Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - HoosierBrew

Pages: 1 [2] 3
16
General Homebrew Discussion / Yep, it's NHC week.............
« on: June 13, 2014, 05:53:48 PM »



<    crickets chirp, tumbleweeds roll by   >

17
General Homebrew Discussion / Posting pics
« on: May 26, 2014, 09:23:01 AM »
Is anyone having trouble posting pics lately ?  I've posted pics before and cannot do it now. I have the same new beer pics on Flickr and Photobucket and neither will post. As always I'm clicking on 'insert image' and posting the URL in between the [img] and the other [img]. Scratching my head.

18
Commercial Beer Reviews / Victory Dirt Wolf IIPA
« on: May 09, 2014, 04:19:27 PM »
I picked up a 4 pack on the way home today. I've been resisting buying IPAs for quite awhile at the liquor store, because they're never as fresh as mine (obviously), and are more often than not overly crystally sweet, which I don't like with high hopping levels. But this store just got it in today, very fresh, and I have some IPA crazy friends who'd been bugging me to try it. So............. it's very good. Really similar to what I shoot for in IPA and IIPA - pale, well attenuated, drinkable, big hop flavor and aroma. Very West Coast.

Victory supposedly uses Chinook, Citra, Mosaic, and Simcoe for this one, a combo that could be really fruity if not blended properly. But it is blended properly. I made a few fruit bomb IPAs last year and hit the wall with that approach. But the hop character here is wonderful - the Chinook and Simcoe balance nicely with the Citra and Mosaic IMO, so you have plenty of pine together with citrus and tropical fruit.

But what makes this a really good IIPA IMO is the attention to the grist. It's mostly 2 row, with what can't be more than 5 or 6 % C40-ish, plenty of sugar to dry and attenuate. It's 8.7% abv and the alcohol is very well hidden. I suspect plenty of gypsum is used to dry the finish and make the hop character pop. Being a IIPA, it is EASILY more drinkable than many commercial AIPAs (ie., 6.5% abv-ish), which says alot. I will be buying this one again (when fresh).


19
Ingredients / Lagers Again
« on: March 20, 2014, 03:51:11 PM »
I'm just about to get a new lager fridge, to replace my old one that burned out a year and a half ago. Pretty excited about it ! So I'm gonna brew a BoPils to break the new one in, one of my favorite styles. My question is about the floor malted Weyermann BoPils malt. I used the standard Weyermann BoPils malt numerous times, but never the floor malted. Have you used it, and what were your impressions ?  I've heard mostly great things, but I either heard or read a report or two where the brewers felt that there were clarity issues with it. Any help is appreciated.

20
The Pub / A Snow Day?
« on: January 05, 2014, 08:38:56 PM »
You know it's been a pretty good winter storm when the hospital you work at basically closes, except for a tiny skeleton crew.  So I basically have a snow day tomorrow. We got a foot of snow in ~ 8 or 9 hours today.  Heaviest snowfall I've ever seen -blizzard conditions.  And to make things worse wind chills are to be -40F to
-50F tomorrow, drifting like a mother. Makes you wanna do a shot.......perfect idea.     ;)

21
The Pub / What's everybody drinking for New Year's Eve ???
« on: December 31, 2013, 05:12:53 PM »
The only "homebrew" I have ready tonight is my recent hard cider, which is stellar.  Had my gallbladder removed in the fall and that ordeal cost me a couple months of brewing time. That'll damn sure be remedied in 2014. So in the fridge I also have : Boulevard Tank 7
                                                   SN Celebration
                                                   Dragon's Milk
                                                   Goose Bourbon County
                                                   Chimay Blue
                                                   St Bernardus 12
                                                   Rochefort 10
                                                   Karmeliet Tripel

                                           NOT in fridge:
                                           Knob Creek
                                           Lagavulin 15

                               I usually have at least 2 or 3 of mine on tap on New Year's Eve, but it'll do.

                               Happy New Year everybody !!!!!!!!!!
                                           

22
Other Fermentables / Cider Tapping
« on: November 30, 2013, 04:31:08 PM »
Just tapped my recent cider. I used my LHBS early cider, which they get from a local orchard blended specially for hard cider.  So being the early, it is pretty tart which is a good thing. I fermented it dry ( .998FG)
with WY4766 and didn't fortify with any sugar, which I often don't (the juice had an OG of 1.046).  So the 4766 fermented very clean as usual, @ 63F this time, leaving no yeast character and was extremely tart before backsweetening.  I sweetened and tasted until I had just enough sweetness to be a slight counterpoint to the tartness. Very nice apple aroma and clean apple flavor - kind of like a cross between a Granny Smith and a standard cider. I don't think I've made a better one.

