Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - erockrph

Pages: 1 2 3 [4] 5 6 ... 261
46
Ingredients / Re: Anyone tried FWH for extract with steeped grain?
« on: March 13, 2015, 11:56:23 AM »
Does first wort hopping make for smoother bitterness in extract/steeped grain brews like it reportedly does for all grain?  Hops added while steeping grain or??

I do it after I've steeped the grain but before I add the extract.

Same here. But most of my extract batches are 15-minute boils now. In those cases, I treat the "FWH" addition as a 20-minute addition.
Yeah, I'm doing 60 minute boils with extract.  Seems stupid.  15-30 minute boils should do the job with extract!  Just need to adjust the hop IBUs.  I'm going through the learning curve. :P
Even though I mainly brew all-grain, I usually do a handful of extract batches every year because it's so quick when you're only boiling for 15 minutes. Here's some good info on this process:

http://beerandwinejournal.com/15-minute-pale-ale/
http://beerandwinejournal.com/speedy-homebrewing/
http://www.basicbrewing.com/index.php?page=may-26-2011---15-minute-american-ale

47
The Pub / Re: Electrical question for the smart folks
« on: March 13, 2015, 10:32:02 AM »
What he said, except a solid-state charger is going to be more like 99% efficient.

Also, whatever you're trying to do, it doesn't sound practical. Assuming you can get 1 A at 6 VDC in direct sunlight, you'd still need 400 hours of direct sunlight to charge the batteries. And 6 W is a big solar panel - roughly the size of a sheet of paper. To charge the batteries in an 8-hour day you'd need an array of panels totaling at least 300 W. Which would probably be on the order of 5 ft on a side.
I'll defer to the experts on the technical side, but I will definitely agree with Sean's assessment on the practicality side.

My driveway is lit by a 20W LED array flood lamp run off a 12V battery "on loan" from my trolling motor. That is charged off a 25W solar panel (it's about 16"x20" in size). In the winter, I am lucky to get about 5-6 hours of light out of it on a good night. In the summer, I might get closer to 7-8 hours.

48
I am interested to hear your results. I think one of the big reasons that so many brewers are hesitant to pitch the full volume of a rather large starter is because for a fully-attenuated/finished/flocculated stirplate starter there is a large risk for oxidation in the starter beer. I have to believe that the risk for oxidation is minimal for a shaken-not-stirred starter pitched at high krausen, because the yeast are still working and there is not a continuous introduction of O2.

You said that the starter beer tasted good, so right there that tells me that you are in good shape. Keep us posted!

49
Yeast and Fermentation / Re: keep a starter
« on: March 13, 2015, 08:34:58 AM »
Since I brew smaller batches, I often have some starter left over if I make one. Just as you mentioned, I treat it the same as yeast harvested from any other beer - stored in a mason jar in the fridge. I re-prop it if it's sitting around longer than a week or so.

50
Ingredients / Re: Anyone tried FWH for extract with steeped grain?
« on: March 12, 2015, 02:54:39 PM »
Does first wort hopping make for smoother bitterness in extract/steeped grain brews like it reportedly does for all grain?  Hops added while steeping grain or??

I do it after I've steeped the grain but before I add the extract.

Same here. But most of my extract batches are 15-minute boils now. In those cases, I treat the "FWH" addition as a 20-minute addition.

51
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 10, 2015, 10:02:05 AM »
In my experience there is a difference. 50 IBU of FWH, 50 IBU of hop bursting and 50 IBU of early boil additions do not seem the same to me in the same beer. They are all good practices that have their place in different styles. I would worry less about the estimated IBUs to a recipe than how the hops are arranged in the recipe to create the best bitterness and flavor/aroma for the recipe.
My mantra with any brewing calculation is that the best use is to give a baseline for a recipe so you can compare apples-to-apples for dialing it in. Once you brew a recipe, then you have an idea of what 50 IBU's taste like for that given recipe and you have a target to adjust from.

52
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 09, 2015, 10:02:32 AM »
An IBU is simply a lab value that is used as a surrogate indicator for the bitterness of a beer. There is a lot more going on in your mouth than a single spectroscopy value can report. While I don't necessarily buy into the whole low cohumulone = smoother beer argument, I do feel that not all IBUs are created equal. Or to restate that a bit, that the taster's palate will not necessarily perceive the same bitterness experience with two beers that measure the same IBUs in a lab.

I sent a massively all-whirlpool hopped IPA to a lab to be measured for IBUs. It came back at 98IBU, but it didn't taste like more than 60IBU to my palate -and smoothly bitter at that. I can't say for sure what was going on. It could have been that the massive fruit hop flavor skewed my perception, or there could be some chemical changes going on. But I do feel pretty strongly that whirlpool hops do not seem as bitter to my tongue.

