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Messages - HoosierBrew

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16
Gotta plead laziness - I spray my SS spider out thoroughly with hot sink water until visibly clean, dry it, and call it good.

17
Beer Recipes / Re: first saison
« on: July 23, 2016, 08:20:10 AM »
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.


It depends on the strain and what you're after. Your plan would work fine, or to get a little more of the yeast character (which I like in saison) you could hold at 67F-ish for a couple days , then just let rise and hold at ~ 75F. It'll be good regardless.

18
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 23, 2016, 06:17:20 AM »
Looks great, Ken. Probably even better in the setting.

19
Making a dubbel as a I write--my first. Using candi syrup and also Special B, along with WLP 500--not sure I need  the Special B, but want to make sure the raisin-plum flavor is there. Only a 3-gallon batch--I have plans to give some away as gifts for Christmas and have one occasionally as the weather starts to cool--a pleasant thought on a day that hit 95 in my Western Massachusetts town. 


FWIW I use a little Special B in most of my dubbels too (along with syrup), to further accentuate the dark fruit/raisin thing. It'll make a good beer and a great Christmas gift !

20
Beer Recipes / Re: New all grain hippy recipe
« on: July 22, 2016, 04:51:46 PM »
I can say it's not bitter but it's not my favorite style yet


So the hop flavor and aroma are too much? If so, hop character in hoppy beers will fade by the week. Give it a week or two and you may like it a lot. Honestly doesn't look like a lot of hops.

21
Beer Recipes / Re: New all grain hippy recipe
« on: July 22, 2016, 04:43:53 PM »
I brewed up a mildly hippy pale ale to see if I could handle a beer with a lot of late hops.


So I'm guessing the answer is no?

22
Yeast and Fermentation / Re: Liquid Yeast by Mail Now?
« on: July 22, 2016, 04:35:25 PM »
I just got some in today. Some Imperial Rustic, and 3711. Can't get either locally.  Two day transit, payed for ice, arrived slightly cool. For sure will make a starter for the 3711 even though I absolutely hate making starters.

Can get 3711 about 40 minutes away, but that's not happening.


I look forward to seeing what you think of the Rustic, Steve. Wanting to use it (haven't used any Imperial yet, though my LHBS carries Imperial). Sounds like if it arrived cool, you made out fine.

23
Kegging and Bottling / Re: carbonating keg in 48 hours
« on: July 22, 2016, 01:13:47 PM »
Ok so there isn't one psi I can leave it at for 48 hours to get it reasonably carbed up?

I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something.



Ok, for 48 hrs, I leave it at 30psi/40F. That gets it close, then I drop down to serving pressure. As for the 24 hour plan, 40psi won't vent the regulator but I do know that some regulators will let you go higher. 30psi x 2 days or 40psi-ish X 1 day would be safest. Or the shake method which I'm not a huge fan of.

24
Kegging and Bottling / Re: carbonating keg in 48 hours
« on: July 22, 2016, 01:04:56 PM »
24 hours @ 40psi/38F ( I wouldn't go over that) should have the beer mostly carbed, at least well enough to let you eval the beer. Most regulators have a PRV that will only let you pressurize so high before venting anyway. Ask me how I know.....

25
General Homebrew Discussion / Re: 30m boil help
« on: July 22, 2016, 11:53:13 AM »
Depending on the recipe, you may get a bit more hop flavor if you're moving a 60-minute addition up to 30 minutes. I don't know if there's much you can do about it, but it's something to be aware of.


Yep, good call.

26
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 22, 2016, 08:53:23 AM »
Ha!  That is the first thing I thought too when I read that name. Not sure which explanation I prefer? I guess it depends on who is drinking it.


Same here. Almost spit my coffee out.   ;D



27
Beer Recipes / Re: marzen
« on: July 22, 2016, 07:29:45 AM »
FWIW, I just did one with 65% Vienna, 21% Munich 9L, 10% Pils, and 4% melanoidan IIRC.


Edit -  Also, this one's on the light end of the color range. I believe it's 7.7 SRM.

The one I just won a silver with was:

  Munich 10L       37.7%
  Pilsner             30.2%
  Vienna             22.6%
  Caramunich III    7.5%
  Melanoidan         1.9%

I think this year I'm lowering the Pils percentage and raising the Vienna and possibly the Munich. 


Hard to argue with those results, though. Congrats!

28
Beer Recipes / Re: marzen
« on: July 21, 2016, 10:52:52 AM »
FWIW, I just did one with 65% Vienna, 21% Munich 9L, 10% Pils, and 4% melanoidan IIRC.


Edit -  Also, this one's on the light end of the color range. I believe it's 7.7 SRM.

29
Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 21, 2016, 10:44:16 AM »
Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.


I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

I think we all (including me) fall victim to confirmation bias very easily.  We are told that one yeast is crisper or maltier, and we believe it and actually taste the beer that way.  But until there's a blind triangle, we may very well be fooling ourselves.


Maybe so, Denny. All the better reason to try it out on a split batch for myself.

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