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Messages - HoosierBrew

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1
Ingredients / Re: Too much caramel malt
« on: Today at 03:15:57 PM »
Just want to reiterate that I'm not a crystal hater (or police ;D) , though I do limit it in IPAs. Personal preference. But OTOH I make a SN Celebration Ale type beer with 10% C60, and a really good Arrogant Bastard type beer with 10% Special B, among other beers with moderate - high crystal. I definitely think that having an arbitrary max for crystal is silly, when the goal should be to use what it takes to make the beer you're after. I threw out 5% with the lactose as we all know how sweet lactose alone can make a beer.

2
Ingredients / Re: interesting adjuncts for strong blonde ale
« on: Today at 12:28:36 PM »
I like the chamomile or honeydew ideas. I use chamomile in the place of coriander in my witbier. It's nice. Though the pork chop idea is strong - maybe serve it with a shot of gravy.  :)

3
Ingredients / Re: Too much caramel malt
« on: Today at 11:55:36 AM »
I agree that hops and sulfate as well as a lower FG can help dry out an otherwise sweet beer. But 20% crystal and lactose is pretty extreme. I think he'd like it a lot better with 5% crystal and then the lactose, or drop the lactose and up the crystal closer to 10%. Just me.

4
Ingredients / Re: Loral Hops
« on: Today at 10:36:23 AM »
I found this and not much else:

http://www.johnihaas.com/wp-content/uploads/2016/02/Haas_HBC_291_experimental_hop_2016.pdf

Kinda seems like a Mt. Hood, Cascade, Willamette blend but with a higher alpha and oil content.



YVH mentions mango, citrus, lemon, pine and blueberry. That combo sounds really nice.

http://www.yakimavalleyhops.com/product_p/hopsloral1-2015crop.htm

I don't think this is accurate. I thought that this description looked similar to mosaic. So I looked up mosaic on YVH, it's exactly the same down to the alpha acids. So, I think this is the mosaic description.


It made me think of Mosaic, too (with maybe some Azacca). Yeah, looks like a mistake. Doesn't fit with Jeff's post about it being a suitable lager hop.

5
Ingredients / Re: Loral Hops
« on: Today at 09:31:16 AM »
I found this and not much else:

http://www.johnihaas.com/wp-content/uploads/2016/02/Haas_HBC_291_experimental_hop_2016.pdf

Kinda seems like a Mt. Hood, Cascade, Willamette blend but with a higher alpha and oil content.



YVH mentions mango, citrus, lemon, pine and blueberry. That combo sounds really nice.

http://www.yakimavalleyhops.com/product_p/hopsloral1-2015crop.htm

6
I've never gotten banana from a saison.  I don't know how people are fermenting to get banana from a saison yeast


Haven't either and I've used a lot of strains. Thing is, around here at least, I'm convinced they're not using saison yeast. I've used enough 3787 (and other Belgian strains) to recognize it pretty easily. One marginal (at best) brewpub had a Belgian blond on tap as well as a 'saison' , and both had identical yeast character. Not a coincidence to me. Almost identical experience at a different place, except there was a Belgian pale ale with the same yeast character as its 'saison'. Both saisons were fairly sweet as well.

7
Ingredients / Re: Loral Hops
« on: Today at 09:09:30 AM »
I was just browsing Yakima Valley's website. Loral hops (HBC 291) are new this year. Does anybody have any experience with them?


No, but I was thinking about picking some up to try in an APA. They sound sound pretty interesting. If you get some first, I'll be curious to hear what you think.


EDIT - HBC's track record is pretty darn good, so I'd assume they're good at very least, if not very good.

8
Ingredients / Re: Too much caramel malt
« on: Today at 07:02:13 AM »
20% crystal plus lactose? Wow. I don't know what your goal is, but I'd use less than half that amount in any beer, especially where you're using lactose.

9
I figured I could leave the bag in there, but I feel like I have gotten some vegetal effects from larger dry hoppings when I leave the beer on dry hops in the fermentor longer than I intended.  I can't wrap my head around why removing the bag would be an issue.  Commercial hop aroma forward beers don't come with a hop bag in the keg or bottle still.  Explanations? thoughts?

And as for yeast absorbing hop oils, yes that happens but its not an absolute.  If the yeast is absorbing that much hop oil you should be able to use more dry hops to compensate.  And if that was really the cause dry hopping in primary would result in no hop aroma because the yeast count is so large there. At least that's my impression.



