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Messages - HoosierBrew

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241
The sodium from baking soda is the real issue. Put it this way - I mash stouts and porters @ 5.6, make pretty roasty stouts (my American stout especially), and use baking soda to raise pH. My Na levels never get over 50ppm. Per Martin (ie., Mr Brunwater) this is perfectly fine. And my taste buds say the beer is delicious. One qualifier - I use RO water for my beers as the base. I wouldn't be scared to go a tad over 50 ppm Na for a roasty stout or porter.



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242
Ingredients / Re: How big of a bag...
« on: November 04, 2016, 05:34:19 AM »
That makes sense if you are purging the keg first.


Yep, I definitely purge.

243
Ingredients / Re: How big of a bag...
« on: November 04, 2016, 05:08:38 AM »
Keith, I dry hop American styles in a keg all the time in a 5 gallon paint strainer bag. No clogs, works perfectly fine. I just like to trap the hop aromas in the keg. But I use buckets, so I don't closed transfer from the fermenter to the keg. With that setup, it gives me what I'm after - good hop aromas that don't get oxidized on the way to the keg.

244
All Grain Brewing / Re: LoDo questions
« on: November 03, 2016, 05:42:08 PM »
My bad. I was looking through the article list. Thanks.

245
All Grain Brewing / Re: LoDo questions
« on: November 03, 2016, 05:33:06 PM »
Actually there is an easier way! http://www.lowoxygenbrewing.com/. We detail a yeast process for DO removal that does not require a preboil. Give that paper a read though and it should answer all your questions and address some concerns.

Cheers


Could you post that link, please? Went to the site and I must've overlooked the article. Thanks.

246
Hello all.  I'm brewing this recipe for the first time this Saturday.  Trying to keep it as close to the exact recipe on the wiki as possible, but LHBS does not have WY1450 in stock.  Considering US-05, WY1056, WY1272, Pacman, or WY1084 (Irish) as a sub.  Which of these would you use?

Also, the 1450 is available at another shop, but will require about a 45 minute drive out of my way tomorrow.  Do you think the 1450 would make enough of a difference vs the alternates that it is worth the drive?  If so, I'll make the trip.

Thanks in advance!




Out of those three, 1056 first, 1272 second, not 1084. If you lived closer to the other LHBS or were inclined, 1450 is a great yeast that attenuates well but leaves a malty mouthfeel - perfect for that beer. In a pinch I'd go with 1056.

247
The Pub / Re: Baseball 2016
« on: November 03, 2016, 02:45:22 PM »
It's pretty hard for one team, forget two, to get to the WS two years in a row. Both teams have a lot of young players which sounds good but most players have a difficult year after breaking out early in their career as opponents find and exploit their weakness. Add to that injuries and what other teams do to strengthen their own teams and it's really hard. I remember when I was a kid back in the seventies when it was more likely to repeat with fewer teams etc the Red Sox were thought to be a shoo in to eventually win after the classic 75 series.Rice and Lynn were rookies, Evans, Fiske, Carbo, Tiant were all young but it never happened. Bucky Effing Dent !


Yeah, no doubt. I'm not under any illusion that it's gonna be a yearly thing by any means. Just too many variables and just plain luck sometimes to win championships. But I do like Theo's track record and I like Joe Maddon, so I'm just glad to have the Cubs be legitimately in the mix for the near future.


Edit -  Joe, you gotta take the kids! Wish I could be there.

248
Equipment and Software / Re: Innovative brewing equipment website
« on: November 03, 2016, 11:49:50 AM »
That's some pretty cool stuff there. Gonna bookmark.

249
General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 03, 2016, 10:38:36 AM »
I like how the site is broken down. Good info.

250
Beer Recipes / Re: Recipe Critique: Title: Wild Highlander 140/- Wee Heavy
« on: November 03, 2016, 08:26:50 AM »
I'd also substitute Golden Promise (being a traditional Scottish malt, also less toasty than MO) for the Maris Otter if possible.

251
Ingredients / Re: Polyclar Brewbrite
« on: November 03, 2016, 07:44:45 AM »
Also interesting, they have proven fermentation time is reduced (faster) when using PPB.


Funny you mention that. The APA I just brewed with my homemade Brewbrite fermented very quickly. This is a recipe I've brewed for years with the same 1056 I always use. Interesting.

252
The Pub / Re: Baseball 2016
« on: November 03, 2016, 07:18:33 AM »
Wow.  I wish I didn't have to work today...


I'm feeling it, to say the least. Long day already. Pretty sure the call in rate is pretty high at various employers today.

253
The Pub / Re: Baseball 2016
« on: November 03, 2016, 05:34:26 AM »
Amazing, surreal feeling for a long time Cubs fan. It was an awesome series that, fittingly, went extra nerve racking innings in Game 7. Kudos to the Tribe for putting up a hell of a fight. Both teams are young and may meet there again.

254
The Pub / Re: Baseball 2016
« on: November 02, 2016, 08:20:48 PM »
Jon, there have been plenty of bad strike/ball calls for both sides all series, so kind of a moot point for me win or lose.

Sent from my XT1635-01 using Tapatalk




Agreed

255
The Pub / Re: Baseball 2016
« on: November 02, 2016, 07:10:19 PM »
Homer takes a little of the sting out of calling Hendricks' inning ending 3rd strike a ball.   ;)


Edit - I hate playing the 'officiating card' though. My bad. Bad calls obviously happen on both sides. I just hate to see a blown call in a championship game have a big impact.

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