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Messages - HoosierBrew

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106
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 22, 2017, 03:06:18 PM »
Picobrew pushes the “beer you can’t get can be made at home” narrative. Personally I think that is a bit stretch.


I agree. People should buy whatever the heck they want though.

107
Ingredients / Re: Pilsner Mail for an IPA?
« on: September 21, 2017, 02:09:16 PM »
You really don't need a 90 min boil even for pilsner malt.
A 60 min boil will be just fine, IME.


This. ^^

108
Beer Recipes / Re: cream ale
« on: September 20, 2017, 09:09:35 AM »
You may want to look into a Kentucky Common style beer because, from the description of your desires, it's in the ballpark (though usually a KC is not too high ABV). fwiw


Yep, beat me to it. Sounds nearest a KC.

109
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 19, 2017, 03:32:01 PM »
Man, that looks great!

110
Beer Recipes / Re: cream ale
« on: September 19, 2017, 03:28:32 PM »
Another $0.02 - it sounds like a good beer to me, but not necessarily a cream ale IMO. The grist is too busy, and the late hop addition out of place. It's closer to a good American blonde minus the corn.

This has done well in comps:

OG 1.048
FG 1.008
IBU 17-18 @ 60 mins

80% Rahr 2 row
20% Flaked Maize

WY1056 @ 60F

Mash 150F/90 mins


Easy peasy!



Edit - Just saw the carafa III. Thought it was a standard cream ale, not a dark version. I'd still simplify the grist. Just me.



111
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 10:29:59 AM »
Yeah, being the acid from apples, I prefer it, too. I guess I don't hit an unpleasant threshold in my additions, and I like cider fairly tart. Each his own though.

112
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 07:51:19 AM »
I agree, Dave. It's easy to get cider plenty tart with malic acid. Nothing wrong with experimenting, either.

113
Ingredients / Re: Polyclar Brewbrite
« on: September 17, 2017, 11:27:44 AM »
I break up the whirlfloc into smaller bits and powder, and then I put the PVPP on top of that in my bowl.  I don't try to mix those two together though because the PVPP is super light and almost wants to take flight.  At about 12 minutes to end of boil I mix in about 1/2 cup of boiling wort in the bowl and stir it into a slurry, then add it all back at 10min.



Pretty much the same thing I do.

114
Beer Recipes / Re: Belgian Pale Ale yeast
« on: September 16, 2017, 02:56:49 PM »
WLP090 San Diego Super?


It's basically a faster fermenting version of 1056. WY1272 fermented around 68F would give a slight fruitiness that might work well.

Edit - It flocs a little quicker than 1056. A couple days at 32F doesn't hurt either.

115
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 15, 2017, 06:24:15 PM »
I'm guessing this would be a Czech Premium Pale Lager.  Too much alcohol for a Pils.  Too hoppy for a Festbier.  Beats me, but it is tasty! 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."




Looks damn good, JT!

116
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 15, 2017, 03:58:40 PM »
American Amber...simple, elegant and perfect on a Friday afternoon




Sent from my iPhone using Tapatalk


Man, gorgeous beer. And I hope you're recovering from the storm well.

117
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 15, 2017, 02:26:23 PM »
Janet's brown ale.
I'll have to revisit this one for sure. I missed my OG, and believe it or not my LHBS was out of cascade and Centennial hops so I replaced those  with Palisade. It's light body, easy-drinking mildly hopped with a hint of roast and chocolate.

Cheers.

Sent from my SM-G930P using Tapatalk
Nice color! Time for me to make a brown ale soon.


Sent from my iPhone using Tapatalk


Same here. I'm doing AIPA and my tweaked version of Janet's Brown next. Love that stuff. Looks great, curtdogg!

118
The Pub / Re: Avery Brewing
« on: September 15, 2017, 11:00:57 AM »
Awesome pics. Thanks for posting!

119
Ingredients / Re: Hop Extract & 30 Minute Boils
« on: September 15, 2017, 10:58:35 AM »
CO2 extract (hopshot/resin) is not isomorized.

Is that what he's using?  I didn't see that.  And wouldn't the isomerization happen very quickly?
Most of the extract targeted towards homebrewers is Hop Shot or similar and needs to be boiled to isomerize the same as any hop addition. It doesn't isomerize instantly because it needs more than just heat - it needs to be in solution. And the stuff takes forever to dissolve. Even after a full 60-minute boil and extended hop stand there are still a lot of globules of extract floating around in the wort undissolved.

I did come up with a trick that seems to help the last time I used hop extract. I mixed it in with some DME to make a paste before adding it in. My plan was to increase the surface area of the extract to help it disperse/dissolve more easily. I still have some tweaks to do to improve the process, but I do feel that it made a significant improvement - there were a lot fewer globules left in the wort and the ones that remained were a lot smaller than usual.

I helped beta test Hop Shots years ago, so I'm very familiar with them.  But if homebrewers aren't finding isomerized extract, they aren't looking.  A quick Google produced at least 5 easily available sources, including Morebeer.
The ones I've seen have had a limited shelf life (2-3 months) and cost more for a small bottle than it costs for me to brew a whole batch of beer. If someone had a shelf-stable product at a reasonable price point (like Hop Shot), then I'd certainly try it out. That's probably why MoreBeer has discontinued carrying Isohop extract.


My thoughts too, Eric. I'm not paying that especially given the short shelf life. I'm happy to bitter with Columbus pellets (or whatever). I'm more interested in some of the steam distilled dry hop oils that are slowly popping up.

120
Ingredients / Re: Hop Extract & 30 Minute Boils
« on: September 15, 2017, 08:59:46 AM »
CO2 extract (hopshot/resin) is not isomorized.

Is that what he's using?  I didn't see that.  And wouldn't the isomerization happen very quickly?
Most of the extract targeted towards homebrewers is Hop Shot or similar and needs to be boiled to isomerize the same as any hop addition. It doesn't isomerize instantly because it needs more than just heat - it needs to be in solution. And the stuff takes forever to dissolve. Even after a full 60-minute boil and extended hop stand there are still a lot of globules of extract floating around in the wort undissolved.

I did come up with a trick that seems to help the last time I used hop extract. I mixed it in with some DME to make a paste before adding it in. My plan was to increase the surface area of the extract to help it disperse/dissolve more easily. I still have some tweaks to do to improve the process, but I do feel that it made a significant improvement - there were a lot fewer globules left in the wort and the ones that remained were a lot smaller than usual.

Nice trick. I agree that the stuff doesn't want to be soluble even at 60 mins.

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