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Messages - erockrph

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976
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 22, 2014, 06:51:55 PM »
The brett will also produce acetic acid with the oxygen. But hopefully in small amounts. I think if kept in check barrel aged brett beers with a subtle acetic character can be refreshing.
I guess my concern is how you keep the acetic subtle without making vinegar or nail polish remover.

977
I wonder if they could brew and dump before pitching yeast. Would certainly be wasteful.

Maybe an LHBS can team up with a local brewery.
Or brew and let someone take the wort home to pitch. Sort of like the wort giveaways that breweries will sometimes do for homebrewers.

978
The Pub / Re: Natural Born Losers
« on: August 22, 2014, 11:08:17 AM »

979
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 22, 2014, 10:57:12 AM »
Anybody using/loving the new Wyeast seasonal sours, particularly the 3203 De Bom or the 3209 Oud Bruin?

Interestingly, they're advertising their sour-making speed, advising no initial aeration, followed later in the fermentation by oxygen addition.

http://www.wyeastlab.com/vssprogram.cfm?website=3
The "periodic dosing with O2 during fermentation to stimulate ethyl acetate production" thing says to me that you're intentionally trying to get some Acetobacter activity. While that's certainly one way to get things to sour quickly, I can't help but be a little leery of that recommendation. I'll withhold judgement for now, but that just seems like a recipe for vinegar to me.

980
I don't understand why no LHBS demo brews. I understand not having samples, but demo brews? What about shops that offer classes?

I was wondering the same thing. As long as you don't pitch the yeast, it's really no different than making soup...

981
The Pub / Re: Natural Born Losers
« on: August 22, 2014, 08:13:08 AM »

The problem with many people is lack of discipline and no long term thinking skills.



+1. I've lost count of how many people I've known over the years who made roughly the $$ I made, lived beyond their means on credit cards and big purchases, and ended up losing their butts (and homes, in some cases).  It's crazy. A little self discipline never hurt anybody that I'm aware of.

+2 - People see my house and make snide comments about how nice it must be to be loaded, even though we're making the same kind of money. Meanwhile, they're driving a new BMW every 2 years, paying craploads of credit card debt, living in an overpriced apartment, etc. Here I am driving an 11-year old pickup, and have the house I do because I'm not stupid with my money and was able to pounce when the real estate bubble popped.

982
Beer Recipes / Re: American Mild
« on: August 22, 2014, 08:00:59 AM »
I got amazing efficiency...89% brewhouse for a no sparge!  Ended up at 1.040 OG.
that is amazing for no sparge. I generally aim for the mid to low 60's no sparge

Yeah, but I think something's wrong.  I just pulled that from Promash.  When I calculate it manually, I get about 76%.  I think that"s correct and I must have something set wrong in Promash.  Still. 76% is pretty respectable.
Did you mash with the full volume of liquor for the batch, or did you target a mash thickness and top off in the kettle? Somewhere near 4qt/lb (which is session beer territory for me) I start to see a drop in efficiency.

983
Beer Recipes / Re: IPA
« on: August 22, 2014, 07:00:15 AM »
Dirt Wolf is one of the best DIPAs I've had in awhile - love it.  I think you're on the right track. Part of what makes it so good is the high attenuation, ie., drinkability. Many DIPAs have a cloying sweetness I don't care for, as well as not necessarily a much more aggressive hop schedule than AIPA. Therefore I would mash @ 149 or 150F for 75 minutes, to get a drinkable FG.  I would also limit or drop the carapils, to help attenuate thoroughly - that amount of base malt and caramel malt will leave plenty of malt character. I would limit the caramel/crystal to no more than 5 or 6% C40, as it is certainly not an overly 'caramelly' beer.
You obviously know what hops are used in the beer, since those 4 varieties are the actual ones used. The one change I would make is to move the 5 minute Chinook and Mosaic additions, in addition to an extra oz each Citra and Simcoe, and do a 45 minute hopstand @ 170F  -  ie., cool your wort to 170F then add the hops and steep, lid on but stirring occasionally, for 45 minutes (hopstands give you EXCELLENT hop flavor, as well as some aroma). Then cool and pitch. I think these changes will have you pretty close.  My $0.02.  Good luck !


EDIT - Forgot - a lb of sugar in place of a lb of base malt is a great idea for DIPA. Commonly done. It will help dry out the finish.

+1 to all of this

984
Equipment and Software / Re: 5-gallon bucket filter
« on: August 22, 2014, 06:58:28 AM »
What that filter would be nice for is those of us who just dump their kettle into a bucket fermenter. This would probably do a decent job of catching trub and hop schwag without clogging. I might have to look into this.
I dump my kettle into the bucket as well (no valve), and I pour through a funnel with a strainer bag to catch extra hop particles (not caught by the spider) and some of the trub. Definitely catches a fair amount.
I put one of these inside a paint strainer bag, and it certainly catches a lot.

http://www.ikea.com/us/en/catalog/products/50103755/

But I don't use a spider, so an all-pellet hop IPA is still a bit of a challenge for me. I'm thinking a fine filter like this may make life a bit easier. And it will be a heck of a lot easier to clean afterwards.

