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Messages - HoosierBrew

Pages: 1 ... 6 7 [8] 9 10 ... 862
106
All Things Food / Re: Tom is on
« on: November 23, 2017, 08:58:48 PM »
Looks great Bama!

107
Yeast and Fermentation / Re: Stout Help
« on: November 23, 2017, 08:48:28 PM »
Hard to go wrong with WY1028 for British style porter and stout. It attenuates well, probably comparable to 1450,ie., just a tad less than 1056.


Edit -  No tricks needed. It goes strong at 65-66F with the esters under control. It's a reliable, strong fermenter.

108
The Pub / Re: Left Hand Suing Whitelabs
« on: November 22, 2017, 12:50:41 AM »
Wow, hadn't heard. I'm curious to see how this plays out. I agree the Sacc Trois fiasco comes to mind. But though Left Hand hasn't had any more issues since switching yeast vendors, who's to say that wasn't from a likely thorough sanitizing of the brewery? Seems a tough one to prove. OTOH I'm not an expert on diastaticus either.

109
Ingredients / Re: Water Treatment - Questions on Reducing Alkalinity
« on: November 21, 2017, 03:32:12 PM »
What are you talking about? People love minutiae. That’s why they come here. That’s why so many people have read the link I posted. 

Yes HCO3 is reduced, not precipitated. You shoulda said that the first time.

Welcome to the wrong end of Wheaton’s Law! ✌️


Sent from my iPhone using Tapatalk


Just to be clear, are you really arguing with Martin about WATER ?  ;)

110
Commercial Beer Reviews / Re: Great Lakes Dortmunder Gold
« on: November 17, 2017, 01:05:49 AM »
Yeah, used to buy a fair amount of their Dort Gold. They've expanded at the expense of delivering quality IMO.

111
General Homebrew Discussion / Re: Black IPA, Citra and Mosaic?
« on: November 16, 2017, 12:14:41 PM »
If the dark moss hides the tropical taste, then perhaps tropical is not the way to go. I am planning a black IPA next week and have chosen hops to stay away from tropical or citrus flavors, and am going for earthy, piney and dank flavors instead because I think they will work better with the dark roasted flavors. I love Citra but am going with Columbus, Simcoe and Chinook on this one.

I did a black IPA last year, and went for earthy/piney/dank (Chinook, Galena, and Cascade)--it definitely played better with the dark malts. I fear that the super fruity/citrusy hops (such as Citra or Mosaic) would just clash with the rest of the beer.


I like the piney dank hops in a black IPA best as well.

112
Homebrewer Bios / Re: Howdy All
« on: November 12, 2017, 10:56:08 PM »
Welcome, Matt!

113
Commercial Beer Reviews / Re: Ayinger Oktober Fest-Marzen
« on: November 12, 2017, 10:54:46 PM »
Yeah, no doubt. It's an amazing beer.

114
General Homebrew Discussion / Re: Black IPA/CDA on nitro?
« on: November 12, 2017, 04:03:21 PM »
Not a fan of hoppy beers on nitro. Nitro is all about texture and mouthfeel. The thick foam chokes off the aroma.


Agreed.

115
All Things Food / Re: Dutch Baby
« on: November 11, 2017, 10:52:37 PM »
Man, looks fantastic. You definitely have some cooking chops, cooking lover to cooking lover.

116
Equipment and Software / Re: Acid cleaning draft lines
« on: November 10, 2017, 10:18:33 PM »
Quote from: narcout link=topic=30550.msg399243#msg399243

That's what I'm running now and have been pretty happy with it.

https://www.morebeer.com/products/ultra-barrier-silver-antimicrobial-pvc-free-beer-tubing-316-id-foot.html?site_id=5


Same here. Like it pretty well.

117
All Things Food / Re: Grilled BBQ Chicken
« on: November 09, 2017, 12:28:05 AM »
It’s remarkable how food can invoke such strong memories. The places visited, childhood, relationships, etc. 


Sent from my iPad using Tapatalk



No doubt. Edible nostalgia.

118
Commercial Beer Reviews / Re: Dirty Bastard - Ultimate Scotch Style Ale
« on: November 07, 2017, 07:44:07 PM »
I'm a big fan of Old Chub, too, but really like DB as well. Traquair is still my fave and IIRC still year round as Denny said. Could be wrong.

119
Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 05:26:07 PM »
Soy Sauce flavor could be Autolysis.  Just because your house stays at those temps doesn't mean it's fermenting at those temps.  Fermentation creates heat.  Your dry yeast could have been a little on the old side too.


^^  This
  But at 13 days from pitch to rack?  Seems a bit quick to be autolysis... any number of issues may be combining here...


I don't disagree, under normal circumstances with healthy yeast. I've just always associated a meaty, soy character to autolysis. Obviously it doesn't normally show up this fast - just thought if the yeast were old/in subpar shape, combined with trying to ferment a big beer with a warm ferment could have thrown yeast related off flavors, even autolysis if the yeast were old enough. Other factors may well have contributed.

120
Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 05:10:45 PM »
Soy Sauce flavor could be Autolysis.  Just because your house stays at those temps doesn't mean it's fermenting at those temps.  Fermentation creates heat.  Your dry yeast could have been a little on the old side too.


^^  This

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