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Messages - erockrph

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Ingredients / Re: Single-hopped beers 2015 edition
« on: October 31, 2015, 11:47:43 AM »
You got some X17!  I hope to brew with mine soon so we can compare notes!
I exchanged a few emails with Pat at Oregon Hophouse, and its obvious how much passion he has for what they're doing over there. I have high hopes for the X-17. They were some really high quality cones.

Ingredients / Re: Single-hopped beers 2015 edition
« on: October 31, 2015, 11:14:39 AM »
Won an "insiders" tour at FX Matt Brewing in Utica (Saranac) from a competition I entered last year.  Got a chance to smell some new experimental hops and the one that stood out the most was Vic Secret.  Loved its aroma, just wish I could've nabbed a few ounces to dry hop a  beer with.
Farmhouse has it in stock from the spring harvest.

General Homebrew Discussion / Re: First wort hopping and whirlpool
« on: October 31, 2015, 11:11:49 AM »
First time I did the 180/- addition was because I forgot to whirlpool at flame out and caught it on the drop moments later.  Worked great and didn't worry thereafter - I will use this on lagers, too, occasionally.  Style shmile sometimes - it's a hobby and I will treat it like one when I want... Glad to see I'm not alone with this approach.
Bingo. I love hops, and this technique (reduces temp whirlpool) allows me to add hop flavor to any style without having to worry about the bitterness balance off.

Ingredients / Re: Recipe help with a pumpkin IPA
« on: October 31, 2015, 05:34:24 AM »
Citra is pretty potent, too. I'd probably go 2:1:1 with the Hüll Melon in relation to the others if you want it to stand out.

Ingredients / Re: Single-hopped beers 2015 edition
« on: October 30, 2015, 08:01:29 PM »
A local brewery just did a Vic secret single hopped ipa. I am interested to try it and here your impressions of that variety.
The two NZ hop pellets had really distinct aromas to them. I picked up a big anise note in the Vic Secret with some floral and apricot. I get a hint of anise from other hops (EKG in particular), but this was like opening a box of Good & Plenty. You never know how that translates to the finished beer, though.

Yeast and Fermentation / Re: Yeast Cultures Are Like Nuclear Weapons
« on: October 30, 2015, 07:57:03 PM »
Again, good on ya Mark. Gonna have to go back and read this in full when there is not a raging debate over free will in my living room. This is what I am interested in, just can't focus at the moment with all the nonsense floating around my house right now
If the illusion of free will is indistinguishable from actual free will, then the two are identical from the perspective of the person who is making the choice. Just sayin'  ;D

Ingredients / Re: Recipe help with a pumpkin IPA
« on: October 30, 2015, 06:36:03 PM »
Lol nope Vermont ale yeast from giga on the stir plate as we speak we will see I do have an event coming up in December so might just skip the pumpkin and brew a good melon citrus IPA tomorrow using el dorado citra and huell Melon in this one the two with melon flavors I have never used any advice on el dorado or huell Mellon hops
Haven't used Hüll Melon yet, but I'd go easy on the El Dorado. You could compare it to a watermelon Jolly Rancher, but it's more about the candy part than the melon, if that makes sense. It can give a sweet impression even in a dry beer. But in low doses it certainly would work in a supporting role.

Yeast and Fermentation / Re: Yeast Cultures Are Like Nuclear Weapons
« on: October 30, 2015, 06:33:02 PM »
That's an excellent choice for a first post, Mark. I think if you're going to delve into the fine details of yeast wrangling, this topic is something you always should have in the back of your mind.

Ingredients / Single-hopped beers 2015 edition
« on: October 30, 2015, 05:56:08 PM »
I just brewed another round of single-hopped beers today. Most of these hops had some really nice aroma to them, and I'm really looking forward to tasting the beers in a month or so. I didn't really like how my last batches came out using steeped CaraHell, so I went back to my original recipe of 13 oz Light DME (2 1/3 cups by volume) and 5 oz Munich LME (1/3 cup by volume) in 1 gallon preboil volume. Hops were between 40-45 IBU (calculated as a 20-minute addition) added after the extract dissolved, 15 minute boil, 0.25 oz flameout hops and each will get 1/2 oz of dry hops.

Here's the list of hops for this series of beers:

Vic Secret - a new hop from NZ Australia
Enigma - another new hop from NZ Australia
Armadillo Experimental - an experimental hop available from Yakima Valley Hops
HBC 438 (aka "Ron Mexico") - a new hop from HBC, that is currently only available to homebrewers.
X-17 - a new experimental hop from The Oregon Hophouse, who were kind enough to send me a sample to review. I am really excited about these.

Here are links to my past years' tasting notes:

Gratuitous hop porn:

Edit - I have a bad habit of assuming all Southern Hemisphere hops come from new Zealand

Ingredients / Re: Replacement for CaraVienna?
« on: October 30, 2015, 08:23:25 AM »
Castle renamed all their malts in the past year or so. The CaraRuby may simply be their new name for CaraVienne.


If the colonies are hemispherical and smooth, you received a bonus yeast culture.  If the colonies are fuzzy, they are more than likely mold.  Personally, I would take one of the well-isolated colonies, and grow it into a pitchable culture using aseptic technique to see what you received.  However, I am one of those people who is willing to spend good money on an unknown culture, and then pitch it into wort that took several hours to prepare.  No guts, no glory! :)

No fuzz. They look like shiny/waxy white pellets. I'm brewing today, so I'll have to try this out while I'm at it.

By the way, I thought that the yeastman website was only available to professional brewers.
Nope. Anyone can set up an account and start using it right away.

General Homebrew Discussion / Re: Super Pale Ale
« on: October 29, 2015, 04:32:28 PM »
Is that what they're calling IPA's now?

Yeast and Fermentation / Re: Shaking
« on: October 29, 2015, 04:31:39 PM »
A technique used in home winemaking was to run the wine along the side of the vessel so that the wine fanned out.  I can get the wort to cover 1/5 - 1/3 of the side of a carboy.  Not sure how effective this is but I also shake/splash.
I pour my wort through a series of 600 µm - 100 µm filters, and I suspect I pick up a fair amount of O2 that way myself.

Yeast and Fermentation / Re: New Blog
« on: October 29, 2015, 12:19:01 PM »
Looking forward to it, Mark!

I hope you cross-post to this forum the way Marshall has been with his Brulosophy posts.There's always a lot of food for thought in the information you share, and I get as much from the follow-up discussion as the information itself.

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