Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - HoosierBrew

Pages: 1 ... 7 8 [9] 10 11 ... 444
121
Equipment and Software / Re: Bucket Hopper
« on: July 14, 2015, 06:00:45 PM »

122
Equipment and Software / Re: Cleaning Blowoff Tubes
« on: July 14, 2015, 04:38:23 PM »
Maybe a better option would be to get a large bucket, say 8 gallons, for yeasts that are likely to need a blowoff tube. Then stock fermcap-s as the backup plan.

You beat me to it, Phil. I ferment all my beers in 8 gallon wine fermenter buckets and haven't needed a blowoff hose since switching. That includes big beers, and also 3068 and 3787.

123
All Grain Brewing / Re: Another efficiency thread
« on: July 14, 2015, 03:07:29 PM »
This is why mash efficiency is the only number I care about. I know I lose .5 gallons to the kettle and .5 gallons to a given fermenter. All I care about is my preboil and og.

Same here.

124
General Homebrew Discussion / Re: An extremely important reminder
« on: July 14, 2015, 02:34:10 PM »
She could have health insurance and workman's comp and still have thousands of dollars in bills while getting only a fraction of her salary covered by WC. Sudden accidents/sicknesses are by far the biggest cause of personal bankruptcies.

Too true. It doesn't much matter that your copay is only 20% when the bills are in six figures.

+2

125
General Homebrew Discussion / Re: An extremely important reminder
« on: July 14, 2015, 10:03:57 AM »
Wow, that's terrible. I wish her a speedy recovery. Definitely a reason for us to all keep safety more in mind.

126
General Homebrew Discussion / Re: Fast ipa
« on: July 14, 2015, 08:22:16 AM »
As for gelatin, here is a tried and true method that will work every time. 
1.  Boil 350 mL distilled water for 5 min in small saucepan with lid on towards end to sanitize.
2.  let cool to around 150F, checking with sanitized thermometer.
3.  Add 1 tsp gelatin and put lid back on.  Let rest for 10 min to bloom.
4.  Gently swirl and pour into chilled fermenter/beer.  I add it to bottom of the keg prior to racking cold beer on top.  I give it a gentle shake to be sure it is all mixed well.  Then keg goes into fridge for a few days while carbonating and BLAMO!  Clear beer.

I tried a few different methods that worked pretty well, but this one has been bulletproof - effective every time and no jello chunks ever.

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

127
I'd imagine the syrup is a lot of sugar and very little actual prickly pear. Once the sugar ferments out you're left with not much fruit flavor.

+1.  If it were a puree instead of a syrup it might be a good purchase, but 'syrup' screams out lots of added sugar to me.

128
 ;D  Fantastic. Hard to top that one.

129
General Homebrew Discussion / Re: More color than expected
« on: July 13, 2015, 03:16:22 PM »
Don't trust the stores to maintain their machines. A TDS meter like this one is the only way to be sure you're really starting with RO water. After buying a meter I found that one of the stores I use was selling RO water out of a poorly maintained machine. It's good to be able to verify.

http://www.amazon.com/HM-Digital-TDS-EZ-Measurement-Resolution/dp/B002C0A7ZY

130
Yeast and Fermentation / Re: Denny's 50
« on: July 13, 2015, 12:34:52 PM »
I need to give this strain a try. I realize it probably depends on wort composition but does it attenuate on par with the usual california yeast strains?

Yep, it attenuates like Cali strains (for me) but leaves a full, malty mouthfeel.

131
Yeast and Fermentation / Re: Denny's 50
« on: July 13, 2015, 11:43:11 AM »
Most likely to ensure an appropriate terminal gravity by keeping the yeast healthy and chugging along at a slightly warmer temp as they finish their fermentation.  This can be very helpful on a high gravity beer. 

+1, and +1 to Denny's 50, also - great strain for American styles.

132
Beer Recipes / Re: malt character for pale ale
« on: July 13, 2015, 10:42:15 AM »
If I didn't back the munich and crystal off enough, I will continue to do so little by little on successive batches until it is to my liking. If nothing else, this will be me closer to my goal.

That's the best way to narrow down what you're after. I bet you'll like this version better !

Thanks! I ended up using equal amounts of Azacca and El Dorado for simplicity's sake. I believe you said the El Dorado is stronger so that may have been a misstep. Out of the bag, the Azacca seemed to have a much stronger aroma.

El Dorado is a little stronger, but it won't drown out the Azacca by any means. It'll be tasty.

133
Beer Recipes / Re: malt character for pale ale
« on: July 13, 2015, 10:34:55 AM »
If I didn't back the munich and crystal off enough, I will continue to do so little by little on successive batches until it is to my liking. If nothing else, this will be me closer to my goal.

That's the best way to narrow down what you're after. I bet you'll like this version better !

134
General Homebrew Discussion / Re: Fast ipa
« on: July 12, 2015, 05:44:05 PM »
If it were me, I would hold off until day 9 or 10 to transfer off the yeast.  I'd rather only get 3 or 4 days of dry hop rather than 7 without letting the yeast clean up after itself fully.

+1

135
Commercial Beer Reviews / Re: Miller Lite vs. O'Doul's
« on: July 12, 2015, 04:17:40 PM »
But the O'douls still had more flavor.

Next to Miller Lite, I don't doubt that, though.

Pages: 1 ... 7 8 [9] 10 11 ... 444