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Messages - HoosierBrew

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121
you say to tossed the grains in, poured 150 degree water and walked away. did you stir well before walking away? this is a recipe for dough balls which will kill your efficiency. did you notice any dry areas when dumping your grain?

30% efficiency suggests not mixing the grains and water sufficiently.

My thoughts, too

122
So crush, pre heating and mash pH all seem to play a huge role. Nothing new there. 

Yep. I'd add having your system dialed in (in terms of volumes) to the list, too. When you can drain the first runnings at the volume you calculated each time, and then drain the sparge water for the correct total preboil volume, you've drained all the sugars possible out of the tun for your system. More sugars in the pot = better efficiency.

EDIT - Even draining out volumes spot on doesn't overcome a coarse, crappy crush though. That's the big efficiency killer.

123
Beer Travel / Re: RV Trip 2015
« on: June 12, 2015, 06:55:39 PM »
Sounds like an awesome trip, Frank!

124
Equipment and Software / Re: 5 gallon Igloo mash tun is best for me?
« on: June 12, 2015, 04:33:57 PM »
This link will tell you how much grain and strike water can fit in a given cooler. Scroll down to  'Can I Mash It'.

http://www.rackers.org/calcs.shtml

125
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 12, 2015, 04:28:10 PM »
Think I got my cloudy beer issue solve....gelatin really works!



Nice looking beer! Yeah, gelatin works like a champ.

126
Ingredients / Re: Mashing in dark grains??
« on: June 12, 2015, 11:56:20 AM »
Thats one way to limit harsh astringency that can be added by the darker malts, but is not always necessary as you have seen in previous batches. If you are treating your water with water software, when you hit the correct mash pH, you will also avoid those harsh flavors. There will be a lot of responses here and most will tell you to experiment. I made great dark beers for a year before I started treating my water, and never separated the dark grains. Its really a combination of things that lead to the astringency, kind of a perfect storm of things going wrong. Separating the dark grains will eliminate one aspect of that perfect storm, making it less likely
+1 - Personally, I include them in my mash from the start and target a mash pH of 5.5-5.6 for roasty beers, and 5.4 for brown ales. I have tried adding them at the end of the mash as well as cold-steeping them. In the end, I didn't see an advantage that warranted the extra step.

Whatever you decide on with your procedure, stick with it and make your recipe adjustments from there.

Yep, that's my process, too.

127
The Pub / Re: If I could bother my friends here for a little help...
« on: June 12, 2015, 09:04:00 AM »
Done !  And I could be talked down to a 12-pack.  ;)   Looks like you're killing it so far.

128
General Homebrew Discussion / Re: keys to a crisp lager
« on: June 12, 2015, 09:00:19 AM »
Outside of controlling tannin extraction you are right, we're talking about final pH rather than mash pH. But many of us at the homebrew level aren't adjusting finished pH. I know many of us (myself included) just use software like Brun'water or Brewer's Friend to determine our mash pH and then letting that drive the finished beer pH. I know that if I set my mash pH to the 5.3 range for lagers I get the result I'm looking for, just like I know if I mash at 5.5-5.6 I get the results I like on a porter.

You could certainly dose the batch with lactic or phosphoric post-ferment to adjust pH as needed, but if you have your recipe dialed in the mash pH does tend to drive the finish pH.

+1

129
Commercial Beer Reviews / Re: pFriem Blonde IPA
« on: June 11, 2015, 04:09:49 PM »
I agree, it's gotta be drinkable. If you don't want another, it's a failure. 

130
Commercial Beer Reviews / Re: pFriem Blonde IPA
« on: June 11, 2015, 03:19:12 PM »
That sounds good, man. It's cool how the style is evolving. Drier and more drinkable is a good thing to me. Still a lot of sweet, thick, caramelly ones in the stores, though.

131
All Grain Brewing / Re: Using Mint
« on: June 11, 2015, 11:53:13 AM »
And I wasn't trying to discourage somebody from experimenting with ingredients or techniques - I do it all the time. But aside from the Stone chocolate mint stout that was arguably pretty decent, every other mint beer I've tried was not something I'd want more than one of, if that. Doesn't mean somebody shouldn't try it to see what they think, though.

132
Yeast and Fermentation / Re: Mixing yeast
« on: June 11, 2015, 11:29:04 AM »
Yep.  Brewing a simple Patersbier tomorrow and will be using a blend of WY 3787 and 1214.  Yeast blends can really help your beer stand out in a crowd.

Yep                                         

133
Yeast and Fermentation / Re: Mixing yeast
« on: June 11, 2015, 10:05:00 AM »
I've done it lots of times, with good results. I actually have a saison ready now that used 2 strains. IMO those 2 strains would blend together nicely.

134
All Grain Brewing / Re: Using Mint
« on: June 11, 2015, 04:53:23 AM »
Im in the process of planning a steam beer and the hops should give a sorta of minty aroma off of it(this is what I've read.) I like the sound of a twist of mint, so i was wondering if putting a few mint leaves at the end of a boil will push a minty smell.

I'd advise you to find an anchor and try it first.  You might be surprised at how there's really no mint flavor.
+1 - I've gotten some of that "mint" character from certain hops, but it's not like spearmint or peppermint. It's more of an herbal thing - reminds me more of Ricola cough drops or horehound candy. And I get none of from the Anchor in my hand right now. The bittering has a nice bite to it, and there is some herbal hop character, but the flavor is primarily driven by pale malt and fermentation character.

+2.  It's not a spearmint/peppermint character. I think you'll like your beer a whole lot better without using any mint.  My $0.02.

135
All Grain Brewing / Re: Westvleteren Beer Color
« on: June 10, 2015, 04:42:55 PM »
Man, just had a Rochefort 10 last night.  Up until then it had been a few years for me.  Why have I waited so long?  Even at one year in the bottle, that beer is off the hook delicious!

Yeah, it's pretty fantastic.

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