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Messages - HoosierBrew

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1
+1. I like my fine mesh spider but I found pretty quickly that the drop off in utilization is reduced greatly by stirring gently inside the spider during the boil. Really makes life easy to contain the hop matter when I brew an APA or especially AIPA though.

2
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 03:57:00 PM »
I'm amazed you have that level of foam in a 14.25% beer. Looks good.

3
Equipment and Software / Re: Fermenter Recommendations
« on: Today at 03:54:40 PM »
  No glass in this house thanks.


Yep, been there, suffered the consequences. Over the broken glass.

4
General Homebrew Discussion / Re: 30m boil help
« on: Today at 03:30:23 PM »
Only thing I can think of is not adjusting the hopping for the lower utilization of a 30 min. boil.

That's the only thing that makes sense. Otherwise I'm at a loss.

5
Beer Recipes / Re: New Orleans Stout - Where did I go wrong
« on: Today at 02:58:38 PM »
I remember getting a 19 on something (long time ago), but the comments were at least helpful. And in hindsight, correct. That score pissed me off and helped make me a better brewer.

6
Equipment and Software / Re: Fermenter Recommendations
« on: Today at 02:53:52 PM »
I guess I'm missing out on the fun...I don't have the time or inclination to watch fermentation!


I loved it when I started! But that was a lot of batches in the rearview. I couldn't care less now.

7
Equipment and Software / Re: Fermenter Recommendations
« on: Today at 02:46:25 PM »
Another vote for buckets. I have tons of these 7.9 gallon wine fermenter buckets. Plenty of headspace for 5.5 gallon batches. I rarely if ever need to use a blowoff hose using these.

http://shop.greatfermentations.com/product/7-9-gallon-fermenting-bucket/plastic-fermenters

9
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 09:40:13 AM »
Yeah, those are awesome looking beers.

10
All Grain Brewing / Re: pH Effects?
« on: Today at 08:53:47 AM »
Wow, nice 'workaround'. Good info, Jeff.

11
Beer Recipes / Re: New Orleans Stout - Where did I go wrong
« on: Today at 06:42:00 AM »
Never having brewed with chicory root, I can't speak for its impact or the quantity used. But if the beer were overly bitter I'd think they could've used that as a critique pretty easily. I agree that an infected bottle makes a lot more sense. Regardless, shame on them for being unprofessional a-holes while offering nothing as constructive help to boot.

12
General Homebrew Discussion / Re: 30m boil help
« on: Today at 05:54:33 AM »
OK, so I kegged this 30m saison...  Everything seems fine however, I will say with my BJCP cred I do think the shorter boil created a maltier beer.  Definitely something a person would want in a helles and maybe not so much in a saison.  It is still nice and dry/crisp but has dare I say something along the lines of "IT".  Further experimentation required and maybe this is an isolated thing, but at this point I really gotta suggest anyone chasing after IT at least has to try a shorter boil or a deliberately lower intensity boil to see if they get similar results or to see if if I am off my rocker.  I have an IPA on deck and then a NGP and plan to employ same technique and will update thread... 


Did the saison attenuate as expected? Interesting info.

13
Yeast and Fermentation / Re: Imperial Yeast
« on: Today at 05:23:46 AM »
Kegged my saison recently and I think Rustic is definitely of Blaugies descent.  Very happy.  Yes, the can popped a bit but I am still in shock...  The amount of yeast Imperial puts in the can is incredible.  I do think the "extended aging"/me not rushing to tap added some smoothness and dare I say a slight tartness or sourness that I do not recall when tapping at day 7.  A little more funk if you will. 


Awesome. Thanks for the info. Great news !

14
Great looking recipe, Rob.

15
General Homebrew Discussion / Re: Mash Temps
« on: August 23, 2016, 04:27:47 PM »
You should be able to get that down to 1 degree or less with enough gentle stirring.

Yep. I don't have trouble getting a uniform mash temp. I wonder about Visor's thermometer.
  Oh sure, blame the inanimate object ;). I learned a very long time ago to never place total trust in anything that has moving parts, which includes thermometers. I typically use a floating thermo and a lab thermo rubber banded together with the sensing bulbs parallel [and some of you thought you were anal]. The two meters register about a degree and a half different so I split the difference. I also do stir more than I should if HSA is taken into consideration. My point is that I suspect what takes place in my mash tun is pretty typical of what takes place in almost everyone else's mash tun, and that is that we're not achieving the degree of temperature control that we'd like to believe we are getting, and yet for most brewers the beer turns out quite drinkable, at the very least. If you can dial your mash temp in to within 1/2 a degree without busting a gut, cool. If not, don't sweat the petty stuff.
   And FWIW, my brew day is never less than 6 hours and batch sparging hasn't significantly shortened it, but it has improved yields and is a lot less dickin' around than fly sparging.




I'm definitely not ever convinced that my thermometer reads exactly accurately (though Thermowerks makes nice products). But it reads accurately and consistently enough to help me make good beer. It's just that when I read that you're reading "10 or 15 degrees difference in areas only a few inches apart, although usually it's closer to 5 or so degrees", it generally makes me think it's one of two things:  1/ Mash not stirred thoroughly enough, which seems to not be the case here, or   2/ Thermometer inaccuracy. I meant no offense by it whatsoever, but I've brewed for over two decades and am able to reach a mash temp within a degree F in maybe 5 minutes of gentle stirring each time. I was just puzzled.

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