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Messages - erockrph

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871
Ingredients / Re: briess 2 row on sale at amazon
« on: May 05, 2016, 12:11:40 AM »
Man, I wish I had a use for this stuff because that price can't be beat.

872
Ingredients / Re: Nelson IPA
« on: May 05, 2016, 12:06:16 AM »
I brewed a Saison using Gewürztraminer grape must and Nelson Sauvin hops. I used 3 quarts of must in secondary added to 3 gallons of beer. I ended up aging it about 6 months before it hit its prime. At that point the hops had dropped off and the wine character took over. I used 2 ounces of hops in the whirlpool.

I know it's not exactly what you're looking for, but it's at least one data point you could reference. If I were brewing an IPA with wine added I'd guess about 2 bottles in a typical 5 gallon batch would be a good starting point. But if I was using wine I'd probably just mix it in the glass at serving time rather than adding it all in the beer.

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This was an awesome beer!
Thanks, Jim!

873
Crazy. I too listen to Scandinavian death metal when adding roast malts at the end of mash. Deep down, aren't we all really just the same.
Close, but that's Tampa death metal all the way.

874
I forgot to answer your question about hops:spalt and hallertau. I meant to ask you a question. I didn't try to make a specific style so what did it come across as to you? German Pilsner? It's 100% Pilsner malt (valley malt), 1.055-1.010, wy2124.
It's somewhere between a German Pils and a Bohemian Pils to my palate. The diacetyl gives a softness that fits a Bo Pils, but the bitterness is closer to a German Pils. It doesn't fit either style perfectly, and if you made any tweaks the next time you brewed it you could send it in either direction.

The hops definitely took the lead in this beer, but the malt character was really nice. I'm looking forward to brewing with the malt you sent me. I tasted the Biscuit Wheat malt and I just wanted to pour it in a bowl with some hot milk and eat it all on the spot.

875
FYI - Stan was on this week's BeerSmith podcast and touched on this, as well as a whole slew of other hop-related topics.

The other piece of the article (regarding dry hops increasing beer pH), has me wondering if it might be worth adding back some phosphoric acid in the keg to balance that pH effect. I'm not so much worried about the bitterness .It sounds like you're looking at 2-5 IBU difference from the pH change - just barely threshold. I just  wonder if the pH bump from dry-hopping has any other flavor impacts.

876
All Grain Brewing / Re: Cerveza recipe
« on: May 04, 2016, 01:10:50 AM »
Basement temp is ~65. The water bath is an option but I don't have a lot of time to babysit it.
34/70 may be able to handle that, but I don't know if I'd willingly push it that high as peak fermentation may get neat 70F. Chico (001/1056/US-05) is probably the best way to go. I like the Cream Ale recommendation. I don't think you can get that super-clean Mexican lager character without fermenting a clean lager yeast down in the low 50's.

877
Tonight I am enjoying another one of Pete's beers - one simply labeled "German lager". It is packaged in a green Grolsch flip-top.

The beer pours up a clear golden/straw color with a creamy white head. There is just a touch of chill haze. The aroma has a crackery malt note paired with spicy/grassy hops. There is the faintest hint of skunk in the background. I'm sure the light in my fridge, coupled with the green bottle, had something to do with this. It's not enough to be off-putting; in fact it almost makes it seem more like an authentic import.

On the palate the malt comes through as saltine crackers and the inside of fresh french bread. Hops come through primarily as an herbal/spicy noble hop character, but there are fleeting moments where I can pick up a faint citrus note as well. The bitterness is smooth, but at a moderate level right on par with a German Pils. I get just a touch of diacetyl right above my threshold, but it isn't off-putting. The finish is clean with the hop flavor carrying through to the end.

Pete, for your first lager this is really well done. The diacetyl note I got would be perfectly within the limits for a Bohemian Pils. I'm pretty sensitive to D, and it was just barely noticeable to my palate. Also, if this were for a competition, I might scale back the hop flavor just a tad. The hops may be where that haze is coming from, too. But that's all just for constructive criticism - I'd be very happy drinking several liters of this on a summer day as-is.

By the way, what were your hops on this one?

878
Ingredients / Re: Nelson IPA
« on: May 03, 2016, 11:03:36 PM »
I brewed a Saison using Gewürztraminer grape must and Nelson Sauvin hops. I used 3 quarts of must in secondary added to 3 gallons of beer. I ended up aging it about 6 months before it hit its prime. At that point the hops had dropped off and the wine character took over. I used 2 ounces of hops in the whirlpool.

