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Messages - HoosierBrew

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1216
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 06:29:44 PM »
What we all need to remember is that this is a forum for advanced and beginner homebrewers. It must be a welcoming forum and we should all be disciples, in a way, for the homebrewing hobby. Every single one of us would like to see this hobby expand both in knowledge and in numbers of folks participating. We just need to be careful that, even if we think we know the best way to homebrew, we don't scare off people who can make PERFECTLY FINE BEER without having to study chemistry or micro biology.

The problem with this forum now, as it has been uttered over and over again, is that we are arguing about processes and putting doubts in people's mind that they could possibly  make good beer without following a narrow and defined path.

Honestly, had this been a forum I encountered in my early days of homebrewing I would have looked for another forum or given up all together. We are not answering peoples questions, we are bickering over process. And in some instances some are suggesting that you can't make good beer if you don't follow a precise and complicated process.

Those of you who like to point your fingers at the mods and say we are "digging in our heels" don't get it. we are charged with the task of making this forum work with many points of views, not one. We want to welcome new people in, not scare them away or convince them they need a chemistry degree to brew a batch of friggin' beer.

Re: Cloudy wort. My opinion is, yeah. You want clear wort. But, that doesn't mean that cloudy wort equals ruined beer. There are certainly reasons to want to have your wort clear. But if you just brewed your 3rd or 4th all grain batch and your wort is cloudy, that doesn't mean dump the batch and sell your MT.

Honestly, this is the last thing I am ever going to say about this because we just had it all out 2 weeks ago and I'm done explaining myself. If you don't get it, you ain't using yer noggin'.



Keith, I don't disagree with you, either. This also needs to be a welcoming place to ease new brewers into the hobby. Hopefully we can all  find a balance for new brewers and advanced ones, and keep the welfare of the forum in mind.

1217
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 04:28:54 PM »
I understand 100%, and agree.  I've posted elsewhere that the original presentation of information from a year ago came across as alienating and elitist, AND did a disservice to the process as a whole, AND is a big reason why it has taken so long for it to gain traction in the homebrewing community.  Couple that ridiculous mic drop with the attitude that came from many of those original folks involved in the paper, and there's no wonder why there is such a big push-back from our community.  I don't think this can be debated (unless it's to emphasize even more how poor the presentation was or how big of a disservice it did to the information).  I'm with you on that, completely!

....and that's where the story stops for some folks. (period)

...but...

To satisfy my own curiosity, and to prove those fnckers don't make better lagers than me, I started tackling what little things I could in my own environment to vet the silly process/findings.  A year goes by; tinker; brewed several of my worst beers ever during this time; tinker; brewed a few of my best beers also; tinker; I'm finally starting to come out of the woods (so to speak).  I'm starting to get a feel for how this puzzle gets put together and where the pitfalls are generally found - not completely, but I'm finding my way much easier now.  I'm producing beers now that are better than beers I was brewing a year ago, and their stability on tap is far superior than it was a year ago.  I'm down this rabbit hole and I know I can always go back, but I'm liking where this is leading me so I'll keep playing - I enjoy play time!

The single loudest voice from a year ago - Bryan - who came across as possibly the most snobby, elitist, arrogant, unhelpful, SOB I'd come across on brewing forums is still here.  I didn't have any interactions with him a year ago, nor did I want to.  I didn't want to tell him sh!t - not thanks, not eat sh!t, nothing!  And for some folks, that's the way he'll remain.  However, in my view, he turned himself around 180°.  He offers up any and all information he can; provides anyone with snippets from references that cost $$$; attempts to offer up advice in the process as best he can; has made many costly expenses to help promote these new findings and provide a way to deliver the content; and continues to frequent boards that, quite frankly, hate his guts and don't want him there.  Kudos to him for leaving his high tower and joining us working folk out in the community.

So there you go:
-It's a different path, blazed by elitists
-A path still full of potholes, ruts, and potential pitfalls
-A path still in need of much refinement
-Plenty of potential to go off course or lose the trail
-Movement is slow-going because of the roughness
-But the direction is becoming more clear, and the pace it picking up
-The path will be established in time, but some side-paths may need to be implemented
-In the end, the destination will be the same
-What will be different is how we got there and the memories we keep from our travels
-After all, it's not about the destination; it's about the journey.


Since the deraiI long since occurred, I'll weigh in. :) . I agree with the vast majority of this. A lot of people still have a bad memory of the initial approach. I was a critic myself as I'm sure many here remember. But this time around is a 180 in my eyes. A wealth of information (some of it at no small monetary expense, all of it at the expense of a ton of time and effort)has been given for our consumption. Whether we all choose to use it is irrelevant, much like info posted from other members never needs to be universally used and accepted. Personally, I am grateful to have this info posted because I believe it helps advance the hobby, much as other good info posted here has (ala Mark and others). I think a sizeable number of people here agree with me. But if you don't agree, I totally repect that. We're all brewing beer and get to do it the way that is most fun for us. And for the record, yes this IS fun for me, not some descent into crazy, obsessive madness  ;D.  As for Bryan , I give him kudos for being forthcoming and generous with his time and info.

