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Messages - HoosierBrew

Pages: [1] 2 3 ... 189
1
Ingredients / Re: Equinox Hops
« on: Today at 08:47:44 AM »


My mom always said i was "Very Unique".  Time to fire her!

Looks like my mom is out of work too  :D

2
Ingredients / Re: Equinox Hops
« on: Today at 08:28:13 AM »
https://www.hopunion.com/Equinox/

IF i where to make descriptions to sell that hop i would also leave out that last descriptor... If i wanted people to buy it anyway...

Yeah, not a great selling point. The LHBS guys brew a lot of beers in shop for sampling, and they had a single hop beer on tap with Equinox and it ran out before I got in there. People seemed to like it quite a bit.

3
Ingredients / Re: Equinox Hops
« on: Today at 07:58:23 AM »
We have a bunch at the HBS i work at.  They sounded great until i read the last descriptor.  "green peppers".  I do NOT want Green Peppers in my beer. Of course id ont like green peppers but it just doesnt sound good to me.  I will probably still try them at some point.

Jeff

Hmm, hadn't heard that one. My LHBS has them too, and the guys there like them a lot. I'll give it a shot and report back.

4
Ingredients / Equinox Hops
« on: Today at 07:37:09 AM »
Equinox (HBC366) is another newer variety I want to use soon - anybody use these yet ?  They were evidently developed by the people who developed Citra, Simcoe, and Mosaic and are high AA (14-15%) with a very high oil content. I read a description of citrus/tropical/floral/herbal - sounds pretty interesting to me. I'm assuming pretty IPA-appropriate. I think I read SN uses/used it in an IPA.

5
Kegging and Bottling / Re: kegging and oxidaiton
« on: Today at 05:19:54 AM »


The key phrase in your argument is "attention to detail."  Most brewers intentionally or unintentionally change multiple variables when they encounter a brewing problem. 

Wrong inference - I lengthened my siphon hose and paid more attention while I racked afterward. No other processes were changed. So by my count, racking is one variable, not multiple ones  ;) . Problem went away. Since we clearly disagree I will post no more on this topic. Nothing gained.

6
Extract/Partial Mash Brewing / Re: IBU Calculation
« on: July 09, 2014, 05:13:24 PM »

It's getting tougher and tougher to use clone recipes.

I think the brewers are becoming more tight lipped as competition increases. At least a few that I have tried to chat up lately have been.

It doesn't stop at breweries. Austin Homebrew is very protective of their hundreds of clone recipes and MoreBeer seems to have pulled all the recipe sheets for the brewmaster series beers.

Yep. I think most of the brewery 'recipes' are reasonably close, but not always an attempt to be a true clone. And I can understand that, to a big extent. Though Denny's new book looks pretty legit. I need to brew something from it, like maybe the La Cumbre for starters.

7
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 05:08:20 PM »
How about maple? Also, how do you cold smoke and is there a "cheap and easy" method?

I use BrewBama's 'dry cure' method - haven't tried any other method yet. But some people 'wet cure/brine' the pork belly, where you add sugar, salt and flavorings like maple to water to make a brine. I want to try that because I agree that a maple smoked bacon sounds pretty awesome.
As for cold smoking, I go cool  -  ~ 225F of indirect heat,  until the internal temp reaches 150F. Good stuff !

8
Extract/Partial Mash Brewing / Re: IBU Calculation
« on: July 09, 2014, 04:28:39 PM »
It's getting tougher and tougher to use clone recipes. The Pliny recipe from Vinnie, Kris England's Shakespeare Stout clone, and a Blind Pig recipe are the best I've used in the last couple years. A lot of disappointing ones out there though. Most times I'm happier seeing how close I can get figuring it out on my own.

