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Messages - HoosierBrew

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136
General Homebrew Discussion / Re: medicinal bite
« on: October 26, 2017, 04:43:48 PM »
No mention of the use of polyclar in this thread?  WOW.  For NEIPA use it in the WP 10m to KO. 

Haze active (low molecular) proteins should in theory combine with polyphenols and drop out making the beer less astringent.  That said, I don't buy into the hazy is better thing.

Erock mentioned that the use of polyclar did nothing to help reduce this issue above....


Missed that part. Busy work days + reading posts quickly = operator error sometimes.

137
General Homebrew Discussion / Re: medicinal bite
« on: October 26, 2017, 04:37:39 PM »
No mention of the use of polyclar in this thread?  WOW.  For NEIPA use it in the WP 10m to KO. 

Haze active (low molecular) proteins should in theory combine with polyphenols and drop out making the beer less astringent.  That said, I don't buy into the hazy is better thing.



I considered posting on it, but the PVPP might make a NEIPA  look clearer, ie., like a 'boring' ole AIPA.

138
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 25, 2017, 10:06:56 PM »
Looks great!

139
Beer Recipes / Re: Mt Hood APA/IPA
« on: October 25, 2017, 12:07:54 AM »
Azacca is the mildest of those and would work great 1:1 . It'd be my pick. Equinox deserves the praise but is much stronger than Mt Hood, so 3:1 would be better there. Any of those could work nicely, though I'd rank El Dorado last with Mt Hood.

Edit - For 5 gallons,  I like 5 oz-ish to keg dry hop IPA, Frank. 2.5 ish oz for APA.
Thanks Jon, looks like I need to find my Azacca

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If you use it I'll be curious to see how it comes out!

140
Beer Recipes / Re: Mt Hood APA/IPA
« on: October 24, 2017, 10:56:24 PM »
Azacca is the mildest of those and would work great 1:1 . It'd be my pick. Equinox deserves the praise but is much stronger than Mt Hood, so 3:1 would be better there. Any of those could work nicely, though I'd rank El Dorado last with Mt Hood.

Edit - For 5 gallons,  I like 5 oz-ish to keg dry hop IPA, Frank. 2.5 ish oz for APA.

141
All Grain Brewing / Re: Darkening Malt
« on: October 23, 2017, 05:04:26 PM »
Midnight Wheat is supposedly totally free of husks.



That's my understanding too. Which explains it being by far the mildest black malt IMO.

142
Kegging and Bottling / Re: A Sneak Peek
« on: October 23, 2017, 11:18:49 AM »
Looks awesome, Sean!

143
All Things Food / Re: Why buy a 22" WSM
« on: October 22, 2017, 06:57:17 PM »
Just put some bacon 🥓 on the smoker that’s been curing for ten daze




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Oh yeah. Looks awesome. 

144
General Homebrew Discussion / Re: medicinal bite
« on: October 21, 2017, 09:48:00 PM »
Many people have noted harsh, unpleasant polyphenols from the high late hopping in NEIPA.  Could that be it?

Kind of my assumption however 4 oz at the end of the boil and 6 oz dry is nothing compared to what a lot of people use. Are you referring to the hops at the end of the boil?


I don't brew NEIPAs (as of yet), but that level of late and dry hopping isn't out of line with my hopping and I don't get medicinal character from an 8 oz hop stand and 5 oz dry (or more on each). So I don't think it's the hopping in and of itself. Not being a NEIPA brewer, I don't know the interplay between the higher levels of oats and other ingredients including higher CaCl2 levels. 1056/001/05 should be no factor. Any chance of infection? Medicinal fits there.


Edit -  Or maybe it's a different beer in a week as it sits and mellows/comes together. Be sure to post how it comes out. Sorry not to be more help.

145
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: October 21, 2017, 12:07:04 AM »
Doing my tweaked version of Janet's Brown with 1450 tomorrow. A really good fall beer.

146
All Grain Brewing / Re: Darkening Malt
« on: October 20, 2017, 02:16:59 AM »
I am trying to find out what malt others use to darken beer but without any flavor added. I have heard using carafa special II, but I tried in vorlaug but had it grind to a powder and I get the roasty bitter flavor. I want something that has NO roast. Any ideas.

Erik


Midnight Wheat, being huskless, has the least roast of any black malt. It's very, very mild. Past that, Sinamar from morebeer or others is used by some breweries to adjust color and is basically flavorless. I've used both with good results.

147
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 10:51:15 PM »
Stella is so good because it's lodo!!!

Are you sure?  I don't know if I get "it".  If they do indeed get "it", then they must have been able to properly interpret the secrets from old texts by a couple of dead guys, which so few have had the fortune and access and intellect to do, because "it" eludes everyone who is not cognizant of and fails to properly implement the LOB method.

I think we'd better lock this thread now before "it" happens again.  Mods?  Hi.  Please lock this thing.  While slightly fun, this thread has gone far beyond its course.  I'd appreciate it, and so would probably at least 30.8% of other folks.


Dave, I personally don't see a reason to lock. Maybe the other mods will feel differently and that's totally fine with me. Truthfully, I think everybody could stand to be a little more thick skinned on the topic. I brew low O2 but don't post on it here anymore, for fear of igniting the silly 'war'. I don't think it needs to be that way here. Really don't.

There was no tone of "needs to be done this way to be right" (like people have perceived in the past) in Frank's post. Just his feeling on what makes the beer good. Just a feeling, that's all. All this adds up to is my $0.02. Could be $0.01 for that matter. No offense intended.  :)

148
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 19, 2017, 10:39:40 PM »
Jon, I really like it. I bought some last year and it made the best Munich Dunkel that I've ever made. The left over went into my Barley Wine and that beer got a second in the first round of NHC. I recently bought a 55 lb bag and next on the list is a Dopplebock.


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Dying to brew a doppelbock with it. Soon.

149
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 10:38:00 PM »
A good bittering hop, as a rule, has fairly high AA%, to keep vegetal matter in check. Some hops prized for their aromas and flavors also work as bittering hops, but generally I like to save those for late additions and use hops like Magnum or Warrior (with not a lot of good flavor or aroma) to bitter, for a smooth bitterness in many beers.

Having said that, in American styles like AIPA I like to bitter with Chinook or Columbus (both varieties with nice flavor and aroma)because they contribute a more coarse bitterness that suits the style well IMO. My other exception - in German lagers I like to bitter most with Hallertau Mittelfrueh, as it (being a noble variety) will contribute subtle late hop character even if the only addition is a bittering addition IMO.

Clear as mud? Hopefully this helps some.

150
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 19, 2017, 10:28:29 PM »
Dan - the Barke Munich is pretty damn nice, right? Love the stuff.  :)

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