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Messages - HoosierBrew

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181
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 30, 2016, 09:26:27 AM »

The other is that I have no method to test the DO of my system, and so I went on the high end of the SMB levels that they recommend.  I did a pale ale, bitter, and a helles.  In the two ales, the sulfur was much too strong which I think is due to me having too much SMB in there to start with.  The end result was things that were a bit biting (and one was pretty eggy/farty for a while). 


This is my #1 concern with the trial batches I recently did.  I am worried I am going to end up with a sulphur bomb at the end.  I did two lagers that were probably at the higher end of MB..... I did an IPA yesterday where I scaled it back to see how that compared.  Guess I will see.
I've dropped my dose down to no more that 50ppm for any and all situations. I don't care if I do end up with a less quality wort, I've had a few sulfur bombs and it sucks. So too little SMB is better than too much SMB in my opinion.


Yeah, I feel the same. But it seems the trifecta mixture is the way to go anyway - it would keep the SMB at a smaller %. I used it in the dunkel I just brewed. Can't wait to tap.
I've been wondering how to use that for the mash and sparge. The ratio is 45/45/10 for SMB, AA, BtB, yes? I wonder how that would work for the sparge water since I don't have the ability to do full volume mash for my 5 gallon batches.


Yeah, that's the ratio I used. I don't see why you couldn't use the it in the (preboiled) sparge water at the given dose/volume water.

182
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 30, 2016, 09:19:18 AM »

The other is that I have no method to test the DO of my system, and so I went on the high end of the SMB levels that they recommend.  I did a pale ale, bitter, and a helles.  In the two ales, the sulfur was much too strong which I think is due to me having too much SMB in there to start with.  The end result was things that were a bit biting (and one was pretty eggy/farty for a while). 


This is my #1 concern with the trial batches I recently did.  I am worried I am going to end up with a sulphur bomb at the end.  I did two lagers that were probably at the higher end of MB..... I did an IPA yesterday where I scaled it back to see how that compared.  Guess I will see.
I've dropped my dose down to no more that 50ppm for any and all situations. I don't care if I do end up with a less quality wort, I've had a few sulfur bombs and it sucks. So too little SMB is better than too much SMB in my opinion.


Yeah, I feel the same. But it seems the trifecta mixture is the way to go anyway - it would keep the SMB at a smaller %. I used it in the dunkel I just brewed. Can't wait to tap.

183
General Homebrew Discussion / Re: This is Belgium
« on: December 30, 2016, 08:56:03 AM »


Any of these two will do.


I'm gonna guess those aren't at the apex of Begian brewing?    ;D

184
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 30, 2016, 08:52:36 AM »
On the lager, it wasn't nearly as pronounced as it was/is on the ales.  I think the lager yeast have a better time with the sulfur than the ale yeasts do.


The APA I did lodo came out great with 50 ppm SMB - zero sulfur. My understanding is that 50ppm is the absolute max for ales or you run the risk of sulfur. I used 1056 FWIW.

185
The Pub / Re: Horrible beer products
« on: December 29, 2016, 09:49:09 PM »
Mom got me an extract beer kit this year.....guess all the sacks of grain never register. I love that woman. Continue on...


Man, that's priceless.

186
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 01:59:18 PM »
I have noticed gradual improvements as I took steps to reduce DO.  I brew a lot of IPAs.  Lower DO seems to have produced brighter flavors at the time of tapping.  The flavor and aroma is stronger 1-2 months later compared to when I didn't do much to reduce DO.  I recall many times when the higher DO beer was quite hoppy for a week and then it went down hill quickly.  That doesn't happen with the lower DO beer.   


I've noticed the exact same on the APA I just did lodo. I often end up adding extra hops to the keg as the aroma drops off in American styles, but in this beer, the aroma persisted NOTICEABLY longer. No extra hops needed for the keg. Can't wait to brew my upcoming IPA in this style. Gotta say, as someone who's tried it and sees definite results (to my palate), I just think it's a shame that the info presented got buried under all the noise of insults and negativity. Try it or don't - it's literally that simple.

187
General Homebrew Discussion / Re: This is Belgium
« on: December 29, 2016, 01:20:40 PM »
I'm going to drink a Cantillon Lou Pepe Kriek tonight just to spite you guys.



Nice choice for spite. Very nice.

188
Kegging and Bottling / Re: Tap line cleaning
« on: December 29, 2016, 01:17:31 PM »
Damn, I like it.

189
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 29, 2016, 12:02:20 PM »
This one time... at beer camp



"I stuck a hop cone...."     :)

190
Extract/Partial Mash Brewing / Re: Holiday Ale Tweaks
« on: December 29, 2016, 11:56:24 AM »
Brewing on the ones helped me more than probably any other recipe speech. Except, I think hoosierbrew (?), who helped me build my stout recipe. 


Yeah, Drew had a good one with that speech.  And glad the stout came out good for ya. I like it.

191
Ingredients / Re: CaraMunich II
« on: December 29, 2016, 11:54:40 AM »
I love 3522 for my Belgian Pale Ale.


Yeah, great strain.

192
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 08:18:07 PM »
I did that  (using boiled nylons and a SS weight) for the english bitter I made and the 1oz of EKG came through nice and bright.  The only problem that I saw with it was that the hops all floated up to the top of the sock and bunched up there.  I'm not sure how to deal with that, maybe just give the keg a gentle wiggle to knock the hops free and make them fall to the bottom of the sock.


I use 5 gallon pain strainer bags (double layered), weighted with marbles. The size of the bags gives the hops plenty of room to break down and circulate. I used to use nylons and then a hop canister and decided I didn't like how the hops tended to not all break apart when using bigger dry hop amounts.

193
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 08:04:35 PM »
Not exactly sure how I'll handle the dry hopping, probably put it in the spunding keg inside some bags.


That's my plan for dry hopped beers now. The active yeast should scavenge the O2, and the hops aromas would be trapped in the keg, never touching outside air. I like it.

194
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 07:44:03 PM »
I just picked up the ingredients for a double brew day on Monday, which is a day off for me.

I am going to do a 100% Galaxy red IPA with 66% Red-X and 33% two row. While that is mashing, I am going to make a 30-minute boil APA with Rye LME and Pilsen Light DME, Bittered with Columbus, and then late hopped with Eukanot and Cascade.

If everything goes as planned, I should have 2 batches done in about 1hr longer than I make one batch. I need to get the keezer full again.


Both sound great.

195
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 07:25:01 PM »
It was a long brew day today, but I got a double batch of Dunkel in. The first was done my old traditional way, (ie., Narziss style ramped up fermentation schedule) with a copper chiller, where the second was done low O2 - trifecta (SMB/AA/BTB) in mash, mash cap, reduced evaporation, SS chiller, and will be fermented cool with no ramp. Same exact grist, same strain (2206), same mash pH, and both hit exactly 1.052 OG which is huge since I brewed these for comparison. The former will be force carbed, the latter spunded. Plans are to do a triangle and get some solid feedback. The tasters will be brewer friends with good palates. Looking forward to seeing the results, whatever they are. Pics and results to come.


Edit - I'll say that the wort samples were markedly different. The low O2 wort had far more malt complexity and depth. As that applies to the final beers and my comrades opinions, we'll see.

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