23
Ingredients / Weyermann Abbey Malt
« on: November 12, 2013, 06:43:46 PM »
Anybody ever use this stuff ?  I'm planning a Dubbel soon (somewhere ~ 1.068 -1.070 OG), and just planning out the grist. It says on NB that it's basically a 16-17L Belgian honey malt, high in residual sweetness. Obviously if it's anything like standard honey malt, a little goes a long way. I was leaning toward using 2 -3% of the abbey malt in the grist. Any advice is appreciated. BTW the grist would be :
                                             40% Belgian Pils
                                             30% Munich
                                             20% Dark Candi Syrup
                                             8% Aromatic
                                             2% Abbey Malt

                                             WY 3787 or 1762 (undecided)

24
General Homebrew Discussion / Brew Dogs Premiere
« on: September 28, 2013, 04:44:15 PM »
I'm watching the premiere of "Brew Dogs" ( based around the Scottish guys from Brewdog).  They're doing the first episode at Stone in San Diego. Nice.  Greg Koch figures pretty prominently, which is nice too. They're actually brewing a batch with Greg, so it attempts to be fairly educational. Pretty entertaining - hope it stays that way.

25
Yeast and Fermentation / Saison per Wyeast
« on: July 24, 2013, 03:59:00 PM »
Just tried my new saison, the one where I used 3724 fermented @ 90F per Wyeast's advice, to avoid the stall.  It worked well, getting to 1.004 FG in 11 days from 1.055. While I was happy with the much improved performance at the high fermentation temp, I was a little skeptical that I would like the flavor profile as much as the ones that took longer, but were done cooler with this strain. Let's face it, pretty much any other yeast on the planet (even Belgians) make a piss poor beer @ 90F.  No worries evidently. This is a great beer. Light phenols up front, followed by lemony, peppery spice - huge complexity. No fusels whatsoever, which would be a given normally with a hot fermentation. Far as I'm concerned, problem solved with this crazy yeast.  BTW, the Nelson I finished with are perfect with this strain.

26
General Homebrew Discussion / What Are You Drinking Tonight?
« on: July 19, 2013, 05:27:44 PM »
One of my recent Saisons ( OG 1058, WY 3711, Finished with Saaz) which I like very much, A couple 11.2 oz bottles of Duvel, and some locally made killer Cream Ale done by the awesome Sun King. Works for me !

27
Commercial Beer Reviews / Trader Joe's Prost
« on: July 05, 2013, 06:00:37 PM »
So my wife picked me up a six of Trader Joe's Josephsbrau Prost.  Allegedly a maibock. It is dated for use before 8/15 of this year, so should've been in good condition.  I kept my expectations pretty low, as I have no idea who brews it for them (unlike the Vintage Ale, which has a Unibroue cork in it).  This beer has decent head retention at best, looks and tastes like a stronger (7.4% abv) but very oxidized Sam Adams Octoberfest.  Has that nasty cardboard-y, unpleasant caramel flavor that you find in old, oxidized imports.  Very disappointing. Hofbrau has nothing to fear from this swill.

28
General Homebrew Discussion / Best Beers You Ever Brewed?
« on: June 26, 2013, 04:27:29 PM »
With all the debate lately on "best of" beer lists, thought I'd throw out the important list close to all our hearts.  Forced to pick, what are the 3 best beers you ever brewed ?  Not an easy choice, but I would say  :         
1.  IPA (2010) - I've made so many it's hard to pick, but this one was bittered with Chinook, finished with Amarillo/Cascade/Centennial/Columbus.  2 row, Munich, Biscuit, Crystal40.  Awesome.

2.  Tripel (2007) - I had a lot of batches in the mix then, which gave me the time to age it longer than I might have normally.  9%. I used WY3787 @ 65, then free rose from there. Smelled of peach, pear and Aromatic,  and went down like silk.

3.  "Bourbon Barrel" Oatmeal Stout (2009) - Used bourbon soaked oak chips in  my 7% Oatmeal Stout, which I had been tweaking for years. The bourbon and chips didn't dominate, just blended perfectly.

OTOH several others could have made my list, but it's fun to think back on.

29
Yeast and Fermentation / Belgian Yeast Blending
« on: June 20, 2013, 05:44:10 PM »
There is an article in the May/June Zymurgy on yeast blending.  I have been blending Belgian strains for years with really good results.  Just wondering if anybody else has a favorite combo/temp combo.  I'm brewing a Belgian Blonde this weekend (~1.068) and I'm leaning toward a WY3787/3522 combo started around 67F , allowed to free rise after  2-3 days.  Any thoughts?  Just looking for a new flavor profile.

30
General Homebrew Discussion / Goose Island Sofie
« on: June 07, 2013, 08:14:37 PM »
Found a couple bottles after work @ a local liquor store in Indy .  I haven't had it in close to a year. I forgot how much I like this beer . Very nice !  At the same place I found the Bourbon County a few months back, ie., a place I definitely couldn't have before.  Weird, but cool. Just not very trusting of brewing conglomerates and their track record.

Pages: 1 [2] 3