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Messages - HoosierBrew

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 27, 2018, 11:12:03 PM »
Munich Helles:



So tasty after riding the trails this afternoon.


It's crystal clear looks filtered but condensation wasn't cooperating today

Sent from my iPhone using Tapatalk


Looks great, man.

2
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 26, 2018, 11:22:27 PM »
Thanks, JT. Always!

97 Barke Pils
3 Carahell

1.048
1.009
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.

no acid malt or lactic/phosphoric?

Oh yeah, should've added the lactic. I was thinking in terms of water salt profiles.

3
Beer Recipes / Re: Rochefort 6 clone
« on: January 23, 2018, 05:22:58 PM »
Pretty interesting info. Thanks guys.

4
Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 22, 2018, 07:46:47 PM »
...and where does food grade CO2 come from?  I don’t think the welding supply house I get my CO2 from will have it.


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I get mine from Airgas.  There's one in Huntsville.

Yeah, the Airgas I use gives me tanks marked 'Food Grade'. Hopefully it really is.

5
Yeah, I don't get it, either. Normally an ale-like lager would be a failure. Except for maybe a Cal Common I guess. I'll pass.

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 21, 2018, 01:52:52 AM »
Looks great, Chris!

7
Ingredients / Re: Potential flavor profile?
« on: January 20, 2018, 11:32:21 PM »
Well, Stone's Delicious IPA uses Lemondrop and El Dorado late and dry. They work well together.

Lemondrop - Lemony/citrusy
El Dorado - Fruity/citrusy. Some people get a candy-like/Jolly Rancher character. Mixed with enough citrusy hops, it's less noticeable to me.
Sorachi - Lemony and herbal/dill. I wouldn't worry about getting the herbal character in this combo because El Dorado is strong and assertive. Solo in a saison, maybe a different story.

As for extraction time, you'll hear lots of differing opinions. I personally dry hop in the keg and leave the hops in to stay. Others dry hop in the fermenter as fermentation winds down. I feel like extraction is done in around 3 days at room temp, longer at cooler temps. 

8
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 20, 2018, 12:05:36 AM »
Thanks, JT. Always!

97 Barke Pils
3 Carahell

1.048
1.009
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.

9
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.  :)

10
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.  :)






11

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.   :)

12
Pimp My System / Re: Blatzhaus Electric Brauerei
« on: January 16, 2018, 06:35:56 PM »
Looks awesome, Paul. One of each, please.   :)

13
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?

14
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%

15
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.

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