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Messages - erockrph

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916
The Pub / Re: ABInBev acquires 10 Barrel Brewing
« on: November 07, 2014, 06:00:04 PM »


For us here in Texas we did not get GI before the buyout. Now we get everything. Well, we haven't seen some of the BCBS variants yet but I am sure they are coming this year. So the buyout has worked out ok for us. Apparently the more expensive beers aren't selling like AB thought because I've seen the 750ml beers disappearing from all the grocery stores where they used to be. I swiped several bottles on clearance for $5 last week so I can't complain.
I'd buy $5 Juliet by the truckload...


917
The Pub / Re: Feedback on NHC 2014 Intro to Sake presentation
« on: November 07, 2014, 04:01:34 PM »
I was not present for the presentation, but I have listened to the recorded version. I actually gave it a re-listen yesterday since I was going out for sake & sushi.

I don't have any specific recommendations, other than the presentation was excellent. I would have liked a bit more details at a few steps, but given the subject matter I think you made the right choice to present the topic at a high level and leave plenty of time for the audience to ask questions.

Speaking of questions, since we have you as a captive audience I do have a few questions about sake brewing if you don't mind.

For nigorizake, you mention that it's pretty much a matter of sucking up a portion of the lees and including that in the final package. I was just wondering if there's any steps you would take to separate the yeast cake from the rice solids. Or is there no separate yeast cake? I know what it tastes like when I get yeast in a beer that shouldn't have any, I wouldn't want that yeasty flavor in a nigori sake.

Has anyone in the homebrew sake community tried polishing their own rice? I was wondering if a rock polisher (or some other device) might be able to shear rice down to a level equivalent of what is used in ginjo/daiginjo sake.

Thanks again for an excellent presentation!

918
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 07, 2014, 03:35:26 PM »
Sub 4% Saison with 3711 and first trial on my mill.
WY3711 is possibly the perfect yeast for a session beer. My table saison finishes at about 1.004, but still has a fantastic mouthfeel.

This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.

919
Other Fermentables / Re: Back-sweetening a melomel
« on: November 07, 2014, 11:54:14 AM »
I like to backsweeten at the beginning of the aging process. The "raw honey" flavor never fully ages out, but it does tend to mellow with time. I generally pull a sample, and prepare a range of samples (1.010, 1.020, 1.030 or 1.010, 1.015, 1.020, etc.) Sometimes one is perfect, and sometimes I need to do a second run in a narrower sample range.

Once I find the right level I will scale it to the full batch. I generally add it while racking to tertiary and let it age after that. If needed, I adjust the acid level after backsweetening.

920
General Homebrew Discussion / Re: Storing Aging Beer
« on: November 07, 2014, 11:35:42 AM »

I've long said that an IIPA, after a year or so turns into an American barley wine.

I agree it does. Which is why I like IIPAs fresh. I can see a dry hop in the keg reviving the hop character some. I've just always felt that if you ferment cool enough (ie., no hot fusel-y character) it needs to be consumed fairly quickly, to get the hops at their peak. I'm sure it'd be good with a fresh round of dry hops though.
And frankly, a well-fermented American Barleywine is excellent fresh as well.

921
Beer Recipes / Re: Improving the malt flavor of an IPA
« on: November 05, 2014, 09:43:25 PM »
My IPA grist came from thoughts on here, maybe erockrph(?) it's 75%2row, 20% Munich, and 5% Victory. I love it, so I think the Munich you mention will help
Yeah, that sounds about right.

To the OP, if you're happy with the overall flavor profile but just want to dial up the malt a bit, then my secret ingredient is to add a touch of Aromatic. It just turns the volume up on the malt by a notch or two. 8-12 oz in five gallons would be about right.

922
The Pub / Re: ABInBev acquires 10 Barrel Brewing
« on: November 05, 2014, 07:01:44 PM »
Personally, I haven't noticed any decline in the quality of beers coming from Goose Island since AB InBev took over. The only thing I've noticed is a wider availability of their products.

923
Beer Recipes / Re: "Germerican IPA"
« on: November 05, 2014, 03:01:17 PM »
I brewed a beer I called a"Düsseldorf IPA", that was basically a Sticke Alt grain bill using all German hops. Unfortunately, I didn't realize how strong Polaris is and it totally drowned out the other hops I used (Smaragd and Herkules). For an IPA, I think Polaris would be a great bittering hop, but it will totally overwhelm the late hops you're planning on using if you add it late. It has a very strong resin flavor.

924
For me, it's usually product selection. I want to be able to choose which maltster's version of a specific malt I want, a full selection of both White Labs and Wyeast (and maybe some of the newer labs as well), plus some mead/wine/cheesemaking supplies as well. Basically I want to get all the ingredients I'm looking for from one supplier in one order.

Speed of shipping is occasionally the most important factor if I'm ordering something on short notice for a specific brew day. I find myself using More Beer much more often now that they have a warehouse on the East Coast.

