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Messages - erockrph

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976
Beer Recipes / Re: Hoppy IPA question
« on: April 12, 2016, 04:06:45 PM »
Please define "hoppy".  Bitter?  Hop flavor?  Hop aroma?  Some combo of those?

Mainly hop flavor, not so much bitter.

Whirlpool, whirlpool, whirlpool.

Keep your entire recipe as-is, but add 5-10 ounces of additional hops once you have chilled your wort down to about 170F. Give them a good, hard stir every 5 minutes or so for an hour. Then finish chilling the rest of the way and follow your recipe as you usually would. That will give you the hop flavor that you are shooting for.

977
Ingredients / Re: (R) Hops
« on: April 12, 2016, 04:01:03 PM »
To me, I prefer to buy these hops. I look at it as rewarding innovation. I'm always up for a new, interesting hop variety to play with, and I will support the hop breeders that are out there looking for the next big thing.

978
All Grain Brewing / Re: Upper (dulute) limit on Mash Thickness
« on: April 11, 2016, 03:00:32 PM »
I BIAB and notice a dropoff in efficiency as I approach 4 qt/lb. So now if the full volume would be much thinner than 3-3.5ish qt/lb for the mash, I will stop there and top off with the remaining water in the kettle.

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979
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 10, 2016, 10:05:43 PM »
I don't know if this is the same one. Methyl anthranilate is the flavoring in grape Koolaid. There's not a lot of info about this ester's presence in beer, at least within the limits of my Google-fu. Anthranilic acid is a precursor of amino acids, so I'd guess that this is coming from the malt. There's no sulfur in it, so it's hard to picture the chemistry of how DMS could form it.

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980
General Homebrew Discussion / Re: Fermenter Capacity
« on: April 10, 2016, 07:03:02 PM »
What you are proposing sounds perfectly reasonable. I typically ferment 2-3 gallons in a 6.5 gallon bucket without any issues.

981
I've done it plenty of times and have never had an issue. I used to use store-bought RO water all the time for things like meads and extract brews, and never boiled it once.

982
The Pub / Re: Brewers Association Top 50
« on: April 09, 2016, 06:55:01 PM »
Quote from: erockrph
The main issue is mainly local politics. The owners brought back the Narragansett brand and keep pushing the local RI connection, but contract brew all their beer in NY. That hasn't sat well with a lot of Rhode Islanders.

I remember that Cottrell's (about 1/2 mile down the same street as above mentioned CC O'Brien's) used to contract brew Narragansett's beers, at least around 2011. I remember going to a homebrew club meeting at Cottrell's and sampling some.  The porter was pretty decent, as far as I can remember, but I haven't had any since then.
I think the stuff that was brewed at Cottrell's is now brewed at Buzzard's Bay, and most of their beer comes from Gennessee. Hopefully at least some of that will change soon, and we can get them brewing back in the state.

983
Hop Growing / Re: 2016 hop growning season
« on: April 09, 2016, 06:40:50 PM »
Finally got my new rhizomes/plants into the ground today. I have a rhizome each of Sterling and Sorachi Ace, and a crown of Pacific Gem started in pots under my deck. When I went to throw away what I thought was an empty shipping box afterwards, I noticed it was heavier than expected. I reached under the packing material and pulled out an extra bag. The tag inside read "Lucky: bonus hops!". I didn't have a spot in the yard, so I now have a Perle crown planted among some small birches at the southern edge of the woods by my yard.

Shout out to Great Lakes Hops (http://www.greatlakeshops.com/) for making my day. Shipping was quick and well-packaged, the crowns look great, and little surprises like this are the type of customer service that make me want to pay it forward and share my experience. It will be interesting to see how the crowns do side-by-side with rhizomes this year.

984
Other Fermentables / Re: Degassing
« on: April 09, 2016, 01:48:02 PM »
I do taper off. I do it twice a day for a few days then maybe once a day then a couple times over the second week or so. My thinking is as fermentation slows down I'm getting less benefit from releasing CO2 and more chance of introducing oxygen. So I'm using common sense based on experience. I think it's good to follow instructions the first time through but I think meadmaking protocols tend to be a bit pendantic. I think that this is because meadmaking doesn't yet have the numbers of people doing it and there are only a handful of authorities out there so there hasn't been a lot of push back on the authorities and not a lot of new authorities with different ideas like beer brewing. Not a knock on current authorities or methods, I just think that as more people make Mead there will be more people who say "you know what, I did it a different way and it came out great".

Agreed to all of this. I don't necessarily taper off per se, but I do still punch the cap down twice a day through day 10 or so and once a day through day 15-20ish. It's not a vigorous degassing, but I'm sure it helps let some extra CO2 out.

