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Messages - erockrph

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46
General Homebrew Discussion / Re: Yeast Advice
« on: September 24, 2017, 05:45:13 AM »
A lot of English strains are quick to finish and flocculate out which is why you see the recirculation of fermenting beer thru fish tails in Yorkshire Squares. On the Homebrew level you could stir the partially fermented beer or as suggested add an additional strain that isn't so quick to flocculate.

Then again, some English strains simply don't process some sugars. For example London ESB does not utilize the sugar maltotrios. In that case stirring probably won't do much. Adding an additional strain that processes all the sugars could help.

If you watch the video on the Samuel Smith's website you'll see the partially fermented beer being circulated thru fishtails after the 2nd day in the square to rouse and aerate the yeast. https://www.samuelsmithsbrewery.co.uk/


Winsor is a strain that doesn't ferment maltotriose, thus the higher FG. A neutral, attenuative strain helps finish up the fermentation without changing the ester profile too much.

I've actually started doing this in my IPA's recently. I've only done this once or twice, but I suspect that Winsor does the biotransformation thing. It also helps the US-05 floc out a bit better.

47
General Homebrew Discussion / Re: Yeast Advice
« on: September 23, 2017, 11:51:53 AM »
Thanks for the reply. Not to bothered with the discrepancy with gravity readings to be honest and understand the efficiency.

With regards to the yeast the other option than using WLP013 would be Danstar Windsor yeast now would 2 packs of dry pitched yeast be ok?


Yeah, 2 dry packets for a 1.085 beer should be fine.

Agreed, but expect much lower attenuation out of Winsor. You could pitch a pack of Winsor and a pack of Nottingham or US-05 to get the best of both worlds if you wanted to.

48
Ingredients / Re: Pilsner Mail for an IPA?
« on: September 23, 2017, 07:35:07 AM »
Hey everyone,

new member here, but not really new to homebrewing.  I've been brewing for about 4 years now, now on all grain but have just recently moved onto building my own recipes.

A friend of mine who owns a bakery recently went to his grain supplier (who also supplies grains to some breweries in the PNW) and got about 10 lbs of Pilsner malt, and 10 lbs of white wheat malt.

I'm not a huge Hef fan, but figured I could at least use the Pilsner malt for something.  Can I use pilsner malt for an IPA?  I'm assuming I may need to add some other grains to build the body a bit, but wanted to see if anyone had some feedback on that.

Or if you have a suggestion on what to use both of those grains on, other than a Hef I'm totally open to suggestions.  Thanks!

I've done SMaSH IPAs with Pils malt several times. I tend to go back and forth between American 2 Row and Pils for pretty much any IPA anyway. Current trend is for little, if any, malt character anyway. I have a beer that I did with a commercial brewery that was 80/20 Pils/rice for the grist. Really light, dry, and easy drinking.

I have used a little rice in some IPAs, and I like the results. Maybe 10% for me.
Interesting. I've been using corn quite a bit lately, but I wasn't a huge fan of it in the IPA's I've tried it in. I may have to experiment with rice sometime soon.

49
Ingredients / Re: Best hopping
« on: September 23, 2017, 03:12:24 AM »
Thank you! But i don't sure if i understand it well (the fault of my bad English): you introduce the hop in worth only when the boiling is over and nothing during the boil?
That is correct. This allows you to get the most flavor out of your hops.

50
Ingredients / Re: Sugar addition
« on: September 23, 2017, 03:05:05 AM »
I don't think you need to worry about adding your sugar during fermentation unless you are going after some monster 20% brew. I've had beer in the 1.130-1.140+ range attenuate very well with all my sugar in the boil.

The key with the really big beer is yeast health and vitality. Pitch a bigger starter than you need and aerate/oxygenate well. I like to use slurry that came from a 1.060ish beer for my yeast, since those cells have already developed a bit of alcohol tolerance.

51
Ingredients / Re: Best hopping
« on: September 23, 2017, 02:57:50 AM »
Kill the heat at the end of the boil and wait for all boiling activity to stop. Add 2-4 ounces per gallon (15-30 g/L) of your hops, and whirlpool with the kettle covered for at least 60 minutes prior to chilling. You can add an additional 1-2 oz/gallon of dry hops if you wish, but I don't usually bother. No boil additions are necessary. You will get plenty of bitterness from the whirlpool, but it won't be a harsh bitterness.

I've tried dozens of different hop schedules for my IPA's, but this one is the one I keep coming back to. This gives a massive hop flavor, and enough bitterness to balance it without becoming abrasive.

You will probably see a bunch of other suggestions from other brewers, and they will all be good. Try a few out and decide what you like the best. It is worthy (and tasty) research.

52
Beer Recipes / Re: Red Ale with Apple Pie extract recipe
« on: September 23, 2017, 01:12:18 AM »
I think it all depends on how malty you want it. Red x has worked well for me to get deep red tones but in my experience anything at 50% of the grist or more will contribute to a pretty uniquely malty beer. I think carared and a small amount of roasted malt may be the way to go.

