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Messages - HoosierBrew

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Commercial Beer Reviews / Stone Ruination 2.0
« on: September 04, 2015, 07:12:52 PM »
I'd heard mixed reviews (mostly solid), but to me it's a pretty nice beer. Bought some from Costco, bottled 7/28. Given that it sat there warm for most of a month, the hop character is pretty strong - per Stone, it's Magnum, Nugget, Centennial, Azacca, Citra, and Simcoe.  Pale orange, fairly dry, strong (8.5%ish) but subtle alcohol, nice foam, crystal in check.. Nice bitterness, big hop flavor and aromas of pine, citrus, peach, mango. I assume they bitter with Magnum and Nugget and use a healthy amount of the others late, given the hop flavor and aroma. My only ding is how I feel about the style in general now - the alcohol provides its own sweetness which detracts from drinkability, and unless you have a bunch of friends over it's tough to drain a DIPA before the awesome hop character leaves town (personally, I hop like DIPA in a 1.064 beer, just me). I completely give Stone (unlike other breweries) thumbs up for the foresight not to be set in their ways - I loved Ruination 1.0 for how it challenged the ideas of IPA, but with new methods of late hopping it was time for an upgrade.  This isn't RuinTen or some of the Enjoy By IPAs, but as their new readily available DIPA and an upgrade to original Ruination, I have to say I'd buy it again. Good stuff.

Yeast and Fermentation / Re: British Ale Yeasts
« on: September 04, 2015, 01:24:23 PM »
Back in the early nineties, the literally DRY Whitbread brewing yeast was my go-to. Wonder if it's still made?

Same here !  IIRC they had a bigger packet than the others at the time. Used a lot of it.

Yeast and Fermentation / Re: British Ale Yeasts
« on: September 04, 2015, 12:40:13 PM »
I like the Whitbread dry as well (though isn't it WY1098?).

I think it is the same strain as S-04 and similar to the one used by Stone.

Yep. Good strain.

Beer Recipes / Re: help me classify this - baltic porter?
« on: September 04, 2015, 10:19:47 AM »
I love Okocim porter. Haven't had it in a couple years but it's very nice, aside from the ones you mentioned.

EDIT -  Makes me want to find some Okocim soon. It's a great beer.

Beer Recipes / Re: help me classify this - baltic porter?
« on: September 04, 2015, 09:59:18 AM »
Could be a Baltic porter, although most Baltics I have tasted have had lower attenuation and a good load of sweetness.  This doesn't appear to taste that way.  It might be better to refer to this as a specialty Imperial Schwarzbier!?

True.  Baltic Porter would normally be several points higher on FG.  Imperial Schwarzbier, I like it !

EDIT -  Still sounds tasty.

Kegging and Bottling / Re: Kegerator Build/Set-Up Question
« on: September 04, 2015, 09:56:14 AM »

Beer Recipes / Re: help me classify this - baltic porter?
« on: September 04, 2015, 08:24:44 AM »
Sounds like a good beer regardless !

Equipment and Software / Re: corny keg noob question
« on: September 04, 2015, 05:49:31 AM »
I ferment in buckets, and maintain my fermentation temps by using a cold water bath with a wet towel covering the top of the bucket and some plastic juice bottles (nearly) filled with ice, as needed. I can easily keep my temps down to 60 - 62F in the dead of summer, in my basement (in Michigan). I transfer from bucket to keg (through a CO2 blanket) just using an auto-siphon. While this may not be a best practice for avoiding oxygen exposure, it has worked well for me so far (years).

+1.  I did the same for a couple years and had good results. Takes a little discipline the first few days of fermentation to keep the frozen bottles changed but I made good beer.

Nice write up. I have the Thermoworks RT600C and really like it. I couldn't justify spending almost $100 on a thermometer. Even though the RT600C is slightly slower than the Thermapen and not quite as accurate the price point was more in line with what I was willing to spend.

+1. Same one I have. Very nearly the same performance for $20.

I do too but you have to be careful because I have had it stall out if you don't raise it up about 62 before it finishes. But I start them both out at 56-58.

Yep, I usually give it 3 days @ 58-60, then bump up a bit.

The only thing I will say is I prefer the WY kolsch strain to be fermented  a little cooler than you did. Other wise nice comparison.

+1. I like 58-60F for 2565.

Did either beer have:

Aroma: "A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear)"

Flavor: "an almost imperceptible fruity sweetness"

Overall impression: "delicately-balanced beer usually with a very subtle fruit and hop character."

I quoted above from BJCP 2015. I find a lot of Kölsch's don't have the subtle fruit flavor and aroma. I prefer Kölsch with that fruit character. I like subtle flavors like this that I can concentrate on when drinking a pint.

PS. I have a lot of people tell me Kölsch is not supposed to be fruity.

I agree. Kolsch is not blonde ale or helles. It should have that subtle fruit/wine thing.

All Things Food / Re: Can't Wait
« on: September 02, 2015, 04:45:16 AM »
This recipe caught my interest and I may try a close variant of the thing....
and I will prolly spatchcock them

Looks like a tasty recipe !

All Grain Brewing / Re: Protein rest necessary?
« on: September 01, 2015, 12:52:05 PM »
+1 to skip it. It's detrimental if anything, with today's highly modified malts.

Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: September 01, 2015, 09:32:51 AM »
833.  Not sure I'll ever go back to any of the others

+1 to this strain too.  Easy to work with, fast fermenter, and produces very low sulfur (if any). 

Yep. My favorite strain for malty lagers.

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