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Messages - HoosierBrew

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211
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 23, 2017, 01:55:05 PM »
Keurig is just pure idiocy IMO. My mom bought me one years ago and after I used the initial pods I strictly used it for hot water until it died. OTOH I actually like to drink GOOD coffee so there's that.



Couldn't agree more, Keith. The Keurig trades ease of use (I guess) for subpar s**t coffee IMO. We have one at work and every single pod has that bitter instant coffee bite, even with creamer. Once you get used to really good coffee, that crap's unacceptable. And the pods are overly expensive to boot. Each his own.

212
Beer Travel / Re: Where am I?
« on: September 23, 2017, 01:18:05 PM »
Awesome. Silly question - can you buy malt by the bag there, or do you need to buy from a shop or wholesaler?

213
Beer Recipes / Re: Red Ale with Apple Pie extract recipe
« on: September 23, 2017, 01:14:54 PM »
I think it all depends on how malty you want it. Red x has worked well for me to get deep red tones but in my experience anything at 50% of the grist or more will contribute to a pretty uniquely malty beer. I think carared and a small amount of roasted malt may be the way to go.

I agree with this. Red X is the only way to get a true red color from grain alone, but it has a deep maltiness that only fits a handful of styles. The color and flavor are both distinct and are married together. Red X is a one-trick pony that works exceptionally well withing a rather narrow flavor spectrum.

Unless you're looking for a serious malt bomb, then CaraRed and some roast barley are probably better suited to a broader variety of styles. I'm thinking you'd want a rather neutral base recipe to let the flavoring show through. Something like an Irish Red Ale for a base style would be pretty good, I think.


I agree, too. I like Red X in principle, but just can't find many beers where I want to use a large amount of it. High sulfate levels do help offset some of the 'malt bomb' character when using it in high %.

214
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 23, 2017, 12:44:45 PM »
Brown ale. Clarified and lagered for a week. Darker not in the light.




Sent from my iPhone using Tapatalk

Looks awesome!

215
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 22, 2017, 11:31:15 PM »
Picobrew pushes the “beer you can’t get can be made at home” narrative. Personally I think that is a bit stretch.


I agree. People should buy whatever the heck they want though.
I’m not saying people shouldn’t buy it if they want. I’m saying that “selling point” is dumb.


I'm not disagreeing, Steve. People are making beer in so many ways now (not a bad thing), that it comes as more a reflex to say that people should brew how they want. Should be a given, right? Just don't want to ignite an unintended fire.

216
The Pub / Article: "ABI To No Longer Focus On Brewery Acquisition"
« on: September 22, 2017, 10:26:57 PM »
Pretty interesting. After the layoffs, it looks like a change in strategy involving a focus on existing acquisition expansion while stopping further buyouts. Could shake out in a number of ways. Time will tell.

https://www.pastemagazine.com/articles/2017/09/after-high-end-layoffs-ab-inbev-to-no-longer-focus.html

217
The Pub / Re: Product Development, Homebrewing, and Keurig
« on: September 22, 2017, 10:06:18 PM »
Picobrew pushes the “beer you can’t get can be made at home” narrative. Personally I think that is a bit stretch.


I agree. People should buy whatever the heck they want though.

218
Ingredients / Re: Pilsner Mail for an IPA?
« on: September 21, 2017, 09:09:16 PM »
You really don't need a 90 min boil even for pilsner malt.
A 60 min boil will be just fine, IME.


This. ^^

219
Beer Recipes / Re: cream ale
« on: September 20, 2017, 04:09:35 PM »
You may want to look into a Kentucky Common style beer because, from the description of your desires, it's in the ballpark (though usually a KC is not too high ABV). fwiw


Yep, beat me to it. Sounds nearest a KC.

220
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 19, 2017, 10:32:01 PM »
Man, that looks great!

221
Beer Recipes / Re: cream ale
« on: September 19, 2017, 10:28:32 PM »
Another $0.02 - it sounds like a good beer to me, but not necessarily a cream ale IMO. The grist is too busy, and the late hop addition out of place. It's closer to a good American blonde minus the corn.

This has done well in comps:

OG 1.048
FG 1.008
IBU 17-18 @ 60 mins

80% Rahr 2 row
20% Flaked Maize

WY1056 @ 60F

Mash 150F/90 mins


Easy peasy!



Edit - Just saw the carafa III. Thought it was a standard cream ale, not a dark version. I'd still simplify the grist. Just me.



222
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 05:29:59 PM »
Yeah, being the acid from apples, I prefer it, too. I guess I don't hit an unpleasant threshold in my additions, and I like cider fairly tart. Each his own though.

223
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 02:51:19 PM »
I agree, Dave. It's easy to get cider plenty tart with malic acid. Nothing wrong with experimenting, either.

224
Ingredients / Re: Polyclar Brewbrite
« on: September 17, 2017, 06:27:44 PM »
I break up the whirlfloc into smaller bits and powder, and then I put the PVPP on top of that in my bowl.  I don't try to mix those two together though because the PVPP is super light and almost wants to take flight.  At about 12 minutes to end of boil I mix in about 1/2 cup of boiling wort in the bowl and stir it into a slurry, then add it all back at 10min.



Pretty much the same thing I do.

225
Beer Recipes / Re: Belgian Pale Ale yeast
« on: September 16, 2017, 09:56:49 PM »
WLP090 San Diego Super?


It's basically a faster fermenting version of 1056. WY1272 fermented around 68F would give a slight fruitiness that might work well.

Edit - It flocs a little quicker than 1056. A couple days at 32F doesn't hurt either.

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