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Messages - HoosierBrew

Pages: [1] 2 3 ... 791
1
Ingredients / Re: Hallertau Blanc
« on: Today at 12:48:13 PM »
I ordered from YVH, will probably do 1oz at 60, 1oz at 20, 2oz at 10, 2oz at whirlpool, 2oz dry hop at high krausen and then 2pz dry hop in keg


As for the late hop amounts, it's all personal preference. But an oz @ 60 (being a fairly low AA hop) won't net you many IBU for IPA level bitterness. $0.02. .

Yeah might just bitter to ~45-50 IBU with magnum at 60



Sounds like a plan!

2
Yeast and Fermentation / Re: Yeast washing
« on: Today at 12:11:14 PM »
Note to self.... never type into Google images "yeast infection" while eating lunch.


Working in the medical field, I can imagine the image wasn't very appetite friendly.   ;D

3
Ingredients / Re: Hallertau Blanc
« on: Today at 11:39:29 AM »
I ordered from YVH, will probably do 1oz at 60, 1oz at 20, 2oz at 10, 2oz at whirlpool, 2oz dry hop at high krausen and then 2pz dry hop in keg


As for the late hop amounts, it's all personal preference. But an oz @ 60 (being a fairly low AA hop) won't net you many IBU for IPA level bitterness. $0.02. .

4
5. Sometimes simply reversing the lid so its facing backwards does the trick.


Yep, meant to add that one, too !
A corny has a front and a back?  Is there a preferred direction to install the lid?

Good call!  Sorry, I forget most folks use ball lock.  Pin lock kegs, which I use, have a definite preferred direction for closing the lid since the posts are on one half of the lid (whereas on ball lock they are opposite each other).


Ah, got it.  Mine are all ball-lock.


Mine are all ball lock too, but I have a few pretty old school ones with a single hard plastic carrry handle that only lets the lid close in one direction. I'll try to post a pic later.

5
Ingredients / Re: Hallertau Blanc
« on: Today at 10:55:03 AM »
If you're gonna single hop an IPA with it, plan on using a lot (I know, big surprise coming from me). It's a nice hop with a subtle white grape character, but it is still a Hallertau offshoot, ie., low AA, low oil content, subtle flavors. I like it, though.

6
5. Sometimes simply reversing the lid so its facing backwards does the trick.


Yep, meant to add that one, too !
A corny has a front and a back?  Is there a preferred direction to install the lid?



There are few variations - some of mine have a lid that can only close in one direction (without hitting the carry handle). Others have lids that can be closed in either direction.

7
General Homebrew Discussion / Re: Brewversary 39
« on: Today at 07:12:16 AM »
Damn, I only started in 1992.  Thanks for making me feel young again.



Same here! Makes me feel like a newb.

8
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 21, 2017, 04:56:47 PM »
Depends on the hop varieties (alpha acid), but on average about 8oz per 5 gal. batch give or take.



Great to see ya post, Ron. Hopefully the brewery is doing great!

9
General Homebrew Discussion / Re: Brewversary 39
« on: March 21, 2017, 10:23:35 AM »
Whoa, congrats!

10
Kegging and Bottling / Re: Bleach solution to kill yeast?
« on: March 21, 2017, 04:23:00 AM »
If the bottles are reasonably clean then the easiest way to ensure yeast death is heat, either in a hot wash in your dishwasher or dry heat in the oven.

I use bleach to clean my bottling equipment after bottling anything with a mixed fermentation because I use the same equipment for bottling clean beers. I use one tablespoon of bleach to one gallon of water and let it sit for twenty minutes. Then I rinse with hot water and then another soak with hot water and a crushed campden tablet for twenty minutes. Then a cold water rinse. So far no problems with bottle infections in clean beers and no bleach flavor carryover.

