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Messages - HoosierBrew

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1216
All Grain Brewing / Re: Bru'n Water Pale Ale Profile
« on: February 29, 2016, 09:29:24 AM »
I now typically consider about 150ppm my upper limit for sufate levels in pale ale (and similar) style beers. Just personal preference really.


Same here. I used to use the full profile but I've backed off to ~ 150ppm myself. The minerally bite got to be more than I liked. Preference, too.

1217
The Pub / Re: Coors being sued for not brewing all beer in CO
« on: February 29, 2016, 08:14:08 AM »
His competency should be questioned because of his choice in beer in the first place.


+1.  Frivolous BS.



1218
Expectation might impact your perception when you know the variable, which is why we present our samples to blind tasters. Expectation doesn't change reality, and if I can get away with getting great smelling and tasting IPA without the hassle of pre-chilling the wort, I'm game!


Marshall, do you have any issues with controlling your IBUs doing stands @ flameout?  On IPAs I do one 60 min addition and add all of my late hop additions to the stand - for me that's a pretty large addition. I tried it once and found I perceived the bitterness from that many hops in the flameout stand as higher than predicted by software. I switched to the cooler temp and feel I control bitterness better now. To each his own though.

1219
Doing both is just my preferred method lately.


+1.  I agree with Jeff's post on the best flavor coming from the stand and the best aroma from the dry addition. Two different pieces of the puzzle for me.

1220
Commercial Beer Reviews / Re: SN Torpedo
« on: February 29, 2016, 07:29:05 AM »

Yeah, not my favorite SN beer by a stretch. Seems overly malty and underhopped for a flagship AIPA. Just me.

agreed.  But...I can say that having it right out of the torpedo tank just prior to packaging, it is incredible hoppy.  Torpedo IMO has a very brief shelf life for how I prefer it - not that its bad after a month, but it does become more malty, at which point its a decent beer but not what it was intended to be.


Yeah, it had to be great right out of the torpedo tank. I'm envious.

1221
Kegging and Bottling / Re: A Rant...
« on: February 29, 2016, 06:49:53 AM »
Sorry to hear it, Phil. That sucks. Being OCD I would start the leak check (with Star San) at the new regulator and work down the system, fitting by fitting, to be sure the whole system is airtight. Dunking kegs or fittings in a tub of water can show pinhole leaks that are hard to find otherwise. Better luck !

1222
All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 28, 2016, 06:50:14 PM »
I think attention to details and being a little OCD is the only *consistent* path to great beer.  It can happen once by serendipity, but it takes a great deal of effort & thought to make lightening strike more than once in the same spot.


For sure. I use my touch of OCD to my advantage ;D. I do agree that it's not hard to make good beer. Consistently really good, another story. Every time I make a beer I ask myself "Would I pay $ for this?". If the answer is no, I'm pissed. There's room for lots of approaches.

1223
All Grain Brewing / Re: Attention To Detail - Differences in Final Product
« on: February 28, 2016, 05:54:02 PM »
I guess it would depend on how 'casual' the brewing is. Too casual and things like sanitation, fermentation control, pH control, etc. could cause a multitude of issues. If you're 'conscientiously casual' you could certainly brew good beer.

1224
All Things Food / Re: Cooking on a salt rock
« on: February 28, 2016, 05:10:33 PM »
Awesome. My favorite other uses for salmon are A/ on a cedar plank and B/ cold smoked. The fattiness really lends itself to those IMO. 

1225
Ingredients / Re: Weyermann Barke malts
« on: February 28, 2016, 05:01:08 PM »
Same here. I'd like to try some out soon. 

1226
All Things Food / Re: Cooking on a salt rock
« on: February 28, 2016, 04:41:12 PM »
A little wasabi. Maybe a dab of excellent soysauce. Salivating over salmon!


Yeah, that was my thought, too. Sounds awesome. Nice looking salmon.

1227
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 04:22:40 PM »
You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric?  I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.


I used lactic. I mashed @ 5.45, so I didn't have to use a ton to drop to 5.25. I used Kai's guideline of not exceeding .5 ml of lactic per lb (to avoid flavor impact). I used a total of 3.3ml for 10.34# of grist ,including the mash. We'll see.

1228
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 04:00:11 PM »
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.
FWH?



Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Awesome!


Now I'm curious to see if I notice a difference from mashing @ 5.25-5.3 pH for pale lagers. We'll see !

1229
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 02:03:32 PM »
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.
FWH?



Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.

1230
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 28, 2016, 12:34:24 PM »
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.

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