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Messages - HoosierBrew

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1
Ingredients / Re: Carafa in a Stout?
« on: July 31, 2015, 11:00:53 AM »
  I tend to get kind of an ashy flavor in roasted beers sometimes, I always wonder what causes that. Could it be the malt? pH?

Most often pH IMO. You can mash a stout or porter at 5.3 and find the roast character harsh or acrid, but mash the exact same beer at 5.5-5.6 pH and find the roast much mellower and enjoyable. The high acidity of black malts gets softened enough to be pleasant at the higher pH. Try it sometime !

Nice: pH I was going to talk about next: 5.5 sounds like a good target. Water wise what's good Sulfate/Chloride levels for a stout?

I think I'll brew two beers, a Guinness one and one with the Caraffa III + Oats that I'll age on cocoa (maybe coffee too) in a hope to get a smooth chocolate flavor.


I like to start with Black Balanced or Black Malty in Brunwater and make subtle changes on following batches if need be. Both sound great !

2
Ingredients / Re: Carafa in a Stout?
« on: July 31, 2015, 10:53:30 AM »
  I tend to get kind of an ashy flavor in roasted beers sometimes, I always wonder what causes that. Could it be the malt? pH?

Most often pH IMO. You can mash a stout or porter at 5.3 and find the roast character harsh or acrid, but mash the exact same beer at 5.5-5.6 pH and find the roast much mellower and enjoyable. The high acidity of black malts gets softened enough to be pleasant at the higher pH. Try it sometime !

3
Ingredients / Re: Carafa in a Stout?
« on: July 31, 2015, 10:28:59 AM »
If you want a Guinness clone, you should stick with the Guinness formula...70% pale, 20% flaked, 10% roasted.

Yep, simple and good !

4
Kegging and Bottling / Re: Massive Head, Minimal Carbonation in Keg
« on: July 31, 2015, 09:37:06 AM »
Thank you HoosierBrew and hopfendundmalz. That table is boss! But now one thing that has never been explained to me well: How long do you leave it hooked to the tank with that much pressure?

If using the faster methods (30psi at 36F), do I just hook it for a day and let it rest without CO2 pumping?

Using the chart , I leave the keg connected at the set pressure- the beer will only carbonate until it reaches equilibrium with the pressure set on the regulator. At a week it'll be partly/mostly carbed, at two weeks fully carbed. After two weeks it'll have reached equilibrium, so no further carbing. No worries.

EDIT - After fully carbed, if the regulator pressure is a higher pressure than you get a good pour at, you can back the pressure off until you get done pouring. Just be sure to set the regulator back to your carbing pressure at the end of the day to preserve the right carbing level.

5
Kegging and Bottling / Re: Massive Head, Minimal Carbonation in Keg
« on: July 31, 2015, 08:34:32 AM »
+1.  This link has a pressure temp chart that will help you fine tune your carbing based on the style of beer you brewed - it's still the best way to accurately carb a keg. Good luck.

http://www.kegerators.com/carbonation-table.php

6
Beer Recipes / Re: What to brew?
« on: July 31, 2015, 04:57:38 AM »
+1 to the APA. Also, a simple blonde ale, an amber ale, or a kolsch of sorts would all be possibilities.

7
Ingredients / Re: Where to buy online Iodine test?
« on: July 30, 2015, 05:35:33 PM »

In all honestly, I don't ever do iodine tests. Malts these days convert without issue.

Yep. And the iodine test is unreliable at best. Waste of time.

8
Commercial Beer Reviews / Re: 10 Barrel Joe IPA
« on: July 30, 2015, 10:34:37 AM »
I have stopped buying IPA in cans or bottles, as it all tastes "dead" to me anymore.  I only seem to enjoy IPAs fresh out of a keg.

I'm pretty much there myself, unless I know it to be very fresh. I prefer my IPAs out of the keg against most bottled or canned ones.

9
Pimp My System / Re: Poolside Brew Shed
« on: July 30, 2015, 08:46:09 AM »
Welcome. Looks like it's gonna be a really nice build. Be sure to post the final results !

10
General Homebrew Discussion / Re: Dumping a batch
« on: July 30, 2015, 08:20:45 AM »
I have no problem dumping bad beer or giving away good beer if I just don't care for it.

+1

11
It's another crazy summer with no potential brewdays on the horizon, so I'm pulling an all-nighter tonight to get this batch started so it's ready for tailgating this fall:

Red Hoptober Lager:
3 gallon batch
1.055 OG
32 IBU

90% Red X
10% Pils (mainly for an enzyme boost)

Mash 149F x 90 minutes
Amber Bitter water profile

32 IBU Sterling at 60 min
2oz each Sterling and Motueka at 170F x30 minute hop stand

WY2278 Czech Pils

If it works out, I might try this grain bill as an Alt with more bittering and less finishing hops.

Sounds like a good beer. I tried a friend's Red X homebrew recently and liked the malt character quite a bit. Still haven't brewed with it yet, though.

12
Yeast and Fermentation / Re: Fermentis W-34/70
« on: July 30, 2015, 06:59:24 AM »
I think I read it on Kai's site that a 36 hour lag time is normal for most lager fermentations. So 44 hours isn't all that far off. Personally, I like to see signs of fermentation at 12 hours, or the next morning after brewing if I can help it.

+1.  I see airlock activity on lagers at ~ 12-16 hrs normally, but I know 34/70 (and other dry yeasts) are slower to start. Should be a good beer anyway.

13
The Pub / Re: Hangin at Yellowhammer
« on: July 30, 2015, 04:14:34 AM »
In guessing he's right handed ;)

Yuck yuck.

Right arm is the "grain shoveling arm" - left arm just balances the shovel... ;)

Funny stuff - 'bout choked on my coffee.   ;D

14
Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« on: July 29, 2015, 02:46:35 PM »
And I've started adding them back in my porters becasue I was finding them smooth to the point of insipid without the black malt.  There are no rules.

I'm with you, Denny. I like a little black patent in most of mine.

15
All Grain Brewing / Re: water profile for special bitter?
« on: July 29, 2015, 12:36:27 PM »
I think you definitely want to get the sulfate up there for a special bitter. If not full on 'Pale Ale', I'd want sulfate 200+.  I like 250ish.  5.4 pH for me for beers where I want the hop character to have a presence.

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