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Messages - HoosierBrew

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1216
General Homebrew Discussion / Re: Hop combo
« on: March 27, 2016, 06:18:11 AM »
+1. Looks good to me except for the Summit. Life's too short to use that crap.

1217
Beer Recipes / Re: Test #2
« on: March 26, 2016, 07:09:32 PM »
I'd swell it up and pitch it straight. As long as you ramp up after a couple days, the 3724 should have eaten a fair amount of sugar by then, enough so that the single pack will tear through the rest pretty easily. Works pretty well for me.

1218
General Homebrew Discussion / Re: Matching IBUs with different AA hops
« on: March 26, 2016, 07:05:08 PM »
Plus, I took dennys advice and tried Chinook in place of Magnum at same calculated IBUs and for me it's entirely different


Yeah, Magnum (or Warrior) vs Chinook (or Columbus) for 60 mins can have exactly equal IBUs but the quality of the bitterness is light years apart.

1219
Beer Recipes / Re: Test #2
« on: March 26, 2016, 07:00:34 PM »
Yep, got it to 64 before pitching. I'd only chilled it that much because my shaken not stirred starter was still a couple hours away from high krausen.

I've got an airlock on the bucket, but the lid is just set on top. Hoping that tomorrow morning there's a nice krausen forming with no signs of air moving through the airlock.

Just ran some numbers, managed 80.3% mash efficiency. Light years better than my old BIAB setup.


I bet it comes out good !

1220
Homebrew Competitions / Re: 2016 NHC
« on: March 26, 2016, 06:57:35 PM »
I realize it's nearly meaningless to most brewers but it's a huge milestone to me. Next year I'll be all in LOL


Not meaningless at all. It's never a lock to move one on, even when the beer's really good. Always feels good. I'm in a slump. gotta bust out next year !

1221
Beer Recipes / Re: Test #2
« on: March 26, 2016, 03:12:28 PM »
I'd try to warm it up to 65 before pitching if you can, Phil. Honestly, this one is a perfect candidate for a packet of Belle Saison dry yeast (or 3711). It'll get the job done in a heart beat, like 1.002ish, assuming you mashed low and long enough. If you give the 3724 a good 4 day head start before adding, you'll be pretty happy. Good luck.

1222
The Pub / Re: Muddy muddy muddy dull dull dull
« on: March 26, 2016, 10:22:15 AM »
I would put on the score sheet to stop putting mud the their beers. That should cover it.


Or that. Good call.   ;D

1223
The Pub / Re: Muddy muddy muddy dull dull dull
« on: March 26, 2016, 10:00:13 AM »
Let me rephrase my question. When one drinks a beer that is muddy muddy muddy dull dull dull, what does one say to the guy who is anxiously waiting to hear your opinion? Not "I wouldn't know where to begin to explain how you can improve your brewing process." If it's just DMS or higher alcohols, it's easy to say what he has to do...

Tolstoy said: “All bad beers are alike; each good beer is good in its own way.”  If you make a series of brewing mistakes your beer becomes much like a lot of other bad beers, that's for sure. But where to begin...



To me, muddy flavors can come from an overly busy grist (ie., too many malts), giving you a muddy, ill-defined malt character. Does this sound like some of those beers? And were the beers maybe underhopped/underbittered which made the beers seem dull? If not, dullness could definitely come from water issues. CaSO4 and CaCl2 (and even a small amount of table salt, calculated with software) make a big difference. Those are at least a few suggestions you could make, depending on how you perceived the actual problems.



Edit -  There could be pH issues as well, if it's not controlled properly. Software like Brunwater is a great way to predict pH accurately and control the flavor profile at the same time.

1224
Ingredients / Re: Sorachi Ace & Lemon Zest
« on: March 26, 2016, 08:09:28 AM »
There's nothing wrong with giving it a shot, but I personally think that Sorachi + lemon zest would be much better in a saison, where a tart, sort of lemony character is often welcome. I think more of pear esters and pils malt character in BGSA. My $0.02  .

1225
Beer Recipes / Re: I want to brew an Altbier
« on: March 26, 2016, 07:39:01 AM »
I have lost several afternoons in Düsseldorf, never to find them.


That is one of the items on my beer travel bucket list.    :)

1226
Beer Recipes / Re: Test #2
« on: March 25, 2016, 07:51:16 PM »
Good luck. Be sure to post how it comes out.

1227
Beer Recipes / Re: Test #2
« on: March 25, 2016, 07:36:04 PM »
I think 565 is a tad less likely to stall as quickly but will stall,too. The foil over the airlock helps. The two are supposedly (possibly) the two strains Dupont blends for their saison.

1228
Beer Recipes / Re: Test #2
« on: March 25, 2016, 07:13:13 PM »
The issue with 3711 is that I don't like it…at all. :/


I like 3724 much better myself. But after giving 3724 a few days to eat sugar and set its flavor profile, the 3711 takes a supporting role in terms of flavor FWIW. More there as a 'relief pitcher'.

1229
Beer Recipes / Re: Test #2
« on: March 25, 2016, 06:46:15 PM »
This is my second brew to collect data on my new batch sparge/cooler setup.

Kitchen Sink Saison (AKA, brew with what you've got.)
90% Briess Pale Ale Malt
10% Briess Flaked Barley
30 IBUs EKG @ 60 min
5 IBU fuggles @ 10 min

My fuggles have an AA of 3.3, otherwise I'd use them to bitter.

So here's the question for this brew, what sort of final gravity can I expect with Wyeast 3724? Plan right now is to mash at 146oF for 2 hours, to wring everything out of it that I can. Unnecessary? You tell me, that's why I'm asking.


I mash saison 147F/90 mins and have gotten 3724 down to 1.002-1.003ish. The trick is not to stall it. Drew's trick of covering the airlock with foil for the first few days helps , as 3724 is supposedly pressure sensitive. Definitely want to ramp it up after the first few days. Lately I've gotten back to waiting until the 3724 starts to slow down noticeably and pitching some 3711 (or even Belle Saison) to finish the job and prevent a stall. Keeps you from needing to ramp up so high and adds complexity, as 3711 is a beast that pretty much wants to finish at or near 1.002. Lots of approaches.

1230
Homebrew Competitions / Re: 2016 NHC
« on: March 25, 2016, 03:03:54 PM »
Very cool, Jim. It's all about the execution. Kudos !

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