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Messages - HoosierBrew

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136
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 05, 2016, 07:53:26 AM »
That is a beauty, Ken. Waiting on a Barke-based German Pils to lager here as well.

137
I'd add that I think that vegetal character largely comes from letting fine hop debris into the bottle/keg. Crashing and jumping to another keg helps, as does double layering the paint strainer bags. I found that using one bag was letting some fine hop debris into some pints. Those pints were more harsh (some might say vegetal), where the ones that showed no hop debris (double layered bags) were great.

138
How the heck do you guys keg hop?


Double layered 5 gallon paint stainer bags currently.

139
I keg hop these days, too - at room temp initially for a few days, but sometimes by adding extra hops to the (cold) keg after the hop aroma has faded. I don't get the elusive 'vegetal' character that gets talked about at cold temps. I think it's subjective and wonder if a beer sometimes gets critiqued for having vegetal hop character when it's just hoppier than the drinker cares for.


Edit - I'll add though that extraction is slower at cold temps vs room temp dry hopping.

140
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 05, 2016, 05:25:39 AM »
How many of you have access to a LHBS where brewing supplies are the primary business?

I live in S. Indiana and my three choices within a 25 mile radius are: a hardware store, a restaurant supply store, and an agricultural supply store. Home brew supplies are a sideline.

As one might expect, only the most commonly used malts, hops, and yeasts are available, and only one of the three has anyone on staff with any knowledge of brewing.  And that person says 7 days is adequate for fermentation!  Also two of them keep hops at ambient room temp.

While I like to support local merchants, I frequently end up ordering supplies on line.

Comments  on your situation please.


It's a shame you don't live closer to Indianapolis. Great Fermentations is a dedicated LHBS (with a great nano next door) - they have a great selection and good staff. I know it's not totally like buying locally but they're online and loosely local.

141
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: August 04, 2016, 03:27:25 PM »
All good. Wasn't trying to rehash the whole NE IPA thing. No doubt that lots of dry hopping produces haze, but at the very least, lots of flaked grains (if not flour) definitely boosts that. If I ever get ahold of a fresh, good  example, I'm open enough to say I like it if it's good.

142
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: August 04, 2016, 02:55:58 PM »
You forgot the special "incantation" which helps to set the proper haze in this style.  ;)


Yeah, I think at the end of the incantation you sprinkle wheat flour into the kettle have to actually put dry hops in the beer. :)
Fix'd




No, it's not fixed. We both know there's more than just lots of dry hopping that produces that milky haze. My IPAs would look like whole milk if that were the case.  :) This link let out some of the 'secrets' from the brewers themselves. Regardless of my thoughts on deliberate haze, everybody should drink what they like.

http://beergraphs.com/bg/973-two-brewers-admit-their-methods-for-haze/

143
General Homebrew Discussion / Re: Location of Grain Storage
« on: August 04, 2016, 09:55:12 AM »
I am having the same venting setup that theelectricbrewery.com has, approximately.

6' x 2.5' condensate hood with a  450CFM variable fan, ducting through the attic and slopping down to vent out the soffit. I've not heard many complaints about the setup, hopefully that holds true for me.


Wow, very nice, Paul.

144
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: August 04, 2016, 08:46:42 AM »
You forgot the special "incantation" which helps to set the proper haze in this style.  ;)


Yeah, I think at the end of the incantation you sprinkle wheat flour into the kettle.  :)

145
General Homebrew Discussion / Re: Location of Grain Storage
« on: August 04, 2016, 07:15:18 AM »
The only thing I ever heard was about the grain having lacto naturally residing on it, and that fermenting in a different area was a good idea. But with a fermenter in a fridge with an airlock on, I never took it very seriously.

146
Ingredients / Re: ratio of equinox with other hops
« on: August 04, 2016, 07:00:21 AM »
damn now what am I going to call my Citranox IIPA?  Citra366?



I'm thinking so.  :)   Maybe 'The Beer Formerly Known As Citranox' ?

I like that.  Maybe I should create a symbol of sorts, as an homage to Prince.


Same thing I was thinking. A hop cone symbol, obviously.

147
Ingredients / Re: ratio of equinox with other hops
« on: August 04, 2016, 06:55:28 AM »
damn now what am I going to call my Citranox IIPA?  Citra366?



I'm thinking so.  :)   Maybe 'The Beer Formerly Known As Citranox' ?


148
Kegging and Bottling / Re: Keg serving
« on: August 03, 2016, 05:43:15 PM »
Thanks for the reply Jon - I'm pretty comfortable I will solve my foaming problems with some experimentation. But my dispensing line is about 4 feet long, I think its 1/4 inch poly. I sat it for 2 days on about 12 psi but was getting foaming I tried burping the keg and then lowering the P to say 5 psi and got mostly flat beer. I also read in "Brew Like a Pro" that its worth trying turning up the P and dispensing full throttle (squeeze trigger completely) so I tried that at 15 and got one perfect pour and then after that pouring deteriorated again to foam.

So I thought I would try some experiments over the weekend again. I don't feel I have any hop residue or blockage problems. One issue probably is that my old fridge is working too well it is currently at 2 deg C (35.6 F) so I could easily turn that back to say 4 degrees and still get good serving temp and carb.

However all thoughts are welcome. Good part is I have to keep drinking every experiment I dispense. Cheers



A couple thoughts - 2 days @ 12 psi won't carb your beer properly. A really easy way to get good carbonation AND a good pour is to use this temp/pressure chart to get to around 2.5 volumes of CO2 (in the green range)for normal beers. Then buy 10 feet of 3/16" ID beer line and cut it down in 6 inch increments until you get the pour you want at your carbonation pressure. Being able to get a good pour at your carbonation pressure is key to good draft beer that maintains proper carbonation. Good luck regardless!

http://www.kegerators.com/carbonation-table.php

149
Kegging and Bottling / Re: Keg serving
« on: August 03, 2016, 04:40:15 PM »
+1 to what Tommy said. Also, you say your beer is foamy - how did you carb it? How long is your serving line? What type of beer are you serving? If a dry hopped beer, hop particles have a way of clogging dip tubes and/or poppet valves, causing a foamy pour. I'm betting on too short a serving line.

150
I just remember the olive oil theory being hot for a bit and then being debunked.  Maybe sort of like stir plates.  Maybe I've been around too long...


Yeah, no joke. A lot of trendy techniques have come and gone since '92. I remember having Charlie P's book and just winging it.....as I racked everything to secondary.

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