1218
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 09:38:16 AM »
C'mon guys.  This seems like over-reaction and piling on for a post that was not far off topic as these threads typically drift. 

Here's how I saw the thread proceed: Does clear wort matter?  Maybe, but it might come with a hit to efficiency. Here's a way we get clear wort without a hit to efficiency.  Good Lord!  Stay on topic!!!

It gets old.

I thought we were trying to be better about this.

I don't have much to offer about clear wort.  Sorry.


I agree. Didn't really see anything that merited the response.

1219
Ingredients / Re: Hop aroma
« on: February 16, 2017, 08:36:59 AM »
On the topic of hop aroma, do people find that they get different hop character when dry hopping at different temps. It could be all in my head, because the difference isn't huge, but when I dry hop at lagering/kegerator temps, I swear I get more grassy flavors than dry hopping at room temperature.

Everything stated below is my own experience and is not a suggestion that it will work for you. If anything sounds fact-based then dismiss it because it is not:
I've personally experienced the same grassiness from cold temperature dry hopping, and I've concluded that it's simply a function of temperature and time.  Just like hop storage can be improved 10-50x by limiting oxygen, light, and freezing temperatures - but eventually they will lose their muster just like everything else.  So, I find that 5 days of room temperature dry hopping is equal to about 30 days of cold-serving temp dry hopping, which is to say that you'll find the same level and character of grassiness on days 1-2 at room temp dry hopping that you'll find in 1-12 days of cold-temp dry hopping.  As you move beyond those 12 days, the grassiness begins to fade away leaving the nicer characters of the hop; and by about day 30 at cold temps nearly all of the grassiness is gone leaving behind only the qualities you are generally striving for.  So, that said, when I keg hop my beers I will leave them at room temp (65-70) for 5 days before putting the keg into cold storage and that solves the problem for me.


Yeah, that's my feeling, too. I think you get through the grassy period much quicker dry hopped at room temp, which is why I do it most times. Just IMO, etc.

1220
General Homebrew Discussion / Re: Finally got a brew day in
« on: February 16, 2017, 07:19:07 AM »
Sounds like a challenging brew day, Frank. It'll be good !

1221
All Things Food / Re: Brussels Sprouts & Bacon
« on: February 16, 2017, 05:23:15 AM »
Oh yeah. I sautee the sprouts in olive oil, garlic, and balsamic vinegar, then top with bacon. Made many a brussel sprout hater change their tune.

1222
Homebrewer Bios / Re: New Member to AHA! - PA
« on: February 15, 2017, 09:52:43 AM »
Welcome, Paul! Wow, that's some resume. I'm sure you'll get peppered with questions and be a great contributor. Let's start here. As someone with a pro background, any advice for all grain homebrewers to improve their beers? What styles are your favorites?

1223
+1.  It probably wouldn't hurt if done right, but I wouldn't use a fermwrap to warm the beer up just to dry hop @ 68. You're upwards of 60F now - I'd save time and dry hop as is. I've dry hopped at temps from room temp down to 40F. At the cold end it takes longer to extract the oils than at room temp, but aside from that, I don't see any magical dry hop temp. It's just quicker at room temp. $0.02  .

1224
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 09:50:37 AM »
I just hit 50 a couple weeks ago. It was more wishful thinking on my part.   ;D

1225
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 09:39:49 AM »
Happy 38th, Denny!  Enjoy.

1226
Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: February 14, 2017, 08:50:20 AM »
When I put Martins recipe in brewers friend, it comes out to be like 22 SRM. Recipe says it should be in the 30s. Any ideas on what im doing wrong?

FERMENTABLES:
5.17 lb - American - Pale 2-Row (74.6%)
1.1 lb - Flaked Barley (15.9%)
10.6 oz - American - Roasted Barley (9.6%)

With head firmly screwed on this time: :D

Proportions look good; OG a little high but no worries.  As for the color discrepancy, it may simply be the malt choice you're using for the roasted barley.  For instance, Briess/American roasted barley comes in around 300°L (or ~400 SRM); whereas, Crisp/UK roasted barley comes in around 555°L (or ~751 SRM).  My instinct would be to use UK roasted barley for a classic Irish Dry Stout due to the geographic proximity of Ireland to Great Britain.  I bet if you substituted in Crisp roasted barleys in your brewing software you'll see that final SRM beer color discrepancy go away (or be greatly reduced).


Sounds right to me. I generally use a UK roasted barley for my stouts.

1227
Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: February 14, 2017, 07:55:17 AM »
I think he's asking about the color (SRM) discrepancy. I wonder if he entered his batch size into software. That recipe is darker than 22 SRM.

1228
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 14, 2017, 06:48:37 AM »
Great looking beers.

1229
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 13, 2017, 05:47:17 PM »
Man, that sounds good.

1230
All Grain Brewing / Re: Out of my comfort zone
« on: February 13, 2017, 09:17:31 AM »
Yeah, I wasn't sure it I should do Dawn or purple power and then dawn. 


The paperwork mine came with recommended what I posted FWIW. I'm 4 or 5 batches in on it and no purple foam or beer.

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