Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - HoosierBrew

Pages: 1 ... 153 154 [155] 156 157 ... 862
2311
Ingredients / Re: Using dried fruit
« on: October 07, 2016, 01:06:14 PM »
If I had to pick, I think I'd prefer tart cherry juice or concentrate over dried cherries. I get that toffee-like, raisiny flavor from dried berries and cherries (although nowhere near as strong as in an actual raisin), and I don't know if I'd want that in a cider.


Agreed. I really like the tart Montmorency concentrate from this company over any puree I've used, in both beer and cider. It has excellent flavor and acidity.

http://www.shorelinefruit.com/cart/6/cherry-concentrate/-cherry-bay-orchards-tart-montmorency-cherry-concentrate---32-oz

2312
Kegging and Bottling / Re: Purging keg and adding gelatin.
« on: October 07, 2016, 12:16:53 AM »
5. Unscrew the PRV with the CO2 still on.
6. While the CO2 is trying to escape the now open PRV hole, inject Biofine/gelatin or othe finings through the PRV with a large medicine dropper or like syringe.
7. Screw PRV back on while CO2 continues to escape.


I think I'll switch to this procedure. My SOP has been to take off the lid and immediately open the gas valve to let CO2  blow over the surface of the beer as I add the gelatin - at least some level of protection. But this is better.  Thanks for the tip!

2313
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 06, 2016, 09:41:31 PM »
If the fear is the sparge, take some hydrometer readings as it runs off and stop if you reach 1.010, then adding the water straight to the kettle to get to the desired pre-boil volume.

Or as Denny says - do like him and batch sparge it (I do).




^^^.  Good advice on both counts. I used to fly sparge and got frustrated at times with astringency. Batch sparging is an easy switch and much less sensitive to pH issues.

2314
buck, cluck, cruck, duck, huck, guck, luck, muck, puck, pluck, ruck, suck, tuck, yuck. Take your pick.
I think you're still missing one...

schmuck?


Clearly it's 'truck'.

2315
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 06, 2016, 02:25:48 PM »
A protein rest would likely have exactly the opposite effect of what you desire.  In my experience, it can destroy body and head retention.


+1.  Not to rest.

2316
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 06, 2016, 01:04:49 PM »
There have been some interesting discussions around regarding bitterness extraction from late hop and dry hop additions.  I think it could be your culprit.  Most folks and spreadsheets assume a zero bitterness extraction with late/ flame out/whirlpool (at180 or below)/dry hopping, but that is proving not to be the case.



I agree for the most part. Late additions and flameout stands definitely add noticeable bitterness. Dry hopping has been shown to add some bitterness, more so on big dry hop additions. Cooler hopstands undoubtedly add some, but I don't notice it below a certain temp. Regardless, it's something for us to be considering, especially on beers like NE IPA where it's all about tons of late and dry additions.

2317
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 06, 2016, 12:37:14 AM »
A simple way to start would be with a TDS meter to measure the Total Dissolved Solids in the water. Would also be helpful to find out how much output TDS your system is rated to put out when it is functioning properly.


Yep

2318
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 05, 2016, 11:51:02 PM »
Gonna do a split saison batch using Imperial Rustic, hopefully this weekend. Half with just my standard saison grist, the other half will get racked onto apricot puree, for my wife and her friends. Not a huge fruit beer fan but it may actually be tasty.
Not ashamed to say I'd be your wife's friend and drink a pint


Sent from my iPad using Tapatalk


;D   I actually make pretty darn good fruit beers ( I've had enough practice). I just don't normally want more than one or two.

2319
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 05, 2016, 10:50:30 PM »
Gonna do a split saison batch using Imperial Rustic, hopefully this weekend. Half with just my standard saison grist, the other half will get racked onto apricot puree, for my wife and her friends. Not a huge fruit beer fan but it may actually be tasty.

2320
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 05, 2016, 07:41:48 PM »
Also, not sure you really need to go down to 5.2 in the mash to begin with. I stick with 5.4 for all APA and IPAs. The only thing I go down that far on is a saison



^^  I like hop expression in American styles much better @ 5.4pH.  And saison is the only beer I mash @ 5.2 as well.  Another  $0.02  .

2321
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 06:40:31 PM »
Maybe some rye malt will help with that.... :-X

Or in my case, Zpack.  :D

Does that come in chocolate form?


Nope. Nice thought, though. About 400L should do it. ;)

2322
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 06:32:37 PM »
Maybe some rye malt will help with that.... :-X

Or in my case, Zpack.  :D

2323
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 06:30:58 PM »
That sounds really tasty to me. I agree on trying out the lb first - you could always bump up the rye character with some malted rye the next time.

He already has 4# of malted rye in there. I am assuming for a 10 gallon batch.


Yep, missed it. I'm blaming this damn head cold. :)

2324
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 06:28:14 PM »
That sounds really tasty to me. I agree on trying out the lb first - you could always bump up the rye character with some malted rye the next time.

2325
Yeast and Fermentation / Re: Saisonstein Monster OYL-500/BJCP ?
« on: October 05, 2016, 03:04:17 PM »
  Malty and lemony.  My wife think it tastes more like wine than beer.


Saison strains often have a tart, white wine like character. One of the things I love about saison.

Pages: 1 ... 153 154 [155] 156 157 ... 862