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Messages - HoosierBrew

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181
Home brewing is chock-full of practices that are not supported by science.  A while back, I posted that having to ferment ales below the yeast propagator suggested temperature range in order to achieve an off-flavor-free beer was a sign of poor sanitation and/or yeast management.  That information was accepted  about as well as would a lard omelette by many forum members.


I think you under estimate how well a lard omelet would be accepted on this forum. ;)

Debateable.  ;)    What I do find amusing is the idea that 90% + of the brewers on this forum (including pro brewers) who don't take temp recommendations as gospel are likely using poor sanitation and/or yeast management.    :D

182
Beer Recipes / Re: German themed IPA
« on: May 12, 2015, 07:06:56 AM »
Guess I missed the good pic: the 090 is blowing bubbles out the top of the airlock it's going so hard. 3 gallons in 5 gallon carboy and it's putting up a good fight

its pretty aggressive. 48 hours and it starts winding down quickly, so let it rise in temp to finish.

Yeah, that stuff gets over and done quicker than any strain I've used.

183
Ingredients / Re: Does roasted barley need to be gelatinized?
« on: May 12, 2015, 05:49:40 AM »
Nope.

184
Kegging and Bottling / Re: Empty Keg Storage
« on: May 12, 2015, 05:49:09 AM »
Doesn't mean it will be holding pressure just fine that when you pop the lid, fill it, and close it up again...

No, it's no guarantee but it's a good indication for me. I always leak check with a starsan spray bottle regardless. Don't like bad surprises.

185
Ingredients / Re: RO sparge water
« on: May 12, 2015, 04:44:47 AM »
I believe I've read (maybe from Martin) that RO water should definitely be under 50ppm TDS. I've never found any from a machine (yet) any higher than 25ppm, usually more like 14-20ish.

186
General Homebrew Discussion / Re: Oxygenating Wort
« on: May 11, 2015, 06:26:58 PM »
Yeah, don't trash your back. I use a mix stir on a cordless drill. Works like a champ, even on big beers.

187
General Homebrew Discussion / Re: NOOOOO - NHC disaster
« on: May 11, 2015, 11:05:59 AM »
I stopped a near leak out about a month ago. Happened to notice a slight leak out of the nut that snugs on one of my QDs. I tightened it and all of them after it. I don't know when I'd even checked last.

188
Jon, are you targeting 5.2 pH or higher?

I targeted 5.25 on this one. 5.2 works well, too. Gives a slight tartness that fits in with the style to me.

189
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).

Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday -

haven't brewed twice in a week for awhile. Good times.

Jon, what's your water profile look like for Saison?

Went Yellow Balanced this time to the numbers. Works pretty well IMO.

190
All Grain Brewing / Re: Treating Sparge Water
« on: May 11, 2015, 07:13:35 AM »
I also follow Bru'n water, pretty much to the T, except adding acid to the sparge water when using RO. It always specifies I do that, and I don't think it's necessary, but I also don't think half a milliliter is going to make much difference either, negatively.

Yeah, except for that. I don't add acid to RO sparge water, either.

191
Interesting results!  My attempt to explain:

If you pitch enough good healthy yeast, fermentation temperature doesn't matter so much.  Try this same experiment with a poor pitch of old yeast, and you will get very different results.

Also, I am absolutely certain that selection of the specific yeast strain can make all the difference.  Try the same experiment with a hefeweizen yeast or Belgian yeast, for instance, and you will get two entirely different beers, no matter what your pitch rate.

But USUALLY... if you pitch a lot of healthy yeast, this can make fermentation temperature closer to a moot point.

I agree with all of this. Definitely strain dependent, too. Doesn't matter how much healthy 1214 you pitch, for example - that stuff is crazy temp sensitive.

192
Kegging and Bottling / Re: Direction of Keg Lid
« on: May 11, 2015, 06:20:41 AM »
I have one lid and keg combo that only fit one way

+1.  I did a bulk buy on ball locks a long time ago, and every one of them has a lid that only fits one way.

193
Kegging and Bottling / Re: Empty Keg Storage
« on: May 11, 2015, 06:04:59 AM »
I don't understand the need to keep them pressurized just to have to depressurize prior to filling with beer.
Couple of reasons.  Pressurized means nothing is getting in there.  It will remain sanitary.  Also, since I'm sealing the keg while wet with Star San I want to avoid oxygen.   


+1.  I like knowing before filling with beer that the keg still holds pressure, too.

194
Kegging and Bottling / Re: Keg Dip Tube/ Water Test
« on: May 10, 2015, 01:35:02 PM »
You need to pump out some starsan after the pbw. PBW is only a cleanser - to have the keg sanitized you need to pump starsan out of the keg. It'll have the diptube, fittings and faucet beer ready.

195
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).

Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday - haven't brewed twice in a week for awhile. Good times.

same here. ESB fermenting nicely at 65F.  what saison yeast did you end up with?

3724. Using foil over the open airlock gasket per Drew B. Gonna see how low I can get it using this method. If it stalls I have some 3711 to finish the job, worst case. Love Dupont.
 

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