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Messages - HoosierBrew

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2071
General Homebrew Discussion / Re: Did NB sell out?
« on: October 20, 2016, 10:00:55 AM »
I think you're missing the pint many people have.  It's not a "purist" thing.  Personally I couldn't care less what what people drink or who makes it.  The real issue is control of the distribution chain, which is the problem that has started surfacing with AB buying up breweries.


Yeah, that's exactly my concern.

2072
The Pub / Re: Baseball 2016
« on: October 20, 2016, 05:13:39 AM »
Ok tribe is in go cubs!!!


Sent from my iPhone using Tapatalk



Glad to see the Indians back in. The Cubs have a new series now, 2 of 3 at home. Gotta take advantage and put all the curse talk to bed.

2073
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 05:44:19 PM »
Do those that are anti AB also avoid Walmart, Target, Amazon, Home Depot, Lowes, Best Buy, Total Wine, Specs, BevMo? All of those can be considered anti competition.


With the exception of Walmart (many of whose employees have to receive welfare because they aren't paid well enough to afford Walmart's own health insurance), no. But my biggest passion in life, aside from my wife, is drinking good beer and especially brewing it. ABI's motives are pretty transparent toward craft beer so far. The purchase may well prove to be no big deal. But it might also prove to be pretty impactful to us. Time will tell.

2074
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 04:55:29 PM »
Another wackadoo vote.  Wackadoo = someone who knows ABI's motives/practices toward craft beer are not good, fair or honorable, and therefore jumping in the deep end of homebrewing supplies is likely not good, fair or honorable either. I know, batsh!t crazy, huh?   ;)


2075
Beer Recipes / Re: Belgian stout with raspberries
« on: October 19, 2016, 04:38:55 PM »
For me, a good belgian stout is not as roasty as a typical American stout or even an English stout. I think they come across a bit smoother in roast flavor than their counterparts. You may want to consider subbing in some dehusked carafa malt (II) or some other smooth roasted malt (ie blackprinz, or midnight wheat - what I would use) to add that roast but keeping it softer. You also have quite a bit of chocolate malt in there, which could potentially pair well with the raspberry addition depending on how much you decide to go with.

See Steve's post about the raspberries. 1#/gallon would be a good starting point. Just my 2 cents though. Let us know what you decide to do. The idea sounds delicious, especially for winter. Maybe some addition of cacao nibs too!



I agree. Personally, I'd drop the black patent altogether and go with 8 oz each pale chocolate, chocolate, and roasted barley and maybe some Midnight Wheat. As for the raspberries, they are very assertive, so it's up to personal preference for how much fruit presence you want. For a light touch, I don't think 3# is going too light. Obviously more for more fruit presence. As always, I'll give my preference for fruit purees - no skins, seeds, or pits and best of all, no racking nightmare.

2076
I am sometimes surprised by how satisfied people are with 'meh' beer.  It has to be truly wretched to get people to stop drinking it.

Interesting times.
Crap doesn't always lose.



Well, apparently crap is on a pretty hot streak around here. Most of the new upstarts especially are just plain bad. Like somebody posted, many wouldn't do well in a decent comp.

2077
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 19, 2016, 08:02:46 AM »
So even if I keep the copper, I can see trying some kind of lodo/brewtan combination for those beers.


That's my plan, too.

2078
If you are racking from primary to secondary because you are adding ingredients to the secondary, does fermentation need to be completely finished before you do that?

My thought would be that the purpose of racking to the secondary is to leave most of the traub behind.  If this is the case, I'm thinking I could probably do that after perhaps 7 days and then leave the beer in there until fermentation is complete. Also, I don't care if some traub remains.  I bottle and most of the visible crud will settle to the bottom anyway.

If more info helps, I'm making a stout. fermenting with US05, and will be adding chocolate nibs and cinnamon sticks. 

Thanks in advance for your advice.
 



Personally, I wouldn't transfer to secondary to use cocoa nibs and cinnamon. I'd wait until you reach FG, then add those ingredients in a fine mesh bag. Sample everyday or two and pull the bag when the flavor is where you want, then bottle/keg.

2079
Kegging and Bottling / Re: Closed transfer and dry hopping in the keg
« on: October 19, 2016, 05:22:43 AM »
I dry hop the keg all the time it's not a problem. I've even released pressure and opened kegs to throw in more hops not going to hurt anything. We're talking IPA which your not going to age and should be drunk fresh so O2 should not be a problem.


I open the keg to add more hops to APA or AIPA on occasion, but I like to open the gas valve back up to let CO2 blow over the surface of the beer as I do it, though.

2080
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 18, 2016, 03:01:00 PM »
Wow, that doesn't look fun but it does make sense for LO cold side.  Honestly, once I tried hot side, I was hooked.  The paper that got me started: https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&cad=rja&uact=8&ved=0ahUKEwijhJOxjeXPAhUCLyYKHbIbBlgQFghSMAk&url=http%3A%2F%2Fmicro-report.com%2Fwp-content%2Fuploads%2FISP_007_Stabilization_of_Beer_with_Polyclar_Brewbrite.pdf&usg=AFQjCNELOzelDM2MzmKFrOLXORBcfh3jag



I am gonna try using Brewbrite in boil as well. I have some coming from ibrew along with some more Brewtan. So I guess my brewing process is in flux. Gonna try low O2 with SMB (to the extent my brewery will allow), use Brewtan for metal chelation and packaging protection, and use Brewbrite at 10. What the final process ends up being remains to be seen. Gonna tinker until I find the optimum combo and process.

2081
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 17, 2016, 05:18:43 PM »
and the least amount you can use to achieve the results you want the better.


Yeah, that was my thought. Thanks for the guidance.

2082
Ingredients / Re: Brewtan B
« on: October 17, 2016, 05:12:52 PM »
Here's my big question: Since I'm tied to my copper-using Therminator, would Brewtan B help "offset" this when brewing using low-O2 methods? Seems to me it will...


Wish I could answer scientifically. My gut reaction is that it might be what Brewtan does best and could account for the improvement some of us are seeing. Joe F seemed to concur on the podcast and he is in a better position to know. 

2083
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 17, 2016, 05:07:26 PM »
I want to revisit the sulfur issue. Am I correct in understanding that, until you dial in the amount of SMB needed for your system, you stand a decent chance of unpleasant levels of sulfur in the finished beers? I know that sulfur generally dissipates over time, but I'd rather not wait past the beers freshness peak to wait out sulfur. Do you feel this is due more to the dose or the lack of copper contact (ie., copper IC) or a combination of both? In the mean time (or maybe permanently), I'll be using a copper IC, with Brewtan B and SMB, in the hopes that the Brewtan will offset the copper induced oxidation (which seems legit to me). We'll see. 

2084
Ingredients / Re: Brewtan B
« on: October 17, 2016, 04:43:58 PM »
so I am interested if the brewtan gives you a notable change all by itself.


I am fairly convinced it does. I tried it a few times while changing no other variables. No scientific evidence, just anecdotal. After reading and listening to Joe F discuss it, it seems that maybe its best attribute is in chelating the copper ions from using copper ICs which many of us still have. The beer seems improved to me in character and definitely in its shelf life. I'm curious to see the results of Denny's IGOR experiment with Brewtan to get some good feedback. I'm human so I'm not immune to confirmation bias but I've also brewed for a long time and feel like my beers are noticeably better. Having said that, I'm ready to work low O2 techniques and SMB into my routine (to the best of my ability) with the next batch and see if there are noticeable improvements there.

2085
Events / Re: Denny & Drew After Dark
« on: October 17, 2016, 12:00:40 PM »
Wish I lived further west. Sounds like fun.

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