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Messages - erockrph

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991
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...


992
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 11:18:01 PM »
Autocrat coffee syrup in beer?

I'm intrigued. That might be worth an experiment or two.
This may not sound good but what I would call the "cheap coffee flavor" actually works, and I'm not one to like extracts etc. Its just got a certain something that I liked. Its like how I hate cheap milk chocolate and cheap peanut butter but I actually occasionally like a cheap peanut butter cup even though better quality ones now exist. Definitely part nostalgia.
I'm surprised that you guys have heard of it. I didn't realize that it got any distribution outside of the state.

993
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 11:16:20 PM »
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.

994
The Pub / Re: Brewers Association Top 50
« on: April 06, 2016, 06:35:13 PM »
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).

995
I dump beer often and without regret. The best thing I ever did for my brewing is give myself the OK to dump beer for any reason. Usually it's to free up keg or bottle space. I brew quite a bit of experiments and taste-tests. It is rare for one of those batches to be so good that I want to drink all of it. Once I get what I need, the rest gets cleared out to make room for other batches. Plus, I have limited keg space. I'm not going to sit on a mediocre beer when I can use the space for something I really enjoy.

996
General Homebrew Discussion / Re: My latest peeve....
« on: April 06, 2016, 04:57:55 PM »
I'm drinking a NE IPA I brewed right now. The mouthfeel is definitely pillowy. Soft and expansive. Almost airy. It's not a sensation/mouthfeel I've had in other beers, ever. So yeah, its a real thing.

Oh, you mean "flabby"!  ;)
Flabby is something different, at least as far as I've used it/seen it used. Flabby means dull/lifeless/insipid, and typically needs more acidity in the balance. It is the opposite of "bright"... or "juicy"  ;)

997
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 04, 2016, 10:44:05 PM »
I'm not a huge fan of blonde ales, but I was thinking the same about ambers recently. Once upon a time every microbrewery (back when they were still called that) had an amber (often just called "X Brewery Ale"), and every brewpub had a blonde ale.  These were the flagships of the 90s craft beer scene, and they have largely vanished the way of Pete's Wicked Red.

I'm planning on brewing an amber for summer cookout season for nostalgia's sake, although I will probably use some modern hops in it to make it "mine". That's the cool part of homebrewing - we can resurrect extinct beer styles whenever we want, whether they're 15 years old or 150.

Sent from my XT1585 using Tapatalk


998
I do wonder if the difference might have been slightly more perceptible if a yeast with more subtle flavour was used, eg German lager.

Lager yeast actually converts less ferulic acid to 4-vinyl guaiacol because lager brewers don't want that nasty stuff in their bier, hence why I previously stated that the yeast should have been a weissbier yeast to maximize the conversion.

I guess it depends on what you're testing. If you're specifically testing the production of 4VG via a ferulic acid rest, then something like 3068 is the way to go. If you're testing whether a step mash affects body or other detectable differences in a non-POF+ style beer (if that makes sense), then a Helles using a clean lager yeast and something like a Hochkurz mash schedule would probably be what I'd shoot for.

999
The Pub / Re: What's the Weather Like Where You Are?
« on: April 04, 2016, 05:29:58 PM »
Great looking trout. I can't wait to get out there myself. Opening day is Saturday here.

That brine looks tasty. I'll have to try it on some bluefish this summer.

1000
Yeast and Fermentation / Re: S-189
« on: April 04, 2016, 03:04:13 PM »
I used it for a Maibock that is lagering now. It has just the slightest hint of green apple. I'm hoping it will age out seeing that it is very subtle, or a "low note" as you say. My fingers are crossed. I want to tap it for May.

Okay, I tasted this again today, one week into lagering. The green apple is gone--thankfully--but there is a little sweet flavor that I would describe as candy or sugar. Remember those little straw candies they used to sell? They were paper straws filled with sugar. That's sort of what I'm getting from it.

I think that would be more likely to come from recipe or process.  I've used S-198 a fair bit and never found that.

Recipe no. Process maybe. The beer was brewed with 100% malt: Pilsner, Munich, and acidiculated, all Weyermann.