After rereading, I realized I made the assumption that this thread was specific to online suppliers. As far as LHBS's are concerned, my main issue is hours. The LHBS's around me are open odd hours (a few weeknights, some weekend hours which vary depending on whether it's football season, etc). With my work and family schedule, that just doesn't work for me. I'd definitely use a LHBS more often if I had one near me open typical retail hours so I could actually go there.

925
For me, it's usually product selection. I want to be able to choose which maltster's version of a specific malt I want, a full selection of both White Labs and Wyeast (and maybe some of the newer labs as well), plus some mead/wine/cheesemaking supplies as well. Basically I want to get all the ingredients I'm looking for from one supplier in one order.

Speed of shipping is occasionally the most important factor if I'm ordering something on short notice for a specific brew day. I find myself using More Beer much more often now that they have a warehouse on the East Coast.

926
Yeast and Fermentation / Re: diacetyl in a lite american lager
« on: November 05, 2014, 09:00:18 AM »
Yeah I'm in the hater camp. I've picked up taste of diacetyl in commercial brews, mostly lighter pills. It may be an intentional attribute but it's not my favorite.

+1 - I'm super sensitive myself. I can't drink Red Hook at all any more. Their Pils tastes like drinking liquid movie theater popcorn to me.

927
A good friend of mine's dad (who was like a father to me) homebrewed back in the 90's, right when I was in college and just getting into craft beer. There was also a local brew-on-premises place in the early 2000's that I went to a few times. So homebrewing was always on my radar, but I never actually picked it up.

A few years back another friend of mine started homebrewing with his wife. That really lit the fire for me. I sat in on a brewday, saw how easy it was, and decided to jump in. It was also right after my son was born, and I was looking for a new hobby that I could do at home, so it was just the right timing (finally). My wife got me a kit for Christmas that year, and I found this forum before I even brewed my first batch.

Even though there were a few other times where I almost picked up the hobby, I'm actually glad it happened a bit later. Homebrewing has really come a long way in recent years. Within a few months I was brewing beers that I was really happy with. Back in my younger years, I don't know if I would have stuck with the hobby that long. Especially if my beers were so-so, while there was a ton of good craft beers that I had easy access to. Right now, it's the perfect hobby for my current situation and I make beer that is just as good (if not better) than a lot of the breweries that are flooding the market right now.

928
General Homebrew Discussion / Re: Flashback Brewday
« on: November 05, 2014, 06:12:17 AM »
Mine was an extract w/steeping grains clone kit of Otter Creek Copper Ale from Austin Homebrew Supply using Nottingham yeast. My big mistakes were going the wrong way with my temperature ramping (pitched at 68, then brought it down to 60F after 3 days), and using the whole 5oz of corn sugar to prime. I ended up with an overcarbonated butter bomb.

I don't think I'd ever rebrew that kit specifically, because I don't think it's a good clone, but I would definitely take a stab at brewing my own clone armed with my current brewing knowledge and past experience.

929
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 04, 2014, 05:41:21 PM »
Well, if that's the case what about try smoking the hops on a cold smoker?

That's a thought for sure. I've had some people suggest scorching the hops in another vessel and adding to the bk. I'm just trying to consider the most repeatable scenario.
Who knows, maybe I'll place a stainless plate under my spider and repeat the last brew day without having to clean the scorched material from the bottom of the kettle.
It truly is amazing how well this beer has aged and the flavors meld together. I really expected to eventually toss it all, now I want to brew it again.
It's not what I would really consider an IIPA because there is basically no aroma but the bitterness is there then the sweetness of the caramel malts come through with just a hint of smokiness.
I'm wondering if any reactions happened between the hop oils and the hot wort. If you try scorching some hops I'd do it in a low gravity wort. Then you could collect it, cold crash it for a couple days, then run it through a coffee filter to try to get all the scorched bits out. I'd add it to the kettle at flameout.

930
Personally, I would drop the torrefied and use an extra lb of base malt. The oatmeal is obviously integral and will provide plenty of mouthfeel in addition. I would also drop the brown and sub in chocolate in the same amount. And Maris Otter is fairly toasty/biscuity on its own so I would drop the Victory`which is biscuity and sub in .75 lb more of your base malt. That is a streamlined recipe now which is pretty similar to mine. By no means am I saying that your recipe couldn't be good, but sometimes too many malts can give you a 'muddy' poorly defined malt character. Good luck !
I agree with most of this, except I'd probably keep the torrified wheat. Torrified wheat has a nice nutty flavor that I personally like in many of my English-style ales.

I think the takeaway is to know what each ingredient is doing in a recipe and pare down anything that doesn't have a clear purpose. For me, I'd be including torrified wheat as a flavor component. But if you're using it for mouthfeel and not flavor, then the oats have you covered and you can get rid of it.

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