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Messages - HoosierBrew

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1
Equipment and Software / Re: Battery powered brew stand?
« on: Today at 05:24:27 PM »
And I bet they'd figure out how to get off the island - attach some pontoons to the thing and pedal it home. Brewing all the way.   ;)

2
Equipment and Software / Re: Battery powered brew stand?
« on: Today at 03:35:37 PM »
That'd be a fair amount of peddling for one of your Barleywines, Mort !  Maybe Tour De France - caliber.    ;D 

3
Homebrew Competitions / Re: NHC
« on: Today at 03:26:24 PM »
Hey, we're all adults, in a way.

I may be aging, but I am not maturing.

Well said, sir.

4
Equipment and Software / Re: Whirlpool Rest
« on: Today at 12:58:08 PM »
You got me. Crystals are verboten

Yeah, you get the caffeine but the flavor is ..ummm.. subpar.  Some might say s@#^^y.

5
Homebrew Competitions / Re: NHC
« on: Today at 12:50:14 PM »
Nice job !  Very impressive.

6
The Pub / Re: 23 things homebrewers are tired of hearing....
« on: Today at 10:59:11 AM »
That is freaking hysterical !   #5 is extra good.  Everybody who has ever homebrewed can relate.

7
Ingredients / Re: Fruit in 2ndary
« on: Today at 08:21:10 AM »
+1 to ~ 2 weeks.  Obviously, check until you get FG. But I'd put those cherries in a paint strainer bag (or similar) - raw fruit generates a buttload of pulpy junk.  Sounds good though - sort of Ommegang Three Philosopher's style.

8
All Grain Brewing / Re: Mash efficiency survey
« on: Today at 08:13:51 AM »


"60% of the time, it works every time"

:D

9
General Homebrew Discussion / Re: emerald hops
« on: April 15, 2014, 05:37:43 PM »
It looks as though Emerald hops also go by the name Smaragd hops. I saw that in 2 or 3 spots on the net. Named after the German word for 'emerald'.

http://www.brew-dudes.com/smaragd-hops/4972

I've used a lot of hops, but not this one (yet).  It sounds interesting - It's bred to be similar to Hallertau Mittelfrueh, so the floral notes are there, but it's described as fruity and spicy as well.

10
Beer Recipes / Re: Thoughts on another IPA
« on: April 15, 2014, 04:49:29 PM »
+1. I think it looks like a pretty good recipe to get what you're after. Personally, I'd keep the CTZ as a dry hop. It belongs with the dank, piney thing you describe. I'll dry hop an oz of it sometimes (for 5 gallons), along with citrusy/floral/fruity type hops. Nice job !

11
Homebrew Competitions / Re: NHC
« on: April 15, 2014, 03:59:33 PM »
Nice glasd

Sent from my SCH-I545 using Tapatalk

Well now I have to get the twin out. I like the bear better. He looks like he'd mess you up while the lion is yelling for mommy.



Sucks about your beers. Getting good feedback at least feels constructive, not getting it not as constructive. I've been there. BTW, I'd pick the bear too - he looks like he's ready to go.

12
All Grain Brewing / Re: Mash efficiency survey
« on: April 15, 2014, 03:43:33 PM »
I use a rectangular cooler (Denny style), mash and sparge roughly equally, sparge 190-195F, and get 78-80% efficiency on most beers. I used to get 68 -70% before getting grain double crushed at the LHBS , and finally getting a mill.

13
All Grain Brewing / Re: Thanks for turning me on to 60 Shilling!
« on: April 15, 2014, 02:46:22 PM »
For the reduction, you pull that off the first runnings and get it boiling, but then you go ahead and start your sparge right?  Otherwise you are continuing your mash for the time its boiling.  Then pour the reduced wort into the boil pot?

Yep, pull the first runnings ( I pull a gallon, then reduce it to under a qt) and reduce while you drain, sparge and boil as usual. Saves time.

14
Ingredients / Re: Dry hops Prior to Finished Fermentation
« on: April 15, 2014, 11:05:25 AM »
Was Stan's method to simply dry hop in secondary?

I don't think he was really advocating for one method or another.  He was pointing out that dry hopping before the beer was removed from the yeast will produce different results than dry hopping with the beer on the yeast.  It's up to each of us to try it and decide which method is appropriate for us.

I'd go so far as to say it's up to each of us to decide what is right for each particular brew. different results = different tools in the toolbox.

+1

15
Ingredients / Re: Dry hops Prior to Finished Fermentation
« on: April 15, 2014, 10:25:54 AM »

I actually tried dry hopping in secondary after reading Stan's article in Zymurgy. I had dry hopped after high krausen for years and felt that I got good results. So I was a little skeptical that it would be worth the effort, but I did a split IPA batch and compared dry hop character. I liked Stan's method better and have done it since. But as said, it depends on what you like and look for in your hop character.
Was Stan's method to simply dry hop in secondary?

It was to dry hop when the beer was fermented out (ie., pretty clear) in secondary - to be away from the majority of the yeast.

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