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 ... 57 58 [59] 60 61 ... 405
871
General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 09, 2016, 06:43:24 AM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.
It's called Helles/Pils/Dort. If you want flavor, then you're outside the boundaries of the style already.

Having said that, I've had the same idea myself in the past - an "improved" Pale American-Style lager (although I never brewed it). I guess you need to pick what element of the style you want to keep. For me, it's the crispness and ultra-high attenuation. I'd probably go 60% German Pils, 20% Munich, and 20% Rice, mashed long and low. About 18 IBU's of noble hops. Shoot for 1.046 OG, 1.006 FG. You could use WY2007 if you want, although I'd be tempted to use a German lager yeast for a bit more flavor.

Eric, I like this idea a lot and may get to it someday
I gotta admit, the Mr Beer "American Lite" kit that I souped up a bit and fermented with 34/70 turned out way better than expected. It has me wanting to take a crack at a more flavorful version like this.

872
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 12:13:43 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.
That's interesting, because I've never picked up on a crystal malt sweetness in my Red X beers. To me, the flavor is really close to light Munich malt, and I'm a big fan of it.

To the OP, I'd be tempted to use WY3864 since it's available right now, I think the plum esters would be a nice compliment to the Red X character. WY1762 would be another nice one in a similar ballpark.

873
I stir my hop stands pretty vigorously and have never noticed any of the flavors that get attributed to HSA. I've done this at temps anywhere between 120F and ~200F.

874
General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 08, 2016, 10:43:27 AM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.
It's called Helles/Pils/Dort. If you want flavor, then you're outside the boundaries of the style already.

Having said that, I've had the same idea myself in the past - an "improved" Pale American-Style lager (although I never brewed it). I guess you need to pick what element of the style you want to keep. For me, it's the crispness and ultra-high attenuation. I'd probably go 60% German Pils, 20% Munich, and 20% Rice, mashed long and low. About 18 IBU's of noble hops. Shoot for 1.046 OG, 1.006 FG. You could use WY2007 if you want, although I'd be tempted to use a German lager yeast for a bit more flavor.

875
I have not done blind tests, but I don't really feel the need to. Enzymes work best at different temperatures and a 150F rest isn't doing the best for beta and alpha enzymes. Separate rests are best. But I guess if you don't care to spend a little extra time then don't. That's why this hobby is great, we can put into it what we want to get out of it.
A 150F rest isn't doing the best what? Separate rests are best at what? Why?

I get that the enzymes do different things, but none work in a vacuum. Why is it better to have alpha and beta active separately, rather than together? And how are you sure that alpha isn't having a significant effect down at beta rest range before you ramp up? Modern malts have a crap-ton of enzymatic activity, and even if it's at a lower rate there's a good chance that alpha-amylase is still gobbling away well enough just by sheer enzymatic content at beta rest temps. And frankly, alpha amylase activity will certainly improve beta amylase's effectiveness, by exposing more 1-4 bonds for beta to act on.

I think you have to be really cautious to start extrapolating scientific facts, given how complex the chemistry of wort and beer production is. You can make all the claims you want, but they are really just unproven hypotheses until you back it up with data.

876
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 07:01:51 PM »
It is a dubious distinction that RI makes the list because of 'gansett, which isn't actually brewed in state. Hopefully they will finally get their brewery up and running in Pawtucket soon (cue Family Guy jokes).
Have you tried the 'gansett/ autocrat syrup coffee stout? A combo of two RI institutions known throughout New England. Its not something I would drink all the time but really surprisingly good.
I'm not a milk stout guy, but I agree that it was pretty good. I admit to having my share of their Del's Lemonade (another RI institution) Summer Shandy every summer. Actually most of their seasonals and one-offs are usually pretty good (their HP Lovecraft series, for example). The head brewer at Revival/Brutopia in Cranston does a lot of their recipe development, so it doesn't surprise me that their beers are good.

The main issue is mainly local politics. The owners brought back the Narragansett brand and keep pushing the local RI connection, but contract brew all their beer in NY. That hasn't sat well with a lot of Rhode Islanders.
Buddy Cianci is rolling in his grave...
Actually, I think he was OK with it...


877
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 04:18:01 PM »
Autocrat coffee syrup in beer?

I'm intrigued. That might be worth an experiment or two.
This may not sound good but what I would call the "cheap coffee flavor" actually works, and I'm not one to like extracts etc. Its just got a certain something that I liked. Its like how I hate cheap milk chocolate and cheap peanut butter but I actually occasionally like a cheap peanut butter cup even though better quality ones now exist. Definitely part nostalgia.
I'm surprised that you guys have heard of it. I didn't realize that it got any distribution outside of the state.

