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Messages - HoosierBrew

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1
If the lime zest and lemon grass is not predominant it might be passed off as the hops so I'd enter that in the blonde category, the other I'd enter in the SFH category. The American wheat you can enter as an American wheat:)

I agree

2
Ingredients / Re: City Dry Hop
« on: Today at 04:01:41 PM »
First, congrats Justin !  Another little brewer in training. Lots of approaches to dry hopping.  5-7 days is hard to beat. Though now that I dry hop in keg I often leave them in there.

3
Yeast and Fermentation / Re: What makes a lager a lager?
« on: Today at 12:32:46 PM »
Sorry if I had started a dumb topic. That was not my intention. I guess the only prerequisite for a lager is lager yeast. I suppose temp doesn't matter.

Not dumb at all. It's a good question to debate.

4
Commercial Beer Reviews / Re: Stone Pale Ale 2.0
« on: Today at 09:35:09 AM »
I had a couple pints of their Delicious IPA when in S.D. for NHC.  It was such a nice beer that I ordered Lemon Drop and Eldorado hops when I got home.  Can't wait to try to make this.

I did the same thing. I'd already used El Dorado but the combo was so good I bought some Lemon Drop. It's a really nice hop.

5


With Sean's excellent refractometer calculator I have very good results getting my refractometer to line up with a hydrometer. I've only tested a few times but I've never been more than 0.002 off which is as exact as I need to be.

Same here.

6
Equipment and Software / Re: I'll be the guinea pig
« on: Today at 06:54:08 AM »
That would make her look like she was from that movie Avatar. Or did you mean for the cooler...

Or a Smurf.  Regardless, well done.

7
Cabbage is underappreciated. It looks really good right there. Smoky with some freshly cracked pepper. A big pat of butter wouldn't be too bad.


Yep. I've yet to have a form of cabbage I don't love. Awesome stuff.

8
Yeah, looks really tasty !

9
General Homebrew Discussion / Re: New Brewer Intro and "Hi!"
« on: June 28, 2015, 04:17:58 PM »
Welcome !

10
Equipment and Software / Re: I'll be the guinea pig
« on: June 28, 2015, 04:14:34 PM »
Looks like a nice build. Congrats on both counts.   ;)

11
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 08:55:30 PM »
I like a little Vienna too. And I like both strains, but love 2565. It just has that vinous character I love in kolsch. I hold @ 58 for a few days then raise slowly.

12
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 12:12:18 PM »
I would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.

You can add wheat it you want, up to 10%, but it is not really very traditional. There may be a couple breweries that use it.

For me, I target about 22-25 IBUs. If you want to go traditional Hersbrucker is probably your best choice. I actually use Crystal in mine and love how it turns out. Mandarina would make a really interesting finishing hop for a kolsch. I have been planning on experimenting with that.

As far as water I think you want at least 50ppms of Ca - I use calcium chloride. I used to build my water from scratch but have medium hard water at the brewery and no RO system and have been brewing Kolsch this summer for our tasting room and just adjusting with lactic and calcium chloride and it turns out great.

The real key is going to be your yeast. Both the strains from WY and WL are very nice. I have been using the WY strain lately. Both need to be started cold - mid to high 50s and then finished off in the mid 60s. A 2 week lagering period is all you really need but you will probably have to fine or filter the beer to get it to clear. I have left it at 32 degrees for 6 weeks and kolsch yeast is particularly stubborn. I have see wheat beer strains that clear faster. In Kohln it is traditional for them to be filtered after a short "lagering" period.


Great advice. Pretty much Kolsch 101.

13
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 03:45:22 PM »
"Spirit of the Law," in my mind means we BNers are intentionally trying to take advantage of the rules.  That's what the 1500# goalie example would be.

Not my perception of it. Just that the nationwide saturation makes it unavoidable. Again, no axe to grind on my part.

14
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 03:39:38 PM »
I think it would be cool if COTY was awarded based on some type of actual collaboration or cooperation within the club, so that the club who wins is actually being recognized by their functioning as a club, not just a collection of individuals who may or may not know each other or communicate with each other.

I told myself I was gonna let the thread (eventually) die by its own accord, but since there's no sign of that happening anytime soon (;D), I would offer two definitions :

1/   LETTER OF THE LAW : What BN is justifiably doing within the written rules. BN has made a huge contribution to the homebrewing community, so no dog in the fight on my part.

2/ SPIRIT OF THE LAW :  "I think it would be cool if COTY was awarded based on some type of actual collaboration or cooperation within the club, so that the club who wins is actually being recognized by their functioning as a club, not just a collection of individuals who may or may not know each other or communicate with each other. " In other words, what Pete said.

In short, I think Spirit Of The Law = Level Playing Field. So Dan's analogy of the 1500 lb goalie that completely blocks out the goal is pretty much perfect. Like we need another $0.02.  ;)

15
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 02:38:33 PM »
For sure. When I say 'ale' yeast, I am referring to something like 1007, 1056, US05, etc...

You know, regardless of whatever label we put on a lager type beer made with these yeasts, I've made 'lagerlike' beers with these yeasts that have fooled lager lovers. At the end of the day, a good beer is a good beer.

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