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Messages - erockrph

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General Homebrew Discussion / Re: Carbonation
« on: July 15, 2013, 08:40:04 PM »
Sounds like overcarbonation to me. Happens to me more often than I'd like to admit. I have a bad habit of overestimating how much beer is actually going to make it into the bottling bucket, and end up with a bit more priming sugar than intended. Mad foamage ensues.

General Homebrew Discussion / Re: best addition time for hop flavor
« on: July 15, 2013, 12:11:00 PM »
I was always getting plenty of aroma (mainly from my dry hops), but I didn't get hop flavor to the levels i wanted until I started doing FWH and hop stands. Now my hoppy beers use FWH and 0 minute additions almost exclusively, with the occasional 60-minute addition when I want a bit of a sharper bitterness. I hop stand anywhere from 30-90 minutes. If I don't want too much additional bitterness from the hop stand I'll chill to about 180F then start the stand.

Yeast and Fermentation / Re: Aeration Equipment Question
« on: July 13, 2013, 10:57:07 AM »
I use a welding O2 tank and regulator with a sintered stone.  I use about 10psi for maybe 60 to 90 seconds.  A five pound bottle will last a very long time, probably a couple years.

Same here. Probably not needed, but I have an inline HEPA filter for piece of mind. I don't have a pressure gauge on my regulator, either. I just turn it on until I start seeing a lot of bubbles, then back it off until the bubbles are just barely agitating the surface. I go for about a minute. For higher gravity beers I go a bit longer - I use a second per gravity point as a rule of thumb.

On low-moderate gravity beers I still use the tried & true "shake like hell for a while" method when I'm too lazy to bust out (and clean) my O2 setup. And for meads I just use the balloon whisk attachment on my hand mixer to mix and aerate at the same time. Both ways work just fine.

Yeast and Fermentation / Re: Lagering -rack to secondary?
« on: July 13, 2013, 10:47:32 AM »
I also use a keg for lagering.  You could also lager in bottles if you don't keg.  After all lagering is just cold storage

I lager in bottles since I don't have enough fridge space to fit a fermenter. Works just fine, but just make sure you carbonate before you start lagering.

I'm at 21. I'll probably be adding another 5 or six over the coming months, but I see myself capping in the low-mid 30's. There's quite a few styles I have no interest in, and I don't forsee ever getting close enough to brewing all the styles that I'd ever want to brew a Light Lager, Wit or Rauchbier just for completionist purposes.

Ingredients / Re: Light vs Black Roasted Barley
« on: July 11, 2013, 05:54:43 PM »
Well, since there's not a lot of info out there I decided to check for myself. I used my Keurig to brew up a couple of cups of "Truckstop coffee" using each of these malts run through a coffee grinder. Then I spiked an Amber Ale I had laying around that is actually pretty similar to my porter, minus the roasted malts.

I ended up using 30mL (about an ounce) of the coffee to 4 oz of the Amber. At that point, the color was still a bit lighter than a porter, but it had darkened significantly. The dark roast barley-spiked beer was a bit darker than the light roast, but only by maybe 1-2 SRM tops. My WAG is that it went from about 16 SRM initially to 20 and 22 SRM. Neither had any impact on head color - it remained cream/off-white in color.

The light roast barley beer had roasted notes that are similar to a medium roast coffee. The roast character had a bit of roughness, but it wasn't egregiously bad. The finish dropped off smoothly without any additional harshness. I didn't pick up any ashtray notes.

The dark roast barley beer had deeper roast notes than the light roast. It reminds me more of espresso. The roast is quite smooth and tends to "fade in" a bit as the finish goes on. There is also a bit more acidity here than with the light roast (maybe this explains why the roast is a bit smoother). The finish is longer than the light roast, but still seems smoother. I did pick up a hint of ash at the tail end, however.

I also tried a 50-50 blend of the two "malt coffees". What I ended up with was the harsher roast notes of the light roast with the ashiness of the dark roast at the end. Not what I was hoping for.

A quick caveat, the grains were ground pretty fine, so I'm sure that some made it into the beer. This likely explains some of the ashiness from the dark roast. I think I can find a use for each of these malts, but the dark roast was my favorite between the two. I also prefer dark roast coffee and *extremely* dark chocolate, so this may just be my personal taste.

