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Messages - erockrph

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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.

General Homebrew Discussion / Re: Refractometer Sale
« on: July 08, 2013, 03:37:50 PM »
Good luck, fellas! The only reason I'd want one is for pre-boil gravity readings. Otherwise, I'm fine using a hydrometer for my OG readings.

FWIW - that's pretty much what I intend to use it for. I also rarely take gravity readings mid-fermentation since I brew smaller batches. I'll probably be more willing to check on beers every once in a while if I can just take a refractometer sample instead of a full hydro sample. Personally, I'm just looking for another tool in my arsenal rather than a hydrometer replacement.

The Pub / Re: I am really disappointed in Sam Adams
« on: July 06, 2013, 01:59:03 PM »
Random question. If you can't use religion or religious themes to sell beer. How is it ok to name your brewery after Ninkasi the Sumerian goddess of fermentation.

Because Jesus is the only god that counts in the US. Ever heard of He'brew? There's no problems with that one either apparently.

Will be doing a mead this afternoon.  If anyone sees this in time and has some experience with meads, is there a close substitute for go-ferm during yeast rehydration?  I have on hand LD Carlson Yeast Energizer, Fermax yeast nutrient and some Wyeast Nutrient blend.  I believe the go-ferm is primarily composed of yeast-derived minerals/vitamins that help initial cell wall development.  I've also heard that DAP added too soon can be stressful to the yeast.  I suspect the Wyeast blend may be most appropriate.
Any thoughts?

When I haven't had Go-Ferm on hand I simply omitted it when rehydrating. My last mead went from 1.120 to 1.002 with no Go-Ferm, so I didn't really notice any ill effects.

Kegging and Bottling / Re: Why do YOU keg?
« on: July 06, 2013, 09:56:02 AM »
I'm a bottler and that's fine with me. I only brew small batches, so the time investment in bottling isn't that bad for me. I have a workflow that works into my lifestyle pretty well. The main pros that would have me interested in kegging are the cool factor and the lack of sediment when serving my homebrew to friends. But since that generally only happens a couple of times a year, that's not enough to justify the initial expense to either myself or the wife. I'm eyeing a tap-a-draft system, though. Seems like a reasonable way to meet my needs.

All Grain Brewing / Re: tobacco smell
« on: July 06, 2013, 09:29:42 AM »
A buddy of mine made a great Saison that had a fresh, tobacco aroma.  I believe it was the combination of the yeast and the particular lot of Styrian Goldings that he had.  Probably the best Saison I have ever tasted.

Yeah, I was thinking along these lines. I get "tobacco" aromas and flavors from Brett and certain hops, as well as some malt-forward beers (I think it's coming from a certain malt, but not sure). When I say tobacco, I am referring to that wonderful aroma of walking into a humidor. Not the cedar, but that nice cured tobacco aroma. Kind of in between fresh cut grass and leather on the aroma wheel. In the right balance, this is certainly enjoyable and desirable to me.

Of course, if you go a bit further you get something like wet leaves or swamp detritus. Those aren't so enjoyable.

All Grain Brewing / Re: % of Munich for light summer ale
« on: July 06, 2013, 09:23:10 AM »
My Last Mild started 1.042, and ended at 1.020. Despite the rather high FG, I haven't found it to be very sweet at all. It has a really great body though, and drinks a lot like a porter. I think if I wanted to make something lighter for the summer, I would mash a bitter around 159, and use a bit less crystal. IIRC, this beer had 1/2lb of crystal (60).

My porter starts and finishes in the same ballpark as your Mild. I use a bit more crystal malt, but the roasted malts balance that out nicely. Not syrupy at all even at that low of an attenuation.

General Homebrew Discussion / Re: Refractometer Sale
« on: July 05, 2013, 10:26:32 PM »
I've been wanting to add a refractometer to my toolkit for a while now. Thanks for the tip!

Ingredients / Re: Hops Direct Summer Sale
« on: July 04, 2013, 07:41:31 PM »
I said to myself, "oh, I'll just take a look." I don't know what happened, but I bought five lbs. I really like Lubelski and Serebrianka and Glacier and Phoenix and ...and ....damn.

Sorry to be such an enabler :)

General Homebrew Discussion / Re: 15 minute saison
« on: July 04, 2013, 06:45:08 AM »
Nice! That's my favorite kind of saison - small and simple. Quite possibly the perfect summer brew.

Just downloaded untappd the other day when a friend mentioned it has a decent beer finder function. It was cool that I could enter my own homebrew and homebrewery.

Ingredients / Re: Hops Direct Summer Sale
« on: July 03, 2013, 07:23:20 PM »
Just started. They have a pretty good selection, including 2013 Galaxy leaf and pellets as well as some organic imports if that's your style.. Just picked up some Galaxy, plus some Challenger and Phoenix.

Thanks for the heads up!  I'm trying to limp out the summer with the ~6# I have left from this year's buy.


Every time I say "I have to stop buying hops" I see something like this. I think I'm done for a while though. Seriously. I swear. At least until the next sale...

Ingredients / Hops Direct Summer Sale
« on: July 03, 2013, 12:59:42 PM »
Just started. They have a pretty good selection, including 2013 Galaxy leaf and pellets as well as some organic imports if that's your style.. Just picked up some Galaxy, plus some Challenger and Phoenix.

Ingredients / Re: base malt for Russian Imperial Stout
« on: July 03, 2013, 11:17:52 AM »
I like to add in about 30% Munich I or II to boost the base malt flavors without adding unfermentable sugar.

IMO Munich makes a difference, but MO does not (in a RIS). Barleywine? Whole 'nother story

I know I've used 2-row and MO interchangably in my Roast Porter and can't really pick out the difference. In something less roasty like a Brown Ale you'd probably be able to pick it out, but not in a RIS.

And agreed on the Munich. It works very nicely in a big, roasty beer.

Ingredients / Re: Amarillo
« on: July 03, 2013, 10:50:53 AM »
Looks like it's going to be very Amarillo....y....  Go for it!

And is that bad or good?

How will it compare to an all Centennial IPA?  More citrus? More pine? More earthy??

I haven't done a strict side-by-side, but I find Amarillo to be more orange-citrus and Centennial to be more lemon/grapefruity-citrus. Amarillo seems to be a bit more floral and a bit less pine than Centennial to me. But all-in-all they're pretty close, and a lot of the minute differences will vary between hop grower and crop year.

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