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Messages - erockrph

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The Pub / Re: Natural Born Losers
« on: August 26, 2014, 10:12:36 AM »
What makes me angry is watching people run up their credit cards and home equity debt, then filing for bankruptcy and getting out of paying any of it back.  This leaves responsible people pretty much holding the bag.  We pay for it with higher interest rates and tighter lending practices.
Although one could argue that lax lending practices are what leads to this particular issue and that this is all cyclic. If you're handing out what is essentially free money, then irresponsible idiots will snap it up in a heartbeat.

The Pub / Re: Free Sam Adams stein
« on: August 26, 2014, 08:17:36 AM »
Ok, call me paranoid but I was about to do this but didn't feel comfortable giving all my info, especially birthdate to a marketing company.  I'm sure it's legit but I get enough crap calls on my phone and have to block them already.

Besides, .5L?  Go big or go home :)

Think positively.  The marketing company probably already know everything about you.
Just wear your tinfoil hat when you click "Submit" and everything will be just fine.

Anyways, thanks everyone for sending me your DOB's! I'll be sure to send you a birthday card (that I bought using a credit card I got in your name...)

Beer Recipes / Re: Imperial Stout Advice
« on: August 26, 2014, 08:14:20 AM »
Personally I would mash lower. 17% of the grain bill is highly modified malts. You're already asking 75% attenuation of the yeast. You're not going to have a problem with finishing too low on a beer like this. I typically mash at 149 for all my big imperial beers and I'm yet to have an over-attenuation issue.

+1. Same here. I mash RIS, Barleywines, Quad, etc. @ ~ 149. Never over attenuated. There's still a ton of malt character left.
+2 - I've never tasted a really big beer and said "that's too dry". The opposite, sadly, happens far too often.

Kegging and Bottling / Re: Experiment with purging headspace in bottles.
« on: August 26, 2014, 08:11:15 AM »
I have a question, I've never kegged, so I know little about the process. I've been researching info on CO2 and such. Does the source of CO2 make a difference? I've seen "food grade" CO2 and others using other sources such as paint ball canisters. If you use a source that is not "food grade" do you need an inline filter?
Food grade CO2 needs to be at least 99.8% pure. Industrial grade is at least 99% IIRC. The difference is the purity, not contamination. In other words, a food-grade CO2 could be as much as 0.2% oxygen, nitrogen, methane, etc; while an industrial grade could have as much as 1% of these other impurities. You shouldn't need a filter for non-food grade CO2.

Beer Recipes / Re: Ayinger Celebrator doppelbock
« on: August 26, 2014, 05:36:31 AM »
I can't vouch for this recipe, but the inclusion of chocolate malt and the sane OG makes me think it's in the right ballpark. Celebrator is on the roasty side for a doppel, and I think you need a touch of roasted grains (chocolate malt or black patent) if you want that character in a DB.

Hop Growing / Re: 2014 Harvest
« on: August 26, 2014, 05:11:09 AM »
I wish I could find a start of that experimental hop with the jolly rancher essence
El Dorado?

Right now the trend in new hop varieties is proprietary cultivars (such as El Dorado). As much as everyone would like to get their hands on the hot new IPA varieties to grow at home, it's just not going to happen. Hop breeders are all looking for the next Citra/Simcoe/Mosaic that they can claim for their own. Once they find it, they keep it proprietary and maybe license it out to a limited number of growers. It doesn't get out to the public domain.

Frankly, that's fine with me. I like playing around with the new varieties, but there aren't a whole lot of them that I'd want several pounds worth of every year.

All Grain Brewing / Re: mash rest
« on: August 25, 2014, 10:58:13 AM »
I tried stirring a few times. When I stirred I ended up losing about 5 degrees over the course of the mash. No stirring gives me about a 2 degree loss. Needless to say, I stopped stirring.

General Homebrew Discussion / Re: I want to brew bigger batches
« on: August 25, 2014, 09:22:32 AM »
I've decided that I don't need bigger batches, I need another temp controlled fermentation freezer. I like brewing and I like variety. I'd rather run four 5 gallon batches than one 20 gallon.

