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Messages - erockrph

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961
All Things Food / Re: My German mustard has arrive
« on: November 20, 2014, 09:49:17 PM »
Kosciusko is my go-to mustard, usually slathered on kielbasa or ham. For sandwiches, it's usually Grey Poupon Country Dijon, although I will frequently branch out to one of the many Inglehoffer varieties that my local supermarket carries. Their cranberry mustard is killer on a turkey sandwich.

962
General Homebrew Discussion / Re: Poke my oatmeal stout
« on: November 20, 2014, 09:37:50 PM »
Bring the mash pH up another point. I target 5.5-5.6 mash pH for stouts and porters and it makes a world of difference.

can you expound?
I always had an issue with the roast character on my darker beers that I couldn't quite put my finger on. The roast character seemed a bit muddy. Once I started targeting a higher pH the roast notes really started to pop out a bit more. The roast wasn't harsher, but it did jump out a bit more.

A good example is actually the counterexample. In a dry Irish stout like Guinness the roast character is exceptionally smooth, and the pH happens to be on the lower side. That's no coincidence - the acidity tends to mute the roast character. Another example is coffee. For a medium-roast coffee a touch of acidity is nice and adds a bit of brightness. But for a dark roast or espresso, excessive acidity really clashes with the roast.

You can always play around with this post-fermentation by dosing with some baking soda if you don't want to invest a whole batch. But targeting a higher pH was a one-step fix for mediocre stouts and porters for me. It makes a surprising difference in the finished product.

963
General Homebrew Discussion / Re: Poke my oatmeal stout
« on: November 20, 2014, 06:56:56 PM »
Bring the mash pH up another point. I target 5.5-5.6 mash pH for stouts and porters and it makes a world of difference.

964
Ingredients / Re: Onion in my IPA
« on: November 20, 2014, 08:06:54 AM »
I've heard of copper reacting with SO2 gas to create copper sulfate, but I haven't seen the same data showing that it reacts with thiols to remove onion flavors.

I have gotten onion from Mosaic before. FWIW, I believe it was from 2013 whole cone hops from freshops. I only ever picked it up in a single hop beer - I've never picked out onion in any other beers I've brewed with that batch.

965
Ingredients / Re: Red X malt (Best Malz)
« on: November 20, 2014, 07:52:21 AM »
Anyone have any ideas or thoughts on using Red X to make a German-style Barleywine? It sounds like above 1.050 I should use some pilsner? Should I layer some crystal/caramunich or carafa malts as well? Shooting for 1.090-1.100 OG range.

Plan on using some of the newer/recent German aromatic hops: polaris, mandarina bavaria, saphir, huell melon, Hallertau blanc, merkur, etc.

1007 german ale yeast

I'd just do 50% Red X and 50% Pilsner. If the red color from the Red X is best at 1.050, then other colored malts will probably just muddy it up. Plus, big German beers always seem to be better with less crystal malts anyways. If you wanted to add some complexity, then maybe a couple pounds of Vienna or Dark Munich, or a few percent of Aromatic would be nice. But generally the good German base malts are enough to carry a big beer.

966
General Homebrew Discussion / Re: What's wrong with this picture?
« on: November 20, 2014, 06:28:40 AM »
Ciders and meads are a great cure for the empty carboy blues. You can get a cider going as fast as you can say "Star San contact time" and a mead doesn't take much longer.

967
All Grain Brewing / Re: BIAB and OG (yes another BIAB thread)
« on: November 18, 2014, 09:53:53 PM »
I put a tsp or so in an old White Labs vial. I seal it to prevent evaporation then drop it in a cup of ice water. Its ready to read before I hit a boil and I can decide if I need to add DME. I use a refractometer, so this may not work if you use a hydrometer.

968
Other Fermentables / Re: S-05 in a Mead?
« on: November 17, 2014, 08:09:01 PM »
I think there was an episode of basic brewing radio a year or two ago where they tested several yeast strains in meads. All produced meads several percent higher than the listed alcohol rating for that yeast strain. I doubt that you could reliably produce an off dry mead under 14% without sulfate/sorbate with any of the common yeast strains.

969
Yeast and Fermentation / Re: PSA - New Yeast Company
« on: November 17, 2014, 08:02:19 PM »
I like that they carry a few "native" yeast strains. The orchard Brett sounds like it would be nice to try in a cider.

970
Extract/Partial Mash Brewing / Re: Extract SMaSH IIPA
« on: November 17, 2014, 11:49:58 AM »
+1 to most of the above. For fermentability purposes I'd use extra light or pilsner extract. But don't be surprised if you end up with a bland beer if you just use light extract and no additional grains. I'd suggest a half pound of either CaraRed or C20 as a steeping grain to give you at least a little malt flavor.

I also agree that you should use RO water with the extract, but I'd also add a teaspoon of gypsum for a 5 gallon batch of IPA.

971
The Pub / Re: Back yard lovin
« on: November 16, 2014, 10:14:19 PM »
Nice deer. I never see any in daylight once hunting season opens. They muleys?

972
Equipment and Software / Re: Grain Mill
« on: November 15, 2014, 07:41:33 AM »
I've had my Barley Crusher for 2 years. I hand cranked it for the first few batches until I replaced my drill that got "borrowed". After my first barleywine I said eff this and bought a new drill...

I set the gap once and haven't needed to adjust anything yet. It's set to 0.88mm, which I think is about 35 mil. I use a guitar pick to set the gap and check it periodically.

973
Ingredients / Re: Which hops do NOT play well together
« on: November 15, 2014, 07:30:58 AM »
To the OP, Sterling will be really nice. I'd skip the NB's, the EKGs, the Horizon and maybe the HMf. 4-5 hop varieties is my limit before things start getting muddled.

974
Equipment and Software / Re: Grain Mill
« on: November 14, 2014, 10:43:33 PM »
The only one I have experience with is the Barley Crusher. It works great for me - no complaints whatsoever.

975
Kegging and Bottling / Re: Rubber coated black tactical beer bottle project
« on: November 14, 2014, 10:41:41 PM »
That is a freaking cool hack! I have several cases of those bottles on hand (I typically use them for my strong meads). I've wanted to use them for my really big barleywine (16+% ABV), but I didn't want to use clear bottles to avoid them getting lightstruck. This would certainly solve that issue.

I'd love to do it in cobalt blue to give the look of the old Sam Adams Triple Bock bottles.

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