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Messages - HoosierBrew

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General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 12:05:36 AM »
Thanks, JT. Always!

97 Barke Pils
3 Carahell

IBU - 36.1  Schedule -  20.3 IBU Magnum/60,  8.5 IBU HMitt/30,  7.2 IBU HMitt/20,  1 oz HMitt flameout (no whirlpool)
2206 @ 48F, spunded

42 Ca , 80ish SO4 (total), 55ish chloride

Edit - I used to go all pils, for pretty much ever. The carahell, along with the FG and hop schedule, just works.

Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 19, 2018, 11:38:11 PM »
Quick derail - Spunding freaking rocks. Carry on.  :)

General Homebrew Discussion / Re: Pics of recent brews?
« on: January 19, 2018, 11:23:56 PM »
German pils @ 5 weeks. It's really good even at this age. Finally nailing down the pils I've wanted.

Azacca/Cascade APA. Really like the combo. This one will not last long.  :)


That would be awesome. I’d kill myself with a welder!

That's nothing. I once almost killed myself while ironing. So now I stick to irony.

That's funny stuff, Frank.   :)

Pimp My System / Re: Blatzhaus Electric Brauerei
« on: January 16, 2018, 06:35:56 PM »
Looks awesome, Paul. One of each, please.   :)

Ingredients / Re: Gallotannin purple color?
« on: January 16, 2018, 05:37:02 PM »
I haven't experienced that yet but I use all RO water, where I'm pretty sure some of you guys use well or local water (at least partially).  I wonder if there's a connection?

General Homebrew Discussion / Re: Big Stout Stuff
« on: January 16, 2018, 02:23:38 PM »
I personally like roasted barley + chocolate in stouts, and brown or chocolate + black patent in porter. No reason it wouldn't work well, either. Just personal preference.
What do you think of my recipe? As the key helper in my base stout, I value your opinion

I think it looks pretty good, but maybe another 1% of roast barley or chocolate might be a good thing, too. Bet it's tasty. I like the dark Munich touch.

Edit -  Given the choice, I'd bump the RB up to 5%

General Homebrew Discussion / Re: Big Stout Stuff
« on: January 15, 2018, 07:21:24 PM »
I personally like roasted barley + chocolate in stouts, and brown or chocolate + black patent in porter. No reason it wouldn't work well, either. Just personal preference.

I haven't bottle conditioned much for a long time. I dry keg hop IPAs fairly heavily (5 oz-ish) and haven't noticed much in terms of the beer getting progressively drier. OTOH these beers are best consumed young and often don't last more than a month. But they sometimes last 2+ months and I still can't say I've experienced it in a noticeable way. Anybody else? Maybe the effect seems noticeable quicker in the smaller volume of a bottle? Just thinking out loud.

We covered this on EB a couple years ago.  It's based on a paper from 1939/41.  I'll post a link later.

I remembered the part about dry hopping having an influence on perceived bitterness, but I guess I missed this info. Pretty interesting.

Ingredients / Hop-Derived Dextrin-Reducing Enzymes from Dry-Hopping? Wow.
« on: January 12, 2018, 10:14:44 PM »
Stan H's newest excellent hop e-newsletter has a reference to a hop research study that Allagash Brewing and Oregon State University presented at the 2017 Craft Brewers Conference. Came as a surprise to read. Heavy dry hoppers who also bottle condition should read. Pretty interesting:

 “With the increasing trend of greater dry-hopping rates, the impact hop compounds have on beer flavor and beer quality becomes more important, but it is not entirely understood. Experiments carried out at OSU suggest that residual enzymatic power of hops can be transferred to dry-hopped beer and, in turn, influence the composition of its fermentable and nonfermentable carbohydrates.” And, here’s one reason why such research is important: “The residual enzymatic activity of hops in beers containing active yeast may result in excessive build-up of CO2 in packaged beer, which represents a safety hazard, along with alcohol contents that are out of specification.” Brewers are in the results because such residual activity may create diacetyl in dry hopped beers."

Link to the study:

Edited grammar

Yeah I used to blend more hops for IPA in earlier years, assuming more varieties would unleash this cornucopia of aromas. Often 4, even 5 late/dry hop varieties. For the last few years I've been using 2 or 3 late/dry varieties total. Sometimes similar varieties for a specific character, some times differing varieties to get the citrus, fruity and pine (or floral) character all in one. Definitely agree too many varieties seems more generically 'hoppy' and even muddy sometimes.

General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 12, 2018, 02:44:06 PM »
Saison on gin barrels.

That sounds pretty damn tasty. Interesting idea.

Beer Recipes / Re: Dry Hopping a Cream Ale
« on: January 11, 2018, 01:11:36 PM »
Dry hopped would make it more a blonde ale or pale APA and wouldn't do well in a comp (if that matters to you). Cream ale for me gets around 18 IBU at 60 mins and that's it.

General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 10, 2018, 10:49:58 PM »
1450 in hand! Next brew day is an English IPA and a double mashed Imperial Stout!

Man, 1450 is great in big stouts. You'll love it. It's all I'll use in my non-Irish stouts.

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