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Messages - HoosierBrew

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1
General Homebrew Discussion / Re: Here how.....
« on: May 28, 2016, 08:14:13 PM »
Looks like Westy to me.

I think Westy uses the same "Trappistenbier" embossed bottles from Westmalle. Why not right? They are using the same yeast!


Yep. I haven't bought Trappist in a while (for me). Need to rectify that soon!

2
General Homebrew Discussion / Re: Here how.....
« on: May 28, 2016, 08:05:16 PM »
Looks like Westy to me.

3
Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 28, 2016, 06:10:59 PM »
I assume 2352 is believed to be Augusteiner. I'm going to try it at 52F next, but my gut feeling is that Augusteiner uses it at 50F. Maining because it seems more likely that they would do 10C rather than 11.11C lol

Yeah, but that yeast goes to 11.  :D




The Spinal Tap strain.  ;D

4
There are just some classic strains that I simply can't give up (I am looking at you WY 2565, WY 3724, and WL833).


Love all three !

5
rye saison using Yeast Bay Wallonian Farmhouse yeast.

Have you brewed with this strain before?  If so, how is it?

This will be the first time using this strain.

I have heard some good things about it and intrigued by the description on the website:
        "Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one
        of the funkiest "clean" yeast we have in our stable. It imparts a slight earthy funk and tart character to the
        beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds."

Not so sure about the mildly smokey flavor, but the other descriptors sound nice, and I think the earthy funk and tart will play well in a saison.

Then recently I read this: http://www.alesoftheriverwards.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html  and decided I would have to try it and see for myself.

No matter what, it will be beer.


Sounds pretty good to me. I'd like to try it.

6
Ingredients / Re: Free flat-rate shipping at AHS
« on: May 27, 2016, 04:03:32 PM »
See my edit - you're right on the 100% thing. A hoppy red lager (IPL?) sounds good to me too.

7
Ingredients / Re: Free flat-rate shipping at AHS
« on: May 27, 2016, 03:49:15 PM »
I just scored a sack of red x at wholesale. Coming up with that many red beers is tough. I need to start with a smash so I can determine how much I like what it has to bring.


Nice deal. It's pretty malty (and good) to me - I think it's like light Munich with a sprinkle of C60 and C80 mixed in. I've read where other guys said Munich + Vienna. Maybe a light toastiness in there too. In an APA or 'red IPA', higher sulfate and a low mash temp works really well, unless you're looking for a maltier version . Past that, I'd like to try some in Scottish beers, maybe an Irish Red (not my favorite style though). I think in Scottish beers (in a Golden Promise base) it would really shine.  Personally, of American styles,  I think it's best suited to American Amber or maybe Cal Common, but the adjustments can be made for hoppier beers.


Edit -  Obviously wouldn't want to use it 100% in an IPA or other strong beer as it's 'red' at 100% RedX @ 1.050.  I used 75% in a 1.065ish red IPA and it had a nice amber/reddish color.

8
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 27, 2016, 12:28:54 PM »
That is definitely some modified IPA. 'Green apple puree' and 'post fermentation fruit' explains the term 'juicy' a little better. I guess I'm not smart enough to understand specifically what wheat flour haze does to improve a beer. If I ever find one fresh I'll probably try it, to satisfy my curiosity.

If you guessed "nothing", then you're smart enough.


Nothing was exactly my guess, Denny.   :)

9
Ingredients / Re: Nice hop comparison tool from YCH
« on: May 27, 2016, 11:33:27 AM »
Yeah, thanks for posting.

10
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: May 27, 2016, 11:20:41 AM »
That is definitely some modified IPA. 'Green apple puree' and 'post fermentation fruit' explains the term 'juicy' a little better. I guess I'm not smart enough to understand specifically what wheat flour haze does to improve a beer. If I ever find one fresh I'll probably try it, to satisfy my curiosity.

11
The Pub / Re: Whiskey
« on: May 27, 2016, 10:42:02 AM »
Maybe next year the new "in" spirit will be orange vodka (or something else crappy), with high end bottles of it selling for $100, and the cost of good bourbon will come back down. Or not.

Here's to hoping.  But I think we're in for the long haul on good bourbon becoming more scarce and more expensive.

Agreed. No relief on Scotch either.

12
The Pub / Re: Whiskey
« on: May 27, 2016, 10:38:44 AM »
Maybe next year the new "in" spirit will be orange vodka (or something else crappy), with high end bottles of it selling for $100, and the cost of good bourbon will come back down. Or not.

13
All Grain Brewing / Re: water profile help for crisp beer
« on: May 27, 2016, 09:43:38 AM »
Well I guess I will just have to hope it turns out crisp. It is an ale so it won't have that same lager feel.


FWIW I make a good cream ale with 1056 that is pretty crisp and lager-y. I mash it @ 5.25 pH and it finishes @ 1.009.

14
Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 27, 2016, 07:28:23 AM »
Are we sure this can fairly be called beer?


It's pretty debateable. I don't see much difference between their 'shandys' and the Mike's hard-type 'malt beverages'. To each his own, I guess.

15
All Grain Brewing / Re: water profile help for crisp beer
« on: May 27, 2016, 06:37:50 AM »
So is FG more important than the water in creating a 'crisp' beer? I think I may just stick with yellow balanced, 5.3 mash pH but mash at 148f for 75 min to promote higher attenuation.


A crisp finish in a lager is definitely helped by getting good attenuation. But pH is a big factor too IMO. Beers in the 5.25-5.35 range seem to be more crisp to me as well.

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