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Messages - erockrph

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976
The Pub / Re: Whiskey
« on: February 14, 2016, 09:03:39 AM »
I had a Bowmore 15 The Darkest the other night and it was very nice.
I've never had a bad whisky from Bowmore, but the Darkest might be my favorite of theirs. Good stuff.

977
General Homebrew Discussion / Re: What BJCP Category - Dark Belgian Witbier
« on: February 14, 2016, 08:55:14 AM »
I don't have any specific input on the category, but that sounds like a Wit that I might actually be interested in trying. It sounds like the Witbier equivalent of a Dunkelweizen.

978
Kegging and Bottling / Re: Picnic taps
« on: February 14, 2016, 08:52:26 AM »
If I'm iffy on how long the beer has been sitting in the line since the last pour (i.e., more than a couple days), then I'll just dump the first few ounces.

If the post and disconnect get sticky, I spritz them with a bit of Star San to rinse off the gunk. It's not a cure-all, but it usually helps enough until I can give them a proper cleaning.

979
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 14, 2016, 08:35:20 AM »
I just dumped a hard cider that never came around.
That's funny, I nearly dumped a hard cider that DID come around a few days back because I never relabeled the keg from "Star San" to "Cider". I thought I had dumped it last summer. It was a happy surprise, except now I need to scrounge up another keg for my American Lager...

980
General Homebrew Discussion / Re: 2016 Spring Swap
« on: February 14, 2016, 08:25:02 AM »
I don't even have time to bottle and keg. Sorry.
Similar situation here. Between the OT and night shifts at work, and all my son's afterschool activities right now (who starts a Sunday indoor soccer league during the NFL playoffs??? It couldn't wait until February?), I'm lucky if I can even get my one beer ready for NHC. Sorry.

981
Yeast and Fermentation / Re: AHA Yeast Starter Video
« on: February 13, 2016, 11:48:11 AM »
Heck, I don't even boil my starters...

Sent from my XT1585 using Tapatalk


982
The Pub / Re: Whiskey
« on: February 12, 2016, 06:33:30 PM »
Got Four Roses Single Barrel, Knob Creek (my standby), 12 yr DoubleWood, and Glenmorangie 12 yr Sherry Wood on hand at moment. Not bad (or damn good). As my Grandpa used to say, "Cold enough to freeze a well digger's a$$".  ;D


Edit -  He was really smart.
Your grandpa was definitely on to something :) It's colder than a witch's t!t up my way, and I'm fighting a head cold. Might need to hit grampa's ol' cough medicine tonight, myself. I want scotch, but I'm afraid I'll wake up with peaty cotton mouth. Might be a Johnny Gold kinda night...

983
Beer Recipes / Re: First Sour
« on: February 12, 2016, 06:29:04 PM »
A mild should be fine. A 1.035 mild will end up at 4.5ish ABV. Just keep the IBU's low on the beer you want to use for your sour so you don't inhibit the lacto.

In the past I've done a split saison/sour batch, where I made one main all-grain batch that was as large as my equipment allowed. The two recipes weren't exactly the same, so I topped off the sour with some concentrated extract wort to boost the OG and diluted the saison with lower-gravity hopped wort to boost the IBU's. So if your recipe is close but not exactly where you want it, you can always top off with a little extract wort to hit the exact numbers you are looking for.
No lacto in this AFAIK. The 1.035= 4.5'ish you mentioned....oddly enough in BeerSmith, I am planning a 1.036 OG Mild, but this is showing 3.4% ABV  ???
That is right for the Mild, but the sour will finish close to 1.000 and end up at a higher ABV than a typical Sacc ferment. A sour would typically end up with 1-2% extra ABV than a non-wild beer at the same OG because of the extra attenuation.

I haven't used JP dregs yet, so I'm not sure what the bugs are. But if the beer you are pitching from is actually sour (as opposed to just Brett/funk), then there is a good chance that there is some lactobacillus in the culture.

984
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 12, 2016, 12:34:57 PM »
Random snow day off of teaching today.  Kegged my munich helles and tapped into my vienna lager. Should be a good weekend.


