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Messages - erockrph

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826
The Pub / Re: Live Falcon Cam Atop the Briess Manitowoc Grain Elevator
« on: March 27, 2016, 08:34:56 PM »
Very cool. We have a nesting pair that roosts on the tallest building in Providence. I think they just turned the cam on for the spring and it stays on until the chicks fledge and leave the roost for the year:

http://www.asri.org/general-conservation-info/providence-peregrine-falcon-webcam.html

I love raptors. Falconry is high on the list of hobbies that I would love to take up but will never have the time for.

827
All Grain Brewing / Re: Water salts influence on aroma?
« on: March 27, 2016, 08:11:25 PM »
I am in the camp that they don't influence aroma. The sulfates will give an enhanced bitterness that lingers. Chloride will give the malt a rounded sweeter character.

Though if you get enough sulfate in the beer it reminds me of wet drywall.
Too much sulfate can get a bit farty/eggy in the aroma to me. The one time I used 300ppm of sulfate in an ale I could pick it up in the nose.

828
Isn't ostracism banned in Germany?
Sure, but since Stalin is one of the signatures on that decree I'd take it with a grain of salt.

829
General Homebrew Discussion / Re: Matching IBUs with different AA hops
« on: March 26, 2016, 03:41:51 PM »
I'm definitely on board with Denny and Dave here. Try bittering a given beer to about 40-45 IBUs with any noble hop, then try, say, chinook to the same 40-45 IBUs. I absolutely guarantee the difference will be very noticeable.

But is the difference in bitterness or in what is typically described as flavor?  For example if I bitter with Amarillo with no late additions or dry hopping, will I get citrus/tangerine in the final product?  I doubt it. 

My guess is that the different bittering hops just present different bittering flavors - different alpha acid makeup - but I seriously doubt any noticeable oils remain after a 60 minute boil.  For me to be convinced it would take a lab evaluation.
I would be willing to wager that some hop oils will remain. Which ones and how much are the question. There would have to be enough to remain over the taste threshold, and that is the real question.

I think the biggest difference is likely differing amounts of the various iso-AA's, but I'd be willing to put a friendly wager that some beta acids, hop oils, or some derivative thereof, may also make a contribution.

831
All Grain Brewing / Re: Red Plum Ale
« on: March 23, 2016, 08:05:02 AM »
Caliente isn't particularly easy to find, but Yakima Valley Hops should have them. Flavor is stonefruit and citrus with a bit of English hop character (i.e., earthiness), but aroma is pretty much dominated by red plum. It's a very underrated hop, IMHO.

D90 is a dark Belgian Candi Syrup, but not the darkest. It's not quite as much fig/raisin as the darkest ones, so it works well as an accent note without taking over.

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832
Beer Recipes / Re: Enigma American Pale Ale
« on: March 22, 2016, 07:55:54 PM »
Sounds like a tasty beer to me! Enigma is a nice hop. Citra and Cluster sounds like a nice combo with it. If it were me,  I'd consider a bit of dry hops, but otherwise there's nothing jumping out at me. Should be pretty tasty as-is.

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833
All Grain Brewing / Re: Red Plum Ale
« on: March 22, 2016, 07:40:43 PM »
I brew a beer that, while not red in color, has a crap load of red plum character. The key is a big dry hop addition of Caliente. I use Wyeast Canadian/Belgian when it is available, otherwise WY1762. Some D-90 and just a touch of Special B (4oz or so) round things out. Makes for one major plum bomb.

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834
To me, getting a pro's recipe for a beer is like getting sheet music for a song. I could play all of "Iron Man" note for note, but it's still going to sound like me playing it on my gear, rather than an exact replica of the album. But it will certainly be close enough for everyone to know what I'm shooting for.

For me, I have no desire to produce an exact replica of a production beer. I do like seeing recipes from pro brewers, and more importantly, I like hearing them discuss them. There is always a piece I can learn and add to my toolbox, and that's the real value for me.

A good example of this was when Mitch Steele had discussed Red Wolf on his blog a while ago. I admit to drinking my fair share of it back when I was in college, and have wanted to brew something similar for nostalgia's sake. I proposed a basic recipe to him that included a small amount of C80 for color, and he said he'd actually use about 20% C80. I would never considered using that much Crystal malt in an mass-market style lager, and so I'd never be close in my own recipe. Even though I'm not shooting for an exact clone, this kind of "missing piece" is what I'm look for from a "clone" recipe.



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835
Yeast and Fermentation / Re: 2016 April-June Wyeast PC
« on: March 22, 2016, 05:02:48 AM »
I'll have to stash a pouch of the Unibroue strain for when D-240 becomes available...

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836
Sam Adams Boston Lager and Bass Ale just because I've had so much of them over the years; Otter Creek Pale Ale and Stovepipe Porter, because they don't make them any more; and Arrogant Bastard just because it's such a secret

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837
General Homebrew Discussion / Re: Starsan question... bear with me
« on: March 19, 2016, 06:40:07 AM »
FYI - here are the results of a test a ran a while back comparing a few sanitizers. There were some valid concerns brought up regarding my procedure, but regardless it certainly gave me confidence about using StarSan keep a vessel sanitized prior to use.

https://www.homebrewersassociation.org/forum/index.php?topic=24913.0

838
Kegging and Bottling / Re: Spunding valve
« on: March 18, 2016, 07:16:14 PM »
For $20, this one is doing me fine right now:

https://www.morebeer.com/products/adjustable-pressure-relief-valve.html

I plan to get one with a built-in gauge when I get a 2nd fermenting keg.

839
I drop my son off at school at 8:42, so the strike water gets turned on around 9AM. Depending on whether there are extended whirlpools or not, I'm usually done by the time I leave to pick him up.

I used to set up the night before, but the less the wife sees of my brew gear in the kitchen, the happier everyone is :) Now I have it down so I weigh and mill my grain while I heat the strike water, weigh my hops during the mash, clean up the mash tun/drill/mill/hops/etc during the boil and sanitize my fermenter while chilling. Brew day is busier, but there is less bleedover into family time that way.

840
Ingredients / Re: Time to brew some Belgian beers....
« on: March 18, 2016, 03:10:29 PM »
 Show-off

;)

Let us know how it turns out

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