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Messages - erockrph

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901
I'm in a similar boat. I grew hops for a couple of years when I first started brewing, but I ended up growing varietals that I don't really have an interest in brewing with. I decided to restart 2-3 plants this season, but I've been looking for something that I'm actually going to want to use. Cascade and Centennial don't do much for me, since every commercial brewery has used these to death. I'm definitely going to grow Sterling, since I use it in my lagers quite a bit. My others are going to be two of the following:

Sorachi Ace
Crystal
Glacier
Pacific Gem
Kent Golding

I'm leaning towards Sorachi (from Farmhouse Brewing Supply) and Pacific Gem (from Great Lakes Hops), right now. But Kent Golding is tempting to try since I often brew English ales over the winter.

Good luck on the Goldings. It has been said that Goldings needs long days like in England to do well, I am a little north of you at 42.3o Latitude, and my Goldings never produced more than a small handful of puny cones. I ripped it out.
Good to know. Maybe I'll go with Fuggles instead if I decide to do the English hop thing.

902
Kegging and Bottling / Re: Favorite Bottles?
« on: March 05, 2016, 09:29:13 PM »
Orval is by far my favorite bottle. Love the teardrop shape.

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903
Ingredients / Re: Citra Pale Ale? Citra and Cascade Pale Ale?
« on: March 04, 2016, 04:52:08 PM »
I prefer to blend Citra with another hop when brewing a beer where the hops are the focal point. I find Citra to be too monotone when used on its own. Turns into a bit of a mango bomb. Something with some citrus like Cascade is nice to round things out.

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904
Undecided about whether I'm going to brew Monday or just use it to go through the cellar. Gotta bottle my NHC beer, then keg my challenge Helles if I'm going to have any fermenter space available for Monday.

If I brew beer it's going to be an alt in the vein of Zum Uerige to try out K97. If it's mead, I'm going with a lime melomel with a touch of ginger.

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905
FWIW, the Meridian hops I got last year were crap.  I know erockrph loves them but mine were like mild nothingness, no sweet or fruity aroma to speak of at all whatsoever.  I think I ended up using them in a Belgian golden strong and I couldn't taste anything from them in that beer either.
Interesting you mention that, because the last beer I brewed with them was underwhelming in the stone fruit character compared to what i was expecting. I believe these were the first ones I've used from the most recent crop year. Maybe there was a bad season on Meridian.

906
Beer Recipes / Re: Mild Advice
« on: March 04, 2016, 11:29:51 AM »
At 4.9 ABV, it's pretty big for a mild. Which probably explains why you like it so much - American brewers just don't seem to get mild right.

All that said, it's probably a great brown ale.

907
It is always dank, pungent, and resinous to me without much fruit or citrus notes.
Same for me. I've had Columbus before that was mildly citrusy but it's usually dank, piney, and resinous to me. I love it as a balance for citrusy or fruity hops. Just goes to show how we can all perceive hops a little differently.
Same here. I sometimes get a little orange peel note from it (and Chinook as well), but it is mostly pine, resin, and dank to me.

908
I also wanted to add that if anyone sees any Meridian rhizomes or plants for order in their travels, please pass the info along. I don't think that variety is trademarked or patented, and I'd love to grow some.

909
Hop Growing / Re: 2016 hop growning season
« on: March 04, 2016, 08:45:47 AM »
Oughta go see what's left of mine.  I tore them out last year, but I suspect it'll be a while before they're really gone.
I have a blackberry plant like this. It's been 2 years and I still pull out shoots every few days all summer long.

Even though I know it's going to hurt my yield, I have my hops in containers for just this reason.

910
I'm in a similar boat. I grew hops for a couple of years when I first started brewing, but I ended up growing varietals that I don't really have an interest in brewing with. I decided to restart 2-3 plants this season, but I've been looking for something that I'm actually going to want to use. Cascade and Centennial don't do much for me, since every commercial brewery has used these to death. I'm definitely going to grow Sterling, since I use it in my lagers quite a bit. My others are going to be two of the following:

Sorachi Ace
Crystal
Glacier
Pacific Gem
Kent Golding

I'm leaning towards Sorachi (from Farmhouse Brewing Supply) and Pacific Gem (from Great Lakes Hops), right now. But Kent Golding is tempting to try since I often brew English ales over the winter.

911
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 03, 2016, 07:02:18 PM »

First pour off my souped-up Mr Beer American Lite kit. Beautiful, poundable, practically flavorless. I'm conflicted on this one, because I actually like it quite a bit for some strange reason.

912
Beer Recipes / Re: Rochefort 4
« on: March 03, 2016, 04:58:02 PM »
I picked the darkest syrup I could find because the "Rochefort 4" is a relatively low alcohol beer, so I wanted to use as little sugar as possible without losing the color and the figs/raisins flavor.
Just be aware that intensity of color might not translate to intensity of flavor. You may get the color you want from a small addition of the dark Candi syrup, but you may not get the same flavor impact as an equivalent addition of a lighter syrup that would net the same final color.

913
Beer Recipes / Re: Rochefort 4
« on: March 03, 2016, 01:26:15 PM »

That has GOT to be wrong.  The finished beer is only 33 EBC.  1900 EBC for the syrup comes out to 965 SRM!  I've never seen or heard of anything that dark.  Where did that come from?
The recipe calls for the sugar, not the syrup, as I'm reading it. It makes a lot more sense that way.
even so the highest SRM value that I have ever seen for sugar is 275 for the dark and even that's acknowledged to not likely be representative of the actual value
Interesting. I'm not super familiar with the sugar, so I just assumed that it was a lot darker by weight than the syrup. I have brewers caramel that is 33,000 EBC, so it is certainly possible to have something in that range. But I have no idea what is commercially available to a home brewer, either in the US or Europe.

914
Beer Recipes / Re: Rochefort 4
« on: March 03, 2016, 01:11:21 PM »
That has GOT to be wrong.  The finished beer is only 33 EBC.  1900 EBC for the syrup comes out to 965 SRM!  I've never seen or heard of anything that dark.  Where did that come from?
The recipe calls for the sugar, not the syrup, as I'm reading it. It makes a lot more sense that way.

915
The Pub / Re: What's the Weather Like Where You Are?
« on: March 03, 2016, 12:19:19 PM »
It's been in the 50's the past few days.  This morning it was 15F with a high today of 33F.  Next week, it's getting close to 65-70F.
Yesterday it was 52F when I left for work in the AM. I saw that the high was going to be 50, so I wore a light rain jacket. Little did I know that the high was when I left for work and that temperatures would plummet during the day. By the time I got out of work I just about froze. I'm about done with this winter.

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