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Messages - HoosierBrew

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1216
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 11:22:25 AM »

Lodo oatmeal stout is on deck for Sunday which means fermentation days 5-7 will be over a weekend, so I'm hoping I can spund this one.



What are you targeting as mash PH out of curiosity? I'm really curious to get some feedback on a low O2 stout. I love my recipe and am thinking about brewing it up lodo style fairly soon.

1217
Perhaps not an opinion as much as a practice that I doubt is popular. As a bottler, I fill my bottles right to the top so that the beer is almost touching the cap. Almost no headspace. Hard to say if it makes any difference as I haven't done side by side and I'm sure the variability of cap ingress probably wouldn't allow me to conclude anything anyway. Not sure if it makes any difference but it isn't hurting anything as far as I can tell.


Kelsey McNair (multi NHC medalist) does this on his hoppy beers for comps, believing that the reduced/eliminated headspace helps the aromas hold up better. I don't know of any hard science on the idea, but don't see any problem with it either. O2 ingress is obviously gonna happen over time, but maybe in the short term it's helpful. Maybe not. When I bottle hoppy beers from keg, I do the same.

1218
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 07:43:24 AM »
The beer is delicious and wonderfully pound-able. I've never had a pale ale that drank like water (in a good way) like this does. A bit dangerous, really. I don't know if I'd push SMB above 40 ppm, though.



 My experience with the APA I made was pretty much identical to this. Good APAs are generally poundable, but this one was on a whole different level. Went down like water. Tell me, how well did your late hop character hold up? This was the first keg of APA maybe ever where I didn't feel the need to add extra hops to the keg as the aroma dropped off. The aroma barely (if at all) dropped off. Very encouraging on all counts.

1219
Ingredients / Re: Malt choice
« on: January 11, 2017, 05:41:55 PM »
I'd pick the C45, Caramunich 80, or Caramunich II - any could be used in a large number of styles.


Edit -  Or you could use the peated malt for traction if your driveway gets icy. I just wouldn't put it in beer under any circumstances.  :)

It's good to carry bucket of peated malt, a shovel, and a blanket in your truck during the cold winter months.


Maybe there'll be a run on it come the next big snowfall.  "Buy our peated malt - it's better than kitty litter".   ;D

1220
Kegging and Bottling / Re: Tips for Bottling from Keg
« on: January 11, 2017, 05:04:23 PM »
I want to bottle some beer out of a corny keg for an upcoming event.  I am horrible at doing this and have no counter-pressure gun device available.  Could I simply de-pressurize the keg, pour the beer into the bottles via a cobra tap, and then add some priming sugar?


If the keg is already carbed and you bottle some with priming sugar, you'll have bottle bombs. Please don't! What you can do is to push a bottling wand into a cobra tap and use that as a makeshift beer gun. Be sure to vent the keg, then fill at no more than 3 or 4 psi. Less foam = less carbonation loss, so it helps to chill the bottles first. If there were any way to purge the bottles with CO2 before filling, even better.

1221
All Grain Brewing / Re: Tropical Stout
« on: January 11, 2017, 04:07:24 PM »
Sounds like a tasty beer!  Just the right amount of molasses is tasty.

1222
There may be some kind of beneficial interaction between oxidative processes and phenolics produced by Belgian yeasts. Think quads and lambics.


Agreed with Jeff. This seems pretty plausible. After all, Belgian beers are known to be pretty good.   ;)


Edit -  Jeff, hadn't heard that from Mitch. Pretty interesting.

1223
Ingredients / Re: different forms of wheat
« on: January 11, 2017, 10:04:18 AM »
Torrefied (though it's a bi##h to crush) has a sort of popcorn character to it that the other forms don't have IMO.

Does it actually need to be crushed?


I always crush it under a finer gap. It has that hard exterior - I just want to get to the stuff inside.

1224
Ingredients / Re: different forms of wheat
« on: January 11, 2017, 08:01:47 AM »
Torrefied (though it's a bi##h to crush) has a sort of popcorn character to it that the other forms don't have IMO. Past that, I'm not a huge wheat beer guy so I'll leave the subtleties to the guys that brew them more.


Edit - When I brew a hefe its 50/50 or 60/40 malt:wheat malt. Flaked wheat along with wheat malt and barley malt in a wit.

1225
Ingredients / Re: Malt choice
« on: January 11, 2017, 06:06:29 AM »
I'd pick the C45, Caramunich 80, or Caramunich II - any could be used in a large number of styles.


Edit -  Or you could use the peated malt for traction if your driveway gets icy. I just wouldn't put it in beer under any circumstances.  :)

1226
A 12-pack is $15, sometimes less. No, it's not the greatest beer in the world, but for the price it's hard to beat. I really wish that craft brewers would take notice and just make some simple, easy drinking pale ale at a reasonable price point. $11+ a six pack for a session beer is nuts.


I agree on all points. Yuengling is a solid cheap beer - beats the hell out of BMC on any day. The prices of craft beer are getting pretty silly, especially on session beers.

1227
General Homebrew Discussion / Re: RO Water
« on: January 10, 2017, 06:19:45 PM »
Does anyone know if you can buy RO water from a store? Like a Stop and Shop or Walmart or do you need to make it using an RO filter?
I used to buy RO water from the machine at Walmart and others.  Worked OK for a year but was a bit of a hassle since their (and others around town) maintenance was spotty.  Buy a cheap ($10-$12) TDS meter online and check the water before you fill your jugs. 



Yep. I target water sub 25ppm TDS. If the machine's water is over that, I go elsewhere.

1228
Yeah, corn gets a bad rap. I like it in CAP, cream ale, and even in nonspecific American lagers. Unlike rice, there's at least some sweetness and character there.

1229
That's true.  But I think we also collectively made the same mistakes as beginners.  So many people with experience agree that there is something to pitching rates and fermentation temperature.  Are there workarounds?  Of course, and that's why many people have been successful with smaller starters pitched at krausen.  But in other cases the easiest repeatable way to do it has become the best practice, which is why most people chill before pitching instead of after.



Yeah, I agree. I've always liked to test the boundaries of conventional wisdom, but there are a few key points that are hard to argue with. Having brewed a lot of lagers (more every year), it seems just damn near impossible to overpitch with any bad outcome, but easier to underpitch with negative outcomes. Having said that, I've made lagers with less yeast than I pitch now. I just like my current ones better.


Edit -  Jim, wasn't trying to be critical at all. No harm in trying it or anything else for that matter.

1230
Ingredients / Re: complimentary hops with Ekuanot/Equinox/366
« on: January 10, 2017, 03:46:33 PM »
I'm planning to do two beers with my pound of ekuanot (13 gal batches give me enough beer for two kegs with a kittle wiggle room for dry hops). My thoughts were a single(ish) hop pale ale (bittering with CO² extract) using 9 oz of Ekuanot, split between whirlpool and dry-hopping; then 7 oz in an IPA blended 1:1 with chinook (understanding that Ekuanot will dominate the hop character). Here I would bitter with CO² extract, then drop 2 oz of hops at 5 min, 6 oz whirlpool, and 6 oz dry. Both beers would have fairly dry/neutral malt profiles, with CaraHell or perhaps CaraBlonde as the sole specialty grain (though some wheat malt and acidulated malt may be added for body/pH). And both would be fermented with a neutral American yeast (probably BRY-97 or Imperial Joystick).

Do these sound like reasonable approaches to get the most out of this pound and get to know Ekuanot better?





Sounds good to me!  Be sure to post how they come out.

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