I agree with this. Red X is the only way to get a true red color from grain alone, but it has a deep maltiness that only fits a handful of styles. The color and flavor are both distinct and are married together. Red X is a one-trick pony that works exceptionally well withing a rather narrow flavor spectrum.

Unless you're looking for a serious malt bomb, then CaraRed and some roast barley are probably better suited to a broader variety of styles. I'm thinking you'd want a rather neutral base recipe to let the flavoring show through. Something like an Irish Red Ale for a base style would be pretty good, I think.

53
All Things Food / Re: Himalayan Salt Block
« on: September 22, 2017, 11:48:31 AM »
I got one years ago, but have yet to season it. I'm thinking eggs and bacon would be good.

Someone else here (Pete B, maybe) mentioned using two of them to press watermelon slices into something like fruit leather, which sounds amazing. I might try something like that with a foil-wrapped brick on top some time.

54
I don't think it's that simple. It would depend on the temperature conductivity and thickness of the vessel it's stored in, humidity, airflow, etc.

55
Other Fermentables / Re: Salted tart cider
« on: September 20, 2017, 05:07:19 PM »
Cider is fermenting away. I may just dose some glasses of the finished batch to see if it's something I want to experiment with next time. Thanks for the feedback. This is normally something I would have just done and possibly been very disappointed with like numerous experimental beers.

Been there, done that, rinse, repeat ad infinitum.

Let us know how your taste tests turn out. I've never flavored a cider myself, but I plan on trying a few things this season myself.

56
When I batch-bottled in a bucket (try saying that 5 times fast), I would leave my racking tubing long and curl it around the inner wall of the bottling bucket. This way, when I racked over the beer would be swiring. After I had about an inch of beer in the bottom of the bucket, I drizzled in my hot priming solution. It seemed to mix in pretty well that way.

And +1 to the recommendation to use more water to dissolve your priming sugar. If it is really thick like a syrup it will not mix too easily.

57
Beer Recipes / Re: Belgian Pale Ale yeast
« on: September 19, 2017, 05:11:10 AM »
Good choice IMHO. Bry-97 is the dry equivalent, I think.
Agreed, although it does tend to be a slow starter if fermentation speed is an issue. It does floc better than Chico in my experience, however.

58
Ingredients / Re: Polyclar Brewbrite
« on: September 19, 2017, 05:09:59 AM »
I've been really impressed with diy brewbrite. I've been doing what Hoosierbrew suggested above .5 g per gallon pvpp and 1/2 wf tab for 5.5 gallons. My wort has never been clearer leaving the kettle and my beers have also ended cleared in gereral. Not sure id use on every beer style but I think it gives me positive results for lagers. I've noticed my post boil gravity sample has a smoother flavor, less of a typical pre fermentation harshness. I haven't compared batches with and without but for my lagers I am going to continue using it.

I've noticed similar results myself, although again no side-by-side comparisons on my part either. I'm a stovetop small-batch brewer, and I just pour from my kettle into my fermenter. I've noticed that I have a lot more clear wort on top before I start hitting the fluffy stuff as I pour.

59
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 10:07:36 AM »
Malic acid is very tart.  It is naturally present in all apples and is not as pleasant as lactic acid, at least not in elevated concentrations.
It is what they use in things like Warheads candy to make them painfully tart. And fankly, on its own it doesn't have the most pleasant flavor. That said, it is the primary acid in apples, so that is why I recommended it over lactic. I get you're going for a Gose, but at some point I'd think you'd want to emphasize the apple characteristics of the cider.

Personally, I've only used winemakers' acid blend (tartaric, malic and citric acid blend) in my ciders when needed. I bought malic acid to try out last year, but my base juice for the 2016 harvest left plenty of acidity in the finished cider and didn't need any additional acid. I'll see if I need any this year.

60
The Pub / Re: Whiskey
« on: September 18, 2017, 03:28:20 AM »
Went camping over the weekend with my wife's family and they are people of simple tastes (Coors Light, Miller Light etc).. so when my brother in law goes in to town for a nip, what does he bring back but a 1/5th of Jack Daniels Black Label. 

It ain't fancy, but man it's good.  I forget how good it is because I think I look down on it as a "bottom shelf" brand, but it's not bad.  Is is single malt scotch? Of course not, but it's not trying to be.  I didn't try it neat, but it mixed really well with Diet Coke.  Strong vanilla flavor from the oak, nice and smooth.  It goes down really well, which can be dangerous.  But, in a situation like camping where I'm not driving anywhere in 3 days, pour me another one! I think I have a bad habit of lumping it in with Evan Williams and Jim Beam, but it's light years better than those two (in my opinion).  Also, at 23$ a 750ml, it's pretty nice on the wallet too.

I like to think of JD and Jim Beam as "middle shelf". They're passable for a shot, and are great mixers. There's a reason it's called "Jack and Coke" and not just "Whiskey and Coke". I always have a bottle of one (or both) on hand.

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