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Messages - erockrph

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976
The Pub / Re: Go Canucks!
« on: October 19, 2015, 06:49:50 AM »
Nothing against hockey, its a great sport, one of my favorites when I used to watch sports. I'm just saying there is just as much bad behavior as in any other major sport so I think its unfair to call NFL players thugs but say hockey players are OK. Anytime you give young men a ton of money, put them on a pedestal and make excuses for their behavior you have trouble whether it be athletes or music stars like Justin Beiber. As far as number of convictions go I think there are way more NFL than NHL players due to roster size.
Agreed. It would be hard for anyone to deal with millions of dollars being thrown in their face, but imagine when you're in your early 20's and still have a lot of growing up to do. It's no surprise that many can't handle it.

977
The Pub / Re: BeerSmith Podcast, brought to you by BeerSmith
« on: October 19, 2015, 06:46:18 AM »
I agree that citing in a paper is completely normal, but during a lecture it's weird. Use the possessive pronoun.

I poke fun at Brad's show, but I do certainly appreciate it. He manages to get pretty solid guests show after show.
Agreed on all counts. Brad's interviews have gotten a lot better since his early days. He used to cut off his guests a lot, and still push a lot of outdated information. He's gotten a lot better on both accounts in the past year or two.

978
Another great article, Marshall! Out of curiosity, how much time elapsed between the start of fermentation and packaging? To me, it sounds like the differences you're picking up in your own tastings are what you'd expect from a young beer vs one with a little more age on it. Maybe the primary difference is simply that the no-O2 fermentation runs a little slower and just needs more time to "catch up" with the O2 batch (especially on a beer that is this big).

979
The Pub / Re: BeerSmith Podcast, brought to you by BeerSmith
« on: October 17, 2015, 08:13:08 PM »
The "your host and author of  Homebrewing with BeerSmith" gets me all the time. As if the blog, the book, the software and the podcast are all independent entities. It's almost like speaking about yourself in the third person.

980
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 17, 2015, 05:12:55 PM »
I also brew with distilled water which makes things pretty easy if you have a decent gram scale.  I've only been using gypsum, calcium chloride and 10% phosphoric acid.
That's all you really need. I do like a small amount of NaCl in my maltier beers, though.

981
General Homebrew Discussion / Re: The Hop You Hate
« on: October 17, 2015, 12:31:37 PM »
Thanks for the good advice, people! I will start avoiding Nelson Sauvin, Fuggles, Simcoe, Summit, Calypso, Belma,  El Dorado, Cluster, Admiral,  Citra, Sorachi Ace, Saaz, Mosaic, EKG, Galena, and Azacca.
And yet, I could take half that list and brew every single one of my beers happily.

982
General Homebrew Discussion / Re: The Hop You Hate
« on: October 17, 2015, 12:24:17 PM »
Apollo as a late hop? My home club did single hop tests. The idea was use 1oz at 0, 1oz at 10, and X amount to hit 35 ibu at 60. The Apollo didn't need anything at 60 and was way harsh.
Meanwhile, my single hopped Apollo test batch was amazing. Lots of orange peel and a touch of dank. Like the best of Amarillo with a touch of Columbus. Just goes to show how much variation there is from crop to crop.

983
General Homebrew Discussion / Re: The Hop You Hate
« on: October 16, 2015, 12:15:26 PM »
If you dont like the cat pee description, sometimes I get the odor of juniper shrubs. Another you might use if you dont want to offend people by saying their beer smells of cat pee is to use the description of meth lab, but I think you have to define which process and probably its the Nazi Method. Not too many have experienced that so maybe juniper is the most polite and useful.
To me juniper is something different. That's how piny hops come across to me, more like juniper than true pine. Juniper is high in alpha-pinene and myrcene, so that seems to make sense to me.

984
General Homebrew Discussion / Re: The Hop You Hate
« on: October 16, 2015, 10:12:15 AM »
I have never got cat pee out of any hop.

It is amazing how many people know what cat pee tastes like.
I smell the cat pee in some beers, but it has to be strong. The compound is  4MMP, you may be blind to it if you have never smelled it. Genetics, just like cilantro is like soap to some.
To be exact, 4MMP is present in tomcat urine. If you have an un-neutered male cat who is spraying, that's where you're going to find it. It is not a generic "cat pee" smell necessarily. It is also present in blackcurrants, tomato plants and Sauvignon Blanc grapes, among other things. I associate it very closely to fresh-picked blackcurrants (since I pick my own) rather than cat pee, possibly because all my cats have been spayed females.

Interestingly enough, 4MMP is known to be generated by wine yeast during fermentation. It stands to reason that this could happen in beer if the proper precursors are present in the hops as well.

985
General Homebrew Discussion / Re: The Hop You Hate
« on: October 16, 2015, 08:38:53 AM »
Not too big of a fan of centennial either. It's got a fake floral taste to me like somebody dosed the beer with Glade. I do like it wet hopped though.
I don't use much Centennial, since everyone and their brother already makes a Centennial IPA (or at least did when I started brewing), but I used in a recent IPA and I was amazed by how much dank and resin I got at that kind of hopping rate. The resin was much stronger than any citrus or floral I got out of it.

986
Other Fermentables / Re: zombie killer type of cyser
« on: October 16, 2015, 07:42:31 AM »
One other thing, if you keg and can keep it cold, you should be able to get by without sulfite/sorbate. The yeast will be largely dormant at fridge temps and won't ferment the backsweetening significantly.

987
General Homebrew Discussion / Re: Partial Mash Time
« on: October 16, 2015, 07:26:21 AM »
My thing is this: I was planning to go back to extract for a while after my daughter is born.

I took a look at my revised brew day checklist/schedule and figured that I'm going to steep specialty grains for 30 minutes, I might as well throw some some base malt in and mash if I'm going to be at 150F anyway.

I can just make up my gravity with DME/LME pre-boil and do a short boil. Time savings will still be there but the product will likely be much better. 
No need to steep your grains for any added amount of time on and extract + steeping grains brew! Just throw them in the kettle as you're heating your water, then pull them once you get to ~170F. That should save you a big chunk of time right there...

988
The Pub / Re: Kneel!
« on: October 16, 2015, 06:24:14 AM »
Hmmm, Corona is actually a Belgian beer. I learn something new every day.
Apparently, Belgian skunk pee tastes the same a Mexican skunk pee. Who knew?

989
Beer Recipes / Re: London Calling?
« on: October 16, 2015, 06:07:39 AM »
Devils advocate ....why not under pitch English yeast and use temp to control/ drive ester profile.?
I do that too, along with the open ferment. If they all work, why not do all of them?

Edit: I'd have fruit flies and stink bugs trying to crash land in my wort if I went open.....that can't be good.

Sent from my iPad using Tapatalk
Cover the bucket/kettle with sanitized voile (BIAB fabric) secured with an elastic band around the lip.
I put a paint strainer bag over the top of the bucket. Works just fine if you don't have a BIAB bag.

990
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 16, 2015, 06:00:16 AM »

We might not make the 2 miles if Mark is on beverage detail...

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