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Messages - erockrph

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826
Hop Growing / Re: 2016 hop growning season
« on: April 30, 2016, 08:08:37 PM »
I've grown mine in large pots with decent success. My biggest issue is that hops are finicky about water. They need a lot of it, but they don't tolerate overwatering particularly well.

This was my problem the first time I attempted it years ago. I think I over watered them.
Same here.

827
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.
The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.
Just about to dry hop my IPA myself. Having a viable plan B has saved many a brewday when it hits the fan...

828
Yeah, that was my takeaway from the whole thing, too. The IPA that I sent you (albeit slightly undercarbed) had a ton of theoretical IBUs , 70 up front from Columbus but with a ton in the whirlpool and dry ( 12 oz whirlpool and 5 oz dry IIRC). To me it seemed to have a pretty smooth overall bitterness, more than it should.
The IPA I had measured in a lab came back at 98 IBU measured, but it was only whirlpool and dry hops. It was way, way smoother than a 98 IBU beer should be.

Wow!  Whirlpool and dry hops to 98 IBUS? Do you remember temp and time for the whirpool, and amounts to get you there?

The calculated IBU's are just a garbage estimate based on Brewer's Friend's "No Chill" option that essentially just extends the boil by the specified. This was a 90-minute whirlpool at flameout, without any pre-chilling. The temp was about 180F at the end, IIRC. Total of 10.5 oz in the whirlpool and 6.5 oz in the dry hop for a 3-gallon batch. (Recipe calls for 3.5 gallons, but 10.5 oz of hops absorbs quite a bit of wort)

Title: House IPA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.058
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time


STATS:
Original Gravity: 1.066
IBU (tinseth): 475.51
SRM (morey): 7.62

FERMENTABLES:
6.5 lb - American - Pale 2-Row (72.2%)
2 lb - German - Munich Light (22.2%)
8 oz - American - Victory (5.6%)

HOPS:
2 oz - Citra, Type: Leaf/Whole, AA: 14.8, Use: Boil for 0 min, IBU: 104.49
2 oz - Apollo, Type: Pellet, AA: 18, Use: Boil for 0 min, IBU: 139.79
2 oz - Meridian, Type: Pellet, AA: 6.7, Use: Boil for 0 min, IBU: 52.03
2 oz - Motueka, Type: Pellet, AA: 7.2, Use: Boil for 0 min, IBU: 55.92
2.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.7, Use: Boil for 0 min, IBU: 123.29
1.5 oz - Citra, Type: Leaf/Whole, AA: 14.8, Use: Dry Hop for 7 days
2 oz - Meridian, Type: Pellet, AA: 6.7, Use: Dry Hop for 7 days
2 oz - Motueka, Type: Leaf/Whole, AA: 7.2, Use: Dry Hop for 7 days
1 oz - Nelson Sauvin, Type: Pellet, AA: 12.7, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 60 min, Amount: 18 qt, Sacc Rest

YEAST:
Fermentis / Safale - American Ale Yeast US-05

NOTES:
90 minute hop stand at flameout

IBU estimated as a 30-minute addition.

829
Yeah, that was my takeaway from the whole thing, too. The IPA that I sent you (albeit slightly undercarbed) had a ton of theoretical IBUs , 70 up front from Columbus but with a ton in the whirlpool and dry ( 12 oz whirlpool and 5 oz dry IIRC). To me it seemed to have a pretty smooth overall bitterness, more than it should.
The IPA I had measured in a lab came back at 98 IBU measured, but it was only whirlpool and dry hops. It was way, way smoother than a 98 IBU beer should be.

830
Commercial Beer Reviews / Re: Traditional/Dunkles Bock
« on: April 30, 2016, 01:55:58 AM »
You should have no problem finding Shiner Bock in your neck of the woods, right?  ;)

831
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 30, 2016, 01:52:57 AM »
FWIW I saw Metallica open up for a semi-horrible 80s band (WASP) in a tiny club in Indy right after Ride The Lightning came out. They were UBER-intense then. Like maybe 400 people tops. Really cool in hindsight. Shook hands with James, though it wasn't very hard that night. I saw Metallica 5 times (I think) all together. Being a music lover I've seen a pretty cool variety of stuff, but that was a cool thing. I think the loudest show I've ever heard, ever. In comparison I like mellower stuff in my old age.....for the most part. Not always.
Loudest concert I ever heard by far was Ritchie Blackmore. He was playing a club gig, but had his full arena rig going full blast. We were wearing earplugs and left about 5 songs in because it still hurt our ears.

832
Basic Brewing Video is the only one I watch regularly. I watch Chop & Brew and Don O on occasion, but it's mostly out of nostalgia for BTV.

833
So dry-hopping increases humulinone and decreases iso-AA concentrations. Humulinones are less bitter than iso-AA's on a per-concentration basis, and have been reported to leave a smoother bitterness. That makes me wonder if beers that are dry-hopped at a massive rate would have a noticeably smoother bitterness than one with a lighter dry hop.

