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Messages - erockrph

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931
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.

932
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.

933
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


934
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.

935
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 :)

936
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.

937
Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 19, 2015, 10:08:22 AM »
I just use my regular nutrient and amount.
Same here - the amount I use for beer, that is.

938
General Homebrew Discussion / Re: The Hop Chronicles | Armadillo
« on: December 19, 2015, 09:58:41 AM »
I think I picked up a similar character to what your tasters reported, but it was really mild. Not a winner for me:

https://www.homebrewersassociation.org/forum/index.php?topic=24835.msg325778#msg325778

939
Ingredients / Re: Single-hopped beers 2015 edition
« on: December 19, 2015, 09:57:06 AM »
I got around to tasting my Armadillo beer last night. These are leaf hops from the 2014 harvest from Yakima Valley Hops. To be honest, the raw hops left a lot to be desired right out of the gate. There wasn't much aroma to them at all. On its own, that's not necessarily a bad mark for whole hops. But the pound of hops I got reminded me of the bottom of a bag of chips. There were few whole cones; it was mostly loose bracts. There was very little of the stickiness and springiness that I often feel in good-quality hop cones.

In the beer itself, I picked up a rather mild hop character in the aroma. There was some herbal character with notes of citrus and lime. The flavor was even milder - there were faint citrus notes, some resinous pine and faint floral notes as well. The bittering character was a clinging resin on the back of the tongue. It's not as abrasive as something like Chinook or Columbus, but it's not particularly smooth either.

Overall, my experience with Armadillo is a swing and a miss. I'm sure some of this may be attributable to the quality of the hops I received, but I don't see much good use for the hops I have on hand. They could possibly be a decent bittering hop for an IPA, but that's all I got.

940
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition
« on: December 19, 2015, 07:08:47 AM »
If that's what the recipe calls for, then I'd go with that. But a whirlpool is going to get you loads more hop flavor and more aroma as well than a simple flameout addition followed by immediate chilling.

941
Commercial Beer Reviews / Re: First Duvel
« on: December 19, 2015, 06:16:38 AM »
You got a 4-pack with 2 glasses for nine bucks?!?!?!? Its worth it for the glasses alone. I'd buy them out if I saw those prices in my area.

942
General Homebrew Discussion / Re: Send beers to NHC from outside US
« on: December 19, 2015, 06:09:22 AM »
I've had rum shipped to me from Slovenia before. It came through regular postal mail. I honestly don't know if it was legal or not, but it came through in one piece with no issues that I am aware of.

943
General Homebrew Discussion / Re: formula for preboil wort PH lowering
« on: December 18, 2015, 11:37:04 AM »
It's never that simple with pH, unfortunately. It will depend on the amounts of any ions/salts that have the capacity to buffer any pH changes.

What will probably get you in a closer ballpark would be to figure it out in Brun'water as if you added it to the mash. Say you wanted to mash at 5.4, then lower it to 5.1 preboil. I'd figure out how much acid needed to get to 5.4, but then I'd also figure out how much to get to 5.1. I'd add the difference between the two into the kettle. It may take some tweaking to get to an exact number, but I bet you'll be in the ballpark.

945
General Homebrew Discussion / Re: Hoppy Irish Red - Ooops.
« on: December 18, 2015, 08:47:21 AM »
I agree American Amber is your best choice, comp wise. Have you bottled this yet? If not, I'd recommend a couple ounces of dry hops. If it's going to be a hoppy beer, might as well roll with it...

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