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Messages - HoosierBrew

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16
Yep. And another thing I'm struggling with has to do with the many, many pictures I've seen from German breweries with large copper tanks, yet it's now a no-no. Martin is pretty adamant that copper is needed to drive off sulfur, so the alternative is a sulfur bomb with great malt character? I know sulfur dissipates eventually, but still scratching my head there.

The good thing is that wort only needs minimal contact with metallic copper to achieve the desired result. I know that my system has more copper piping than I would prefer. For the past 6 months, I've been wondering if it is too much. This paper added to my doubts.


Thanks, Martin. I think regardless I'll hang on to my copper IC as it's the one source of copper I use.

17
All Grain Brewing / Re: Mash temp for RIS
« on: April 29, 2016, 04:44:02 AM »
On top of mashing temperature of 154 deg. I also make sure when I brew IPA's that I make sure my PH is at 5.5, As well I love the WLP001 as I like my IPA's to have a slightly higher ABV of around 6.8%

I get a crisp, well rounded IPA.  Good luck.



This thread is about mash temps for RIS (Russian Imperial Stout) though.

18
All Grain Brewing / Re: First lager!
« on: April 28, 2016, 06:24:17 PM »
I think for a 10 gallon batch it'll work fine.

19
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 28, 2016, 05:18:41 PM »
Had to really zoom in to catch that, at first I though he had a large candy stash in his man cave

I step on and over Legos every day.


Same here. My son has a small-medium size Lego museum, for all practical purposes. I love stepping on them in the a.m. when I'm half asleep. Good times.

20
All Grain Brewing / Re: First lager!
« on: April 28, 2016, 05:12:39 PM »
No, I wouldn't use Columbus there. Not lager-y at all. You could bitter with Crystal and use that Saaz late. Or blend Crystal with Saaz in the FWH. Crystal isn't high AA by any means, but well over 2.1%. Out of what you have I think it's the best option. It'll be good either way.

21
From the paper I surmise keep the copper out due to oxides on the copper before the mash. After the boil copper would be OK as the yeast will consume O2 and need trace copper.

I was told another way to make DO Water. Need to find someone with a Disolved Oxygen meter.


Ok, I must've misinterpreted. I thought it was no copper throughout the whole process.

22
Ha! This whole thing feels like buying a new car with awesome tires on it and taking them off and putting new similar tires back on, but in a special garage and in special way where it's believed the result is a better performing car rolling out after.


Edit. Jon, I know you know I'm not ragging on you or wanting to try this out....just struggling with this.


Yep. And another thing I'm struggling with has to do with the many, many pictures I've seen from German breweries with large copper tanks, yet it's now a no-no. Martin is pretty adamant that copper is needed to drive off sulfur, so the alternative is a sulfur bomb with great malt character? I know sulfur dissipates eventually, but still scratching my head there.

23
What would they say if they found out that some US breweries mash with DO water?

I've heard of DI water, RO water, Distilled water, Mineral Water, Rain Water, Tap Water but never DO water.

What is DO water?  Water which has oxygen purposefully dissolved into it?


Opposite- water with the O2 purposely removed. Per the German beer guys' paper.
So boil water, remove o2, don't splash the mash or the wort at all, don't use copper, and don't aerate wort before pitching yeast???.

Oh boy!



Yeah. I'm gonna give it a shot, but......seems the simple act of stirring grain into the carefully de-oxygenated water would introduce O2 all over again. What's the alternative - dough balls and crappy efficiency? Stir just enough is the answer I guess.  :)

24
What would they say if they found out that some US breweries mash with DO water?

I've heard of DI water, RO water, Distilled water, Mineral Water, Rain Water, Tap Water but never DO water.

What is DO water?  Water which has oxygen purposefully dissolved into it?


Opposite- water with the O2 purposely removed. Per the German beer guys' paper.

25
All Grain Brewing / Re: First lager!
« on: April 28, 2016, 04:18:30 PM »
I'd keep the late hops as is, but split the FWH IBU with Magnum. It'll reduce the overall hop matter considerably and come out great. Just me.


Edit - It's tough to get that many IBU from just a 2.1%AA hop without using a ton. Can be done but this works really well.

26
I have some, fortunately. I may be trying this on my next helles...just for sh*ts & giggles. Yes, even preboiling the water... Thinking I'll overheat the strike and sparge water so I can quart-by-quart transfer it to the mashtun. Don't know how else I'd do it. Gonna be a long brew session and likely something I'll do once just to say I did it.


Yeah, I'm planning the same. I don't know any other way since I mash in a cooler. I'm gonna give it one good honest whirl though (to the best of my abilities) and see if I get very noticeable results. In my mind if done right it shouldn't be debatable - results should pop (or not). Definitely gonna stretch out the brew day, though.

27
Amanda, I'm really sorry that you (and others) have to deal with garbage like that. You have my empathy and respect. All I know is that, at some point if we get to swap beers in the swap I'd be thrilled if some of my beers are on a par with yours, period.

28
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 28, 2016, 12:07:33 PM »
That is a steal. And no light skunk from the old green bottles either!  I remember getting a 3 liter mini-keg of it once that had a pretty fresh date considering the travel. It was just fantastic.

29
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 28, 2016, 11:47:13 AM »
I don't remember Augustiner Edelstoff to be hoppy. It is export strength.


Jeff, out of curiosity, was there a trend among the Dortmunder lagers you tried over there in terms of hop/malt balance, or did it vary ?  Admittedly I've only actually had a few Dort imports (DAB, Hansa,, maybe a couple others) but they were fairly hoppy and minerally to me, ie., closer to German pils than helles. So that's how I always brewed them. But the new guidelines for helles export describe them as being maltier than these beers. I've had (and like) Great Lakes Dort Gold which to me more closely fits the new guidelines. Just curious.

The few we had were like a chewy Pils, a little bigger and maltier than a Pils, and minerally. There weren't many in my area in '98-'99. I don't remember any last fall.

There is more variation within German beer styles than most would think. The Guidelines are for Munich Helles. There are many a Helles in Franconia and the Oberpfalz that would not fit those guidelines, more hops. That can also be said for Dunkdels too.


Good info. Thanks.

30
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 28, 2016, 11:14:43 AM »
I don't remember Augustiner Edelstoff to be hoppy. It is export strength.


Jeff, out of curiosity, was there a trend among the Dortmunder lagers you tried over there in terms of hop/malt balance, or did it vary ?  Admittedly I've only actually had a few Dort imports (DAB, Hansa, maybe a couple others) but they were fairly hoppy and minerally to me, ie., closer to German pils than helles. So that's how I always brewed them. But the new guidelines for helles export describe them as being maltier than these beers. I've had (and like) Great Lakes Dort Gold which to me more closely fits the new guidelines. Just curious.

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