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Messages - HoosierBrew

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2071
Yeast and Fermentation / Re: Imperial Yeast
« on: November 09, 2016, 12:19:24 AM »
Half carbed. Was at 40psi for 24 hours and 15 for the past two days.


Steve, any more thoughts on the Rustic beer?

2072
Questions about the forum? / Re: Giveaways/freebies to existing members
« on: November 08, 2016, 07:19:43 PM »
I think I renewed a bit early for the six oz mosaic offer, but overall I don't care. Obviously a person that joins feels that the value is there when the enter the credit card number, that feeling of value should change a month later because free hops or a book are included.


Yup

2073
Yeast and Fermentation / Re: porter fermentation
« on: November 08, 2016, 04:42:54 PM »
I always rack before dry hopping.  I have found unpleasant interactions between yeast and hops and I want to avoid that.


Same. Just preference.

2074
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 08, 2016, 02:23:53 AM »
Kitchen Sink Lager.  Vital Stats: Maris Otter, Pilsner, Wheat, Aurora and Mandarina Bav. Hops.  2308. 



It had some sulfur problems, but after blowing the keg off a few times it evolved the bad stuff and now it is nice.



That's a nice looking beer.

2075
General Homebrew Discussion / Re: You know it's a good day...
« on: November 08, 2016, 12:58:23 AM »
Sounds like fun, Eric. Always love trying out new stuff. I used some of the Cleopatra hops I got from Ted H earlier in the year in the APA I just brewed. Aroma was pretty fantastic in the hopstand. Sort of citrus with some tropical/mango character and a spicy German sort of character. Around 8% AA with what I'd guess to be a decent oil content. Can't wait to tap it and try it for real.

2076
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 07, 2016, 11:52:31 PM »
Also, zwiller - based on the batches I did with Brewtan I feel like the claims about it preventing copper related oxidation have merit, and I use a copper IC. Changing no other variables except for adding the Brewtan made noticeable improvement in my beers. My plan is currently to use the yeast scavenging method on water (wasn't a huge fan of preboiling), use SMB and Brewtan in strike and go with it. Probably eventually spund. Can't wait to tap my first batch using this method.

2077
General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 07, 2016, 07:29:39 PM »
I remember a posted link to that effect. I haven't been able to find it yet.

2078
Beer Recipes / Re: Belgian ipa(used saison yeast)
« on: November 07, 2016, 05:14:24 PM »
Personally, I find that any Belgian-style yeast clashes with typical IPA-level hopping, especially if you have an abrasive bitterness. But I do agree that a super-dry saison yeast would be especially rough. Personally, I think the Duvel strain (WLP570) works best for Belgian IPA's. I still try to keep the IBUs at 50 or less, from a clean bittering hop. For me, the best Belgian IPA's take advantage of the ester profile of the yeast in combination with the flavor of the hops, with only just enough bitterness to provide balance and a crisp finish.

I think Citra/Mosaic would be a good combo. Any hops with citrus, stonefruit or tropical notes play nice with Belgian yeast. Your late hopping rate is on the low end for me, but should work. Double the whirlpool and/or dry hop quantities would be better.

Have you tried Ardennes yeast? (WY3522)  I find that its tartness really complement the hops in a Belgo/American IPA.


Yeah, that's the only one I cared for too, Denny.



2079
Beer Recipes / Re: Belgian ipa(used saison yeast)
« on: November 07, 2016, 05:05:35 PM »
2/  If the SO4:Chloride is in ppm, you need to back off to maybe half those amounts. Martin has posted that you run the risk of a minerally beer when you have sulfate and chloride both over 100 ppm.

Sulfate and chloride levels are fine for the style.


It was pre-coffee when I posted. Yeah, I use high sulfate levels in IPAs all the time, so I should've recommended to drop the chloride back a bit ( or drop the sulfate a bit and keep the chloride as is for NE IPA). I still take Martin's advice not to have both >=  100ppm. Each his own.

2080
Beer Recipes / Re: Belgian ipa(used saison yeast)
« on: November 07, 2016, 01:39:45 PM »
Personally, I find that any Belgian-style yeast clashes with typical IPA-level hopping


I don't make Belgian IPAs anymore for that reason. Of the ones I made, I found that 3522 fermented fairly cool made the best one by far, as its esters were subtle and balanced. I didn't use the Duvel strain though.

2081
Beer Recipes / Re: Belgian ipa(used saison yeast)
« on: November 07, 2016, 01:05:28 PM »
Just my $0.02 :

1/  You don't need to boil it for 90 mins

2/  If the SO4:Chloride is in ppm, you need to back off to maybe half those amounts. Martin has posted that you run the risk of a minerally beer when you have sulfate and chloride both over 100 ppm.

3/  I don't think the saison strain will work best here. Saison yeasts attenuate to very low FG (like 1.004 and under) and the lack of body caused by such a low FG might not support an IPA hop load. IMO WY 3522 is an excellent strain to use here.

2082
All Grain Brewing / Re: Gravity consistently off by 10 points
« on: November 07, 2016, 01:45:24 AM »
+1. It definitely varies with the OG you're trying to hit.

2083
All Grain Brewing / Re: Gravity consistently off by 10 points
« on: November 07, 2016, 01:21:10 AM »
Once you get your system dialed in tightly, your efficiency is your efficiency and should be set as such in your software. Whatever efficiency some other guy got with the recipe is irrelevant. Having said that, I agree with Steve that your crush is likely keeping you efficiency low, assuming your volumes are accurate. Do you have the LHBS mill your grain?

2084
General Homebrew Discussion / Re: First competition results
« on: November 06, 2016, 08:55:29 PM »
Nice job!

2085
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 06, 2016, 12:12:41 PM »
Brewing a Vienna - 50/40/10 pils/Vienna/Munich with HM late.

Just about to mash in


Awesome looking brewery, Paul.

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