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Messages - HoosierBrew

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General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 05:27:50 PM »
Looks fantastic !

I'm my biggest critic. I'll be honest, this exceeded my expectations. The caramelized raisins, figs, dates, and prunes give it a dark fruit taste that transitions into a subdued scotch-like finish.

Gonna need to try that idea. Sounds terrific - you may want to comp that one, Frank. I haven't brewed one in a couple years. I love good quad.

I use it for pine/resiny character primarily, too. But when I use it I add it in the whirlpool and dry hop with it - I do get some citrus character from it.

General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 05:14:23 PM »
Looks fantastic !

General Homebrew Discussion / Re: Scottish ale question
« on: November 28, 2015, 08:47:44 PM »
Looks great Steve. Better than I normally get. Sounds like you had a knowledgeable assistant with you.

+1.  Looks good to me.

General Homebrew Discussion / Re: Scottish ale question
« on: November 28, 2015, 08:03:05 PM »
It's been worth the effort for me, too. I agree it has to be boiled down to that point to see the real benefit. Getting the reduction going as you finish the runoff definitely saves time.

Other Fermentables / Re: Crystal Cider
« on: November 28, 2015, 05:37:30 PM »
That's good info, Pete. My question would've been to ask if there were any grainy character. Doesn't sound like there is. I might experiment some time.

Kegging and Bottling / Re: First time kegging: does volume in keg matter?
« on: November 28, 2015, 05:35:04 PM »
Sounds good! appreciate all the help! I'm pretty sure I'll have more questions to post once I actually get the keg :p

Anytime !

EDIT -  You should familiarize yourself with the concept of 'volumes of carbonation'. It's a way to quantify carbonation in different styles. At the bottom of the chart is this simple breakdown :

" Table Key:   
    Blue = Under-Carbonated, 0 – 1.40 volumes CO2    
    Gray = Stouts and porters, 1.50 – 2.20 volumes CO2   
    Green = Lagers, Ales, Ambers, most beers, 2.20 – 2.60 volumes CO2   
    Yellow = Highly carbonated ales, Lambics, Wheat beers 2.60 – 4.0 volumes CO2   
    Red = Over-carbonated (except for certain specialty ales) 4.1+ volumes CO2     "

As you can see, a lightly carbed style like an English bitter might border the green band on the low side, where a highly carbed style like most Belgian beers might have desired volumes of CO2 that put it outside the green band on the high side. You'll have to experiment to see what you like best in your beers.

Kegging and Bottling / Re: First time kegging: does volume in keg matter?
« on: November 28, 2015, 05:26:10 PM »
So if I'm aiming at a 20 psi for an IPA at 40 degrees, after 2 weeks, I can just serve it at 20 psi? Once I start serving out the liquid tubing, will the pressure drop at all?

Also, say I want the 20 psi value at 40 degrees F. If I set the pressure at 40 degrees while the beer is room temperature and then put it in my fridge, is that different than getting the beer to 40 degrees F first before pressurizing to 20 psi?

Sorry about all the questions, but I really appreciate the responses!

First off, 20psi @ 40 degrees x 2 weeks is vastly overcarbonated. You want to carbonate in the green band of the chart for most styles. 12psi @ 40F will give you nice carbaonation for an IPA. If your serving line is long enough you'll be able to serve nicely at that pressure. My serving line is 9 feet long. Serving pressure is relative to your serving line length. Longer line means you can serve at a higher pressure without getting an overly foamy pour.

Kegging and Bottling / Re: First time kegging: does volume in keg matter?
« on: November 28, 2015, 05:10:23 PM »

so in that NB kegging video, they carbonate for 2 days at 20 psi, then reduce to 10 psi for serving. Are they quick carbonating in the video?

 If I go with a 2 week carbonation process, do I not need to reduce to serving pressure? Sorry, I know my questions sound pretty bad, but I'm starting on ground zero for kegging.

If I go with a 2 week carbonation, then 3 gallons or 5 gallons in a 5 gallon keg will result in the same level of carbonation?

1/ Yes, that is a quick carb method.

2/ No, you leave it connected at whatever pressure (given your kegerator temp)gives you the level of carbonation you want in the beer. Serve it at this pressure. If you want to serve with more or less pressure, adjust to serve then return to the set pressure at the end of the day.  On my system I can carb and serve at 12 psi/42 degrees F and get carbing appropriate for most styles.

3/ Yep. 

General Homebrew Discussion / Re: Hop addiction
« on: November 28, 2015, 03:58:54 PM »
Mark, you are preaching to the choir! I just bought 4 more lbs of hops last week that I couldn't have needed, as there were 5 lbs of perfectly good ones in the freezer. But I get excited like a kid when the new crop comes out every year. So that excitement netted me Centennial, Galaxy, Chinook, and Mittelfrueh to go with the others. My wife doesn't share the excitement.   ;)
Where did you get Mittelfruh this time of the year? I don't think this year's harvest is out yet for noble hops, is it?

I misspoke - the load of hops I bought (YVH) were all 2015 crops except for the Mittelfrueh, which were 2014. I haven't seen the 2015 Mittelfrueh posted anywhere yet.

Kegging and Bottling / Re: First time kegging: does volume in keg matter?
« on: November 28, 2015, 03:54:30 PM »
First, if you use a pressure/temp chart like this one and leave connected for two weeks, then it will carbonate 3 gallons the same as 5 gallons - carbonation takes ~ 2 weeks to reach equilibrium with the pressure set on the regulator. But if you choose to quick carbonate using a higher pressure (25-35 psi) for 2 days then reduce to serving pressure, that's where the 3 gallons will carbonate quicker than a full keg. There's some trial and error involved to fine tune the carbing for your volume of beer using a quick carb method, so using this chart and leaving connected for two weeks might be better here. It's pretty foolproof :

Yeast and Fermentation / Re: Starter Wort
« on: November 28, 2015, 01:04:16 PM »
i got that...whats medium for mushrooms mean?
I envision something like this:


Beer Recipes / Re: Who makes "clean" pale ales?
« on: November 28, 2015, 12:39:15 PM »
+1 to Crystal, it's a very nice hop. Since the fruity hops and C hops are off the table, noble varieties or their offshoots like Crystal, Liberty, Mt Hood, Santiam, etc. would seem to be the best fit.

General Homebrew Discussion / Re: Brü's Views | On Craft Brewery Buyouts
« on: November 28, 2015, 12:33:07 PM »
Well and here's my take on it from that same episode. I don't begrudge anyone their right to get paid for their effort. But as free market evangelicals are fond of saying the only vote that matters is the one you make with your wallet - I won't buy products from these transactions if I don't trust/like the parent companies. It's nothing to do with what's craft or not and absolutely zero to do with the taste but a matter of voting with my dollars.

That's why I keep shaking my head at the BCBS frenzy every year. The stuff could taste like the liquid soul of the buddha, but it will never let me forget that the same people funding it's creation are the same ones who funded those "brewed the hard way" ads, etc, etc.

This is exactly how I feel. I don't begrudge anyone for making a nice profit for their hard work in the slightest, but I vote with my dollars as well. If the sale was to a company I don't like or trust the motives of (AB is at the head of the class), I choose to cast my votes elsewhere.

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