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Messages - HoosierBrew

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1
Yeast and Fermentation / Re: Imperial Rustic
« on: July 23, 2017, 03:06:42 PM »
I just kegged a batch of saison fermented with Imperial Rustic.  It has a pretty interesting flavor - tart and dry with a bit of citrus and maybe some bubblegum?

It fermented from 1.054 to 1.004, which is around 92% AA.  I'm looking forward to seeing how it tastes when it's cold and carbonated.

I pitched and held at 68 for two days, then let it rise to 74 over the next 4 or 5 days.  I think it was done some time ago, but I didn't get around to kegging it until today, which is 2 weeks from pitching.

The double cell count is nice; no starter for this batch.


I still have some bottle conditioned Rustic saison left, and I used basically the same temp profile and ended up @ 1.004 as well. It's a really nice beer.

Jon,

Do you remember what temp(s) you mashed yours at?


Though I've been step mashing a lot, this one was a straight 149F for 90 mins, Rob.

2
Homebrewer Bios / Re: New Poster, long time reader.
« on: July 22, 2017, 08:04:00 PM »
Welcome!  Great feeling to move to all grain. Don't ever hesitate to ask questions - there's lots of good help to be had here.
 

3
Commercial Beer Reviews / Re: Spencer Monk's Reserve (Quad)
« on: July 22, 2017, 04:35:34 PM »
Looks and sounds awesome, Pete!

4
Ingredients / Re: Nelson Sauvin - looking for feedback
« on: July 22, 2017, 03:45:03 PM »
Yeah for reference, it's definitely assertive but definitely no more so than Citra or Mosaic IMO.

5
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 22, 2017, 02:31:49 PM »
Great looking beers, guys!

6
Yeast and Fermentation / Re: Imperial Rustic
« on: July 22, 2017, 02:00:00 PM »
I just kegged a batch of saison fermented with Imperial Rustic.  It has a pretty interesting flavor - tart and dry with a bit of citrus and maybe some bubblegum?

It fermented from 1.054 to 1.004, which is around 92% AA.  I'm looking forward to seeing how it tastes when it's cold and carbonated.

I pitched and held at 68 for two days, then let it rise to 74 over the next 4 or 5 days.  I think it was done some time ago, but I didn't get around to kegging it until today, which is 2 weeks from pitching.

The double cell count is nice; no starter for this batch.


I still have some bottle conditioned Rustic saison left, and I used basically the same temp profile and ended up @ 1.004 as well. It's a really nice beer.

7
Ingredients / Re: Nelson Sauvin - looking for feedback
« on: July 22, 2017, 01:55:26 PM »
JT - I really like Nelson in APA and AIPA, and to me it's grapefruit with a white grape juice character. Goes well with most American hops IMO. It's stronger than say Cascade, Centennial, or Amarillo for example. I love it 50/50 with Galaxy. As for amounts, it's obviously subjective. On APAs and AIPAs, I get my IBU from a 60 minute addition of Warrior (APA) or Columbus (AIPA) and late character from whirlpool and dry additions. These are the last 2 hop schedules I did with Nelson, both with Galaxy. Both were stellar.

APA - 40 IBU Warrior @ 60, 2.5 oz EACH Nelson and Galaxy in a 175F whirlpool/steep (30 mins). 1.5 oz EACH dry in 5 gallons. 1.055 OG.

AIPA - 65 IBU Columbus @ 60 mins, 4 oz EACH Nelson and Galaxy in a 175F whirlpool/steep (45 mins). 3 oz EACH dry. 1.062 OG.

Hope this helps some. It's great with Simcoe or Chinook 50/50 for some piney balance, or other fruity hops as well.

8
It's everywhere here in Denver and it is very good but still not worth the price to me. I don't consider it to be much different from a lot of new school IPAs but that's just me. My buddies love the stuff but prefer the MPA


I'd like to try one. I don't doubt it's good but IMO there is a threshold of diminishing returns  on quantity, while losing more and more beer/wort to absorption. I wonder if anybody cpuld tell the difference if he used 1/2 - 2/3 of the late and dry hops. Maybe, maybe not.

9
Roughly 7.25 lbs of dry hops per barrel.

Melvin responded, "that is how it should look".

I have read that some breweries are using 4-5 lbs per barrel in their NEIPA. This is on another level. They are going to lose a lot of product to absorption. Those are expensive hops too, so do they distribute this (never had a Melvin beer)?


Wow.

10
Even I think that is too much dry hops lol

Sent from my XT1650 using Tapatalk





I agree. And that's saying something. Have to assume a typo. A good strategy IMO would be to bump the whirlpool additions to 6 oz each and drop the dry amounts to 4 oz each (equating to 9 oz whirlpool and 6 oz dry per 5 gallons - still a very hoppy beer). As written, crazy. :)

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 21, 2017, 10:04:35 AM »
Looks awesome.

12
Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 19, 2017, 04:52:38 PM »
Yes those were my only rests.

It's an odd mash schedule.  Is that what you typically use?

Did you take it right up from 134 to 170 with a boiling water infusion or did you bring it up gradually using some other method?

If you didn't spend some time in the more typical saccharification range (say between 145 and 160 - give or take a few degrees on either end) that could be the reason for your low gravity.


My thoughts, too. Would explain the low OG.

13
The Pub / Re: song title game
« on: July 19, 2017, 04:01:36 PM »
Sixteen Blue -  Replacements

14
General Homebrew Discussion / Re: Berry ale
« on: July 19, 2017, 03:23:21 PM »
Since I was part of the derail, I'll post a simple recipe. :)

OG 1.055
20 IBU Magnum @ 60 mins

80% 2 row or pils
20% Wheat Malt

WY1056 - clean and stays out of the way of the fruit character. Though for a Belgian touch, WY3522 held @ 64F for 3 days is
 nice too.

Mash 154F for 60 mins. Fruit will dry the finish further.

After 5 days in primary, rack onto fruit puree in secondary. I keg at 2 weeks in secondary. If bottling, verify FG.  Quantity of puree depends on the fruit used and personal taste. For 5 gallons, a 48 oz can of cherry or raspberry puree is a good starting quantity. 2 cans for milder fruits like peach or apricot can be a good idea. Brew it once, then adjust the fruit up or down next time.

At kegging, I add a small amount of extract first, then rack on top. Fruit extracts can vary greatly in their strength (and quality), so less is more until you learn the product.

There ya go.


15
The Pub / Re: song title game
« on: July 19, 2017, 03:05:40 PM »
Keep Your Eyes Peeled -  Queens Of The Stone Age

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