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 ... 54 55 [56] 57 58 ... 373
826
Thanks for the "direct link..." otherwise I have to listen streaming, and not everyone lives in 3G coverage area. I know, sad story
Jim, your RSS reader doesn't let you download for offline listening? You should really look into that. If I had to stream all my podcasts my data use would.

Thanks for another great episode, guys. I can totally relate to most of your Brew Year's Resolutions. Denny, I think you will really like the Red X once you get around to brewing with it.

827
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 11:29:56 AM »
Yes, over-oxygenation of your wort is reputed to foster rougher, fusel alcohol formation. Jamil mentioned that in an article or one of his shows many years ago. If using dry yeast, there is little need to oxygenate the wort. About 10 minutes of oxygen at a trickle that barely makes it to the surface of the fermenter is about all your wort needs.
Did you mean 10 seconds? Ten minutes of pure O2 seems like a heck of a lot.

828
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 08:50:46 AM »
If you are really confident about your temp control it could also be a wild yeast infection within your brewery in general. some wild yeasts can throw terrible acetone which as Toby points out could easily be mistaken for rubbing alcohol.

What do you use for sanitizing?

As Mark (S. Cerv.) has pointed out on many occasions StarSan is not a good protection against yeasts/fungi.

If you've been using star san exclusively for any time perhaps try to shock the system with either a bleach/vinegar solution (lookup how to make this because it's potentially dangerous) or maybe just switch to idophor for a while. (or, alternately, if you have been using idophor try star san!)

Thats good info thanks. I have always used Starsan. Im kind of leaning towards your thoughts of a bug in my system. The beers have just been off. This last batch seems to be the least effected but I have the same gut feeling about it as well.

I have a question. What about my .5 micron Stainless Steel oxygen stone. I have only been soaking it in Starsan. I am now reading that is not good enough?
It may or may not be. I'd be concerned that a Star San soak wouldn't be able to hit all the nooks and crannies in the stone. I'd boil the sucker if there's any remote chance that you may have an infection issue.

829
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 08:05:20 AM »
To me, rubbing alcohol either means fusels or just green beer that's a little hot on the ethanol and hasn't mellowed out yet. What was the OG/ABV on these batches? Are you absolutely 100% sure that fermentation temperature couldn't have spiked a bit early in fermentation?

830
Other Fermentables / Re: Lemon as a Yeast nutrient
« on: December 22, 2015, 05:41:18 PM »
I've never heard that, and it doesn't make sense to me at all. The biggest reason you need yeast nutrient for meads is that honey is seriously deficient in FAN. Another need is zinc. Neither of these are present in citrus at the levels you'd need for healthy fermentation. I can't imagine that either fruit would be a good substitute for proper yeast nutrients in a mead.

831
I'm pretty critical of healthy alternative recipes as I prefer eating the full on version in moderation but this looks good in its own right. Salting the zucchini so it doesn't give off water layer is a great technique. I salt squash, cucumber and eggplant all the time.
There are two types of "healthy alternative" recipes/foods. One just takes an existing recipe and replaces individual ingredients with others, but is still trying to produce the same end result. Those are always disappointing.

What does work is when you take an idea as inspiration, then build a recipe that stands on its own. I love a good black bean burger, but I can't stand "veggie burgers" that are trying to taste like a hamburger.

I will have to visit this in the summer. Even one zucchini plant can be too much when it's at its peak output. I end up eating a lot of zucchini "noodles" at those times.

832
The Pub / Re: Grocery Store Beer
« on: December 22, 2015, 04:27:51 PM »
Damn. I wish I could get any beer at the grocery store. You're just spoiled  :P

833
Ingredients / Re: mill flaked barley?
« on: December 22, 2015, 04:27:00 PM »
I've never milled flaked grains before, not sure why they'd recommend that. It has already been run through rollers once...

834
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 22, 2015, 04:25:15 PM »
The last two yeasts that I used on cider were Munton's standard and S-34/70. I was happy with both.
Did you ferment the 34/70 at lager temps and/or lager it cold after primary? I've wondered about lager yeasts for cider myself. I just haven't had a chance to try them out yet.

835
General Homebrew Discussion / Re: Narrowing Down the Options
« on: December 22, 2015, 03:03:33 PM »

Derek - Not to derail but have you found any good resources on Patersbier/Singles?

I only tried one which was Pilsner/Saaz with Saf-Abbaye yeast. Haven't had much luck finding more info on brewing the style, mashing (I assume step is traditional), etc.

I've found that 100% Belgian Pils to 1.050, mash at 149F, and WY3522 makes for a 'Trappist' Single that wins in comps. And my family can suck a keg of it down in about 2 hours, if that's what you're after.

+1. A little pale malt can't hurt either. I like 3787 for yeast.
Any thoughts on WLP570 in a recipe like this? I want a step-up beer going into a Duvel-style BGSA and I'm on the fence between a basic Single or a hoppy Belgian pale with X-17 and a couple other hops.

836
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 22, 2015, 11:23:43 AM »
I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.
+1.  I ferment dry as a bone, then acidify and backsweeten until it's just where I like.  Lots of ways to get there.
Yes, I learned this year that the acidify step can be crucial. I've had good luck in the past without needing extra acid, but the juice I used this fall made a flabby, insipid cider until I put back some acid.

What acid do you use for your ciders? I've been using some wine acid blend because that's what I have on hand, but I'm wondering if straight malic acid makes a better cider.

837
General Homebrew Discussion / Re: Brewing a Maple Nut Brown
« on: December 22, 2015, 11:20:38 AM »
In that situation you will be sweetening your beer. I'm not sure if that's what I'd want to do, because then you may end up with a cloying or syrupy-sweet beer.

I have not brewed a maple beer like this before, but my guess would be a ballpark of 16 oz of syrup as a starting point for a 5-gallon batch. But, like I said, I would much prefer to let the added syrup ferment out in secondary than add it at kegging. Backsweetened beer just doesn't sound that appealing to me.

838
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 22, 2015, 11:01:38 AM »
I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.

839
General Homebrew Discussion / Re: Brewing a Maple Nut Brown
« on: December 22, 2015, 10:57:16 AM »
Maple extract is actually fenugreek. It would probably be fine in a beer, but to my tastes the real stuff is way better. It's like comparing Aunt Jemima with real syrup.

Personally, I'd go with some grade B syrup in secondary. If you want to keep the ABV down, then cut the base malt by the amount of gravity points that the syrup will add. You could add in something like torrified wheat to boost the body a bit if you think you might need it.

840
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 08:46:22 AM »
I want a black Les Paul Custom in the worst way........

I need new corny kegs and a pump.......

Oh and Santa's coming to see my five year old next week......

Guess which one gets precedent though

Take a tip from my wife: buy ALL YEAR for the kiddos. Distributing the cost is key. A little here and a little there allows for everyone to get what they want! Even is!
Best thing we've done is buy off-season clearance and sale stuff for my son year round and stash it away. He's always a year ahead in clothes and it's a fraction of the cost. We buy for his June birthday starting after Christmas and start stashing away Christmas presents in the summer. That's a big time/money/stress saver.

Pages: 1 ... 54 55 [56] 57 58 ... 373