985
Equipment and Software / Re: 5-gallon bucket filter
« on: August 22, 2014, 05:48:57 AM »
What that filter would be nice for is those of us who just dump their kettle into a bucket fermenter. This would probably do a decent job of catching trub and hop schwag without clogging. I might have to look into this.

986
Beer Recipes / Re: American Mild
« on: August 21, 2014, 11:57:40 AM »
+1 to a lot of this. My session robust porter starts at 1.047 and finishes at about 1.018. For my non-hoppy session brews, I find that they end up a bit thin unless they finish in the high teens. I like the special roast here, but I'm thinking you might also want one or more of the following to amp up the malt flavor a bit:

Munich
Aromatic
Darker Crystal (to replace some or all of the C-60)
A touch of chocolate malt (maybe?)

I think 12.5% is a good starting point for the Crystal malt.

Yeah, I considered a darker crystal.  I'm also thinking about a blend of several crystals to increase the depth of flavor.  Munich is a good idea, too, but I wanted to keep this first attempt pretty basic to evaluate the whole concept.  Considered chocolate malt, too, for the added flavor but I really want to keep this in the pale mild area.  I just feel like that's closer to the American style I was going for.
Thanks for sharing your process. It's cool to get to follow along while you work this out. This is why we brew your recipes and not the other way around :)

987
Beer Recipes / Re: American Mild
« on: August 21, 2014, 11:18:39 AM »
How about some oats or rye for a fuller body? Or some carapils?

I would go with a slightly higher original gravity for more fullness as well. 1.040-1.011 is 3.9%.

A more expressive base malt might help with the possible lack of malt flavor. I would go for GW NW pale ale malt for a flavorful domestic malt.

+1 to a lot of this. My session robust porter starts at 1.047 and finishes at about 1.018. For my non-hoppy session brews, I find that they end up a bit thin unless they finish in the high teens. I like the special roast here, but I'm thinking you might also want one or more of the following to amp up the malt flavor a bit:

Munich
Aromatic
Darker Crystal (to replace some or all of the C-60)
A touch of chocolate malt (maybe?)

I think 12.5% is a good starting point for the Crystal malt.

988
Ingredients / Re: brown malt for porter
« on: August 21, 2014, 11:02:41 AM »
I bought a sack of Chateau Abbey malt a while ago, which is described as "Belgian brown malt"  at the Castle Malting Co. website.  I used a bit of it in a dubbel that came out very nice.  I will probably use it in a porter this fall.
I was under the impression that this was Castle's new name for their Aromatic malt.

http://morebeer.com/products/castle-abbey-aromatic-malt-50-lb-sack.html

No, its definitely more of a brown malt, after using it.

I tend to believe the maltster more than Morebeer.....

http://www.castlemalting.com/Default.asp?N=Malts_in_a_few_words&ID=10&Language=English

Bummer if that's true. I use Castle Aromatic in a whole lot of my brews. The Briess stuff just isn't the same.

I know I've seen at least half a dozen different shops mention that Abbey is the new name for Aromatic, and I know Castle just renamed just about their entire line of malts. I was assuming that since the Abbey is the new non-caramel malt in the same color range (listed at 17L on their site), then it must be their new Aromatic.

989
General Homebrew Discussion / Re: And So the Solera Begins
« on: August 21, 2014, 10:39:11 AM »
I was going to pull a portion about two months ago but upon tasting it was actually quite bland. there was some funk, nearly 0 sourness. I have some other sour projects going as well and will pull a portion one of these days for blending but have not had time as of yet. thankfully sour beer is very patient.

there are no signs of too much o2 contact so the waxing seems to have worked to some extent.

one of the other sour projects I have going is a 2 gallon batch of IPA wort that was fermented with the same yeast blend as what's in the barrel. in fact the same cake that was months old in my fridge. it's pretty asertively funky sour at this point so I may well blend the barrel portion with that when it's time.

I will need, due to other timing issues, to make this decision and get a second round into the barrel.

If you're looking to get another round going you could rack some to secondary and add more bugs/dregs/etc. to it there prior to bottling. This may kick things off a bit more in the first batch and will keep the solera project moving along.

990
Beer Recipes / Re: porter feedback
« on: August 20, 2014, 07:26:16 PM »
Chocolate malt isn't going to give you darker roast "burnt" flavors. That would come from the roasted barley or black patent. I prefer chocolate malt in my porters because I like them more light coffee/chocolate flavored. Carafa husklless malts, IMO, are great for beers like schwarzbiers and can work for porters but I personally prefer my porters a little more robust.
Yeah, I was wondering about the Carafa myself. I think of Carafa as a color-corrector more than anything else, and I don't see the need for that in a porter. Personally, I like a bit more bite in my porters and end up going 5% chocolate and 5% roast barley for my roasted grains.

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