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Messages - erockrph

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991
General Homebrew Discussion / Re: Caramel Malt in a Russian Imperial Stout
« on: September 09, 2014, 09:27:14 PM »
I wouldn't ditch the crystal malt.  I use 4-6% crystal malt in my big beers,both barleywines and RIS.  I like the flavor it brings to the beer and tend to mash around 150 to increase the fermentability.  I've never had a problem reaching 75% ADF.  Some of my beers have done okay http://wiki.homebrewersassociation.org/2010Barleywine  :)
Good point here. If you're mashing the Crystal malt (especially at a lower mash temp), then you aren't adding a boatload of unfermentables as is common belief. The enzymes in the mash convert the dextrins in the Crystal malt just the same. Darker crystal malts will leave behind more unfermentables, but not as much as you'd think.

To the OP - I do agree that cutting back on the number of different Crystal malts is probably a wise choice, just to reduce the potential for muddiness. I like your choice of the Extra Dark English Crystal. I've got a RIS coming up and I was leaning in a similar direction with my recipe as you. I'm thinking of splashing in a small amount of CaraMunich in addition to the Extra Dark Crystal.

992
General Homebrew Discussion / Re: Hop & Brew School
« on: September 09, 2014, 09:10:15 PM »
I'd love to just float one of those bricks in a 5-gallon bucket of IPA. It must smell AWESOME over there.

993
Ingredients / Re: SWMBO Porter
« on: September 08, 2014, 08:46:50 PM »
Chocolate cherry porter sounds pretty damn good to me. Sounds like your wife has good taste :)

994
Ingredients / Re: Clarity Ferm testing
« on: September 08, 2014, 08:44:55 PM »
There is a brewery by me that uses this in all their beers except their wheat. To me their beers do have a less full body and their hoppier IPAs don't really taste all that hoppy to me, until I have a couple of them. I haven't done a side by side evaluation but the beers do feel light bodied. I am interested in hearing from somebody with celiacs trying a beer with clarity ferm and see how they respond.
Interesting about the IPA's. This study found an increase in IBU's in the beers that use Clarity Ferm. It only averaged about 3-4 IBU's, which is borderline undetectable by most, but still worth noting.

995
All Grain Brewing / Re: IPA colour change
« on: September 08, 2014, 05:53:27 PM »
The darkening could certainly be from oxidation. As far as the sediment goes, hops do drop out over time so that's my guess. The only time I ever saw a bottle of Maharaja in my area it was covered with flecks of gray sediment on the bottom of the bottle. As much as I wanted to snap it up, I knew that the sediment meant it was way past its prime.

996
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 08, 2014, 05:49:48 PM »
I can see the similarity. However, to me Vienna is a major component of a 'fest. I can't recall ever using Vienna in an Alt, although I could certainly see it working as an accent note.

997
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 08, 2014, 04:06:03 PM »


Oh you didn't get the memo? Uh, yaaaa, we're gonna need you to, kinda, stop brewing your own recipes and, ya... stick to what the book says. Mmm kay? Thanks
Crap, I better write to Gordon before they finalize the new guidelines... ;)


998
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 08, 2014, 01:17:14 PM »


I don't know if I'd call it graham crackery on its own, but a lot of 'fests call for a bit of CaraMunich.

A true to style Octoberfest is not supposed to have caramel malt in its grist.

If you define "true to style" as "historically accurate recipe" then sure. For me, it's all about the finished product. My recipe is based on Brewing Classic Styles, and I'm pretty happy with it. Thankfully we're not all required to brew the exact same recipes :)

999
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 08, 2014, 10:20:56 AM »
I don't know if I'd call it graham crackery on its own, but a lot of 'fests call for a bit of CaraMunich. In low amounts I get more of a biscuity malt flavor rather than the typical crystal malt flavors. I use about 1/4 lb in a 3-gallon batch of Märzen and I find it just accentuates the malt a bit at that low level.

1000
Kegging and Bottling / Re: fridge wont stay cold ?
« on: September 08, 2014, 10:15:12 AM »
that's better than my first thought which is that you drilled through the chiller lines.

Sunday morning I moved the fridge outside to work on it, &, you got it right. I managed to drill the 1 1/4" holes on both the top and the side through the wiring harness for the light & temp control. The light switch was taped down after I removed the door moulding but before drilling the holes so I didn't notice there was no light. So the fridge was probably running at lowest setting. The holes were so neat through the fridge walls and insulation that I had to look really close to see the wires. Nothing like spending a few extra hours cutting inside the fridge to expose the wires enough to splice back together. WHat a fun Sunday, I was supposed to just watch football and drink beer (from my new bar). Grrrrrrrrr. Thanks for letting me vent.........
Could be worse. I attempted to "defrost" a freezer using a hammer and a screwdriver once. Nothing quite like getting blasted in the face by Freon.

1001
Kegging and Bottling / Re: Keg charger to go?
« on: September 08, 2014, 10:12:23 AM »
I love mine. I can throw one of my 2.5 gallon kegs in a cooler with a picnic tap and one of these and I'm good to go. The cartridges do have a tendency to get used up more quickly by the uninitiated, but otherwise it's fantastic for taking a keg on the go.

1002
Beer Recipes / Re: Raspberry Ale
« on: September 06, 2014, 08:20:16 PM »
I've never been a huge fan of lactose in beer, but I have a hard time picturing it in a pale beer. To me, it needs some roast malt for balance. But again, that's just my palate - YMMV.

If it were me I'd use more crystal malt in place of that lactose; maybe something dark like C-120 or Special B to give a little more body along with some dark fruit sweetness to support the raspberries.

1003
Yeast and Fermentation / WY1968 for an Imperial Stout?
« on: September 05, 2014, 01:41:12 PM »
I'm using 1968 for an English Summer Ale, followed by an ESB. My barleywine pipeline is pretty full right now, but I hate to waste a big healthy pitch of yeast. I was thinking of using it for a RIS.

Anyone have any experience/recommendations for using this strain in a RIS? Any other suggestions for a big beer I could use this in?

1004
Beer Recipes / Re: American Mild
« on: September 04, 2014, 09:14:05 AM »
If the hop bitterness and flavor/aroma are both below what you were targeting, then I'd leave the timing of the addition the same and simply use more. Seems like the best way to kill two birds with one stone.

1005
Other Fermentables / Re: New to homebrew, many mead questions!
« on: September 04, 2014, 05:30:37 AM »
While I rarely rehydrate dry yeast for beer, I always do for mead since it's going into a pretty high stress environment. I usually use Go Ferm, but the times I haven't it hasn't made a noticeable difference.

As far as aging time goes, you could probably bottle after 6 weeks or so if you took good care of your fermentation and your mead was as clear as you'd like. I make meads in between batches of beer, so I tend to forget about them for a while. That's probably better, but if mead is your primary brew, then you can always bottle early then age in the bottle. Just like beer, it's probably a good idea to get a few batches going in the pipeline to start. Once you get a small stockpile going then you won't be as concerned with how long a batch takes.

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