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Messages - HoosierBrew

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 08:25:31 AM »
I don't know how some of you get such good pictures, with no condensation on the glass - it's impressive.

Anyway, this is my latest Belgian Strong Golden: 74.1% German pils, 3.7% Carafoam, 22.2% cane sugar and hopped with EKG, Saaz and Styrian Goldings.

As far as I can tell, the Carafoam didn't really make any difference.  I'll probably drop it on the next batch.





Looks pretty tasty.

2
Commercial Beer Reviews / Re: Chimay Christmas Gift Box
« on: Today at 07:51:04 AM »
Yeah, that's a steal. I'll be looking.

3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 09, 2016, 07:13:13 PM »
I only use 2 strains regularly  now a days so I don't have a full list. The stains I use are pretty good with it.
Blichmann beer gun and your standard cpbf were tested.


I thought as much - thanks.

4
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 09, 2016, 05:16:04 PM »
Bryan,

Was curious if you have ever bottled (with a beer-gun or counter-pressure filler) off of your spunded kegs and to what results you obtained with this?  ie like if you were packaging for some friends or even a competition. Did you notice immediate decrease in flavor/aroma from those bottled beers in that fashion or was the good stuff still around for a little and slowly deteriorating instead?

Just curious as I like to enter comps and was wondering how these LODO beers would hold up in the bottle for 2-3 wks prior to being judged if properly beer-gunned or the like?

I have, and the results were always lackluster. I would see an immediate decrease in fresh malt flavor, and in some cases all of a sudden sulfur would apprear.

Any ideas as to why the sulfur would reappear?

Yea, yeast sulfite consumption from the oxidation of the filling/purging process.


Just wanna be sure I'm clear on the concept - the excess sulfur comes from using more SMB than is justified for the 'airtightness' of your system, or from excessive contact with air, or both? Obviously want to avoid the excess.

At the risk of over simplifying it (ducks and looks for Lupulus  8) ). I think its actually a few processes. IF its an ale yeast they don't have a great tolerance for dealing with the SO2(sulfur dioxide) that the sulfite consumption(oxygen) has caused(again just my theory). If its a lager yeast they have a better tolerance, but none the less a proper dose per the system is needed.
Now I was speaking about using a proper dose of SMB, doing the colder ferment with a sulfury German lager strain and making yeast derived sulfites. Upon the filling of the bottle/growler/ anything, the oxygen reacted and created SO2 from the yeast sulfites.
But you are correct when it could be one, the other or both.


Ok cool. Any strains seem more likely to throw sulfur on bottle filling? Silly question - I'm assuming true beer gun (not poor man's cobra with racking cane) and bottles purged thoroughly? I remember you posting the DO levels for beer guns BTW. Just curious.

5
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 09, 2016, 04:49:11 PM »
Bryan,

Was curious if you have ever bottled (with a beer-gun or counter-pressure filler) off of your spunded kegs and to what results you obtained with this?  ie like if you were packaging for some friends or even a competition. Did you notice immediate decrease in flavor/aroma from those bottled beers in that fashion or was the good stuff still around for a little and slowly deteriorating instead?

Just curious as I like to enter comps and was wondering how these LODO beers would hold up in the bottle for 2-3 wks prior to being judged if properly beer-gunned or the like?

I have, and the results were always lackluster. I would see an immediate decrease in fresh malt flavor, and in some cases all of a sudden sulfur would apprear.

Any ideas as to why the sulfur would reappear?

Yea, yeast sulfite consumption from the oxidation of the filling/purging process.


Just wanna be sure I'm clear on the concept - the excess sulfur comes from using more SMB than is justified for the 'airtightness' of your system, or from excessive contact with air, or both? Obviously want to avoid the excess.

6
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: December 09, 2016, 04:28:43 PM »
Wow!  20% seems pretty high. I have seen your wort color comparisons and finished beer comparisons as well. Interesting. Thanks!


I wouldn't doubt that my APA is that much lighter. Same grist, same bags of malt (double weighed because I'm OCD), same yeast, etc.

