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Messages - HoosierBrew

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16
Great job on the survey, Marshall ! Pretty interesting.

17
PBW to remove first layer, run it hot at 180F.
For residual deposits Bar Keepers friend is the stuff, as Steve has said.

Had some scissors that got rusty, thick application of BKF and some scrubbing, and those are shiny new looking.

Yep, sounds like a plan. BKF rocks.

18
Homebrewer Bios / Re: Hello from the sleepy creek brewery
« on: August 26, 2015, 03:00:31 PM »
Welcome Steve!

19
All Grain Brewing / Re: Rosewater?
« on: August 26, 2015, 10:13:57 AM »
Disclaimer -  I can't claim to have used rosewater in beer -  my exposure to it came from some desserts my wife occasionally makes with rosewater. A very small amount can be pleasant (though I'm not a huge fan), but even a small amount too much can turn it literally into eating perfume. I'm sure the same would apply to using it in beer.

20
All Grain Brewing / Re: Rosewater?
« on: August 26, 2015, 09:13:57 AM »
FWIW I'd use a very light hand with the rosewater. It could go from pleasant to perfume pretty quickly. 

21
Yeast and Fermentation / Re: Extra long fermentation / Flat tasting beer
« on: August 26, 2015, 08:39:20 AM »
I tried 2 bottles so far and they're the same.  Not to say that others wouldn't be different but so far it seems consistent.  I figured I'd just have to wait for them to condition longer and hope I didn't measure my priming sugar wrong but being his is the first time I've let a beer sit for so long and also happens to be the first time I've gotten a flat beer after 3 weeks of bottle conditioning, I figured I'd ask to see if it could be connected.

What temp are they conditioning at, out of curiosity? They carb quicker at warmer temps. Some Belgian breweries condition at 80F. And is this an average strength beer?

22
Homebrew Clubs / Re: Indiana homebrewer Brew BQ
« on: August 26, 2015, 05:57:19 AM »
Is anyone going to this this Saturday from 2-7pm from here? Jon, Jeff, ... I might make it though not truly a member of an Indiana club. I do live and brew in Indiana, but my club is in Cincinnati.  Just curious if I would run into anyone whose name I might recognize
Edit for smart phone poor predictive text

Going out of town to visit family this weekend. Otherwise I definitely would meet up, Frank. Let me know what you think. Hopefully next year !

23
Yeast and Fermentation / Re: Extra long fermentation / Flat tasting beer
« on: August 26, 2015, 04:54:33 AM »
Due to work and family schedules, I've left many beers in primary over the years for 21 days - there's zero chance that's the issue. Even if the beer looks clear there's plenty of yeast in the beer to bottle condition. So are all the bottles totally flat, or does it vary from bottle to bottle? It looks like a priming sugar measurement/distribution issue. Also, no way the FG would've gone up that much after adding the priming sugar. Be careful and consistent with your hydrometer measurements and be sure to correct for temperature.


EDIT -  How big a beer is this? A really big beer like RIS can benefit sometimes from adding a small amount of dry yeast at bottling, since the yeast used for fermentation can become ineffective after all the extra work and higher alcohol content.

24
Ingredients / Re: Honey
« on: August 25, 2015, 05:14:51 PM »
Pete, how many hives do you have for that volume of honey?
I have two hives right now. Probably 70% came from one and the fall harvest will likely be the same ratio.

Really impressive, Pete.  Fresh, pure honey is just great. Unlike a lot of the stuff in stores sold as 'pure honey'.

25
Beer Travel / Very Cool British Pub Crawl
« on: August 25, 2015, 07:26:55 AM »
Someday I'd like to do this one :

http://allaboutbeer.com/london-pub-crawl/


26
The Pub / Re: Spocking?
« on: August 25, 2015, 04:51:03 AM »

27
Kegging and Bottling / Re: Leaking Keg Lid(s) / Newbie Kegger Question
« on: August 24, 2015, 02:33:25 PM »
+1

28
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 24, 2015, 08:07:40 AM »
1450 is an attenuative, easy to use strain. +1 to Sean's advice to bump up the starter volume. No worries.

29
General Homebrew Discussion / Re: Beer style crossroads
« on: August 23, 2015, 04:26:18 PM »
I vote American Brown. The carafa II would only give a minimal roast, less than the typical chocolate malt that's in most American Browns. The late American hops obviously fit the style, too.

30
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 23, 2015, 12:34:56 PM »
My trick is this... When I first enter a recipe, I use a profile that has my end of boil kettle volume (5.5 for me) entered in the batch volume field with zero losses to the kettle or fermenter. This will make the efficiencies match. From there I switch to a profile for the equipment I will be using. I do the switch with or without using the scale function depending on the equipment and batch size.

I recently switched to beersmith because I feel it has the best chance for future development and is cross platform. That being said, it is missing a lot of features that other solutions offer. Don't get me started on how useless the phone app is.

Exact same thing I do. And I agree about the phone app - not good.

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