I know it's not exactly what you're looking for, but it's at least one data point you could reference. If I were brewing an IPA with wine added I'd guess about 2 bottles in a typical 5 gallon batch would be a good starting point. But if I was using wine I'd probably just mix it in the glass at serving time rather than adding it all in the beer.

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879
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 03, 2016, 10:54:49 PM »
It's that "wet hay" that turned me off to Weyermann.  OTOH, their Barke pils is amazing.
I get some "husky" character from the Weyermann floor-malted Pils. It's not so much as to be off-putting, but I prefer Best or Avangard for my pale and amber lagers.

I will have to search out the Barke Pils once this sack of Avangard kicks.

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880
All Grain Brewing / Re: Cerveza recipe
« on: May 03, 2016, 10:51:00 PM »
How cold can you keep the ferment? I would use W34/70 as high as 60F before I'd use an ale yeast to brew a lager-style beer.

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881
General Homebrew Discussion / Re: Do you strain your hops?
« on: May 03, 2016, 03:36:43 PM »
I brew 3 gallon batches, so what works for me is pouring through a series of these filters that fit onto a bucket fermenter:

http://www.dudadiesel.com/choose_item.php?id=fs5&gclid=Cj0KEQjwmKG5BRDv4YaE5t6oqf0BEiQAwqDNfLS7ZkLG9jdQsvB7cwfRxSI9NTEBtWEzNhTyIgafjGAaAglg8P8HAQ

I use 400-200-100-75 micron. It keeps the vast majority of the hop material from going through. It clogs really easy if you're not careful pouring from a hop-heavy IPA.

882
General Homebrew Discussion / Re: Ridiculous recipes on AHA
« on: May 03, 2016, 03:33:14 PM »
I recently was given a recipe from a local brewery that they brew on a 700 gal. system.  Their efficiency is  7% better than mine.  I've scaled it down to a 5-gal batch and adjusted for the difference in efficiency.  According to the spreadsheet I use, the hops calculation was significantly off.

It will be the next beer i brew.
Try to scale the hop additions is more difficult, IMHO.
There is no perfect way, but I try matching IBU contributions from any addition > 15 minutes, and match ounces per gallon on any additions from 15 minutes to whirlpool to dry hops.

883
I'm open to the idea and likely will not adhere to every step but just try to reduce the O2 pickup anywhere I can.

That's the crux of it though, you can't simply "pick and choose" where to limit the O2 pickup - you either go whole hog or you fail to effectively test the process.  If at any point, you pick up too high ppm of dissolved oxygen then you immediately run the risk of "ruined" results and your end product cannot be used for evaluation of the idea proposed in the PDF. I'm not trying to dissuade, or agree/disagree with any one in particular; I'm just saying, don't do it half-assed.  It's like rebuilding a vintage car; do it right or don't do it at all.
I don't necessarily agree with this. Chemical reactions are based on time, temperature and concentration - they aren't instant. If this is indeed a reproducible result, then there has to be some point below the maximum effect where it is just enough to cross the flavor threshold.

884
General Homebrew Discussion / Re: Ridiculous recipes on AHA
« on: May 02, 2016, 06:53:32 PM »
  I like to work in percentages as it is much easier to input that into a recipator.


Yep, recipes speak a common language in %. A guy's efficiency is then irrelevant.

I don't agree that efficiency is irrelevant.  I recently read a post of this forum where someone got
55% efficiency with a high-gravity brew.  If you were wishing  to use the same recipe and brew a beer with less gravity and perhaps 70% efficiency, I think that difference of 15% would  result in a substantial adjustment to your malt bill.
I think the point was if you express your malt bill in percentages, then it is in a common language regardless of your batch size, efficiency or units (i.e., lb vs kg). You simply use enough grain to hit the target OG for your system.

Saying a grain bill is 8 pounds of one malt and 1.5 pounds of another is only relevant on that brewer's system. Percentages of a whole is relevant on every system.

885
93-100 much too hot for a hop stand - might as well put them in the boil and cut 20 mins off the brew day. I usually add hops when the temp falls below 80C as the rate of isomerzation is negligible at that point and hop oils aren't vapourized.

Very interesting discovery about clarity. The haze could come from the bittering hops being in the wort for 20 mins extra rather than the average hop stand temp difference of 3.5C, which I doubt would make significant impact.

I get excellent results with hop stands in that temperature range. Hop oils don't exactly vaporize instantly at those temps. I think the vigorous action of the boil has a lot more to do with driving off the hop volatiles at that point. I've done hot hop stands as long as 90 minutes with truckloads of hop flavor (I actually feel that 60-90 minutes gets me significantly more flavor than 30 minutes). A 90 minute addition of hops isn't going to come close to that.

Honestly, it wouldn't surprise me if hop oils are contributing to the haze.

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