This also has me wondering if more humulinone survives from whirlpool additions than typical boil additions, and if this factors into why there appears to be a smoother bitterness (in my experience at least) from whirlpool IBU's compared to boil IBU's. That's just conjecture and speculation on my part. Man, I wish I had my own HPLC...

834
Kegging and Bottling / Re: How to bottle carb a saison?
« on: April 30, 2016, 01:14:33 AM »
+1 on letting it wait a bit longer. I find that most Saison strains will get to where they seem finished, then slowly chew down another 2-3 gravity points over one more week.

I've never had problems getting saisons to bottle carb using my usual bottling practices.

835
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 30, 2016, 01:10:46 AM »
Looks like you are playing some music from THE BEST BAND EVER. Seriously the sword is by far my favorite band!
Yep, that's my "Gloom, Doom and Stone" Pandora station. I'm a big fan of the Sword, too. Was psyched to see them open for Metallica & Machine Head a few years back.
I just recently noticed an "add variety" button on Pandora while putting on my Allman Brothers station. I now have an Allman Brothers/Dr Dre station. It's interesting. I used to listen to Mettalica and other metal quite a bit but it hasn't withstood the test of time for me. I really need to be in the mood and it's not too often. Actually Eric I wonder if we were at the same show way back: Metallica's And Justice... Tour with Ynwe Malmsteen at the Providence Civic Center. 1989 maybe? We actually happened to be walking past the Biltmore and found ourselves between the limos and the hotel door and Kirk and James walked by. They chatted for a minute and seemed quite nice.
That was junior high time frame for me and I wasn't quite in my concert-going prime yet. Actually, even though Metallica was (and still pretty much is) my favorite band growing up, I never got to see them live until the most recent tour.

836
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 30, 2016, 12:39:32 AM »
Tonight I'm enjoying a Grapefruit IPA from pete b. It is quite clear with just a faint hint of hop haze (or maybe citrus oil haze?). The color is amber/copper that appears to have a faint pinkish-stained hue. At least that's what I'm seeing - no clue if the grapefruits were pink or white (sorry no pic!)

The nose has a great juicy citrus and stonefruit aroma. It reminds me a bit of a fruit juice cocktail. I could see this being served in a tiki glass garnished with an umbrella. On the palate I get citrus and a bit of toasty/bready malt, that quickly turns into a clinging resin note down the center of the tongue. The bitterness is firm, but not harsh. The finish is crisp, with a lingering resinous bite.

This is a really nice IPA. The grapefruit character is present, but well-balanced with the hops. It is hard to tell where the grapefruit stops and the hops begin, which is really the butter zone for this type of citrus IPA.  My personal preference would be to roll back the resin character a bit, but that's just where my palate has been as of late. But frankly, this is a damn good beer. If a small brewery put out a beer like this, it could easily be a flagship brew. Killer beer, Pete!

837
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 30, 2016, 12:26:05 AM »
Looks like you are playing some music from THE BEST BAND EVER. Seriously the sword is by far my favorite band!
Yep, that's my "Gloom, Doom and Stone" Pandora station. I'm a big fan of the Sword, too. Was psyched to see them open for Metallica & Machine Head a few years back.

838
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 28, 2016, 05:44:45 PM »
Just got my package in from pete b. By random luck it came on a rare weekday off for me. Aside from the beer and mead I got hooked up with some honey and some malt for an upcoming Viennaish lager from Valley Malt. Thanks, Pete!

Here's the gratuitous money shot:


Looks like you're a big Lego fan.
I'm just a father of a 5-year old who is running out of room for the damn things lol. I'm hoping he gets good enough to build me a Lego Zymatic in a few more years.

839
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 28, 2016, 02:55:13 PM »
Just got my package in from pete b. By random luck it came on a rare weekday off for me. Aside from the beer and mead I got hooked up with some honey and some malt for an upcoming Viennaish lager from Valley Malt. Thanks, Pete!

Here's the gratuitous money shot:

840
  • What happens if I only follow parts of the procedure because of my equipment limitations? What parts are the most important?
  • Why pitch at 5-6*C? (What's wrong with 8-9*C?)
  • Why the hate for W34/70? (I don't like it too much either on first pitch, but why?)
  • Why those lengths and temps for the Hochkurz? (Where there others attempted? What happened?)
  • Why add 30% of the hops as FWH? (What does that gain me, specifically, over a 60' and 15'?)
I had some similar questions, myself. In particular, which part of the procedure provides the "best bang for your buck" as far as minimizing oxygen goes.

Overall, I am very happy with my lagers as-is, but I am certainly willing to experiment with some simple tweaks as long as it results in lagers that I enjoy better. And by enjoy better, I mean both in brewing and in drinking.

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