Commercial breweries don't use hop bags in their kegs. Many of them get hop flavor and aroma from extended whirlpool hopping and when they dry hop, they crash and then closed transfer under CO2 off of the hop debris. Of course dry hopping in primary produces hop character - I just don't feel it lasts as long as dry hopping clear beer because yeast do absorb hop oils. Using extra hops is always an option.
Look, my methods are by no means the only way. I like to whirlpool hop American styles then dry hop in keg, but there are lots of ways to hop beers with good results. Personally, I wouldn't keg hop if my intention was to pull the hops, as air is the enemy of hop aroma.  $0.02  .

10
All Grain Brewing / Re: Beligan Quadruple Recipe opinions
« on: September 27, 2016, 02:50:18 PM »
Yep, everything is syrup, d180. I do have some rocks to adjust gravity in case something went wrong, which I doubt.

My idea of the carapils is for head retention, as I understand that the more alcohol beer has, the harder is to retain head and I would like to improve it in that way.

I'll consider your mash idea as am I'm not 100% with mine yet.

Thanks!

Enviado desde mi LG-D855 mediante Tapatalk




I've never thought carapils is very effective for head retention. That same amount of flaked barley will give infinitely better foam FWIW. Good luck!

11
All Grain Brewing / Re: Beligan Quadruple Recipe opinions
« on: September 27, 2016, 02:44:13 PM »
All in all pretty good.

1/  Is the candi sugar in the form of candi syrup like D180, hopefully?

2/  I'd drop the carapils and replace it with the 2.8% as more D180. This beer will have tons of body as is and won't need any extra help. The extra candi syrup will give it even more dark fruit, Trappist character.

3/  Personally, I'd extend the mash to 152F for 90 minutes.

12
All Grain Brewing / Re: true effect of pH on finished beer
« on: September 27, 2016, 12:21:21 PM »
I've played around with all of these and not entirely sure the significance (within range of 5.1-5.8ish) in the mash variations vs. post mash PH adjustments. 

Same here. I lowered pH in kettle on 3 or 4 straight German beers and am not sold on it as something to keep doing. I liked the theory, but the actual results were mixed over just riding with mash pH IMO.



I strongly caution against chasing mash pH. If you have used a reliable mashing chemistry calculator, the pH is more likely to be within a tenth or two of your target. In addition, I've found that mashing pH consistently tends to correct itself toward a pH of about 5.4. So if you measure an overly low pH, it will rise during the mash duration. And the opposite occurs if the early pH was too high.

This seems to confirm the RDWHAHB mantra.

+1;  I put BNW through it's paces and trust it.  pH meters are wonky devices. 


+2.  This why I still don't (and probably won't) own a pH meter - mash pH wants to stabilize near 5.4, within reason.  Nearly all the brewers who post here check mash pH and, regardless of the reading, nearly all 'let it ride'.  Even Martin says that chasing mash pH is not a good thing to do. I know different maltsters put out malts on occasion that are more acidic than usual, but my results are consistently what I want with Brunwater. Just not looking to fuss over a temperamental meter that's prone to erroneous readings if not handled correctly. Who knows, never say never.

13
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 27, 2016, 12:07:04 PM »

14
Kegging and Bottling / Re: sucking out the dry hopped goodness
« on: September 27, 2016, 11:34:08 AM »
Absolutely get the beer completely off the yeast (bright) prior to dry hop.  The logic behind this is sound and matches your experience, the hop magic is attracted to yeast and it carried some of that magic out of the keg.  I crash a week @ 30F prior to DH.
This. Get the beer off the yeast/yeast out of the beer. Any remaining yeast that have yet to floc out will be taking hoppy goodness with them as they drop. Makes a huge difference.


+2.  As for fishing out the hop bag, I leave mine in with no bad effects. Hop character is extremely easily oxidized (read:diminished greatly), so IMO the fewer times the keg is opened, the better. 

15
General Homebrew Discussion / Re: local flabby and banana ridden saisons
« on: September 27, 2016, 10:38:54 AM »
Is this the norm or am I just having bad luck with local saisons?


Unfortunately, it's the norm with most breweries around here, too. My guess is that 3944 or 3787 seem to be the norm  - I agree that banana should not be part of the profile, period, but is here. And judging by body and sweetness, many of these beers finish 1.010-1.012. Not saison to me. Embarassing.

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