985
General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 09, 2016, 01:43:24 PM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.
It's called Helles/Pils/Dort. If you want flavor, then you're outside the boundaries of the style already.

Having said that, I've had the same idea myself in the past - an "improved" Pale American-Style lager (although I never brewed it). I guess you need to pick what element of the style you want to keep. For me, it's the crispness and ultra-high attenuation. I'd probably go 60% German Pils, 20% Munich, and 20% Rice, mashed long and low. About 18 IBU's of noble hops. Shoot for 1.046 OG, 1.006 FG. You could use WY2007 if you want, although I'd be tempted to use a German lager yeast for a bit more flavor.

Eric, I like this idea a lot and may get to it someday
I gotta admit, the Mr Beer "American Lite" kit that I souped up a bit and fermented with 34/70 turned out way better than expected. It has me wanting to take a crack at a more flavorful version like this.

986
Beer Recipes / Re: Belgian Red X
« on: April 08, 2016, 07:13:43 PM »
I recently brewed an IIPA, which had 50% Red X, 45% Pilsner and 5% sugar.  It was a beautiful color though not red.  Do you find the 100% Red X a little cloying?  I found the flavor to be a bit like a crystal malt which makes me wonder.

The bottom line is that I want a RED beer, but one that tastes good and which showcases the hops.
That's interesting, because I've never picked up on a crystal malt sweetness in my Red X beers. To me, the flavor is really close to light Munich malt, and I'm a big fan of it.

To the OP, I'd be tempted to use WY3864 since it's available right now, I think the plum esters would be a nice compliment to the Red X character. WY1762 would be another nice one in a similar ballpark.

987
I stir my hop stands pretty vigorously and have never noticed any of the flavors that get attributed to HSA. I've done this at temps anywhere between 120F and ~200F.

988
General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 08, 2016, 05:43:27 PM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.
It's called Helles/Pils/Dort. If you want flavor, then you're outside the boundaries of the style already.

Having said that, I've had the same idea myself in the past - an "improved" Pale American-Style lager (although I never brewed it). I guess you need to pick what element of the style you want to keep. For me, it's the crispness and ultra-high attenuation. I'd probably go 60% German Pils, 20% Munich, and 20% Rice, mashed long and low. About 18 IBU's of noble hops. Shoot for 1.046 OG, 1.006 FG. You could use WY2007 if you want, although I'd be tempted to use a German lager yeast for a bit more flavor.

989
I have not done blind tests, but I don't really feel the need to. Enzymes work best at different temperatures and a 150F rest isn't doing the best for beta and alpha enzymes. Separate rests are best. But I guess if you don't care to spend a little extra time then don't. That's why this hobby is great, we can put into it what we want to get out of it.
A 150F rest isn't doing the best what? Separate rests are best at what? Why?

I get that the enzymes do different things, but none work in a vacuum. Why is it better to have alpha and beta active separately, rather than together? And how are you sure that alpha isn't having a significant effect down at beta rest range before you ramp up? Modern malts have a crap-ton of enzymatic activity, and even if it's at a lower rate there's a good chance that alpha-amylase is still gobbling away well enough just by sheer enzymatic content at beta rest temps. And frankly, alpha amylase activity will certainly improve beta amylase's effectiveness, by exposing more 1-4 bonds for beta to act on.

I think you have to be really cautious to start extrapolating scientific facts, given how complex the chemistry of wort and beer production is. You can make all the claims you want, but they are really just unproven hypotheses until you back it up with data.

990
The Pub / Re: Brewers Association Top 50
« on: April 07, 2016, 02:01:51 AM »
It is a dubious distinction that RI makes the list because of 'gansett, which isn't actually brewed in state. Hopefully they will finally get their brewery up and running in Pawtucket soon (cue Family Guy jokes).
Have you tried the 'gansett/ autocrat syrup coffee stout? A combo of two RI institutions known throughout New England. Its not something I would drink all the time but really surprisingly good.
I'm not a milk stout guy, but I agree that it was pretty good. I admit to having my share of their Del's Lemonade (another RI institution) Summer Shandy every summer. Actually most of their seasonals and one-offs are usually pretty good (their HP Lovecraft series, for example). The head brewer at Revival/Brutopia in Cranston does a lot of their recipe development, so it doesn't surprise me that their beers are good.

The main issue is mainly local politics. The owners brought back the Narragansett brand and keep pushing the local RI connection, but contract brew all their beer in NY. That hasn't sat well with a lot of Rhode Islanders.
Buddy Cianci is rolling in his grave...
Actually, I think he was OK with it...


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