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Messages - HoosierBrew

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1
Commercial Beer Reviews / Re: Spencer Trappist Ale
« on: Today at 06:34:40 AM »
I look forward to the dark sipper they apparently have in the pipeline.

+1.  Looking forward to that one.

2
Beer Recipes / Re: Ghost Pepper and Guava
« on: Today at 06:30:22 AM »
Man, there's no room for error with that chile. It's just plain stupid hot, and I'm a chile head - found out the hard way once (or maybe I should say twice  ;) ). If the pepper character in that beer seemed 'muted', they must've use a microscopic amount. This is a case where making a tincture and going a drop at a time is probably the way to go.

3
General Homebrew Discussion / Re: Just joined this forum
« on: May 23, 2015, 02:11:35 PM »
Welcome.!  Great bunch of folks here.

4
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 23, 2015, 06:34:04 AM »
I'm glad there are folks that think that way. I am trying to position Yellowhammer for that scenario. Aside from our main flagship beer which is a Belgian Wheat our other two main stays are both German inspired lagers (a hybrid "Altish" beer and a schwarz). I brew an IPA too, but mainly just for the tasting room.

I'd like to see more breweries do the same, too. Too many cookie cutter places doing the same average IPAs. I'd love to see more quality lagers.

5
General Homebrew Discussion / Re: State of home-brewing
« on: May 23, 2015, 06:20:06 AM »
As with any business, he needs to keep up with the times to keep afloat.  Survival of the fittest.  The shop in my town is booming with increase in sales of some astronomical value like 50% or something like that (I forget the exact number).  He's here for good or so it seems.  And it's a small town of population only like 30,000.  In the past couple of years he has basically doubled or maybe even tripled his malt and hop selection, so now I can run there for things instead of always having to order everything online.

Same here. My LHBS is noticeably busier than it was a year ago, and they even expanded to a second location. I'm a big believer in supporting your LHBS but ,with all the quality online options , it's on the LHBS owner to keep stocked on staple items, not sell room temp hops, etc.

6
Ingredients / Re: Rahr Pale Ale Malt
« on: May 22, 2015, 06:18:26 PM »
JT, I got a sack of it earlier in the year from Listermann's and have been very happy using it for all my 2 row needs. Really no comparison notes to pass along as its just my second sack of 2 row but I'm liking what I brew with it, unless you were actually talking about their pale ale malt and I have experience with that


I've used their pale malt several times. It is a tad darker and more malty sweet (comparatively) than their 2 row, but not so much so that I'd cut back much on Munich or crystal, depending on what you're after. It'd work great for American Amber, American Brown, or APA. I might cut crystal back a tad using it in APA. But I limit crystal in APA anyway.

7
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 03:41:23 PM »
Ok everybody, a real smh moment here. While I was taking a picture of the two beers to post, I realized that the gelatin fined beer is, in fact, clearer now. I guess it was just a time thing. Took a total of 3 days, and I would not be surprised if it continued to clear a bit more. Never got any sludge, but I suppose the goo has just caked around the dip tube and is holding steady. Thanks for all your help and insight even if it just came down to impatience!

Awesome. This thread just shows there are several ways to use gelatin. Enjoy !

8
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:51:39 PM »
FWIW, I remember making a beer where I used some flaked wheat - not a lot, under 1/2 lb. I wanted to clear it up a bit and used gelatin. It cleared the wheat protein haze completely out. I'm sure at higher levels of flaked grains it gets tougher.

9
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:25:51 PM »
Both times the gelatin was added to 1/4 - 1/3 cup room temp water and rested for 20 mins and then heated to 170F the first time and 150F the second. Yes the keg was at 35F for both additions.

That's pretty much what I do. Did you stir it into the keg? I stir it in, but very gently.

10
Commercial Beer Reviews / Re: Spencer Trappist Ale
« on: May 22, 2015, 12:14:17 PM »
  Maybe they were still working out their bottle-conditioning ratios.

That's what I think. The one I tried was not a gusher at all, but (per style) was heavily carbed. And excellent by the way. I could drink a lot of that.

11
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 11:47:16 AM »
What did you do with the gelatin - did you heat it with water first ?  And I assume the keg was cold when you added ?

12
I'll be brewing a Dortmunder tomorrow. Never brewed one, but I imagine it won't be too much different than a helles or a pils. I think I'm basically brewing the one from Brewing Classic Styles.

I brewed that one once - it was nice. I think I bumped the hops up a tad the second time and it came out more similar to DAB. Makes me want to brew one !

13
Yeah, I just went to their site and read up. That sounds great.

14
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats

Hops will be Styrian Aurora, and Wait-ti at various times.

This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.

Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days. 

Sounds great. Is the Dry Belgian strain a saison-type strain, too, or more Trappisty?  I haven't used either of these. Always looking for new saison strains to try, though.

15
Pimp My System / Re: Mill Prototype
« on: May 22, 2015, 09:25:20 AM »
Yeah, great build !

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