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Messages - HoosierBrew

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1
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.  :)

2
All Grain Brewing / Re: What would you brew?
« on: Today at 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...

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

3
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.

4
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.

5
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!

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 08, 2016, 06:13:34 PM »
Looks great, Frank!

7
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.

8
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.

9
General Homebrew Discussion / Re: I'm Back!
« on: December 08, 2016, 11:27:46 AM »
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.

10
Other Fermentables / Re: half assed first cider attempt
« on: December 08, 2016, 07:44:08 AM »
Some guy I know who makes good cider says to get in the 1.006-1.008 range IIRC.


I like to back sweeten to that range myself, and acidify with malic to a pretty good degree. Just personal preference.

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 08, 2016, 05:14:48 AM »
Well, here is a picture of a recent brew that most people don't post!

I had called it "Kitchen Sink Lager" because I just make it with all the spare things I had laying around one weekend, I guess this is another use for the name.  Drank about 3/4 of it and need the space for something better...down she goes.


I have ben there and done that.


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Same here. I pretty regularly dump a small amount to make room for something new.

12
General Homebrew Discussion / Re: I'm Back!
« on: December 07, 2016, 03:47:15 PM »
Welcome back!  A ton of info has changed in that amount of time. Enjoy.

13
Commercial Beer Reviews / Re: Prairie Christmas Bomb!
« on: December 07, 2016, 11:40:42 AM »
I will have to check it out if I see it somewhere around here

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I got lucky... Vintage Estates in Boardman, Ohio got a case in. They posted it on FB, and I got the next to the lady bottle. It was $9.99 for a single bottle, but worth it since I favored it for an hour as I put lights on the Christmas tree. The same place is tapping a keg of it on the 22nd. Can't wait.
Did you push the lady out of the way?

Lol she had it coming!


;D  Happy Holidays, Granny, but this one's mine!

14
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 07, 2016, 06:57:09 AM »
Looks like I missed quite a few posts.  So see if I can recap and shed some light.
Too much sulfur in ales.  Yea it's a touchy area and all yeast and their sulfite tolerance will be different. For instance I use us05 and my dose of 30ppm does not yield me any sulfur or off flavors. There is an answer though and that answer is to augment SMB with ascorbic. I would try and keep your SMB dose at or around     30ppm and maybe try 20ppm ascorbic. I tried not to talk much about this on purpose cause I don't think we are quite there yet as a group. Again though this is going to be system and yeast dependent. I hate to throw another variable into the mix.


So the ascorbic in the presence of SMB is no longer a potential super-oxidizer, I assume?

Yea the jist of it is, Meta is going to be your fast reagent, he is going to be out on the hunt for o2, and will break it down almost immediately, splashing and dough in. AA is going to be the bouncer at the door saying, "sorry you can't come in here" to surface and slow diffusions. AA is not going to be able to keep up with a fast intrusion.


Cool, thanks for the info.

15
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 07, 2016, 05:51:55 AM »
Looks like I missed quite a few posts.  So see if I can recap and shed some light.
Too much sulfur in ales.  Yea it's a touchy area and all yeast and their sulfite tolerance will be different. For instance I use us05 and my dose of 30ppm does not yield me any sulfur or off flavors. There is an answer though and that answer is to augment SMB with ascorbic. I would try and keep your SMB dose at or around     30ppm and maybe try 20ppm ascorbic. I tried not to talk much about this on purpose cause I don't think we are quite there yet as a group. Again though this is going to be system and yeast dependent. I hate to throw another variable into the mix.


So the ascorbic in the presence of SMB is no longer a potential super-oxidizer, I assume?

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