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Messages - erockrph

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811
General Homebrew Discussion / Re: Experimenting with hops
« on: October 25, 2015, 11:02:49 AM »
I prefer to go the extract route for this because it is so much quicker. There's no mash, and a 15-minute boil is all you need. I'm brewing 4 single-hop batches later this week and I will be done in less time than a single all-grain batch.

812
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 25, 2015, 10:56:47 AM »
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.

813
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 24, 2015, 08:22:23 PM »
Glad you're liking them, Jim! The Smoke & Dagger is amazing with BBQ. I've never been a big fan of Rauchbiers, but the smoke is balanced just right for me in this beer.

814
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 24, 2015, 08:10:35 PM »
Actually, Wyeast discontinued WY1742 Swedish Porter yeast, which they got from Carnegie Porter, when they discovered that it was the same as their WY1187 Ringwood yeast.  They were selling the same yeast under different numbers at the same time.

I believe that  Sinebrychoff is another baltic porter made with this yeast.  I think brewing baltic porters wih lager yeast is more of a Polish-Russian thing.
Interesting. I just picked up some Sinebrychoff recently. I will have to give it a taste-test with that in mind. Maybe I can convince my palate that there is some diacetyl hidden in there armed with this info  ;)
Maybe it's the power of suggestion, but I'm picking up some definite ale-like characteristics from the Sinebrychoff in my glass right now. In particular, there's this almond/stonefruit character that is distinctly British ale-like.

There was a fair amount of sediment in the bottom of the bottle. I think I'll try stepping it up to see if there's any viable yeast in there. If there's a thick meringue of krausen, then it may indeed be Ringwood. I'd be amused if after the multiple discussions about where to get true Ringwood cultures the answer turned out to be a Baltic Porter from Finland.

815
Other Fermentables / Re: zombie killer type of cyser
« on: October 24, 2015, 02:53:38 PM »
I use nutrients. I feel that it minimizes the "fartiness" that develops in a cider fermentation and helps get you to a drinkable result sooner.

816
Yeast and Fermentation / Re: Storing Dry Yeast
« on: October 24, 2015, 05:56:18 AM »

I keep my dry yeast in my crotch...the local colony can be reused just by simple methods of building the local colony to a pitchable number

Though now that I think about it these yeast are in a somewhat humid and worm environment
Thinking this thread just got derailed.....

The time stamp doesn't lie. You can always tell who is hammered or overtired when they post!

817
Commercial Beer Reviews / Re: Mikkeller Spontanbeetroot
« on: October 23, 2015, 08:04:27 PM »
Thanks for the review!

I'm not sure about the beers in this Spontan-series.
Supermarkets in Belgium are selling Spontanbasil at steep prices (south of 20$) which, frankly put, I'm unwilling to shell out at this point. Mikkeller has some splendid beers in his range, and his sense of adventurous brewing is seemingly boundless, but overall, quite a few of his more out-there beers are a bit hit-n-miss.
I haven't seen the Spontanbasil over here yet, but I might stay away from that one. I just can't see that one being enjoyable unless the basil character is really mild, but then what's the point? That's sort of what I thought about the beetroot, but to a lesser degree. The beet character was pretty mild, and the beer was better for it. If the less you use of an ingredient the better, then what's the point of using it?

818
The Pub / Re: Ukulele Mods
« on: October 23, 2015, 07:58:36 PM »
I like 9's for standard or Eb tunings on most of my guitars, but my main guitar is a Les Paul tuned to C#. I have 10-52's on that one or else everything sounds like mud. But it's still low and soft enough that calluses are never an issue when I randomly pick up the guitar and start playing.

Bass, on the other hand, is a b**** without proper callouses, particularly on my right hand. When friends want to jam, I am usually appointed bass player. If I haven't played in a while I inevitably end up with blisters on me fingers.

819
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 23, 2015, 07:12:47 AM »
Coming from New England, I'm familiar with a lot of these breweries. Most of them produce good beer, some of them produce excellent beer, but a handful produce dirty butter-bombs.

I get more butterscotch than butter when Ringwood is not handled correctly.   Like most Yorkshire cultures, Ringwood has high O2 demands.
I usually pick it up as movie-theater popcorn in the aftertaste. It is especially pronounced retronasally and in the beer burps to me.

