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Messages - HoosierBrew

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151
Ingredients / Re: Brewtan B
« on: September 11, 2016, 11:09:28 AM »
+1. Sounds like a bucket list trip to me. Hope there's a cancellation so you can get into Oktoberfest. Definitely love to see some pics.

The cancellation was for Weihenstephaners tour, shortly before Oktoberfest begins. We fly out on Thursday. Oktoberfest starts on Saturday. We were there once, that was enough for us.

This trip has been some old favorites, some new around Bamberg, and a lot of new places in Oberbayern.

We used to live in Germany. We get back often. Last Nov-Dec we were here for 3 weeks. The weather was crap, but the Christmas markets were wonderful. Now the weather is outstanding, and there are warm weather activities to take part of.



Ok, gotcha. Regardless, sounds pretty amazing!

152
Kegging and Bottling / Re: Carbing while lagering
« on: September 11, 2016, 10:58:50 AM »
I carb in keg while lagering every time.

153
I use roasted barley and chocolate malt in stouts, and chocolate malt with some black patent in robust porters.

154
Ingredients / Re: Brewtan B
« on: September 11, 2016, 08:53:17 AM »
+1. Sounds like a bucket list trip to me. Hope there's a cancellation so you can get into Oktoberfest. Definitely love to see some pics.

155
Ingredients / Re: Brewtan B
« on: September 11, 2016, 06:58:15 AM »
I'm a believer in trying to reduce O2 contact where feasible and reasonable. But it's kind of ironic that hopfenundmalz is IN Germany and just raved about (among others) a small family brewery with a copper laden system that makes an amazing, award winning Dunkel. Maybe he and the Germans have poor palates. 

156
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 10, 2016, 03:55:44 PM »
Me too, and being right around the corner from Taxmans I get to try some fresh Belgian beers.  The Triple Exemption is really good



Nice. Their dubbel and quad are pretty tasty, too.

157
Quote
Fining with gelatin no help at all? It's probably not a coincidence that this issue started with the bag of MO, especially given the pH control.

Nope.  Nor did isinglass.  :P

I also didn't try a protein rest (although Kai did).


Gelatin should help to a good extent. I'll be curious to see how it turns out if you do. Good luck.

I meant to convey that I had tried both gelatin and isinglass.  8)



Ok, gotcha. Well that sucks. That's a maltster I'll know to skip.

158
+1 to skipping the protein rest - most any malt available to homebrewers nowadays is pretty highly modified and doesn't need it. A protein rest can even be detrimental to foam quality in highly modified malts.

159
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 10, 2016, 03:29:14 PM »
FWIW, I wasn't saying it needed to age, only that an 8.5% beer could age nicely for a while. Who knows how old it is now - I'd drink it now.
Oh I know that, I just thought going in it was like a 10%+for some reason, probably because it was a $6.50 11.5oz bottle, I was progressively wishing I got more bang out of that.  I will be cracking the seal here soon

Sent from my SM-S820L using Tapatalk





Cool. Yeah the Belgian stuff definitely isn't cheap. That's a nice, really drinkable beer though. Love Belgian beer.

160
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 10, 2016, 03:27:28 PM »
Yeah, the bigger fermenter will help for a 5 gallon batch. Or brew a smaller batch in the 5 gallon fermenter. I'm saying that if the cap is blown off again, or if yeast krausen comes up into the airlock, just be sure to keep things cleaned up with sanitizer. And yeah, keep water in the airlock up to the max line (if it has one). Half full if not. Good luck.

161
Quote
Fining with gelatin no help at all? It's probably not a coincidence that this issue started with the bag of MO, especially given the pH control.

Nope.  Nor did isinglass.  :P

I also didn't try a protein rest (although Kai did).


Gelatin should help to a good extent. I'll be curious to see how it turns out if you do. Good luck.

162
I assume your process and pH control is sound?

Well, I always doubt myself  :)

My current haze issue even prompted me to buy a new pH meter as I was beginning to suspect that pH might be the culprit. It wasn't  :o

The beers are otherwise great, but I've never encountered this degree of turbidity.


Fining with gelatin no help at all? It's probably not a coincidence that this issue started with the bag of MO, especially given the pH control.

163
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 10, 2016, 02:51:38 PM »
First off, welcome! No, your beer isn't ruined whatsoever. It sounds like you don't have enough headspace to account for krausen (tall, thick, yeasty foam) that arises from fermentation and/or are using a very active yeast strain. Ideally a fermenter should have 25-30% of its volume as headspace, to account for this. For reference, I use 8 gallon buckets to ferment 5.5 gallons of beer. Just keep the outside of the fermenter and airlock cleaned out with sanitizer as needed and, in 2 or 3 days, the heavy part of fermentation should subside (for average strength beers). It'll be fine. How big is your fermenter and batch of beer? What yeast strain did you use?

164
I've never used that maltster's malts so I can't speak from experience with it, but I have heard and read accounts of some MOs causing haze. The last MO I used was Munton's - not my favorite MO but it cleared out brilliantly. I assume your process and pH control is sound?

165
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 10, 2016, 02:02:25 PM »
FWIW, I wasn't saying it needed to age, only that an 8.5% beer could age nicely for a while. Who knows how old it is now - I'd drink it now.

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