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Messages - erockrph

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976
All Grain Brewing / Re: Mini batch newbie
« on: September 12, 2014, 03:28:39 PM »
I do no sparge BIAB batches in a cooler just like you are planning. I use a 5 gallon cooler for 3 gallon batches, so you should have plenty of room. My efficiency is generally 80% into the kettle for beers above 1.040. As long as you have a fine meshed bag, then squeeze out as much as you can. I'd you're using something with a wide mesh like muslin then I wouldn't  squeeze so much so you don't get husk material in the boil.

977
The Pub / Re: Vegan Oktoberfest
« on: September 12, 2014, 12:21:40 PM »
Not that I'm from the area, but I was interested until I saw the typo on the food page:

Quote
Urban Pie’s one of a kind German pizzas including a special sausage and potato pizza with creamy leak sauce!

I've got no interest with someone taking a creamy leak on my pizza!  :o

http://www.veganoktoberfest.com/foodbeer/

Honestly, I have friends who are vegan and/or various shades of vegetarian. While I wouldn't eat it every day, I do enjoy a lot of veg/vegan food. In particular, food that is not specifically designed to be a meat replacement. Tofu in a sir fry? Sure. Tofurky? No, thanks. I love black bean burgers, but I'm not a fan of fake meat patties.

978
Extract/Partial Mash Brewing / Re: First brew day check
« on: September 12, 2014, 09:55:17 AM »
+3, do I hear a 4?
I'm in. +4

For your first few brews, I'd highly recommend brewing well-known recipes. Once you get the process down, and are producing beers without any significant flaws, then you can start dabbling with recipes. If you've never brewed a beer before and you run into an issue with the beer, then it will be easier to determine what went wrong if you know the recipe is tried and tested.

979
All Grain Brewing / Re: Mashing Question Using Canned Pumpkin
« on: September 12, 2014, 09:45:57 AM »
Just to be contrary, why bother to mash the pumpkin at all? I just brewed a Pumpkin Saison yesterday using a 15 oz can of pumpkin puree and 2 15 oz cans of pumpkin pie mix, roasted (actually probably more sauteed on a stove top than roasted) for about a half hour or so to develop some color, then added to the boil with about 15 minutes left. I wasn't looking for the pumpkin to add any sugars (the base saison recipe has plenty, plus I tossed in some maple syrup, too), just some flavor (mostly from the pie mix spices) and color. It was certainly simpler, and I don't see a downside, except maybe the enjoyment of adding an interesting step to the mash process.
Pumpkin does contain a fair amount of starch, so that could lead to haze issues if it's not mashed. Pumpkin also contains pectin, so that could set into a pectin haze if boiled. Clarity issues aside, if you're happy with the results of using pumpkin in the boil, then I don't see much else of an issue.

980
General Homebrew Discussion / Re: Alpha Analytics
« on: September 12, 2014, 08:42:58 AM »
So not exactly worth it to check out the specs on a pound or two of hops. But this is way more info than you typically get from Hops Direct, freshops, or any of the other small growers or resellers. I wouldn't mind paying an extra buck a pound to get this kind of detail.

It's way more information than one needs for brewing.  The basic brewing values (alpha, beta, and HSI) are all one needs.  Overall oil content v/w is good to know for making consistent flavor/aroma additions. However, the volatile oil breakdown is only important to large breweries that purchase alphas and oils.
There's still a lot of research to be done on hop oils, but as an IPA brewer I would definitely start tracking things like linalool/geraniol/citronellol if I had the ability to do so. A lot of these hop oils allegedly represent the flavors and aromas I'm trying to cram in my beer. Having this data available would certainly help focus some experimentation.

981
General Homebrew Discussion / Re: Alpha Analytics
« on: September 12, 2014, 07:42:46 AM »
Wow! I'm impressed at the level of detail you're able to get from them. If the price and sample sizes are right I'd even consider sending some samples from hops I've purchased in bulk.
The service cost $100.00.  I took advantage of the 15% discount that Hopunion was offering to AHA members.
So not exactly worth it to check out the specs on a pound or two of hops. But this is way more info than you typically get from Hops Direct, freshops, or any of the other small growers or resellers. I wouldn't mind paying an extra buck a pound to get this kind of detail.

982
Beer Recipes / Re: Celtic chestnut beer
« on: September 12, 2014, 06:37:13 AM »
Wormwood is an excellent bittering herb. very strong so go easy on it.
+10100 - I tried making my own Absinthe once. The flavor was horrendous and clung to my tongue for hours. The ensuing vomiting was epic. Needless to say, I stick to the commercial stuff nowadays.

983
General Homebrew Discussion / Re: Alpha Analytics
« on: September 12, 2014, 05:53:21 AM »
Wow! I'm impressed at the level of detail you're able to get from them. If the price and sample sizes are right I'd even consider sending some samples from hops I've purchased in bulk.

Did they tell you that these were Zeus as part of their analysis, or did you have some reason to suspect that these were Zeus and their results confirmed that suspicion?

984
Sounds like a candidate for Brett. This week's episode of Basic Brewing Radio featured a bunch of beers that the brewer thought finished a bit sweet. He decanted the bottles back into fermenters and refermented with Brett B, Brett C or Lacto. The Brett Brux version was the favorite of the porters.

985
Yeast and Fermentation / Re: Bottling yeast left in bucket, am I screwed?
« on: September 11, 2014, 11:30:25 AM »
Honestly, you only need 1/4 pack (maybe even less) for bottling a 5-gallon batch. And that's if every last cell of your initial yeast was dead or filtered out. Even if it was in the carboy that long I'm willing to bet it will be just fine, even without the additional yeast. Just be patient and give it plenty of time to carbonate.

986
Looks tasty, but I'd be tempted to throw in another ounce or two of Galaxy at flameout and again as dry hops.

987
Kegging and Bottling / Re: maple priming?
« on: September 11, 2014, 05:40:07 AM »
I also tend to agree with Erock's input.  Higher grade syrup is more expensive and has a "cleaner" taste, but many folks prefer a lower grade, more robust flavor.
My main point with that is that the "lower" grade syrups hold up better to dilution because they have a more concentrated maple flavor. Which is why bakeries tend to use them as well.

988
Kegging and Bottling / Re: maple priming?
« on: September 10, 2014, 07:08:56 PM »
If you want maple flavor, then you need to get the darkest grade maple syrup you can get your hands on. Grade B is the best option. Unfortunately, I can't get any from my local sugar shack - the local bakeries buy it all before it's even finished. You can get good quality grade B syrup on Amazon, and at a decent price if you shop around.

The light amber stuff is a waste of money, IMO. But I use grade B on my pancakes whenever possible. Go big or go home  8)

989
Equipment and Software / Re: 6 gallon better bottle fermentation capacity
« on: September 10, 2014, 12:27:28 PM »
Without the cap I believe 1" tubing will fit snug in the opening as well
For a regular carboy, yes, but not for a BB. They have an extra wide (1.75 in) opening, which is much larger than a standard glass carboy.

990
Let us know how it works if you try it out. Right now I am doing my BIAB mashes in a cooler so I don't have to worry about temp control. This sounds like a cool idea, although the price point obviously doesn't make sense if you're using it solely for homebrewing purposes.

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