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 ... 60 61 [62] 63 64 ... 379
916
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 22, 2015, 04:25:15 PM »
The last two yeasts that I used on cider were Munton's standard and S-34/70. I was happy with both.
Did you ferment the 34/70 at lager temps and/or lager it cold after primary? I've wondered about lager yeasts for cider myself. I just haven't had a chance to try them out yet.

917
General Homebrew Discussion / Re: Narrowing Down the Options
« on: December 22, 2015, 03:03:33 PM »

Derek - Not to derail but have you found any good resources on Patersbier/Singles?

I only tried one which was Pilsner/Saaz with Saf-Abbaye yeast. Haven't had much luck finding more info on brewing the style, mashing (I assume step is traditional), etc.

I've found that 100% Belgian Pils to 1.050, mash at 149F, and WY3522 makes for a 'Trappist' Single that wins in comps. And my family can suck a keg of it down in about 2 hours, if that's what you're after.

+1. A little pale malt can't hurt either. I like 3787 for yeast.
Any thoughts on WLP570 in a recipe like this? I want a step-up beer going into a Duvel-style BGSA and I'm on the fence between a basic Single or a hoppy Belgian pale with X-17 and a couple other hops.

918
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 22, 2015, 11:23:43 AM »
I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.
+1.  I ferment dry as a bone, then acidify and backsweeten until it's just where I like.  Lots of ways to get there.
Yes, I learned this year that the acidify step can be crucial. I've had good luck in the past without needing extra acid, but the juice I used this fall made a flabby, insipid cider until I put back some acid.

What acid do you use for your ciders? I've been using some wine acid blend because that's what I have on hand, but I'm wondering if straight malic acid makes a better cider.

919
General Homebrew Discussion / Re: Brewing a Maple Nut Brown
« on: December 22, 2015, 11:20:38 AM »
In that situation you will be sweetening your beer. I'm not sure if that's what I'd want to do, because then you may end up with a cloying or syrupy-sweet beer.

I have not brewed a maple beer like this before, but my guess would be a ballpark of 16 oz of syrup as a starting point for a 5-gallon batch. But, like I said, I would much prefer to let the added syrup ferment out in secondary than add it at kegging. Backsweetened beer just doesn't sound that appealing to me.

920
Yeast and Fermentation / Re: What's your favorite Cider yeast?
« on: December 22, 2015, 11:01:38 AM »
I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.

921
General Homebrew Discussion / Re: Brewing a Maple Nut Brown
« on: December 22, 2015, 10:57:16 AM »
Maple extract is actually fenugreek. It would probably be fine in a beer, but to my tastes the real stuff is way better. It's like comparing Aunt Jemima with real syrup.

Personally, I'd go with some grade B syrup in secondary. If you want to keep the ABV down, then cut the base malt by the amount of gravity points that the syrup will add. You could add in something like torrified wheat to boost the body a bit if you think you might need it.

922
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 08:46:22 AM »
I want a black Les Paul Custom in the worst way........

I need new corny kegs and a pump.......

Oh and Santa's coming to see my five year old next week......

Guess which one gets precedent though

Take a tip from my wife: buy ALL YEAR for the kiddos. Distributing the cost is key. A little here and a little there allows for everyone to get what they want! Even is!
Best thing we've done is buy off-season clearance and sale stuff for my son year round and stash it away. He's always a year ahead in clothes and it's a fraction of the cost. We buy for his June birthday starting after Christmas and start stashing away Christmas presents in the summer. That's a big time/money/stress saver.

923
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 07:34:00 AM »
When it comes to guitar stuff GAS is a serious problem for me, especially when you factor in how little time I have to play guitar anymore.
I'm in the same boat as you. Every couple of years I start to get hung up on something new and the Jones won't go away until I buy it, even though my playing time has been severely limited since fatherhood. The new Ibanez fanned-fret basses are really giving me the itch right now.

924
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 07:30:56 AM »
My system is simple out of necessity, mainly. I brew smaller batches in my kitchen on my stovetop. Between work and family, I don't have a whole lot of time for brewing, either. Any gear I acquire has to either make my brewday simpler or reduce my footprint. I'm always looking to pare back rather than expand.

My gear acquisition is primarily additional fermenter space. The only big ticket items I want are a kegerator and a Zymatic. I don't see that sort of capital available in the near future, and it would still have to compete with my instrument G.A.S. if I did free up that sort of cash.

925
Kegging and Bottling / Re: 1st Time Kegging Frustrations
« on: December 20, 2015, 03:27:30 AM »
Was the CO2 tank at room temp before and in the fridge now? The temp drop would also drop the pressure.

926
Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 20, 2015, 02:20:59 AM »
None.  Nutrient does not serve any useful function in ciders in my experience.  I haven't used it for many years.

Depends on what you're after. If you're in it for the long game, then I will certainly defer to you. I can imagine that if you're looking for a cider to naturally finish semi-sweet, then skipping the nutrient might also encourage the yeast to stop a bit sooner.

For a quick turnaround cider, then nutrient is a big help in reducing sulfur production. With nutrient and pectic enzyme I can go juice-to-glass in 2-3 weeks.

927
Commercial Beer Reviews / Re: First Duvel
« on: December 20, 2015, 02:01:20 AM »
I haven't brewed something Belgiany in a while. I may have to make a go at a Duvel clone fairly soon.

When I drink Belgian beer, it's usually Duvel.

Stay thirsty, my friends


928
Beer Recipes / Re: Belgian blonde recipe help
« on: December 20, 2015, 01:50:55 AM »
The first part of this thread is why recipe chats should be in percentages.
Agreed, that makes things so much easier. Personally, that's how I think of recipes anyways. I have no clue what the actual quantities look like until I plug them into some software. With OG and percentages you can scale any grain bill and with hop additions I use IBU's per addition for boil additions and oz/gallon for flameout/whirlpool/dry hops. From that point anyone can do the math for their particular system.

929
All Things Food / Re: Silicone Baking Mat
« on: December 19, 2015, 01:02:26 PM »
Thanks for the tip. I have an order in the wings, but I needed something to get me to free shipping :)

930
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 19, 2015, 12:53:08 PM »
My next tasting is HBC 438 (aka "Ron Mexico") from Hopunion, which also supports the Ales for ALS charity. In contrast to the Armadillo hops, the HBC hop pellets had a great aroma before they even made it to the beer.

The Ron Mexico beer had a very distinct, aromatic nose. The main aromas were passionfruit and blackcurrant. There was also some juniper in the background.

On the palate I found that the blackcurrant character took the lead, chased by passionfruit and citrus. I picked up just a fleeting hint of dank/onion at the tail end that gives way to a smooth juniper-resin bitterness on the finish.

HBC-438 is going to be a solid IPA hop for sure. It has a solid oil content (2.5-3.5 mL/100 g), and a distinct flavor profile. It should be able to hold its own with other hops in a blend quite well. I look forward to playing around with this one a bit more.

Pages: 1 ... 60 61 [62] 63 64 ... 379