878
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 04:16:20 PM »
It is a dubious distinction that RI makes the list because of 'gansett, which isn't actually brewed in state. Hopefully they will finally get their brewery up and running in Pawtucket soon (cue Family Guy jokes).
Have you tried the 'gansett/ autocrat syrup coffee stout? A combo of two RI institutions known throughout New England. Its not something I would drink all the time but really surprisingly good.
I'm not a milk stout guy, but I agree that it was pretty good. I admit to having my share of their Del's Lemonade (another RI institution) Summer Shandy every summer. Actually most of their seasonals and one-offs are usually pretty good (their HP Lovecraft series, for example). The head brewer at Revival/Brutopia in Cranston does a lot of their recipe development, so it doesn't surprise me that their beers are good.

The main issue is mainly local politics. The owners brought back the Narragansett brand and keep pushing the local RI connection, but contract brew all their beer in NY. That hasn't sat well with a lot of Rhode Islanders.

879
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 11:35:13 AM »
It is a dubious distinction that RI makes the list because of 'gansett, which isn't actually brewed in state. Hopefully they will finally get their brewery up and running in Pawtucket soon (cue Family Guy jokes).

880
I dump beer often and without regret. The best thing I ever did for my brewing is give myself the OK to dump beer for any reason. Usually it's to free up keg or bottle space. I brew quite a bit of experiments and taste-tests. It is rare for one of those batches to be so good that I want to drink all of it. Once I get what I need, the rest gets cleared out to make room for other batches. Plus, I have limited keg space. I'm not going to sit on a mediocre beer when I can use the space for something I really enjoy.

881
General Homebrew Discussion / Re: My latest peeve....
« on: April 06, 2016, 09:57:55 AM »
I'm drinking a NE IPA I brewed right now. The mouthfeel is definitely pillowy. Soft and expansive. Almost airy. It's not a sensation/mouthfeel I've had in other beers, ever. So yeah, its a real thing.

Oh, you mean "flabby"!  ;)
Flabby is something different, at least as far as I've used it/seen it used. Flabby means dull/lifeless/insipid, and typically needs more acidity in the balance. It is the opposite of "bright"... or "juicy"  ;)

882
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 04, 2016, 03:44:05 PM »
I'm not a huge fan of blonde ales, but I was thinking the same about ambers recently. Once upon a time every microbrewery (back when they were still called that) had an amber (often just called "X Brewery Ale"), and every brewpub had a blonde ale.  These were the flagships of the 90s craft beer scene, and they have largely vanished the way of Pete's Wicked Red.

I'm planning on brewing an amber for summer cookout season for nostalgia's sake, although I will probably use some modern hops in it to make it "mine". That's the cool part of homebrewing - we can resurrect extinct beer styles whenever we want, whether they're 15 years old or 150.

Sent from my XT1585 using Tapatalk


883
I do wonder if the difference might have been slightly more perceptible if a yeast with more subtle flavour was used, eg German lager.

Lager yeast actually converts less ferulic acid to 4-vinyl guaiacol because lager brewers don't want that nasty stuff in their bier, hence why I previously stated that the yeast should have been a weissbier yeast to maximize the conversion.

I guess it depends on what you're testing. If you're specifically testing the production of 4VG via a ferulic acid rest, then something like 3068 is the way to go. If you're testing whether a step mash affects body or other detectable differences in a non-POF+ style beer (if that makes sense), then a Helles using a clean lager yeast and something like a Hochkurz mash schedule would probably be what I'd shoot for.

884
The Pub / Re: What's the Weather Like Where You Are?
« on: April 04, 2016, 10:29:58 AM »
Great looking trout. I can't wait to get out there myself. Opening day is Saturday here.

That brine looks tasty. I'll have to try it on some bluefish this summer.

885
Yeast and Fermentation / Re: S-189
« on: April 04, 2016, 08:04:13 AM »
I used it for a Maibock that is lagering now. It has just the slightest hint of green apple. I'm hoping it will age out seeing that it is very subtle, or a "low note" as you say. My fingers are crossed. I want to tap it for May.

Okay, I tasted this again today, one week into lagering. The green apple is gone--thankfully--but there is a little sweet flavor that I would describe as candy or sugar. Remember those little straw candies they used to sell? They were paper straws filled with sugar. That's sort of what I'm getting from it.

I think that would be more likely to come from recipe or process.  I've used S-198 a fair bit and never found that.

Recipe no. Process maybe. The beer was brewed with 100% malt: Pilsner, Munich, and acidiculated, all Weyermann.

My fermentation and lagering processes are weather dependent. Though, there were no wild temperature swings. Fermentation at 55 F a D-rest at 65 back down to 45 for lagering. I tend to think that it just needs time. I shouldn't be so quick to blame the yeast. I'll cast final judgment in May when tap it.
I'm wondering if this yeast is a bit more temperature-sensitive than other lager yeasts I've used. I fermented mine at ~55F as well (pitched around 52F), and wonder if this caused the flavor I'm getting. I wonder if a more traditional lager fermentation of pitching in the mid 40's and fermenting at 50F would lead to less flavor impact.

And frankly, I don't know if I'd even bother with that experiment, since 34/70 is about as foolproof of a dry yeast as you can get and does just about everything I want in a lager yeast.

Pages: 1 ... 57 58 [59] 60 61 ... 405