And even the worst offenders with Ringwood aren't half as bad as whatever Red Hook is doing, while we're on the topic.

820
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 23, 2015, 06:29:32 AM »
Is there a readily available commercial beer that is bottle conditioned with the true ringwood strain and from which it can be cultured?
Here's your starting point. I'm not sure who bottle conditions on this list, but even if it isn't bottle conditioned, an unfiltered bottle may get you enough yeast to start stepping up a culture:

http://www.pugsleybrewing.com/pugsleysinstallations.php

Coming from New England, I'm familiar with a lot of these breweries. Most of them produce good beer, some of them produce excellent beer, but a handful produce dirty butter-bombs.

821
General Homebrew Discussion / Re: soaking oak cubes in red wine
« on: October 23, 2015, 06:13:14 AM »
A wine-loving friend of mine reasoned as such:

if you're going to soak the cubes in wine, the wine will take up oxygen and "spoil". Sure, your cubes will taste like wine, but the catch it that they'll taste like oxidised wine which is probably not what we want.
He proposed simply adding the cubes, and blending with freshly openend wine at bottling time.

Soaking cubes in wine for two years...now I can't imagine that not having a negative effect on the wine flavour, but perhaps the oak flavour have become so powerful that the wine flavour doesn't register much. In which case, any cheap ass wine would do, right?
Put the oak and wine in a soda bottle with a carbonator cap. Hit it with CO2 and purge the headspace several times. That should minimize your O2 concerns.

822
Yeast and Fermentation / Re: Starter/Multiple packs with Saglager?
« on: October 22, 2015, 09:52:36 PM »
1 pack should be fine for that gravity.

823
Yeast and Fermentation / Re: Storing Dry Yeast
« on: October 22, 2015, 08:17:34 PM »
I have never perceived a benefit with rehydrating dry yeast compared to just sprinking it dry onto your wort. Since it's easier to sprinkle, I just go that route. You can certainly rehydrate if you like, but I don't feel that the extra step is necessary.

As far as storage goes, just keep the packets in the fridge. I always keep a couple of packets of US-05, 34/70 and 71B (for meads and ciders) in the fridge at all times for impromptu brewdays.

824
Extract/Partial Mash Brewing / Re: Aletoberfest from All Grain to Extract
« on: October 22, 2015, 08:11:15 PM »
Those two additions of LME should be 3.3lb (i.e., 1 can) apiece, for a total of 6.6 lb.

Otherwise, everything looks like a solid plan to me.

825
Commercial Beer Reviews / Mikkeller Spontanbeetroot
« on: October 22, 2015, 07:52:35 PM »
I've had quite a few of Mikkeller's spontaneous fermentation beers in the past year or two. All of them have been at least decent, and the Spontangooseberry is one of the best fruited sours I've ever had. When I saw the beet lambic, I was torn. On the one hand, all of the others have been good so far. On the other hand, this could just be like drinking pickled beets (of which I am not a fan). Curiosity got the better of me, and here I am.

The beer pours a murky orange-red in appearance, with a persistent ring of white foam. It looks strikingly similar to my mother-in-law's borscht. The nose has lactic and citrus tang, with a solid cherry-pie Brett note. I think I'm getting some boiled root vegetable aroma, but it's faint and fleeting.

On the palate, the cherry pie takes the lead, followed by tangy lactic notes. There are some low horsy/barnyard funk notes, and some earthy beet character as well. I get a bit of that boiled root veggies character as well. I think it read more carrot/parsnip than beet, possibly due to the funk/spice/bitter character from the Brett coming along for the ride. That character seems to be at a low enough level where it melds in without sticking out like a sore thumb. But it still seems a bit brothy to me, pushing things over to the savory side a tad. Acidity is quite tart, but not bracingly so. The finish has some lingering low bitterness, with some lactic and sweet vegetable notes.

My verdict? This is about as good as you could possibly do with a beet lambic, but I don't know if that is saying much. It is a solid B- beer. I definitely get the synergy between the beets and Brett. There aren't any acetic notes to speak of, and that is very important here or else the beer would taste like you're drinking ketchup. But that vegetable character just doesn't seem like a good fit to me. It was low enough here not to detract too much from the beer, but I don't feel like it added much, either. Having said that, I think parsnips, or a spicy carrot cultivar would be interesting in a lambic given my experience with this, possibly paired with ginger.

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