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Messages - erockrph

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Commercial Beer Reviews / Re: Sour Beer Tastings
« on: November 02, 2015, 07:12:14 AM »
Allagash's Brett beers are great, but I often wish there was more Brett character to them. I think it may have something to do with being a 100% Brett beer without a Sacc primary - less fermentation byproducts for the Brett to work on. Still, I have a hard time walking past a bottle of Confluence (their dry-hopped sour) without feeling extreme temptation to throw it in my cart.

I get a lot of pineapple/cherry pie in Confluence - reminds me a bit of Orval. I wonder if it's a similar strain.

Beer Recipes / Re: Marzen
« on: November 02, 2015, 07:00:56 AM »
A small % of dark munich malt (15L or so) is also a nice addition to a good ofest/marzen to bump up the malty background.
Aromatic malt works well in this regard also. My Maerzen is essentially the BCS recipe with the CaraMunich replaced by half as much Aromatic.

Yeast and Fermentation / Re: Shaking
« on: November 01, 2015, 07:02:17 PM »
Couldn't you just run some Idofor or Star-San (sorry Mark :)) solution through the stone when you're done and again before use?

That's not a good idea unless one likes to use multi-strain cultures. :)
Is there some room temp solution that one could run through a SS stone that would kill most of the yeast and bacteria?
Ethanol, ideally in the 70% range, but anything above 50% will likely be sufficient. I've started using 151 proof rum in a spray bottle for a spray sanitizer. Everclear and overproof vodka (100 proof or higher) are probably as good of a choice, if not better. (Bacardi 151 has a stronger rum flavor/aroma than I recall from my college years, so I reserve it for things that won't carry over flavor like starter vessels, yeast packets, etc.)

General Homebrew Discussion / Re: Water help
« on: November 01, 2015, 06:18:23 PM »
It sounds like we found the culprit, but I'd thought I'd chime in to say that hops are another potential source of metallic flavors. I'll pick it up from Nugget hopped beers from time to time.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 31, 2015, 08:05:36 PM »
Sounds great. Eric, I assume that's the saison with Gewurstraminer must ?  Still need to make mine with muscat must.
Indeed it is! It had much more hop presence initially, but it turned out a lot hotter than I had planned initially. I was shooting for 7% so I started at 1.069. Of course, this is 3711 so the beer ended up at 1.003 and ended up a lot stronger than planned. I let it age at cellar temp in the keg for a few months and all the heat went away. Unfortunately, the hops went with it.

Jim, I'm glad you liked it. It has really mellowed into a nice beer.

I still have half a bag of must in my keezer. I'll have to rebrew this over the winter so the next batch hits its prime for the summer.

Beer Recipes / Re: recipe formulation with nugget/cascade/
« on: October 31, 2015, 06:40:23 PM »
I would not automatically assume that the hops you received have a lower AA rating than commercial hops.  I had one of the varieties that I grew last year tested, and it came in at 16.4% AA.  That's a good AA rating for well-grown commercial hops.

The 1.81% hop oil content is nothing to sneeze at, either. What cultivar was this from?

Ingredients / Re: Oats
« on: October 31, 2015, 06:34:18 PM »
I've used flaked, rolled, quick, and instant oats at various times.
After a lot of experimentation, I determined that the quick or instant oats gave the best results (and were easier to use).
But any of these will work. 

I wouldn't use steel cut though.  Save those for cooking with dried fruit for breakfast... or to make Goetta (aka "Cincinatti Scrapple")
Nothing beats steel-cut oatmeal with dried blueberries and some brown sugar. But I agree that they just don't seem worth the hassle for beer. The main benefit for oatmeal is the texture, not the flavor. I can't imagine they'd add anything extra to a beer.

Ingredients / Re: Single-hopped beers 2015 edition
« on: October 31, 2015, 06:30:59 PM »
Is it just the picture, or are those Vic Secret hops really that brown? From the picture, if someone gave me those, I'd assume they're ancient and stored improperly and probably wouldn't use them. Very interesting color.
Good eye! I noticed the exact same thing about the two NZ hops compared to the HBC 438 pellets. The thing is, the aroma was fantastic on those two - every bit as potent as the HBC, if not more so. There seemed to be less grassiness to them as well. I can't help but wonder if there's something going on with the processing on those. I've gotten plenty of import hops from Farmhouse, and they have never disappointed in their potency. I'll have to keep an eye out with other hops to see if I notice a difference.

General Homebrew Discussion / Re: Halloween beers tonight?
« on: October 31, 2015, 06:24:39 PM »
My buddy brought along a cooler of brews, so I didn't have much of a choice. I had some Yuengling Black & Tan and some Sammy Rebel Rider Session IPA. Good enough for trick or treating roadies, but nothing to write home about. I sent him home with a few more of my IPA's, since he was raving about the first sample I gave him. Better to have a friend drink them fresh than have them sit around too long in my cellar.

Ingredients / Re: Single-hopped beers 2015 edition
« on: October 31, 2015, 11:47:43 AM »
You got some X17!  I hope to brew with mine soon so we can compare notes!
I exchanged a few emails with Pat at Oregon Hophouse, and its obvious how much passion he has for what they're doing over there. I have high hopes for the X-17. They were some really high quality cones.

Ingredients / Re: Single-hopped beers 2015 edition
« on: October 31, 2015, 11:14:39 AM »
Won an "insiders" tour at FX Matt Brewing in Utica (Saranac) from a competition I entered last year.  Got a chance to smell some new experimental hops and the one that stood out the most was Vic Secret.  Loved its aroma, just wish I could've nabbed a few ounces to dry hop a  beer with.
Farmhouse has it in stock from the spring harvest.

General Homebrew Discussion / Re: First wort hopping and whirlpool
« on: October 31, 2015, 11:11:49 AM »
First time I did the 180/- addition was because I forgot to whirlpool at flame out and caught it on the drop moments later.  Worked great and didn't worry thereafter - I will use this on lagers, too, occasionally.  Style shmile sometimes - it's a hobby and I will treat it like one when I want... Glad to see I'm not alone with this approach.
Bingo. I love hops, and this technique (reduces temp whirlpool) allows me to add hop flavor to any style without having to worry about the bitterness balance off.

Ingredients / Re: Recipe help with a pumpkin IPA
« on: October 31, 2015, 05:34:24 AM »
Citra is pretty potent, too. I'd probably go 2:1:1 with the Hüll Melon in relation to the others if you want it to stand out.

Ingredients / Re: Single-hopped beers 2015 edition
« on: October 30, 2015, 08:01:29 PM »
A local brewery just did a Vic secret single hopped ipa. I am interested to try it and here your impressions of that variety.
The two NZ hop pellets had really distinct aromas to them. I picked up a big anise note in the Vic Secret with some floral and apricot. I get a hint of anise from other hops (EKG in particular), but this was like opening a box of Good & Plenty. You never know how that translates to the finished beer, though.

Yeast and Fermentation / Re: Yeast Cultures Are Like Nuclear Weapons
« on: October 30, 2015, 07:57:03 PM »
Again, good on ya Mark. Gonna have to go back and read this in full when there is not a raging debate over free will in my living room. This is what I am interested in, just can't focus at the moment with all the nonsense floating around my house right now
If the illusion of free will is indistinguishable from actual free will, then the two are identical from the perspective of the person who is making the choice. Just sayin'  ;D

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