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Messages - HoosierBrew

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1
Ingredients / Re: Candi syrup in primary
« on: September 23, 2017, 04:50:26 PM »
FWIW I usually add mine with a minute or two left in the boil, Rob. As long as it gets distributed evenly, I doubt it matters.

2
General Homebrew Discussion / Re: Yeast Advice
« on: September 23, 2017, 12:28:33 PM »
Mixed yeast ay?! Never tried that before tempted by the Notty and Windsor. Have you tried that before then?


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Yep, lots of brewers have. As Eric said, Windsor alone tends to underattenuate (finish high), but mixed with Nottingham or S05, performance is better and the strains are complimentary.  Works well.

3
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 23, 2017, 12:01:14 PM »
German Pils... mmmn




Pretty beer. Looks good!


4
General Homebrew Discussion / Re: Yeast Advice
« on: September 23, 2017, 11:26:04 AM »
Thanks for the reply. Not to bothered with the discrepancy with gravity readings to be honest and understand the efficiency.

With regards to the yeast the other option than using WLP013 would be Danstar Windsor yeast now would 2 packs of dry pitched yeast be ok?


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Yeah, 2 dry packets for a 1.085 beer should be fine.

5
General Homebrew Discussion / Re: Yeast Advice
« on: September 23, 2017, 10:59:43 AM »
First, the discrepancy in the OGs is a measure of needing your system efficiency. When you enter your accurate efficiency in Beersmith, you can then add the malt necessary in the software to hit your target 1.100  .

Secondly, don't trust software FG estimates, as a lot of factors affect FG.

As to the yeast question, no - one packet is a fraction of what you need for a beer that big. 3 packets of fairly fresh yeast would be enough to reasonably ferment your wort properly.

6
Ingredients / Re: Best hopping
« on: September 23, 2017, 08:48:41 AM »
There's not one right way as much as there are many good ways to create different results with different hops.

I think mid-boil additions work well with the older American hop varieties (in addition to whirlpool additions) but the newer fruitier hops don't seem to gain anything over just unloading them post-boil in whirlpool additions.


Agreed. It also depends on the beer I brew. German lagers get all additions in boil, generally a 60, with a 20 and flameout optional with style. APA and AIPA get a 60 addition and a whirlpool addition. Lots of methods out there to get good results.

7
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 23, 2017, 06:55:05 AM »
Keurig is just pure idiocy IMO. My mom bought me one years ago and after I used the initial pods I strictly used it for hot water until it died. OTOH I actually like to drink GOOD coffee so there's that.



Couldn't agree more, Keith. The Keurig trades ease of use (I guess) for subpar s**t coffee IMO. We have one at work and every single pod has that bitter instant coffee bite, even with creamer. Once you get used to really good coffee, that crap's unacceptable. And the pods are overly expensive to boot. Each his own.

8
Beer Travel / Re: Where am I?
« on: September 23, 2017, 06:18:05 AM »
Awesome. Silly question - can you buy malt by the bag there, or do you need to buy from a shop or wholesaler?

9
Beer Recipes / Re: Red Ale with Apple Pie extract recipe
« on: September 23, 2017, 06:14:54 AM »
I think it all depends on how malty you want it. Red x has worked well for me to get deep red tones but in my experience anything at 50% of the grist or more will contribute to a pretty uniquely malty beer. I think carared and a small amount of roasted malt may be the way to go.

I agree with this. Red X is the only way to get a true red color from grain alone, but it has a deep maltiness that only fits a handful of styles. The color and flavor are both distinct and are married together. Red X is a one-trick pony that works exceptionally well withing a rather narrow flavor spectrum.

Unless you're looking for a serious malt bomb, then CaraRed and some roast barley are probably better suited to a broader variety of styles. I'm thinking you'd want a rather neutral base recipe to let the flavoring show through. Something like an Irish Red Ale for a base style would be pretty good, I think.


I agree, too. I like Red X in principle, but just can't find many beers where I want to use a large amount of it. High sulfate levels do help offset some of the 'malt bomb' character when using it in high %.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 23, 2017, 05:44:45 AM »
Brown ale. Clarified and lagered for a week. Darker not in the light.




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Looks awesome!

11
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 22, 2017, 04:31:15 PM »
Picobrew pushes the “beer you can’t get can be made at home” narrative. Personally I think that is a bit stretch.


I agree. People should buy whatever the heck they want though.
I’m not saying people shouldn’t buy it if they want. I’m saying that “selling point” is dumb.


I'm not disagreeing, Steve. People are making beer in so many ways now (not a bad thing), that it comes as more a reflex to say that people should brew how they want. Should be a given, right? Just don't want to ignite an unintended fire.

12
The Pub / Article: "ABI To No Longer Focus On Brewery Acquisition"
« on: September 22, 2017, 03:26:57 PM »
Pretty interesting. After the layoffs, it looks like a change in strategy involving a focus on existing acquisition expansion while stopping further buyouts. Could shake out in a number of ways. Time will tell.

https://www.pastemagazine.com/articles/2017/09/after-high-end-layoffs-ab-inbev-to-no-longer-focus.html

13
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 22, 2017, 03:06:18 PM »
Picobrew pushes the “beer you can’t get can be made at home” narrative. Personally I think that is a bit stretch.


I agree. People should buy whatever the heck they want though.

14
Ingredients / Re: Pilsner Mail for an IPA?
« on: September 21, 2017, 02:09:16 PM »
You really don't need a 90 min boil even for pilsner malt.
A 60 min boil will be just fine, IME.


This. ^^

15
Beer Recipes / Re: cream ale
« on: September 20, 2017, 09:09:35 AM »
You may want to look into a Kentucky Common style beer because, from the description of your desires, it's in the ballpark (though usually a KC is not too high ABV). fwiw


Yep, beat me to it. Sounds nearest a KC.

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