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Messages - HoosierBrew

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106
Ingredients / Re: Grains that you don't crush
« on: June 18, 2015, 10:12:07 AM »
OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today.  Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.

Yep.  I mash roasted grains now while controlling pH and make better beer than when I steeped those grains and didn't control pH very well -  by a mile.

107
Ingredients / Re: Grains that you don't crush
« on: June 18, 2015, 06:36:18 AM »
I typically do not crush any flaked grains (oats, maize, wheat) and just add them to the mash directly being sure to stir them in well. 

+1

108
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 18, 2015, 06:18:33 AM »
I guess I just don't get the very existence of the award. Unless they are brewing entries together as a club or choosing as a club which beers to enter what is the point of giving an award to a club based on how many of its members won medals on their own? I don't think people should boo when the winners are announced, they should boo when the category is announced.

Ha!  I love it!   ;D

+2  I feel the same.

109
The Pub / Re: If I could bother my friends here for a little help...
« on: June 17, 2015, 04:47:35 PM »
Another vote here, just in case the first two didn't take. As the Chicagoans say, "Vote early and often".   ;)

110
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 17, 2015, 11:53:06 AM »
I recently made a Helles at the Green Dragon and the Peltier Chips failed on the chillers. As a result, the WL835 German Lager X fermented out at ~75*F, no pressure.  The resulting beer, that I call "Helles?" is surprisingly clean and true to intent. A touch of ester but nothing like I was expecting. 

Yep. The first couple years I brewed were on a shoestring college budget, so I brewed in rubbermaid tubs with frozen water bottles for temp control. So I brewed several 2124 lagers managing temps this way. I was surprised how well the beers came out. Not quite like a freezer with a Ranco, but there is some room for error with that yeast.

111
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 17, 2015, 05:45:46 AM »

I haven't run the data yet on an xBmt you participated in comparing wlp800 fermented at 50 vs 66, no pressure... plan to get it published on Monday-- 40+ participants from NHC!

I am looking forward to seeing these results.

+1.  I'd like to see something similar done with WLP830, which is known to ferment fairly clean at warmer temps.
The possibilities are endless! ;)

You do a great job,man !

112
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 17, 2015, 05:20:29 AM »
I haven't run the data yet on an xBmt you participated in comparing wlp800 fermented at 50 vs 66, no pressure... plan to get it published on Monday-- 40+ participants from NHC!

I am looking forward to seeing these results.

+1.  I'd like to see something similar done with WLP830, which is known to ferment fairly clean at warmer temps.

113
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 16, 2015, 05:37:59 PM »
I knew about fermenting ales under top pressure, but I had never heard of anyone fermenting lagers at 65F using this method

From what I understand, it's SOP at many, if not most, of the macro lager breweries.
Jason Pratt from Miller Coors said they ferment at 2 bar! Those are some robust fermenters.

Wow!  Robust indeed.

114
Beer Recipes / Re: English ipa
« on: June 16, 2015, 05:05:20 PM »
I would leave out the wheat as well and actually go with 90% MO, maybe 5% crystal and 5% Munich with noble hops and ferment with WY 1968

+1.  And I'd definitely drop the Simcoe and go with all British hops, especially EKG late. 40-60ish IBUs. 

115
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 16, 2015, 04:13:38 PM »
I knew about fermenting ales under top pressure, but I had never heard of anyone fermenting lagers at 65F using this method

From what I understand, it's SOP at many, if not most, of the macro lager breweries.

I've heard similar, too. Definitely would explain the macros' ability to crank that stuff out so quickly (and at those volumes).

116
Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 16, 2015, 03:21:50 PM »
Sounds more fitting for a porter.

117
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 12:28:24 PM »
You will want a lot of plumb and raisin character so if it were me, and I wasn't going to use dark candi, I would dump the caravienne and bump up your special b.
+1.  FWIW, I like ~ 10-12% dark syrup and 5% special B. Love the dark fruit character.

Not that I don't enjoy those flavors, because I have had plenty of Belgian beer and enjoy all of it, but I guess this recipe is more a nuttier, brown Belgian ale if that makes sense. Calling it a Dubbel was bound to stir the pot a little.

I have plans for more authentic Dubbel/Tripel/Quad style beers but for this one I guess the Dubbel designation may not fit. Belgian Strong Brown Ale?

 There's plenty of room for good Belgian type beers of all types. I'm sure it'll be good !

118
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 12:16:51 PM »
Why the acid malt? Acid malt is used primarily to used to adjust pH on very pale beers. You not need it here, in fact it could totally screw with your pH.

You will want a lot of plumb and raisin character so if it were me, and I wasn't going to use dark candi, I would dump the caravienne and bump up your special b. I don't think you will need the aromatic malt either, since you are using a lint of Munich already. When you design a recipe be sure that each of your ingredients have a purpose and know what they will do to your beer, otherwise don't use them. Often times simpler is better. Most of my recipes do not use more than 2 or 3 malts, with a few exceptions.

+1.  FWIW, I like ~ 10-12% dark syrup and 5% special B. Love the dark fruit character.

119
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 16, 2015, 12:08:10 PM »
I have to say as someone who grew up in Indiana where every school played in the basketball tourney with no size categories (remember the movie Hoosiers?), the term Basketball State Champion was cheapened when they finally did go to a size based tourney. It ain't what it used to be, I don't follow it anymore. Just my $0.02.

I don't follow it anymore either, Jeff.  It ruined it.  I'd add though that Hickory High still got to play 5 against 5 when they played Muncie.
Bobby Plump's Last Shot was an institution in Broad Ripple, still there I think. An Indiana reference for sure.

Yep, still there to my knowledge. A few new brewpubs and tasting rooms as well.

120
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 16, 2015, 11:43:57 AM »
I have to say as someone who grew up in Indiana where every school played in the basketball tourney with no size categories (remember the movie Hoosiers?), the term Basketball State Champion was cheapened when they finally did go to a size based tourney. It ain't what it used to be, I don't follow it anymore. Just my $0.02.

I don't follow it anymore either, Jeff.  It ruined it.  I'd add though that Hickory High still got to play 5 against 5 when they played Muncie.

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