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 ... 402
A table-strength saison seems to fit what you're looking for. I brew one around 1.037 OG that ends up between 4% and 4.5%. By using Wyeast 3711 you end up with a very dry beer that has a nice mouthfeel and doesn't end up too thin. 3711 will take a beer down to Lite beer level of carbs (1.004 FG or less for a small beer like this) like clockwork. I ferment in the mid 60's and that favors a citrus character with a little pepper. You end up with a borderline-tart beer that drinks like a dry white wine.

Sent from my XT1585 using Tapatalk

The Pub / Re: What's the Weather Like Where You Are?
« on: March 09, 2016, 08:07:06 AM »
I've only had two occasions where I've needed to be plowed, and they were 3 days apart. We've had about an 80 degree temperature spread between the highest and lowest temps here this winter (and that number will be close to 90 in a few hours). Crazy stuff

The only thing I'm worried about is how it will affect the plants. I know that we've had a lot less chill hours than usual this winter, but I'm not sure if it's been enough to affect fruit tree yields. I am also concerned about an early bud break followed by some hard frosts or a long cold snap. Guess we'll just have to keep our eyes on it...

The developers have been quite responsive when it comes to their web app, so I'm sure they would be for the Windows app as well. Try their forums, the devs post there regularly.

Personally, I have yet to try the Windows or Android apps because the web interface is the main selling point of their software for me.

Ingredients / Re: Blending Malts
« on: March 09, 2016, 07:41:25 AM »
I like blending Pilsner, Pale and Munich malts from Dingemans and Weyermann in Belgians styles.

I've used Crisp MO and Castle Pils as my base for quite a few Belgian beers and have been pretty happy with the results.

General Homebrew Discussion / Re: How Many Hops are too Many?
« on: March 08, 2016, 09:00:52 PM »
A pound per gallon is too much. I've tried it with both whole cones and pellets.

I routinely use a pound of hops in a 3 gallon batch of IPA. So the answer to your question is somewhere between 5 and 16 oz/gallon.

Sent from my XT1585 using Tapatalk

I think that was the most entertaining interview to date. 

The craft brew revolution is drinking its own children.
Agreed! The interview with Lew was fantastic. I hope you guys find an excuse to bring him back every so often.

I'm just finishing the podcast now, but it was pretty timely for me. I just brewed a recipe based on a Whitbread IPA from 1957 that started at 1.037 and should end up around 3.3%. It is based on a recipe and series of articles that Ron Pattinson posted recently on his blog. Apparently Session IPA is not a recent invention. I'm looking forward to seeing how it comes out.

Like Drew, I also enjoy a table saison as one of my regular summer session beers. I really like WY3711 in this style, as it leaves a pretty full mouthfeel despite the dry finish.

All Things Food / Re: Growing food - The Garden Thread
« on: March 07, 2016, 08:53:30 PM »
Awesome looking collection of seeds, Amanda. I grow chiles too, but the Red Savina Habanero is my ceiling for heat. The Reaper is too much fun (or misery) for me. Enjoy!

Oh I'm not eating the Reapers or even going near them after they start fruiting! I have what my friends here call a "baby mouth". So the Numex Sauve Orange and Zavory Habenaro are for me, while the Reapers, Scotch Bonnets, and real Habenaros are for the husband and his hot sauces. I had to leave the house when hot sauce was being made last fall (Ghost, Habs, and Serranos I think).

The Numez and Zavory are supposedly a very mild version of Habenaros... so maybe I'll be able to eat them!  :D The hottest I can do is some Poblanos, but the Tiburons I grew last year were as hot as they were prolific so I didn't get to eat much of them. :/
I'll be interested to hear what you think of the Zavory, Amanda. I had some growing last year, but my wife was sick in the middle of the worst part of the drought last summer so my garden went unattended. I lost all my peppers except two Serranos.

I like heat, but I have outgrown my younger daredevil days of putting Dave's Insanity Sauce straight on wings, and other testosterone-driven nonsense. I generally max out at Serranos for my purposes right now. I like the flavor of Habs, but don't need all the heat. That's why the Zavory was really interesting to me.

Yeast and Fermentation / Re: fruity flavors from 34/70
« on: March 07, 2016, 08:41:16 PM »
I use 34/70 quite a bit and have never gotten one bit of fruitiness out of it, regardless of whether I've fermented at 45F or 58F. I've even underpitched a doppelbock with no ill effects. It is rock-solid dependable to me. It is the US-05 of lager yeast.

Sent from my XT1585 using Tapatalk

My thought is that repeat testing should use a variety of hops that have high and low cohumulone levels, this way a trend would tend to point towards cohumulone as the likely difference. If you use the same two hops repeatedly, then the results could be from some other difference between the two.

I think you'd want enough bitterness to be able to detect a difference if there is one, but otherwise as small of a hop addition as possible to minimize other flavor contributions. In other words, high alpha but low oil content would be the ideal hop selection for this.

Sent from my XT1585 using Tapatalk

Kegging and Bottling / Re: Keg Jumping
« on: March 07, 2016, 09:24:48 AM »
Ideally, a spunding valve would be used to maintain head pressure on the receiving keg. I've been meaning to build one.
I can't believe I've never thought of this. Usually I'm just walking over and popping the manual PRV every minute or so on the receiving keg. That adjustable PRV on a ball-lock QD is quickly becoming one of the most useful tools in my brewery.

Thanks for another great xBmt, Marshall! When I do batches of single-hop trials, I definitely notice a difference in the quality of bitterness between the different hops. It would be interesting to go back to some of my tasting notes and see if the CoH levels line up with my experience.

I wonder if this has any bearing on why beers with no bittering addition (i.e., all IBU's from the whirlpool) seem to have a smoother bitterness than those with a traditional 60-minute addition. It could be just hop choice coming into play, but maybe less iso-CoH is produced by that technique. Every time I see one of these experiments it makes me wish I had a GC/MS in my garage to help answer the myriad of other questions it seems to lead to.

Given the narrow margin of significance on this one, I'd say this would be a good candidate for an IGOR followup, to see if a bigger sample size will result in a clearer conclusion.

Willamette is a Fuggles triploid. It is a little more robust, but hasn't done much for me.

The Fuggles you grow in the US may not taste like British grown Fuggles.
Bingo. Styrian Goldings taste very little like UK grown Fuggles in my opinion. I'm thinking that Fuggle is highly dependent on terroir.


I'm in the same boat, Eric I want to grow English hops but not sure if I can. My cascade and galena do great and I make use of them but I'm brewing more UK styes these days.
Since Fuggles seem to grow just fine at lower latitudes (Styrian Goldings are actually Fuggles), and are one of Cascade's parents, I'm hoping they are a safer bet around here for an English hop.

Other Fermentables / Re: Citrus in meads
« on: March 05, 2016, 10:26:22 PM »
One more thought - I might take some photos and gravity readings on something like Simply Limeade just to have a frame of reference.

Sent from my XT1585 using Tapatalk

Other Fermentables / Re: Citrus in meads
« on: March 05, 2016, 10:08:54 PM »
Thanks, Matt! I wonder what the same meads would taste like in the 1.015-1.020 range. I imagine you need quite a bit of sweetness to balance out the lime.

So, maybe I could use the juice in primary with some potassium bicarbonate added as a buffer. Then maybe I'll add zest to half in secondary, and taste. I can then blend the lime down with the unzested half if I overshoot. If I need to adjust the acid, I could always use a few of those True Lime packets.

Sent from my XT1585 using Tapatalk

Pages: 1 ... 60 61 [62] 63 64 ... 402