9
Extract/Partial Mash Brewing / Re: IBU Calculation
« on: July 09, 2014, 04:09:03 PM »
I still am convinced that brewery-released recipes are usually scaled accurately for the malt bill, but as for hop schedule, the IBU number sometimes doesn't appear to add up in software because the brewery gets considerable IBUs from whirlpooling. If you have the stated total you can at least get in the ballpark.

Sipping this now.  The malt bill isn't even in the ballpark.

Everything about this recipe is off.  It needs more malt, more hops, more stoutness.

It's not a bad beer in its own right, but it's not what it should be.

Wow, that sucks. Old Rasputin right?

10
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 03:56:23 PM »
Next I need to attack making pastrami. Been putting it off too long !

11
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 03:32:07 PM »

Ok, you've perked my interest. Can you explain the process?

It's really easy. 1TBS of Morton tender quick per lb of meat.  Rub that on. Then any spices you prefer. I rarely use any. Put it in a zip lock bag in the fridge. Turn it every day for 7 days.  Rinse it ( don't soak it). Cool smoke it. Slice it. Fry it. Eat it.


Sent from my iPhone using Tapatalk

+1.  That same process with a different smoking wood each time gives surprisingly different results. I love it !

EDIT - Obviously, hickory and apple are great. But I love cherry and pecan (and others) too.

12
Kegging and Bottling / Re: kegging and oxidaiton
« on: July 09, 2014, 02:48:05 PM »
He's primarily just trying to debunk the old adage that oxidation = cardboard.

Indeed. Oxidation can take on many, many forms. Almonds, leather, cardboard, honey, catty, aectic, licorice, nutty, 'ball point pen', musty, sherry, etc, etc. Just depends on what the source is and the environment it's in.



I totally agree oxidation can take on many forms, no arguments Amanda.  What I was saying, not clearly enough evidently, is that I disagree that wet cardboard-y oxidation smells/aromas can only come from the hot side of the process. I say this because the only 3 times I ever experienced it were after unintentionally splashing my beer into the keg, to a greater extent than I ever had. I changed my racking process (and attention to detail) afterward and never experienced it again.


13
Kegging and Bottling / Re: leaking Co2 connections
« on: July 09, 2014, 11:38:32 AM »
why no teflon tape? I've used that at that connection with no ill effects. in fact mine came that way.

+1

14
Kegging and Bottling / Re: kegging and oxidaiton
« on: July 09, 2014, 08:35:08 AM »
I have mentioned this fact more than one time. Cold-side aeration does not lead to the development of 2-nonenal (a.k.a. that stale paper-like flavor).  Oxidation that leads to 2-nonenal development occurs during the malting and mashing processes, as 2-nonenal precusors are developed during the malting and mashing processes.    In essence, 2-nonenal is a hot-side, not a cold-side phenomenon.  Formation of this compound in finished beer occurs in the absence of oxygen.

So then, the (only) oxidized batches of beer I have had over the years where I was sloppy in racking, causing noticeable splashing, were all coincidences ? Two of these were hefe/wit styles where, by your info, the copious amounts of yeast in suspension should have easily absorbed the oxidation from splashing and didn't. Sorry, I still don't buy it. I've brewed a long time too, and my only oxidized batches were those where there was a lot of cold side splashing. Not a coincidence.

I think he's referring specifically to trans-2-nonenal, and not all oxidation altogether.

I know I've heard recent interviews with Charlie Bamforth where he has mentioned the same thing - that the cardboard off flavor is formed on the hot side. There is still plenty of oxidation that can happen on the cold side. In those same interviews, Charlie also says that the best things you can do for your beer are to minimize oxygen exposure and store it cold to slow down staling. He's primarily just trying to debunk the old adage that oxidation = cardboard.

What I'm saying is I had wet, stale cardboard in all those batches, and I find it pretty unlikely that I had HSA and cold side aeration on only those batches. Remember, a couple years ago people were saying that hop stands would run a high risk for high levels of DMS in beer. You and I know it's not so.

15
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 05:30:43 AM »
Score !  Making your own bacon is a lot of fun.

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