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Messages - HoosierBrew

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2311
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 10, 2016, 03:29:14 PM »
FWIW, I wasn't saying it needed to age, only that an 8.5% beer could age nicely for a while. Who knows how old it is now - I'd drink it now.
Oh I know that, I just thought going in it was like a 10%+for some reason, probably because it was a $6.50 11.5oz bottle, I was progressively wishing I got more bang out of that.  I will be cracking the seal here soon

Sent from my SM-S820L using Tapatalk





Cool. Yeah the Belgian stuff definitely isn't cheap. That's a nice, really drinkable beer though. Love Belgian beer.

2312
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 10, 2016, 03:27:28 PM »
Yeah, the bigger fermenter will help for a 5 gallon batch. Or brew a smaller batch in the 5 gallon fermenter. I'm saying that if the cap is blown off again, or if yeast krausen comes up into the airlock, just be sure to keep things cleaned up with sanitizer. And yeah, keep water in the airlock up to the max line (if it has one). Half full if not. Good luck.

2313
Quote
Fining with gelatin no help at all? It's probably not a coincidence that this issue started with the bag of MO, especially given the pH control.

Nope.  Nor did isinglass.  :P

I also didn't try a protein rest (although Kai did).


Gelatin should help to a good extent. I'll be curious to see how it turns out if you do. Good luck.

2314
I assume your process and pH control is sound?

Well, I always doubt myself  :)

My current haze issue even prompted me to buy a new pH meter as I was beginning to suspect that pH might be the culprit. It wasn't  :o

The beers are otherwise great, but I've never encountered this degree of turbidity.


Fining with gelatin no help at all? It's probably not a coincidence that this issue started with the bag of MO, especially given the pH control.

2315
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 10, 2016, 02:51:38 PM »
First off, welcome! No, your beer isn't ruined whatsoever. It sounds like you don't have enough headspace to account for krausen (tall, thick, yeasty foam) that arises from fermentation and/or are using a very active yeast strain. Ideally a fermenter should have 25-30% of its volume as headspace, to account for this. For reference, I use 8 gallon buckets to ferment 5.5 gallons of beer. Just keep the outside of the fermenter and airlock cleaned out with sanitizer as needed and, in 2 or 3 days, the heavy part of fermentation should subside (for average strength beers). It'll be fine. How big is your fermenter and batch of beer? What yeast strain did you use?

2316
I've never used that maltster's malts so I can't speak from experience with it, but I have heard and read accounts of some MOs causing haze. The last MO I used was Munton's - not my favorite MO but it cleared out brilliantly. I assume your process and pH control is sound?

2317
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 10, 2016, 02:02:25 PM »
FWIW, I wasn't saying it needed to age, only that an 8.5% beer could age nicely for a while. Who knows how old it is now - I'd drink it now.

2318
Ingredients / Re: Brewtan B
« on: September 10, 2016, 09:13:43 AM »
FWIW, we have an interview with Joe Formanek scheduled for the podcast.  Should hit the air around mid Oct.


Good. I'd be curious to get his take on Brewtan needing to be used in already lodo conditions. Sure doesn't seem to be the case to me. :)

2319
Commercial Beer Reviews / Re: Delirium Nocturnum
« on: September 10, 2016, 07:53:46 AM »
I say try it now. It's a Belgian Strong Ale and of course would age nicely, but I bet it's delicious now. Dangerously drinkable.

2320
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: September 09, 2016, 03:48:07 PM »
Maybe a miniseries drama - say a garage band (led by a hippie, retired older guy who plays ukulele) that are also Homebrewers in a SOCal Homebrew club founding a small brewpub and battling to get shelf space for distribution of their beers while also dealing with negotiating with Big Brew to sponsor their summer music tour, only to be required to sell out the brew pub beers as a condition of the music sponsorship....now that might work!


That's pretty funny. For a little extra drama, we could have Keith as the 'hippie's' wisecracking local competition. :). Excellent addition.  This is getting close to being ready to pitch to a network.  I've seen worse.


It'd be better than most of the stuff that passes for good TV any day.

2321
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: September 09, 2016, 03:00:57 PM »
Maybe a miniseries drama - say a garage band (led by a hippie, retired older guy who plays ukulele) that are also Homebrewers in a SOCal Homebrew club founding a small brewpub and battling to get shelf space for distribution of their beers while also dealing with negotiating with Big Brew to sponsor their summer music tour, only to be required to sell out the brew pub beers as a condition of the music sponsorship....now that might work!


That's pretty funny. For a little extra drama, we could have Keith as the 'hippie's' wisecracking local competition. :)

2322
Ingredients / Re: Brewtan B
« on: September 09, 2016, 02:48:48 PM »
I'm waiting for all the stainless chiller switchers to complain about sulphur notes only to make the switch back to copper, or at at least tossing a pipe fitting into the kettle.


Yep. homoeccentricus bought one and complained of sulfur immediately. Gonna stick with what I'm doing for now. My 'slight improvement' seems to taste pretty good to me about now.

2323
Ingredients / Re: Brewtan B
« on: September 09, 2016, 08:58:16 AM »
I think it's likely that most homebrewers suffer oxidation issues, whether they realize it or not.  Some may be minor, but even those can affect beer quality.  I've always been happy with the quality of my beers, but they seem to be noticeably better with Brewtan B.  Does that mean the ones without it suck?  Not IMO.  But if they can be improved with something as simple as this, I'm gonna do it.  FTR, I still need to do more side by side testing.



Exactly how I feel,Denny.

2324
Ingredients / Re: Weyermann Barke malts
« on: September 08, 2016, 05:06:19 PM »
I have Barke in inventory but chose to try floor malted Weyermann first. I can't wait.


Floor malted Weyermann is pretty nice too, though.

2325
Beer Travel / Re: Where am I?
« on: September 08, 2016, 02:57:17 PM »
No need to be jealous anymore. AB Inbev just bought Bosteels.

Ouch.  They will probably be canning it soon.



Wow, that really sucks. Pisses me off. Maybe AB could get Lindemans to consult on turning it into a juice box beer. Bosteels Hard Lemonade ? It's just BS.

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