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Messages - hoser

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Beer Recipes / Re: Stone to increase Ruination by .5%
« on: August 09, 2013, 02:21:40 PM »

Never stop trying to improve!

they should stop p****footing around and just produce RuinTen year round!

I actually prefer the Ruination to to the RuinTen.  Don't get me wrong, RuinTen is awesome.  For the money I usually get the standard IPA.  Pretty solid beer.  Bottle could use some updating, however.  Seems out of line with their other bottle graphics.  Epecially the "Stone IPA" on the bottle neck.  All solid beers! Excited for them to finally arive in Nebraska in 2 weeks!

Now, if we could just get Enjoy By year round in every market...

Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 03, 2013, 03:47:29 AM »
Given the acidity of the wort, any basic buffer should work, even chalk.  A tougher calculation is determining how much to add to avoid overdosing.

Its too bad you've already added the sodium to that Gose. Sodium chloride is best added to the beer after fermentation and should not be in the wort or beer at high concentration to avoid upsetting the fermentation.

I wonder how much sodium it takes to interrupt fermentation. On a very early AG brew I accidentally left my digital scale set to ounces instead of grams and added like an ounce of sodium (and ounces of the other brewing salts) to a five gallon batch. It fermented perfectly fine but it was an undrinkably salty brew. Made a great marinade.

I only added 21 grams, so I don't have any concerns.  I can always add back.  Wort doesn't taste all that salty so should be ok.

Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 03, 2013, 12:58:11 AM »
So update.  Only got down to 3.4 by the time I got home.  So I decided to RDWHAHB.  Went ahead as planned.  Thanks everyone for the advice.  Tips I will keep in mind for the next time I brew this.  And there will be a next time.  Love the abreviated brew session.  The quick sour wort smelled and tasted awesome.  Reverseapachemaster, do you have any issues with DMS using pils malt?

Martin, I will see how the fermentation goes.  Very good points.

Thanks again everyone!

Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 08:02:14 PM »
Specifically to boost pH.  But, I used R/O water (part of the reason it's so low). So, adding back carbonates would not be the end of the world.  And it would boost my pH. The quick souring was quicker than I expected. ;D

Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 06:43:43 PM »
Good point about the acidity, that slipped my mind.

Ingredients / Best salt addition to boost back carbonates?
« on: August 02, 2013, 06:02:57 PM »
So, I am presently brewing a gose using the quick souring method.  Pitched my home grown lacto starter last night into the wort.  This AM before I left for work, it dropped from 5.3 to 3.8.  I was shooting for about 3.5 to 3.8.  My concern is if I continues to drop at this rate the wort will be too sour and the acidity too strong for the yeast.  Would chalk or baking soda be best to add back.  I will likely boil it tonight when I get home to kill the lacto and then add the yeast (WY1007).  I know chalk is generally a pain to add, but with a boiling wort it should be ok, no?  Plenty of sodium already in the water with the sea salt additions, so for that reason I am thinking chalk (if I can get it to dissolve) would be better than baking soda.

Thoughts from the masses?


Ingredients / Re: Spiced GIn Flavored Ale
« on: July 20, 2013, 03:58:32 AM »
No juniper?  Isn't that the key ingredient of gin?

General Homebrew Discussion / Re: best addition time for hop flavor
« on: July 15, 2013, 06:56:51 PM »
zero with a 20 minute steep/WP at about 180F


Dark Munich
Juniper Branches/berries
First runnings.
Baker's yeast/bread yeast

General Homebrew Discussion / Re: Best Beers You Ever Brewed?
« on: July 03, 2013, 02:27:53 AM »
My best brew was a Dopple dark Heffe...used about 2 cups of honey and added raspberries and blackberries...nailed it.  Tasted like Purple Haze's big brother.  Did it in '03 when I first started brewing and didn't know crap about the process...just threw stuff in the brew pot.

Isn't a dopple dark heffe just another name for weizenbock? ;D

Yeast and Fermentation / Growing up a Lacto starter
« on: July 03, 2013, 02:25:33 AM »
So, next month I plan on doing a sour german wheat beer.  I am intending to do the quick souring method.  Mash, bring to a quick boil, cool to 100-110F and pitch a lacto starter and hold for a day or few to my desired pH. Then brew as normal.

I plan on building a lacto starter so that the souring occurs quickly.

My question(s) is this:
1. Should I make a moderated sized starter (2000-4000mL) from one of the commercial yeast manufactures?

2. Make a similar sized starter from some grain added to starter wort and propagate a starter this way?

3. Do both 1 and 2 and blend on brew/souring day?

I know I can kinda cheat with acidulated malt, but prefer not to.

Thanks in advance,
Brian Hoesing

General Homebrew Discussion / Re: What's brewing today?
« on: July 01, 2013, 12:32:17 AM »

Juniper berries/branches

Red Star bread yeast

Ingredients / Re: Red
« on: June 29, 2013, 08:13:13 PM »
An oz or 2 of roasted barley gives an amber beer a nice red tint.


Or beets, but I wouldn't recommend that.  But that was the reddest beer I have ever seen or judged at KCBM this year!  Looked way better than it tasted...

Beer Recipes / Re: Scotch ale
« on: June 28, 2013, 01:22:28 AM »
Peat malt has no place in a Scotch ale, IMHO.  No matter how small the amount.  British/Scottish 2 row, roast barley, and boil down the first runnings a la Skotrat's recipe: 

Or JZ's Scotch Ale (Just increase the base malt, but keep your specialty grains the same to reach your desire OG)

The only hop you listed that I would use would be Magnum for bittering. Something British would be better, like EKG or Fuggles.. 

The same goes for your base malt, but you could probably get away with 2row, but Marris Otter or Golden Promise will have more character.

Yeast and Fermentation / Re: Wyeast 1010 vs Chico
« on: June 27, 2013, 04:07:07 PM »
I like to use a kolsch strain as a yeast in my american wheat beers.

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