7
All Grain Brewing / Re: What would you brew?
« on: December 09, 2016, 01:49:52 PM »
I would take the brewers malt, pils, and corn (maybe a touch of C10) and the Perle hops and make a cream ale.  Put in the Kazbek at the end (or maybe split the perle and kazbek for both early and late additions).


That was my thought, too. 75% 2Row, 20% flaked maize, 5% 10L.  18-20 IBU Perle/60 mins, a little Kazbek @ flameout. Mash 150F/90 mins. 1056 @ 60F.
I just bottled an Idaho 7 cream ale. hmmm...

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True enough. A good ole APA with Idaho and Citra would always be tasty.
Should I pick up galaxy/pils and make an IPA?

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Sounds good to me. Love Galaxy.

8
General Homebrew Discussion / Re: What's the coldest I can brew?
« on: December 09, 2016, 09:54:47 AM »
As a wussy Californian that thinks temps in the 40's are almost intolerable, you people are insane :)


I'll cop to an occasional 'wuss moment' myself. Being in the Midwest, I'm often out there in the butt freezing cold. But now and then I'm not in the mood to brew in a polar vortex, and opt to take the party into the kitchen. In my 20s it was a badge of honor. Now, at 49 I'm glad to have sensation in my extremities.  :)

9
All Grain Brewing / Re: What would you brew?
« on: December 09, 2016, 06:35:28 AM »
I would take the brewers malt, pils, and corn (maybe a touch of C10) and the Perle hops and make a cream ale.  Put in the Kazbek at the end (or maybe split the perle and kazbek for both early and late additions).


That was my thought, too. 75% 2Row, 20% flaked maize, 5% 10L.  18-20 IBU Perle/60 mins, a little Kazbek @ flameout. Mash 150F/90 mins. 1056 @ 60F.
I just bottled an Idaho 7 cream ale. hmmm...

Sent from my SM-S820L using Tapatalk




True enough. A good ole APA with Idaho and Citra would always be tasty.

10
General Homebrew Discussion / Re: No salts in RO water mash
« on: December 08, 2016, 06:44:08 PM »
I would bet so.
Ya'll who use tsp's to measure water salts are cray-cray!


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Yeah, gotta measure in weight, for sure. I'm pretty OCD about it.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 08, 2016, 06:33:48 PM »
It doesn't have to be that way though! 


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Gotta say - this APA has a noticeably better, more persistent hop character. Probably no surprise to you. It's a nice one.

12
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 08, 2016, 06:22:50 PM »
Looks great, Frank!

I'll be honest, but it tastes better. It actually got better with a little time. It's just part it's Prime now by a few weeks.


Yeah, you tap it and the hop character is amazing and it's downhill from there. Worth it, though!

13
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 08, 2016, 06:13:34 PM »
Looks great, Frank!

14
General Homebrew Discussion / Re: I'm Back!
« on: December 08, 2016, 05:06:24 PM »
I based my recipe on Project Dank from a local brewery, La Cumbre. 

La Cumbre beers are delicious.


^^   I've brewed a Project Dank clone from Zymurgy and it was terrific.

Nice!  What hops did you use?


The Le Cumbre brewer posted the base recipe, with guidelines for hop schedule and IBU. He said that they often use a rotating blend of hops and to use what you like best. I used Columbus to bitter, Galaxy, Citra, Equinox, and Chinook in whirlpool and dry. Good stuff.

15
All Grain Brewing / Re: What would you brew?
« on: December 08, 2016, 05:00:27 PM »
I would take the brewers malt, pils, and corn (maybe a touch of C10) and the Perle hops and make a cream ale.  Put in the Kazbek at the end (or maybe split the perle and kazbek for both early and late additions).


That was my thought, too. 75% 2Row, 20% flaked maize, 5% 10L.  18-20 IBU Perle/60 mins, a little Kazbek @ flameout. Mash 150F/90 mins. 1056 @ 60F.

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