I hear you, Jim.  I brew 10 gallon lagers for the crowd and 5 gallon batches for myself and samplers who can venture off the path.  I went to two dedicated freezers (1 for fermenting and 1 for lagering) and run my ales in a separate brew chiller bag, rotating ice bottles, in the late spring/summer/early fall and in my garage on heater wraps in the late fall/winter/early spring.  Variety is what I have come to look forward to - but consistency on the standard offerings that my friends prefer.

Your friends are lucky that you run a taproom for them :)

Kegging and Bottling / Re: lowering carbonation
« on: August 24, 2014, 06:19:40 AM »

General Homebrew Discussion / Re: I want to brew bigger batches
« on: August 24, 2014, 06:18:46 AM »
The beer is just amazing. I run out too fast..

You must have a lot of thirsty friends.  I went the other way. I brew 3.5-gallon batches that yield 3 gallons of kegged beer.  It takes me four to six weeks to drink that much beer.  I used to brew 5.5-gallon batches that yielded 5 gallons of kegged beer.  Beer would queue up to the point where I would have to dump batches in order to be able to brew.
Same here. I still end up dumping some 3 gallon batches, as a matter of fact. If I had the time for it I'd probably drop down to 2 gallon batches so I could brew more often. Three gallons is the sweet spot for me with my more proven house recipes, but 2 makes more sense for one-off recipes.

Maybe I just need more kegs...

The Pub / Re: Natural Born Losers
« on: August 23, 2014, 07:10:52 PM »

Yeah, well this guy makes $10 an hour, no insurance and no house and crashes on peoples sofas or whatever gal he is hooking up with at the time. He does have an iPhone though and lots of debt I'm sure to go along. But I'm not sure how you get to be 37 years up in life and still live like you just flunked out of high school.

Is he by chance a drummer in a band?
He's not that talented.

So then he IS a drummer?  ;)
All the drummers I've known have been exceptionally talented... at getting fired, getting speeding tickets, locking their keys in the car, etc

Other Fermentables / Re: Fast mead fermentation
« on: August 23, 2014, 07:06:31 PM »
I made a melomel 8 days ago with an OG 1.135 and I checked the gravity today and it is 1.003. Wow, I didn't think this would be possible in such a short time. I used SNA and kept fermentation temps around 68. I used Lalvin 71-B (Narbone) yeast and it says on the fact sheet that the alcohol tolerance is 14%. I think this one will definitely need some back sweetening.
I've never bothered with checking my gravity that soon, but the numbers sound dead on with my experience with 71B. 1.130's OG end up finishing in the single-digits for me.

Ingredients / Re: Substitute for rice hulls
« on: August 23, 2014, 07:02:05 PM »
I started using a voile bag, for brew in a bag, in my mashtun. No more stuck runoffs. You can pull the bag if it starts to get stuck or slow, no need to vorlauf most of the time, and you can pull the bag after you're done sparging, put it in a bucket to clean later, and just spray out the mashtun. It's quite easy.

Very interesting idea indeed!
Works great. I do what is essentially BIAB, but in a beverage cooler to help hold mash temps better. Cleanup is a breeze, too.

Commercial Beer Reviews / Allagash Confluence
« on: August 22, 2014, 07:59:59 PM »
I am cracking into my bottle from June 2012. Confluence is Allagash's dry-hopped/Brett-aged beer.

The nose has plenty of fruit complexity. I get Bretty pineapple along with pear and apple. There is some spiciness as well, leading to a bit of a mulled cider impression. I'm not getting much funk, maybe a hint of horsiness way in the back, but it's pretty much fruit all the way in the aroma.

On the palate the fruit is less assertive. I get some rustic, grainy malt throughout. There are overtones of fruit, earth and a little barnyard in the middle. The finish has a bit of a lingering resin and grass hop bitterness. There is some nice complexity here, and everything seems pretty well-balanced. Mouthfeel is on the thin side, but the carbonation helps round that out a bit. This is a really well-done Brett beer.

Given that this is a 2-year old beer, I was surprised that the hops held up so well (dry hops in particular). I was also expecting a bit more Brett character. No complaints, though, as the balance seemed just right. I have a bottle of the 2013 hanging around. I'm not quite sure to drink it sooner to see how the hops are when it's young, or sit on it longer to see if the brett develops more over time. These are life's tough decisions :)

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