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Messages - HoosierBrew

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1
The Pub / Re: Mission Accomplished!
« on: Today at 05:56:21 PM »
Congrats! Gotta be a good feeling.

2
All Grain Brewing / Re: Whirlpool Brown
« on: Today at 05:53:59 PM »
Glad to hear it - makes a nice beer!  Sounds like more or less an American Brown ale to me. As for the saison, it all depends on what you like. I don't normally whirlpool hop them, but when I do it's with a lighter hand because I don't like to cover up the saison yeast character. But there are no rules unless we impose them on ourselves. If it sounds good, go for it! Sorachi and Lemon Drop are nice in saison, but Drew's 3711 saison with a light does of Citra is really nice, too. Go with what sounds good to you.

Big Kisses brother...  I feel like my beers have evolved to the next level. I guess im just on a journey at the moment to see what if not all styles can benefit from some whirlpool love...


My rule (at the moment) is to whirlpool beers where I want a moderate to high hop flavor. Beers with light hop flavor normally get late boil additions. No reason at all not to experiment, if nothing else just to find out what you like and don't .

3
All Grain Brewing / Re: Whirlpool Brown
« on: Today at 05:37:50 PM »
Glad to hear it - makes a nice beer!  Sounds like more or less an American Brown ale to me. As for the saison, it all depends on what you like. I don't normally whirlpool hop them, but when I do it's with a lighter hand because I don't like to cover up the saison yeast character. But there are no rules unless we impose them on ourselves. If it sounds good, go for it! Sorachi and Lemon Drop are nice in saison, but Drew's 3711 saison with a light does of Citra is really nice, too. Go with what sounds good to you.

4
All Grain Brewing / Re: 100% base malt for APA
« on: Today at 02:19:26 PM »
Cool. And even though it'd be a lot more in the British bitter camp, an all Maris Otter beer has great toasty malt character.

5
Clean. Sanitize. Push the sanitizer out with CO2. Prairie it to some level, say 10 to 20 PSI. You then have a sanitized, O2 free keg ready to fill. If it does not hiss when you pull the PRV before filling, you have a leak to find and fix.

I do this as well.



Same here.

6
All Grain Brewing / Re: 100% base malt for APA
« on: Today at 02:09:19 PM »
I vote Vienna or Golden Promise @ 100%. Either would be excellent.

7
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 26, 2016, 03:23:55 PM »
Beautiful pics. The oils from the orange peel probably are the culprit with the foam. Looks good anyway.

8
Yeast and Fermentation / Re: Possible Infection?
« on: June 26, 2016, 03:22:01 PM »
Another 'no worries' here. It'll be good.

9
Kegging and Bottling / Re: Cleaning my Perlick's
« on: June 26, 2016, 03:16:33 PM »
My SOP is to run very hot water through the lines and taps first thing after emptying a keg, to get rid of all the sticky/sugary deposits. Then I run Star San through, emptying the keg full of sanitizer and purging the keg in the process. I run BLC through the lines a couple times/yr.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 26, 2016, 02:16:13 PM »
Great looking beer. It's hot as hell today and the perfect beer for a day like today. Pretty much a helles, no?

11
General Homebrew Discussion / Re: Big Beers
« on: June 26, 2016, 09:27:06 AM »
I'll bump the stout IBU.

Steve, you're probably right, but dry is fine by me. Rather that than too sweet. Good advice tho



Honestly, even though there's no crystal, it'll have a fair amount of sweetness anyway in a beer that big, unlike a 1.040 Irish Stout.

12
The Pub / Re: Oregon
« on: June 26, 2016, 07:19:48 AM »
Awesome pictures. Enjoy!

13
General Homebrew Discussion / Re: Big Beers
« on: June 26, 2016, 07:17:01 AM »
I think they look good. Just personal preference, I'd probably bump the IBUs up a tad on the stout (to keep the sweetness in check). Either way they'll be good beers.

14
Kegging and Bottling / Re: Force Carbing and Kegs
« on: June 25, 2016, 11:31:11 AM »
This chart is handy. Use the temp of your beer to choose a CO2 pressure that leaves you in the green band for most beers. Leave connected for 2 weeks. There are other methods but this is foolproof and easy for a new kegger.

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

15
Drew, I'm curious to see what you think of the Yeast Bay saison strains.

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