You could do the same for your bottles although I'd probably just rinse the bleach solution out with hot water. I take the extra steps to remove bleach because plastic is porous.
Heating 62 bottles (for a 6 gal. batch) in the oven would be a PITA and would not be kind to a plastic fermenter.  :(

I like your bleach solution formula and hot water rinse for the bottles and the extra campden tablet soak idea for the fermenter.  Thanks


In the oven, it would obviously take more than one batch for that many. I still prefer it to wet sanitizing, each his own.  Not getting the 'not kind to a plastic fermenter' argument, though. They stay in the oven for an hour (capped with foil), get cooled thoroughly(often overnight), then filled.
I dunno Jon, would a PET plastic BMB not deform in a 240*F+ oven?  Maybe not but I'd sure be nervous.


I was speaking strictly of sanitizing glass bottles. Of course a BMB/oven combo would be bad. Sorrry for the confusion.

11
General Homebrew Discussion / Re: It begins...
« on: March 20, 2017, 06:17:59 PM »
I talked with one of the Omega Labs owners at a presentation to our club and as a startup, it is hard to take issue with Omega essentially taking "an offer you can't refuse", to be able to bring greater financial stability to its business and assure a quicker larger outlet for its product...though, yes, I am not happy that it did so, but I take issue with the bully not the bullied.  I don't have a problem with NB selling out, just that I feared that the market forces of A-B might be so great that it would result in adverse results for the homebrewers and the LHBS.

Take it to the extreme and it might be malts or hops that are next "cornered".  Likely not, but some unexpected adverse result could be felt to the hobby.  But, if you think it has brought a better situation to the fore, then good for you.  I tend to be "concerned" about the big guys controlling things in my life - but this one isn't causing me to lose sleep over it, just to be a bit saddened.


Yeah, I agree with all of this. In and of itself, not releasing kit recipes (though pretty common place) doesn't signal the apocalypse. But you don't need to wear a tin foil hat to believe that there's possibly/likely a long term plan to slowly monopolize ingredients and supply chains through exclusivity. Hope I'm wrong. But I'm probably not.

12
Kegging and Bottling / Re: Bleach solution to kill yeast?
« on: March 20, 2017, 03:58:45 PM »
If the bottles are reasonably clean then the easiest way to ensure yeast death is heat, either in a hot wash in your dishwasher or dry heat in the oven.

I use bleach to clean my bottling equipment after bottling anything with a mixed fermentation because I use the same equipment for bottling clean beers. I use one tablespoon of bleach to one gallon of water and let it sit for twenty minutes. Then I rinse with hot water and then another soak with hot water and a crushed campden tablet for twenty minutes. Then a cold water rinse. So far no problems with bottle infections in clean beers and no bleach flavor carryover.

You could do the same for your bottles although I'd probably just rinse the bleach solution out with hot water. I take the extra steps to remove bleach because plastic is porous.
Heating 62 bottles (for a 6 gal. batch) in the oven would be a PITA and would not be kind to a plastic fermenter.  :(

I like your bleach solution formula and hot water rinse for the bottles and the extra campden tablet soak idea for the fermenter.  Thanks


In the oven, it would obviously take more than one batch for that many. I still prefer it to wet sanitizing, each his own.  Not getting the 'not kind to a plastic fermenter' argument, though. They stay in the oven for an hour (capped with foil), get cooled thoroughly(often overnight), then filled.

13
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 20, 2017, 03:52:19 PM »
Great looking brew! Need to try 021 sometime.

14
All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 11:52:50 AM »
Again I agree.  For maximum efficiency, it is indeed critical to drain every drop of wort out of the first runnings before sparging.  This includes tilting the mash tun to get everything out.  Takes a few more minutes but it's worth it.  Those who only drain off like 80% of the first wort before adding sparge water are losing efficiency.  That's a fact.  I'm a good to the last drop guy myself.


Again, I agree, too. Gotta get all the first runnings when possible.

15
Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 11:15:04 AM »
You don't have to wash it to reuse it.  I just pour the slurry into a sanitized container and keep it under beer in the fridge til I reuse it.

^^^This is the most successful way of reusing yeast - bar none!  It's also very easy and quick to boot.




Yup. Same thing I do.

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