This was my first time using the Keurig for something like this, and I'm pretty happy with how it turned out. I will definitely be doing a bit more experimentation with specialty grains using this method. I will see if I can get decent extraction with a coarser grind next time to keep husk particles to a minimum. And in case anyone was wondering, coffee comes out of my Keurig at 168F so this seems like it was meant for testing grains.

Beer Recipes / Re: The Gargoyle
« on: July 11, 2013, 05:24:45 PM »
Simcoe is a high oil hop which means that the Simcoe aroma will tend to obliterate the Mosaic aroma unless Mosaic is also high oil.  If Mosaic isn't a high oil hop, the amount of Mosaic relative to Simcoe should be increased in the dry hop and possibly for 0 minute too.

Mosaic is just as oily as Simcoe, if not more so. It's like a super Simcoe with some extra fruitiness. It's a lot like crack, actually. *twitches* Pardon me while I go pour a brew...

Ingredients / Re: Single hopped beers - taking requests
« on: July 11, 2013, 05:21:08 PM »
Nice work! All US-05 I take it? Split a couple packets up somehow?

Yep. A little over 2 grams in each. Last time I made a big starter and pitched a couple tablespoons of slurry in each, so that's another option.

If I'm not judging for or brewing for a competition, then just give me a ballpark idea of what to expect so I can pick a beer to drink. I expect that at any particular brewery the DIPA is hoppier than their IPA, which is hoppier than their APA, which is hoppier than their blonde. That's enough for me, but extra details like IBUs, ABV, hops, grain bill, etc are appreciated. No need to be a nomenclature nazi, as long as your name gives me a reasonable expectation of what the beer is going to be.

Ingredients / Re: Single hopped beers - taking requests
« on: July 11, 2013, 12:54:21 PM »
Brewday today. Got 8 batches done. I must say I'm pretty impressed with how fast i was able to crank these batches out. Turned on the stove at 9am, and took this pic at 2:30:

The batches used: Mosaic, Meridian, El Dorado, Legacy, Belma, Summer, Sterling and Apollo.

I should have my tasting notes up in a month or so

Yeast and Fermentation / Re: US-05 at low temp
« on: July 11, 2013, 12:48:00 PM »
I never rehydrate 05 and I get great performance from a single pack on beers even in the 70s gravity range.

+1 - When in doubt, listen to Denny

My SOP for over 50% of my beers is something like this:

1) Pour wort into bucket/carboy/BB & shake like hell for a while
2) Sprinkle/pour in a packet of US-05
3) Move fermenter to basement
5) Add dry hops 5-10 days later
6) Package around day 14 or so

Hasn't failed me yet. Working with US-05 is pretty much "set it & forget it" for me.

Kegging and Bottling / Re: Flake looking material in bottles?
« on: July 10, 2013, 09:28:43 PM »
Nearly invisible yeast that get a fresh dose of sugar, floculate again and float around or sink...

Bingo. It took forever to come to grips with that when I started brewing. "If I left all the yeast in the carboy, where the hell is this new yeast coming from?"

General Homebrew Discussion / Re: Refractometer Sale
« on: July 10, 2013, 09:24:17 PM »
Well, I just got mine in today and everything looks as advertised. Nice case, and the refractometer seems very sturdy. I'm looking forward to testing it out tomorrow.

My only complaint is that the SG scale is way too small for my crappy eyes to read.

General Homebrew Discussion / Re: Refractometer Sale
« on: July 09, 2013, 08:22:20 AM »
Fair enough. How small of batches do you brew? One gallon? Small batches are cool, I've settled on 4 gallon batches. Three gallons might be even better because turn over is much faster, but sometimes it's just not enough, especially if I'm taking a lot of growlers to parties.

Most of my batches net about a case of bottles once you factor in dry hops and so on. Test batches are generally 1 gallon preboil. Meads and such are typically 2 gallons or less. A couple of times a year I will split off a gallon from a batch for extended aging on Brett as well.

Ingredients / Re: DIPA Hops - Mosaic, Cascade, Apollo
« on: July 08, 2013, 03:51:37 PM »
Sounds like a solid plan. I think those varieties are each good substitutions to get you in the same ballpark. I'd adjust the Apollo quantities for AA%, but otherwise an ounce-for-ounce substitution should work for each of those hops. The end result will be different, but should still be damn good. Mosaic is a fantastic hop, you're gonna like it.

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