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Messages - HoosierBrew

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2071
Ingredients / Re: Brewtan B
« on: July 29, 2016, 12:53:35 PM »
I used the recommendation Denny got - 1/4 tsp in the mash water, and 1/2 tsp in a slurry added with 15 mins left in the boil.

2072
Ingredients / Re: Brewtan B
« on: July 29, 2016, 09:08:26 AM »
Way too early to declare anything so it's not remotely even a data point, but my O-fest (first beer brewed with Brewtan) is 3 days shy of a month old. It's pretty clear (not quite brilliant), has a rich, malty nose and flavor, more than I recall in any O-fest I've brewed at this age. The improved clarity at very least seems improved, as does overall malt character. I'll post pics soon and final impressions but I'm definitely encouraged, enough to order some more Brewtan and wait 3 weeks. Can't wait to keg the North German Pils (Brewtan #2) tomorrow and get it carbed up.


Edit -  Jeff, I sure hope so !

Just curious, did you fine the O-fest with gelatin?


No, I wanted to judge its clarity on its own merits. Considerimg not using gelatin and the beer not being a month old, the clarity is good and will only get better.

2073
Ingredients / Re: Brewtan B
« on: July 29, 2016, 07:26:13 AM »
Way too early to declare anything so it's not remotely even a data point, but my O-fest (first beer brewed with Brewtan) is 3 days shy of a month old. It's pretty clear (not quite brilliant), has a rich, malty nose and flavor, more than I recall in any O-fest I've brewed at this age. The improved clarity at very least seems improved, as does overall malt character. I'll post pics soon and final impressions but I'm definitely encouraged, enough to order some more Brewtan and wait 3 weeks. Can't wait to keg the North German Pils (Brewtan #2) tomorrow and get it carbed up.

Sweet!  Thanks for the update.  So was your process essentially the same plus the brewtan or did you fool with some LODO techniques as well?  Interested in your NGP report.  I am beginning to form an opinion that Brewtan is best tool for malty styles and Polyclar for hoppy...   



No, I kept my process otherwise the same. I feel that if you change too many variables at once and it's tough to assign cause and effect with any real accuracy. It seems to enhance malt character as you say, but since I'm kegging this hoppy Pivo style German pils today, I'm interested to see how it fares in a hoppy beer. If Brewtan's main advantage really proves to be in preventing oxidative reactions, then it seems that it would benefit most any beer. We'll see !

2074
Ingredients / Re: Brewtan B
« on: July 28, 2016, 06:23:26 PM »
Way too early to declare anything so it's not remotely even a data point, but my O-fest (first beer brewed with Brewtan) is 3 days shy of a month old. It's pretty clear (not quite brilliant), has a rich, malty nose and flavor, more than I recall in any O-fest I've brewed at this age. The improved clarity at very least seems improved, as does overall malt character. I'll post pics soon and final impressions but I'm definitely encouraged, enough to order some more Brewtan and wait 3 weeks. Can't wait to keg the North German Pils (Brewtan #2) tomorrow and get it carbed up.


Edit -  Jeff, I sure hope so !

2075
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 02:46:37 PM »
What about mash pH? Just stay around 5.4?


I like 5.25-5.3pH for Kolsch. Makes for a crisp beer which fits the style IMO.

2076
General Homebrew Discussion / Re: My beer is a hit!
« on: July 28, 2016, 09:10:19 AM »
Nice job!

2077
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 08:48:22 AM »

I have another often asked question regarding bottling. If I cold crash this and fine with gelatin, should I worry about them carbing up properly? If I pitch enough healthy yeast to begin with it should be okay right?

This is what everyone keeps telling me. I don't use gelatin though so I'm not sure.


There'll be plenty of yeast left to do the job. Gelatin just drops the amount of yeast below the visible threshold, but plenty are left in the beer. If it were a really big beer, adding some dry yeast at bottling might be helpful.

2078
The Pub / Re: I'm back...
« on: July 27, 2016, 03:56:14 PM »
Welcome back, Steve. While I was going to college, I worked for a short time as a substitute teacher at an elementary school, to make some extra $. By 'short time', I mean like 3 or 4 days. I figured out really quickly that I was not cut out for that.  :)  My wife is a high school teacher and I have no idea how she does it. But she's cut out for it and she's great at it.

2079
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 27, 2016, 10:44:57 AM »
+1. I replace my plastic things every year as well. Haven't had an infection in several years.

2080
All Grain Brewing / Re: double kolsch attenuation
« on: July 27, 2016, 09:25:24 AM »
+2. I think it's a good idea and a good plan to execute it.

2081
Man, that just plain sucks, sorry to hear it. I luckily found a loose swivel nut on one of the QDs in my kegerator the other day - the one going to my new Brewtan Ofest. Would've lost that batch. Damn glad I caught it. Who knows, the next batch of your cream ale may be even better. Still sucks.

2082
Yeast and Fermentation / Re: Imperial Yeast
« on: July 26, 2016, 02:22:50 PM »
I have Rustic (supposedly Blaugies 3726) on deck with next beer.  Same here, excited as Blaugies is probably my favorite yeast and also the cell count.  I will try to remember and post results. 


Yeah, please post. I'm curious to see how you think it compares to 3726. The descriptions for the Imperial sound a little different than my experience with 3726. Ferm schedule makes a huge difference in saisons though.

2083
All Grain Brewing / Re: Red Ale
« on: July 26, 2016, 11:36:50 AM »
Yeah, looks solid. What did the SRM calc to, out of curiosity?

2084
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 26, 2016, 09:45:11 AM »
This ^. I'm my own biggest critic, so as soon as I tap a keg I'm already coming up with ideas for the next time I brew it. Even the recipes I have dialed in get experimented with here and there.

I feel like my beer is getting better with practice but I'm also coming to the conclusion that bottle shop beer is often not worth what I pay for it (not trying to argue that homebrewing is saving me money - it's not). If it's coming from across the country and is not extremely unique, I'll typically pass. There's plenty of quality local stuff available in the common styles I drink a decent amount of and for a few bucks cheaper per six-pack than an out of region beer.

What I tend to brew is stuff that isn't done at all or done particularly well locally. Oddly enough, it's hard to find good american brown ale locally (thanks for Noti Brown, Denny!), as well as all British styles (or hell, most lower gravity ale). So I brew quite a bit of British stuff. I also find the quality of local saison to be poor for what I pay so I brew a lot of saison.

I've also completely stopped buying highly hop forward styles in bottle. I don't drink many of them (my wife does) so when the urge strikes, we go out to one of many breweries or places with a lot of local stuff on tap.

Again, no argument about saving money by homebrewing but rather, brewing the stuff you like that you don't feel is easy to get access to.



I agree with all of this, too. There's a lot of mediocre (at best) beer out there now.

2085
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 26, 2016, 09:11:33 AM »
My beer is the best beer I drink with a lesson in every glass. 


This ^. I'm my own biggest critic, so as soon as I tap a keg I'm already coming up with ideas for the next time I brew it. Even the recipes I have dialed in get experimented with here and there.

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