53
General Homebrew Discussion / Re: Session Saison?
« on: March 09, 2015, 07:35:46 AM »

My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.
Short detour here- do you get apple or pear from 3711?  I'm drinking my saison and I'm hoping it's not acetaldehyde.  The flat gravity sample was pepper and fruit, but not apple.  Three weeks in the bottle so I was expecting it to be a little green, just not green apple.

3711 is more pepper and citrus so if you're getting a lot of green apple then that's probably not from the yeast's intended character. IMO saison yeast can take a little longer to clean up especially the warmer the beer is fermented. I would give it a few more weeks and see if it improves.
Agreed, although it does tend to have a subdued fruity/banana ester. If it's low enough maybe it may come across as pear or apple?

54
General Homebrew Discussion / Re: Session Saison?
« on: March 08, 2015, 03:34:21 PM »
My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.

55
General Homebrew Discussion / Re: scaling down batch size
« on: March 08, 2015, 03:31:27 PM »
I assume that goes for the hops too?  I guess the wort concentration would be the same, so halving the hops would work equally well?  This leads to the question then: why are recipes always size specific? why not just say "pounds/gallon?"
I prefer to think of recipes as OG and percent for grain bill and IBU and oz/gallon for hops. This is kind of a universal way to describe a recipe. Its also an easy way to "think out" ideas in your head. From there it's the same math exercise no matter what batch size you're using.

56
Beer Recipes / Re: Tomorrow's brew - Double IPA
« on: March 07, 2015, 06:49:12 PM »
The grain bill looks fine, although I prefer to skip the crystal malt. That looks like about 3 ounces of hops in the whirlpool. I would recommend increasing that a lot. I use 4 oz of hops in the whirlpool per gallon for an IPA. Which means that a sane person would want to target at least an ounce per gallon :) I'd double or even triple your whirlpool additions.

For a beer like this, hop selection is strictly a matter of personal preference. Cent/Mosaic/CTZ will make a great IIPA. Citra, Simcoe and Apollo would all be fantastic in a beer like this as well. Let us know how it turns out!

57
The Pub / Re: Should get special dispensation for this...
« on: March 07, 2015, 08:04:56 AM »

I was just have a little fun, looks like a nice vehicle for her. Hopefully someday I'll be able to spend money on a nice car for my wife instead of dumping money into a brewery.

Appreciated .....I'm a ball buster also.

Someday when I'm done with open air on two wheels, I'm all about the corvette. I still thinks it's one of the best value performance cars in the world....and its American made.
My Dad had both a 'vette and a BMW when I was a kid. They were both great cars, but I liked the Corvette much better. It was pretty tough to stuff a family of 4 in there, though. My brother kept kicking my shins and my head would bounce off the rear window if we hit any bumps in the road.

58
Beer Recipes / Re: Hoppy dark wheat ale
« on: March 06, 2015, 06:30:01 PM »
Sounds like a tasty beer. If it were me, I'd be tempted to use an English ale yeast and swap the Cascade for EKG's, but it looks really good as-is.

You're definitely following a prudent course by keeping the grain bill simple on a beer where you're not sticking to a style. You run into a lot less risk of flavors clashing.

59
All Grain Brewing / Re: Mash pH and light beers
« on: March 06, 2015, 06:08:38 PM »
alternately you could just use lactic acid and skip the acid malt all together.

+1.  Lactic is reliably 88% (at least what you get in LHBS). I always wonder how reliable that acidity is across different maltsters. Lots of ways to make beer, though.
Bingo. You can certainly make excellent beer using acidulated malt, but I prefer the level of control I get from using lactic acid of a known concentration.

60
Beer Recipes / Re: Today's Shopping LIst
« on: March 06, 2015, 01:24:43 PM »
Your reminding me its about time for us to make a pilgrimage to Yankee Spirits in Sturbridge Ma. Its the largest package store in New England. Its the size of a large supermarket. The space cereal would take up is whiskey and the beer section is bigger than most entire package stores. They do a ton of business, there are always license plates from 3 different states in the parking lot, so they move through their inventory quickly. The beer area isn't inside a cooler but they do seem to have the area kept as cool as they can, I would say about 50.
The Yankee Spirits in Attleboro is an old supermarket as well. I've never been to the one in Sturbridge, so I can't compare but the Attleboro one is huge. They stopped doing mix-a-six years ago, so I don't go there too often any more. But they do have a killer selection for when you're looking for something special.

Pages: 1 2 3 [4] 5 6 ... 261