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Messages - HoosierBrew

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2311
Ingredients / Re: Underwhelmed by Horizon hops
« on: August 14, 2016, 10:32:19 AM »
+1.  Are you only unhappy with the bitterness quality, or hop flavor and aroma as well?  BCS has some good recipes to use for your first time with a style, but the hoppy recipes are my least favorites. His hoppy recipes aren't especially hoppy IMO, and also there are some newer hopping methods for late hop character that he doesn't touch on. Don't get locked into one hop - there are MANY great varieties out there now.

2312
General Homebrew Discussion / Re: Carboy overflowing with foam
« on: August 13, 2016, 06:26:12 PM »
Reminds me of the stories of those that fermented in their closets and wound up with a whole lot of laundry to do:)


Yeah, unfortunately this happened in a closet. Sometimes I have to learn the hard way.  ;D

2313
General Homebrew Discussion / Re: Carboy overflowing with foam
« on: August 13, 2016, 06:07:34 PM »
Learn the lesson of the blowoff tube now before your next batch gets even more vigorous and blows out the cap and sprays krausen all over the ceiling. It's not easy to get beer out of white paint.

Oh, man, you're not kidding.  Twice (twice!) in the nineties while brewing at my parents' I failed to strain out some hops.  Blowout hose clogged and I painted the entire room with beer.  My mom still complains 20 years later.



Yep, been there, done it. One of my first batches (early '90s) I brewed a honey porter - 5 gallons in a <just over> 5 gallon bucket. No blowoff tube. White ceiling (not for long). I learned a lot in that batch.  ;)

2314
Going Pro / Re: Congrats Majorvices!
« on: August 13, 2016, 01:35:10 PM »
Keith, that's just fantastic. Well done! You earned it.

2315
Yeast and Fermentation / Re: Stuck Fermentation
« on: August 13, 2016, 01:28:40 PM »
Might be a grist problem too, Denny. I saw that he racked a 1.072 at 5 days without a starter and went to yeast as the issue. But there's no reason there couldn't be grist issues as well.

Yep.  Although for me a 1.072 beer would be pretty much finished in 5 days.  No way to make an educated guess with recipe and a fast ferment test.


Agreed. if it's a high extract, high caramel grist, you couldn't expect to finish low either.

2316
Yeast and Fermentation / Re: Stuck Fermentation
« on: August 13, 2016, 12:13:53 PM »
Might be a grist problem too, Denny. I saw that he racked a 1.072 at 5 days without a starter and went to yeast as the issue. But there's no reason there couldn't be grist issues as well. 

2317
General Homebrew Discussion / Re: I feel like an olypian.
« on: August 13, 2016, 11:18:47 AM »
In the interest of full disclosure I should also report that I got a 36.33 for a British barleywine, a 31 for a Czech pilsner, and a 25.5 for an alt.
About what I expected for the first two, but the alt score was a bit of a disappointment. Oh well, I'll have to give the score sheets a good look when I pick them up next week.


It's always a crapshoot. Some judges score high, some low, most are fair, occasionally you get a head scratcher. I got a 41 on a cider @ NHC this year that didn't advance to 2nd round. The beers I submitted were 38 and 39 (didn't advance either). You just never know.

You said it!  Just stole a 1st Best of Show with an American Blond ale at a recent comp. It was also judged at another competition on the same day and not only did it not place, it only scored a 29. Ha! 



Yep  ;D   Go figure. Regardless, congrats on the BOS.

2318
Yeast and Fermentation / Re: Stuck Fermentation
« on: August 13, 2016, 10:53:52 AM »
I had it in the primary for 5 days and it's been in the secondary for 3.


It's a shame that so much outdated, crappy info still persists out there, but racking to secondary is a terrible idea, unless you are adding fruit or are bulk aging a really big beer. I know that a lot of LHBS still put that info in their kits and instructions but it's not needed and is detrimental. That's a fairly big beer and by racking @ 5 days you removed the beer from most of the yeast and it likely stalled fermentation. Not using a starter likely didn't help either.

I would try to gently rouse the yeast, move it to the warmest room in the house, and check back in a week. If no change, you could try adding a packet of S05 to see if you can drop your FG some. A  better plan on a beer like that would be to make a starter and leave the beer in primary for a full 2 weeks, verify you're at FG, then package. Good luck.

2319
General Homebrew Discussion / Re: I feel like an olypian.
« on: August 13, 2016, 10:42:35 AM »
In the interest of full disclosure I should also report that I got a 36.33 for a British barleywine, a 31 for a Czech pilsner, and a 25.5 for an alt.
About what I expected for the first two, but the alt score was a bit of a disappointment. Oh well, I'll have to give the score sheets a good look when I pick them up next week.


It's always a crapshoot. Some judges score high, some low, most are fair, occasionally you get a head scratcher. I got a 41 on a cider @ NHC this year that didn't advance to 2nd round. The beers I submitted were 38 and 39 (didn't advance either). You just never know.

2320
All Grain Brewing / Re: First time water adjustment
« on: August 12, 2016, 03:16:57 PM »
Yeah, people often cite that you have to get a long way outside of the ideal range before you start drastically impacting mash efficiency. What they often overlook is that for someone who is new to water adjustments, adding 5mL of acid versus 1.5mL doesn't seem like a big deal (but that can be a huge swing in pH). Add to that a few grams more than necessary of CaCl and CaSO4 and now you can be WAY off base. For people who are measuring with a teaspoon, it's easy to do.


Yep agreed. Gram scale is far superior.

2321
I took the chrome plated shank to the beer tap service store and we tested it on their keg (I didn't sanitize the lines or shank, though) and it poured clean.  They finally just gave me a stainless steel shank (probably just to make me happy) because I'd been in and out all week trying to resolve the issue.  I really don't know unless there was some debris that was in the original faucet or shank that got stuck and would loosen whenever I sanitized. Got all stainless steel hardware from keg to faucet now and hopefully no more issues!



Good to hear. Aside from hating how the chrome plated faucets would stick, I was never fond of the idea that sanitizer and the beer's low pH itself could (maybe) slowly dissolve chrome plating into my beer, and me. I'm all SS, too.

2322
Yeast and Fermentation / Re: Imperial Yeast - G03 Dieter
« on: August 12, 2016, 09:34:01 AM »
I just wish it was easier to get their full selection. MoreBeer carries a small selection, seven bridges carries some too, but between the two I'm still missing strains. Maybe they should sell direct with reasonable shipping rates while they build their brand.


That would be nice. I've found the same - a few strains @ my LHBS, a few different ones elsewhere.

2323
General Homebrew Discussion / Re: I feel like an olypian.
« on: August 12, 2016, 09:10:27 AM »
Nice job, Steve!

2324
Yeast and Fermentation / Re: Imperial Yeast - G03 Dieter
« on: August 12, 2016, 09:08:51 AM »
Never used it, but the description and flocculation rating seem much more like 029 than 2565 which (being powdery) definitely doesn't show medium flocculation. I've heard good things about the Imperial - Denny said it was started by a couple guys from Wyeast. I'm planning to use one of their saison strains soon. Go for it!

2325
All Grain Brewing / Re: pH Effects?
« on: August 12, 2016, 07:16:24 AM »
heinie/st paulie/becks/etc dark are 99% likely same beers as their lighter counterparts but with an addition of sinamar IMO.  They probably just dose at packaging...   


Judging by the taste, I wouldn't doubt it.

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