+2.  I've been backing off too. I just brewed an IPA with 180 sulfate/60 chloride (a lower sulfate count than I've used in a while on APA and IPA) and the sample still had a bit of the minerally bite. I'm going 150 or less next time.

What about for a traditional ESB regarding sulfate levels?
[/quote]
If you like the sulfate bite, then go for it. I brewed an Old Peculier clone a while back and stuck with the brewer's recommendation of ~325 ppm sulfate (it was actually supposed to be 400ppm, but I dialed it back a bit), and I'm kicking myself because it turned out great except for the minerality along with a hint of Burton snatch. I've come to the conclusion that I just don't like that much sulfate. YMMV depending on your tastes.

985
Beer Recipes / Re: First Sour
« on: February 12, 2016, 11:57:46 AM »
A mild should be fine. A 1.035 mild will end up at 4.5ish ABV. Just keep the IBU's low on the beer you want to use for your sour so you don't inhibit the lacto.

In the past I've done a split saison/sour batch, where I made one main all-grain batch that was as large as my equipment allowed. The two recipes weren't exactly the same, so I topped off the sour with some concentrated extract wort to boost the OG and diluted the saison with lower-gravity hopped wort to boost the IBU's. So if your recipe is close but not exactly where you want it, you can always top off with a little extract wort to hit the exact numbers you are looking for.

986
General Homebrew Discussion / Re: bitterness from flame out hop additions
« on: February 12, 2016, 11:00:11 AM »
Negligible. Since you use a chiller, the wort is cooling quickly enough to extract negligible bitterness from a traditional flameout addition. If you addded a few oz @ flameout and steeped for 30 mins, different story. No worries.
Agreed. You may see a small bump in measured IBU's, but I doubt it would even be close to the threshold of what the palate can perceive.

987
The Pub / Re: BA letter to Peyton
« on: February 12, 2016, 09:29:31 AM »
I thought about a trip down there to see the Sox play them, but all their games in Baltimore are during the week.

I think we're going to need a baseball thread.

Yeah, usually O's/Red Sox games at Camden Yards are a lot of fun. It's a much more good-natured rivalry that both teams have with the Yankees. I was at the game when Ramirez hit number 500, that was a blast even though the O's lost. The line for Boog's was to the other end of Eutaw street and back, almost all Sox fans.
A Sox-O's game in Camden Yards is on my list, too. Everyone I know who has gone down there for a game has nothing but good things to say. Once upon a time, it was cheaper to buy round-trip airfare, get a hotel room, and see a few games in Baltimore, than it was to get Sox tickets in Fenway. Every game was sold out as soon as they went on sale and you had no choice but to go through a ticket agency and pay 2-3 times the face value. Different story recently, though. Now I see deals for free parking with tickets and other incentives because they can barely give tickets away.

988
General Homebrew Discussion / Re: Radiating beer experiment
« on: February 12, 2016, 09:07:19 AM »
3 Mile IslandPA
Curie's Cream Ale
Chenobyl-hopped Pils

OK... we need to stop lol  ;D

989
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 12, 2016, 08:55:12 AM »
brewing my house IPA early sunday morning.  going to try it this time with either 150/75 ppm CaSO4/CaCl or 100ppm each this time.  lately I'm finding in my IPAs, I don't like the minerally character and over the top bite in the finish that I attribute to the high sulfate.  sort of reminds me of Bass Ale and I don't like Bass Ale.
I'm with ya on that. I think that IPA's where you are pushing the flavor and aroma hops more than bitterness do just fine in the 150 ppm SO4 range. I think that's enough sulfate to clear your palate on the finish without getting that mineral bite.

I've actually been brewing a lot of my IPA's as extract-only beers without any mineral additions lately. My whirlpool is long enough as it is, so it's a nice time saver not to have to mash and to be able to have a very short boil.

990
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 12, 2016, 03:19:57 AM »
What types of hopping rates are we talking here for your double-whirlpool? 1 oz / gallon on the flameout addition + 2 oz / gallon on the 120F? More, less?
3 oz/gallon at flameout and 1.5 oz/gallon at 120F. I might tweak that a bit in the future - I think I can lower the flameout addition a bit. I might also shorten up the flameout whirlpool next time. It's a work in progress at the moment.

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