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Messages - HoosierBrew

Pages: [1] 2 3 ... 190
1
Yeast and Fermentation / Re: pitched S04 warm
« on: Today at 05:00:20 PM »
I am currently using that method to control fermentation temperatures in a water bath. When it hits 66F, I put in a frozen water bottle. When it hits 64F, I take it out.



+1. I did that for years. It works pretty well when you can budget time to monitor and change bottles.

2
Yeast and Fermentation / Re: pitched S04 warm
« on: Today at 04:51:06 PM »
I was just impatient since my chiller is very inefficient in the summer.



Here's what I've done in the past in the summer - freeze 4 or 5 (20oz ) water bottles, cool with your chiller until it cools to ~ its limit (ground water temp), remove the chiller, and add the sanitized frozen bottles. You'll need to stir to keep a steady temp reading. It'll get you a few extra degrees of cooling. I've cooled to 60 or 62F this way.

EDIT - You need to be sure to remove the chiller when it hits its limit though, because at that point the steady temp going through the coils is actually resisting/slowing down your cooling the wort any further.

3
Yeast and Fermentation / Re: pitched S04 warm
« on: Today at 04:28:49 PM »
+2.  No worries. I've done that before in the past. You wouldn't want to wait until you get healthy krausen activity to drop temp that much, but 4 hrs shouldn't give you any issue.

4
Ingredients / Re: Equinox Hops
« on: Today at 04:19:12 PM »

I tried an Equinox single-hopped beer from one of the vendors at NHC. The main aroma that jumped out was "gasoline". Not kidding. Did not come through so much in the flavor, but it was definitely there.

That is not a ringing endorsement. That'll officially make my test batch 1 gallon, instead of a split 5 gallon batch. Thanks !

I love the smell of gasoline. Is that weird?

I'm assuming (hoping) it's a weird crop/harvest thing. The growers' track record of developing those other hops is pretty strong. I can't believe anybody would release a hop where that character showed up with any regularity. Has my curiosity piqued now !

5
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: Today at 03:53:16 PM »
Beersmith does not adjust the ibu values of the pre aroma steep hops when you do an aroma steep.  I suppose you could duplicate the boil hops as a steep addition in the software, but I don't bother with that. 

If you steep in the 140-160 range, not much bitterness is added from any of the hops.  If you steep at a temperature less than 194F, you should adjust the steep utilization factor.  The default is 50% and this is for 194F.

Don't be afraid to add 20-40ibu as a steep addition.  I don't perceive much extra bitterness from a 60 minute steep at 160F.  For example, the beer I'm drinking now calculates 87ibu.  20ibu is from the steep.  Extra ibu from the boil hops being steeped was not calculated.  The beer is not rough at all.  I would call it medium smooth bitter, but still pretty hoppy and flavorful.  If I drank it blind and had to guess the ibu, I'd guess 50.     

+1.  I think it's just 'IBU numbers' and not much noticeable bitterness even at 170-175F. To me it's really hoppy but yet 'softer', less coarse hop character as compared to the same number of IBUs in a traditional finishing hop boil schedule.

6
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: Today at 03:23:16 PM »


Thank you, I can certainly say I learned something today!

Yeah, the info on 1056 especially. Never knew about the Ballantine connection, or the possible reasons for its cold tolerance.

And here I was swirling around in the diploid, polyploid and Aneuploidy, feeling like I've entered the wrong classroom :o

Must've been sitting next to you in class.  ;)

7
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: Today at 02:50:25 PM »


Thank you, I can certainly say I learned something today!

Yeah, the info on 1056 especially. Never knew about the Ballantine connection, or the possible reasons for its cold tolerance.

9
Ingredients / Re: Equinox Hops
« on: Today at 10:47:22 AM »
I tried an Equinox single-hopped beer from one of the vendors at NHC. The main aroma that jumped out was "gasoline". Not kidding. Did not come through so much in the flavor, but it was definitely there.

That is not a ringing endorsement. That'll officially make my test batch 1 gallon, instead of a split 5 gallon batch. Thanks !

10
Beer Recipes / Re: A better light lager?
« on: Today at 09:35:14 AM »
+2 to corn and/or rice and maybe even WY2007 (or similar).

11
Ingredients / Re: Equinox Hops
« on: Today at 08:47:44 AM »


My mom always said i was "Very Unique".  Time to fire her!

Looks like my mom is out of work too  :D

12
Ingredients / Re: Equinox Hops
« on: Today at 07:58:23 AM »
We have a bunch at the HBS i work at.  They sounded great until i read the last descriptor.  "green peppers".  I do NOT want Green Peppers in my beer. Of course id ont like green peppers but it just doesnt sound good to me.  I will probably still try them at some point.

Jeff

Hmm, hadn't heard that one. My LHBS has them too, and the guys there like them a lot. I'll give it a shot and report back.

13
Ingredients / Equinox Hops
« on: Today at 07:37:09 AM »
Equinox (HBC366) is another newer variety I want to use soon - anybody use these yet ?  They were evidently developed by the people who developed Citra, Simcoe, and Mosaic and are high AA (14-15%) with a very high oil content. I read a description of citrus/tropical/floral/herbal - sounds pretty interesting to me. I'm assuming pretty IPA-appropriate. I think I read SN uses/used it in an IPA.

14
Kegging and Bottling / Re: kegging and oxidaiton
« on: Today at 05:19:54 AM »


The key phrase in your argument is "attention to detail."  Most brewers intentionally or unintentionally change multiple variables when they encounter a brewing problem. 

Wrong inference - I lengthened my siphon hose and paid more attention while I racked afterward. No other processes were changed. So by my count, racking is one variable, not multiple ones  ;) . Problem went away. Since we clearly disagree (nothing wrong with that whatsoever) I will post no more on this topic. Nothing gained.

15
Extract/Partial Mash Brewing / Re: IBU Calculation
« on: July 09, 2014, 05:13:24 PM »

It's getting tougher and tougher to use clone recipes.

I think the brewers are becoming more tight lipped as competition increases. At least a few that I have tried to chat up lately have been.

It doesn't stop at breweries. Austin Homebrew is very protective of their hundreds of clone recipes and MoreBeer seems to have pulled all the recipe sheets for the brewmaster series beers.

Yep. I think most of the brewery 'recipes' are reasonably close, but not always an attempt to be a true clone. And I can understand that, to a big extent. Though Denny's new book looks pretty legit. I need to brew something from it, like maybe the La Cumbre for starters.

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