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Messages - HoosierBrew

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181
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 24, 2016, 08:44:15 AM »
Perfect description and couldn't agree more Jon.  In fact, that description makes me thirsty!!! 

I am getting a little excited...  Is WL566 a good sub?  Preliminary searches seem to indicate but there is a mention of clove?  Maybe a non issue since I ramp to about 80. 


That's the one I haven't used. I'd be curious to know. Yeah, all the talk makes we want to brew a saison, too!

182
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 24, 2016, 08:34:08 AM »
Surprisingly, I have yet to try 3726. What does it bring to the table differently from 3724?


It's dry and peppery, slightly fruity (at the temps I've used), with subtle tartness. And it's as easy to use as 3711 but more complex IMO. Makes a great beer.

What temps do you run it at?


First time I held at 66F-ish for a couple days then ramped slowly up to upper 70s/80. The other time I held around 73-ish the whole time. Both times got down to ~ 1.003 FG with nice mouthfeel. I really liked both beers.

183
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 24, 2016, 08:19:36 AM »
Surprisingly, I have yet to try 3726. What does it bring to the table differently from 3724?


It's dry and peppery, slightly fruity (at the temps I've used), with subtle tartness. And it's as easy to use as 3711 but more complex IMO. Makes a great beer.

184
General Homebrew Discussion / Re: Adding fruit to beers
« on: June 24, 2016, 08:14:33 AM »
and it is deeeelicious (for a fruit beer). Plus it puts a smile on the wife's face.


Bingo. I'm not sure how many fruit beers I'd ever brew of my own accord, but my wife has earned one now and then for putting up with all this crap.  :)

You said it! That's why I'm calling this version "Happy wife, Happy life".  ;)


Nobody can say we don't get the concept.    ;D

185
General Homebrew Discussion / Re: Adding fruit to beers
« on: June 24, 2016, 08:07:14 AM »
and it is deeeelicious (for a fruit beer). Plus it puts a smile on the wife's face.


Bingo. I'm not sure how many fruit beers I'd ever brew of my own accord, but my wife has earned one now and then for putting up with all this crap.  :)

186
General Homebrew Discussion / Re: Adding fruit to beers
« on: June 24, 2016, 06:20:48 AM »
+2. Totally depends on the type of fruit and what you want to accomplish. Use less puree than fresh fruit as puree has the skins and seeds removed. Use roughly twice the amount of peach or apricot than you would of cherry or raspberry to get a comparable result. Past that, it's personal preference.

187
General Homebrew Discussion / Re: 6 oz of hops
« on: June 23, 2016, 05:32:41 PM »
I brew an APA with about 4oz of hops and consider it hoppy. It's too bad that the extreme has become the standard when it comes to hoppyness. I like IPAs with 12-16oz per 5 gallons just fine, but IPAs with 6-7oz still have their place.


I don't disagree, Steve. When I brew a more tradtional APA I use more along the lines of what you're talking about. But lately I'm liking the niche a hoppy APA (I know it's subjective) fills - not as strong as an IPA, not as thin as a 1.045 'session IPA', hoppier than a more traditional APA. Just me.

188
General Homebrew Discussion / Re: 6 oz of hops
« on: June 23, 2016, 04:57:30 PM »
Guess I misread, Chris - so you're wanting to skip the hop stand? Great flavor and little to no bitterness from a 170F hop stand. It'll be good regardless.

189
General Homebrew Discussion / Re: 6 oz of hops
« on: June 23, 2016, 04:49:12 PM »
Got a hoppy APA coming up soon. Planning to get all of my IBUs from bittering addition and will be using 5-6 oz split between flame out (no hop stand) and dry hop. My question is should I just use all as dry hops or split between dry hop and flame out? Preferences?


Assuming you use 6 oz to split between stand and dry, I'd add 4 oz to the stand and dry hop 2 oz. I love hoppy APAs !  I normally stand 5 oz and dry hop 2.5 - 3 oz (5.5 gallon batch) for hoppy APA, but you'll make a good beer.

190
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 23, 2016, 03:12:32 PM »
I'm sure they would love to offer more year round, but they need to draw the line somewhere. My LHBS always have packs of past date random strains that nobody bought. I'm sure part of the fault is with the LHBS, what sells just sells and what doesn't sits.

One lhbs employee was telling me that often times they order less popular strains to make minimums, bundled shopping or hit price tiers. Not sure how true that is, just what one guy told me.



I get all that. I just hate to see arguably better strains sit on the shelf. I'm confident it would do really well, especially with brewers who don't want to tackle 3724 but want to try something other than 3711. Oh well, all good.

191
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 23, 2016, 12:17:49 PM »
All year would be cool but would be happy if they just released it earlier.  I do have 50ml of it way back in the fridge but it is from 2014.  Didn't use it last year.  Only strain I try to keep.  Think it is even worth trying to step up?  I figure it's 50:50...   


I wouldn't use it, personally. No point in ruining your hard work.

192
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 23, 2016, 09:28:41 AM »
I wish I had some myself. I emailed Wyeast a week or so ago, to put in a vote for 3726 as a year round (along with 2487). I don't get it - as popular as saisons are with homebrewers now you'd think it would be a no brainer to have a better variety in strains. And truthfully, 3711 is IMO 'pretty good' and easy to use, 3724 is great but finicky. 3726 is great AND easy to use.

193
Ingredients / Re: Weyrman floor malted Pilsner
« on: June 23, 2016, 06:18:26 AM »
I have a Helles on tap at Yellowhammer made with this malt that is getting rave reviews if anyone local wants to try it. Made with 95% floor malted pils and 5% floor malted Munich.


Sounds tasty, Keith.

194
General Homebrew Discussion / Re: Water report
« on: June 22, 2016, 05:01:30 PM »
sooo what is the profile of RO Water?



Pretty low levels of most everything, with total dissolved solids under 50ppm-ish. I believe Martin posted that RO must be under 100ppm TDS - I could be wrong. I don't buy RO over 25 ppm TDS personally.

Edit - RO is just a step above distilled in terms of mineral content.

195
The Pub / Re: Mitch Steele Leaving Stone
« on: June 22, 2016, 04:54:35 PM »
I'll bet it's a rock solid brewery from the get go. No learning curve needed there.

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