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Messages - HoosierBrew

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The Pub / Re: To our friends in Europe
« on: November 14, 2015, 01:06:55 PM »
It is very sad. The most dangerous individual is an individual that has already determined he or she accepts death as the end game.

+1.  It's a pretty twisted, f'd up mindset. Unfortunately it's usually the young, troubled guys that get recruited to do the dirty work. Disgusting.

Beer Recipes / Re: The Czech Pils I'm making today...
« on: November 14, 2015, 11:02:46 AM »
Looks great to me.

Kegging and Bottling / Re: New MoreBeer Torpedo Keg Dimensions
« on: November 14, 2015, 10:54:26 AM »
I can stack the 2.6 with room to spare. Very cool.

Beer Recipes / Re: RIS recipe - slight changes from the original
« on: November 14, 2015, 07:53:41 AM »
Looks good anyway, Frank !

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 14, 2015, 06:19:36 AM »
I'm thinking that there is a lot of chatter, all pointing to the exact same thing: 'Freshness'. Only cursory review has been given to the freshness of malt and hops, which is the most likely candidate for 'fresh fields', 'flowers', and 'freshly milled grain'... aka "it".

We have two excellent "German" breweries in our area, Urban Chestnut and KC Bier Co. They both have what half of this thread is talking about, the "it". You know what they both do? They invest tons of time and effort into getting the freshest malt and hops they can get ahold of, while serving it as fresh as possible.

Yeah, that's what I was getting at in my earlier post, too, Amanda. It would make sense why it can be really difficult to duplicate at home since homebrewers typically get the 'rejected' malt and hops that the breweries didn't want for themselves first.

General Homebrew Discussion / Re: Playing around with final beer pH
« on: November 14, 2015, 06:13:39 AM »
I stumbled onto interesting info while studying Kai's pH intel. He states in his chart that 1.47-1.96 ml of 10% phosphoric acid per pound of malt will drop a mash by .1 pH.  I ballpark averaged that to 1.75ml, the beer had a 12 lb grain bill. Guess what that came out to? 21ml of 10% phosphoric to drop the pH .1. If you read back I used 5ml first, then 20 more and reached -.1 pH.

So it appears that in the final beer Kai's calculations may still apply. If you try it, report back. It would be interesting to compile some findings.

To lower pH in final beer by .1 pH try 1.75ml of 10% phosphoric per pound of grain bill
To raise pH in final beer by .1 pH try .3 g of baking soda per pound of grain bill (keep in mind the saltiness at too high of a level)

Good info.

Beer Recipes / Re: Need some input on a Brown Ale recipe.
« on: November 14, 2015, 06:09:45 AM »
Also, if you can get it, Wyeast 1450 is THE yeast for American Brown IMO. It attenuates very well but leaves a full mouthfeel . Good luck !

Good suggestion. I've never worked with this yeast, i'll have to see if I can find it locally.

It's great in amber, porter and stout too, by the way. You'll like it.
I just ordered some fresh 1450 for a few malty but not high gravity beers I want to make for my winter go to beers.

Good stuff. It even works great in Denny's BVIP, which has a pretty high OG.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 08:52:41 PM »
Thanks for all the great info, Leos. Very much appreciated !

Kegging and Bottling / Re: No joy in kegging
« on: November 13, 2015, 08:37:25 PM »
I'm moving to the West Coast, but I hear Indy has some ok brewers. ;)

Might be a few. New breweries here are a crapshoot now,though. I guess it's that way everywhere now.

Kegging and Bottling / Re: No joy in kegging
« on: November 13, 2015, 08:28:18 PM »
I hear what you're saying, but don't give up especially with a solution this easy. There is a lot of draft system info out there that is just plain flawed. There are lots of different draft systems - kegerators, keezers, converted fridge kegerators, etc. They're all different. Kegerators like I use are susceptible to more foaming in the first pint because the line from the tower to the tap isn't chilled (unless you use a fan to cool the tower), so you can't compare to the fridge I used to have where the lines stayed cold inside the fridge.

Bottom line - a Lot of brew shops and retailers try to pound a round peg into a square hole with respect to draft sytems. Here's the truth - you need as long a serving line as you need to get a good pour. Anybody that gives you a set 5 ft line or similar is just plain full of s@#t. Start with 10', cut it down in 6" increments until you get the pour you want. Then THAT'S the length of serving line you need.  ;) Now start enjoying this hobby !

Kegging and Bottling / Re: No joy in kegging
« on: November 13, 2015, 08:01:29 PM »
I looked it up Jon,  5ft of 3/16. Not enough IMO. That's good for maybe 10psi, 8 is more like it in my opinion.

NB really should be providing 8+ feet minimum. They could and increase the price to maintain their margins.

Cool. There you go, oldtymehockey. You need more serving line. Do what I recommended and you'll be very happy. That easy.

Kegging and Bottling / Re: No joy in kegging
« on: November 13, 2015, 07:51:07 PM »
So, I have figured out the only way to pour a decent beer out of this POS over priced system. I must let all the pressure out of the keg and then pour my beer to get a decent pour. The carbonation remains in the pint served. If I do not do this 3/4 of the glass is foam and the beer below is flat and tastes completely different. I know I am frustrated and ready to give up but I still feel the need to drink what I have brewed. Ya know?

I can't help but think there is some problem with this system.

If it's been asked, sorry. How long is your serving line ?  I start with 10' of 3/16 ID beer line and cut it down (if necessary) in 6" increments until you get the exact pour you want. You'll smile when you do it because the beer will pour perfectly.

Kegging and Bottling / Re: New modular kegs from Northern Brewer
« on: November 13, 2015, 06:59:20 PM »
Man, I'm picturing even more beers on tap. I can add a couple more faucets, but I can use cobras where tap space is tight. Stackable with the QDs on is a really great idea.

Kegging and Bottling / Re: New modular kegs from Northern Brewer
« on: November 13, 2015, 06:46:12 PM »
I'd be willing to sell my current kegs if the width is 8.5" or less. For sure a no deal if I can fit the same amount in my keezer.

I use kegerators, so stacking 5 gallon kegs isn't an option. But stacking 2.5s would be, dimensions permitting. These are nice !

Kegging and Bottling / Re: New modular kegs from Northern Brewer
« on: November 13, 2015, 06:32:40 PM »
Ok, I hadn't seen these. Damn, I like these and I really like the price for that design. I want to buy 2 or 3, but I have 17-ish 5 gallon kegs - can't justify. But I don't have any 2.5s, which I would like. Hmmmmmm......

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