Needless to say, there was some gushing going on.

Batch 1 was passable, and was enjoyable simply because it was my first batch of homebrew. I was already working on batches 2 and 3 by the time the bottles were ready, and knew what I had done wrong with my first batch. Each batch was better than the previous, and my brewing grew by leaps and bounds for much of the first year.

Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 02, 2017, 09:13:59 PM »

OK, now I'm lost.  There's brown malt.  Then there's at least three different types (in L) of chocolate malt NOT counting rye and wheat.  And there's also three grades of Carafa Special.

Just looking for opinions. I am planning on carafa special I because I don't need the color and like it. The other "roasted" malt is TBD. I am not pertaining to any style. The malts I originally listed were just some ideas.
This topic is great and I'm hoping to learn from it.  I'm lost because folks are posting " X% chocolate in a porter gives a smooth...".  WHICH chocolate???
My standard brown ale recipe uses 4oz of Fawcett Pale Chocolate in a 3 gallon batch. It gives just a touch of chocolate/coffee flavor and roast without pushing it into porter territory. The rest of the color comes from a darker crystal malt.

Maybe I should consider this direction. What percentage of Pale Chocolate are you using?

I have used chocolate rye at 4 oz in 5 gallons of an amber colored beer and it was much more noticeable than I expected but in a good way.

The most simple way I brew it is 85% MO, 10% Dark Crystal and 5% Pale Chocolate. I also brew an oatmeal-vanilla brown ale where I sub about 8% of the MO for flaked oats and add a split/scraped vanilla bean in secondary. Both are nice everyday pints.

Other Fermentables / Re: pellicle on cider
« on: February 02, 2017, 12:28:11 PM »
Seems that I back sweetened too much
Acid blend or malic acid may help with that up to a point, depending on just how sweet you went.

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