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Messages - HoosierBrew

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All Grain Brewing / Re: Making a Black IPA
« on: September 20, 2016, 03:20:20 PM »
Ok, after all this talk, I'm brewing a black IPA this fall, been a couple years. Wookey Jack style, I think.

Ingredients / Re: Brewtan B
« on: September 20, 2016, 12:03:18 PM »
My schedule isn't flexible enough for daily testing and I am sure those with family commitments are doubly hosed in that regard.

Yeah, exactly. It's been tough enough for a while (with the kids' activities) to find time to brew as often as I'd like. So for now, using Brewtan and kegging with ascorbic is as close as I'm getting. Regardless, we do seem to be at diminishing returns with arguing about lodo. But I do appreciate people posting their lodo practices and how they feel the final beer is impacted, as points of data. We're all pretty much scratching the surface on this stuff, so we need to remember to be civil.

All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 20, 2016, 09:18:42 AM »
I'm a huge fan of Saison Dupont with turkey, so I'd suggest something in that vein.

Yep, not too many beers I like better. Goes great @ Thanksgiving.

All Grain Brewing / Re: Scottish Ale
« on: September 20, 2016, 07:46:40 AM »
Do you guys preheat the cooler by adding hot water in it first, and then adding your brewing water/ grains? May sound like a stupid question but I believe some coolers function a little better this way if you "pre-heat" them.

Not a stupid question at all. I've tried preheating and not doing it, and don't find any difference. I only lose a degree or two at most during a mash. I just hit the right temp differential on my strike water and all is good.

Edit - I do add strike water first, then grain, if I misunderstood your question.

Yeast and Fermentation / Re: 6 weeks in primary too long?
« on: September 20, 2016, 05:49:20 AM »
6 wks is fine in primary.

Yep, even in buckets. Obviously keep enough water in the airlock, past that it's all good.

Beer Recipes / Re: St. Nicholas Chocolate Coffee Stout
« on: September 19, 2016, 05:33:52 PM »
I love a big, roasty stout. Sounds terrific!

Yeast and Fermentation / Re: 6 weeks in primary too long?
« on: September 19, 2016, 05:18:06 PM »
No, be sure to package it when you get back and it should be fine.

General Homebrew Discussion / Re: Good notes?
« on: September 19, 2016, 02:29:38 PM »
Now here is an example of someone who is very OCD about notes and records.   I met Dave at NHC this past year and he is a nice guy with lots of knowledge.

Ok, he has me beat hands down for OCD. It's impressive (and a ton of work). I get everything on the front and back of a page.

General Homebrew Discussion / Re: Good notes?
« on: September 19, 2016, 12:30:19 PM »
I'm sure everybody does it differently. I make a print out - I write out expected Preboil OG, Post boil OG, FG, Strike Temp, Preboil volume, Postboil Volume in the left column. Right column gets the actual measured values of these categories during the brew day, so I can identify any correctible issues. Under that I write the complete recipe, including grain/water ratio, pH, volumes. On the back I write tasting notes of the beer and any other thoughts, so I can reference it the next time I brew it. I brew a lot of styles so it really helps to be able to look back accurately at what happened on the prior batch the next time I make it. I'm OCD, hopefully in a good way. I channel it into brewing.  ;)

General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 11:19:57 AM »
Interesting.  I'll bump the pH.

My favorite commercial Brown, Avery's Ellie's Brown Ale, uses London Ale yeast.  I'm thinking White Labs 013.  What do you guys use?

1450 is fantastic in it. I'm sure Denny would agree.

General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 19, 2016, 10:55:00 AM »
On my last one, I wanted to go upwards of 5.5 to smooth out the chocolate roast (though I know it's not a huge amount). Settled on 5.45 pH in Brunwater and it was terrific beer.

All Grain Brewing / Re: Making a Black IPA
« on: September 19, 2016, 06:33:51 AM »
I have always been a Carafa III special brewer when it comes to black IPAs, but my LHBS stopped carrying it. They picked up Briess Blackprinz malt instead. I just tapped my latest Black IPA a couple weeks ago. I'm really happy with the results. I ran it at 4% and chocolate malt at 1% (the same ratio I used with Carafa III). I use the chocolate just to get a the slightest hint of roast in it. If there isn't a hint of roast, I truly don't understand spending the extra money on specialty malt just to make it black. But that's just my 2 cents.

The C hops work really well in a black IPA. I've not used a great deal of Citra in one, but I'd imagine it would be good since Citra is amazing. I kitchen sinked this last one of mine and purged my freezer of hops.

I feel the same, Frank. I like to use Carafa III or Midnight wheat (to control roast), then a pinch of chocolate, too. Nowhere near porter or stout roast, just a hint.

All Grain Brewing / Re: Making a Black IPA
« on: September 19, 2016, 04:59:39 AM »
+2 to Midnight Wheat. Least roasty flavor of any black malt.

Kegging and Bottling / Re: First time kegging
« on: September 18, 2016, 03:33:02 PM »
Yeah, I own about 20 kegs and have been kegging for well over 10 years. I have NEVER seen a leak from the spot that you pointed to. If it truly is there, then I would say that the keg is done. Time to go buy another one.
Be absolutely sure though, that that is where the leak is actually coming from. As stated above, I would think that it is very rare.

Yeah, I own over 20 as well and have never seen one leak from there. I'd definitely submerge the keg (pressurized) at some point to verify where the leak is for sure.

All Grain Brewing / Re: Brewing today after a year off.
« on: September 18, 2016, 10:07:33 AM »
Welcome back. I'll bet it's good.

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