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Messages - HoosierBrew

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1216
I haven't used them yet, but here is where I got my varietal hop extracts:

http://www.farmhousebrewingsupply.com/ibu-injectors/


Are these the ones you use for late or keg hopping, I assume?
Right. I've tried late hopping with the generic hop shot and got no significant hop flavor or aroma from it.



Cool. I'll be picking up a few varietals to test out. Thanks, Eric!

1217
I haven't used them yet, but here is where I got my varietal hop extracts:

http://www.farmhousebrewingsupply.com/ibu-injectors/


Are these the ones you use for late or keg hopping, I assume?

1218
I think experiments/exbeeriments are great for the hobby, as long as the experiment process is explained well, and that we take it as it should be - not as gospel but as a data point. In my mind, enough similar data points performed in a coherent fashion constitute a likelihood in my mind. Not always. I also like reading the posted professional literature and studies as well as a means to decide what I feel is applicable/feasible, or just for the sake of knowing. But what trumps it all for me is using my senses to eval my beer. After all, I don't drink studies or experiments.

1219
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 31, 2017, 05:21:26 AM »


I also have been thinking about it for my hoppy beers from the perspective that the slight yeast activity will consume the oxygen introduced from the dry hops (in a hop bag) and then the aromas aren't being blown off since the gasses are being trapped in the beer.  I don't know how much that would matter, but it would seem to me that not blowing off that aroma would be better than having it leave the beer.


Yep, like I posted, I'm pretty encouraged by the results on my hoppy beers. Seems to be a pretty ideal way to purge the keg and the O2 from the hops, without letting the aromas blow off.

1220
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 07:25:36 PM »
I don't have the spunding valve on it until I transfer to the keg, usually with 6 points left or so.  I guess that maybe you could do what you are saying, but I don't know that the yeast would play nice at that pressure through the main ferment.  Additionally, you might get krausen up in the valve if the keg is too full and then you'll have to deal with that.

Are you looking to ferment under pressure, or capture the end of it to scrub oxygen and carbonate naturally?


Yeah, same here. Overlooked that he said from day one. As said, you don't know how a given strain will tolerate pressure from the get go (some do), but also you'd have a keg full of yeast and gunk. Waiting until there are a few points left gives the best results.

1221
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 06:59:10 PM »
Misread, Tommy. Not on day one, no. You'll end up with way too much yeast in the keg. Transferring to another keg with ideally 4(or
A tad over) points of extract left will leave enough extract to scavenge and carb without having a keg full of trub,yeast, and gunk.
 

1222
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 06:46:41 PM »
Is there any noticeable difference/improvement in the spunded beers?


I will say this - I keg hop American styles, and the hop character seems to stick around much longer. Noticeably so. It comes as no surprise to anybody I'm sure that hop character is easily oxidized, and the active yeast from the end of fermentation is there to scavenge the keg. The idea transfers to any beer and serves to prevent degradation of quality from oxidation IMO.

Disclaimer- these are only my non scientific observations. I see definite merit here though.
 

 

1223
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 05:59:22 PM »
1.7 would be pretty near perfect for some of my beers.

Oh yeah, for bitters that's a sweet spot. I like around 2.4-2.5 for most beers, with the outliers being obviously bitter on one end and Belgians on the other.

1224
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 05:35:49 PM »
I've been tied up with extra work hours/kid activities, so in spite of being a DIY guy, I went lazy and bought the Morebeer one. Its only drawback is its gauge which is limited to 15 psi. Great for lagers, not so much for ales. Luckily I had a spare 30 psi gauge in the garage and put it on the valve instead. Now I like it really well. Word to the wise - leak check it thoroughly. My first batch using it wouldn't hold full pressure until I found a small pinhole leak on the bottom. Tightened up all connections and it's ready to rock.

https://www.morebeer.com/products/ball-lock-qd-adjustable-pressure-valve-wgauge.html
 

12 PSI at 45 degrees won't work? May take a while to carbonate, but I've not had issues with cask ale carving naturally at cooler temps.

Sure, 12 @ 45F works great. But 12 psi on an ale that's finishing up at 68F only nets you a fraction of those CO2 volumes. The IPA I just brewed peaked at 17 psi in the spund ( I raise temp to 68F-ish after 3 days at 63F, then kegged on day 4). That works out to around 1.7 volumes. I need to keg my ales a little sooner next time, all temp dependant of course. 10-12 psi for lagers is great though.

1225
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 30, 2017, 05:15:34 PM »
Pretty looking beer regardless. I bet it doesn't last long.

1226
Ingredients / Re: Brewtan B
« on: January 30, 2017, 04:02:08 PM »
We're hoping to get the results form the EB experiment sometime in the next month.


Curious to see it!

1227
If the water looks, smells and tastes fine, I say brew away, Frank. The grain will be fine.

1228
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 03:54:29 PM »
I've been tied up with extra work hours/kid activities, so in spite of being a DIY guy, I went lazy and bought the Morebeer one. Its only drawback is its gauge which is limited to 15 psi. Great for lagers, not so much for ales. Luckily I had a spare 30 psi gauge in the garage and put it on the valve instead. Now I like it really well. Word to the wise - leak check it thoroughly. My first batch using it wouldn't hold full pressure until I found a small pinhole leak on the bottom. Tightened up all connections and it's ready to rock.

https://www.morebeer.com/products/ball-lock-qd-adjustable-pressure-valve-wgauge.html
 
 

1229
No

1230
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 12:26:46 PM »
Don't be a dick!

This is what we need more than more forums, mods, departures, or bans.

Also, if someone else is being a dick, that doesn't mean you get a free pass to be a dick too.



^^^^^ Luckily since there is no court order that everyone post a response to every post, this just might work.  ;)


Also, Pete, well done. And vaguely disturbing.

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