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Messages - HoosierBrew

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1
Ingredients / Re: Denali
« on: December 09, 2017, 06:13:56 PM »
A couple months back our club did a bunch of IPAs featuring different hop varieties.  The recipes were all the same, except for the featured hop.  I drew Apollo, which I wouldn't feature as a standalone hop, but it was a good experiment.  One of the brewers drew Denali.  It was a great variety.  I got straight up fruity pebbles on the nose (not everyone did though).  Taste was citrus and tropical fruit.  I'd definitely brew with this hop and wouldn't shy away from using it solo. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."






Good info!

2
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 08, 2017, 04:40:37 PM »
Do you inspect each bottle for any crud remaining after coming out of the dishwasher?


Yep.





I should've been more accurate - I'm a kegger except for bottle filling for periodic comps, or an occasional bottle conditioned beer. Back when I did bottle strictly (decades ago), I always rinsed thoroughly with hot water right after emptying and visually inspected, and inspected again after sanitizing/before filling. I read the question more as 'inspecting for crud before sanitizing' (ie., cleaning before sanitizing) than as as question about using the dishwasher. Back then I cleaned then sanitized in a bucket of sanitizer. Now I just clean new bottles and sterilize in the oven @ 350F/ 60 mins since I don't bottle enough to need to reuse bottles. Obviously need to read more thoroughly.

3
Ingredients / Re: coffee stout
« on: December 07, 2017, 05:17:23 PM »
so dont add any coffee to the mash?



No, I wouldn't. Any character derived would be boiled off and leave a muddy character. Secondly, coffees have varying degrees of acidity, which would likely drop your mash pH - not a good thing in most stouts as a low mash pH makes roast character sometimes harsh and acrid. Coffee at end of boil, and/or 'dry beaned' in secondary or keg is the way to go IMO.

4
Ingredients / Re: Denali
« on: December 06, 2017, 08:01:06 AM »
Just did an all-Denali IPA. Really nice tangerine and lemon flavor, but more subtle than I would have expected for the oil content, even at 2.5 lb/bbl. I think it could go well in the lead role but backed up by something more assertive like Centennial or Amarillo.

Good to know. Thanks!

5
Ingredients / Re: Denali
« on: December 05, 2017, 05:34:35 PM »
They've been on my list to try. Haven't gotten there yet.

6
The Pub / Re: Whiskey
« on: December 05, 2017, 03:57:21 PM »
I've been enjoying Henry McKenna bottled in bond lately.  Damn good and at $32 it may replace some of my preferred bottles (I'm looking at you Wathen's) which have crept up in price over the years.  At 100 proof, it's very smooth and not hot.



I'll be looking to pick some up, Joe. Sounds like a good value for roughly Knob Creek money. Thanks.

Let me know what you think. 

I've been going through bourbon pretty quickly lately, particularly with friends coming by over Thanksgiving, and I've defaulted to the handle-sized Bulliet.  It's good stuff, not my favorite, but at $42 for 1.75L on sale it's a damn bargain.


Will do. The handle of Bulleit is a great value also.

7
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 03:33:38 PM »
Do you inspect each bottle for any crud remaining after coming out of the dishwasher?


Yep.

8
The Pub / Re: Whiskey
« on: December 05, 2017, 03:20:02 PM »
I've been enjoying Henry McKenna bottled in bond lately.  Damn good and at $32 it may replace some of my preferred bottles (I'm looking at you Wathen's) which have crept up in price over the years.  At 100 proof, it's very smooth and not hot.



I'll be looking to pick some up, Joe. Sounds like a good value for roughly Knob Creek money. Thanks.

9
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 01:18:18 PM »
Too much pressure for the holding vessel is the cause of bottle bombs  ;)

Obvious, I know, but the truth.  The question is then: what in the bottling process is leading to this outcome?  It could be (micro)fractures in the bottle.  It could be crappy bottle manufacturing on a handful you used for that batch.  It could be that a bunch of bottle banged together at some point and weakened the glass.  It could be too much priming solution was used.  It could be that the priming solution wasn't well distributed in your bottling bucket causing some bottles to get too much sugar, and other to not get enough.  It could be a resilient sacc strain (var. diastaticus) is in your equipment.  It could be a wild yeast (e.g brett), or a bacterial contaminant (as mentioned).

There are a lot of possibilities.  Are the bottles actually overcarbed?  Have you opened one at room temp (outside is best with gloves and eye protection) and seen the impressive gushing?  If it doesn't seriously gush out of the bottle then it may have just been a bottle issue, not a batch issue.

While testing a gushing bottle outside, pour some in a glass once the gushing slows down.  How does it taste?  Is it obvious contamination?


All of this. ^

10
I agree on a full/heavy bodied beer sometimes masking perceived carbonation. Same levels in a pils or cream ale, pretty apparent.

11
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 04, 2017, 12:07:20 PM »
German pils this weekend. 1.048/35 IBU. All Mittelfruh. No need to reinvent the wheel.

I need to brew another Pils here soon. Are you still using Barke Pils malt Jon? Is that 35 IBU with just a 60 minute addition?


Yeah, love the Barke malts, Frank. Gonna add ~ 20 IBU @ 60, the other 15 @ 20 mins. 1-1.5 oz at flameout.

12
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 04, 2017, 10:40:08 AM »
German pils this weekend. 1.048/35 IBU. All Mittelfruh. No need to reinvent the wheel.

13
Beer Recipes / Re: Bier de Garde
« on: December 01, 2017, 04:49:11 PM »
PS: My wife likes this style and has stated that from now on, our last name is pronounced "Bier de Garde" instead of whatever bastardization its usually pronounced as!

Haha! Martin Bier de Garde..... like that ring




Yeah, funny stuff. Would give the software a cool, European flair -  "Bier de Garde'nWater.  Supporter's version in Euros only."   ;D

14
All Grain Brewing / Re: Mash ph and mouth feel
« on: December 01, 2017, 11:49:41 AM »
I raise pH with baking soda regularly. Provided you use RO or distilled water, even a roasty stout ends up @ around 50ppm Na or less - which Martin says is perfectly fine. I've medaled on stouts a few times, so I guess it works ok.   :)

15
In red X I get a dark cherry flavor. So bing?

Same here - dark cherry. I also agree with liking it in some malty beers, not so much in a drier or hoppy beer.

Edit - As to the OP, sounds like some yeast derived ester as being likely.

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