HOMEBREW Digest #5596 Sun 30 August 2009

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  Dry Hopping with Fresh Hops (Mark Prior)
  Cocoa Liquor/Paste? (Alexandre Enkerli)
  RO Water and Salts ("Keith Christian")

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---------------------------------------------------------------------- Date: Mon, 24 Aug 2009 23:20:09 -0400 From: Mark Prior <priorm at hotmail.com> Subject: Dry Hopping with Fresh Hops Last week I brewed an American IPA with freshly picked Cascade hops. I plan to pick some more and dry hop with them. Typically, I add hops directly to the keg in a hop bag or a tea ball. I don't remove the hops and they remain in the keg as the beer is consumed. I don't feel that I get excessive grassiness from this method, at least when using Cascade hops. However, all of my experience is with dried hops. Does anyone have any experience with dry "wet" hopping? Does dry hopping with freshly picked hops impart a particularly grassy flavor or aroma (or any other flavors or aromas)? What quantity and variety did you use? What was your experience? Thanks for your insights, Mark Prior Return to table of contents
Date: Sat, 29 Aug 2009 17:47:55 -0400 From: Alexandre Enkerli <enkerli at gmail.com> Subject: Cocoa Liquor/Paste? Has anybody brewed with cocoa liquor or cocoa paste? A friend who roasts chocolate at home read a blogpost of mine about beer experiments and may be able to get me some cocoa liquor. It includes some cocoa butter, which is a potential issue in terms of head retention, but I'm really not that worried about that, as long as I can have fun in the process and, hopefully, get something tasty. Because of the characteristics of the cocoa varietal I might use and because I'm something of a sourhead, these days, I'm thinking about doing a cocoa-based Oud Bruin with at least some of the cocoa liquor. I might also add some homeroasted coffee and use oak chips in the fermenter. Have you ever used cocoa liquor? If so, how did you use it? Cheers! - -- Ale-X in Laval, Qc ARC [888km, 62.5] http://enkerli.com Return to table of contents
Date: Sat, 29 Aug 2009 20:34:51 -0700 From: "Keith Christian" <keithchristian at roadrunner.com> Subject: RO Water and Salts Hi, I have been struggling for a few years since I moved into my new house to brew good beers. The mash does not give me very good efficiency, hop utilization is low, and the beers are usually taking a few months to clear. I am pretty sure it is my water. I have been brewing off and on for 20 years and the beers are suffering. In turn, I am brewing less. My water is really bad here in Anaheim CA so I use RO water. Some beers come out OK with RO water but they take a long time to clear. I have tried blending water from my tap with the RO water and that has been hit and miss. What I would like to do is put together the salts that would help me make a few decent styles. Promash has a calculator that looks like it will give me what I want. For now, I'd be happy brewing IPAs, stout, and occasional pilsner. Can I assume that the RO water has 0 of each of the salts to get me in the ball park? I know the RO unit does not completely strip the water. Once I get the amounts of salts to use together, is there a recommended method of introducing them to the RO water? I recall a discussion in the past about using CO2 to dissolve the salts. I'd be interested in any suggestions or salt combinations that work well for IPAs and stout. Thanks, Keith Return to table of contents
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