My fermentation and lagering processes are weather dependent. Though, there were no wild temperature swings. Fermentation at 55 F a D-rest at 65 back down to 45 for lagering. I tend to think that it just needs time. I shouldn't be so quick to blame the yeast. I'll cast final judgment in May when tap it.
I'm wondering if this yeast is a bit more temperature-sensitive than other lager yeasts I've used. I fermented mine at ~55F as well (pitched around 52F), and wonder if this caused the flavor I'm getting. I wonder if a more traditional lager fermentation of pitching in the mid 40's and fermenting at 50F would lead to less flavor impact.

And frankly, I don't know if I'd even bother with that experiment, since 34/70 is about as foolproof of a dry yeast as you can get and does just about everything I want in a lager yeast.

1001
General Homebrew Discussion / Re: Cascade Bomb Pale Ale
« on: April 04, 2016, 02:21:44 PM »
When I want maximum whirlpool impact, I'll for 90 minutes. I find that I get more hop character from the longer whirlpool. FWIW, I don't have a recirculation pump, so my "whirlpool" is really just a hop stand with intermittent stirring (every 5-10 minutes). YMMV, based on your system.

I have also started playing around with doing my whirlpools at 120F. I haven't decided whether I prefer this temp over a hotter whirlpool yet, but I certainly like the character I've gotten so far.

1002
Our first collaborative xBmt with House Of Pendragon Brewing is in the books! We tackled one of the most commonly requested variables, the step mash, and had over 120 people participate in the evaluation. Results are in!

http://brulosophy.com/2016/04/04/single-infusion-vs-step-mash-brudragon-collaboration-exbeeriment-results/

First of all, excellent experiment.  I love the big turnout and significance of the results.  That said... ;)

Methinks it could be more a total mash time thing (105/90 minutes steps vs. 80/60 single, with/without mashout times included) than an actual difference between mashing processes.  Or maybe a bit of both.  I have this theory (or isn't it fact?!) that enzymes work at any temperatures until they get denatured.  So all that time at 113 and 131 F for the step mash beer?  Yeah, the alphas and betas are chugging along nicely for a whole hour, and then later for another 30-45 minutes again at higher temps.  Compare that with just 60-80 total and there likely could be a difference from the total time, not just the process.  That's my thoughts on this.  More than one variable so it's tough to nail down exactly why there's a difference.

But, good to know that regardless of variables, the mashing process or time or both probably do make differences.  Makes sense.
I had a very similar thought, Dave. While I wouldn't necessarily say that the Alpha and Beta are "chugging along nicely" at the lower temps, they are certainly active. I also think modern malt is so hot with enzymes, that even if they're crawling along they can certainly make a significant impact on wort production, just because there is so much enzyme floating around.

1003
General Homebrew Discussion / Re: My latest peeve....
« on: April 04, 2016, 01:14:38 AM »
Except floral is literally the same compounds in hops as those found in almost all common flowers (Geraniol=geraniums&roses, Nerol=roses, Linalool=lavender)* 

And drive to home depot and stick your finger in potting soil and voila, earthy.

* http://resources.schoolscience.co.uk/ICI/16plus/smells/smellsch2pg4.html
I disagree to an extent here. You can't isolate a single chemical or small group of chemicals and say that "this is floral" or "this is rose". For example, I get more fruit and wood from geraniol than floral. It is really close to lemon Pledge to my nose. (Yes, I have pure geraniol at home). Aroma is a pretty complex combination of components at varying amounts - too much to try to narrow it down like that.

Back to the "juicy" descriptor, I think it's a relatively good descriptor as marketing buzzwords go. Personally, I only refer to "juicy mouthfeel" when describing beer. I think that's pretty clear. With the exception of astringent fruits like cranberries and pomegranate, almost every juice leaves a coating mouthfeel with a slight slickness and a bit of mouthwatering acidity.

1004
The Pub / Re: What's the Weather Like Where You Are?
« on: April 03, 2016, 03:24:54 PM »
Guess I won't be planting those hop rhizomes today. Woke up to about 5 inches of snow with more to come tomorrow. You're a little late, Winter...  :-\

1005
Yeast and Fermentation / Re: S-04
« on: April 03, 2016, 03:59:25 AM »
I get that bready note from S04 as well, so I reserve it for darker styles like porters and brown ales, where it blends in just fine. I don't like it in paler beers like bitters, because I find the bready note to be distracting.

I don't get the comment about Fullers being bland, though. It is my preferred English ale strain because I think it has loads of character. WLP013 is another nice one.

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