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Messages - mtnrockhopper

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46
General Homebrew Discussion / Re: Finings
« on: March 24, 2014, 05:27:15 PM »
No, the raspberry flavor had the 'gland' secretions not Irish moss

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47
Yeast and Fermentation / Re: Raising fermentation temp
« on: March 24, 2014, 05:14:39 PM »
Indeed. It can help yeast attenuate and clean up fermentation off flavors. Though at 65 most stains will be fine anyway.

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stains?
Strrrains

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48
Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 04:44:37 PM »
Maybe she goes for super high attenuation so she can use less adjuncts and get the same light body with a little more flavor.

Maybe. I'm making things up here.

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49
Yeast and Fermentation / Re: Raising fermentation temp
« on: March 24, 2014, 02:52:54 PM »
Indeed. It can help yeast attenuate and clean up fermentation off flavors. Though at 65 most stains will be fine anyway.

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50
Equipment and Software / Re: Water heater element for boil kettle?
« on: March 24, 2014, 12:53:01 PM »
http://seanterrill.com/2013/02/19/the-30-electric-hlt/
 
I've also seen the elements mounted to the end of a piece of pvc pipe, so it's closer to the bottom.

51
Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 12:16:05 PM »
Remember too that those are peak enzyme activity ranges - the edges are not hard edges as depicted on most graphs, but very fuzzy. All of those enzymes are somewhat active (though very little) at any temperature. Conversion at 138F may be much slower, hence the 2 hour mash.

52
General Homebrew Discussion / Re: BJCP Beer Judging Exam
« on: March 23, 2014, 07:55:42 PM »
As I understand it, ID's are assigned when you take the tasting exam. I met a guy who was given his ID at the exam but I didn't get mine until I got my grade. Probably depends on the exam director.

I got my grade after four months.

53
General Homebrew Discussion / Re: Dissent with Style
« on: March 21, 2014, 12:30:56 PM »

But like I said, restrained bitterness is my impression of west coast IPA too.

WHAT??????

I see what he means. to me the best of the west coast IPAs (obviously a  personal judgement) are very very hoppy without being melt your face bitter. lots and lots of late hops with enough bittering hops to balance out any hint of malt sweetness and just leave a clean canvas for the hops to finger paint on
And Mitch Steele did write the article on late hops with smooth bitterness.

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54
General Homebrew Discussion / Re: Dissent with Style
« on: March 21, 2014, 06:19:44 AM »
Rebel is 45 ibus, 6.5% so that may explain the lower hop perception to a degree.

Yeah, that gives it a BU:GU of ~ .69  .  Pretty pale ale-ish. And I love APA - it's a great style.  Just thrown by the West Coast IPA sales pitch. Having said all that, it's not a bad tasting beer.
I had the same debate over one of my beer I entered in competition. I brewed it as an IPA and it's numbers are similar. It's right in the middle of the IPA style for abv and IBU, but the bitterness was very gentle. It's also at the high end for pale ale, because there is overlap. I decided it would do better as a pale ale.
 
But like I said, restrained bitterness is my impression of west coast IPA too.

55
Extract/Partial Mash Brewing / Re: strawberry milk chocolate stout
« on: March 20, 2014, 09:36:07 AM »
I'd agree that three pounds probably isn't enough. But also in unfermented wort I think malt sugar will quickly overpower the berries.

56
Homebrew Competitions / Re: question for comp organizers/staff
« on: March 20, 2014, 07:10:32 AM »
I'll be rubber banding my bubble wrap from now on. Sorry Seattle!

Whadya do? Duct tape the bubble wrap on?
Cable ties and hose clamps.

57
General Homebrew Discussion / Re: Dissent with Style
« on: March 20, 2014, 07:06:32 AM »

Yeah, 'IPA' is evidently getting to be a loose term to Jim Koch. Tried the new Rebel IPA last week. It was fresh - smelled and tasted like a Pale Ale at best.
I'd say more like we're all starting to expect our IPAs to taste like double IPAs. Lupulin threshold shift and all...

I don't disagree. There has to be some of that at work, but the Rebel, especially calling itself a 'West Coast' style IPA is pretty...umm....mild.
Any particular part that you thought was mild? bitterness? flavor? everything? My impression of west coast IPA's was an emphasis on hops with restrained malt and bitterness. But also, that there was a wide variety in IPA at each brewery too - from tame to sucker punch. It could be that that's what stood out the most as different from east coast IPA's.

58
General Homebrew Discussion / Re: Dissent with Style
« on: March 20, 2014, 06:18:06 AM »


Whitewater IPA...
Wheat ale brewed with apricots and spices


Yeah, 'IPA' is evidently getting to be a loose term to Jim Koch. Tried the new Rebel IPA last week. It was fresh - smelled and tasted like a Pale Ale at best.
I'd say more like we're all starting to expect our IPAs to taste like double IPAs. Lupulin threshold shift and all...

59
Extract/Partial Mash Brewing / Re: One gallon blow off
« on: March 20, 2014, 05:45:22 AM »
The risk from leaving the airlock on is that sometimes they clog, build pressure, and spray beer on the ceiling. Foil would be better.

60
Yeast and Fermentation / Re: Can a sour turn non-sour?
« on: March 19, 2014, 12:15:09 PM »
Malolactic bacteria turn malic acid into lactic acid. Lactic acid has a softer perceived acidity than malic. It's often used in wine and traditional cider. The bacteria are common of fruit, but I don't know if they can survive hops. Never heard of malolactic fermentation in beer before.

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